Épices de Cru Chicken Hill Black Peppercorns Pojer e Sandri
Heat from the Cardamom hills Amazing Artisan Vinegar from the Italian Dolomites
Domenica Fiore
Cutting Edge New Oil from Umbria
Great, fruit-forward flavor and a really fine peppery finish! This
Umbrian oil is excellent! The Domenica Fiore farm is located near
the beautiful hill town of Orvieto, and Cesare Bianchini, who’s been
studying olive growing, agronomy, pressing, and blending for years, is
the oil master. The farm grows four olive varieties—Frantoio, Moraiolo,
Leccino, and Canino. They farm organically. Irrigation is minimal,
lowering yields, but concentrating flavors. Olives are picked by hand
and pressed within hours of leaving the tree. The newly pressed oil is
immediately stored and conditioned with nitrogen to protect its fragile
nature (air is a big factor in diminished oil quality). Big, green. Cutting
edge. Spicy. Crisp. Hints of just-cut grass, green tomato, and artichoke.
It’s a memorable, marvelous oil that stands solidly on its own two feet,
but is well behaved enough not to step on yours.
Terrific Tomato Sauces from Masseria Miragallo
Full tomato flavor from southern Italy
Tomato season in Michigan has sadly passed, but in the meantime, I’ve
been getting my tomato fix by eating these terrific tomato sauces from
Southern Italy. They are, truly, some of the loveliest, most elegant,
freshest tasting jarred tomato sauces I’ve had the pleasure of eating.
We get them to the Deli courtesy of Rolando Beramendi of Manicaretti
Imports, who raves, “These sauces will bring out the child in every-
one who tastes them! Great as a topping for bruschetta, as a sauce
for grilled or poached fish, and the perfect base for making a Pizza
Margherita!” The Belfiore brothers are quick to point out that every-
thing they put in the jar comes from their fields—the farm that has
been in their family since the 19th century—and that the only preser-
vatives they use are vinegar and salt. The tomatoes are all hand-picked
when really ripe and then processed, sometimes within minutes, of
being taken from the vine. No sugar is added and only local extra virgin
olive oil is used. As Rolando writes, “I have yet to taste sauces that are
as good as these—the tomato is so bright, the quality of the oil so high,
and the perfect amount of flavor to sort of linger on your palate. Even
the color is so fresh, so bright, so right!”
Daphnis and Chloe Wild Fennel Seed
A superb way to spice up your next salad
In Greek mythology, Prometheus stole fire using a fennel branch. You
can steal significant flavor by adding a bit of this wild Greek fennel seed
to your food! It comes from Daphnis and Chloe, a small, woman-owned
company in Greece. They have a bit of an advantage—Greek herbs
can have over 30 times the essential oils of herbs that carry the same
name but come from other, lesser (from a flavor standpoint) origins.
The dry soil, the heat, the hard climate, leads to super-high quality.
Evangelia, who’s the driving spirit behind Daphnis and Chloe, explains,
“Our fennel seeds come from a young farmer near Mount Pelion.
He sells most of his production to distillers of the typical tsipouro spir-
it.” Fortunately he leaves a bit on the side for food lovers like us. The
seeds have a superb anise-y flavor! Great with pork, fish, on salads, and
shellfish. Excellent in baking as well! I like them toasted to intensify the
flavor, but you can use them from the packet as well. Grind or use whole!
La Quercia Guanciale
Fabulous, artisan-cured pork jowl to raise your cooking
quality to new heights
Hand-produced by one of our best pork-curing artisan suppliers, this
guanciale is one of my favorite ways to eat cured pork. If you’re not
familiar with it, it’s unsmoked, cured pork jowl. That might sound a
little scary, but if you like bacon, you’ll want to get to know guanciale,
which is porky, rich, velvety good, and just as easy to use as bacon. A
centuries old tradition, “guanciale” means “pillow” in Italian, a refer-
ence to its chewy meatiness and shape. La Quercia owner Tony Fiasche
starts with pork jowls from Berkshire hogs, rubs the fresh pork with sea
salt, black pepper, garlic, and fresh herbs, then sets it aside to cure. It
comes in about one to two pound pieces, but of course, we’re happy to
cut it up for you. Guanciale this good is, in Italy, often served raw—just
thin slices served at room temperature the way you would prosciutto
di Parma or salami. When you cook it up, you’ll find a silky, smooth,
super luxurious bit of pork.
Chicken Hill is an amazingly aromatic, demandingly flavorful,
super-fine, black peppercorn from a small corner of southern
India in the Cardamom Hills. Let the Deli crew sample (or at least
help you sniff) four or five of the fine black peppercorns we’ve
got in stock from the folks at Épices de Cru. There’s something
subtly special about this pepper that keeps you going back, even
if you can’t quite put your finger on why. The de Viennes of Épices
de Cru have this to say about it: “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 present a heady, strong, aroma
reminiscent of black tea. Very subtle, but it’s a little unexpected
for a pepper doing this job. Mushrooms, fruity, clove. With plenty
of heat, this gorgeous black pepper kicks up any dish, whether
added during cooking or as a finishing spice.” I can’t recommend
it more highly—I’ve got a trio of tins stacked on my own counter!
Don’t be a chicken—come on down and try this rare, hard-to-find
amazing black peppercorn at the Deli.
Agrimontana Chestnut Honey from Tuscany
A terrific taste of Italy right here in town!
I’m convinced that varietal honeys, like this one from Tuscany,
are the most underappreciated items in the artisan food world.
The flavors are so interesting, so different from one honey to the
next. They’re all-natural, delicious to eat, and no work is required
other than opening the jar! This chestnut honey is slightly smoky,
more bitter than sweet, deep, dark, and mysterious with a hint of
burnt sugar. It’s complicated and beautifully out of sync with what
most imagine honey to be.
The late, great Gina DePalma, who passed away a few years ago
at the too young age of 49, said that chestnut was her favorite
honey. She called it, “Dark and spicy, with touches of smoke and
leather, chestnut honey is complex, mysterious, and nuanced.”
I think it’d be great on a sandwich made with the Bakehouse’s
Country Miche or Turkey Red Walnut. Equally excellent? Put it
on a peanut butter sandwich—it’s terrific! While you’re at the
Creamery, open up the jar you just bought and spoon some onto
a cup of vanilla gelato! Add it to your vinaigrette. Or even easier
still, just drizzle it on your salad!
If you’re looking for a really great white wine vinegar to use for
your everyday salad eating, this one could be it. Delicious, and
with hints of honey, herbs, and flowers, with a super smooth finish,
it’s made by craftsmen who are helping to take Italian vinegar to
new—actually, I should say, to old, levels of excellence. Fiorentino
Pojer and Marco Sandri have been making vinegar in the Trentino
region of Italy since the mid-‘70s, and what they’re crafting is really
excellent wine vinegar with deep regional roots—strong mineral
notes reminiscent of the Dolomite granite from which it came,
floral tones like elderberry blossom, acacia and citrus fruit. It is
exceptional and has become a regular on my own counter at home.
Marcel Petit Extra Aged Comté
Incredible Mountain Cheese from Eastern France
If you like great raw milk mountain cheeses, call the Deli right now and
reserve a piece of this work of art! Comté is one France’s oldest cheeses
and one of the last really strong bastions of traditional cheese-making.
All our Comte comes to us from Marcel Petit, the firm that’s been matur-
ing cheese in the region for over 50 years. My late friend Daphne Zepos,
who came to love their cheese, worked to get it to us and other flavor-fo-
cused retailers in the U.S. It’s wonderfully delicious, radically, and rav-
ishingly good in a gentle way. It’s so soft, yet intense, buttery, and lightly
nutty with just the tiniest whisper of smokiness. I could honestly eat
this cheese all day! Give me a good salad, a thick slice of Country Miche
bread from the Bakehouse spread with a bit of Vermont cultured butter,
and slices of this Comte laid on top. Wow. Wonderful. World-class.
Candy Manufactory Cashew Brittle
Toasted cashews in a sheet of darkly caramelized sugar
The Candy Manufactory’s Cashew Brittle is beautiful and delicious. It’s
done in the same dark, caramelized sugar—with a bit of butter and a
pinch of sea salt—as our famous peanut brittle. A dark, amber, studded
with sections of gently toasted, cashew nuts. Putting it out on a plate
for folks to nibble on—for a snack, after a meal, or on a holiday dessert
table—is sure to garner attention and start conversation. A couple of
bites are guaranteed to keep the conversation going—almost anyone
inclined to sweets and nuts seems to become quickly enamored of it.
And, I almost forgot—you can buy it covered in dark chocolate, too!
Zzang® Bar Bites in Nifty New Gift Box
A box of old-school chocolate confections for the 21st century
Each Zzang® bite is built around a homemade peanut butter and
honey nougat, mixed with butter-roasted Virginia Runner peanuts
and a caramel of Muscovado brown sugar from the Indian Ocean
island of Mauritius, dipped into dark chocolate from Colombia, all
of which is taken to the next level with just the teeniest loving touch
of sea salt. Pretty terrific. Oprah’s O Magazine marveled at them:
"Chewy, crunchy, sweet, salty and highly addictive—this luscious
handmade candy bar puts the vending machine stuff to shame."
We’re super excited to now have those amazing bars cut into beau-
tifully wrapped, incredibly delicious candy bites in beautiful gift
boxes. Designed by our own Nicole Robichaud, I think I’ve heard a
compliment on the boxes pretty much every day since they came in.
Askinosie Chocolate Covered Malt Balls
A serious confection
Shawn Askinosie makes a marvelous malted milk ball. Eight hours
of spinning the centers in dark Tanzania chocolate so that thin layer
after thin layer of cacao covers the soft, crumbly, off-white colored
centers. Unlike commercial versions, they have no industrial stuff
added to give that shiny, smooth look. The aroma is amazing—when
you open the exceptionally lovely tin, you’ll immediately be hit with
the smell of good chocolate. Crisp, light, loveable. Rustic feel but
really great flavor! While I used to think of malted milk balls as cheap
movie theater candy, Shawn has successfully changed my beliefs (for
more on changing a belief, see Secret #43 in The Power of Beliefs in
Business)—I now see them as a serious confection, a way to show-
case quality and the fine flavors of great regional cacao.
…continued on page 2
ISSUE # 269 NOV-DEC 2018 1

Wednesdays are for Fried Chicken
Make the middle of your week something marvelous!
Ever find yourself looking for a little pick-me-up mid-week? Search
no further! The folks at Miss Kim have come up with a pretty terrific
Wednesday night special—Korean Fried Chicken for only $20 a plate!
To be clear, this is no bargain basement clear-out deal. The Fried
Chicken is already a best-selling dish! It’s so good that we want even
MORE people to try it and appreciate it!
Edamame and Avocado Spread
A new take on a regional favorite
Ji Hye Kim, managing partner and chef at Miss Kim, likes to say that she
thinks about the restaurant as if it were the 9th region of Korea. In that
context, this new offering would be one of our most delicious regional
specialties. “We take ripe avocado and mash it with cooked edamame to
make a spread that’s a bit like the texture of guacamole. Then we season
it with wasabi and red Szechuan peppercorns from our friends at Épices
de Cru." Luminescent, light green, creamy, and smooth. Totally delicious.
Refreshing. I love it. The cool spread of the dip and the sensual spice of
the freshly ground pepper make for a rather ethereal eating experience.
Suckling Pig Suppers
Chef and managing partner Ji Hye Kim puts together these amazing
dinners. The highlight of the meals are the whole suckling pigs,
beautifully roasted, presented at the table looking golden brown
and crispy. Moist, tender, meaty, rich. The response is overwhelming
excitement from guests and staff alike. The parade of suckling pig
suppers will continue into 2019, so be sure to get on the Miss Kim
enews list to stay in the know. (Each month Ji Hye will choose a dif-
ferent theme, and a different way to prepare the pigs.)
Country Miche
Marvelously Beautiful, Terrifically Tasty New Bread
One of my favorite new foods in years, this is the sort of bread I believe
in. It fits to a “T” Maguelonne Toussaint-Samat’s statement in her exten-
sive History of Food, that “Really good bread makes you feel happy just
to smell it, look at it, bite, chew and swallow it.” The Bakehouse’s Country
Miche is old school all the way. Big, two-kilo loaves with a nice, dark crust
(which is so, so, so much more flavorful than light crusts—ask any tradi-
tional baker and every one of them will tell you that they always choose
dark crusted loaves!), and a blend of grains (True North flour from the
Leelanau peninsula, spelt, buckwheat, and rye come together to make
for a more complex, compelling set of flavors). The loaves look so good, I
feel like tucking one under my arm and walking around town with it just
to create meaningful culinary conversation. The Country Miche’s aroma
is lively, lightly sour, substantial but not strong, sturdy and comforting.
The bread’s flavor is big, almost meaty, wheaty, complex, fascinatingly
full. I often carry a long slice with me in my shoulder bag to nibble on
when my tension level rises during difficult meetings. As Cervantes once
said, “All sorrows are less with bread.”
New and Ever Better Parmesan Pepper Bread
A pair of upgrades take this standard from good to great!
One thing I can say with certainty after more than 35 years at
Zingerman’s is that we will never, ever, stop looking for ways to
improve pretty much everything we do. We don’t like to take anything
for granted, and we know, that if we put our minds to it, everything
can be done better.
This will be the fourth step up for the Parmesan Pepper bread. We’re
now working with the Parmigiano Reggiano® from the Roncadella
dairy, as well as the new 5-Star Black Pepper Blend from our friends at
Épices de Cru. The two together have helped take this bread to remark-
ably higher levels of deliciousness. What do you do with it? Tear off a
chunk and eat it as it is. Toast it and drizzle with some great olive oil.
Lay a bit of Prosciutto di Parma between two slices and grill it up for
lunch! Warm the whole thing in the oven and go wild! I’ve been eating
this loaf at home regularly over the last few months—I love it!
2 ISSUE # 269 NOV-DEC 2018
Hungarian Walnut Beigli
Addictively excellent pastry in the style of Budapest
A long-standing holiday tradition in Hungary, beigli is pretty much a
staple in every house at Christmas, and it’s become a big part of the
Bakehouse holiday tradition, too. Beigli (pronounced “BAY-glee”) is
a yeasted dough rolled up with a filling of walnuts. Amy Emberling,
co-managing partner says: “I love making and eating walnut beigli,
but I might actually enjoy the way beigli looks more than anything
else (you know that expression of eating with our eyes). It has
a rich mahogany exterior with distinctive cracking from the egg
wash method traditionally used. Each beigli has its own unique and
captivating pattern.” Inside are swirls of a thick walnut-sugar filing
that’s so good, I had a hard time not eating more of it. The richness
of the butter in the dough and the walnuts on the inside are com-
forting and compelling at the same time. It’s a great host gift, or just
something special to bring home to liven up a dark winter night! It’s
a beautiful way to start or end your day!
Guatemala - Buena Esperanza
Wonderful new microlot coffee from Northwest Guatemala
This coffee comes to us from Noe Castillo. The beans are grown on her
Biscuits, biscuits, biscuits family’s small six-and-a-half hectare farm up in the remote mountain
The year of the Biscuit begins at the Roadhouse regions of northwest Guatemala. Noe’s mother worked on the farm for
over 40 years, and her brothers have continued the tradition. From
If you haven’t had one of the lovely buttermilk biscuits at the
Roadhouse lately, check them out ASAP. They’ve always been good, but shade trees grown at about high altitudes, which adds a complexity of
in the last year or so they just keep getting better and better. Nearly flavor, the beans are “washed” to remove the pulp, enhancing its soft
every buttermilk biscuit recipe will have similar ingredients, but the mellowness. It really does taste terrific—I’ve seen others use flavor
quality of the final product is in the hands and skill of the person descriptors like sweet iced tea, green grapes, brown sugar, brown but-
who puts them together. Head chef Bob Bennett and crew have been ter, honeydew melon, golden currants and raisins. It’s definitely juicy,
working at them for well over a decade. The results just seem to keep silky soft, and floral. Try a cup brewed as a pourover. (Buena Esperanza
getting better. Karl Worley, the man behind the nationally-acclaimed means “good hope.” It’s well named. Both for the quality of the growing,
Biscuit Love in Nashville, who makes biscuits so good people line up the roasting, the quality of care that Castillo family commit. It’s a sign of
for breakfast every day, holds our biscuits in high regard: “The biscuits positive hope for a healthy, collaborative, ecologically sound future. As
at the Roadhouse are the definition of hospitality. Bob sources the best anarchist Peter Kropotkin once said, “it is always hope...which makes
ingredients, carefully mixes them together, and bakes them to perfec- revolutions.” Here’s to calm, caring, collaborative times to come.)
tion. They are everything that takes me back to my grandmother’s table
when I eat one. Buttery, flaky, and filled with love!” Toast!
All day great toast options to enjoy with your coffee
Tellicherry Texas Brisket Big, tasty news from the Southside of town. Along with all the great,
A marvelous, meaty bit of Texas tradition on the Westside hand-brewed coffees, a bit of Bakehouse pastry, and some pots of loose
leaf tea, Zingerman’s Coffee Co. is now serving freshly made-to-order, on
Head Chef Bob Bennett starts with super premium briskets from
Bakehouse breads, with terrific, anything-but-everyday toppings TOAST!
Farm, Field, Table, rubbing them down with a whole bunch of
Tellicherry #10 black pepper from India, and then smoking them
Portuguese Cinnamon Toast
over oak for a good 18 hours-plus. As is traditional in Texas, there’s
Cinnamon raisin (sourdough) bread topped with extra virgin
NO sauce. (We can’t stop you from putting some on, but know that
olive oil and a generous topping of Muscovado brown sugar and
if a Texan should see you, you might be at risk of a few cynical
Indonesian cinnamon.
eye rolls.) Great on its own for dinner, on a chef’s BBQ plate, or
on a sandwich. I think you really have to taste it for yourself to
Bulgarian Toast
fully grasp its excellence. The winy, complex, wonderful, mind-ex-
Sesame Semolina bread, the Creamery’s Cream Cheese, a drizzle of
panding marvelousness of the small-farm, super high quality
extra virgin olive oil, and Lutenitsa, topped off with a little a bit of
Tellicherry pepper forms a fantastic, magical crust; the flavor of
coarsely ground 5-Star Black Pepper blend.
the beef is beyond great, and the oak-smoke sews it all together.
One bite of the brisket will linger long and lovingly on your palate.
Teutonic Toast
Dinkelbrot (spelt bread), thinly-sliced, then spread with the
Fried Ribs Creamery’s goat cream cheese, and sprinkled with Wild Uzbek Cumin
Rockin’ new appetizer kissed with a touch of artisan cane syrup seeds. A fantastic set of flavors!
Our fried ribs start with the same super-popular pork ribs that the
English Summer Toast
Roadhouse sells so many hundreds of a week—baby back ribs from
Sliced fresh cucumber with the Creamery’s Cream Cheese on toasted
hogs raised by Michigan’s own Niman Ranch, liberally spiced and
then set on the pit over oak smoke for about three hours. From
Sicilian Semolina bread, salt and black pepper, and a drizzle of extra
virgin olive oil.
there they head back to the kitchen where they braise for another
three hours, and then they’re left to steam for another three hours
Sweet Wheat
still. When you order a rack, the slabs go onto the grill over more
Margaret’s sweet wheat bread spread with almond butter and Italian
oak wood smoke, and are then topped with some of our Red Rage
raspberry jam.
barbecue sauce. The fried ribs take a bit of a side road—they get
cut into individual ribs, dipped in buttermilk and seasoned flour,
Miche’lle My Belle
and then dropped in hot oil in the deep fryer ‘til golden brown. We
Country Miche topped with the Creamery’s Cream Cheese, extra
drain them quickly and then drizzle over Charles Poirier’s power-
virgin olive oil, and a generous dusting of freshly ground 5-Star Black
fully good, artisan cane syrup. I think they make a great meal, too,
Pepper Blend.
paired with some mashed potatoes and collard greens. If you like
barbecue, good pork, a touch of sweet and a bit of spice, you’re in
Caviar of the South
for a treat!
Pimento cheese atop toasted Roadhouse bread!
Limeade Swordfish Lauren’s Sweet Heat
Great New Menu Special on the Westside of Town Roadhouse bread, topped with Creamery goat cheese, Épices de Cru
Last year, as part of our never-ending effort to improve in all areas, we Korean pepper, and a drizzle of Coffee Blossom honey.
started making fresh limeade at the Roadhouse. I love it! An historical
homage to Drake’s, the wonderful 20th century Ann Arbor institution, English Summer
whose limeade was a townie classic. And of course, now that we have Sesame Semolina bread, topped with Creamery cream cheese and
it, the crew have started to riff off its original excellence. We’ve got a sliced English cucumber, sprinkled with salt and black pepper and
great tasting cocktail of limeade and dark rum. I’ve seen folks stirring drizzled with EVOO from California Olive Ranch.
up cherry limeade and pomegranate limeade! And in the kitchen we
put the limeade to work and came up with one of the tastiest things I’ve
tried in a long time: Limeade swordfish. Fresh steaks of New England
swordfish, marinated in equally fresh Roadhouse limeade. Cooked on
the grill over oak, then topped with fresh avocado salad and served
with a side of Jefferson Red Rice (an amazing heirloom variety from
the colonial era), and fresh local corn. A grilled lime wedge finishes the
dish. Squeeze it on top, grind on a good bit of Tellicherry black pepper,
and have at it. The marinade gives the fish a lovely bit of citrus tang, a
tiny touch of sweetness, and a delicate finish. If I were coming in for
dinner, I’d order this one in a heartbeat!
Little Napoleon in Chestnut Leaves
Small size with big flavor
Wrapped in Michigan chestnut leaves, the Little Napolean looks beautiful and tastes even better. It’s one
of (the many) unique things that the Creamery crew does so well. All the milk comes from two farms in the
A Roadhouse seasonal cocktail made with butter-washed bourbon
town of Onondaga—Rusty Plummer’s Hickory Knoll Farms and Mike Metzger’s New Era. We began working
directly with them in October of 2011, and over the years their herd has developed into a fairly even mix
of Alpine, Saanen, and Nubian goats. They deliver their raw goat’s milk to us in a small truck, preserving
the delicate texture of the milk for a resulting curd that is hands-down the best and richest we’ve ever
worked with. These small discs of lightly-aged goat cheese have become one of my favorites over the
last few years. Named for the small town of Napoleon, Michigan, but modeled after a French Pelardon, a
classic goat cheese of the Cevannes in southern France. It’s got a delicious, notable, but not at all strong
goat flavor. Fabulous as is with a handful of nuts and a good bit of baguette.

Hot Raclette at the Cream Top Shop

A great Swiss mountain lunch on the Southside of town
This is seriously, for me, one of the most exciting new offerings in the ZCoB—fresh, hot Raclette, melted
to order at the Cream Top Shop. We serve it with the traditional accompaniments: hot boiled potatoes (in
this case, local fingerlings), cornichons, pickled peppers, and pickled onions. To make the Raclette, we’re
using one of our favorites—the four month aged Reading cheese from Spring Brook farm in Vermont. A
semi-firm cheese that’s modeled after a Swiss raclette, everything about the Reading is really great. Spring
Brook is all about sustainable farming and making traditional local agriculture financially as well as eco-
logically sustainable. Creamy, nutty, a really nice nose, great for melting onto potatoes or into omelets,
or just to eat on cheese boards. You can, of course, buy the cheese to take home, too—just to eat it as is,
to make grilled cheese sandwiches, mac and cheese, or most anything else you like. We’re serving the
Raclette from 11-3 everyday, so come on down to the Cream Top Shop for lunch or a mid-afternoon snack!

Cardamom Gelato
Straying from the mainstream into marvelous
Warm, wonderful flavors, this latest offering from the Creamery couldn’t come at a better time. Indian green
cardamom lends its complex, enticingly aromatic, ethereal flavor to this great artisan gelato. I think it’s
wonderful just as it is, but you can also turn it into an ice cream sundae (top with a bit of Charles Poirier’s
artisan cane syrup) or make a killer milkshake with it! If you’re ready to move past the mainstream of vanilla
and chocolate and try something special, make your way to the Cream Top Shop for a scoop or two (or a pint
to take home!). We can also ship our gelato anywhere in the US!
Ari Weinzweig
Zingerman’s Co-Founding Partner

Roadhouse beverage specialist Kim Green created this cocktail for those of us who usually need a stiff
drink when attempting to bake for the holidays. With the combination of butter, organic apple juice,
and a dash of cinnamon, you can just skip the baking and go straight to the drinking, but still get all
the warm seasonal flavors! The Proof is in the Pie tastes like Grandma’s apple pie, just with that little
something extra. Some call it love, we call it butter-washed bourbon. Enjoy making it at home, or look
for it as a featured drink on our menu at the Roadhouse!

Ingredients
2oz butter-washed Jim Beam Bourbon

iT’S EAsy! .75oz Knudsen organic apple juice

.5oz fresh lemon juice

(You don’t have to park or .5oz honey syrup

get out of your car!) 1 dash cinnamon

Directions
To make the butter-washed bourbon, brown one cup of butter in a saucepan. Add it to a 750mL bottle
of bourbon and shake until incorporated. A wide mouth jar works well for this. Let the mixture stand
at room temperature for about 4-5 hours, then chill in the refrigerator overnight. The next day, skim
the fat off the surface of the bourbon. You can also filter the bourbon through cheesecloth or a coffee
filter. Store the remaining liquid in the refrigerator.

#1 OrdeR To make the honey syrup, stir together equal parts hot tap water with honey, like a simple syrup.
Call 48 hours ahead To make the cocktail, simply shake all of the ingredients except for the cinnamon together and strain
Take the work out of your Thanksgiving holiday— or order online into a coupe glass. Add the dash of cinnamon and enjoy!
let the Roadhouse do the work for you and all you
have to do is reheat! We’ve got plenty of package
deals, fixings and desserts to choose from. Best of
all, our Thanksgiving meals feature Coffee Spiced
Smoked Turkeys, named “the greatest turkey
recipe in the history of Thanksgiving” by Esquire.
#2 pick-uP
Before pit-smoking, we rub each turkey with our Drive up to the Roadshow CELEBRATE OLD WORLD TRADITION
exclusive Coffee Spice Rub, an earthy, intense
mix of Roadhouse Joe coffee, urfa pepper,
WITH NEW OLIVE OIL
Chanukah is a festival of harvested light, and it also commemorates the
ground clove, and Tellicherry black pepper from
Épices de Cru. The turkeys are moist, smoky, #3 re-hEat harvest of olives. Ari Weinzweig reminds us that given the time of year,
“the core of the Chanukah story—the miracle of the holy oil that burned
& sErve!
deliciously tender and full-flavored.
for eight days—is pretty surely about new harvest olive oil.”
Available for pick up: Tuesday, November 20th, We provide instructions! Olio nuovo is the new oil made from Italian olives harvested right
Wednesday, November 21th, and Friday, November 23rd
before the holidays, and it will grace the dishes we will feature
for this beloved holiday. Look for a memorable menu designed
View the full menu at zingermansroadhouse.com by Chef Bob Bennett that will make your celebration truly special.

CalL 734-663-3663 to place your order! Available Sunday, December 2nd through Monday, December 10th.
Order online and prepay at zcob.me/rhthanksgiving More information can be found at zingermansroadhouse.com

ISSUE # 269 NOV-DEC 2018 3


NOVEMBER
AND
DECEMBER
AT
T hese cozy winter months are a
great time to hunker down and
take the time to do some good
old-fashioned reflection and intro-
spection about your business...
Perhaps over your favorite cup
of warm, buttery coffee from the
Zingerman's Coffee Company
while munching on a piece of salty-
sweet Cranberry Pecan bread from
the Bakehouse? Just an idea!
Here are 3 ways we can help you
finish off this year strong and set
you up for a successful 2019!
4 ISSUE # 269 NOV-DEC 2018
01 Have 2 days to invest?
Attend a 2-day seminar at ZingTrain, complete with breakfast, lunch, plenty of snacks, chair
massages, and a room full of like-minded peers to learn from and with.
A new year, a new approach to leadership in your business? Or perhaps a fresh vision for
your personal and professional hopes and dreams in the year ahead? We've got your back
with our last two seminars of 2018:
11/12 Leading with Zing!
— All about Zingerman's approach to Servant Leadership and how serving the front lines can
11/13 serve your bottom lines. Learn more:zcob.me/lwz
12/03 Creating a Vision of Greatness
— Make time to figure out where you really want to go. We share why we're so big on visioning
12/04 at Zingerman's, our recipe for it and the tools and tricks (and time!) to write your own.
Learn more:zcob.me/cvg
02 Just have time for breakfast?
Have breakfast with us and learn from three especially inspiring folks who will be presenting
on important topics in business today in our 11th Speaker Series.
11/14 It's Time to Talk About Mental Health at Work
Erin Barbossa, Former Oprah Show Producer turned Clinical Therapist (LMSW)
Discover why mental health matters at work, the costs of stress, new (and educated!) ways
to talk about it in the office, and get the tools you'll need to become an advocate for mental
health in your workplace. Leave with more confidence to speak about mental health in man-
ner that is useful, respectful, and supportive.
11/28 Building a Better Video: an Entrepreneur's Guide For How to Tell The Best
Stories For Your Brand
Josh Buoy, Executive Producer and Co-Founder at Snowday
Josh will draw on nearly a decade of professional production experience to share best prac-
tices for creating digital video today. Through examples and first-hand insights, he’ll walk
through each step of the production process with the hope that you'll leave feeling more
confident telling the story of your brand.
12/12 DoNothing: The Most Rewarding Leadership Challenge You Will Ever Take
Rob Dube, President of ImageOne, Author and Speaker
What if, as a business leader, you were told that to do it all and do it well, just do nothing?
Rob Dube challenges you to do just that (nothing, that is) and will share his leadership story
and lessons learned from more than 13 years of daily meditation practice, as well as biannual
silent meditation retreats. Do nothing and become the strongest, most efficient, and most
mindful leader you can be!
Tickets and more information available at:zxob.me/speakerseries
03 Want tools to take away (or give)?
Give the gift of truly awesome training to yourself and your friends-in-business this holiday
season–the Bottom-Line Training Trainer's Toolkit.
Packed with video, interactive self-quizzes, to-do lists, and downloadable templates ready
for adaptation in your business, this could very well be the gift that keeps on giving.
Our longtime friend Mike Ganino, Culture and Engagement Expert, speaker and author of
Company Culture for Dummies, has raved:
There is not a resource like this out there and people need it! I
wrote a chapter on training [in my book] and I've been asked by
a few people "what should I read next?" -- NOW I will finally have
an answer with this!
Get the first chapter and start getting tools for free at zcob.me/sampleblt
We’d love to see you soon! Give us a call at (734) 930-1919, shoot us
an email at zingtrain@zingermans.com or visit us at our office in the
Zingerman’s Southside Shops at 3728 Plaza Drive, Suite 5, anytime!
Emily Sandelands
ZingTrain Community Builder
 November & December
Holiday Blend
When we developed this year's Holiday Blend, we started
with our favorite estate coffees from Costa Rica and Brazil.
For complexity and balance, we added a bit of coopera-
tive-grown coffee from Colombia. The resulting blend is rich,
layered, and smooth, with hints of cocoa. Perfect for drinking
day or night, at breakfast or with dessert, indoors, outdoors,
with family and friends, or just by itself, as you sit fireside
wrapped in a blanket. You and your coffee, comfort and joy.

november
Pomander Mocha
French Toasty Our classic mocha, made with natural Calder Dairy milk, our
signature espresso blend, and premium quality dark Belgian
chocolate chips melted in and a splash of pure orange oil to
give it an aromatic but subtle citrus twist.

Memories earliest memory is of French Toast. Given that it’s I find the origins of this toast and its name to be far less interest-

My my first, and a happy one, it’s one that I’ve polished,

studied, and restored, time and time again. I distinctly
remember waking up to the sound of my mom’s quick steps on the
ing than the fact that my seemingly quaint and insular childhood
memory is likely shared worldwide. “French Toast” has countless
names and variations globally.
sidewalk, leaving at dawn for her waitressing job at a now non-exis-
tent diner in Leslie, Michigan.

I believe that I smiled before I even opened my eyes. I sat up, jumped
out of bed, and excitedly toddled my three-year-old self into the kitchen
where my grandmother was exactly where I counted on her to be: over
the stovetop, with the sizzle of French Toast warmly enveloping me.
French Toast is one of those foods that I learned how to make with
Wonderbread as a child, and hadn’t revisited. With the recent pass-
ing of my grandmother and the holiday season stirring up family
memories, I decided to bring this dish into adulthood. As I was doing
my Googling of recipes, it surprised me to discover that this nostal-
gic, simple food has quite the footprint.
Eggy bread. Bombay toast. Gypsy toast. december
Poor Knights of Windsor. Eggnog Cortado
A joyful aroma and notes of holiday cheer. Even eggnog Grinches
In Hong Kong, French toast is absolutely soaked in butter, even after have been charmed by our Eggnog Cortado. Our espresso mel-
being fried in it, and is drizzled with condensed milk or syrup. In lows and pairs wonderfully with the Calder Dairy eggnog.
Canada, it’s fried in butter after being soaked in a sweetened cinnamon
custard, and of course, topped with maple syrup. In Morocco, they
slice flatbread into long pieces, dusting it with powdered sugar, and
dip it into syrup. Regardless of where in the world you find it, it seems
as though French Toast is typically a happy, buttery, childhood treat.

In France, the dish is called “pain perdu," meaning “lost bread”. This
refers to the fact that it’s made from stale bread that would otherwise
be thrown away. Despite its name, this dish didn’t originate in France.
The earliest variation of French Toast can be traced back to the
Roman Empire. It’s first mention comes from a fourth-century Roman
cookbook. Referred to as “Aliter Dulcia” (“another sweet dish”),
Romans would soak bread in milk and then fry it in butter.
So, what of the name “French Toast?” Legend has it that an inn-
keeper in Albany, New York named Joseph French created his own
spin on it in the year 1724, and called it the 'French Toast', instead
of French's toast, after his own last name. Perhaps more likely is
that this dish was popularized in America by French immigrants,
and earned its name that way.
If you’d like to join me in giving this dish an adult makeover, be sure
to stop into the Zingerman’s Bakehouse to pick up a loaf of Challah.
Enjoy it fresh with some butter first (my personal favorite is the
Kerrygold butter, sold at the Deli!), but slice up the rest and let it sit
overnight (this keeps the bread from absorbing too much egg and
getting soggy!). This makes for the best French Toast bread.
Another great twist is to add a quarter cup of fresh OJ as well as a tea-
spoon of orange zest – this addition to the classic American recipe
helps to cut through the richness.
Michelle Abbey
Zingerman's Coffee Company
Marketing Manager

A New Owner and New Tours!

Zingerman’s is excited to announce that Kristie Brablec is the new Managing Partner of Paris, Normandy, and London, UK Israel
Zingerman’s Food Tours. Kristie has worked with our organization for almost 20 years— Champagne, France June 3–11, 2019 September 14–20, 2019
she started at Mail Order way back in the 90s and, since then, she’s been a supervisor, October 19–27, 2018 Discover just how rich, varied, and From ancient terraced plots to the
manager, Service Steward, and now…business owner! Together we’ll taste through the gas- delicious the London food scene has most modern practices of agri-
tronomic history of Paris and learn become, as we explore this flavor culture in the desert, world-class
“If you would have told me 15 years ago that I'd be in this position, I would have where new trends are heading today. melting pot and its surrounding coun- chefs and local experts will guide
laughed, but the path has been clear, and I couldn't be more humbled and excited to We’ll take a day trip to explore the tryside. Join us for a walk through the us through an eye-opening and
be a part of this incredible company with incredible people,” says Kristie. famous cheeses, oysters, Calvados, backdrop of British nobility, industrial delicious experience of the diver-
and cider of Normandy, and we’ll triumph and the influence of foreign sity of food and life.
Kristie hopes to build an even stronger connection between guests and the food pro- end with a few days luxuriating in trade on the city's culinary history.
ducers Zingerman’s works with. And what better way to do this than actually traveling the world famous Champagne region,
to the source! Under her leadership, Kristie’s vision is to grow the roster of destinations sampling its tremendous wines. Our one-of-a-kind tours bring you the best local guides,
that Zingerman’s Food Tours visits. And that’s already happening! Our 2018-2019 sched- cuisine, and cultural experiences. View itineraries &
ule includes new, curated trips to Paris, London, Montreal and Israel: book now at zingermansfoodtours.com

ISSUE # 269 NOV-DEC 2018 5

 LEBKUCHEN
THE FEED
THE SECRET LIFE OF AMAZING FOOD AT ZINGERMAN’S
The
Germans know their Christmas cookies. Depending on where you hail from, you might
celebrate with spicy little pfeffernüsse or anise-scented springerles. But the real show-
stoppers are thick and chewy lebkuchen.
LEBKUCHEN ARE THE CHRISTMAS COOKIE OF NUREMBERG, GERMANY.
They date back to at least the 1300s, when the monks in Nuremberg first started baking them. They’re
huge—about four inches in diameter and nearly an inch tall. The best ones are made with honey, spices
like cinnamon and nutmeg, a bit of candied citrus, plenty of ground almonds and hazelnuts, and just a
smidge of flour.
It’s not an accident that Nuremberg is the home of lebkuchen. In the middle ages, as merchants traveled
inland from Venice and Genoa, Nuremberg was one of the central hubs of the continental spice trade.
That gave the bakers of Nuremberg better access to exotic flavors like cinnamon, nutmeg, cardamom,
ginger, anise, coriander, clove, and black pepper—all of which show up in lebkuchen. Nuremberg was also
surrounded by a dense forest that was so famous for its honey bees that it was known as “The German
Empire’s bee garden.” At the time, cane sugar had to be imported from India, making it incredibly expen-
sive and making the local honey the preferred sweetener of the day.
Even with access to the ingredients, lebkuchen were a luxury. Spices and citrus were rarities, making them
incredibly expensive. They would have been saved for special occasions, like Christmas… or like when an
emperor wanted to show off. Story has it that in 1487 Emperor Friedrich III visited Nuremberg and marked
the occasion by giving out lebkuchen bearing his portrait to nearly 4,000 children.
SANDY LEE BAKES TRADITIONAL LEBKUCHEN IN NEW YORK CITY.
She first tasted lebkuchen at a Christmas market while she was living in Berlin. In her own words, she
“became obsessed” with them, and started baking up a storm to recreate them in her own kitchen. After
more than a year of testing and tweaking, she finally settled on a recipe. In 2011, after moving to New
York, she launched her lebkuchen business baking thousands of cookies each year around Christmas only.
The Feed is a deeper look into the foods we sell at Zingerman’s. Each issue focuses on one product.
Find more stories online at thefeed.zingermans.com
6 ISSUE # 269 NOV-DEC 2018
Sandy uses all of the traditional ingredients to make her lebkuchen: plenty of nuts, honey, candied citron
and orange peel, warm spices. Each cookie has an edible oblaten wafer (essentially an oversized commu-
nion wafer) on the bottom—a medieval monk innovation to keep the sticky dough from adhering to the
cookie sheets. But Sandy also takes her recipe a step further: she follows the traditions laid out in 1808 by
the Nuremberg lebkuchen bakers’ guild for “Elisen Lebkuchen,” the highest quality lebkuchen. The rules
stipulate that the best lebkuchen must be made with at least 25% almonds and/or hazelnuts and/or wal-
nuts. Sandy’s lebkuchen are made with around 40% almonds and hazelnuts, all ground into a fine powder
to give the cookies a smooth but crumbly texture. The rules also say that the best lebkuchen can contain
no more than 10% wheat flour. Sandy’s cookies fit the bill.
LEBKUCHEN MAKE A GREAT GIFT FOR ANYONE WHO LOVES COOKIES AS
MUCH AS SANTA DOES.
In Nuremberg it’s traditional for lebkuchen to be packaged in decorative tins. New this year, our leb-
kuchen come in tins designed by Zingerman’s in-house artist extraordinaire, Ryan Stiner. They show
a whimsical, woodsy, wintry scene laid out in front of Zingerman’s Delicatessen. They’re a gorgeous
present—no extra gift wrapping required. Each tin contains five enormous cookies: three coated with a
powdered sugar glaze, and two covered in a shell of rich dark chocolate.
When you take a bite, first you taste the warm spices: the cinnamon and clove and nutmeg. Then there’s a
bright note from the candied citrus, and a toasty, rich nuttiness. They’re dense and chewy, so it’s great to
have something to sip with them: a cool glass of milk, a hot mug of tea, or a snifter of brandy. Or you could
eat them the way the medieval monks did: with beer.
Val Neff-Rasmussen
Marketing Specialist
Zingerman's Mail Order
HOLIDAY GIFTS from zingermans.com

Made in Michigan gifts

Bring holiday cheer to the misplaced Michigander in your life. Choose a bountiful wicker
basket stuffed to the brim with Michigan-made foods like Koeze’s Cream Nut Peanut Butter
from Grand Rapids and American Spoon’s Cherry Berry Preserves from Petoskey (plus plenty
of Zingerman’s-made goodies). Or, opt for the Michigan Foods of the Month Club—for 3 or 6
months, we’ll keep the mitten-made foods coming and the homesickness at bay.

Customize, anything at
Zingerman s Mail Order
When I started this business I really didn’t have a sense of what would make a good gift. I made a
flyer with a few gift collections but no one really bought any of them. The whole enterprise would
have been a total flop unless I was lucky enough to have the kinds of customers I did. Customers
who said a gift collection was almost good enough, they just wanted to know if they could change
it a bit. Hey Mo, not that cheese, try this one instead. Hey Mo, not so many brownies, let’s do some
cookies instead. The result was nearly every gift I made was custom.

Fast forward twenty-five years and my utter failure to make compelling gifts has ended up as
a force of good. I might be a crappy gift designer, but I take some solace in the result
that because of that we basically set our business up to treat every gift box and basket
as custom. If you ask us to change something it’s usually no problem. We’ll make it.
Sometimes size or perishability gets in the way, but most of the time we can work
something out. It’s not too different from getting a custom sandwich at Zingerman’s
Delicatessen. If you see an ingredient in the Deli and want it on a sandwich, we’ll figure
out how to get it there for you. Same goes with gift boxes.

We’ve always been able to customize any box over the phone. But this year, there are
more ways than ever that you can build your own, totally custom gift box online. Build your
own box of breads, pastries, cured meats and cheeses, gelato, coffee cakes, mini pies, and more.
We’ll assemble exactly what you choose in our fun, colorful cartoon gift box or a classy wooden
crate with Zingerman’s emblazoned across the lid. Mo Frechette
Founder,
Zingerman’s Mail Order

See the full list of customizable options at

zingermans.com
ZINGERMAN'S MAIL Paid training, paid breaks, free
lunches, discounted shopping,
ORDER IS HIRING! great co-workers, and a job
so fun you'll hardly call it 'work.'

Shifts start now and run through

the end of December.

zingermansjobs.com

ISSUE # 269 NOV-DEC 2018 7

 MonthLy featurEs
BAKED MANCHESTER
with Spiced Pecans + Fig Jam

INGREDIENTS:
1 Manchester Cheese round
NOVEMBER from Zingerman’s Creamery

DetroiT St. BRick 1 ½ cup Fig Jam

November's cheese of the month is the Detroit St. Brick. For
those that may not know, our Detroit St. Brick is named for
1 ½ cup Zingerman’s Deli Spiced Pecans
the renowned brick street that is in front of Zingerman’s
Delicatessen in downtown Ann Arbor. This mouthwatering
savory and spicy goat cheese is blanketed by a soft penicilli- 1 Package Zingerman’s
um mold and aged for two to five weeks. This fine Creamery Bakehouse Pecan Raisin Crisps
staple is the perfect cheese to pair with any special holiday
cheese plate, and it goes exceptionally well with flintier 1 baking sheet or 1 small oven-safe crock
white wine, such as Sancerre. Stop by the Cream Top Shop
to try a sample today!

DIRECTIONS:
Similar to that of a french-style brie, our 1. Preheat your oven to 350° F.

award-winning Manchester does exceedingly

well baked to gooey perfection. With
endless choices of toppings, you can make
a wide range of savory and sweet baked
Manchesters. This particular recipe is perfect
for the Holiday season. Featuring Zingerman’s
Spiced Pecans paired with fig jam, this recipe
is sure to warm up your cheeseboard.
DECEMBER
2. Place the Manchester on a baking sheet
or in a small oven-safe crock.
3. Carefully slice the top edges of the Manchester,
but do not remove the top completely.
4. Add approximately ½ cup of fig jam over
the Manchester.
5. Bake everything for approximately 10 minutes
or until gooey and melting out.

ManchestEr FamiLy 6. Sprinkle ½ cup of Zingerman’s Deli Spiced

manchestEr, peRE MArqueTtE, maNiSTIQUe, Pecans directly over.
wAsHtEnaW, gRANd TraveRSE
The Manchester Gentle pasteurization and a 7. Place back into the oven for 5 more minutes.
slow-culturing process allow the sumptuous flavors
HOW ARE YOU USING OUR
of the local milk we use to make the Manchester
CHEESE THIS WINTER? SHARE
8. Take out of the oven and place on a serving
shine. Featuring a luscious creamline just beneath a thin, wrinkly
YOUR IDEAS WITH US BY dish or cheeseboard.
geotrichum candidum rind, the dense and slightly earthy paste
begins as a fudge-like texture upon first release and evolves an TAGGING US ON INSTAGRAM!
ooey-gooey decadent treat once aged beyond two months. @ZINGERMANSCREAMERY 9. Serve warm with Zingerman’s Bakehouse Pecan
Raisin Crisps and enjoy!
The Manistique showcases our signature Manchester cow’s
milk cheese wrapped in cabbage leaves. Aside from the unique
visual appeal, the cabbage enhances its floral and complex notes

Winter
and helps break down the cheese to a luscious, dense texture
as it ages. The end result is a ridiculously creamy, full-flavored
cheese that will steal the spotlight on any table.

The Pere Marquette is a tribute to the classic French St.

Felicien. We start with the best cow’s milk we can source.
Conditioning this cheese inside a terracotta crock develops a
luscious texture that continues to develop over time, eventually SEPTEMBER 1—DECEMBER 31
becoming almost completely liquid and ridiculously rich. There
are plenty of things you can do with this cheese, but our favorite PAW PAW GELATO
is to put in on a table with some baguette, dust its top with a
Made with ripe Michigan pawpaws
little bit of table sugar, hit it with a brûlée torch, and then just let
nature take its course. PUMPKIN N' CREAM GELATO
Seasoned pumpkin swirled in our Cream gelato

The Grand Traverse is an homage to our great region. Michigan
dried cherries soaked in a semi-dry Michigan Riesling coat the
outside of the Manchester. The wine and cherry syrup created by
the maceration of the fruit in the wine soaks into the rind of the
cheese. This decadent treat will be the star of your holiday table.
CINNAMON CREAM CHEESE GELATO
Indonesian cinnamon folded into our Cream Cheese Gelato
PEPPERMINT BARK GELATO
Zingerman's Candy Manufactory peppermint bark in milk chocolate mint gelato

CARDAMOM GELATO
The Washtenaw Just after the rind begins to develop on this Fresh ground cardamom in our classic cream gelato
rich, dense cow’s milk cheese, we gently brush it by hand
with saison ale. This "washing" lets the cheese develop a CRANBERRY ORANGE SORBET
rich, almost beefy, quality—it's absolutely dynamite when Classic sweet and tart combination to brighten the winter days
it's a couple of weeks old. The Washtenaw is well-balanced
and a great place to start for those who think they don’t like
washed-rind cheeses (yet!).

8 ISSUE # 269 NOV-DEC 2018


What's Happenin' at
CREAM
The
TOP SHOP
GIVE THE GIFT OF EVENTS
Something that won’t expire or go to waste. Your loved
ones can attend an event at any future date. Our events
and classes provide enough memorable experiences
to satisfy everyone's taste buds. Our events are the
perfect gift for those who love to savor the pleasures of
artisanal foods! You can select events online specifically
for your loved ones, or purchase an event certificate in
the Cream Top Shop.
HOLIDAY PARTIES
Looking to host a holiday party but don’t want to do
all the work? Consider a private tasting or class just for
you and yours! Email creamery@zingermans.com and
let us put together something memorable!
HOLIDAY CHEESE PLATTER
The holiday season brings a lot of joy and jolly, but can
sometimes be stressful when planning your special
holiday events. Let the Cream Top Shop ease some of
your holiday stresses with the perfect cheese platter!
All of our platters include your choice of dried fruits,
nuts, cured meat, pickled veggies, sauce, baguette,
pretzels, or crackers. Our handmade platters are made
to impress and satisfy all of your co-workers, friends,
and families’ taste buds! Stop by or call the Cream Top
Shop to place an order today!
HOLIDAY MENU
We’ve developed a special menu for all of your
holiday festivities! Whether you’re bringing
treats to a holiday party or in charge of serv-
ing the entire family, Zingerman’s Catering is
here to help. Starting November 19th, we are
featuring some spectacular menu items, like our
Beef Tenderloin! It comes sliced and plattered,
and is served with horseradish cream sauce
and mini salted brioche rolls, served at room
temperature. We can’t wait to assist you in
having a stress-free celebration! Order online
at zcob.me/deliholidaymenu
BOGO
It’s what you wait for all year! Every January
and February when you place a catering order
for pickup or delivery, you get your next order
of equal or lesser value half off *. Order what
you’d like—bag lunches on Monday, breakfast on
Wednesday, or whatever else you have in mind,
and you’ll get half off the lesser order. This offer
is good for orders that are picked up or delivered
from January through the end of February, so call
and order as many times as you’d like!
*This offer cannot be combined with other discounts and is only
valid for orders from Zingerman’s Catering. Discount will not be
applied to equipment rentals, alcohol, or service staff. Service fees
for events will be based on non-discounted totals.
CONFECTIONS ARE
BETTER WITH BUTTER!
Butter, real butter, plays a big flavor-boosting
role in many of our confections, adding the
delicious flavor we want in our fudge (What
RACLETTE SEASON The Fudge?™ candy bar), sweet spiced peanuts
Oh the weather outside may be frightful, but our (Sweet Chili, Salt & Pepper, and Cinnamon),
raclette sure is delightful! As the Michigan weather our amazing Muscovado brown sugar caramel
starts to freeze, there's nothing better than Swiss (Zzang!® and What The Fudge?™ candy bars,
Raclette: heaps of this traditional oozing cheese over and A2 Caramel Crisp Treats), and, most prom-
boiled tri-colored fingerling potatoes and pickled inently and unexpectedly, our nut brittles; Peanut
veggies. Enjoy it right in the warmth and comfort of Brittle and Cashew Brittle.
your local Creamery! To make our Raclette, we use
a domestic, traditional Swiss-style cheese, Reading Master candy maker Charlie Frank says,
from Spring Brook Farm in Vermont.
“Fat is where the flavor’s at!”
SO VANILLA
We don't believe in We use real butter simply because the flavor just
boring vanilla. For our can’t be beat. Large mass market candymakers
take on the classic, we abandoned the use of butter long ago, but we
source the best quality just can’t imagine our confections without it.
vanilla beans from
Indonesia. The fair trade The next time you tear into a bag of our hand-
vanilla beans lend a bit made peanut or cashew brittle, take a moment
of earthiness to the sweet
to stick your nose in there and enjoy the big
simplicity of our Cream
buttery-caramel aroma. It’s intoxicating and
gelato. Pairs well with almost
really lets you know you’re about to experience
any dessert. Try it with a slice of
pie from Zingerman’s Bakehouse! something special when you grab a piece and
start munching.
Emma Boonstra
Marketing Coordinator & Service Asst.
Zingerman's Creamery Candy is a traditional holiday gift, especially nut
brittles, and you can give ours with confidence
knowing that we’re using traditional ingredients
like delicious, wonderful butter. Come on in to
the Candy Store and get a taste!
ISSUE # 269 NOV-DEC 2018 9
 newest venture our Korean restaurant in Kerrytown

AUTHENTICITY & TRADITION

FOR T H E LO V E O F B U T T E R A N D KIMCHI!

O ne of Chef Ji Hye Kim’s favorite memories in the first

year and a half of her restaurant, Miss Kim, was when
her husband Karl brought in a Korean American colleague. Karl
KO RYO CA R ROT SA L A D

We have adapted this recipe from Caroline Eden and Eleanor Ford’s wonderful book Samarkand, and we add
beets and carrot top greens to ours to use even more local ingredients, and to feature Épices de Cru spices.

couldn’t wait to introduce him to the traditional Korean recipes

¾ lbs carrots
and flavors for which Miss Kim is known. What’s one of the dishes ¼ lbs beets
diners can’t wait to tell their friends about? Soy butter rice! That’s ½ tsp kosher salt
½ tsp sesame seeds
exactly what Karl insisted his friend order. ½ tsp perilla seeds
1 tsp coriander seeds
“The man is pretty reserved,” Ji Hye remembers. “I’m convinced he’s silently critical, but being polite!
½ tsp cumin seeds
Karl’s thinking they’re having a great time, but I’m thinking, at best, the man is thinking ‘this is different.’”
3 Tbsp rice vinegar
2 tsp sugar
However, the next day her husband shared that his colleague told him, “Your wife’s food really messed me
1 garlic cloves, finely minced
up.” He said his mom used to make soy butter rice when he was growing up, and eating it the other night
1-2 habañero peppers, seeded and finely chopped
brought him back to his childhood kitchen. His mother has since passed away, and he felt that he took that
2 Tbsp canola oil
dish, and his mother’s cooking, for granted. It was only tasting it again decades later at Miss Kim that he
4 oz carrot top greens
thought about how important the dish was to him.
1. Wash, peel and julienne carrots and beets. Toss in the kosher salt and set aside for an hour.
Here’s the thing: soy butter rice isn’t a traditional Korean dish. Even though people love butter in Korea,
it was introduced there only in the 1950s when U.S. soldiers brought it over during the Korean war. The 2. Toast the sesame, perilla, coriander, and cumin seeds in a dry pan until fragrant.
dish may not be traditional in that sense. But it sure is authentic to that colleague and to so many other
3. Make the dressing by whisking the vinegar, sugar, garlic, chiles, and oil together with spices.
people’s experience and memories. It makes you think differently about authenticity and tradition, two
words so often used interchangeably. 4. Dress the carrots and beets with the dressing, let sit for another hour.

Soy butter rice is a must when ordering at Miss Kim. It’s an easy upgrade to any entree, or a nice side dish 5. Garnish with carrot top greens to serve.
for one of the restaurant’s smaller plates. Pro tip: put an egg on it!

M I S S KI M ’ S S OY BUT TE R R I C E Fun fact: The old farmer’s almanac in Korea lists 24 seasons! That may sound like a lot to Michiganders
who are used to four seasons, but Ji Hye says the seasons change subtly here, too, and
1 cup cooked short grain rice that every few weeks she finds a new ingredient to use. Ji Hye thinks of Michigan
2 Tbsp soft butter (we use unsalted Calder Dairy butter) as a region of Korea and then imagines what the food would look like—that means
1 tsp soy sauce whatever is available at the the farmers market.

1. Make sure the rice is warm (it’s okay to heat up the cold rice in the microwave, if needed).
2. Put the rice in a bowl that’s slightly bigger than for a cup of rice (kind of like what you’d use for your
breakfast cereal).
3. Add the soft butter and soy sauce. Allow the butter to melt in the warmth of the rice. Using a spoon,
work the melted butter and soy sauce well into the rice. You can add a raw egg yolk here, if you’d like,
and mix it all in.
4. Garnish with sesame seeds. Or not! Just enjoy!
Luckily for Ji Hye and us, the restaurant is in Kerrytown, home to the
twice-weekly Ann Arbor Farmers Market. During the fall and winter, we are
talking about beets, parsnip, carrots and radishes, so many winter squashes,
cauliflower, romanescos, apples, and pears... The list goes on.
Ji Hye is at every farmer’s market, picking up the best of Michigan’s
bounty. When it comes to traditional Korean cuisine, it’s not
just about a set of
ingredients used

F U N FA C T
in Korea so far
away. The resil-

Kimchi! Oh, kimchi. That iconic Korean dish. It’s often made of fermented napa cabbage or radishes, but
ience of people,
The old farmer’s almanac
tradition, and
really, there are over 200 documented types of kimchi within Korea alone. And as Koreans have moved
history (she has
in Korea lists 24 seasons!
around and settled in different places, several new varieties emerged.
over 200 Korean
cookbooks!), and the
You can find one of them on the menu at Miss Kim: koryo carrot salad. This particular variation comes
use of local and seasonal ingredients in her adopted home is
from a population of ethnic Koreans from the former Soviet Union who were exiled to Kazakhstan and
at the heart of the food we do at Miss Kim.
Uzbekistan in the 1930s. Napa cabbage or fish sauce wasn’t available in these new countries, so they used
what was available: carrots.
This story was written by Lauren Talley. She’s
an Arbor Arbor native and works in the front
“Koryo carrot salad is an example of immigrants taking their tradition with them,” Ji Hye says. “This is an
of house at Miss Kim, and as a producer at
example of immigrants making do with what they had available. They’re trying to recreate the spicy vege-
Michigan Radio. Her favorite dish to pair with
table dish that they remember with what they have in central Asia. I love that resilience. As an immigrant
soy butter rice is the fried soft tofu with chili
and a chef holding on to the Korean tradition outside of Korea, I can relate to that resilience and feel a
glaze. Yum!
connection to this dish.” Lauren Talley
Front of House, Miss Kim

10 ISSUE # 269 NOV-DEC 2018


BAKING APPLE PIES A
PLENTY FOR THE HOLIDAYS
Some Culinary History Behind a Classic American Tradition
At Zingerman's Bakehouse we value traditional bak-
ing methods. To stay connected to the roots of
where these foods came from, we often do exten-
sive research to learn all we can before making something.
We enjoy this part of the process as much as we love taste
testing recipes (almost)! Here's the history of something dear
to our hearts in America and at the Bakehouse, good old
apple pie, just in time for the holidays. It's brought to you by
one our muli-talented staff, Lee Vedder.
The holidays are now upon us here at Zingerman’s Bakehouse. ‘Tis
the season when pie baking in the pastry kitchen kicks into high
gear and our classic Rustic Michigan Apple, Pilgrim Pumpkin, Perky
Pecan, Cranberry Walnut, Jumbleberry and Chocolate Chess pies
fly out the door to grace many a Thanksgiving and Christmas table.
Indeed, holiday repasts just wouldn’t be complete without a tradi-
tionally baked pie to round out a sumptuous, celebratory meal. A
baker and historian at heart and by trade, I find the culinary heritage
of traditional American baked goods, such as our Rustic Michigan
Apple Pie, quite fascinating. So let’s delve into those historical roots
a bit; you’ll be surprised just how far back and far afield they go!
Apple pie has long been heralded as quintessentially American,
hence the well-known phrase, “As American as apple pie.” Yet, sur-
prisingly, its culinary ancestry is a melting pot of nationalities and
cultures from afar, extending back in time to antiquity. Every part of
the dish, from its ingredients to the way it’s made, originated else-
where, long before it ever graced an American table.
Apples, the pie’s raison d'être, for starters, were first cultivated in the
Middle East and Central Asia; their “roots” being traced to parts of
modern-day Turkey and Kazakhstan. From there, the ancient Romans
are thought to have introduced apples, through trade and conquest,
to Europe, where they
Apple P ie
passed on their mastery of
“apple grafting,” an integral
part of cultivating the fruit.
Apples thrived in England
Of all the several kinds and Europe and eventually
of sumptuous fare, made their way to colonial
America, beginning in the
1600s, with the first mass
There's none that wave of immigrant settlers,
can with Apple-Pye including the Puritans and
compare… the Pilgrims. Seeking to
cultivate the land of the
New World as farmers and
From Apple-Pye.
orchardists, the earliest
A Poem by the English poet,
settlers brought with them
Leonard Welsted, 1704
seeds and graftings of their
favorite European apple
trees, which they then planted and avidly cross-pollinated with their
introduction of the European honey bee. The result, by 1800, was the
proliferation of a mind-boggling 14,000 varieties of American-grown
apples. Instrumental in spreading apples across the western frontier
in the early 1800s was the American pioneer nurseryman, orchardist,
and folklore hero, John Chapman (1774-1845), better known as Johnny
Appleseed. With apple seeds and graftings in hand, he trekked west-
ward across some 100,000 square miles of Midwest wilderness and
prairie, planting apple tree orchards in large parts of Pennsylvania,
Ontario, Ohio, Indiana and Illinois.
As with apple-tree cultivation, the early makings of apple pie also
harken back to a different time and place, again Northern Europe,
beginning in the late fourteenth century. These early apple pies were
far different from what we know today. The first recorded recipe for
apple pie was written in England in 1391, which, in addition to apples,
called for figs, raisins, pears, and saffron, all encased in a thick,
dense, straight-sided crust with a sealed-on floor and lid known
What 's old is new
The first American recipes for apple pie appeared in a cook-
book authored and self-published by Amelia Simmons in 1796 in
Hartford Connecticut, bearing the full title: American Cookery,
or the art of dressing viands, fish, poultry, and vegetables, and
the best modes of making pastes, puffs, pies, tarts, puddings,
custards, and preserves, and all kinds of cakes, from the imperial
plum to plain cake: Adapted to this country, and all grades of life.
It is the first known cookbook to be written by an American and
the first to meld together Northern European cooking and baking
methods with American-sourced ingredients. Not surprisingly,
its recipes for apple pie and pie-crust pastry come pretty close to
what we traditionally bake today here at the Bakehouse:
Apple Pie
Stew and strain the apples, to every three pints, grate the peel
of a fresh lemon, add cinnamon, mace, rose-water and sugar to
your taste—and bake in paste No. 3.
A Buttered Apple Pie
Pare, quarter and core tart apples, lay in paste No. 3, cover with
the same; bake half an hour, when drawn, gently raise the top
crust, add sugar, butter, cinnamon, mace, wine or rose-water.:
Puff Pastes for Tarts
No. 3. To any quantity of flour, rub in ¾ of its weight of butter,
(12 eggs to a peck) rub in one third or half, and roll in the rest.
as a “coffin” or “cofyn” (meaning a basket or box). Made from only
hard-grain flours (rye or whole wheat) and water, early pie crusts, in
general, functioned primarily as baking dishes, storage containers,
and serving vessels for hundreds of years; they were rarely eaten,
as most folks deemed them unpalatable, so wrote the English poet
Leonard Welsted in Apple-Pye. A Poem (1704):
When first this Infant-Dish in Fashion came,
Th’ Ingredients were but Coarse, and rude the Frame;
As yet, unpolish’d in the Modern Arts,
Our Fathers Eat brown Bread instead of Tarts:
Pyes were but indigested Lumps of Dough
Till Time and just Expence improved ’em so.
For the introduction of pastry to America, and the buttery, flaky pie
crust that we know and love today, we again have Northern European
immigrants to thank. Dough became pastry with the addition of solid
fat (butter and/or lard) to finely milled wheat flour and water. By the
seventeenth century, the French and English had become especially
masterful in making pie pastry. French settlers began immigrating to
our shores in the early 1600s, seeking religious freedom and opportu-
nities to expand trade. Lucky for us, they also brought with them their
rich baking traditions, many of which have since been woven into the
fabric of American pie and pastry making. We have only to look at the
Bakehouse’s Rustic Michigan Apple Pie to see this melting- pot baking
tradition at play. The pie’s hand-folded, free-form, all-butter pastry
crust is essentially a nod to the galette, a traditional rustic pie shape
perfected by the French centuries ago.
With the arrival of the Dutch and English, who settled in New England
beginning in the early seventeenth century, the American colonies
eventually became a leg of the global spice trade. Dutch trade routes
in sugar and spices, largely through the Dutch East and West India
Companies, were responsible for the early importation of key apple-
pie ingredients. By the eighteenth century, the addition of sugar and
spices—cinnamon, nutmeg, cloves, and mace—were standard features
of American-made apple pies.
Lee Vedder
Zingerman’s Bakehouse
PUMPERNICKEL RAISIN BREAD - 11/2 & 11/3
ALMOND POUND CAKE - 11/8-11/11
POTATO DILL BREAD - 11/9 & 11/10
PEPPER BACON FARM BREAD - 11/16 & 11/17
CHERNUSHKA RYE BREAD - 11/23 & 11/24
PEPPER BACON FARM BREAD - 11/30 & 12/1
PUMPERNICKEL RAISIN BREAD - 12/7 & 12/8
BLACK OLIVE FARM BREAD - 12/28 & 12/29
CHAMPAGNE & STRAWBERRY
STUFFED CUPCAKES - 12/31 & 1/1
Holiday Specials
PIES!
Our handmade pies are a must for your holiday table. We bake
them from scratch, using the best ingredients we can find, so you
don’t have to! Available every day in November and December:
Signature Perky Pecan, Holiday Cranberry Walnut, Creamy Pilgrim
Pumpkin, Rustic Michigan Apple, Juicy Jumbleberry (raspberry,
blackberry, blueberry, cranberry), and Southern Chocolate Chess.
CRANBERRY PECAN BREAD
How do we pack such big flavor into this little loaf? We
start with our naturally leavened bread made with organic wheat
flour and add sweet-tart, dried cranberries and toasted pecan
pieces. It’s deliciously habit forming. Bread fans wait for it all year
‘round. Available every day in November and December only.
STOLLEN
This traditional German Christmas bread has an ingredi-
ent list that reads like a who’s who of better baking—organic wheat
flour, sweet butter, toasted almonds, Red Flame raisins, imported
candied orange, citron, and lemon, Michigan dried cherries, cin-
namon sugar, real vanilla, and Bacardi® white rum. Available every
day in December, with or without a reusable printed muslin gift bag.
BEIGLI
A Christmas staple in every house in Hungary. Buttery,
yeasted dough is lovingly hand-rolled around a sweet walnut
filling. You'll find its trademark swirl hiding inside the crackled
mahogany crust. Available every day in December, with or with-
out a reusable printed muslin gift bag.
BÛCHE DE NOËL
Our version of the traditional French holiday dessert—a light
vanilla cake rolled around walnut rum buttercream and covered
in chocolate buttercream. It's decorated with handmade edible
sugar mushrooms, holly, and freshly fallen sugar snow. Available
every day in December.
CalL to resERve yOur holiday Specials
Zingerman’s Bakehouse 734.761.2095
Delicatessen 734.663.DELI
Roadshow 734.663.FOOD
Holiday Gifts for Bakers!
ZINGERMAN’S BAKEHOUSE, THE COOKBOOK!
A Fine Cooking “editor’s pick for books to
give this season.” For the Zing fans in your
life, give the gift of baking Zingerman’s
Bakehouse recipes like Magic Brownies and
Sour Cream Coffee Cake at home. Zingerman’s
Bakehouse, the cookbook, is available at
most Zingerman’s locations, zingermans.com,
and wherever you buy books.
BAKE! CLASSES
Our hands-on baking classes make memorable gifts. Either
choose a class you know they'll love from our calendar at
bakewithzing.com or pick up a Zingerman’s gift card. Better
yet, sign up yourself, too, and bake up some memories together.
ISSUE # 269 NOV-DEC 2018 11
Spreading love and good cheer is what this time of year is all about. Give your friends and family something that will bring them
true delight––the Gift of Zing! Whether it’s a bottle of fine olive oil, a bar of single-origin dark chocolate, hand-sliced prosciutto,
tinned sardines, or a gift card loaded up for the most delicious shopping spree, we’ve got something for everybody on your list.
We’ll be your guide to picking the perfect gift. Let’s spread smiles this season!
top 10 FOR ChocOlATe LoVErS
Whether you are looking for impressive presents, delightful stocking stuffers, the perfect host gift or sweets to accompany
your holiday party, we have it all. Visit us at the Next Door Café to peruse our entire bounty of seasonal treasures.
1. VERUCA CHOCOLATE GROWN-UP GELT FOR CHANUKAH
Celebrate the tradition of Chanukah gelt a bit more deliciously!
Gold and silver dusted disks from Veruca Chocolates in Chicago
are formed to look like Judean coins, circa 40 B.C.E. Available in two
sophisticated flavors: dark chocolate with crunchy nibs and dark choc-
olate with crystals of sea salt. A great gift for every day of Chanukah.
2. ASKINOSIE CHOCOLATE PEPPERMINT BARK
Our favorite artisanally made “bean-to-bark” from Springfield,
Missouri has returned to the Deli—layers of single-origin dark and
white chocolates, topped with all-natural crushed peppermint from
Denver’s Hammond’s Candies. Made with complex 72% dark chocolate
from Mababu, Tanzania and cocoa butter from the Philippines (which
is pressed right in their shop!). Makes a cheerful gift or an indulgent
confection to keep all for yourself.
3. AGRIMONTANA FRUIT JELLIES
Individually wrapped fruit gems from the foothills of the Maritime
Alps. We love their brightness of flavor, the touch of resistance when
you bite into them, and their restrained sweetness.
4. MAROU FAISEURS DE CHOCOLAT
COCONUT MILK & VIETNAMESE CHOCOLATE BAR
The cacao grown in the Ben Tre province thrives in the shade of
towering coconut trees, so it was only a matter of time before
founders Vincent Mourou and Samuel Maruta developed this
well-balanced, 55% dark chocolate and coconut recipe. Initially
creamy and sweet with only a hint of fresh coconut, flavor slowly
gives way to clove, cinnamon, dried plum, and a touch of acidity.
A complex, creamy chocolate bar sure to charm even the hard-to-
please connoisseur on your list.
5. BÉQUET CONFECTIONS’ CARAMELS
From tinkering in her home kitchen to becoming an award-win-
ning confection maker, Robin Béquet from Bozeman, Montana,
makes some of the best caramels in the country. Hefty half-pound
bags of smooth, buttery, rich caramels with notes of brown sugar are
available in an assortment of flavors. They’re an all-around crowd
pleaser, delightful for host gifts and stocking stuffers, so you might
want to pick up another bag. Trust me, you will thank us later!
6. CHARLES CHOCOLATES CHOCOLATE DIPPED TOFFEE MACADAMIA NUTS
Made by Michigan native and self-taught chocolate maker Chuck
Siegel in a small chocolate shop in San Francisco. Fresh and full-fla-
vored macadamias are roasted to perfection, then coated in a crunchy
layer of butter toffee, dipped in rich milk chocolate, and finished with
a dusting of cocoa powder. A decadent nosh for your next festive party.
FOR THE ARTSY FARTSY TYPES
GIvE THe giFt Of ZING aRT!
Holiday Hand Painted Poster SALE
Save $30 on our entire archive of 1,000+
unique, hand-painted posters that once hung
in the Deli! From corned beef to tea, paint-
ed in red, blue and green, fishes to knishes,
cake to pie, don’t pass this by! Use the code
GIFTofZING (not case sensitive) for a $30 dis-
count on each hand-painted poster you buy
from November 23 – December 31, 2018.
BROWSE AND ORDER AT WWW.ZINGERMANSDELI.COM/ZINGERMANS-ART-FOR-SALE *All posters include FREE ground shipping within the continental U.S.
12 ISSUE # 269 NOV-DEC 2018
7. D. BARBERO NORTHERN ITALIAN NOUGAT
Since 1883 and for five generations, the Barbero family
have been making hazelnut torrone in the town of Asti.
Industrial makers tend to crank out batches at lightning speed. Not
Barbero. This nougat takes seven hours to make and incorporates real
egg whites. All of this makes the confection (loaded with the region’s
famous flavorful hazelnuts) crisp and gently crumbly in texture. The
special hazelnuts are roasted in house every morning, then hand
selected and folded into the nougat. Available as is or smothered in
layers of dark chocolate. Packaged in their keepsake, gift-worthy tin.
8. ZINGERMAN’S HOT COCOA TIN
Available on our menu, now available
by the tin. After a day of sledding
and building snowmen, warm up
with a frothy mug of the Next Door
Café’s most popular hot cocoa
for over 15 years. Just add your
favorite kind of milk to make our
chocolatey classic at home. Sip
while decking the halls or pair a
tin with a package of Zingerman’s
Candy Manufactory marshmallows
for a comforting and indulgent gift
for the cocoa lover in your life.
9. ZINGERMAN’S CANDY MANUFACTORY: ORIGINAL ZZANG!® BAR 6PK
There is no mystery as to why the Original Zzang!® is our candy
company’s most popular candy bar. It starts with honey nougat
made with natural peanut butter, which is rolled in silky muscova-
do brown sugar caramel. We add big Virginia peanuts and finish it
with a dip into a rich bath of 64% dark Colombian chocolate. Makes
a great stocking stuffer, addition to a gift basket, or refueling snack
while wrapping gifts.
10. BOX OF CHOCOLATES
Who doesn’t love a special box of handmade confections? The Next
Door Café’s truffle case is a treasure trove of hand-made confec-
tions from near and far, traditional to wild. We have pre-assembled
collections available and staff ready to help you craft your perfect
custom box of truffles and caramels.
The above list is only a small selection of the items on our wish list
this year. Visit us at Zingerman’s Next Door Café to check out our
extraordinary assortment of goodies. And if you’re still hunting for
that perfect something, we’d love to help! .
BRAND NEW!
Customizable Screen-Printed Poster $60
(not on sale but worth every penny!)
We’re serving up a customizable, locally screen-printed
poster of our most iconic Deli imagery. Whether you want
to commemorate a favorite sandwich, tell someone how
much you love them, or let your imagination run wild, let us
know what you want the pickle blimp to broadcast across
the Deli skies. We’ll hand paint your message in our classic
Zingerman’s font (fun fact: it’s called muno bold!) with black
acrylic paint and ship it for free!*
For pretTy much
anybody
ARI’S GREATEST HITS 2018 TASTINGS
Need ideas for holiday shopping? Or just want an excuse to try delicious
foods and hear Ari's food wisdom? Come to one of four seatings for Ari's
Top Picks tastings in December (12th, 13th, 19th & 20th) and get a 20% off
coupon to use after the event. Ari will lead us through exploring and
sampling nearly 30 of the fantastic finds and highlighting his favorites–
foods he’s got in heavy rotation, B-sides, deep tracks and newly discov-
ered instant hits. It will be a night of storytelling and tastebud euphoria.
Sign up early–this one always sells out!
SPICED PECANS!
We know the holidays are coming when we start to smell the
aroma of Spiced Pecans being prepared in the Deli Kitchen. Just
the fragrance alone is incredibly enticing, but pop one of them
in your mouth and you’ll soon find yourself eating an entire
bag! Believe me, I’m speaking from experience. They are the
perfect host gift, all dressed up in handsome, shiny packaging.
Grab a bag or three and go nuts this holiday.
GIFT BUNDLES & BASKETS
Need a sharp looking gift tied up with a bow? From any price point,
we’ve got you covered. Looking to impress your in-laws or your
boss? Check. Want the ultimate Italian pasta package? Mangia, baby!
Or, want a gift basket but have no clue what to put in it? Give us a
price range, and we’ll put together an eye-catching, mouth-watering
masterpiece! Give us a call at 734.663.DELI or come in to start build-
ing your gift bundle today.
For thE CHeESe
EnThusiASts
Give the Gift of Parm
Have you heard about our Parm Project? Throughout the Zingerman’s
Community of Businesses we’ve embarked on a year-long project
to source Parmigiano Reggiano® from multiple dairies and share
them with you. We want to spread the word that this cheese is not
a singular thing—there are a range of flavors and characteristics in
Parmigiano Reggiano varieties, just like with fine wines and olive oil.
Stop by to get a taste!
We’ll have gift sets available for your die-hard Parm fans. Featuring
single-farm Parm from Bogataro, Roncadella and Valserena
dairies from the Parma region of Italy. Really love
Parm? Throw a Parm party and invite your friends!
Sean, Deli Retail Manager, will deliver an entire or
half wheel of Parmigiano Reggiano to your house
and lead you through a private tasting of this
truly special and uniquely Zingerman’s cheese
offering. Sean will cut the wheel right before
your eyes, sample, describe everything in
detail and leave you with a lightly used parm
tool set as well as the amazing Parmigiano of
your choosing. Each purchase comes with
a half or whole wheel of Parmigiano
Reggiano (you get to pick the producer).
Extra Aged Comté
Every year, it’s with much anticipation that we
await the arrival of vieux Comté to the Deli’s doorstep. It signals the
official beginning of the holidays for us and many of our guests as
well. There are seven cave affineurs that oversee 100,000 wheels of
comté at Marcel Petite. Four wheels are carefully selected for our
extra-aged profile.
Katie Honoway
Merchandizing Collective
Zingerman's Deli
 Available at the Deli, starting at 11am all month long!

NOVEMBER
NOVEMBER & DECEMBER
Piri Piri Chicken $14.99
Amish half-chicken marinated overnight in a sauce of pequin
pepper, garlic, olive oil, lemon juice, and sea salt, then roast-
ed 'til crispy and tender. Served with buttery Anson Mills
Carolina Gold rice and local carrots roasted in sea salt and
cumin then dressed in a lemony vinaigrette.

NOVEMBER montreal MuLliNg spIcES DECEMBER

Can one tiny tin take your holiday season to ever higher levels of sensual satisfaction? It can! If you like to mull cider, mull wine, or just
mull over the mysteries of what makes great food so much more delicious than the mundane, pick up a tin of this newly arrived Holiday
Cheesy Lasagna $15.99
It’s a love affair for your tastebuds. Layers of lasagna noo-
Mulling Spice from the folks at Épices de Cru in Montreal. The ingredient list is inspiring. And the fact that every single element of the
dles held together by a trifecta of cheeses—provolone, farm
blend is “the best in its field” makes the whole thing even more magical. Just smelling the stuff makes me want to start cooking. Cassia
cheese and Parmigiano Reggiano®, smothered with garlicky
from Indonesia, mace from Sri Lanka, ginger, black pepper from India, licorice root, Indian green cardamom, Voatisperifery wild pepper
tomato sauce seasoned with basil, rosemary, and thyme.
from Madagascar, Indian cloves and aged Mandarin orange peel come together to make the most marvelous mulling spice blend I could
Comes with your choice of side salad from our deli case.
imagine. Actually, it’s far more marvelous than I ever imagined mulling spices could be! Unlike most mulling spice on the market, this
one’s not even remotely cloying—it’s actually super compelling. I keep opening the tin and sticking my nose in, inhaling deeply, smiling
and shaking my head. Mulling it up with cider will be terrific. Wine too! But being a cook more than a drinker, I’m already scheming how
to cook rice with it, or put it into a chicken stew or grind it and rub it on pork. This is clearly a holiday classic in the making!

DECEMBER TelLiChERry PepPER #12

NOVEMBER
As you can probably tell, I love, love, love black pepper. And this one—the recently arrived 2018 harvest of Tellicherry black peppercorns
from Kerala on the southwest coast of India—is something seriously special. If you like black pepper even half as much as I do, you will
want to try it out. By putting this stuff in your home grinder you can raise the quality of every single meal you serve!
The Coop du Jour $13.99
It also makes a positive difference for the people who produce it. Whereas spices generally arrive at our door from American distribu- Fashioned out of fondness for the fantastic fusion of grilled
tors without really giving us a connection at all to the farmers who grow them or the folks who go out into the wild to gather them, now ham and cheese, this family-designed (and Food Gatherers
we have access to real people and real communities with whom we can communicate on almost every spice front. By switching over our Grillin' auction winner) reuben-esque meal packs all of the
pepper purchase, not only are we raising the quality of what we’re buying and improving the flavor of nearly all our food, but we now creamy-crunchy zip that you could hope for! Peppered ham,
have begun a direct connection with the folks in India whose diligent work has made all this possible! muenster cheese, Russian dressing and house-made coleslaw
on grilled Zingerman's Bakehouse white bread.
The sourcing work is done for our friends at Épices de Cru (and through them for us) by their friend Sudheer. Sudheer has since made it his

DECEMBER
mission to master the pepper trade; he set a new and higher bar for high integrity spice trading. To find a way to work that’s drastically different
from the way the old-time spice traders did it centuries ago. Sudheer’s approach is to raise people up and share the wealth, rather than taking it
all halfway around the world. It’s all about working with the farmers to help get them to grow ever higher quality, paying them more for it, and
in the process making the lives of everyone involved better. Since most people in the world know only “black pepper” as if it were a singular Abby-solutely Fabulous $15.99
entity, Sudheer is determined to teach people the differences between one black pepper and the next. This stuff—along with the amazing 5-Star Don't be fooled by the size of the onion roll— this sandwich has
Black Pepper Blend of which this Tellicherry is one part—is some of the best around! serious substance. Designed by one of the most vibrant, colorful
Ari Weinzweig leaders on the sandwich line, this compilation of warm roasted
Zingerman’s
Co-Founding Partner beef brisket, melty pimento cheese, and sliced red onion on a
grilled onion roll is sure to be a great part of your day!

Let the Deli do the cooking! Choose either the complete feast or any number of fixins, desserts, and
more. Our Thanksgiving dishes are made by hand with fresh, local, seasonal ingredients.

Complete Thanksgiving Feast

We’ve put together a complete feast for your guests to gobble! It
includes our butter-basted and sage-rubbed bone-in turkey,
mashed potatoes, homestyle gravy, cranberry sauce,
sage-and-celery stuffing, wild rice, maple Try a new dinner
song-and-dance!
sweet potatoes, and Bakehouse farm bread
along with fresh Michigan farm butter,
plenty of our amazing spiced pecans for
snacking, and Pilgrim Pumpkin pie from the
Ready-to-heat meals available for
Bakehouse for dessert.
pre-ORdEr YoUR pickup or FREE local delivery. See
SeE tHe FulL mEnU AT ZiNGerMansdElI.Com what's available, place your order
tHAnksGIviNg PIeS!
PIE & GELATO DEAL online now for the next three months,
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Cranberry Walnut Pie*
Rustic Apple Pie
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*Select pies are mailorder-able
*Call ahead to ensure availability.
dance moves on at
To order calL: 734.663.3400 zcob.me/delidinners

ISSUE # 269 NOV-DEC 2018 13


NOV 2ND
Beer & Cheese 6:30-8:30pm
What goes better with cheese than beer? More
cheese! With the growing number of great
breweries and craft beer, it can be hard to
know what to look for in choosing a beer
for your cheese. We’ll talk about the brewing
process, major styles of beer, and some of our
favorite cheeses to pair up with each style.
This tasting is for cheese lovers 21+.
$45/person
NOV 10TH
Holiday Wine Preview 1-3pm
Taste through the wines that we are loving for the
season! We'll showcase Thanksgiving dinner pairings
(with enough time to order a case for your big meal).
RSVP before the event and we'll enter your name in
a drawing for a free small cheese board. We'll have
samples of the featured wines and some of the chees-
es that pair with them. Get a special discount on any
bottles you order during the preview. This tasting is
for cheese lovers 21+.
$15/person
NOV 12TH
Suckling Pig Dinner 6:30-8:30pm
Thanksgiving is Chef Ji Hye’s favorite!--it’s a holi-
day for different folks to come to a table together
to celebrate the bounty of harvest. And immigrant
families have always put their own stamp on it. With
this Suckling Pig Dinner, we will have the suckling
pigs as the centerpiece, alongside platters of food
inspired both by Norman Rockwell and immigrant
Thanksgiving tables!
$40/person
NOV 16TH
Date Night 6:30-8:30pm
Join us for a date night tasting of all things your signif-
icant other LOVES! Relaxation, wine, AND, of course,
cheese! A classic take on our wine and cheese tasting
with a little less education and more quality time
together. We’ll try a variety of wines from our favorite
domestic vintners (wine makers) paired with some of
our favorite artisan cheeses. Bread and additional
accompaniments will be provided. This tasting is for
cheese lovers 21+.
$45/person
NOV 25TH
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
14 ISSUE # 269 NOV-DEC 2018
NOVEmber Goings-ON
NOV 3RD
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 addi-
tional accompaniments from our Cream
Top Shop will be provided. This tasting is
for cheese lovers 21+.
$45/person
NOV 11TH
Parm Party 11am-1pm
Join us for a casual tasting through Parmigiano
Reggiano® from a variety of dairies. We will use the
traditional tagliagrana knives to break down the
cheeses giving you an insider view of an age old tech-
nique. We will have Parmigiano Reggiano on popcorn,
taste gelato made with Parmigiano Reggiano, and
enjoy one of the greatest cheeses on earth. You will
come away knowing whey more about Parmigiano
Reggiano than ever before!
$10/person
NOV 14TH
Butcher & Brine Class:
Prep Your Thanksgiving Turkey like a Pro
In this intimate class, join Chef Kieron Hales as he
walks you through how to perfectly butcher and brine
your turkey. Learn how to lock in flavor and moisture
for the most succulent turkey your friends and family
have ever tasted. Bring your own turkey and knives.
Appetizers and wine are included. Limited to just 10
people, so be sure to book your spot early.
$75
NOV 17TH
Wine & Cheese 3-5pm
Do you know which wine to pair with that triple
cream brie? We do! Join us for an evening of tast-
ing and exploration. We’ll try a spectrum of wines
from our favorite vintners paired with artisan chees-
es. Bread and additional accompaniments from our
Cream Top Shop will be provided. This tasting is for
cheese lovers 21+
$45/person
NOV 25TH
Parm Party 3-5pm
Join us for a casual tasting through Parmigiano
Reggiano® from a variety of dairies. We will use the
traditional tagliagrana knives to break down the
cheeses giving you an insider view of an age old tech-
nique. We will have Parmigiano Reggiano on popcorn,
taste gelato made with Parmigiano Reggiano, and
enjoy one of the greatest cheeses on earth. You will
come away knowing whey more about Parmigiano
Reggiano than ever before!
$10/person
Book your holiday party at Miss Kim
Your people. Your imagination. Our Chef. Our restaurant! Connect with Chef Ji Hye Kim to design the
Korean menu of your dreams- even host your very own suckling pig feast. This is your moment!
Save your spot by calling 734.275.0099 or email misskim@zingermans.com
NOV 4TH
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 12+ are welcome.
$75/person
NOV 11TH
Gelato 101 3-5 pm
Baby, it’s cold outside and so is our gelato! Join
us for a special tasting that will tingle your sweet
tooth as we introduce you to our fun flavors of
gelato and sorbet produced here at Zingerman’s
Creamery. We’ll talk about why we choose the
ingredients that we use, techniques used to create
these delicious frozen confections, and taste our
way through what makes great gelato!
$30/person
NOV 16TH
Just for Younger Kids:
Storytime Tasting 10:30-11:30am
It's never too soon to start honing your expert palate!
We'll be reading More Pies! by Robert Munch and
then tasting chicken pot pie, pumpkin pie, and choc-
olate chess pie. The best part for us is that we'll be
teaching your kids to taste the food like an expert—
using the 5 steps to tasting great food. We think kids
ages 2-5 would most enjoy this event.
Upstairs Next Door $15/kid
NOV 19TH
Seoul via Roma 6:30-8:30pm
When Chef Ji Hye was at the Rome Sustainable Food
Project in Italy, she realized that Roman home cook-
ing was surprisingly similar to Korean home cooking.
The desire to play and build on this realization has
stuck with her since! We will feast on dishes inspired
by Korean and Roman housewives made with the best
Parmigiano Reggiano®, have wonderful conversa-
tions about food, people and tradition.
$75/person
NOV 30TH
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 mak-
ing cheese boards and pairings. Bread and additional
accompaniments will be provided.
$40/person
NOV 9TH
Cheese Style Series:
Going Goaty 6:30-8:30pm
Go beyond fresh chevre and dive into the delicious
world of goat's milk! We'll taste some of our favorite
goat's milk cheeses, and explore the diversity of the
textures and flavors that can be produced—from
fresh and spreadable to cheddars and blues. Bread
and additional accompaniments from our Cream Top
Shop will be provided.
$40/person
NOV 12TH
Special Event #231: A Taste of Cuba with
Cynthia Carris Alonso 6:30pm
Cynthia Carris Alonso is a leading photographer
of Cuba, who has brilliantly captured the vibran-
cy of Cuban cuisine for her masterful cookbook!
Cynthia’s bright, colorful photos will come to life
at the Roadhouse on November 12th, as she shares
stories from her journey through the streets of Cuba.
$75/person
NOV 16TH
Just for Kids:
Explore the World of Pie 5:30-6:30pm
Be the star at your Thanksgiving celebration by show-
ing off your knowledge about PIES! We’ve got all our
favorites—including pumpkin, apple, and pecan—to
name a few! We'll teach you to taste like an expert,
introduce you to our favorite holiday pies, and tell
you how our friends at Zingerman’s Bakehouse make
them. Oh yeah, we’ll taste some pie!
Upstairs Next Door $15/kid
NOV 20TH
Building The Perfect Cheese Plate
6:30-8:30pm
This hands-on event will give you the confidence to
create a cheese plate for any occasion! We’ll have a
selection of cheeses and accompaniments from our
Cream Top Shop available to taste and use to build
your own unique cheese plate. You’ll leave with our
tips and tricks for creating a cheese centerpiece,
and take home a cheese platter for up to 10 people
to enjoy.
$125/person
10 SESSIONS
THIS MONTH
Baking Pies A Plenty
We’ll deliver the techniques to make a pie crust
the Zingerman's way—creating one with butter
and another using lard and butter (no shortening
allowed!). We'll teach you to make the dough by hand
and roll it out and show you what par-baking a crust
is and how to crimp the edges to make your pies look
beautiful. You'll make a double-crust apple pie and a
Bakehouse signature pecan pie.
$125/person
 DecEmber HapPenin's
DEC 1ST DEC 2ND DEC 5TH DEC 7TH
Beer & Cheese 3-5pm Gelato 101 3-5 pm Holiday Wreath Workshop with Jen Cider & Cheese 6:30-8:30pm
For more information, see November 11th.
For more information, see November 2nd. House Design 5:30pm & 7:30pm In this delicious tasting, we will pair up a range

$45/person $30/person Jen House Design is hosting a wreath making work- of Michigan-made ciders from dry to sweet with
cheeses selected from our shop. You will leave
shop at Cornman Farms. Enjoy light bites and wine

Making Bûche de Noël 1:15-5:15pm DEC 2ND & DEC 9TH

The Bûche de Noël makes any holiday table instantly festive. We'll break down the Bakehouse
from the Farm while you and your friends create cus-
tom holiday wreaths under the guidance of Jen House
armed with notes on the cheeses, ciders, and how
we choose the pairings, ready to wow your guests.
Bread and accompaniments from the Cream Top
and her incredible team. It’s the perfect holiday night
version and make all its components: vanilla chiffon cake, walnut rum butter cream, and Shop will be provided in addition to the ciders and
out! Class space is limited so please reserve your seat
cheese. This tasting is for cheese lovers 21+.
$125/ chocolate butter cream. Then you'll assemble and decorate your log with fondant mush-
rooms and holly we provide. Wow your family and friends after class with your creation and
early. Ticket price includes your custom wreath plus
light bites and beer/wine.
person for years to come. $95/person $45/person
DEC 8TH DEC 9TH DEC 11TH
Wine & Cheese 3-5pm
Holiday Lighting Ceremony Special Event #232: Authentic Italian with John Coletta 7pm
For more information, see November 3rd.
Featuring holiday carols by University of Michigan's A celebration of Italian rice and Parmigiano Reggiano®! We're welcoming Executive Chef and co-founder of
$45/person Dicks and Janes a cappella group. Executive Chef Quartino Ristorante & Wine Bar in Chicago, John Coletta. John preserves the tradition of regional Italian cuisine
and founder Kieron Hales will be serving signature by embracing a very important philosophy: prepare Italian food, with Italian passion. This passion can be tasted

DEC 9TH
Cornman Farms' snacks, including savory pancakes
and hot chocolate. Pick up Cornman Farms' own pan-
cake and hot chocolate mix for the perfect holiday
hostess gift while you're there. The property will be
Mastering Mozzarella 2-5pm set aglow in holiday lights once the sun goes down!
For more information, see November 4th.
$75/person $10/kid $25/aDult
in his incredible menu at Quartino, a winner of the coveted Ospitalita Italiana award. John will stir up our taste
buds with an incredible menu designed from his new cookbook, Risotto and Beyond, honoring Italian rice and
Parmigiano Reggiano. We can’t wait to savor the melt-in-your-mouth dishes he will make for us, and taste the
heart and soul of one of our favorite cuisines! The recipes in John’s book honor traditional techniques, yet he
makes them approachable for anyone to master at home. Copies of the book will be available for purchase and
autograph at this one-of-a-kind event.
$75/person

DEC 12, 13, 19, 20 DEC 14TH DEC 15TH

Ari’s Greatest Hits 2018 Tastings 6:30-8:30pm Just for Kids: Explore the World of Hot Parm Party 3-5pm
Every year we dig through our notes and create a list of products that blew us away. Ari will lead us through Cocoa 5:30-6:30pm For more information, see November 11th.
exploring and sampling nearly 30 of these fantastic finds. He’ll be highlighting his favorites––foods he’s got
in heavy rotation, B-sides, deep tracks and instant hits just newly-discovered. It will be a night of storytell-
We'll be exploring the world of hot chocolate and $10/person
tasting the best mixes we have on our Next Door Café

DEC 18TH
ing and tastebud euphoria. Sign up early—this one always sells out! Attendees receive a 20% off coupon to menu and shelves. We'll learn about companies we
use after the tasting. source our cocoa from, how these mixes differ from
what you might find at the supermarket, and maybe
come up with a definitive answer to this important
question: whipped cream or marshmallow on top?
Building The Perfect Cheese Plate 3-5pm
For more information, see November 20th .

$55/person Upstairs Next Door $15/kid $125/person

DEC 21ST DEC 22ND DEC 27TH DEC 29TH
Just for Younger Kids: Building The Perfect Cheese Plate 3-5pm Cheese 101 3-5pm
Storytime Tasting 10:30-11:30am For more information, see November 20th. For more information, see November 30th.

We'll be reading Latkes and Applesauce: A Hannukah $125/person $40/person

Story and then tasting latkes, applesauce, and sour
cream. The best part for us is that we'll be teaching
your kids to taste the food like an expert, using the
5 steps to tasting great food. We think kids ages 2-5
would most enjoy this event.
Upstairs Next Door $15/kid
DEC 23RD DEC 28TH Family Mozzarella & Ricotta 2-5pm
Learn the secret to making terrific fresh mozzarella
Production Tour 11am-12pm Wine & Cheese 5-7pm and ricotta from the experts with your family! In
this fun-filled class, we'll show you the ins and outs
For more information, see December 30th . For more information, see November 3rd. of making these simple, yet delicious cheeses. We’ll
$10/person $45/person cook a batch of fresh ricotta and you'll learn how to
pull balls of fresh mozzarella, stretch string cheese,

DEC 30TH DEC 30TH DEC 30TH

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
Parm Party 11am-1pm
Join us for a casual tasting through Parmigiano
Reggiano® from a variety of dairies. We will use the
traditional tagliagrana knives to break down the
cheeses giving you an insider view of an age old tech-
nique. We will have Parmigiano Reggiano on popcorn,
taste gelato made with Parmigiano Reggiano, and
enjoy one of the greatest cheeses on earth. You will
come away knowing whey more about Parmigiano
Reggiano than ever before!
$10/person
Gelato 101 3-5 pm
Baby, it’s cold outside and so is our gelato! Join
us for a special tasting that will tingle your sweet
tooth as we introduce you to our fun flavors of
gelato and sorbet produced here at Zingerman’s
Creamery. We’ll talk about why we choose the
ingredients that we use, techniques used to create
these delicious frozen confections, and taste our
way through what makes great gelato!
$30/person
and create a sheet of mozzarella that you can fill with
anything! You'll get all of the cheese that you make in
class to take home and eat, plus the recipes that we
teach in the class! You’ll go home with all the cheese
you need to host a pizza or pasta night to show off
your creations. Classes fill up fast, sign up today! We
think kids ages 8+ would most enjoy this class. Please
include all family members’ names, ages, and any
allergy information in the comments field when you
register. Please remember you must have 1 Adult for
every 1-2 children.
$50/adult + $25/child
(up to 2 children)

Host your holiday celebration at Greyline, Ann Arbor's downtown venue for private events.
Whether it’s strolling appetizers or a five-course plated dinner, we'll help you plan the perfect party.

Call us today at 734-230-2300!

ISSUE # 269 NOV-DEC 2018 15

 est.
THANKSGIVING 1834
isSue #269 • nOvembEr-DecEmBer 2018

TO GO
COOKED IN OUR HOUSE, ENJOYED IN YOURS!

Chef Kieron Hales is excited to offer Thanksgiving Dinner from Cornman Farms. Kieron has created a delicious farm fresh
menu for you to enjoy at home. From your starters and sides to the main dish and dessert, we have it all covered.

THE MEATS THE STARCHES THE VEGGIES THE DESSERTS

The Perfectly Prepped Bird The Perfect Mashed Potatoes Meadowlark Kale Salad Salted Butterscotch Pudding

A Tempting Tenderloin Cornman Farms Crispy Stuffing Cream of Blue Hubbard Squash Soup Chocolate Mousse

Glazed Honey Carrots Pumpkin Pie

Rosemary & Thyme Windfell Apples Pecan Pie

Bacon Balsamic Brussels Sprouts

ORDER NOW: WHEN: WHERE:

zcob.me/cmf-thanksgiving Pick-up on 8540 Island Lake Rd.
or 734-619-8100 November 20th & 21st Dexter, MI 48130

BUTCHER & BRINE CLASS:

Prep Your Thanksgiving Turkey like a Pro on November 14
In this intimate class, join Chef Kieron Hales as he walks you through how to perfectly butcher and brine your turkey. Learn how to lock in
flavor and moisture for the most succulent turkey your friends and family have ever tasted. Bring your own turkey and knives. Appetizers
and wine are included. Limited to just 10 people, so be sure to book your spot early. $75/person. Book your spot at cornmanfarms.com/events

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 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
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