In the last six months at the Bakehouse, we’ve started to delve
deeply into the world of grains—locally grown, ancient variet-
ies, freshly milled, and more non-wheat varieties. Behind the
scenes we’ve been doing research and recipe testing that will become
more visible over the coming months.
Over the next few years we’ll be sharing a lot of information about
grains from stories about local farmers to milling information, to how
to use them in baking and cooking. You’ll see new breads and pastries
from us and evolutions of some of our classics incorporating our new
knowledge and preferences. We’re excited and we hope you’ll find it
interesting and tasty, too.
If you’re a regular you may already be aware of our past work with
Westwind Milling, formerly of Linden, Michigan, and our current work
with Bill Kouchy at Grand Traverse Culinary Flours who supplies us
with both whole wheat flour and high extraction flour (not entirely
whole wheat but with lots of the bran and germ in it) grown on the
Leelanau Peninsula. He’s also milling Turkey Red Wheat for us (a vari-
ety brought to America by Mennonites fleeing tsarist persecution in
the early 1870s and widely grown until the 1940s) that was grown by
Ed Hill in Xenia, Ohio. We’ve been using organic Michigan oats in some
of our recipes and in the past we had local rye in our Jewish rye bread.
Right now we’re working collaboratively with Nancy Dupondt of Living
Earth Farm who is growing rye for us in Sawyer, Michigan. As you can
see, we’ve been working on this and now we’re going to do even more.
WHAT IS THE BAKEHOUSE GRAIN COMMISSION?
We enjoy naming things in unconventional and fun ways here
at Zingerman’s (for instance, we have a No Fun Manager at the
Bakehouse who deals with government compliance issues—necessary,
but not always fun) and this time we named the people doing the
foundational work on grain research The Grain Commission. This
name makes us smile because we don’t look like what we imagine
the folks on a grain commission would look like (I see suspenders
for some reason…) and the name helps us focus our work. We’re
a small group of bakers, marketers, and our very own trained
Ecologist, Hailey Schurr, working together to learn, educate and
transform our baking with new knowledge.
WHY ARE WE DELVING EVEN MORE DEEPLY INTO THE
WORLD OF GRAINS?
There are many reasons. The most obvious one is that we’re bakers
and grain is a basic ingredient in our daily work. Here are some
other reasons:
Being Even More Traditional At Zingerman’s, our food focus is on
traditional foods and traditional techniques. Humans have used a
wide variety of grains and have milled them using some sort of tool,
as simple as a grinding stone made of basalt thousands of years ago
in Mesopotamia, to modern day roller mills. We have been a little
wheat-centric at the Bakehouse and want to delve into human history
and explore other grains as well as milling methods. We’ve decided
to expand our knowledge.
Grains Taste Great The second key characteristic of Zingerman’s
foods is that we aim for full flavor. Grains have lots of flavor especially
when they’re whole grain, freshly milled and baked properly. We
want to make our breads and pastries even more flavorful and this
work will help us achieve it. We’re into continuous improvement. As
we gain knowledge, we evolve and change our approach.
Grains and Bread are Taking a Public Shaming Wheat, grains,
gluten and carbohydrates in general are the foods to malign these
days and frankly we’re not in agreement. Generally through the food
swings and diet fascinations of our country we just keep on with our
mission and don’t say much, waiting for it to pass. This time we’re
going to actively educate about the value of grains in our diets.
Basically, we’ve never believed in reductionist diets, those that elimi-
nate a food category, like no fat, no sugar, no carbs…we’ve baked and
persevered through them over the last 26 years! We understand that
many of us are struggling to manage our weight and our subsequent
health issues and that it can be appealing to eliminate a category of
food. It’s so clear, so simple, seemingly so doable…for a short term
anyway. We know. We suffer from the same problems everyone
else does and many of us have tried many of these approaches. It’s
also been proven that by eliminating any category of food we’ll lose
weight, so we get some positive feedback for these choices. The problem
is that these diets are hard to maintain and often prove not to be
healthier. Eating a balanced, moderate diet of non-processed foods,
exercising, sleeping, reducing stress, not smoking, and consuming
alcohol in moderation…is most likely the way to go, but this is a lot
more complicated then just cutting out a food category.
Back to grains…We are fully sensitive and concerned for our community
members who truly cannot eat these foods because of health reasons.
We know this is the case. For the rest of us, grains, especially whole
grains and freshly milled grains, provide lots of health benefits—
vitamins, minerals, and CRITICAL fiber which we all need and benefit
from. Thus, we have decided to educate more deliberately about the
nutritional value of grains.
We’d also like to start communicating the importance of how grains
are prepared. For instance, making naturally leavened bread, the way
it was made until the 1850s ALL OVER THE WORLD for thousands of
years, is a process of fermentation, which breaks down the proteins in
the grains, making them more digestible. We stopped doing this on a
large scale in our country in the 1930s with the introduction of Wonder
Bread. Additionally, baking bread until it has a dark crust, which many
people won’t even taste, means that the flour is actually thoroughly
cooked. Lightly baked bread made with lots of commercial yeast is not
the optimal way to consume grain. We’ll share more on this topic in
the coming months. In the meantime, enjoy our darkly baked naturally
leavened breads.
GETTING MORE SUSTAINABLE
Digging Deeper Into Local At Zingerman’s, we’ve always been about
being local–staying in the community and buying local. For soft wheat
varieties this has been possible for our entire existence. Our brownies,
for instance, are made with pastry flour from Ohio, milled in Grand
Rapids. Most bread is made from hard red wheat. The tradition of grow-
ing this wheat in Michigan was lost many years ago. To reestablish it
takes some concentrated effort and dedication. We decided many years
ago to work on this and we’re continuing to. Rye and oats and corn
are grown in Michigan. We have and will continue to use these locally
grown grains with the goal of using even more of them as their supply
increases. We plan to ask local farmers to grow a variety of other grains.
This increased biodiversity is commonly believed to support greater
environmental sustainability.
There was also an impressive milling tradition in Michigan which lives
on through a few wonderful mills. (We’ll write about the history of
milling in Michigan in the future.) Even in 1992, when we started baking,
there were some small mills. We purchased from The Daily Grind, which
was located on Felch Street where the Ann Arbor Distilling Company is
today. After a number of years they moved to Mason, Michigan, and we’d
drive up there in one of our trucks to pick up a supply of grain. Then they
closed. It’s a tough business and they were perhaps a little ahead of their
time. Possibly they were in between times. Whole grains were embraced
by some of us in the late sixties through some of the seventies. The focus
faded and now it’s back. We then bought from Westwind Mill. Now we’re
buying from Grand Traverse Culinary Flour. We’d like to mill some of our
own grains and support the development of other local millers.
Reduce Waste Reduce, reuse, recycle! What does this look like in a
baker’s world? Refining grains and only using the refined portion is in
many ways very wasteful. Essentially, most to all of the bran and germ
are removed from white flour. Millers find second markets to sell this
in but it’s good food that we could all be eating. During World War II in
England it became illegal to refine flour because of how wasteful it was.
There has been a lot of concern in the professional food world about the
amount of food thrown away in our restaurants and grocery stores. By
using whole grains we’re actively reducing this waste.
Focusing More on Health–Whole and Freshly Milled For our first
many years we were working on our craft, just getting the basics down.
Then we played with the basics and made new things, enjoying the flavor
we could coax out of breads and pastries through traditional techniques.
Then we studied Hungarian baking. Then we wrote a book. Now we know
our basic craft quite well and want to dig more deeply into it and use
the new information bakers are discovering to enhance our skills. As a
community, we’ve also learned a lot of new things about health and nutri-
tion since we opened in 1992 and we want to actively incorporate this
learning into our foods. Using whole grains and freshly milled flour offers
more flavor and also more nutrition. Seems like a great thing to work on!
Taking a New Perspective to Work Through We love to learn and
play with our food. It changes work into a joyful exploration and that’s
what we’re about! Choosing a focused lens to work through allows us to
learn about a topic which could otherwise seem fully understood.
WHAT’S THE GRAIN COMMISSION BEEN UP TO? LOTS!
Bought a Mill Sometime this summer we plan to begin to freshly
mill some of the grains we use in our breads and pastries. We have
ordered a 26” mill from New American Stone Mills in Wolcott,
Vermont. This mill will be built by bread baker Andrew Heyn who
started this business in 2015 out of a desire to make milling more
accessible and practical for bakers. Andrew is happy to be building
our mill as he grew up in Ann Arbor and went to Pioneer High School
through 10th grade before his family moved to the Chicago area. He
has many great memories of going to Zingerman’s Delicatessen.
Using Local Oats We have been using organic locally grown oats.
They are in our oatmeal served in the weekday mornings at our shop.
This is an All Michigan Oatmeal made with Michigan oats, Michigan
Dairy and Michigan maple syrup. They are in our Big O cookies (along
with Michigan Maple Syrup) and in our Country Scones.
Making New Breads We’ve been baking a large loaf that we call
Country Miche. We’ve been loving the flour that we’re getting from
the Leelanau peninsula, so this bread features a good amount of what
we call True North high extraction flour, with a hearty amount of rye
flour, a bit of whole spelt and a bit of whole buckwheat. I’m finding it
to be my favorite new bread of the past 15 years.
It’s a sour dough bread but the sour dough isn’t the dominant flavor
that you taste. You really can taste the delicious combination of
grains and because we’re baking it super dark, the crust adds a deep
caramelly finish. We’ve been baking them in 2 kilo loaves (as they
would have been baked a couple of centuries ago) and even with the
dark bake, they remain moist and flavorful for far more than a week.
If you’re interested in how it’s made, well, here’s the story:
It has it’s own unique starter which is fed and allowed to
ferment for 12 hours or so. We autolyse the rest of the flours
and water (it’s an 83% hydration bread which means it’s really
wet) for two hours. Then add the starter and salt, a bit more
water, and gently mix it for 2 minutes. We fold it three times
at 30-minute intervals; allow it to ferment for an additional
2 ½ hours before dividing it. After a preshaping, it rests for 30
minutes or so, gets a gentle final shaping and then into the
large baskets where it is allowed to get it’s final fermentation
before baking. It’s baked for a bit more than an hour at about
450º. Then it needs to cool for a couple of hours, or ideally,
overnight. Then slice it and enjoy! You can purchase a whole
loaf, half loaf or a ¼ loaf at our Bakeshop, at Zingerman’s
Delicatessen, or the Zingerman's Roadshow.
For our Turkey Red Walnut bread we're starting with Turkey Red
wheat flour (hard red winter wheat) from the Hill Family Farm in Xenia,
Ohio. It’s then stone-milled in Traverse City. Our recipe is made with
a unique sour dough starter, gently mixed with the addition of some
toasted California walnuts, shaped and then goes through a lengthy
cold overnight fermentation. This long overnight fermentation adds to
the digestibility of the wheat and the ability of our bodies to absorb all
the nutrients. The addition of the toasted walnuts adds a pretty purple
color to the crumb and a delicious savory flavor.
Margaret’s Sweet Wheat Bread is back and better than ever and
now made with Michigan whole wheat from the Leelanau Peninsula,
Michigan honey, and Michigan buttermilk.
Making New Pastries and Tweaking Current Recipes to
include Freshly Milled Whole Grains We’ve been wowed by
our whole grain sweet cream biscuits and einkorn scone test bakes.
Incredible flavor and still a light, appealing texture. Watch for them
this summer at the Westside Farmer’s Market.
Grain Salads at the Bakehouse Retail Shop We’re making two
types of grain salads for our shop. Both include freshly cooked
Michigan Hard Red Wheat Berries. One is served with a tangy dressing,
tomatoes, and sugar snap peas. It’s already a staff favorite. The
second is a classic Niçoise salad made with tuna, hard-boiled eggs,
and green beans. Rather than the classic addition of potatoes we’ve
included wheat berries.
Speakers Coming This fall at BAKE! we’ll be offering a lecture series
focused on grains. A Mesopotamian archaeologist will educate us
about the domestication of grains, milling, and baking methods in
the ancient world. A biologist who became an avid home miller and
developed a now large business based on grains and milling will
come and tell us about the health virtues of grains and fresh milling.
We’ll then look into the history of our own state and hear about the
early years of the Kellogg Company.
Amy Emberling
Bakehouse Managing Partner and
The Bakehouse Grain Commission
WE LOOK FORWARD TO DOING MUCH
MORE OVER THE NEXT FEW YEARS.
HERE’S TO LEARNING AND LOCAL!
ISSUE # 267 JUL - AUG 2018 1
2 ISSUE # 267 JUL - AUG 2018
 $27
per p
erson

You’ve been getting excited about all the big games you and your pals will be attending, and now we have the perfect food to make your next
tailgate a breeze! From grab-and-go bag lunches to barbequed chicken hot off the grill to classic Zingerman’s sandwiches, our 2018 Tailgate
Menu has it all! We make picking up at the Deli a breeze, but we can also deliver right to your tailgate spot. Want us to send a griller to make it
even easier? We do that, too! Rooting for your team tastes so much better when you’ve got Zingerman’s in hand.

Big Ten Blowout Zingerman’s Touchdown Tailgate

• Quarter pound all-beef burgers with cheddar and • Grilled BBQ Amish chicken
swiss cheese, tomato slices, lettuce, pickle slices, • Spicy Cuban pork with Bakehouse Rustic rolls
condiments, and Bakhehouse buns • Zingerman’s redskin potato salad Everyone’s got summer plans, whether it’s head-
• Italian sausage with grilled onions, whole grain • Zingerman's macaroni salad ing to a family BBQ or spending a leisurely day
mustard and buns • Fresh fruit salad off at the Arboretum. We’re here to make those
• Fresh fruit salad • Zingerman's Black Magic Brownies and cookies summer plans even more enjoyable with our
• Old-fashioned potato salad • Assorted Coke products Exquisite Picnic Package! We take all the stress
• Fresh crudite with ranch and roasted red pepper dip $27/person out of planning a picnic and have it all ready
• Molasses baked beans
for you to pick up on your way to the road.
• Warm apple crisp
GrAb and go TailgAte
• Assorted Coke products
$29/person This is great tailgating made easy! Your favorite For $27/person*, we’ll send along:
Zingerman's Deli sandwich or salad, Zingerman's
potato chips, a Black Magic Brownie, and a crisp pickle, • Grilled free-range Amish chicken quarters
Zingerman’s Gridiron Feast packaged in an easy-to-carry Zingerman's red bag. in Zingerman’s own zesty BBQ sauce
Zingerman's famous Deli sandwiches. Select your $16/person
favorite assortment of the Deli's best. We'll fasten • 8 oz. water or Coke product +$1 • Zingerman’s spicy Cuban pork
each sandwich with a pick and arrange them. served with Bakehouse rustic rolls
• Bell's Oberon Beer +$5 (ID required)
• Zingerman’s redskin potato salad and coleslaw
• Fresh fruit salad • Old-fashioned potato salad
• Pimento cheese with fresh celery and Portuguese Spiced Chicken Wings • Watermelon, mint and feta cheese salad
pumpernickel bread We marinate chicken wings in our incredibly popular Piri
• Zingerman's Black Magic Brownies and cookies Piri marinade. These are so good you'll be hiding them from • Jumbleberry pie from
your friends! Served with ranch or blue cheese Zingerman’s Bakehouse
• Assorted Coke products
dressing and celery sticks.
$24/person
$13.50/person (about 6 wings) • Fresh brewed iced tea or lip-smackin’,
(We'll send lots of napkins!) fresh-squeezed lemonade
A MAIze-ing TailgAte
• Hand-pulled BBQ beef brisket No matter where your next adventure takes you,
This year’s menu and
•
•
Grilled chili lime Amish chicken
Fresh fruit salad more is available online at
Zingerman’s is here to help!
• Zingerman’s macaroni salad zingermanscatering.com *Pricing and menus are designed for 10 or more people.
We can accommodate smaller groups upon request. Per
• Molasses baked beans person price may vary.
• Zingerman’s Black Magic Brownies and cookies
• Assorted Dr. Brown's sodas
$27/person CALL 734.663.3400 TO PLACE YOUR ORDER

Backyard Summer Party

Stephanie Van’t Land

Zingerman's Catering
Event Planner

ISSUE # 267 JUL - AUG 2018 3

 newest venture our Korean restaurant in Kerrytown

V A C A T I O N

I
“I know it all sounds very
romantic, but back then
all I wanted was to live
in a Marriott and eat in a
restaurant. Now, I feel such
nostalgia for those summer
vacations. I yearn for that
picnic on the beach and
that feeling you got as a
perfectly constructed bite
exploded in your mouth.

Ji Hye Kim
Chef and Managing
Partner, Miss Kim

4 ISSUE # 267 JUL - AUG 2018

 J U LY A N D A U G U S T

JULY CHicken hIlL blaCK PEpPer fROm iNdIA

I
n his terrific, if also terrifically obscure, little book, Tastes of
Paradise, the German historian Wolfgang Schivelbusch says, “The
taste for pepper [in medieval Europe] showed symptoms of having
become an addiction. Once habituated to the spices of India, Europe
was ready to do anything to gratify its craving.” In 1492 that addiction
led Christopher Columbus to sail west into the unknown of the Atlantic.
Personally, my own addiction to pepper has led me to search, with
Can you tell the difference? Of course!! Let the Deli crew sample (or at
least help you sniff) four or five of the very fine black peppercorns we’ve
got in stock from the folks at Épices de Cru. Like fine wines, each will
have its unique flavors, a function of terroir in which the pepper vines
grow, and the style and craft of the farmers who grow, pick and process
the peppercorns. Each will have its fans. I happen to like them all. The
Chicken Hill stands out, though—like the music from your favorite

Blues, Brews & BBQ

ever greater diligence, for more and more interesting pepper offerings.
Fortunately for me, the de Vienne family at Épices de Cru are very kind
and excellent enablers. Every year they seem to show up with some
super interesting, exceedingly excellent example of black pepper
perfection. A year ago September it was the made-especially-for-us
5-Star Black Pepper blend. Earlier in the year it was the Tellicherry #10
from India that the de Vienne’s friend Sudheer sought out for us. Beyond
that, it was the fascinatingly excellent Yupanqui family’s black pepper
from Ecuador. And now, it’s this wonderfully named, exceptionally
aromatic black pepper from India. They’re all good! But Chicken Hill is
my top choice for the summer!
It’s an amazingly aromatic, demandingly flavorful, super fine, black
peppercorn from a small corner of southern India in the famous
Cardamom Hills. If you’re looking for something special, if you love
black pepper even half as much as I do, if you’re even a tiny bit
adventurous but don’t want to personally sail halfway around the world
(like Columbus did) to feed your peppery fix, come on down to the Deli
and check out this terrific Chicken Hill black pepper.
musician (lately I’m fixed on the work of Phil Elverum and Angharad
Drake).There’s something subtly special, something a bit more than
everyone else can bring to the table, something that keeps you going
back even if you can’t quite put your finger on why.
eat goOd spicES! you reAlLY
Can TAstE The DIfFEReNcE!
Here are the notes from the de Viennes, who clearly know what they’re
talking about! “Chicken Hill pepper grows on a very small plot of land
in the Cardamom Hills, with a microclimate unique to the region. This
exceptional terroir produces dense, heavy peppercorns, which in turn
presents a heady, strong aroma reminiscent of black tea. Very subtle,
but it’s a little unexpected for a pepper doing this job. Mushrooms,
fruit, clove. With plenty of heat, this gorgeous black pepper kicks up
any dish, whether added during cooking or as a finishing spice.”
Featuring Blair Miller
In support of the Ann Arbor Blues Festival
Tuesday, August 7th at 7pm
Ticket prices will vary by donation level.
Since 1969, the Ann Arbor Blues Festival has been a
significant part of the Ann Arbor community. The fes-
tival has featured some of the greatest musicians of all
time, including B.B.King, Miles Davis, Etta James, Ray
Charles, Muddy Waters, and many more. Started by
a group of students at the University of Michigan, the
Blues Festival has left a strong legacy over the years by

AUGUST
bringing people together locally for incredible music.
Épices Andalouses, The Spice Blend Of Andalucia
Though the festival ceased operations in 2006, it was

P
aprika and all sorts of other wonderful additions make this
traditional southern Spanish blend into something really
special. Great, for summer grilling and marinating work! A
touch of southern Spain.
To be clear, all the blends from Épices de Cru are based on spice
combinations that are traditional in the regions in which the de Vienne’s
encountered them. In other words, the blends are not the product of
a mad spice scientist sitting in a studio in the center of Montreal, but
rather spice detectives, sorting out the “secret recipes” of the spice
merchants and home cooks of the regions they explore. All the blends
are made by mixing whole spices—when you open the tin, you’re pretty
much assured of being impressed by the aromas and the look of what’s
inside. It’s true that grinding to order takes a bit more time, but less time
than it takes to grind coffee beans! All you’ll need is a simple mortar
and pestle and about 60 seconds of elbow work to grind them to order.
By taking that extra minute you release the aromatics in the spices and
maximize the flavors about fifteen-fold.
This particular blend is typical of Andalucia in the south of Spain. While
we think of Morocco and North Africa as huge centers for the spice
trade, remember that up until the late 15th century and the Spanish
Inquisition, the Iberian peninsula had a very large, and generally very
successful Arab, or Moorish, population. This blend is based on the
flavors of traditional Moroccan food, which would also have come
north across the Mediterranean to Southern Spain and blended with the
paprika, which became such a big piece of Spanish cooking.
“The inspiration for this blend,” Philippe told me, “comes from the meat
skewers that are common in Spain. The smaller versions are called
pinchitos and are often served at tapas bars. Meat, usually pork or
chicken, is cubed and marinated with spices, red wine vinegar, garlic,
salt, and olive oil for as long as time and patience allows, 12 to 24 hours
being ideal.” I love it on swordfish or scallops, as well. I haven’t tried it
on tofu but…why not, right?
Philippe explains that, “It’s a great blend we created or more
accurately, recreated. Ancient blends like this have gone through cen-
turies of tinkering, mistakes, and experimentation. They have reached
a perfect balance that is difficult to improve upon. That's what makes it
pretty foolproof and delicious in a lot of recipes. Follow the golden rule:
close your eyes, smell the spices and let your emotions guide you. Such
is the power of classic spice blends.”
“Pinchos,” Philippe pointed out, “are obviously of Moorish origin and
even though they are usually made with pork, one can imagine that
they were made originally with lamb. The original recipe certainly did
not contain paprika, as that spice only reached Spain after the Moors
were expelled from Andalucia in southern Spain 500 years ago. Saffron
was very likely used to color and flavor the meat. Today they are often revived in 2017 by James Partridge, founder of the
described as "Pinchos Moruno", Moorish skewers. They’re great on the
Ann Arbor Blues Society. The single-day event brought
grill but you can do them indoors as well in a hot sauté pan.
the soul of legendary music back to Ann Arbor. James’
“In Spain, every tapas bar and grandmother has a ‘secret recipe.’ The vision is to continue expanding the festival each year to
spices each uses vary, but usually in this part of Spain they include promote the musical contributions that Ann Arbor has
paprika, cumin, black pepper, some herbs, or sometimes cinnamon and
made to the world, and to make its 50th anniversary
ginger. Saffron is (sadly) too often substituted by turmeric for the sake
of economy. Our version is inspired by this tradition. It is assembled in 2019 an unforgettable celebration of the original.
from Malabar black peppercorns, coriander seeds, cumin, fennel seeds,
oregano, bay leaf, and Spanish garlic. Our exclusive smoked pimenton,
Says James: “The world’s first blues festival was right
210 and half gram, of top grade Afghani saffron, goes into every can.”
This last addition is no small thing—the saffron adds a lot to the aroma here in Ann Arbor, and it changed the world. Even
and the flavor. Additionally working with the Afghani growers to find a today, in cities like Chicago, New Orleans, and Austin
livelihood in agriculture contributes positively to their country. —everywhere there’s music—the influence of the Ann
Arbor Blues Festivals can still be felt.”
In honesty, my bias has been bringing me back to this blend regularly
since I first tried it—it brings together cumin and paprika, two of my
favorite spices. Add in the sensual aroma and complex flavor of the This year, the Roadhouse is featuring a special dinner
saffron and I’m totally sold. I’m also biased in this blend’s direction to help raise proceeds in support of the Ann Arbor
because the region has such a strong history of anarchist activity. (See
Blues Festival. We will welcome local blues artist Blair
Temma Kaplan’s terrific little book, Anarchists of Andalucia; 1868-1903 if
you have interest in learning more.) Most of you, I imagine will be biased Miller, a University of Michigan graduate, who graced
towards it, but mostly just because it tastes so darned good. Marika de the stage at the fest last year. Inspired by musicians
Vienne told me the other day that it’s one of her favorites. And remem-
such as Muddy Waters, John Lee Hooker, and Robert
ber, she’s like kid in a spice-centric candy store who gets to pick from
literally hundreds of different spices every single day! And if this one Johnson, Blair has been instrumental in connecting
makes her list of favorites, you know it’s gotta be good. people with the Delta blues around Northern Michigan
with his slide guitar. He will bring authentic old-school
Of course it’s the way that all the ingredient spices come together so
blues to the Roadhouse for one night only.
successfully that makes this so special. I love this blend for marinating
olives. Philippe adds that, “As with all classic, well-balanced spice blends
it can be used for much more than the original recipes. At Épices de Just like we love really good food, we love really
Cru we classify it in the ‘all purpose blends’ category. We have made good music and any opportunity to bring local
rice dishes, vegetable dishes, fish and seafood dishes. It gives a great
people together. We will be working with James
Southern Spanish flavor to improvised dishes. We even made a coconut
milk-based southern Indian pork curry with it instead of a curry paste. Partridge and one of our favorite community partners,
We have added maple syrup to the marinade of pinchos (we are from Wolverine State Brewing Co., to provide an unforgettable
Québec after all!).”
evening of three of our favorite things: Blue, Brews,
I’ve been adding it to rice dishes—sauté some Spanish Calasparra rice and BBQ. Come let your taste buds sing with Chef
in olive oil ‘til golden, add some of the ground Épices Andalouses, a bit Bob’s menu and amazing local craft beer, and support
of sea salt and then broth or water and simmer ‘til the rice is almost bringing the blues back to Ann Arbor!
tender (al dente). It’s excellent on almost any meat (as per Philippe’s
comments above) or seafood. Very good in bean soups, or better still,
in one of your last fresh tomato soups of the season, or on eggs fried in
extra virgin olive oil! And it’s a wonderful way to spice up your deviled
Buy your tickets at
eggs or egg salad. Ari Weinzweig
Zingerman’s
zingermansroadhouse.com!
Co-Founding Partner

ISSUE # 267 JUL - AUG 2018 5

 July 25th 7pm
$80/person
W
hen I picked up Shawn Askinosie’s book, Meaningful Work:
A Quest to Do Great Business, Find Your Calling, and Feed
Your Soul, from the ZingTrain bookshop, my intention was
to read a chapter or two to get some backstory and grab a few quotes
for this article. As I began reading, though, I hadn’t even gotten
through the introduction before finding myself turning the pages
faster and faster, fighting the urge to earmark and highlight every-
thing I was reading in this book I was "renting." There came a point
when I couldn’t resist any longer. If you could see the book now,
you’d see it full of highlights, earmarked pages and ‘a-ha!’ moments
in the margins. There is so much goodness in this book, and you could
say my copy is well-loved. I finished the book a day or two later and
have already recommended it to all of my friends and family.
In the book, Shawn tells his tale of leaving a decades-long, very
successful but hard-charging career as a criminal defense lawyer
to pursue a vocation of making delicious, small-batch (and award-
winning!) chocolate, Askinosie Chocolate, using a progressive and
people-focused business model. ZingTrain has had the pleasure of
walking alongside Shawn as he’s introduced an impressive visioning
model and has used Open Book Management throughout his organi-
zation, all the way back to the farmers who grow the cocoa beans!
I sat down with Shawn to ask him a few questions about his journey
with implementing visioning and Open Book Management and what
the pursuit of meaningful work looks like to him:
ZT: Take me back to the beginning...How did the
relationship with Zingerman’s begin?
SA: I remember the exact moment quite clearly, actually! I was in
New Mexico, relaxing and doing some work, and Ari called. He and
Duff, known around the US as “The Chocolate Lady,” had tried some
of our chocolate and wanted to carry it at the Deli. That’s how the
relationship got started, and we’ve done a lot together since.
Shortly after getting the call from Ari, I came to Ann Arbor to attend a
seminar at ZingTrain and do a chocolate tasting at the Deli. We actu-
ally did our first ‘collaboration bar’ with the Deli, called El Rustico—a
Mexican-style chocolate bar with bits of whole vanilla bean. And I’ve
been a big proponent of Zingerman’s since.
ZT: It sounds like you’ve developed a special relationship
with Ari along the way...
SA: Ari has been a real mentor to me, especially around all of the
visioning work I’ve done and continue to do at the chocolate factory
and with the various non-profits I work with. He has been a catalyst
for me in trying out this visioning work in places where we might not
have otherwise tried, like visioning with middle-school boys in rural
Tanzania who are in the depths of poverty. I remember texting with
Ari from Tanzania—I’ve definitely called him from there before to
ask for advice!
ZT: The way you’ve incorporated visioning into your work
is really fascinating! What more can you tell us about that?
SA: I’m a big proponent of visioning and use it often. We use visioning
with the farmers from whom we source cocoa beans—they’re on year
four of a ten year vision, and that is something I check in with them on
Learn more and buy tickets at frequently. We’ve used visioning with the children in our Empowered
Girls and Enlightened Boys programs as well as with the middle-and
zingermansroadhouse.com! high-school kids at Chocolate University, who are currently writing
their own visions as they prepare to travel to Tanzania. We ran a
Train-the-Trainer class where we taught our high-school students
6 ISSUE # 267 JUL - AUG 2018
how to teach the visioning process back in Tanzania. Our goal was to
teach visioning to 400 students and we felt like doing that with such
a large group would be challenging, so we split them into groups of
15. Our high school students, newly trained to teach visioning from
their Train-the-Trainer course, taught them. Ultimately, visioning is a
really big part of what we do as a company.
ZT: We’re huge fans of Open Book Management here
at ZingTrain—we practice it and we teach it internally
as well as externally in one of our 2-day seminars.
You practice Open Book Management, as well—can you
talk more about what being Open Book looks like in a
chocolate factory?
SA: I’ve used Open Book Management for about 20 years - I used it as
a lawyer, even before I started making chocolate. It’s been important
for me to use it with the farmers who grow the cocoa beans, and
we’ve done that with them since the very beginning. We share every
single bean purchase we’ve made since we started, how much we pay
the farmers, how much we profit share, etc. And when we profit share
with them, every year I visit I show them our financial goals looking
ahead and we translate our financials into whatever language they
need, whether that’s Swahili, Spanish, etc.
ZT: Was it hard to get buy-in to being as transparent
as Open Book Management requires?
SA: You know, it really wasn’t, because I started using it with farmers
from the very beginning. A few people had reservations that are
common with Open Book Management, like the concern about
sharing the ‘top line’ with everyone. But the farmers loved it. They
were like, “wait, you’re going to give us even MORE money than we
thought? Cool!”
ZT: You travel a lot for work! What has struck you
as a difference between the way the US does business
compared to the rest of the world?
SA: One of the most striking things was learning that the farmers
we met from places like Ecuador, the Philippines, Tanzania, and the
Amazon had never done work with Americans before. Therefore,
they thought every business operates like we do—that they practice
profit-sharing and open their books. The only way they know
American business is through us—so that’s interesting!
ZT: You gave a talk here at ZingTrain a few weeks ago
about meaningful work as a part of our Speaker Series.
What is the one piece of advice you would give someone
wanting to pursue meaningful work for themselves?
SA: I encourage entrepreneurs and business people to not wait for
the perfect time to begin solving social problems in their communities
and neighborhoods—just start!
We are so grateful to Shawn for taking the time to talk with us and
are huge fans of all he’s doing to have impact in the world at large.
And we highly encourage you to pick up his book, Meaningful Work:
A Quest to Do Great Business, Find Your Calling and Feed Your
Soul (available for purchase at Zingerman’s Deli!), while nibbling
on some of the delicious chocolates from Askinosie Chocolate (also
available at the Deli, Zingerman’s Coffee Co., and Zingerman’s Candy
Manufactory).
Emily Sandelands
ZingTrain Community Builder
 July

,
CofFeE s HotTest BevERage
When poured into a glass from the tap, the foam of this cool, dark beverage cascades—it’s beautiful, even a little
hypnotizing to watch. This time of year, you can see many folks in the new-and-improved courtyard of Zingerman’s
Southside enjoying swigs of it under the patio umbrellas. It’s totally lunch break-friendly—but please, permit yourself
to feel a little “party” about it. What we’re serving up is not Guinness, but a more energizing brew—Nitro Cold Brew.

T
he infusion of nitrogen produces a stout-like beverage—it’s
just one way to enjoy the drink that’s quickly conquering
the coffee world. At Zingerman’s Coffee Company, you’ll
find our cold brew not just on nitro tap, but also in our Es Alpukat (an
avocado smoothie...yes, that exists!) and its pure, delicious form: bottled
up, sold individually and in 4-packs.
One reason cold brew is making the coffee industry stand at attention
is that it’s converting people. Those who previously shunned coffee for
its bitterness are pleasantly surprised by cold brew’s smooth sweet-
ness. The long, cool water extraction used to make cold brew produces
a naturally sweet, less acidic beverage—a great alternative if you suffer
from post-coffee heartburn, by the way. Cold brewing also extracts
more caffeine than hot-brewed coffee—so drink responsibly!
The finished product is bottled up and ready to drink at any time. It
tastes amazing on its own or with a splash of cream, almond milk,
or a bit of vanilla. It’s no surprise that cold brew is outpacing iced
coffee sales (which is simply brewed coffee poured over ice). Cold
Brew gets straight to the point. It has a potent amount of energy. And
you don’t have to wait for it to be expertly crafted as you’re stalled
behind a wrap-around drive-through line...you can keep it in your
‘fridge (or, stashed in the pantry...our patent-pending cold brew is
ambient shelf-stable for up to a year, without the need for additives
or preservatives!). It’s ready when you’re ready: you grab, you go. No
preparation necessary!
In the case of our cold brew, convenience doesn’t mean a compromise
in quality. It’s brewed with Papua New Guinea beans from our friends
at the Apo & Angra Cooperatives, as well as beans from Daterra Estate
in Brazil. We’ve proudly worked with the folks at Daterra for over 10
years. They lead the industry in innovation and sustainability; this year
Daterra Estate was awarded a Level A certification from the Rainforest
Alliance, the first-ever award given and the highest possible!
Cold Brew Blend
Our Cold Brew Blend is chocolatey, sweet, rich, and
smooth; it includes carefully sourced coffees from our
friends at the Daterra Estate in Brazil, as well from the
Apo and Angra coffee cooperative in Papua New Guinea.
We use these beans for our cold brew because of the
body, finish, and flavor they bring to the final product.
We believe these are some of the finest coffees the world
has to offer! Both coffees stand on their own as out-
standing single origin and make for terrific hot brewed
coffee, as well.
august
Colombia Cosurca
This has the kind of balanced and clean profile that we
love in Colombian beans. We tasted citrus and caramel
with a smooth, almost satiny, body. It’s brought to us by
Empresa Cooperativa del Sur del Cauca (COSURCA), which
is composed of 15 farmer associations and coffee cooper-
atives. Founded in 1993, COSURCA’s 1,090 members have
a strong organization and financial stability as a result
of Fair Trade. Currently, the cooperative is focused on
providing training to members in organic agriculture and
THE NUTTY PROFESSOR ecologically friendly production methods.
Ingredients
2oz Zingerman’s Cold Brew Coffee
.5oz Nux Alpina (or your preferred) Walnut Liqueur
.5oz Tia Maria Coffee Liqueur
.5oz Calder’s Heavy Whipping Cream

Best of all, once you’re hooked on the stuff, you don’t have to give it up Instructions
during the cooler months! We carry it and serve it year-round. It makes Shake all ingredients over ice
for a game-changing ingredient in many sweet and savory recipes, and
of course, a kick-butt cocktail. If you want to try it for yourself, craft and strain into a coupe glass
the recipe below (or, try it at the Zingerman’s Roadhouse bar—they’re
serving it all summer!):
Want to add a little more sweetness? Add a dollop
of whipped cream! Fresh grated nutmeg brings a
nice touch of warmth to this cool cocktail!
If the culinary-crafter in you is curious and simply wants to try
cold brew coffee in its bottled glory, stop by Zingerman’s Coffee
Company to grab a bottle or 4 pack!
Michelle Abbey
Marketing Manager
Zingerman's Coffee Company
Summer passes by all
too quickly, but cold
brew is here to stay!
July
Pembertino
A fresh take on Dr. Pemberton's classic cola restorative!
We pair real sugar Coca-Cola with our house-made vanilla
and a double shot of Brazilian Espresso. This vivacious
elixir is the perfect cure for summer heat!
august
Thai Iced Coffee
Our cold brew coffee, mixed with cardamom-infused,
house-made, sweetened condensed milk (many tropical
locations use condensed milk instead of regular milk,
as it does not require refrigeration). A creamy, sweet,
and herbal drink that is SO refreshing on those muggy
Michigan mornings!
Enjoy the summer weather by sippin'
your drinks on our snazzy patio!

ISSUE # 267 JUL - AUG 2018 7

 A N I N S I D E R ’ S G U I D E:

A WEEK'S WORTH OF ACROSS THE ZCOB

Corned beef, coffee cakes, fried chicken, coffee, and cream cheese get a lot of the headlines. But, in the meantime, there are about 10,000 other, equally
exciting, and devilishly delicious things going around the ZCoB every week! I love our “greatest hits” as much as anyone, but every day, cool, little, secret
specials—known mostly only to regulars, the people you call, the Zingerati—are there for the taking. With all due respect to Georgia Reubens, rye bread and
ribs, try any or all of these “limited edition” specials and I’m guessing you’ll be as happy to see them on their appointed once-a-week appearance as I am.

TU ESDAY

8 ISSUE # 267 JUL - AUG 2018

WED N ESDAY

Ari Weinzweig
Zingerman’s
Co-Founding Partner

ISSUE # 267 JUL - AUG 2018 9

 MonthLy Specials

On Sale
$
15.99
JULY per rou
nd
wAshtenaW
Sometimes there's nothing better than a chilled glass of a
full-bodied ale on a hot summer's day. Our Washtenaw is the
perfect cheese to pair with those refreshing summer spirits.
We begin by gently brushing this cheese with saison ale.
This "washing" lets the cheese develop a rich, almost beefy,
quality—it's absolutely dynamic when it's a couple of weeks
old. The Washtenaw is a great place to start for those who
don’t think they like washed-rind cheeses (yet!).

Washtenaw rounds regularly $17.99.

On Sale
AUGUST $
9.99
burRatA
Our traditional burrata is made in the style of Italy's Lazio
region. We fill a mozzarella balloon with heavy whipping
cream and chunks of mozzarella curd for an absolutely deca-
dent cheese. During the dog days of summer there are fewer
things we enjoy more than a bed of fresh tomatoes, burrata
and a drizzle of olive oil.

Burrata regularly $11.99.

SURE TO BRING ALL OF YOUR FRIENDS TO THE BACKYARD!

What better way to cool off during the hot summer months than with a Creamery-inspired, summer sorbet
cocktail? Whether you’re throwing a backyard BBQ, hanging out at the lake, relaxing at your favorite cabin, or if
you just need a moment of tranquillity and bliss, these delicious Creamery cocktail recipes are a sure way to keep
you refreshed and in the summer spirit!

MICHIGAN BERRY RASPBERRY HIBISCUS BERRY SGROPPINO!!

BRAMBLE BACKYARD MARGARITAS
RASPBERRIES N' CREAM GELATO BUBBLY Ingredients
Sun-ripened red raspberries are macerated in-house and
Ingredients Ingredients
swirled into our cream gelato to create this delightful creamy ½ cup of Zingerman’s
treat. The tart and juicy berries cut the richness of the cream 3 frozen berries Ingredients
5-6 ice cubes Creamery Lemon
for balanced flavor. Try this with a slice of the Hunka Burnin’ of your choice 1 bottle of sparkling Sorbet
Love Chocolate Cake from Zingerman’s Bakehouse. 1 pint of Zingerman’s
2 oz white rum wine, chilled
Creamery Hibiscus 3 oz Sparkling Wine
CHERRY CREAM CHEESE GELATO 2 oz club soda 1 pint of Zingerman’s Berry Sorbet
1 oz Vodka
Tart Michigan cherries are ribboned into our Zingerman’s Creamery Raspberry
Creamery cream cheese flavor. The combination of our cream 2 scoops Zingerman’s 2 large limes, 1 juiced,
Sorbet 1 lemon twists or zest,
cheese base and the tanginess of the cherries is balanced by Creamery Mixed 1 cut into wedges
the creamy sweetness of the gelato. Pairs perfectly with a slice
for garnish
Berry Sorbet 5 oz of your
of Zingerman’s Bakehouse Cheesecake.
Instructions favorite tequila
GERMAN CHOCOLATE GELATO 1. Pour sparkling wine Pink Himalayan Salt Instructions
This rich and indulgent flavor starts out with our Milk Instructions
into a glass flute. 1. In a cocktail shaker
Chocolate gelato base. We then fold in toasted coconuts and Raw Granulated Sugar
1. Add rum, club or a mixing bowl,
dulce de leche caramel to help mimic the taste of a traditional
German chocolate cake. Try a scoop of this flavor with a soda, and stir. 2. Add 2-3 scoops combine the
Zingerman’s Bakehouse Macaroon. of sorbet to the sparkling wine
2. Add sorbet and champagne flute. Instructions
and sorbet.
WATERMELON SORBET top with the 1. Pour all of the
(WHEN MELONS ARE IN SEASON) frozen berries. contents together in 2. Mix until fully
Using juicy and ripe watermelon purée, we have created a blender (ice cubes, combined.
a refreshing summertime treat. This flavor packs all the
pint of sorbet, lime
satisfaction of a cool slice of watermelon in one scoop—
juice, and tequila). 3. Slowly pour the
minus the seeds. Try this sorbet paired with a gin and tonic
for a refreshing cocktail.
mixture in your
2. Blend until smooth. favorite cocktail
MIXED BERRY SORBET coupe.
A soon-to-be summer favorite, this sorbet is the the perfect 3. Mix both the salt and
berry blast! Bursting with Michigan Berries, this sorbet is MADE A BOOZY sugar to coat the 4. Top it off with vodka
pleasantly tart and sweet. This flavor is the perfect treat to enjoy COMBINATION OF rims of the glasses. and add a lemon
after a long, hot day. Pair this with a scoop of our cream gelato. YOUR OWN? SHARE twist or a little grated
YOUR IDEAS WITH US 4. Pour the margarita lemon zest on top!
HIBISCUS BERRY SORBET BY TAGGING US ON mixture together into
Reminiscent of Agua de Jamaica served in Mexico, this unique INSTRAGRAM! a preferred glass.
flavor is drawn from the petals of the hibiscus flower to cre-
@ZINGERMANSCREAMERY
ate a dark red tea base. Subtle notes of blueberry, rose hip,
5. Garnish with a lime
elderberry, and mango add complexity. This sorbet is fantastic
made into a cocktail with a splash of gin and tonic! wedge.

10 ISSUE # 267 JUL - AUG 2018


R
ecently engaged? Congratulations and welcome to the won-
derful, stressful and, at times, confusing chapter of wedding
planning! From finding the perfect venue to narrowing
down the endless guest list, planning for a wedding may be busy
and overwhelming if you don’t plan ahead. Perhaps you’ve given
your guest list a thought and realized that a large and extravagant
wedding isn’t what you have in mind. If your special day consists of
10 to 100 of your “nearest and dearest,” maybe you should consider
an intimate wedding. Couples are now choosing to go small with their
weddings, giving them the ability to focus on guests, details, and an
unforgettable experience on their special day. If the personal and
intimate atmosphere of a small wedding doesn’t completely convince
you, here are a few other advantages to having a small wedding.
GUEST EXPERIENCE
Set the mood of your wedding and give your guests an experience
that they will never forget. With a wedding consisting of a smaller
guest list, you will be able to spend more time sharing memorable
and personal moments. For some couples, a smaller wedding allows
them to involve guests in ceremonial moments, toasts at receptions,
and unforgettable photos.
VENUE OPTIONS
When a wedding is on the smaller side, there are many more options
available for venues. Whether you plan to host your special day in a
backyard or have a destination wedding, a short guest list wedding
allows you to accommodate guests easier. Give your intimate wedding
a feeling that is elegant by hosting it at a luxurious hotel, or go for
a more fun and creative theme by saying “I do” at a local brewery.
Break away from the traditional church wedding and explore nont-
raditional venue options that would be able to bring your dreams for
your special day to life.
BUDGET
One of the major considerations for getting married is the budget
you have set aside. With a smaller wedding, there are two advantages
for planning your budget. You have the choice to work with a small
budget that is able to make your special day exactly how you imagine
it. Take the extra money you may have been budgeting for a larger
wedding and focus that on spending more for catering options or
your honeymoon. On the other hand, if you are still set on a larger
budget, you have the opportunity to put your budget’s focus on the
extra details of your wedding day.
Featuring a Focused Selection of Our Local
and Whole Grain Breads and Sweet Stuff
Breads
now AT Country Miche
Margaretʼs Sweet Wheat
True North
Come and see us and learn about our new Grain
Commission and future plans. Thursdays 3-7pm in the
parking lot of Zingermanʼs Roadhouse on Jackson Road.
JULY
NEW YORK CHEESECAKE
Our cheesecakes are really special because they’re made
with fresh cream cheese from our neighbor, Zingerman's
Creamery. Couple that with real vanilla bean and a butter
pastry crust, and you have a winner.
AuGUst
BUTTERMILK CAKE
Moist, buttery yellow cake filled with raspberry buttercream
and covered in smooth vanilla, Swiss buttercream. The cake
itself has an enticing aroma from the sweet Wisconsin
butter and the Michigan Guernsey Dairy buttermilk.
WEDDING TRENDS AND THEMES $
now
4.75/ea
What theme do you have in mind for your wedding? Are you picturing
a wedding that is cozy, rustic, and charming? Or maybe you have a
vision of your special day being elegant, refined, and sophisticated.
Whatever the case may be, planning a smaller wedding gives you more
freedom to explore the possibilities and achieve the look you envision.
july
Research current wedding trends and what trends might be suitable
for the theme you have in mind. Consider a smaller wedding party
BETTER THAN SAN FRANCISCO SOURDOUGH ROUND
with attire that is more unique than traditional attire. For bridesmaids,
Good enough to ship back to California. Crisp, crackly
think about dresses that vary in color and style, or choose bouquets
crust, moist honeycombed interior and the trademark sour
that are composed of their favorite flowers. Skip the trip to the tailor
tang that will tickle your tongue. The star of grilled cheese
for groomsmen and consider a wedding tuxedo or suit rental that is
Wednesdays at the Bakehouse. Was $6.79.
a different take on the traditional black. Let your groomsmen add
a touch of their own personality through must-have groomsmen
accessories. From greenery that hangs over guests' heads to wedding auGUST
party attire that is individual, don’t be afraid to explore ideas and
trends that bring to life the personal theme of your wedding. JEWISH RYE LOAF
The bread that's been an important building block of
thousands of famous reuben sandwiches at Zingerman's
I N T I M AT E W E D D I N G S AT Delicatessen since the Bakehouse opened in 1992. Saveur
Z I N G E R M A N’S CO R N M A N FA R MS magazine called it “America’s very best rye.” Was $6.99.
Set in the beautiful countryside of Michigan, Zingerman’s Cornman
Farms offers a beautiful, all-inclusive experience for any couple
looking for an intimate wedding. With a tree-lined drive and restored
buildings, your guests will feel part of an enchanting experience
as they watch you say “I do” on our alluring 42-acre working farm.
Let the experience of your intimate wedding fall into place as our
team takes care of all the details for your special day. Featuring a
meal prepared by Zingerman’s founding partner and executive chef, We have made some great specialty breads
Kieron Hales, guests will enjoy a farm-to-table experience accompanied and pastries over the years that developed
by a beautiful and delicious wedding cake by Zingerman’s Bakehouse. their own followings. We bring them back
Our in-house florist will also provide a beautiful wedding bouquet
and boutonniere to complement the venue decor and your theme.
for a weekend here and there just for fun! If
Our team will meet all of your guests’ accommodations as you start you’re looking for a little adventure, check
the next chapter of your life. out this calendar.
Kieron Hales & Tabitha Mason JuLy
Cornman Farms Managing Partners
BLUEBERRY BUCKLE - 7/1-7/4
If an intimate wedding is what you have in mind,
PUMPERNICKEL RAISIN BREAD - 7/6 & 7/7
VISIT CORNMANFARMS.COM/INTIMATEWEDDINGS
GREEN OLIVE PAESANO BREAD - 7/13 & 7/14
OR CALL US AT 734-619-8100 SWEET BUTTER TEA CAKE - 7/19-7/22
to learn more about our intimate wedding experiences. CRANBERRY PECAN BREAD - 7/20 & 7/21
CHOCOLATE CHALLAH BREAD - 7/27-7/29
AuGUsT
PATTI'S GIMME S'MORE TART - 8/3-8/5
RUM RAISIN CHALLAH BREAD - 8/3- 8/5
sweet stuff CINN-OH-MAN DANISH - 8/10-8/12
PUMPERNICKEL RAISIN BREAD - 8/10 & 8/11
Whole Grain
Sweet Cream Biscuits
SWEET BUTTER TEA CAKE - 8/16-8/19
POTATO DILL BREAD - 8/17 & 8/18
Fruit Pies with
BANANA CREAM PIE - 8/24-8/26
Whole Grain Crust IRISH BROWN SODA BREAD - 8/24-8/26
BLACK OLIVE FARM BREAD - 8/31 & 9/1
BLUEBERRY BUCKLE - 8/31 - 9/3
reserve your special bakes today!
calL 734.761.2095
ISSUE # 267 JUL - AUG 2018 11
 
D
DELICATESSEN
ELICATESSENN
mme a ththe
umme
umme
um
Experience summertime at the Deli in all its magnificence through our robust, seasonal offerings! Enjoy Farmers' Market
finds in our salad case, cool down with gelato malts and refreshing beverages at Zingerman’s Next Door Café, entertain
with our world-class meats and cheeses from our Retail counter, and throw a backyard BBQ with Zingerman’s Catering.

poster
reenprinted
*excludes sc

Katie Honoway
Merchandizing Collective
Zingerman's Deli

12 ISSUE # 267 JUL - AUG 2018

Emil’
JULY
Carnitas Bowl $15.99
Sweet A bowl fit for a king! Crispy shredded pork, stewed
with garlic, herbs, spices, and jalapeno peppers, paired
with spiced rice and topped with slices of avocado and
pineapple salsa.

AUGUST
Shrimp and Grits $16.99

SUMMERTIME Garlicky Texas Gulf Shrimp drenched in a buttery

Chocolat &
white wine sauce with grilled local red peppers set
atop creamy, Anson Mills white corn grits for this
quintessential Southern feast.

Confection Available at the Deli, starting at 11am all month long!

FOR PAIRING

MAKE AT HOME
JULY
Bursis's Balsamic Barrister
SUNDAES
Sunn $16.99
Zingerman's pastrami, provolone cheese, spicy New Mexico
chiles, onions, and balsamic vinegar on a grilled onion roll.

AUGUST
Yanni's Pastrami $15.99
**Winner!** of the ChadTough Foundation auction, this
sandwich was designed by a team to celebrate their
beloved family member, Yanni, who embraced the spice
of life! Hot sliced pastrami, cheddar cheese, and creamy,
zesty roasted red pepper spread on grilled rye bread
from Zingerman's Bakehouse.

It’s time for our pasta sale! All pasta is

20% off but receive 30% off when you
buy any combination of 12! What’s so
special about the pasta we carry, you
ask? Amazing flavor and chewy texture
that are light years beyond your ave-
rage pasta. Start thinking about what
dishes you’ll create at home –the pasta
possibilities are endless! Need a sauce?
We have a tasty multitude.
sale runs all of August

Emily Case
Stock up your pantry,
Chocolate Specialist summer sale continues until July 31!

ISSUE # 267 JUL - AUG 2018 13


JUL 1ST
Production Tour 11am-12pm
Join our cheese and gelato makers on an adventure
to learn how we transform local milk into cheese
and gelato. You will observe mozzarella stretching
as well as taste freshly made gelato. Taste some of
our collection of cow’s milk and goat’s milk cheeses
while hearing from the makers how they are made.
After the tour, make time for tasting in the Cream
Top Shop or grab a couple of grilled sandwiches to
enjoy for lunch.
$10/person
JUL 7TH
Gelato 101 3-5pm
This tasting will tingle your sweet tooth as we taste
through some of our favorite flavors of gelato and
sorbet that we produce at Zingerman’s Creamery.
We’ll talk about why we choose the ingredients that
we use, explain techniques used to create these
frozen confections, and taste our way through what
makes a great gelato. Additional accompaniments
from our Cream Top Shop will be provided.
july Goings-ON
JUL 3RD
Ann Arbor Library Summer Game 2-4pm
Zingerman’s Deli is partnering with the Ann Arbor
District Library and will have activities and codes
for you to earn for this summer’s game! Check
out play.aadl.org for all the official deets, but as
a teaser–we can tell you there will be a tasting
adventure, a website search, and a family friendly
event at the downtown library with food! Food!
And codes!! Game on!
FREE!
JUL 8TH
Comparative Cupping 12-2pm
Sample coffees from Africa, Central and South
Americas, and the Asian Pacific. We will taste and
evaluate these coffees using the techniques and
tools of professional tasters. This is an eye-opening
introduction into the world of coffee.
JUL 3RD
Meet the Winemaker 6-9pm
Alex Krause of Birichino will be bringing his exper-
tise all the way from Santa Cruz, California to visit
with our guests as they dine. You will love the
spirited wines we will feature this evening. Hand-
selected by Alex to pair with our dinner specials,
they will include the winery’s sensational Malvasia
Bianca 2014/2015, a wine that Alex boasts is “outra-
geously flashy.”
freE to atTend
JUL 8TH
Mastering Mozzarella 2-5pm
Learn the secret to making fresh mozzarella from
the experts! We’ll show you the ins and outs of
making this simple, delicious cheese. You’ll learn
how to pull balls of fresh mozzarella from curd and
milk, stretch string cheese, and create rich, creamy
burrata. You’ll get the cheese that you make to
take home and eat, plus recipes that we teach in
the class! Adults and children over 12 are welcome.
JUL 6TH
Honey & Cheese 6:30-8:30pm
Come and join us for a delicious honey and cheese
pairing class! Join Tessie, our very own resident
Certified Cheese Professional, as she guides you
through a sweet and salty journey exploring a vari-
ety of artisan cheeses and honey pairings. She'll talk
about what makes each style unique and provide
samples, and give some tips on the basics of pairing
cheese with honey.
$40/person
JUL 10TH
Flavors of Emilia-Romagna with guest
Andrea Bezzecchi 6:45-8:15pm
Emilia-Romagna is a region in Northern Italy that
includes many of our favorite foods. We'll serve
traditional dishes highlighting some of our favorite
producers from the region. We'll share tables, have
family style service, and drink non alcoholic shrubs
wine tasting from the region.

$35/person $30/person $75/person $50/person

JUL 13TH JUL 14TH JUL 15TH JUL 15TH

Beer & Cheese Pairing 6:30-8:30pm
Do you know which beer goes best with that ched-
dar? We do! Join Tessie, our resident Certified
Cheese Professional and beer aficionado, for an
evening of tasting and exploration. We’ll try a wide
rage of beer styles from our favorite breweries
paired with artisan cheeses. Bread and additional
accompaniments will be provided. This tasting is
for cheese lovers 21+.
$35/person
$45/person
JUL 15TH
Movie Night 6-8pm
Take a tasty armchair trip with us as we explore
behind the scenes and watch how some of our favor-
ite cheese producers make their renowned aged
dairy creations. This family friendly movie night will
tantalize your taste buds as well as your curiosity
for where some of our favorite cheese comes from.
Alongside the movies we will be tasting a variety
of cheeses from the makers provided in the videos.
Popcorn will be provided!
$15/person
Mastering Mozzarella 2-5pm
Learn the secret to making fresh mozzarella from
the experts! We’ll show you the ins and outs of
making this simple, delicious cheese. You’ll learn
how to pull balls of fresh mozzarella from curd and
milk, stretch string cheese, and create rich, creamy
burrata. You’ll get the cheese that you make to
take home and eat, plus recipes that we teach in
the class! Adults and children over 12 are welcome.
$75/person
JUL 18TH
Just for Kids:
Make your own Mozzarella! 10:30-11:30am
Our resident cheesemonger will teach you how
to make your own fresh mozzarella! You'll have a
chance to ask questions and taste the curd at differ-
ent moments in the process. Better yet, you'll leave
with all the fixings for a caprese salad: the freshest
ball of 'mozz', a tomato, and some basil. BYOApron
or we’ll have some for you to borrow.
$25/kid
German Breads 1:30pm - 5:30pm
We became friends with Eli and Tino of Dresdner
Backhaus, a famous bakery in Dresden, Germany.
When working with them we exchanged recipes and
experience freely. Learn three breads our German
friends taught us: Dinkelbrot, a spelt bread and sun-
flower loaf; Wurzelbrot, a rye and wheat baguette;
and Vinschgauer, a savory seasoned mountain roll
delicious with ham and cheese.
$100/person
JUL 20TH
Cheese 101 6:30-8:30pm
A delicious introduction to the world of cheese! Join
Tessie, our resident Certified Cheese Professional,
as she guides you through the seven major styles
of cheese. She’ll share samples and expert tips for
making your own cheese board and pairings. Bread
and additional accompaniments will be provided.
$40/person
Production Tour 11am-12pm
Join our cheese and gelato makers on an adventure
to learn how we transform local milk into cheese
and gelato. You will observe mozzarella stretching
as well as taste freshly made gelato. Taste some of
our collection of cow’s milk and goat’s milk cheeses
while hearing from the makers how they are made.
After the tour, make time for tasting in the Cream
Top Shop or grab a couple of grilled sandwiches to
enjoy for lunch.
$10/person
JUL 21-22
Making Fresh Goat Cheese 3-5pm, 1-5pm
We’re sharing our techniques and recipes for mak-
ing fresh goat’s milk cheeses with this two-day
class! We’ll walk you through the process of cul-
turing and setting the fresh milk, taste a variety of
goat cheeses, and make rounds of fresh goat cheese
together. You’ll leave with all the cheese that you
make and recipes.
$200/person

JUL 22ND JUL 24TH JUL 25TH JUL 25TH

Brewing Methods 12-2pm Just for Kids: Just for Kids: Special Event #227:
Learn the keys to successful coffee brewing using Explore the World of Candy 11am-12pm Explore the World of Deli Meat 5:30-6:30pm The Best of America 7pm
a wide variety of brewing methods from filter drip
Our sweet treat experts will tell you why the candy We’ll learn about the variety of meats made around Join us in celebration of America, a really great place
to syphon pot. This tasting session will explore a
we sell at Zingerman’s Deli is so special. You’ll learn the world - from Italian prosciutto to Hungarian to live and eat! Chef Bob Bennett will prepare dishes
single coffee brewed 6 to 8 different ways, each
all about our favorites, hear some stories about our salami - and what makes the ones we bring here to from America: The Cookbook, by Gabrielle Langholtz,
producing a unique taste. A demonstration of the
favorite candy makers, and learn about some of our the Deli different from what you might find at the a beautiful book that showcases the diversity of our
proper proportions and techniques for each meth-
more interesting selections. Best part of the class – grocery store. And best yet…we’ll taste them all! beloved country.
od and a discussion of the merits and differences of
we’re gonna eat some candy!
each style will take place.

$30/person Upstairs Next Door $15/kid Upstairs Next Door $15/kid $80/person
More Really Good Multigrain Breads 8am-12pm
Our BAKE! principal, Sara, is really passionate about baking bread and is always on a mission to create even more really JUL 29TH
great tasting whole grain breads for our repertoire and yours. In this class you’ll bake a multigrain boule made with whole
wheat, farina and oats, a quinoa and flax seed sandwich loaf, and kamut and fig bread. Get great hands-on practice with
bread techniques including creating a "soaker" with your grains and working with yeasted doughs. Not to mention the $100/
satisfaction of making your own healthy loaves with great texture and full flavor. Eat well and feel well! You'll leave BAKE!
with our recipes, the knowledge to recreate them at home, 6 loaves of bread and great coupons. person

14 ISSUE # 267 JUL - AUG 2018


AUG 3RD
The Best in American Cheese 6:3-8:30pm
Join us as we share some of the American Cheese
Society Award Winners! Tessie, our resident Certified
Cheese Professional, will guide you through the
winners. She’ll share samples and explain why each
augUst HapPenin's
AUG 5TH AUG 7TH AUG 7TH
Production Tour 11am-12pm Just for Kids: Explore the World of Deli Sundae Social & HOT DOG STAND! 4-7pm
For more information, see July 1st. Kitchen Favorites 11am-12pm We'll help you make a custom designed sundae
$10/person Our Deli kitchen is busy every day making our
featuring gelato from Zingerman’s Creamery
and fabulous toppings like housemade choc-
tried and true favorites - potato salad, chocolate
olate syrup, cookie crumbles from Zingerman's

AUG 5TH
pudding, and Russian dressing, just to name a few.
cheese is the best in its category and what makes Bakehouse, or peanut brittle from Zingerman’s
We’ll explore these with Chef Rodger! He’ll tell you
it stand out against the rest. Bread and additional Candy Manufactory. Our party fun will also include
some stories about how our recipes came to be, talk
accompaniments will be provided. fun activities for kids of all ages. No reservation
Comparative Cupping 12-2pm about what makes our recipes different from others
required. Come for part or the entire event.
and reveal some of the secret ingredients.
For more information, see July 8th.
$40/person $30/person Upstairs Next Door $15/kid Deli Patio freE to atTend

AUG 7TH AUG 10TH AUG 11TH AUG 12TH

Blues, Brews and BBQ Special Event: Cheese 101 6:30-8:30pm
Featuring Blair Miller 7pm A delicious introduction to the
world of cheese! Join Tessie,
In support of Ann Arbor Blues Festival. For more
our resident Certified Cheese
information, see page 3.
Professional, as she guides you
through the seven major styles of cheese.
She’ll share samples and expert tips for making
your own cheese board and pairings. Bread and
additional accompaniments will be provided.
pricES wIlL vaRy BY
Wine & Cheese 3-5pm
Do you know which wine to pair with that triple
cream brie? We do! Join us for an evening of tasting
and exploration. We’ll try a spectrum of wines from
our favorite vintners paired with artisan cheeses.
Bread and additional accompaniments from our
Cream Top Shop will be provided. This tasting is for
cheese lovers 21+.
Showstopping Desserts:
Raspberry Charlotte 9am-12pm
This is a photo-worthy dessert that’s sure to impress
your guests. You'll make all the components from
scratch and learn several valuable baking tech-
niques along the way: a Swiss cake roll made with
vanilla chiffon cake, raspberry preserves, and a
raspberry Bavarian cream. The real magic happens
during assembly. Wait ‘til you see and taste it!

DonAtiON LeVEl $40/person $45/person $10O/person

AUG 12TH AUG 17TH AUG 19TH AUG 22ND

Brewing Methods 12-2pm Beer & Cheese Pairing 6:30-8:30pm Production Tour 11am-12pm Summer Pantry Essentials
For more information, see July 22nd. For more information, see July 13th. Join our cheese and gelato makers on an adventure
hosted by Grace Singleton 6:30-8:00pm
$30/person $45/person to learn how we transform local milk into cheese
and gelato. You will observe mozzarella stretching
Do you wish you could be prepared to handle
surprise drop-in guests at any time or want some

AUG 12TH AUG18-19

as well as taste freshly made gelato. Taste some of
new flavor combinations to experiment with? If
our collection of cow’s milk and goat’s milk cheeses
you want your foods to have more Zing or wonder
while hearing from the makers how they are made.
what you should have in your pantry to add great
After the tour, make time for tasting in the Cream
Mastering Mozzarella 2-5pm Making Fresh Goat Cheese 3-5pm, 1-5pm Top Shop or grab a couple of grilled sandwiches to
taste to any dish you make, then this is the tasting
for you! We'll be in the height of the market season
For more information, see July 8th. For more information, see July 21st.. enjoy for lunch.
for Michigan foods, and Grace will show you sev-
$10/person $200/person $10/person eral simple recipes using local ingredients and her
favorite foods to have around "just in case" some

AUG 24TH & 25TH AUG 25TH friends stop by. We'll taste seasonal dishes that
highlight the favorite foods she always keeps on
hand to pair with
Heirloom Tomato & Cheese Tasting 6:30-8:30pm Hurray for Challah 8am-12pm summer foods. All
tastings include
What better way to enjoy ripe and juicy tomatoes than with your favorite cheeses? August is the very peek of We'll teach you to bake your own challah bread.
a 20% off cou-
tomato season in Michigan, and we are excited to share this special tasting! Join us as we sample a variety of lo- You’ll create a traditional six stranded braid and
pon to shop at
cally grown heirloom tomatoes paired with some of our favorite cheeses. We'll taste through a variety of summer a turban shape studded with rum-soaked raisins.
pairings including a classic caprese with our house-made, hand pulled mozzarella and more unique dishes! Bread, Zingerman's Deli so
We'll demonstrate a seeded Moroccan challah
and additional accompaniments will be provided! you can purchase
braid, too. You’ll leave BAKE! with our recipes, the
these or other
knowledge to recreate them at home, 2 loaves of
items to take home
bread you made in class and great coupons.
and experiment.

$45/person $10O/person Upstairs Next Door $35/person

AUG 26TH AUG 29 AUG 31ST

Production Tour 11am-12pm Just for Kids: Explore the World of Bread 11am-12pm and again at 5:30-6:30pm Gelato 101 6:30-8:30pm
For more information, see July 1st. Just because you are a kid doesn't mean that you have to eat plain, ol' soft white bread (but we like that, This tasting will tingle your sweet tooth as we taste
$10/person too!). Come to this class that is JUST FOR KIDS, and we'll explore some of the many breads that are made by
Zingerman's Bakehouse. Real artisan bakers craft sourdough, rye, farm, paesano, and other breads using
through some of our favorite flavors of gelato and
sorbet that we produce at Zingerman’s Creamery.

AUG 26TH
traditional methods and flavorful ingredients. We'll taste them all and more! And by more, we mean bread We’ll talk about why we choose the ingredients that
with chunks of dark chocolate! Did we just say bread with chocolate? Oh yeah, we did! We think kids ages we use, explain techniques used to create these
4-14 would most enjoy this tasting. All participants will receive a 20% off coupon to use after the tasting to frozen confections, and taste our way through what
eat and/or shop at the Deli. makes a great gelato. Additional accompaniments
Mastering Mozzarella 2-5pm from our Cream Top Shop will be provided.
For more information, see July 8th.

$10/person Upstairs Next Door $15/kid $35/person

ISSUE # 267 JUL - AUG 2018 15

 PEOPLE-PLEASING PEANUTS AND TREATS PERFECT
for SUMMER SNACKING!

Summertime outdoor snacking is a must and we've got the

isSue #267 • july-august 2018
perfect lineup of no-stress, warm weather-friendly snacks and
sweets to delight your family and friends (and you)!

Sweet Spiced Peanuts
We’ve got a sweetly spiced and salted trio of
A2 Caramel Crisp Treat people-pleasing peanuts that will be the star of
batches with a little butter, sugar, and sea salt,
and fresh ground special spices from Épices de
Cru (also known as “The Spice Trekkers”—the
E SplendoR

6-pack for Sharing

your next party! Sweet Chili, Salt & Pepper, and incredible family of passionate spice hunters
tim
Zingerman's has been working with to contin-
“Treating” your friends and family couldn’t be
Cinnamon peanuts all start with the best big,
uously elevate our spice game). Available in
er
crunchy, and flavorful Jumbo Runner peanuts
easier! Candy Man Charlie Frank's muscovado bigger and smaller pouches for parties large
brown sugar caramel is the best of all possible
we can find. These are the giant premium pea-
M

su
and small. We've even got a nice gift tin with all
nuts that are most often used to make peanut
1
caramels we can imagine. This rare sugar is
butter. We then roast them in teeny 10 pound three flavors, in case you're invited to a cookout
m BAkEhoUse GRain
b!

unrefined sugarcane juice that has been crystal- or to a cabin up north. Pair them with just about
lized with the natural molasses left in, preserving any beverage, adult or otherwise. What an cOmMISsioN COnVENeS O
its naturally rich and complex flavor. This makes
Also available in our Candy easy way to please your people!
zc
our caramel less sweet than most with a myste-
Store on Zingerman’s Allison Schraf
rious, complex, and captivating flavor loved by
Southside are these good- Retail Store & Marketing Manager
t ThE
adults and kids alike. The Caramel Crisp Treat Zingerman’s Candy Manufactory
for-warm-weather treats:
H o u
texture combo of crispy rice cereal and chewy,
U g
rich caramel somehow works out to be both light • Great licorice (fruity and black)
Th rO
and immensely satisfying. from Anya’s Licorice

Available only in our Candy Store is our • Tasty hard candy and lollipops in
sharable 6-pack of snack-sized Caramel Crisp lots of flavors from Hammond’s
Treats. We cut three of the individuals in half and Candies (including great iced tea or
stack 'em up in a bag, and charge you $1 less cocktail stirrers!), Barnier suckers,
4
than buying those three individuals...individual- and gorgeous Kubli hard candies
ly. They're a natural accompaniment to picnic
ji hyE TelLs US
fare and as well as the "tasty little something" to • Gummi candy, marzipan and hand- About HER sSaM-er
serve with evening tea or coffee. made marshmallows, and more! vACaTION!

3723 Plaza Dr. Ann Arbor, MI 48108 3711 Plaza Dr. Ann Arbor, MI 48108 3723 Plaza Dr. #3 Ann Arbor, MI 48108 422 Detroit St. Ann Arbor, MI 48103 3723 Plaza Dr. #5 Ann Arbor, MI 48108
734.761.7255 | bakewithzing.com 734.761.2095 | zingermansbakehouse.com 734.619.6666 | zingermanscandy.com 734.663.3400 | zingermanscatering.com 734.929.6060 | zingermanscoffee.com

8540 Island Lake Rd. Dexter, MI 48130 3723 Plaza Dr. #2 Ann Arbor, MI 48108 422 Detroit St. Ann Arbor, MI 48103 620 Phoenix Dr. Ann Arbor, MI 48108 100 N Ashley St. Ann Arbor, MI 48103
734-619-8100 | cornmanfarms.com 734.929.0500 | zingermanscreamery.com 734.663.3354 | zingermansdeli.com 888.316.2736 | zingermansfoodtours.com 734.230.2300 | zingermansgreyline.com

610 Phoenix Dr. Ann Arbor, MI 48108
888.636.8162 | zingermans.com
415 N. Fifth Ave. Ann Arbor, MI 48104
734.275.0099 | misskimannarbor.com
418 Detroit St. Ann Arbor, MI 48104
734.663.5282 | zingermansdeli.com
2501 Jackson Rd. Ann Arbor, MI 48103
734.663.3663 | zingermansroadhouse.com
10
3728 Plaza Dr. Ann Arbor, MI 48108
keEP CoOL wItH
734.930.1919 | zingtrain.com
soRBeT cOCKtail rEcIpeS!
 PEOPLE-PLEASING PEANUTS AND TREATS PERFECT
for SUMMER SNACKING!

Summertime outdoor snacking is a must and we've got the

isSue #267 • july-august 2018
perfect lineup of no-stress, warm weather-friendly snacks and
sweets to delight your family and friends (and you)!

rtimE SplendoR
A2 Caramel Crisp Treat
6-pack for Sharing
“Treating” your friends and family couldn’t be
Sweet Spiced Peanuts
We’ve got a sweetly spiced and salted trio of
people-pleasing peanuts that will be the star of
your next party! Sweet Chili, Salt & Pepper, and
Cinnamon peanuts all start with the best big,
batches with a little butter, sugar, and sea salt,
and fresh ground special spices from Épices de
Cru (also known as “The Spice Trekkers”—the
incredible family of passionate spice hunters
Zingerman's has been working with to contin-
mMe
1
crunchy, and flavorful Jumbo Runner peanuts uously elevate our spice game). Available in
easier! Candy Man Charlie Frank's muscovado

su
we can find. These are the giant premium pea- bigger and smaller pouches for parties large
brown sugar caramel is the best of all possible and small. We've even got a nice gift tin with all
nuts that are most often used to make peanut
caramels we can imagine. This rare sugar is
BAkEhoUse GRain
unrefined sugarcane juice that has been crystal-
butter. We then roast them in teeny 10 pound three flavors, in case you're invited to a cookout

zc O

b!
or to a cabin up north. Pair them with just about
cOmMISsioN COnVENeS
ThE
lized with the natural molasses left in, preserving any beverage, adult or otherwise. What an
its naturally rich and complex flavor. This makes
our caramel less sweet than most with a myste-
Also available in our Candy
Store on Zingerman’s
easy way to please your people!

gH o ut
rious, complex, and captivating flavor loved by

U
Allison Schraf

adults and kids alike. The Caramel Crisp Treat

texture combo of crispy rice cereal and chewy,
rich caramel somehow works out to be both light
Southside are these good-
for-warm-weather treats:

• Great licorice (fruity and black)

Retail Store & Marketing Manager
Zingerman’s Candy Manufactory

Th rO
and immensely satisfying. from Anya’s Licorice

Available only in our Candy Store is our • Tasty hard candy and lollipops in
sharable 6-pack of snack-sized Caramel Crisp

4
lots of flavors from Hammond’s
Treats. We cut three of the individuals in half and Candies (including great iced tea or
stack 'em up in a bag, and charge you $1 less cocktail stirrers!), Barnier suckers,
than buying those three individuals...individual-
ly. They're a natural accompaniment to picnic
and gorgeous Kubli hard candies ji hyE TelLs US
fare and as well as the "tasty little something" to • Gummi candy, marzipan and hand- About HER sSaM-er
serve with evening tea or coffee. made marshmallows, and more! vACaTION!

3723 Plaza Dr. Ann Arbor, MI 48108 3711 Plaza Dr. Ann Arbor, MI 48108 3723 Plaza Dr. #3 Ann Arbor, MI 48108 422 Detroit St. Ann Arbor, MI 48103 3723 Plaza Dr. #5 Ann Arbor, MI 48108
734.761.7255 | bakewithzing.com 734.761.2095 | zingermansbakehouse.com 734.619.6666 | zingermanscandy.com 734.663.3400 | zingermanscatering.com 734.929.6060 | zingermanscoffee.com

8540 Island Lake Rd. Dexter, MI 48130 3723 Plaza Dr. #2 Ann Arbor, MI 48108 422 Detroit St. Ann Arbor, MI 48103 620 Phoenix Dr. Ann Arbor, MI 48108 100 N Ashley St. Ann Arbor, MI 48103

10
734-619-8100 | cornmanfarms.com 734.929.0500 | zingermanscreamery.com 734.663.3354 | zingermansdeli.com 888.316.2736 | zingermansfoodtours.com 734.230.2300 | zingermansgreyline.com

610 Phoenix Dr. Ann Arbor, MI 48108 415 N. Fifth Ave. Ann Arbor, MI 48104 418 Detroit St. Ann Arbor, MI 48104 2501 Jackson Rd. Ann Arbor, MI 48103 3728 Plaza Dr. Ann Arbor, MI 48108
keEP CoOL wItH
888.636.8162 | zingermans.com 734.275.0099 | misskimannarbor.com 734.663.5282 | zingermansdeli.com 734.663.3663 | zingermansroadhouse.com 734.930.1919 | zingtrain.com
soRBeT cOCKtail rEcIpeS!