zingerman's newsletter january/february 2016

7/21/2019 Zingerman's Newsletter January/February 2016

http://slidepdf.com/reader/full/zingermans-newsletter-januaryfebruary-2016 1/15

ISSUE # 254 JAN-FEB 2016

1

DARK CHOCOLATEDark Scharffen Bergercocoa makes this an intensechocolate experience. VotedBest Gelato in Michigan byDetroit’s Metro Times!

GIANDUJA A rich blend of dark choco-late and hazelnut—this is anItalian classic!

TURTLEOur version of the classicmelds Scharffen Berger

cocoa with dulce de lechefrom Argentina and greatGeorgia pecans butter-roasted by us!

ROCKY RIDE Another standard madebetter with better ingredi-ents. Our version is made with Scharffen Berger cocoa, vanilla and chocolate marsh-mallows from Zingerman’sCandy Manufactory, and ourown butter-roasted Virginiapeanuts.

CHOCOLATE BALSAMICSTRAWBERRYMichigan strawberriesmacerated in a balsamicreduction and foldedthroughout ouraward-winning darkchocolate gelato

CHOCOLATE HEATInspired by the fantasticchocolate of Mexico, this isour dark chocolate gelato with ancho chiles,cinnamon, pepper, and justenough cayenne pepper tomake it interesting.

CHERRY CHOCOLATE CHIPSORBET Josh’s famous handmadechocolate chips folded in asorbet made from sweetand tart cherries fromTraverse City.

hot chocolate menufebruaRy is dEclARED

valentine's day is for

(chocolate) lovers

Online at zingermans.com starting January 15

Starting this month, we're featuring a handful of our newest,most delectable chocolate finds from around the country, across

the globe, and right next door. They range from inventive truffles

made by the coolest new chocolatier tearing up the chocolate

scene in Detroit, to gorgeous French milk chocolate "sardines"

nestled in a handsome tin, to jalepeno dusted chocolate covered

corn nuts. When the chocolates sell out, that's it, they're gone.

Check 'em out quick.

Chocolate in Chelsea

We’ve never offered a "normal" box of Valentine's chocolates’ and in spiteof appearances I'm going to say the streak is still alive, this box of pra-lines and caramels being, in my book, anything but normal. Made by handhere in Ann Arbor by Cathy Selin, a transplant from New York City. Cathydoes everything herself with painstaking detail. Her ganache alone takesfour days to create, compared to the usual four hours. Each box includesalmond pralines and burnt sugar caramels, fifteen pieces in total. Nestledin a handsome box, tied with a ribbon, it’s a classic gift for any chocolatelover. Aside from the Plaza and Ritz Carlton hotels, Zingerman’s is the onlyplace you can find Cathy’s chocolates and we don't even have turn downservice so take that, New York. Limited quantities.

UNPARALLELED QUALITY

ZINGERMAN'S COCOA$3.25/short, $4.00/tall

Our classic hot cocoa made with ourhousemade chocolate syrup featuringScharffen Berger cocoa powder andtopped with your choice of whippedcream or a marshmallow handmade byZingerman's Candy Manufactory.

CHOCOLAT MODERNE MAYAN EYES$3.75

Silky smooth potion of dark chocolate,spiced with cinnamon, nutmeg, chipotle& ancho chiles.

MINDO HOT COCOA$4.00

Rich, fruity ecuadorian cocoa made with cocoa powder pressed in Dexter,Michigan.

SPANISH DRINKING CHOCOLATE$3.50

A demitasse of super thick dark choco-late from Enric Rovira in Barcelona thatdemands to be enjoyed with a spoon!

MEXICAN HOT CHOCOLATE$3.50

Cinnamon spiced Oaxacan chocolatechopped & steamed with water. Foamy &aromatic. Contains almonds.

CHOCOLAT MODERNE – KAMA SUTRA$3.75 A sultry blend of velvety dark chocolate,coconut, cardamom, and clove.

ITALY'S INTENSE ICE CREAMZingerman’s Creamery GelatoThick, creamy, elegant, luscious. Eating gelatois an event, a special occasion that borders on

a religious experience for ice cream connois-seurs. At Zingerman’s Creamery, our gelatomakers mix fresh milk from Calder Dairy—oneof the last farmstead dairies in Michigan— with organic Demerara sugar and an arrayof other good ingredients to churn out thisItalian-style ice cream with direct, intense flavors. We fly it overnight anywhere in America.

THE NEXT LITTLE BLUE BOXBonBonBon Bon BonsIt’s hard not to gush about Detroit's coolest new choco-latiers, BonBonBon. In one short year BonBonBon hasgone from a little kitchen to three retail stores and loadsof praise from across the food and design world. Insidethe quirky yet elegantly simple packaging are four or-ange boxes holding the bon bons. Each box is labeled forit’s flavors: #19 Mac & Cheese, #14 Black Truffle, #41 Whis-key Lullabye and #94 Pa Nang. Each bon bon is a thinchocolate cup holding the different fillings of ganachethat live up to the intrigue and creativity of their names. Any choco-phile on your list will lose their bon bons if you sent them these.

CHOCOLATE GELATO MONTH

SHIP IT COAST TO COAST AT ZINGERMANS.COM

CUSTOM BOX OF CHOCOLATES!Make your valentine swoon with a loving assortment of chocolates. Our truffle caseis a treasure trove of hand-made confections. Visit us in the Next Door to peruse our

selection and craft your sweet heart's dream box of chocolates!




2

TRUE GRITSI originally got going on grits at a conference on Americanfood in Washgington D.C., oh, about twenty years or so ago.I went to a breakout session to hear John Taylor, one of themore passionate speakers and writers I know on the subjectof South Carolina and its native cuisine. (He’s actually incorpo-rated South Carolina coastal culture into his name—he goes by“Hoppin’ John”.) As always, John gave an engaging talk on thestate of authentic Southern food, including a section on grits. With a look to both personal and social history, he related thesad decline of old-style grits in the second half of the 20th cen-tury. How pretty much everyone in the South at that point hadkind of compromised their way down to using instant or quickcooking grits: “These commercial grits don't have any integ-rity,” he spat out in his South Carolina accent. “They're terri-ble.” But, he went on, as part of his fight against the erosion ofthe kind of high quality food he'd grown up with, he'd gone outand gotten a small mill to grind good grits to his specs.

When I got back to Ann Arbor from the conference, I picked

up the phone and ordered a few bags of John’s old schoolgrits. Two weeks later they arrived. Curious, I poured themout to inspect them. They were coarsely cut bits of dried whitecorn, maybe a millimeter across, with tiny dark dots at theend of most of the grains. The color surprised me since I'dalways imagined corn as the yellow color I’d grown up within Chicago. I cooked them up that night, following the recipeon the bag. Mix with water, bring to a boil, stir off and on foran hour, then serve 'em with a knob of soft butter and plentyof salt and pepper on top. If you’ve never had ‘em, imaginea bowl of wonderful, snow white cooked corn porridge, lib-erally laced with tiny brown specs of bran and germ, a smallbit of golden butter melted over top, sprinkled with sea saltand coarse ground black pepper. I think I served them on theside of some broiled fish. They were great! Despite my limitedunderstanding of Southern cooking, I was clearly hooked.

I was so psyched about discovering this great new productthat I couldn't wait to bring it to the Deli to sell and serve.So I dug up John’s phone number and dialed him up in SouthCarolina. Told him how much I’d enjoyed both his talk and hisgrits (though I don't think I had the guts to tell him it was thefirst time I'd eaten them). Went on to explain that I wanted toorder them in quantity to sell in our shop up in Michigan. Now,having made similar phone calls a few thousand times overthe years, I can tell you that most folks are excited when they

hear that. People—especially small producers like John—wantto get their products into Zingerman's. So I expected at least

a somewhat enthusiastic response. But instead of affection, Igot rejection.

“Sorry,” he said sympathetically, “but I just can’t get enough ofthe grits to wholesale 'em.”

Caught off guard, I managed to keep the conversation going.“Well,” I wondered, “where else do you think I can find gritslike these?" I figured he’d be good for at least a few names. “Idon't know,” he answered assertively. “You just have to findsome mill that grinds good corn with stone, and get them tomill 'em like these. It shouldn't be that hard.”

When I got off the phone, I was pretty confident I’d be able tofind myself some comparably good grits without a whole lot oftrouble. Today you can just walk into the Roadhouse or Deliand order a bowl of Anson Mills grits and experience some-thing exceptionally delicious simply for the asking. But backthen, good grits were really hard to find. Northerners I talkedto hardly had a clue what grits were, let alone the knowledge

to steer me to some good ones. And most every Southerner Ispoke with was sure I ought to be able to find good grits, butunfortunately not a single one of them could tell me exactly where.

The more phone calls I made, the more frustrated I got. I didgather a few leads, got some samples sent up. When each bagof grits arrived, I’d eagerly head for the kitchen and cook ‘emup. But time and again, I found myself let down on all counts.Neither the flavor nor the texture was even close to what I’dgotten from John Taylor. I started to worry that I'd imagined itall; maybe it was one of those "nothing can ever match yourfirst love" things; that maybe I'd elevated those grits to god-like status, never to be equaled by some mere mortally-milledcorn. In retrospect, having those first grits as my introductionto grit-eating was a little like winning the NBA championshipin your first year of professional sports; you start at the topand everything else kind of pales in comparison. In fact, this

exact experience is what happens to so many customers whocome in here and have the first girts of their lives. They thinkthat the amazing offerings we cook up from Anson Mills arebasically what they’ll get anywhere else when they order grits.That would be totally wrong.

WHAT ARE GRITS?Technically, grits are just dried corn that’s been ground, cookedin water (or sometimes in milk) to make a smooth,creamy por-ridge. You can get grits that are coarsely milled—the more tra-ditional form, often called “country” grits—or they may be amore finely textured, rather gentrified grind. In a loose sense you could say that grits are to corn what oatmeal is to oats. Butplease understand there’s a lot more to grits than just groundcorn. In doing my grit-search I've discovered what everySoutherner already knew; grits are an integral part of every-day Southern eating. Literally, almost every American raisedsomewhere in the South grew up, in one form or another, withgrits. And everybody who grew up with them has an opinionabout how to cook and eat them.

Although they would have been called by other names, a por-ridge somewhat akin to what we now know as grits was prob-ably a staple food in North America long before the arrivalof Europeans. Corn, the single most important crop of Native American tribes, was dried—generally still in the field—after

the late summer harvest for year-round use. In the easternpart of North America, tribes used hardwood ashes to makelye in which they basically cooked the dried corn to make what we now call “hominy.” (If you really get into this you’llfind that different tribes used different wood varieties for theash which I’m sure altered the flavor some. According to BettyFussell in The Story of Corn, the Creek and Seminole tribesused hickory ash, the Navajo preferred juniper, the Hopi liketo use what was called 'four-winged saltbush.’) The ash wasadded to boiling water the dried corn was added and thenboiled until it swelled up and the skin could be slipped off eas-ily. The corn was then drained and washed under water untilall hulls came off.

The commonly heard name “hominy,” as in “hominy grits,” is of Algonquin origin, either from rockahominy , meaning, "hulledcorn," or from tackhummin, which refers to "grinding." The word "grits," though, is actually not indigenous. More likely it’slinked to the old English grytt meaning "bran," or greot mean-ing "ground." An interesting historical aside is that becausecorn had arrived in Africa via the slave trade, many Africansbrought to North America as slaves arrived with a pre-existingtaste for corn meal in their regular diet. In fact there are those who feel strongly that the European American tradition ofcooking ground, dried corn came via enslaved Africans, notfrom Native Americans. Over the centuries many Americans

I met Glenn Roberts, the man behind Anson Mills, early on in my foray into Southern food and cooking. Like us, he’s been a huge sup-porter of Southern Foodways. Our connection came specifically through my study of grits. In my effort to find good ones, I called John T. Edge, who suggested I check out Glenn’s product. Fifteen years later he’s still one of the people who inspires me almostevery day with the quality and care of his work, the benefits of which I—and you—can taste any time we want just by drivingover to the Deli or the Roadhouse. Or, if you’re like me, you can appreciate his work in your kitchen at home too—just set asidesome time to cook up some of the seriously delicious things we buy from him. What we buy from Glenn has redefined thecategory for me. Amazing grains, with histories so long they make the Daughters of the Ameican Revolution look like recentinvaders (which, by the way, when you start American history from a Native perspective, they actually are.), these traditionalfull flavored foods, heirloom varieties of grits, rice, wheat, field peas, and now, Glenn’s most recent revelation—16th cen-tury sesame seeds that trace their roots back to West Africa.

The man himself is much harder to categorize than his products. His two decades of work starting and developing AnsonMills are more than enough to make a mark in the world. Based on what he does today I don’t think anyone would guesseven a fraction of Glenn’s varied background. He grew up in San Diego. Studied music and science in Chapel Hill. Flew jets

in the Air Force, ran restaurants, rode dressage horses, drove semi-trailers and, it seems, about a dozen and a half otherthings. He’s more high energy than almost anyone I met. I’ve learned so much from him about grits and other Southerngrains, as well as science and culture, that when I hear him talk I feel like I know only slightly more than nothing. If you want to know what kind of corn was being grown in the winters in Western Tennessee in the 18th century, or how much ricecould be pounded on an autumn afternoon on a farm 85 miles east of Charleston, he’s pretty surely the guy to go to. On topof all that, he’s exceptionally kind and extremely generous. He actively supports Southern Foodways, shares experience withpeople others would close out as competitors, works nearly non-stop to see his mission accomplished. And oh yeah, he givesaway tons of seed that he works—at great cost—to grow.

All that aside, what makes Glenn’s work so meaningful here is how incredibly good it actually tastes. Flavor makes this farmore than an academic exercise in culinary anthropology. You can’t, after all, eat good intentions or powerpoint presentations.Literally, every single one of the two dozen grains I’ve tried from Glenn’s ever longer list is terrfic. And I don’t say that lightly. If you’re interested in traditional full-flavored corn, old school rice varieties, 17th century field peas or that sort of thing—and I totallyam—any product from Anson Mills will probably make your day. It’s special stuff in every sense of the word.




3

came to know grits as "grist," a name that comes from grainhaving been milled in an old time "grist" mill. In South Carolina“hominy grist” (not “grits”) is standard usage.

WHERE DID ALL THE GOOD

GRITS GOI called John Taylor back to get to the bottom of this thing.“What happened,” he said, “was that after the war all thesebig companies like Quaker and so forth saw that there was abig market for grits because Southerners were living all overthe country and couldn’t get them anymore. So the big manu-facturers started making grits. But those commercial grits arehorrible. They’re flavorless! But what happened is that that

commercial stuff is what became ‘grits.’ A lot of people juststopped eating them because they were so bad. But, in the pro-cess, they put a lot of the little mills out of business.” Fromthere, what we’ve ended up with is mostly a mirage; sweetSouthern memories of what grits used to mean to family meals. And what we’re lacking is the stuff of which those memories were made—the farmers willing to grow the old, more flavorful varieties of corn, the small mills and the skilled millers who arecommitted to turning that corn into really good grits.

In the modern context, good grits seem to have been almostunknown to most Southerners other than a select few whohappened to live near one of the few small remaining tradi-tional mills. Hardly anyone born in the second half of the 20thcentury seems to have grown up on anything other than thefactory-made, store-bought stuff. Check out most any Southernstore and there's plenty of grits but they're almost all thebland, pasty, instant grits that come in cardboard Quaker Oatscontainers.

COOKING GRITS

A) Ratios; Thoughts on Appropriate

Levels of Liquidity Nearly every Southerner who gives a ‘grit’ seems to have atleast one strong opinion (if not two or three) on the best wayto prepare them. The first bone of contention is the ratio of water to dry grits you should use. I figured that I’d get a goodsense of the proper proportions by reading instructions on thebacks of all the bags of grits I’d collected. Unfortunately, justabout every mill offers a different ratio. A lot suggest 4 cupsliquid to 1 cup of grits. But others say 3 to 1, and others stillstart out at 5 to 1. Obviously the lower the proportion of water you put in the pot, the less liquid the grits will be when they’redone. Conversely, more water means runnier grits. Ultimatelyit’s your call. Me, I’ve settled on about 4 to 1. But remember,

good grits are a perishable agricultural products: differentmills make different grits and a given batch from a given millmay cook up quite a bit differently than the previous pot.

B) The Question of Cooking LiquidOnce you’ve reached consensus on your ratio, then you haveto figure out what you’re going to cook your grits in. Somepeople swear by milk, or even heavy cream, as a cooking liq-uid. The dairy devotees are adamant that their way makes fora smoother, richer bowl of grits. But they’re in the minority. Inmost parts of the South folks seem to start with water. Somecook mostly with water, then finish their grits with a littlemilk or cream. The prominent exception is Charleston, SouthCarolina, using milk or cream is the rule. Glenn Roberts relatesthis to the close cultural connection between South Carolinaand the Veneto in Italy where they do much of their polentacooking in milk as well. The Gullah dialect, spoken by the seaisland people off the Carolina coast refers to a dish of rice andfresh peas as “reezy peezy” which sounds an awful lot like thesimilar, traditional Venetian rice dish, risi e bisi. This is likelybecause Italian engineers were brought to South Carolinaaround 1700 to try to create the Italian canal method of irri-gating the rice fields, and the theory is that African Americancooks were much influenced by contact with them since theItalians spent most of their time out in the fields, not in themanor houses.

Personally I prefer water because I think it better shows off the flavor of the corn. Either is fine, of course—it’s really just a matter of preference. Try it for yourself and enjoy theexperiments.

C) Better with ButterI don’t know why it is, but to me grits are always better when you cook them with butter i n the pot. It’s strange because Idon’t like butter added up front to Italian polenta dishes.Maybe it’s all mental. But for grits cooking, I’m pretty adamantthat putting a nice sized knob of butter in right off the bat,along with pepper and salt will get you a better tasting batchof grits.

D) A Heavy PotBecause they take so long to cook, it’s important to do your gritcooking in a heavy bottomed pot. That’s the only way I knowto prevent your grits from burning if you step away for a fewmoments.

E) Long slow cooking To get my grits going, I bring 4 cups of cold water to a boil. Idrop in a teaspoon or so of sea salt, and a nicely sized buttonof butter, and stir for a minute or two to melt the butter. ThenI pour in a cup of grits and give it a good stir. After the water’scome to a rapid boil, I let the water keep boiling rapidly, stir-ring the grits all the while, until the mixture begins to thicken(about 3-5 minutes). , really. From there I reduce the heat to lowand start slow simmering. That’s about as tough as grit cookinggets. The rest is just time and stirring. Glenn is adamant aboutusing low temperatures and gentle stirring so that you releasethe flavors and creaminess of the grits. At the recommendation

of my North Carolina born friend Lex, I cover the grits whilethey’re cooking. It seems to yield a slightly creamier result, andkeeps the grits from drying out. As they cook you have to stillstir occasionally to keep things from sticking. If your grits gettoo thick while they're simmering, just add a bit more waterand keep on stirring. It’s important to stir enough to keep thesmooth texture. For the quick cooking it’s 30-60 minutes at lowtemperature. For the cornmeal about 1-2 hours.

WHAT TO SERVE WITH

YOUR GRITS

The Basics—Butter, Salt and Pepper Although there are a million ways to serve grits most peoplein the South seem to eat 'em most often with little more thanbutter, salt and pepper. The simplicity is part of what's sogreat about grits. Ultimately, they’re basic, simple to preparefood that just plain tastes good. G.W. Featherstonhaugh, an

Englishman traveling in the South in 1837, left us this memory:“Our breakfast was admirable, excellent coffee with deliciouscream, and that capital, national dish of South Carolina, snow- white hominy (grits) brought hot to table l ike maccaroni (sic), which ought always to be eaten, with lumps of sweet fresh but-ter buried in it! This is certainly one of the best things imagin-able to begin the day liberally with.’” The butter, by the way,makes a big difference. You don’t just add it to the cooking liq-uid. You put it on the grits when you serve ‘em. I've tried usingolive oil instead—honestly it’s delicious too.

Sea salt should be added during the cooking so that it incor-porates effectively into the grits. But you can add a bit more ifneeded at the end. I do like a lot of freshly ground black pep-per on my grits, but then, I like a lot of black pepper on mosteverything.

Cheese GritsCheese grits are pretty standard stuff in the South. All you needis a good sharp cheddar and some good grits. When the gritsare just about done, grate in a good dose of the cheese. Finish with the usual butter, salt and pepper. I like them preparedsimply like this but there are, of course, a thousand other ver-sions as well. Author and food historian John T. Edge mentionsthat “a more rarefied version of the dish adds beaten eggs andcalls for finishing the dish off in the oven.” There are of course

many variations on the theme. One of our Deli regulars grewup in Texas and his standard order is a bowl of Anson Mills gritstopped with grated cheddar and New Mexico green chiles. He’sgot it down. It’s delicious!

Shrimp and GritsThis is a classic combination that’s cooked in different ways in various parts of the South. If you’ve done all the work to getgreat grits going and you’re going to make shrimp and grits, it’sessential that you pair them with the right shrimp. In the same way that a lot of flavor fanatics have given up those tastelessoff-season tomatoes, I’d suggest we make a similar decisionto swear off those out of season frozen shrimp. It’s really aseasonal dish. We serve it fairly regularly at the Roadhouse—

made with fresh Gulf shrimp it’s most defintely very delicious.

Grillades and GritsIn Louisiana it's pronounced "Gree-yad." Lean meat fried, andthen simmered for about an hour in a sauce of sautéed onion,celery, bell pepper and tomato until tender, then served overhot, buttered grits. Grillades and grits been the Sunday BluePlate special the Roadhouse almost since we opened. Great way to start, or finish, your Sunday.

Grits and Gravy Another standard way to serve grits is with red-eye gravy.Deborah Bayer, who does editing for us, grew up i n Tennesseeand this was standard fare. While her mother gave up the dailygrits routine in an effort to get a bit of distance between her-self and her past, her "grandmother and aunts made 'em all thetime. We ate 'em with red-eye gravy. There was always hamaround, so red-eye gravy was the big thing in my house."

Red-eye gravy starts with pan drippings from fried ham, as abase for what the French would fancifully refer to as "deglaz-ing." Depending on who you talk to the drippings are enhancedby simmering with water, with stock or in more often thannot, by black coffee. (Yes, you read that right, black coffee.)Deborah's family cooked strictly with coffee. If you want, youcan add cream at the end, and then you get "Red-Eye Cream."Either way, you serve it over fried ham, with your grits on theside.

There’s also Nassau grits which John T. Edge turned me on to years ago. Bacon, onion and tomato made into a “gravy” to mixinto your grits. Very good!

Leftover Grits As long as you're going to such l engths to cook good grits, I'lltell you up front that it's worth cooking more than you need;there's a whole range of recipes based on the le ftovers that are

worth exploring. For starters, yesterday’s grits can be fried upin slices like polenta. My friend Melanie told me, "You put yourextra grits in a glass. And then when they're cool you can slide'em out and slice 'em and fry 'em up for a side dish." You cantoss the slices in egg wash and then in cornmeal before you frythem. Serve 'em with a bit more butter on top. Leftovers canalso be made into what Southerners refer to as Owendaw or Awendaw bread, by blending the leftover grits with uncookedgrits, eggs, milk, butter, salt and pepper and then baking ina hot skillet. Somebody else told me that they made griddlecakes out of a batter of cooked grits, cornmeal, eggs, milk andbutter, and ate them hot topped off with a bit more butter andmolasses. At the Roadhouse we serve slices of grilled grits,topped off with sauteed onions, corn and chiles.




4

Glenn Roberts and Anson Mills were the perfect solution tomy grit-search. Thanks to John T. Edge’s introduction, Glennand I connected. Samples were sent, grits were made, ordersgot placed and the rest is history. We started with Anson Millsgrits as a signature side dish at the Roadhouse, added them to

the breakfast menu at the Deli and then to brunch and break-fast at the Roadhouse as well. Carolina Gold Rice soon fol-lowed suit. And from there all of the other grains, beans, andrices below as well. I’m pretty confident, knowing Glenn, thatthere are many more good things still to come. In trying totranslate what it is that makes all the Anson Mills products sospecial, here seven things that really stand out. It’s not a rec-ipe for getting rich quickly, but it’s very clearly a path to mak-ing something really special happen, something that will havea long lasting positive impact on the people and the places of which it’s a part. The world of American agriculture is a bet-ter—and better tasting—place because of Glenn’s great work.I’m thankful for it every day, especially when I taste one of hisproducts. Fortunately for me, that’ a pretty easy thing to do.

As with so much of what I appreciate about our own workhere at Zingerman’s, what Glenn does is a fantastic blend of

down and dirty work in the fields interespersed with a lot ofintensive academic and scientific study. He combines talkingto farmers with reading three hundred year old textbooks andsharing learning with scientists who study seeds and soil fora living. He also says he learned a lot from bootleggers. Sincethey work in as much isolation as possible they’re often stillusing corn varieties that were once grown—and then madeinto whiskey—for which seed has been hand selected by theirfamily for generations. You can’t, after all, make good moon-shine from Monsanto corn.

Glenn’s original search started in 1995—he explored rural backroads looking for the old Carolina white corn. He rememberedhis mother eating grits all the time when he was a kid. He knewit had to be out there and he had a sense of its flavor: “highmineral and floral characteristics and its creamy mouthfeel.”Near Dillon, SC he found the now famous bootlegger’s field where he found the corn that is now the basis of all the great

Anson Mills grits we get. It’s called Carolina Gourdseed White.It dates back to the 1600s. Today Glenn works with scientistsand farmers—in fact connecting the two in this way is one ofthe big pieces of his “creative genius.”

At this point Glenn has a couple of dozen corn varieties beinggrown. Otto file for the polenta. Leaming, Henry Moore, Jarvis, Pencil Cob, Hickory King Yellow, John Haulk blend for Antebellum Fine and Coarse Cornmeals. Glenn related that,“All, except the Leaming are of Carolina or Georgia prove-nance; Leaming is one of the three yellow corns used in thefirst hybrid production trials before 1900.”

Like I said, the man takes his cornmeal very seriously.

Of course, getting the seed straight is only the start. The soilhas to be as well kept as the seed varieties. One big piece ofmaking that happen is staying away from industrial pesti-

cides—all the Anson growers are certified organic. But goodfarming is more than just an absence of artificial additives.There’s a big piece of diversity that’s gone missing during thecourse of the 20th century.

What Glenn is working on is to get farmers to grow multiplespecies in the same field at the same time. What they’re find-ing is fascinating—polycropping of this sort is resulting in bet-ter soil health, better overall yields, a longer (hence easier tomanage, if still never easy) harvest cycle. And, interestingly,better flavor. “The root systems influence each other,” Glenntold me. “What happens underground is changing the flavorof the plants that appear above the soil. We’ve completelylost this with modern monocropping.” This is a huge insight, areturn to the old ways that’s delivering new levels of flavor to21st century consumers. It means that even a whole field of asingle heirloom seed variety will pretty certainly not taste asgood as that same seed variety grown in a field intermingled

with half a dozen different crops. This “behind the scenes”—ormore accurately, “underground”—field work is contributingconsiderably to the flavor of Anson Mills products.

The result of all this work is a sustainability in the truest senseof the word. It’s not just about being environmentally neutral.Causing no harm is nice. But this is about adding value, not justfor the financial statements, but for everyone and everythingelement of the equation. People, products, soil, flavor, history,culture, education. And eating.

In the old days milling was done locally, and done with “freshlyharvested” or “naturally dried and stored intact” grains. Cornground for grits—although dried in the field—was still “alive”and could still be used as seed corn because its enzymes were

still intact. It was, as a result, also much, much more flavor-ful. By contrast, modern commercial milling now kills the corncompletely. Corn is steamed to get the hulls off, germ (the oil)is totally taken out (and in the process most all of the flavor),then it’s milled at ambient temperature with steel roller millsand then packed and set into the distribution chain for a few years before being cooked up to the rather tasteless pastethat most people nowadays associate with grits. The differ-ence between the old, living, “new crop” grits and industrialofferings is night and day. The name is the same but the twotaste totally different.

One way that Glenn has been able to make this work so well isby working with geographical diversity in farming. By havingfarmers growing from the northern parts of the continent allthe way to the southernmost, harvests are spread throughoutmost of the year. If each farm has two to three crops to harvest per year that spreads the availabilty through a significant

part of the calendar. That work is enhanced through the useof a technology that wasn’t available to Native growers—thefreezer. Grains can be stored after harvest in deep frozenstate protecting their natural oils. All of which allows AnsonMills to leave the grain’s natural germ intact, radically enhanc-ing the flavor. Most commercial milled corn or rice has thegerm removed, which extends shelf life, allows the producerto sell the oil as a byproduct, and makes the grits and riceshelf stable, but diminishes flavor drastically. As a result, goodgrits and good rice (like these) are a fresh product—we shipand store them refrigerated. If they were to sit at room tem-perature the way industrial products do they’d probably berancid in a matter of days. Instead they’re alive and so muchmore flavorful!

At one time small, local milling was the norm in the AmericanSouth. Dan Barber writes that, “In 1840 there was one mill for

every 700 Americans. In 1800 there were 40 mills per countyin the Carolinas alone. Today there are maybe a dozen millsdoing anything resembling old-style grits milling in the wholecountry.

A big part of what makes Anson Mills products so excep-tional is the cold milling process that Glenn uses. Everythingis designed to keep temperatures down and in the processprotect the flavor of the corn (or the rice). First of all thedried corn is taken down to -10°F before the milling begins.Second the entire mill room and the stones are kept at 55°F.That means that the corn during the milling stays very cool—never gets above 58°F. By contrast mass market milling basi-cally “cooks” the corn during the milling, killing all the liveenzymes and most of the flavor (it does however sit well onthe shelf for years). Anson Mills pumps carbon dioxide intothe mill in order to keep oxygen off of the corn, preventingoxidation and protecting flavor (this is much the same as is

done with wine by using nitrogen).

Anson’s grits are milled very coarse by modern standards,then sifted into four different sized particles (aka “fractions”).The different particle sizes are then blended to get the rightratio of coarseness and fineness that creates a great eatingexperience.

It’s frightening to find out how much biodiversity has beenlost in the last century. Glenn is single handedly doing hisbest to reverse that flow, at least in the world of North American grains. So when we buy a product from AnsonMills,a good part of what we’re paying for is protection forposterity—the insurance that your children and grandchil-dren will be able to eat and enjoy the same great flavors

we can today, and that the ecosystem will benefit from thatdiversity in the process. One way that Glenn does that is torequire that they always have on hand enough of any givenseed variety for four seasons. That may sound like a lot untilGlenn explained to me that that really means four “plant-ings.” And that in years like this last one where weather cantake out two or three crops in a single summer, replantingsfollow immediately—farmers need to live. Which meansthat three quarters of the seedstock was used up in a singlesummer.

As Glenn explains:. "Because of catastrophic weather this year—we wiped out almost all of our 3-year reserve seed forreplanting flooded fields... so this year, we have to rebuildthe reserve and extend the reserve simultaneously... most ofthe seed is between .80¢ and $5 per pound. For some of the

rare, newer, old stuff, the cost is up into the $10,000/lb while we’re in recovery, conservancy and bulk up costs before weincrease to give all away no cost. We don't sell seed"

A couple other things that play into this. The farms that growa particular variety are spread around the country—in case of weather or other disaster (pest, drought, fire, etc.) the seed will be protected. Farms that Anson Mills buys from must allbe organic. Those growing corn—with is particularly suscep-tible to undesired genetic “intrusion” by other breeds, musthave several miles and two wind breaks between an Ansonfield and any other. To encourage farmer’s to grow these morechallenging old varieties, Anson Mills will actually give them afree batch of seed.

The prices for most corn products on the grocer's shelf arelow but so is flavor; the farmer, nutrition, and biodiversity areall poorer for their work. What Glenn is working to do is theopposite—a system that generates health at every level. Wepay far more for the product itself but if you take the ecosys-tem and posterity into account we’re probably getting quitea bargain. Heirloom varieties of the sort Anson Mills works with generally yield about 1/4 to 1/3 of what commercial corn will. Glenn explained that, “ between yield and risk of loss inthe field, the cost of producing these corns is about 4 to 12times what it costs to produce commercial corn for grinding!” And remember that’s only the cost of growing. We haven’teven added costs for milling or for storing and shipping underrefrigeration the whole time.

The low-cost commercial model has contributed to theimpoverishment of small farmers, soil and spirit. The workof Anson Mills is to reverse the flow. As Wendell Berry says,“we must learn to replace that standard with one that ismore comprehensive: the standard of nature.” “'Sustainable

agriculture,’"Berry writes, “refers to a way of farming that canbe continued indefinitely because it conforms to the termsimposed upon it by the nature of places and the nature of peo-ple.” Whether it’s with mindset, money or milling, pretty mucheverything Anson Mills does is the opposite of what mass mar-ket millers are doing—start with that standard of nature andthen work out from there in order to make what we want toeat viable for the farmers and for the ages.

Doing all this right means higher cost. There’s just no wayaround it. Lower yields. Cultural and agricultural restoration work. Making sure to have sufficient seed for bio-safety. Freshcrop milling. Germ left in. Handling and shipping in frozen orrefrigerated state. It all adds up to higher costs. “We tell chefsthat this stuff is frighteningly expensive,” Glenn says. “Chefshave to understand the cost of conservancy and research. Buteven at ten times the normal cost, we’re offering them morethan just great-tasting rice and corn meal. We’re sharing pal-ate memory from antiquity.”

At the end of the day if all of what Anson Mills was offer-ing didn’t taste really great, it would all just be a nice non-profit project about seed preservation. But the reality is thatevery single Anson Mills product I’ve ever tasted is fantastic.Delicious. Outstanding. Seriously, exceptionally good. RodgerBowser chef and co-managing partner at the Deli, has beencooking here for twenty years. He’s tasted a lot! He said,“Anson Mills is one of those vendors that has products thatmake you rethink or retry ingredients (as if) for the first time.”Most every chef you talk to—whether its in the south or in SanFrancisco—will say the same thing. When you buy Anson Mills you know what you’re getting—you’re paying a lot, but you’rebuying some of the best, most carefully produced and mostflavorful grain products you’ll ever eat. This is all about chang-ing our image of what cornmeal is about—it’s not just some-

thing to provide texture or starch upon which other flavorscan be layered. It is, itself, the star of the culinary show. Inthe New York Times a few years ago Glenn framed it it this way:"Great corn is like great wine.” I agree wholeheartedly.




5

CAROLINA GOLD RICEHaving been selling this great rice for the last ten years Ithink that most everyone in the ZCoB is probably pretty famil-iar with the name Carolina Gold. But it’s got a pretty exten-sive background. Origins in Africa, grown using West Africanmethods, made into THE crop of South Carolina in the 18thand 19th centuries; so prestigious it was sold to the royalcourts in London. The last commercial crop of this old, low yield seed variety came in the late 1920s. For most of the 20thcentury Carolina Gold was nothing more than a trademarkowned by a large rice company that didn’t even grow CarolinaGold rice but liked the name.

Seeds were found to restart it in the year 2000. Part of whatmakes the Anson Mills offering so amazing is the millingmethods—Anson uses a special mill designed to do this ricein a way that would emulate the 19th century hand pound-ing. The hand pounding was done right before the rice wasprepared, assuring an exceptional brightness of flavor. The

process also broke up the grains just a bit, altering the tex-ture and eating experience of the rice in the process. Unlikecommercial rice polishing which takes out the germ and thebran, the hand pound emulation leaves a bit of the branon the rice grains. Leaving the germ in enhances the flavorenormously. As a result, this Carolina Gold is not “enriched”as other American white rices are. (Because the germ—andhence the rice’s natural oil—is left in, the rice is a perishableproduct and needs to be stored in the freezer or refrigerator.)

If you order any dish with rice on it at the Roadhouse this isthe rice you’ll get it. It doesn’t look a whole lot different thanother white rice but it’s meatier, nuttier, satisfyingly complex. At home you can do pretty much anything with this rice butI lean towards just cooking it as simply as possible, which isto make what was once known as “Charleston Ice Cream.”Simply cooked rice served in a nice mounded white “icecream” scoop with a generous knob of soft butter set atop it

to melt dreamily down the sides.To cook this rice, wash a cup of it in cold water three times.Bring 2 cups of lightly salted water to a boil, add the rice, stir,cover, reduce heat to low and cook for 13-15 minutes. Turnoff heat and let stand covered for another 13-15 minutes. Fluff with a fork—you’re not supposed to break the rice grains sobe gentle—and serve in a scoop (so it looks like “ice cream”)immediately with really good butter, preferably one of thetraditional ones we sell like the Vermont cultured butter

SOUTH CAROLINA RICE GRITS A subset of the Carolina Gold rice above—this is basically aporridge made by long cooking this exceptional heirloom riceto the texture of what Asian cooks would know as “congee.”To make rice grits you just bring a quart and a half of cold water to the boil. Add some salt and pour in a quarter cupof washed Carolina Gold rice (a ratio of six to one, water torice.) Bring to a boil, reduce the heat and simmer, cover andcontinue stirring off and on for an hour. Because I've onlymade these a few times I can't yet vouch for the details of therecipe but in about an hour you should have a rice porridge, which does, indeed, kind of look like grits. Rather than longercooking, Glenn makes rice grits grinding the rice. “I put theCarolina Gold Rice into a blender and pulse till I get the gritsthe texture and size that I want,” he told me. “If I pulse reallyfine, I get ‘Polenta di Riso,’ or ‘rice polenta.’" Add more waterif you need to to thin it. And, I've just been eating them withbutter and salt and a piece of just-cooked fish next to 'em onthe plate. But I'd guess they're good with a whole lot of otherthings too. Because the dish is so simple this is really wherethe flavor of the rice comes through so well. Remember theCarolina Gold has all of the natural rice germ and much of thebran still intact so a) it needs to be stored in the cooler, andb) it tastes WAY better than other white rices that have had allthat stuff removed during milling.

SEA ISLAND RED PEAS Although we’re just now into the month of January, Hoppin' John is still THE dish that you want to be eating to ring in theNew Year. Legend has it that the more black-eyed peas youcan eat the more good luck you’ll have in the year to come. If you aren’t familiar with Hoppin’ John it’s a simple but classicdish of black-eyed peas, rice, and pork of some sort.

Anson Mills Sea Island Red Peas have

a creamy richness that’s pretty distinc-tive and flavor that far exceeds anythingthat you’ll find in an industrial offering.It takes roughly an hour to cook them. Ido it by adding some carrots, celery, bayleaf, onion to boiling water along with theSea Island Red Peas. You can of courseadd ham bones or bacon if you don’t careabout it being vegetarian. “Crowder peas”is the formal family name, and bl ack-eyedpeas are the best-known member of thefamily. The actual tradition of Hoppin’ John seems to have started with red fieldpeas actually, not black eyed peas. Thelatter were just more readily available.Great with a bit of Brinery hot sauce!

ANSON MILLSCORN MEALFOR MAKING MUSHMush is the Blue Plate Special on theThursday mornings at the Roadhouse. Or you can make it yourself at home. Either way it’s delicious!

I want to make clear that the emphasishere isn’t really on mush for its own sake,but specifically about mush made from Anson Mills cornmeal. Since the dish is just cornmeal, water and salt, it’s clearlyonly as good as the corn that goes intoit. Anson’s is (like everything else we getfrom them) amazing; my fixation on thedish is coming really only because the

corn meal we’re getting from Glenn at Anson Mills is so incredibly good.

It’s incredibly simple: Anson Mills cornmeal, cooked at a ratioof about 4 parts water to 1 part cornmeal for an hour or so. You can go somewhat shorter or definitely longer—with allthese corn porridges longer is almost always better if youhave the time, and if you cook slowly, the starches steadilybreak down and you get a creamier, richer texture. Anson’smeal is made from six old varietals— Leaming, Henry Moore, Jarvis, Pencil Cob, Hickory King Yellow, John Haulk blend for Antebellum Fine and Coarse Cornmeals. All six are dent corns(which are softer in texture than the alternative, known asflint corn). When it comes to flavor, “floral”—which is whatGlenn says to describe it—is the key word for me. It’s aro-matic. Delicious.

You can serve most anything with mush. It can be cooked up with any sautéed or roasted vegetable. My 1918 copy of The

Book of Corn Cookery gives recipes for mush with figs, dates,and prunes. It’s also good topped with honey and of course with cheese. The book also has a buttermilk mush recipe—meal cooked in buttermilk instead of water in a double boiler.I’ve seen it done with greens and I’ve got a Gullah recipe foroyster mush that I’m definitely going to try this week.

What I’ve been making at home is a dish that I read about insome Civil War era food writing—it’s just mush served up withfried bacon pieces and a lot of bacon fat. I’ve been using the Arkansas peppered bacon which I love but any of our bacons would work well I’m sure. Just fry the bits of bacon til crispand then pour it and the fat in the pan over top of the mush,add a bit of salt and pepper and eat it hot. Serve it with afried egg if you’re so inclined. Speaking of fried, mush is oftenserved that way as well—cooked, cooled and then cut intoslabs and fried up the next day. Again bacon fat would be theobvious Southern choice but you could certainly do it withbutter or olive oil I suppose too. Great too for dessert with

sorghum syrup, or with Charles Poirier’s amazing cane syrup!

17TH CENTURY ANTEBELLUMSESAME SEEDSThe latest from Anson Mills is as delicious as everythingelse we get from them. Slaves brought benne (sesame) seedsfrom West Africa to the Carolina Sea Islands in the early 18th

century and cultivated them in hidden gardens for nearly acentury as a staple food seed for rice cookery. By the time ofthe American Revolution, benne seeds were a staple in SouthCarolina coastal cooking. Sesame oil was highly promoted as well—an attempt to bring an end to the market dominance ofFrance and Spain in the olive oil market. Every part of the ses-ame plant was popular—leaves, pods, and of course the seeds.These old variety benne seeds have a deep dark burnt sugarsavoriness. Because the hulls are still on, the oil is intact add-ing to flavor! (And also meaning that they need to be stored ina refrigerated spot.)

The plant was consumed at every growth stage, from the ten-der young leaves to the petite seed pods similar to okra, and,later in the growing season, the mature dried seeds we knowas sesame. When heated in cooking, Anson Mills new cropbenne seeds possess lovely field flavors, a characteristic nut-tiness, and deep burnt-honey notes. Unlike modern sesame

seeds, our benne asserts its culinary presence by magnifyingumami nuances in foods, making it unparalleled for use inboth modern and historic recipes.

I’ve been using them on pretty much everything. Toss ontosalads, sprinkle onto vegetable dishes, great on bread, bagelsor rolls.

RED FIFE WHEAT BERRIESRed Fife was North America’s preferred bread wheat in the19th century—it’s an ancestor of many of the more modern wheats that died out during the Depression. It has a nutty,herby flavor that’s made it popular with a lot of old schoolbread lovers. To cook wheatberries simply boil them as you would dried beans or barley. They take about 90 minutesor so to cook but it’s about as easy as possible—fresh water,some vegetables—carrots, celery, onion . . maybe a turnipor parsnip . . .some fresh parsley—and some sea salt. Salting

the cooking water allows the salt to be pulled into the cen-ter of the berry as it cooks. The berries can be used any way you would use barley—soup, salad, or sidedish. The berriesare deliciously wheaty, mellow but still very flavorful. Thecooking liquid was also delicious. . And exceptionally easy tomake!

continued on page 12




6

Maia Genisio has been coming to Zingerman’s regularly for longer than she can remember.

Age 10 now, her parents were bringing her to the Deli days after she was born. Because she’s

spent so much time here and is naturally curious and observant, she volunteered to put

together a kid’s guide to Zingerman’s. As she tells it, “I feel comfortable at Zingerman’s because there’s always at least two people

here who I know. I feel like I’ll always have fun here.”

JANUARY: Trinidad Spice Mix When you open the tin you’ll find an array of colors, how you might imagine what a Caribbean market might look—greens, oranges, yellows, blacks, browns and reds. Stick your nose in the tin—there’s so much going on it’s hard topinpoint any single scent. When you read the ingredientslist you’ll see why. Turmeric, coriander, cumin, thyme,mace, bay, mustard, fenugreek, nigella, green onion, haba-nero chiles, thyme, fennel seed. By the way, it’s also terrificif you grind the Trinidad curry mix and use it to toss on pop-corn. And, as I said, you can try it regularly with the curriedturkey in the Deli’s salad case. I’ve made mixed vegetablecurries with it at home and loved them. I add a bit of extracumin to the mix because it’s one of my favorite flavors ofall time. I also made a fish, potato and cauliflower curry thatreally kicked! You can, of course, do as you like.

Grind the curry mix a bit in a spice grinder or mortar andpestle. Add it to hot oil in a pan and stir regularly for about

sixty seconds being sure not to burn it. Add in potatoes or whatever vegetable you’re doing to use, toss well and cookfor a couple minutes, stirring regularly. Add water to cover,bring to a boil, reduce heat and simmer for an hour or sodepending on how well cooked you want the ingredients.I added the fish or seafood near the end so as not to over-cook it. Curry making is ideal for using whatever you likeand whatever you have on hand.

FEBRUARY: Silk Road SpiceOne of Épices de Cru’s most beguiling blends— it’s becomeone of their biggest sellers up in Montreal and now it’s gain-ing a following here with us in Ann Arbor. It was discoveredby Marika de Vienne and her family while on vacation in thedesert in China. She explains, "The town had been a trad-ing post for centuries. Anyways, we’re walking through themarket and we see this spice blend and its ground. And werealize it’s the blend they’re using in their pulled noodlesand their lamb that we’d been eating and that was so deli-cious. So we asked, 'What is this called?' And they all justsaid, “It’s called 'the blend!’" The blend has three differentroses, anise, star anise, cassia buds, Szechuan pepper, saf-fron, cardamom, ginger, white pepper and more! In theregion they use it on pulled noodles and lamb. And rice! Aniconic dish is pilaf of dried fruit, mutton and nuts. It’s alsogreat in desserts.

CELERY SOUP When I tried the soup atZingerman’s Roadhouse, my mom

said: “It tastes like Thanksgiving.” It is madefrom celery, celery root, chicken broth andmore yummy stuff. It is smooth and warm. It warms up your belly. The Roadhouse mas-tered the celery flavor!

CHINESE FIVESPICE WITHPOPCORN

Such a cool chemical reaction! If you add just the right amount of Chinese five spice you get the popcorn taste and the spicetaste. The spice dances in my mouth andpops like Pop Rocks when you drink waterafter you take a bite.

CARAWAY RYESo, do you like bread and seeds?If you do, you should try caraway

rye. It has a lot of flavor compared to regularbread. Personally, I like it toasted with oliveoil and some cumin or with butter.

SPANISH DRINKING

CHOCOLATE The Spanish drinking chocolate is oneof the thickest hot chocolates there is atZingerman’s. It feels and tastes like rich,melted chocolate. Usually, when you think ofhot chocolate, you think of something more watery. Spanish drinking chocolate is like Willy Wonka’s chocolate waterfall in a cup!

TRUFFLE SALT WITHOLIVE OIL

I love olive oil, but truffle salt with olive oilis a special thing! Chunks of bread dipped inthis everyday treat will make your regularlife more flavorful! There is a deep, earthyflavor that makes your mouth dance.

SOPRESSATAPEPPATA SALAMI

I put this salami on sandwiches in my lunch-box for school. It has a nice, peppery flavorbut it’s not too spicy. It is a great salami toeat everyday without kids saying “Ewwww,that’s gross!” I think you’ll love it, and kids will, too.

DANDELIONCHOCOLATE FROMMADAGASCAR

This delicious chocolate came all the wayfrom an island off the side of Africa called

Madagascar. It has a beautiful flavor thatstays in your mouth for a very long time. When I ate this chocolate, it definitelyinspired me to learn about Madagascar (andalso draw lemurs).

HIBISCUS BERRYTEAThis tea has a light, sweet flavor-

-but not too sweet! My friend Ari inspired meto drink tea, and now I love it. It is a greattea for any time of the day, because there’sno caffeine. That’s one of the reasons thatI’m able to drink it! (I’m ten.)

SITTING AT THEROADHOUSE

COUNTER SEATS(near the kitchen) I love this because my mom always pointsout the awesome things that the chefs andcooks are doing, and we also ask questionsabout what they’re doing, too. Sitting at thecounter is inspiring me to learn more aboutcooking. The work they do in the kitchensure looks like it isn’t easy—they have a lotof skill!

EL RUSTICOCHOCOLATE FROM

ASKINOSIEMy parents got me this chocolate bar for Valentine’s Day last year. After I tried it and

we were in the car going somewhere, I couldstill taste the flavor! The flavor changes while you’re chewing it, and after you’redone. The texture is sort-of crunchy; all theother chocolates I’ve tried are missing thiscool crunch!

1

2

3

4

5

6

7

8

9

10

Maia’s top ten favorites




7

It’s Pot Pie season at Zingerman’s Catering! We’vecombined the warm, buttery goodness of ourhousemade Zingerman’s Deli Pot Pies with thecrowd-pleasing convenience of our bag lunches tocreate the ultimate winter feast for your office –Zingerman’s Catering Pot Pie Bag Lunches.

Pick from a bevy of individual pot pies – there’s aflavor for every palette! Each pie will be sent hot,

with a tossed green salad, balsamic vinaigrette, amini brownie, napkin and utensils. All this for only$16.50 each!

CLASSIC CHICKENPOT PIEFree range chicken hand pickedoff the bone and blended with bigchunks of carrots, celery, pota-

toes, onions and herbs. Wrappedin a handmade butter crust. It’s theperfect lazy cook winter meal; it’s warm, filling and easier than pie.

JOHN H. TURKEYTURKEY POT PIE John & Nick Harnois Farm turkey with big chunks of celery, carrots,onions, potatoes and spiced withTurkish Urfa pepper and freshherbs. Then wrapped in a hand-made butter crust.

FUNGI POT PIE(Vegetarian selection!)

A fun pie for the fungiphiles!Michigan Maitake Mushrooms,Shiitake mushrooms and a little

Balinese Long Pepper tucked in anall-butter crust.

DARINA’S DINGLEPIE A salute to the miners on the DinglePeninsula of Ireland: This pie ismade with lamb from HannewaldFarm in Stockbridge, MI, loads ofpotatoes, rutabaga, onions anda dash of cumin and rosemary. Wrapped miner-style (no tin) in abutter crust.

THE RED BRICKBEEF POT PIEThis beef pie is our heartiest one yet. Packed with big chunks of allnatural beef from Ernst Farm here

in Washtenaw Co., carrots, pota-toes, fresh herbs and wrapped inour handmade crust.

CHESHIRE PORK PIEMade from hogs raised at Washtenaw Co. Ernst Farm, braised with onions, apple cider and spicesthen stuffed in a handmade pas-try crust with Michigan apples. Wrapped miner style (no tin).

HANDMADE

POT PIES

JANUARYThe BalsamicTuna Melt$13.99/each

Balsamic Blowout time. Vecchia 6 yr is our housebalsamic vinegar. It is thereal star in our tuna melt thismonth. Oregon line caught Albacore tuna, farmhousecheddar, house balsamic vin-aigrette and fresh pea shootson a Paesano roll.

FEBRUARYCC's Cordon Bleu$17.99/each

Our crazy take on the clas-

sic Cordon Bleu! We take itbeyond the awesome flavorsof cornflake encrusted friedchicken and pepper-coatedham by adding in spicy dijonmustard and (since we'remidwesterners) a little ranchdressing. We put our best fro-mage forward with a softenedSwiss cheese. All of this isserved between two slices ofgrilled onion rye bread fromZingerman's Bakehouse. Wantto take it over the top? Talk with us about adding bacon!

JANUARY

Mussels In EscabecheNow $6.67/eachwas $10.00/each

These bright orange musselsare harvested from platformsin the Galician estuaries. Afterbeing fried in olive oil, theyare preserved in a traditionalSpanish sauce called esca-beche. They're velvety, meaty,briny and tangy. An excitingand essential addition to any-one's tinned fish collection!

FEBRUARY

Portuguese SardinesNow $5.25/each was $7.95/each

Portuguese sardines arethe most sought-after in the world. These are true pil-chards with a deep flavorsoftened by olive oil. Melt-in- your-mouth tender, they'redelicious as-is; in a dish ofpasta; or on a slice of crustybread, topped with good oliveoil, a squeeze of lemon, a twistof black pepper and a pinchof sea salt. Oh... We're alsopretty excited about our newbox design!

to cheer up your winter blues!January 1-february 29

STOCK UP AND SAVE!

pot piebag

lunches

Buy 10 or more, take 10% OFF!Buy 20 or more, get 20% OFF!!Buy 30 or more, get 30% OFF!!!

Pot pies are available frozen, ready to heat, or ready to eat!

CALL 734.663.3400 OR GO TO WWW.ZINGERMANSCATERING.COMto make your next staff meeting a comfort-food feast!

$999/ea.

j a n u A r y & F e b R U a r Y O N L y !

Order what you’d like--bag lunches onMonday, lasagna on Wednesday or whateverelse you have in mind, and you’ll get half offthe lesser order. This offer is good for ordersthat are picked up or deli vered from Januarythrough the end of February, so call andorder as many times as you’d like.

Here’s some greatnews to kick off2016. Place a cateringorder for pickup ordelivery, and get yournext order of equal orlesser value half off.

This offer cannot be combined with other discounts and is only valid from Zingerman’s Catering. Discount will notbe applied to equipment rentals. alcoholic beverages, or service staff. Service fees for events will be based on

non-discounted totals.




8

SHARING ZINGERMAN’S

UNIQUE APPROACH

TO BUSINESS

HOW ZINGTRAIN HELPED ONE BUSINESS THRIVE: A CONVERSATION WITH CATHY BROWN-ISSEL, CO-FOUNDER OF BROWN & DELINE

Here at ZingTrain, we are all about long term relation-ships. We seek them. We unabashedly make the firstmoves. We nurture them. And when we find ourselvesin one that deepens and becomes richer and better overthe years, we’re pretty much in rel ationship heaven. Ourrelationship with the folks at Brown and DeLine Salon is just such a relationship.

What follows is an interview with Cathy Brown-Issel, co-founder of Brown and DeLine. We may have blushed allthe way to our very roots a couple of times ...

Gauri: Tell us the story of Brown and DeLine.

Cathy: Brown and DeLine Salon is a full service salonand spa located at 5245 Jackson Rd, Ann Arbor, Michigan. We are open 7 days a week and pride ourselves on our‘It’s All About You!’ slogan and our award winning cus-tomer service.

My name is Cathy Brown-Issel. I wear many hats at thesalon. I am an owner, hair designer, manager, coach andauthor.

I opened Brown and DeLine in 1995 with my then part-ner Shannon DeLine. I had a vision of owning the mostinnovative salon and employing the most professional,like minded, out-of-the-box thinking team.

I believe ordinary people can do extraordi-

nary things given the belief they can andthe support. Everyone has a gift to sharewith the world. Imagine what the worldwould be like if everyone bought into thisphilosophy. When you know your gift, youknow your purpose.

Writing Thrive and starting Brown & DeLine BusinessConsultants seemed to be the next natural step for oursalon. Often when we tell people about the projects orevents we have going on at the salon, there is a longpause and then a ‘wow’. It’s been so noticeable that Ihad the realization it was time to put our best practices(secrets) to thriving in the beauty industry in print.

Gauri: When did your relationship with ZingTrainbegin. How has it evolved?

Cathy: My managers and I had our first ZingTrainseminar in 2006 – upstairs next door at Zingerman’sDeli. (Your new facility is amazing!) We started withthe 2-day seminar Bottom-Line Training. Members ofour team have also attended the Leading with Zing! andOpen Book Management seminars. We have enjoyed4-hour customer service workshops and a personalized Visioning session. Lately, we have been enjoying theSpeaker Series.

We keep coming back because we are committed tolifelong learning. Being a locally owned business, we arealso committed to think local first. Being in the serviceindustry, we felt training offered by a service business would be beneficial. It has exceeded our expectations!

We have incorporated our own style of Open BookManagement into our salon’s daily operation. The trans-

formation of the business in just 3 years has been unbe-lievable. My employees now work to positively impactour Bottom Lines (and know the bottom lines!). Wehave had a great improvement in culture and employeebuy-in. Sharing sales figures with the team and givingeveryone a voice at the weekly staff “huddle” has beenempowering to the team. The team works together tosupport the workspace they love and exuberantly shareideas.

We continue to look to ZingTrain and theSpeaker Series. We have implemented somuch of what we have learned throughZingTrain. We have developed stronger systems and have them in writing and train to them. We love the training compactand the idea of the trainee being responsible for learn-ing as well as the trainer. We have a better job applica-

tion process and use the trial shift technique. We have weekly staff huddles with about half the staff of 60 ateach one and dedicated line owners reporting on ourdashboard (where we keep score on our key metrics). We practice servant leadership.

Gauri: A personalized Visioning session? What was thatabout? What came from it?

Cathy: I’ve always been a visionary. I begin with theend in mind. When we set out to write Thrive, I knewmy author team needed to get together so we all had thesame vision of what the book would look like and whatsuccess would look like. I knew what the plan lookedlike. I needed all 18 people on board, seeing the sameend result and working toward the same end result. DidI mention we are a group of artists?

We needed help. ZingTrain developed a personalized visioning session for our group. We spent a morn-

ing together developing andsharing our ideas about what Thrive was goingto be. Thank you,ZingTrain, for help-ing us define and thenrefine our vision. With your help, we did it! We wrote a vision. We wrote a book.I’m proud to say mosteverything about the vision is today’s reality.

Gauri: As you stand hereproud, holding Thrive in your hand, what do you want all business owners to know about visioning?

Cathy: I’m so proud to hold our book in my hands. I’mso proud of my team. They embraced the idea and visionof Thrive and spent hours working on their chapters.

What I hope fellow business owners takeaway from my experience about visioningis this. Give your staff a clear picture ofwhere you are going and about what itlooks like when you get there. Share allthe details and involve them in the pro-cess. Define your vision of success. Shareyour vision of success. A team with all theinformation working together toward the

same vision is an amazing thing! Havingall the information and adopting a visionof success will guide your team in theirdaily decisions. That ultimately positivelyaffects and influences your bottom lines.

SECRET #6Revisiting the Power of Visioning: Why PositiveFuturing Really Works

SECRET #7

Writing a Vision ofGreatness: And Why It’sNot the Same as aStrategic Plan!

SECRET #9 An 8-Step Recipe for Writing a Vision ofGreatness

SECRET #35

The Power ofPersonal Visioning.

TO LEARN MORE ABOUTOUR APPROACHTO VISIONING:

Read Guide to Good Leading Part 1 :A Lapsed Anarchist’s Approach to Buildinga Great Business

Go to info.zingtrain.com/vision

Read our “Secret” Pamphlets on Visioning :

Come to our 2 day seminarCreating a Vision of Greatness




9

JANUARYGREAT LAKESCHESHIRE$2 off per pound throughout January

at Zingerman’s Creamery and

Zingerman’s Deli!

While we’re using the name Cheshire, ourcheese is actually a cousin (twice removed)

of the British original. Zingerman'sCheesemaker John Loomis adapted hisCheshire from a recipe by Welsh cheesemaker Leon Downey with whom John apprenticed inthe late 1980s. Downey, one time viola player in the Halle Orchestra in London and generallyall around eccentric guy, decided to learn cheesemaking when he wanted to leave behindthe intensity of city living.

So Downey and his wife bought a farm in Wales and he set out to make his own Welsh ver-sion of Cheshire, which he called Llangloffan. It was smaller in size, a bit tangier in flavorand somewhat wilder in its personality than the more proper English original Cheshire, and John knew right away that there was something unique about this cheese. John brought therecipe back to Ann Arbor, made his own tweaks to its basic recipe over 25 years, and startedproducing wheels of Great Lakes Cheshire at Zingerman's Creamery.

Some things to bear in mind about our Great Lakes Cheshire:

• Our Cheshire is younger, tarter and more crumbly than cheddar (a cheese it is often com-pared to) which is typically aged long and has a creamier texture. Also, Cheshire curd isbroken in half many times and milled through a peg mill which gives it a finer texture than

you'd find with cheddar.

• Ours is made with the remarkably rich milk of Jersey cows from the Van Buskirk family dairyin Carleton, MI. The exceptionally high butterfat and protein content of this milk directlytranslates into a richer, denser, and altogether better finished cheese. We hope you enjoythis Ann Arbor original!

FEBRUARYBRIDGEWATER$2 off per pound throughout February

at Zingerman’s Creamery and Zingerman’s Deli!Our most robust soft-ripened cow’s milk cheese is taking center stage this February, and wecouldn’t be more pumped about it. We’ve been making the Bridgewater for a little over adecade, and through the years we’ve tweaked and tuned this lovely, half-pound fluffy snow-ball of a cheese into something truly unique and surprisingly strong.

Made with the best cow’s milk we can find and black tellicherry peppercorns, the Bridgewaterhas come a long way since its rather inauspicious beginning and remains to this day the onlycheese we’ve created purely by mistake. At our original location in Manchester, we walkedinto the dairy and discovered three bags of cream cheese curd that we missed from the daybefore. The curd had over drained and was too dry for Cream Cheese, so we added somefresh cracked pepper, formed them into balls and sprayed the surface with the same moldused on Brie cheese. Within about ten days, the cheeses were covered with the fluffy, whitepenicillium mold and we had our first Bridgewaters.

The Bridgewater remains one of our most popular and versatile cheeses. When young, thepaste is velvety and milky with the earthiness of the fresh cracked tellicherry pepper andthe mushroom flavor of the penicillium rind. When it's aged out, the cheese becomes denserand the pepperiness intensifies creating a great accent to cooked pasta or sprinkled over a

roasted root vegetables.

SPAIN April 16-26, 2016

For over 30 years, Zingerman’s has broughtthe best and most flavorful foods of the world home to America. Now, we can take you to the source! Join us and savor Spain’samazing artisanal food and wine to thefullest. We’ll go behind the scenes and learnfrom producers about their fantastic oliveoils, cheeses, wines, chocolates, pimenton,and more. And we’ll do full honors to theking of cured pork – jamón Ibérico debellota, created from the famed black-footed pigs who dine on the acorns that fall

from the plentiful Spanish oak trees. We’llenjoy the beauty of the countryside andtaste our way through some of the best foodSpain has to offer.

TUSCANYOctober 1-10, 2016Come visit Tuscany and Emilia Romagnathe Zingerman’s way. We’ll go behind thescenes and visit traditional small produc-ers of some of the region’s finest foods– from the massive wheels of Parmigiano-Reggiano, to the beautiful, small bottles ofreal balsamic vinegar, from Chianti Classico wines and artisanal olive oil to the melt-in- your-mouth prosciutto crudo. And we’ll rollup our sleeves and enjoy Tuscan cookinglessons in a 15th century villa in the rollinghills outside of Florence.

Zingerman’s Creamery Wholesale Manager

januaryBrazil - Daterra Estate Full BloomFull Bloom is a 100% “natural” or dry processed coffee,meaning that the fruit flesh of the coffee cherry wasleft attached to the bean as it dried. We loved thislot for its wonderful balance of chocolate andfruit notes, and for the panorama of flavors itoffers sip after sip.

february Honduras - Pablo PazPablo Paz grows coffee in the mountains surroundingthe municipality of La Unión, Honduras. We selectedthis lot when we visited him last February and love itfor its citrus brightness and cocoa-like body.

3723 Plaza Drive, Ann Arbor734-929-0500

zingermanscreamery.com

www.zingermansfoodtours.com888-316-2736

[email protected]

CROATIASeptember 5-14,

2016

Croatia (just like the entireCentral European region)has a colorful and complexhistory, which is reflectedin its food and wine traditions. Though it is not a big country, its landscape, climate, his-tory, cooking, and wines change dramatically from region to region. This trip will focuson the capital, Zagreb where we’ll spend two days focusing on the Habsburg and Ottoman

heritage, and the Istrian peninsula, which is said by locals to be the gourmet capital ofthe country.

3723 Plaza Drive, Ann Arbor • 877-653-JAVA(5282)www.zingermanscoffee.com




10

Cheese Classes, Tastings & Tours!Our events are intimate affairs where our cheesemak-

ers and cheesemongers share their passion for great

cheese and great cheesemaking. We hold these classesright next to where we make our cheese and gelato,

and sometimes bring in our favorite food makers from

around the area to share their stories with you. To get

the inside scoop on all of our events, sign up for our

e-news at zingermanscommunity.com/e-news.

BOOK A SPOT AT ANY ZINGERMAN’S EVEN

3723 Plaza Drive • 734.929.0500zingermanscreamery.com

422 Detroit Street • 734.663.3400 www.zingermansdeli.com

Zingerman’s Deli tastings are designed to give you an insider’s view of the foods

that we’ve searched the world for. You’ll often meet the folks who make it and

leave with a mouthful of flavor and a new understanding of everything from

olive oil to sardines, cheese to chocolate.

Zingerman’s Roadhouse hosts regular spe-

cial dinners that highlight old favorites,

new finds, celebrated chefs and traditional

American foodways. Our dinners are family-

style affairs that deliver really good food

with a little history on the side.2501 Jackson Road • 734.663.3663

www.zingermansroadhouse.com

ZINGERMAN’S 11TH ANNUAL AFRICAN AMERICAN FOODWAYS DINNER:IN SEARCH OF GIANTS

A Bit of Theater, Good Food, and An Exploration of the

History of the Abolition Movement in Michigan

Tuesday, January 26th, 2015 @ 7:00 pm

$70 per person (price includes dinner, tax and gratuity) For this year's special dinner we welcome guests Dr. Von H. Washington (actor/director/professor)and Ali Garrison (mezzo-soprano) for dramatic reading based on Dr. Washington's play, "In Searchof Giant" about two historical abolitionists meeting in 1844 at the Underground Railroad Station inSchoolcraft, Michigan for a kitchen table conversation about food, freedom and human interaction.For this event, Chef Alex is creating a traditional mid-19th century menu to set the scene for thisexclusive performance.

CLASSIC COCKTAILS OF THE PROHIBITION ERATuesday, February 16th, 2015

7:00 pm • $80 (price includes dinner, cocktail pairings, tax and gratuity)

In 1919, the US government passed the 18th Amendment,clearing the way for 13 years of the folly that was Prohibition.During this time, manufacturing and the sale of alcohol was

made illegal, driving alcohol consumption underground.Millions of people in small towns and big cities alike imbibedat secret bars and taverns called speakeasies. Bartenders, working with limited resources to alcohol, began an era thatresulted in some of the most creative cocktails the industryhas ever seen.

Roadhouse bartender and cocktail historian Alibeth Vandergrift has chosen several of the most popular Prohibitionera cocktails to pair with a 1920s style menu created by Chef Alex, featuring some of the times most popular foods.

GOING GOAT'S CHEESEThursday, January 21, 6-8pm, $30Dive in to the delicious world of goat's milk andthe diversity of textures and flavors that can befound in the cheeses we're making with it. We'lltaste some of our favorite goat's milk cheeses,including the Creamery's own Detroit St. Brickand Aged Chelsea, served with sweet and savorypairings, and take an idyllic photo tour of the

goat barn and milking parlor at Zingerman'sCornman Farms!

BLUE CHEESE DREAMSThursday, January 28• 6-8pm, $30Creamy, crumbly and slightly funky, blue cheesecan seem intimidating, but our cheese-mongersare here to serve as your guide into this flavor-ful world. We'll taste our way through the classicstyles of blue from around the globe as well asfrom here in the States, accompanied with ourfavorite serving suggestions. Come prepared tolearn all about these fas-cinating cheeses and thefolks who make them.

PICK YOUR PERFECT PAIR Thursday, February 11, 6-8pm, $45Beer and wine are popular accompaniments tocheese, and in this choose-your-own-adventure-style tasting, we'll help you pick your perfectpairings! We'll serve 3 classic styles of beer, 3cheese-friendly wines, and a selection of from-mage to taste. With each beverage sample, we will suggest a couple of our favorite cheese

pairing and give you a chance to try out othercheeses as well! You'll leave with lots of notesabout the combinations you tried and the con-fidence to pick out pairings on your own in thefuture!

CHOCOLATE AND CHEESEThursday, February 18• 6-8pm, $35 A night of specially-selected cheese and choco-late pairings with cheesemonger Tessie fromZingerman's Creamery and special guest AllisonSchraf from Zingerman's Candy Manufactory, we'll bring the best of both sweet and savory worlds together for a full-flavored event of alifetime. With cheeses ranging from hard, nuttygoudas to buttery soft, mold-ripened favorites, we are also featuring hand-crafted Zingerman's

chocolates made right here in Ann Arbor.

COMPARATIVECUPPINGSunday, January 10& February 14, 1-3 pm • $30/personSample coffees from the Africa, Central andSouth Americas, and the Asian Pacific. We willtaste and evaluate these coffees using thetechniques and tools used by professional cup-pers. A brief understanding of coffee will alsobe presented highlighting different processingand growing methods. This is an eye-opening

introduction to the world of coffee.

BREWING METHODSSunday, January 24& Februrary 18, 1-3 pm • $30/personLearn the keys to successful coffee brewing using a wide variety of brewing methodsfrom filter drip to syphon pot. This tasting session will explore a single coffee brewed6 to 8 different ways, each producing a unique taste. A demonstration of the properproportions and techniques for each method and a discussion of the merits and dif-ferences of each style will take place.

3723 Plaza Dr 734.929.6060 www.zingermanscoffee.com

Whether we’re pulling a shot for you in our café on Plaza Drive or sending you

off with a bag of fresh roasted beans, our passion is to source, roast and brew

great coffee. Our classes are designed for the coffee novice and nerd alike and

aim to help everyone learn about everything it takes to turn a great bean into

a great cup of coffee.

# 1 8 9

# 1 9 0

BALSAMIC TASTING WITH THE FOLKS FROMLA VECCHIA DISPENSA

Wednesday, January 276:30-8:30pm • $35/personZingerman's Events on 4th(415 N. Fifth Ave.) Working just off the historic square in

the center of the old town of Castelvetro,southwest of Modena, Italy, RobertaPelloni and her husband Marino Tintorimake a range of great vinegars. For thefirst time, their son Simone from VecchiaDispensa, will join us for an evening totell the history and taste his family's bal-samic's. They are simply some of the best we have ever tasted. So please come and join us for this special evening.

ROMANTIC ITALIANRICE WITH CHEF WALLO

Wednesday, March 26:30-8:30pm • $35/personZingerman's Events on 4th(415 N. Fifth Ave.)Italians love their pasta, but it would bemistake to stop there. They also love

their Rice. While it’s not as well knownor cooked as regularly as pasta dishes, acreamy bowl of risotto is tough to beat. Join us as we have the treat of chef Wallo walking us through a cooking demonstra-tion for making risotto. Along with therisotto we will also sample a few othertreats made with rice. it promises to be agreat evening that will have you wantingto cook more rice at home very soon.

VALENTINE HAPPY HOUR:SMITTEN IN THE MITTENFriday, February 122 Seatings: 6-7pm or 8-9pm

$35/person • Zingerman's Events on 4th

(415 N. Fifth Ave.)Taste why we are smitten with products from theMitten! Join us for a Michigan-centered happy hour,featuring a trio of select Michigan-produced winesand a specially crafted sparkling wine cocktail, paired withassorted chocolates, hand-made by some of our belovedtruffle-makers from the Great Lakes State. An excellentaccompaniment to a dinner with your sweetheart.




11

AT EVENTS.ZINGERMANSCOMMUNITY.COM

8540 Island Lake Road, Dexter

734.619.8100 • cornmanfarms.com

Farm Tours, Special Dinners and Classes You don’t have to be part of a big corporate event or lavish wed-

ding to enjoy Cornman Farms (although we certainly host those,

too!) Throughout the year we host numerous tours, dinners, classes

and more that allow people to experience our unique event space

in Dexter, MI.

Wednesday June 1 – Bacon for the Brain

In the morning– John U. Bacon kicks things off with a presen-tation from his new book, Endzone: The Rise, Fall, and Returnof Michigan Football at the ZingTrain’s speaker series.

Thursday June 2 – Annual Bacon Ball at the Roadhouse

This year’s guest speaker will be Mark Essig sharing storiesfrom his fantastic new book Lesser Beasts: A Snout-to-Tail

History of the Humble Pig

Friday June 3 – Bakin’ with Bacon at BAKE

Saturday June 4–Main Event at Camp Bacon

What an amazing l ine up of interesting, engaging, insight-

ful and funny speakers! And all the bacon you handle!

COLD WEATHER WINNERS

Thursday, January 7 • 6-8pm • $45Relax and observe as we demonstrate how to make thesecold weather comfort foods never before taught at BAKE! You'll learn our popular Urfa turkey chili, new bacon ched-dar cornbread, a root vegetable winter salad and richchocolate challah bread pudding. In class we'll taste eachdish together. When you make these recipes at home you'll warm your soul and your tummy, enjoyed on the couch in your fuzziest slippers of course. You'll leave BAKE! with ourrecipes, the knowledge to recreate them at home, a happytummy and great coupons.

DINNER SERIES:FRENCHSaturday, February 61:30-5:30pm • $125Let's make dinner together! Learn to

bake a few classics and go home witha fine French inspired meal youmade yourself. We’ll make savorybacon quiche Lorraine, crusty frenchbaguettes, and crispy tuille cookies. You'll leave BAKE! withour recipes, the knowledge to recreate them at home, din-ner for four and great coupons.

PICK ME UP! TIRAMISUSunday, February 14 • 1-5pm • $125In this class we’ll be making and assembling a world-classtiramisu from scratch! See how magically each flavor blendstogether to make one of our favorite Italian sweets. You’llfind you can make a tiramisu that’s more creamy, rich, andlight than any restaurant serves! You'll leave BAKE! with ourrecipes, the knowledge to recreate them at home, a com-plete tiramisu to enjoy at home and great coupons.

June 1- 5, 2016 We’re really excited about this year’s Camp Bacon! Our

annual fundraiser for the Southern Foodways Alliance and

the Washtenaw County 4H is coming up the first five days

of June!

Adrian Miller, Presidential Pork,

(James Beard Award-winning author)

Adrian Miller o "The Popularity of All

Things Porcine in Presidential Foodways."

Mark Essig on "Lesser Beasts: A Snout-to-

Tail History of the Humble Pig."Ari Miller from 1732 Meats on “What’s a

nice Jewish boy Doing Making Bacon?”

Eric Clayman from the Denver Bacon

Company on "How to Make Guanciale."

Chris Wilson from the Smithsonian

Museum on “Pork and African American

Culture.”

Chef Sherry Yard from Los Angeles on

"Baking with Bacon."

Fred Bueltmann from New Holland

Brewing on “Crafts Come Together Raising

Bacon and Brewing Beer.”

Fidel Galano on "The Mysteries and

Mastery of Cuban Pork Cooking."

Steve Carre from Australia

Susan Schwallie national consumer

statistics expert on "The Latest Bacon

Related Numbers."

Special Guest Appearance by John U.

Bacon on “Being Bacon—

the Latest Chapter."

Mike Zoromski, Smokemaster at Nueske,

"A Look Behind the Smokehouse Door."

Sunday June 5 – Camp Bacon Street Fair

at the Ann A rbor Farmer’s Market

Come on down to the market (just up the blockfrom the Deli) from 11-2 tocelebrate all things pork.Buy bacon, eat bacon,games, face paintingand a whole lottapork-focusedfun! Vegetarians welcome!

COCKTAIL CLASS:GIN-UARY TAKE TWOThursday, January 7 • 7-9:30pm • $65 We’ll become acquainted with genever, the original Dutch“gin,” in an 1860s recipe for The Improved Holland Gin

Cock-Tail. Then we’ll highlight the English Old Tom style ofgin in a drink named the Martinez. Lastly, we’ll embrace aNew American type of gin (made right here in Michigan) ina modern cocktail, the Gin-Gin Mule, made with fresh mintand homemade ginger beer. Guests will learn to make allthree cocktails themselves while enjoying appetizers madeby Cornman Farm’s own chef in the farmhouse kitchen.

AN EVENING IN SICILY(VIA DEXTER)Saturday, January •9-7:00pm • $125Gioacchino Passalaqua, anItalian artisanal food exporterand native Sicilian who co-leads the Sicily Food Tour withZingerman’s Food Tours is com-ing to town and he’s bringingone of Sicily’s top chefs withhim. Claudio Ruta is a Michelinstar recipient for his restaurant La Fenice in the hotel VillaCarlotta in Ragusa, Sicily. The area is renowned for itsbounty of amazing foods, and Claudio is bringing many ofthose signature flavors along with him for a very specialdinner at Cornman Farms in Dexter. With the assistance ofGioacchino—an accomplished cook and sommelier in hisown right—Claudio will be preparing a menu with wine pair-ings that showcases the amazing foods of Sicily.

COCKTAIL CLASS: TIKI TIMEThursday, January 21 • 7-9:30pm • $70Born in Hollywood in the 1940s, this pseudo-Polynesiandrink fad was a mainstay on the American drinking scene foralmost 40 years. Recently Tiki cocktails have experienced arevival, thanks to dedicated bartenders that spend the time

to craft the drinks the way they were meant to be, usingfresh fruit and painstakingly made syrups and purees. We’llembark on a virtual spring break when we explore threeclassic Tiki tipples: the Rum Runner, the Painkiller, and ofcourse, the drink that started the craze, the Mai Tai. Guests will treat themselves to a taste of the tropics with this intro-duction to the world of Tiki. Come join us at the farm, learnto create these three distinct cocktails, and enjoy the fruitsof your labor while sampling flavorful appetizers cookedfresh during the class by Cornman Farm’s accomplished chef.

COCKTAIL CLASS: AN AMERICANCOCKTAIL IN PARISMonday, February 11, 7-9:30pm • $70Founded in 1911 and sold to Scottish-born celebrity bartenderHarry MacElhone in 1923, Harry’s New York Bar is Paris wasTHE place to imbibe in the City of Lights. Celebrities like

Marlene Dietrich, F. Scott Fitzgerald, George Gershwin, JackDempsey, Coco Chanel, and perhaps most notably, ErnestHemingway, all spent time enjoying a cocktail (or several)at this famous watering hole. Join us this evening as we lookback on the impact Harry MacElhone had on internationalcocktail culture with three of his own romance-inspired tip-ples: the Between the Sheets, the Monkey Gland, and the VieRose. Guests will learn to make themselves, and then enjoy,all three cocktails, as well as delectable light fare created byCornman Farms'talented chef.

3723 Plaza dr. • 734.761.7255 www.bakewithzing.com

Hands-on Baking ClassesBAKE! is our hands-on teaching bakery in Ann Arbor,

tucked between Zingerman’s Bakehouse and Creamery.

At BAKE! we share our knowledge and love of baking

with the home baker community, seeking to preserve

baking traditions and inspire new ones. We offer dozens

of different bread, pastry and cake classes in our very

own teaching kitchens. All of us at the Bakehouse know

the joy and excitement of baking something really good

and sharing it with friends when it’s hot out of the oven.

You’ll leave BAKE! with the food you made in class and

the inspiration and skills to bake at home!




12

I once spent a night near Modena, Italy at an agriturismo,basically the Italian version of a B&B that’s on a farm. I got totalking with one of the owners and he asked what brought meto the area. I replied I was there to visit La Vecchia Dispensa,a balsamic vinegar maker. “Oh!” he exclaimed, excited. “You

see that door? That goes to my attic. That's where I keep mybalsamico. Would you like to see?” He opened the door toreveal a small, cluttered room with a set of five small old wooden barrels filled with balsamic. “It's nothing fancy like Vecchia Dispensa,” he told me, “but it's enough for my family.”I had heard that people still make their own balsamic in theirattics, but I didn’t really understand how standard it is it untilI saw it. (As an aside, an attic filled with balsamic smells a lotbetter than an attic filled with mothballs.)

Balsamic has been made for family use for hundreds of years.

In fact, for most of its history, balsamic was made ONLY forthe family. Every family around Modena would keep theirown set of barrels in the attic toage with the seasons of the year.The balsamic was—and still is—anincredibly valuable family heirloom,like at the agriturismo. It was used

primarily as medicine, not as saladdressing. If you had a stomach ache,grandma would prescribe a spoon-ful of balsamic. (Not bad, huh?) TheItalian word balsamico comes fromthe same source as balsam in English:a resinous liquid with medicinal ben-efits.

Today, aspirin has replaced balsamicas the medicine of the day, but bal-samic remains a family affair in Italy.The balsamic we get from La VecchiaDispensa is made by the Tintori family. When I visited, SimoneTintori showed me around theacetaia—the space where thebalsamic is made. His family has perhaps a dozen sets of bal-samic barrels. A set is called a batteria and typically includesfive barrels. As Simone explained it to me, each batteria is

made by the grandfather when a new daughter is born intothe family. The balsamic made in the barrels will become apart of her dowry, but they'll remain with the family's col-lection even after she is married. The dozen batterie in theTintori family's collection represent a dozen daughters overthe last few generations.

Each batteria bears the name of the daughter who ownsthem. I saw Antonietta, Guendolina, Roberta. Many of thebarrels are decades old. As we walked through the acetaia,Simone points out batterie belonging to his sister, his aunts,his grandmother. On the walls above the barrels were oldblack and white family photos. “The acetaia is our familypantheon,” Simone poetically explained.

The same barrels made for Simone’s grandmotherwhen she was a toddler are still in use today.

In fact, they’re probably at their best now, having decadesof use. When you put vinegar in a wooden barrel, the barrel

doesn’t just flavor the vinegar. The vinegar also flavors thebarrel. It’s an ongoing virtuous cycle, a vinegar-flavored bar-rel gives a different, more complex flavor to the vinegar thanthe brand new barrel did. A well-made barrel can be used foras long as a century before it falls apart.

It’s the barrels that give the balsamic most of its flavor.

To make traditional balsamic, you start with just one ingredi-ent: grape must, the unattractively named fresh-pressed juiceof grapes, skins, seeds, and stems. The grape must is cookedand reduced, then it goes straight into barrels. To start theaging process, it’s mixed with a little of last year’s balsamic,called the “mother,” which kicks off the transformation frommust to vinegar. As it ages the balsamic will spend time in atleast four different barrels or as many as a dozen. The barrelsin a batteria are typically made from a variety of different woods including oak, acacia, cherry, juniper, and mulberry.By the time the balsamic is ready to sell, it will have spenttime in each barrel in the batteria. Each type of wood con-tributes a different flavor. Older barrels add complexity andbalance.

Balsamic Tasting with our friends from Vecchia

Dispensa at Zingerman's Delicatessen, January 27.

See details on page 10!

These days, most of the balsamic on the marketdoesn't come from family pantheons.

About fifty years ago, balsamic makers starting producinga variation on their ancient, traditional product. If you seeany balsamic for less than $100 a bottle, you can bet it’s this

new version of the vinegar, which I’ll call “regular balsamic.”Regular balsamic isn’t always just made of must. It can haveup to 80% wine vinegar which is cheaper than must but oftenhas a harsher flavor. But perhaps the biggest difference is thatunlike the traditional balsamics which age for at least a dozen years before they’re allowed to be sold, regular balsamic canbe sold after just two months. That’s what happens with thethin, sweet, bland vinegar you find in most grocery storestoday.

When choosing a balsamic, it’s always good to taste—if youcan. When that’s not an option, check the ingredient list. If wine vinegar is listed first the flavor will be weak, and you’re

likely to see caramel coloring added as well—too much wine vinegar dilutes the balsamic from the dark liquid weexpect and caramel coloring is added to hide that. At VecchiaDispensa, they use 70% grape must as the base of their regularbalsamics and they never add any caramel coloring. But formy money, I’d say it’s how the balsamics are aged—and howlong they’re aged—that makes the biggest difference. VecchiaDispensa ages in good wooden barrels for years, and you cantaste the complexity and balance they give. In Italy they usedto put the age of the balsamic on the label (and that’s still how we do it at Zingerman’s), but the Italians recentl y switchedover and started listing the density instead. If you find thedensity listed on the label, as the density gets higher the bal-samic will be thicker and sweeter. Our six-year balsamic has adensity of 1.18 and a bright, acidic flavor while our thirty-yearbalsamic has a density of 1.35 and a deeper, more raisiny flavor and a consistency closer to molasses.

VECCHIA DISPENSA BALSAMIC VINEGARby Val NefF-RAsmuSsen

1. To whisk into a vinai-grette: pick a younger,brighter balsamic, like the8 year

2. To drizzle over straw-berries: go for an older,sweeter balsamic, like the16 year

3. To reduce to a syrup:start with an older, thickerbalsamic like the 30 year—it’s already so condensedand sweet from aging thatthere’s no reducing neces-sary

4. To marinate meat: try abalsamic with full-flavorbut still some acidity, likethe 10 year

5. To shake into a cocktail:choose a bright, acidicbalsamic, like the 6 year

6. To finish a soup orbraised dish: use a well-balanced balsamic, likethe 10 year

7. To stun your guests:offer them a bit of Goldor Silver label traditionalbalsamic sprinkled ongood Parmigiano Reggiano

Which balsamic for which use?

CHECK OUT THE THE FEED BLOG ABOUT THE SECRET LIFE OF AMAZING FOOD AT ZINGERMANS AT THEFEED.ZINGERMANS.COM

FARRO PICCOLOThis appears regularly on the Roadhouse dinner menu.The sauce and accompaniments change regularly but theflavor and quality of the faro itself—coming as it does from Anson Mills—stays very much the same. Nutty, wheaty,delicious. Farro Piccolo is also the oldest cultivated grain,dating back at least 10,000 years Farro Piccolo is therarest of Italian ancient grains. Anson Mills is the onlygrower of this exceptional Italian cultivar in the UnitedStates. Light in color and character, Farro Piccolo, which isharvested in the summer, complements vegetables grownin its own season. It cooks pretty quickly so you can boil itup at home and use like barley or wheat berries.

STONE GROUND AMERICAN OATSI never thought I’d taste an oatmeal as good as the one we get from Donal Creegan at Walton’s Mill in Ireland. ButGlenn and crew have again done what no one believedthey could do. It’s just as delicious! Like the Irish offer-ing, all the oats are toasted before milling which bringsout a bit of a cararmel flavor. Like the Irish, they’re stonemilled—not milled with metal rollers, or steel cut—whichgives a coarser broken kermel, more like most of usexpect to see with polenta.

Like the Walton’s Mill oatmeal the germ is left in addinga lot to flavor but also cost because it has to be shippedand stored refrigerated. Anson Mills new crop oats areso moist they must first be toasted in order to be hulled.

Besides reducing cooking time, toasting produces a burstof spicy caramel alongside a light, clean backdrop offresh oat flavor. Anson Mills’ hand-milled whole organicoats are stone cut on the bias to retain something of theiroriginal coarse kernel texture and a ton of whole germflavor. Hulled, toasted, and hand-milled the very daythey’re shipped.

If you’re looking for more after all that . . . these threefilms from Southern Foodways Alliance are all excellentand informative.

http://www.southernfoodways.org/film/they-came-for-shrimp-grits-the-life-and-work-of-bill-neal/

http://www.southernfoodways.org/film/sapelo-red-peas/

http://www.southernfoodways.org/film/carolina-grist/

MORE GREAT WAYS

TO GET YOUR GRITS

AT THE ROADHOUSE

Grits and Bits Waffles – A colonial era blend of theDutch tradition of waffle making with the American expe-rience of grits. The result? Wonderful wafflles enriched with Anson Mills grits, topped with bits of Nueske’s apple- wood smoked bacon and Vermont Cheddar. Served withreal maple syrup.

Carolina Gold Rice and Grits Waffles – The samegreat idea but made with Anson Mills Carolina Gold RiceFlour. Great alternative for those who aren’t eating wheat. I eat ‘em because the flavor is so fantastic!

Potlikker Fish Stew – One of my favorite dinner

options at the Roadhouse. Potlikker is the broth thatcomes from the five to six hours of cooking collard greens with plenty of bacon and ham hocks. We poach fresh fishand seafood in the potlikker and then serve it over AnsonMills grits. Very much out off the West African traditionsof serving a brothy stew over starch, eating a lot of greensand fish! A delicious dish, that’s filling and good for youat the same time.

Val Neff-Rasmussen writes

The Feed blog at zingermans.com

continued from Page 5




13

Tradizionali Balsamics from ModenaThese are the vinegars about which legends have been woven.Buy one for a grand occasion. A golden anniversary. A wedding. A

newborn. An election. Tested by a panel of judges, the qualifiers inModena are graded gold and white. Then they return to the woodfor another five, ten, twenty, or a hundred years or more. Duringthe aging process, the vinegar is shifted from one type of wood tothe next. Cherry, chestnut, oak and mulberry all leave their imprinton the flavor of the vinegar. The result is an almost unbelievableconcentration of sweet-sour flavor in a dense, intense, brown-black vinegar that hints of berries, grapes, vanilla. There is nothing like itin the world. Only a tiny amount is released each year, in elegantglass flasks. Let loose a few drops on ripe strawberries fresh fromthe market. An amazing treat you'll always remember. All traditionalbalsamics from Modena are bottled in Ferrari designer GiorgioGuigiaro's streamlined, sexy bottle, then gift boxed. They mayall look the same, but the vinegar is not. We buy ours from ErikaBarbieri, one of only a handful of female balsamic makers. I thinkher vinegars are consistently fantastic—and the juniper aged versionis unique.

The woody, earthy intensity of our10 year balsamic rounded out with adose of lush sweetness.

Sixteen Year Aged Balsamic in an Oak BarrelLa Vecchia Dispensa’s cooper has fashioned a few small,seasoned oak barrels filled with over a quart of our exclu-sive sixteen year aged balsamic. Use the glass dropper torescue a bit of balsamic for salads or strawberries. Kept

sealed, it’ll last indefinitely and get better with time, justlike you. Quantities very limited.

At $25 it was a good buy. At

$20 it's unbeatable. A kitchenstandard.

Perennially, our best selling bal-

samic. Beautifully packaged,complexly flavored, it’s the mostintensely flavored balsamic of itsage I’ve ever tried.

S A V E $10

S A V E $5

16 year aged

the regal, rare ones

8 year aged 10 year aged

30 year aged

by the barRel

Our annual Balsamic Vinegar Sale is back!

at Zingerman's Delicatessenand online at

www.zingermans.com

Sale ends Jan 31, 2016

S A V E $200

Two new traditional balsamics from Erika Barbieri —here just for the balsamic blowout then they're gone.

Juniper WoodExtra Aged Aged primarily in Juniperfor over two and a halfdecades, then gift boxed.Haunting flavor, amazing

packaging.

Grandmother'sFabulousTraditional balsamic frombarrels that are over acentury old. One of a kind.Mind-blowing. Comes gift-

boxed in a handpainted wooden box.

New!

S A V E $15

S A V E u p t o $100

S A V E $125

S A V E $20

S A V E $25 0

With much of the flavor of bal-samics that cost twice as much,this is a great deal for a great vinegar.

S A V E $10

Balsamic SamplerFour precious small bottles (about an ouncetotal) of Vecchia Dispensa's 8, 10, 20 and 40 year aged balsamics. They look like beautiful vials of perfume, just way tastier.

four ages




14

1. Have The Cake of Your Dreams —Multi-talented Designers Available toMake it Happen

There’s not one but six talented and pas-sionate cake designers ready to advise youand work on your custom wedding cake. De-pending on the complexity of the design and variety of decorations, everyone might do alittle something to make your cake great.

We’ve found over the years that a diverseteam enables us to make the best cakes. Eachof our designers has years of pastry and cakeexperience, different aesthetic passions and

a variety of skills to bring to the process. With all this skill, talent, care and passion we’re able to create an incredible variety ofcakes.

For each cake we make sure that the decora-tor best equipped for the design choices isthe lead designer. The designer knows longin advance of the wedding date that they’llbe doing the cake. This gives them the timethey need to dream, practice and plan.They’re in charge of the process and whenappropriate enlist the contributions of theothers to make the cake perfect. On verychallenging cakes, I often hear lively conver-sations for weeks ahead discussing the best way to make it just right.

Besides all of this thoughtful planning, each

week as we’re making cakes the designersactively give each other suggestions andhelp. There are many sets of talented eyesoverseeing the final execution of the cake.

2. Serve a Cake That Tastesas Great as It Looks

We got into the cake business sort of back- wards, at least compared to how most bak-eries do it. Cakes are generally sold by howthey look, not how they taste. So they lookluscious and full and fancy, and then when you get them home they often don’t taste likeanything. Big disappointment! Since we’vealways been committed to flavor first andare known for making humble traditionalbaked goods, our initial everyday cakes tast-ed really good but looked well, let’s politely

say “plain” at best. The good news for you is

that even though we’ve greatly improved theappearance of our cakes, flavor is still mostimportant to us.

Our cakes, buttercreams and fillings aremade in our pastry kitchen from scratch withfull-flavored ingredients—real butter, real vanilla extract, fresh eggs, Guernsey dairyproducts, great chocolate, toasted fresh nuts,and the best spices we can find. We make ourown fondant out of only real ingredients (nopreservatives or weird chemicals) and it hasa sweet vanilla taste.

With our cakes there’ll be no mismatch of ex-cellence between the flavor of your cake andit’s appearance.

3. Get What You Expect—Accuracy is Foremost on Our Minds

If there’s one thing we learned very earlyon in the world of decorated cakes, it’s thataccurate and detailed communication iscritical and not always so easy to achieve.The basic vocabulary of cakes is not gener-ally known so that’s where we need to start. What’s fondant? What’s a butter cake versesa sponge cake? It gets more complicated when we move into designing. While direc-tions like “make it pretty,” “lots of flowers,”“bright pink” may seem descriptive enough, we have found that there’s lots of room forinterpretation with directions like these.

To make sure we create what our guestsare imagining, we use pictures, actual colorswatches or color charts, draw detailed rep-resentations of cakes for your review, andmake samples of the design technique we’rerecommending for you to see. We have mod-el cakes in our display room so that guestscan have a clear idea of the size of theircake. We even have undecorated forms that we use to build cakes right in front of you sothere won’t be any big surprises on the dayof the wedding.

4. Enjoy Zingerman’s Great Service inthe Process—It’s Sweetly Interpretedin the Cake Department

• Taste, Taste and Taste. We give our guests a

box of 7 samples (different combinations ofcake flavors and icings and fillings) to try at

home with as many people you feel like shar-ing with. If you don’t find perfection in thisbox we’ll make more combinations for youuntil you discover the combination you love.Can’t choose between a few? Don’t choose.Have a different combination for each tier of your cake. Need to plan your wedding from adifferent city? We’ll mail the samples to you.

• Want a custom flavor of cake that we aren’toffering? Give us time to work on the recipeto make sure it’s delicious and we’ll be happyto accommodate you. We’ve made cakes outof our Buenos Aires and Townie (gluten-free)brownies, added chocolate to our coconut

cake, and baked some nostalgic favoritefamily recipes.

• Have a limitedschedule? We want to make iteasy for you to meet with us so we areavailable every dayof the week. Gen-erally we work until3 in the afternoon but if an appointment at5:30 on a Wednesday is what you need, we’llchange our schedule to make it happen.

• Can’t come to town before the week of the wedding? We’ve become good at designingthrough phone calls and emails.

5. Your Guests Will Go Gaga!For many of us a wedding is the biggest party we’ll ever throw and we want to make surethat our guests have a great time. Over the years, the wedding cake has remained oneof the symbolic must-have elements but ithas also become one of those things that wedon’t expect to really want to eat becauseso many we’ve tasted have been terrible. (Ioften wonder if that’s why the standard wed-ding cake serving size is so small.) We want your guests to rave about the cake—its ap-pearance and its flavor. Yes, we want them tobe looking for seconds and telling you howmuch they loved the cake!

1. Custom Zingerman’s Bakehousecookies at each place setting.

We’ll work with you on shape, color and designto match your theme when we create thesecustom decorated, handmade butter cookies.See photos at www.zingermansbakehouse.com

2. Handmade Zzang! candy bars andPeanut Brittle as gifts for your guests

Candy-maker Charlie Frank is busy every daymaking delicious confections by hand. We canpackage them up as custom gifts to wow yourfriends and family!

3. Gift baskets for yourout-of-town guestsThe service stars at Zingerman’s Mail Order aregeniuses at crafting custom gift baskets for ev-ery occasion. We can help you bring the bestof the Deli to your guests’ door when they ar-rive for the big event! Call us at 800.636.8162to get started.

4. Catering from Zingerman's Roadhouseon the Road or Zingerman'sCatering & Events

Zingerman’s loves a party and we'd love tohelp feed your guests. We can help you comeup with a menu of your favorite full-flavored,traditionally-made food, and bring them to you. Call us to find out more!

• Zingerman’s Roadhouse: 734.929.0331 or

[email protected]

• Zingerman's Catering & Events:

734.663.3400 or zingermanscatering.com

5. Bachelor and bachelorette parties withBAKE!—our hands-on baking school

Get your hands in the dough with your friendsand family for a day of baking (and eating) that you’ll remember for a lifetime. Customize yourclass with cookies, pies, breads, cakes andmore!

To Have Zingerman’sAt Your Wedding

Interested in Finding out more about having a Zingerman’s Bakehouse wedding cake?

Call us at 734-761-7255 or email us at [email protected].

It’s not a wild fantasy to have yourplanning streamlined and complete,the ceremony written, the locationchosen, the flowers and cake waitingand ready.

Your wedding can truly be as simple,intimate, blissful and charming as you dream it to be. Not only doesour wedding package contain everynecessary key component, but your wedding unfolds in the mostcharmed Midwestern farm setting—arestored, pre-Civil War barn, a

quaint Greek revival farmhouse, agrandfather oak tree, a goat parlor with herd and pastures, kitchen,gardens galore.

Simple, magical, &

complete—yourelopement orintimate weddingat Zingerman’sCornman Farms inDexter, Michigan, just west of Ann Arbor.

We are ready and at your s ervice. Contact Tabitha Mason to book your

elopement or intimate wedding! [email protected] or 734-619-8100

• Your ceremony onthe farm property in your choice of themost picturesque spot

• Your photographer

• Your bouquetand boutonniere

(one of each,

or two of either!)

Your elopement and intimate wedding packages include

Intimate Wedding Package (5-20 People) While you relax, we secure all the key componentsof your wedding with just two weeks notice, forbetween 5 and 20 guests (including the couple).

$5,500 includes a half-day rental,either 9am-2pm or 4-9pm

Elopement Package (2-4 People) While you relax, we secure all the key components of your wedding with just two weeks notice, for up to 4people (including the couple).

$2,950 includes a half-day rental,either 9am-2pm or 4-9pm

Plan Your Wedding with Zingerman's!

Elopements and Intimate Weddings

• A gourmet meal after the ceremony (either brunch, lunch ordinner depending on time of day) prepared by Zingerman’sChef Kieron Hales complete with a bottle of champagne orsparkling cider, and topped off with a scrumptious cake, lov-ingly baked by Zingerman’s Bakehouse

DeliciousWays

5



15

We have made some great specialty breads

over the years that developed their own

small followings, so we bring them back for

a weekend here and there just for fun. If

you’re looking for a little adventure check

out this calendar.

January 1-3

Rosemary Baguettes

Cherry Scones

January 8-10

Craquelin

Cinn-oh-man

January 15-16

Pumpernickel Raisin

January 15-17

Bacon Cheddar Scones

January 22-23

Scallion Walnut bread

Cheese or raspberry

danish Janary 29-31

Cinn-oh-man

January 29-30

Chernushka Rye

February 5-6

Margaret's Sweet Wheat

February 5-9

King Cake

February 9

PaczkiFebruary 12 -13

Chocolate CherryBread

February 12

Chocolate Dipped

Palmiers

February 12-13

Peppered Bacon Farm

February 19-20

Scallion Walnut S'more Tarts

February 26-27

Potato Dill

JanuaryRaspberry White

Chocolate ChiffonLayers of fluffy yellow chif-fon cake, filled with our own

vanilla bean pastry cream andraspberry preserves, coveredin vanilla butter cream and

white chocolate shavings.

FebruaryRigó Jancsi

with Chesnut Cream A regal torte made with twolight layers of chocolate chest-nut sponge cake, filled withrum spiked chestnut whippedcream, iced with a thin layerof apricot glaze and finished

with rich dark chocolate ga-nache. Chestnuts are a staplein Hungarian food and dessertsand we knew they would adda new layer of flavor to thisclassic torte.

JanuaryRustic Italian RoundOne of our best selling breads for its

versatility. It has a beautiful white

crumb and a golden brown crust. This isthat great, simple, white European loaf.

All it needs is some sweet butter.

FebruaryBetter than San FrancisoSourdough Round Good enough to ship back to Califor-nia. Crisp, crackly crust, moist honey-combed interior and the trademarksour tang that will tickle your tongue.

The ultimate experience for the home baker! We guide you through a compre-

hensive education in bread and pastry techniques in a fun, exciting, relaxed

and always hands-on classroom. Includes breakfast and lunch everyday, and

you’ll need to bring along an empty suitcase to take home all the great food

you’ve made. For adults 17 and older.

Bread Weekend 3.0Sat & Sun, Feb 27-28 • 8am-5pm • $500In this action packed weekend of breadbaking you’ll make a griddle flatbreadcalled m’smen, banana quick bread, yeasted sesame semolina with gold-en raisins and fennel, whole wheatbaguettes, crispy breadsticks, pret-zel buns for sandwiches, versatilebrioche, classic onion rye, spicy

chile cheddar and savory potatodill bread. We’ll cover numerousbread making techniques including yeasted breads, starters, fermentingand proofing doughs, baking a greatcrust and more. We’ll show you a jaw-dropping world of amazing breads that you really can bake at home!

Pastry Weekend 3.0Sat & Sun, Apr 9-10 • 8am-5pm • $500This weekend will cover a variety of techniques such as crimping pie dough, par-baking, creaming method, kneading, cooking custard, filling a cake and more. You’lllearn while creating quiche Lorraine, puff pastry, palmiers, blondies, Whoopie pies,cream cheese and apricot strudel, cheddar bacon scallion scones, Triple Troublechocolate cookies, New Deli Crumb Cake, fresh fruit tart, and a European torte.

Staff PicksFri - Sun, Jul 22-24 • 8am-5pm (9am-3pm Sun) • $675Even more baking action in this new 3 day BAKE!-cat-ion® full of sweet and savory recipes that are the toppicks of Zingerman’s Bakehouse staff. You’ll learn a wide variety of techniques including making breadstarters and poolish, forming a flaky pie crust, frying,dough fermentation, cooking pastry cream, knead-ing dough, and more. Together we’ll make a laundrylist of all time favorites including maple sandwichcookies, Ginger Jump Up cookies, bacon pecan San-dies, Buenos Aires brownies, crullers, rhubarb pie,coconut cream pie, Boston Cream pie, Somodi Kálacs,Peppered Bacon Farm bread, scallion walnut bread, chocolate sourdough, brioche buns,focaccia w/caramelized onions, walnuts, gorgonzola, and French baguettes. Phew!Bakers know how to eat!

Basic Camp Tue-Fri, Jul 19-22 • 9am-12pm • $300 Tue-Fri, Jul 26-29 • 9am-12pm • $300Let’s learn to BAKE! this summer! Parents dropoff the kids for some hands-on learning & fun,then pick them up and enjoy tasting what theymade. We’ll cover a variety of basic bakingtechniques including following a recipe, usinga scale, mixer and piping bag and kneading,

rolling and shaping doughs. We know these valuable kitchen skills will come in handy for years to come and inspire a new generation ofbakers. This day camp also includes a tour ofZingerman’s Bakehouse. Space is limited to 12students, ages 10 to 12.

Over four days we’ll travel the globe to makethese tasty recipes:

Let’s learn to BAKE! this summer! Parents

drop off the kids for some hands-on learn-

ing & fun, then pick them up and enjoy tast-

ing what they made.

Bake!-cAtions BAKE! Camp for Kids

Advanced CampTue-Fri, Jul 26-29 •1:30-5:30pm • $400Has your child already been to our basic campor has a flair for baking at home? We’ll cover a variety of baking techniques while making stru-del, challah bread, rugelach, puff pastry, scones,cupcakes, rye bread and cinnamon rolls. We’llalso introduce safe knife skills and have somefun with an egg separating race. We know these valuable kitchen skills will come in handy for years to come and inspire a new generation ofbakers. This day camp also includes a tour ofZingerman’s Bakehouse. Space is limited to 12students, ages 11 to 13.

American:Black Magic brown-ies, Snickerdoodles,butter pie crust

French:quiche Lorraine,baguettes,Tuille cookies

British:soda bread,shortbread cookies,& Baps (dinner rolls)

Italian:Pizza, Focaccia, Amaretti cookies

new in 2016!

20% off whole cakes and slices!

$4.50each

(reg. $6.29)

New Baking Experiences!BAKE! Camp for kids

BAKE!-cations® –Bread 3.0,

Pastry 3.0,or Staff Picks

Find out more at bakewithzing.com!

New Baking Classes!Baking Basics

Doughnuts 2.0

International Cookies

Muffin Method

World Of Cookies

New Savory Classes!Pasta Making

Pizza Primo

Savory Pies 2.0

Holiday Classes!Hot Cross Buns

St. Patrick’s Day Baking

Visit www.bakewithzing.comto register!

The Hands-On Teaching Bakery at Zingerman's Bakehouse

zingerman's newsletter january/february 2016

Documents