zingerman's roadhouse catering menu 2014

8/11/2019 Zingerman's Roadhouse Catering Menu 2014

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Looking to book a private event?See if one of our rooms would work for you!

Patio seats 80 people,

holds 110 people standing

Common Room seats 75 people

Common & Patio seats up to 155

If youre planning your wedding and

you met your fianc on vacation in New

Orleans, bring back the moment you met

with a NOLA-themed dinner and share the

experience with your guests. Maybe your

favorite vacation spot is Maine, so lets do a

traditional crab feast for all to enjoy.

Call us at 734.929.0331 or send us an email

at [email protected] to set a

date and time.

You tell us your favorite foods and

memories from your experiences and Chef

Alex will make a menu you will be proud

to share. We will explore different wines,

beers and cocktails traditional to the

theme or region, rounding out the menu.

As you look through our catering menu,

if you arent seeing what you want to serve,

dont hesitate to call us. We can create

the perfect meal for your occasion, from a

casual backyard American BBQ to a

five-course dinner and every cuisine

in between.

We look forward to being a part of your

special occasion!

We bring the Zingermans Roadhouseexperience to you! Well take

everything you love about the

Roadhousegood food, amazing

service from staff you know and trust,

a casual and fun atmospherepack

it up and take it to where you are.

When you work with the Roadhouse,

you get more then good food. You

get the full Zingermans Roadhouse

experience!

Let us plan your New Mexico Green

Chile dinner, your Wisconsin Cheesedinner or your backyard Southern

BBQ party, complete with an on-site

roaster, four different BBQ sauces

to choose from, your favorite wines

and beers from the South and staff

who can share the stories behind the

meal. The Roadhouse has spent years

traveling the country and discovering

traditional American foodways.

We would love to share the

experience with you!

Decide on a theme that is important

to you and your event.

Plan a meeting with Zingermans

Roadhouse Catering.

We make the menu!

Invite your friends and family to an

experience they will never forget!

How to plan a dinner with the Roadhouse

ChefAlexYoung

isthe2011

WinnerofBestC

hefinthe

GreatLakesRegi

onfromthe

JamesBeardFou

ndation.


3/16

Sweet Potato Fries (serves 15-20) $25

Spicy Sweet Onion Rings (serves 15-20) $45

all prices below per 50 pieces

Mini Burgers $175

Oysters Rockefeller $200

BBQ Beef Canaps $150Goat Cheese Tarts $175

Crab Stuffed Mushrooms $175

Bacon Wrapped BBQ Shrimp $200

Korean Short Ribs $175

BBQ Meat Balls $150

Hush Puppies $90

NOLA BBQ Shrimp $200

Mini Corn Dogs $75

Jerked Lamb Kabobs $200

BBQ Spare Ribs $175

Baked Artichoke Dip $250

Baked Crab Dip $275

Spinach Dip $200

Artisan Cheese Fondue $250

all prices per 50 pieces

Pimento Cheese Canaps $125

Pork Pate Canaps $150

Roast Beef-Wrapped Asparagus seasonal $200

Goat Cheese & Wild Mushroom Canaps $150

New Potatoes and Caviar $175Fruit Skewers (with Pineapple Tree) $175

Roquefort & Pecan Balls $150

all prices per pound; serves 15-20 people

Virginia Peanuts $21

Spiced Cracklins $25

Fresh Tortilla Chips and Salsa $30

Small (serves 15 to 25) $45

Medium (serves 30 to 50) $90

Large (serves 50 to 75) $150

Small (serves 15 to 20) $45



each serves 40-50 people

select from our list of Artisan Cheeses

Small(serves 15 to 25) $120



20% gratuity and 6% sales tax added to all parties hosted at the Roadhouse.

"Zingerman'sisoneof

themost important food

destinations inthe country.

Travel+LeisureMagazine

Hot Hors dOeuvres Cold Hors dOeuvres Snacks

Cheeses

Vegetable Crudites

Fruit Platter

Hot Dips


4/16

Jane and Michael Stern on The Splendid Table

The Roadhouse knows the importance of a good breakfast,which is why our breakfast menu has only the best ingredients for your most important

meal of the day. We buy our eggs from our friends and neighbors in Homer, Michigan,

who have been delivering eggs from cage-free hens weekly since we opened in 2003.

Our breads and bagels come from Zingermans Bakehouse and are delicious topped

with Zingermans Creamery Cream Cheese and Michigan farm butter. And no breakfast

is complete without Roadhouse Breakfast Sausage made in-house and a few slices of

Nueskes Applewood Smoked Bacon.


5/16

Zingermans Bakehouse Muffins

Croissants and Bagels

Zingermans Creamery Cream Cheese

Michigan Farm Butter

American Spoon Preserves

Assorted Fresh-Squeezed Juices

Rishi Assorted Hot Teas

Zingermans Roadhouse Joe

and Detroit Street Decaf

Assorted Muffins $2.75/each

Croissants $3.50/each

Coffeecake small $14.95

large $29.95

Magic Brownies (4 pack) $12.95

Assorted Cookies (6 pack) $5.95

Roadhouse Donuts $12/dozen

Coffee (serves 10) $30/gallon

Sparkling or Spring Water $1/each

Real Sugar Coke $3.50/each

Sprecher Gourmet Sodas $3.00/each

Fresh-Squeezed Lemonade

(serves 8) $40/gallon

Fresh-Squeezed Orange Juice

(serves 8) $40/gallon

Sliced Fresh Fruit $3/per person

Zingermans Bakehouse

Assorted Fresh-Squeezed

Juices


Muffins, Croissants & Bagels

Zingermans Creamery

Cream Cheese

Smoked Salmon

Michigan Farm Butter


Sliced Fresh Fruits

Assorted FreshSqueezed Juices

Rishi Assorted Hot Teas

Zingermans

Roadhouse Joe and

Detroit Street

Decaf

Bring your group to the Roadhouse, roll up your

sleeves and get to work on an all-American breakfast.

We have a private room with Wi-Fi and AV equipment

to make presentations a breeze and youll find

plenty of free parking.

To Reserve: Call 734.929.0331


6/16

Sliced Fresh Fruits

Scrambled Local Eggs

Applewood-Smoked Bacon

Country Sausage

Breakfast Potatoes


Muffins and Croissants

Zingermans BakehouseCoffeecakes

Michigan Farm Butter &


Assorted Fresh-squeezed Juices

Roadhouse Joe & Detroit Street

Decaf from Zingermans Coffee Co.

Rishi Hot Teas

Assorted Fresh-squeezed Juices

Sliced Fresh Fruits

Scrambled Local Eggs

Applewood-Smoked Bacon

Country Sausage

Breakfast Potatoes


Muffins and Croissants


Coffeecakes

Corned Beef Hash

Cinnamon Raisin French Toast

Smoked Salmon and ZingermansCreamery Cream Cheese

Zingermans Bakehouse Bagels

Roadhouse Joe & Detroit Street

Decaf from Zingermans Coffee Co.

Rishi Hot Teas

Thesefrieddoughmasterpieces

areworththetrip.Namedoneofthe

best

donutsintheU.S.

bySaveurmagazine!

The real showstoppers are the house-made doughnuts, adapted by Roadhouse chef Alex Young from a traditional Dutch-American

recipe. Worlds apart from the standard sugar-flour-grease bombs of chain fame, Roadhouse doughnuts are full-flavored, with hints of

molasses, lemon zest and nutmeg in a rich buttermilk batter, deep fried but not greasy, and dusted with a dark brown muscovado

sugar. Everyone at our table (which included some hard-to-impress New Yorkers) was utterly bowled over. Ann Arbor Observer


7/16

All breakfast items include choice of juice, coffee or hot tea.

When youre planning your wedding,dont forget about the day after!

A post-wedding brunch is a greatway to thank out of town guests

and send everyone home with a

full stomach.

Calling all brides-to-be! Let the Roadhouse kick off your weddingcelebration by catering your bridal shower! We have a wide selection

of brunch meals, ranging from pastries and fruit to an omelet station.

Whatever your style, we will be sure to match!

Family coming in to town?Or family leaving town?

Break bread with the ones youlove with a family-style feast

at the Roadhouse.

American BreakfastScrambled local eggs with

red and green peppers and

topped with Vermont cheddar.

Served with handmade country

sausage, breakfast potatoes

and Zingermans Bakehouse

sourdough toast.

Western BreakfastScrambled local eggs withbell peppers and cheddar

cheese, served with country



sourdough toast.

French ToastZingermans Bakehouse

Cinnamon Raisin bread griddled

in real vanilla batter served

with applewood-smoked bacon,Michigan farm butter and Snows

Michigan maple syrup.

Biscuits and GravySmoked Kentucky sausage

gravy served over buttermilk

biscuits with scrambled

local eggs.

BBQ Brisket HashPit-smoked Cornman Farms

beef with potatoes, onions

and peppers served withscrambled local eggs, Alexs

Red Rage tomato BBQ sauce


sourdough toast.

Smoked Salmonand BagelSmoked salmon, Zingermans

Creamery cream cheese, onion,

tomato, cucumber and capers

with a Zingermans Bakehouse

bagel of your choice.

Corned Beef HashCorned beef hash, potatoes,

peppers and celery in a creamy

hash with poached local eggs


toast.

Eggs BenedictA pair of poached local eggs

served over slices of Newsoms

Kentucky country ham and

grilled Zingermans Bakehouse

sourdough. Topped with

hollandaise sauce.

Add a side of fruit for

$3 per person.

Thank you so much for everything you did to

make our wedding day so special. Your tireless

efforts truly made our day forever memorable. We

could not have been happier with the Zingermans

Experience, everything was truly remarkable.

Rob and Sara

All breakfast items include choice of juice, coffee or hot tea.

When youre planning your wedding,dont forget about the day after!

A post-wedding brunch is a greatway to thank out of town guests

and send everyone home with a

full stomach.

Calling all brides-to-be! Let the Roadhouse kick off your weddingcelebration by catering your bridal shower! We have a wide selection

of brunch meals, ranging from pastries and fruit to an omelet station.

Whatever your style, we will be sure to match!

Family coming in to town?Or family leaving town?

Break bread with the ones youlove with a family-style feast

at the Roadhouse.

American BreakfastScrambled local eggs with

red and green peppers and

topped with Vermont cheddar.

Served with handmade country



sourdough toast.

Western BreakfastScrambled local eggs withbell peppers and cheddar

cheese, served with country



sourdough toast.

French ToastZingermans Bakehouse

Cinnamon Raisin bread griddled

in real vanilla batter served

with applewood-smoked bacon,Michigan farm butter and Snows

Michigan maple syrup.

Biscuits and GravySmoked Kentucky sausage

gravy served over buttermilk

biscuits with scrambled

local eggs.

BBQ Brisket HashPit-smoked Cornman Farms

beef with potatoes, onions

and peppers served withscrambled local eggs, Alexs

Red Rage tomato BBQ sauce


sourdough toast.

Smoked Salmonand BagelSmoked salmon, Zingermans

Creamery cream cheese, onion,

tomato, cucumber and capers

with a Zingermans Bakehouse

bagel of your choice.

Corned Beef HashCorned beef hash, potatoes,

peppers and celery in a creamy

hash with poached local eggs


toast.

Eggs BenedictA pair of poached local eggs

served over slices of Newsoms

Kentucky country ham and

grilled Zingermans Bakehouse

sourdough. Topped with

hollandaise sauce.

Add a side of fruit for

$3 per person.

Thank you so much for everything you did to

make our wedding day so special. Your tireless

efforts truly made our day forever memorable. We

could not have been happier with the Zingermans

Experience, everything was truly remarkable.

Rob and Sara


8/16

Salads(choose two)Roadhouse Garden Salad

New Potato-Dill Salad

Marinated Vegetable Salad

Grilled Corn and Green Chili

Pasta SaladMustard Slaw

Fresh Fruit Salad

Martelli Macaroni Salad

Classic Caesar Salad

Heirloom Tomato Salad seasonal

Sides(choose two)Seasonal Vegetables

Mashed Local Potatoes

Roasted Potatoes

Carolina Gold Rice

Anson Mills Soft White Grits

Entres (choose two)Buttermilk Fried Chicken

Cornman Farms Pulled Pork

Cornman Farms BBQ Beef

Grilled Scottish Salmon

Beef BourguignonBeef Stroganoff

Roadhouse Macaroni and Cheese

Ig Vella Macaroni and Cheese

Broiled Whitefish

Grilled Carolina White Grits

Chicken and Biscuits with Gravy

Dessert(choose one)Chocolate Pudding

Butterscotch Pudding

Vanilla Cheesecake

Zingermans Bakehouse Seasonal Pie

Vanilla Gelato

Donut or Brownie Sundae Bar(add $3 per person)

All buffets served with Zingermans Bakehouse

breads and Michigan farm butter.

20% gratuity and 6% sales tax added to all parties.

I heard that a lot when we first opened. I checked around and

in every halfway decent restaurant in town they were charging

pretty much the same prices we were for pasta. Finally the

obvious dawned on me when people think macaroni and

cheese they think low-end. By contrast, when they think

pasta they think suave Italian cachet. Which made me realize

that this is really about a campaign for American culinary

self-esteem and self-acceptance. The truth is that not only is

the macaroni and cheese at the Roadhouse a really high-end

macaroni and cheese, its made with way better ingredients than

almost any restaurant anywhere is going to use. Martelli pasta,

Vermont cheddar, real cream, Dijon mustard and Cornman Farms

onions. Our macaroni and cheese has got all the comfort-food

appeal of the stuff you get out of a box, but it also stands toe to

toe with any pasta dish you can find.

Zingerman's Roadhouse

Mac and Cheese was

rated America's Best

Comfort Food by Alton

Brown on The FoodNetwork show

America's Best

macaroni & cheese

that costs so much?"

"How can you have


9/16

Cornman FarmsPulled Pork SandwichTraditional whole hog barbeque made

with local hogs delivered direct from the

farm, pit-smoked for 14 hours, hand-pulled,

chopped and blended with your choice of

barbeque sauce, served on a Bakehouse

New Jersey Roll with twice-cooked French

fries. East North Carolina Vinegar BBQ

Sauce, Memphis Tomato BBQ Sauce, or

South Carolina Mustard BBQ Sauce.

Cornman FarmsBBQ Beef SandwichPit-smoked then braised till its very tender,

served with Alexs Red Rage Tomato BBQ

Sauce on a Zingermans Bakehouse ciabatta

roll and twice-cooked French fries.

Roadhouse Macaroni and CheeseA Roadhouse favorite! Homemade cream

sauce and lots of 2-year old raw-milk

Vermont cheddar caramelized with theMartelli familys artisanal macaroni from

Tuscany (the best pasta in the world!).

Pit Smoked Spare RibsPit smoked pork ribs, cooked for nine

hours. Served with Alexs Red Rage Tomato

BBQ Sauce, mashed local potatoes and

yellow mustard slaw.

Grilled Scottish SalmonScottish salmon grilled over hard oak and

served with mashed local potatoes and

sauted spinach.

Cornman Farms HamburgerAll grass-fed beef, dry aged, ground and

grilled over oak, served on a Bakehouse

onion roll with lettuce, onion and pickles.

Buttermilk Fried ChickenAmish free-range chicken dipped in

buttermilk then deep fried served with

mashed local potatoes, real gravy and

yellow mustard slaw.

Grilled Carolina White GritsOrganic grits from Anson Mills cooked,

cooled, cut and then heated on the wood-

fired grill. Topped with Cabot Cheddar,

caramelized onions, roasted red peppers,

roasted New Mexico green chiles,

and freshly-cut corn sauted in cider

vinaigrette.

Chicken Caesar SaladWhole-leaf baby romaine with really good

Caesar dressing, aged Wisconsin Parmesanand salt and pepper croutons, topped with

a grilled Amish free-range chicken breast.

Pit Masters SaladApplewood smoked ham, pit-smoked

chicken, Maytag blue cheese, hard-cooked

eggs, greens and veggies with your choice

of homemade dressing.


Choose up to 3 items. Entrees include bread, butter, dessert and a beverage (coffee or tea).

Dessert Choices(choose up to 2)

Named One ofBon Appetit's

Chocolate PuddingBrownie Sundae


Donut SundaeAssorted Gelato

Vanilla Cheesecake

$21/person

Zingermans BakehouseSeasonal Pies

Assorted Sorbet


10/16

Includes soda, coffee, and tea.All buffets served with Zingermans Bakehouse breads and Michigan farm butter.

(Prepared for a minimum of 25 guests) 20% gratuity and 6% sales tax added to all parties.

$32

Weve been making fried chicken at the

Roadhouse since day one. As famed food

writer John T. Edge points out, Fried chicken

is at once a totem of tradition and a lowest-

common-denominator lunch. Though a lot

of folks grew up with the stuff, unfortunately,

even among the lucky few who have a great

recipe passed down through their family,

these days not many people are able to put

in the time to make it. So, we set out to make

something that both recalls great childhood

memories for a lot of people but takes that

taste to a whole new level.

Entres(choose two)Buttermilk Fried Chicken


Cornman Farms BBQ Beef

BBQ Turkey

Niman Ranch Spare Ribs


Beef Bourguignon

Broiled Whitefish

Grilled Carolina White Grits (V)

Farro Piccolo

Vegetable Strudel (V)Chicken Rochambeau

Chicken Fiorentine

Smoked Pork Loin

Add a Carving Station

Prime Rib $7/person

Pit-Smoked Turkey $5/person

Dessert(choose two)Chocolate Pudding


Vanilla Cheesecake


Donut orBrownie Sundae Bar

(add $3 per person)

Roadhouse Garden Salad


Spinach Salad withWarm Bacon Dressing

Bibb and Blue Saladwith Dried Cherries

Grilled Corn and

Green Chile Pasta Salad

Mustard Slaw

Martelli Macaroni Salad

Fresh Fruit SaladGrilled Asparagus seasonal


Caprese Salad

(add $2 per person, seasonal)

Soups & Salads

(choose up to three)

The pride of Ann Arbor is Zingermans Roadhouse,

where the rooftop vintage neon sign reads Really

Good American Food. And thats what youll get,

of every type, from New Mexican chiles to oysters

from Apalachicola, FL.USA Today

Sides(choose up to three)

Mashed Local Potatoes

Mashed Sweet Potatoes

Roasted Potatoes

Grilled Potatoes

Scalloped Potatoes

Roasted Local Vegetables

Sauted Spinach

Bacon-Braised Greens

Carolina Gold Rice


Anson Mills Soft White Grits


11/16

Roadhouse Garden Salad


Warm Spinach

and Wild Mushroom Salad

Bibb and Blue Salad

with Dried Cherries

Arugula and Roasted Beets

with Goat Cheese

Roasted Cornman FarmsPeppers and Goat Cheese

Grilled Asparagus seasonal


Wild Mushroom Soup

New England Clam Chowder

Lobster Bisque

Creole Matzoh Ball Soup

Shrimp and Oyster Gumbo Beef Chuck Chili

Butternut Squash Bisque

Chicken Noodle

Gazpacho seasonal

Soup or salad(choose up to two)

Dessert Choices(choose up to 2)

Chocolate Pudding Brownie Sundae


Donut Sundae

Assorted Gelato

Assorted Sorbet

Vanilla Cheesecake


Entre Choices(choose up to three)


(Prepared for a minimum of 30 guests) Includes soda, coffee and tea

People just love

Zingermans Roadhouse for

that old-fashioned food fix.

Hour Detroit, October 2012


Traditional whole hog barbecue made with

local hogs delivered direct from the farm,

pit-smoked for 14 hours, hand-pulled,

chopped and blended with your choice of

BBQ sauce served with mashed local potatoes

and bacon-braised greens. East North

Carolina Vinegar BBQ Sauce, Memphis Tomato

BBQ Sauce, or South Carolina Mustard BBQ

Sauce.

White Turkey BBQPulled pit-smoked turkey topped with white

BBQ sauce, served with mashed local potatoes

and bacon-braised greens.

Buttermilk Fried Chicken

Amish free-range chicken dipped in

buttermilk then deep fried, served with

mashed local potatoes, real gravy and yellow

mustard slaw.

Smoked Pork Chop

Cornman Farms pork chop, grilled over oak,served with mashed local potatoes, sauted

spinach and housemade applesauce.

Pit-Smoked Spare Ribs

Pit smoked pork ribs, cooked for nine hours.

Served with Alexs Red Rage Tomato BBQ

Sauce, mashed local potatoes and yellow

mustard slaw.


Scottish salmon grilled over hard oak and

served with mashed local potatoes and

sauted spinach.

Broiled Whitefish

Fresh from the Great Lakes, seasoned with

salt and pepper, broiled and served with

mashed local potatoes and sauted spinach.

Grilled Carolina White Grits

Organic grits from Anson Mills cooked,cooled, cut and then heated on the wood-

fired grill. Topped with Cabot Cheddar,

caramelized onions, roasted red peppers,

roasted New Mexico green chilies, and

freshly-cut corn sauted in cider vinaigrette.

Prime Rib

Cornman Farms beef, aged for approximately

5 weeks and patiently roasted, served with

mashed local potatoes and sauted spinach.

Cornman Farms BBQ BeefCornman Farms beef, pit-smoked then braised

til its very tender, served with Alexs Red

Rage Tomato BBQ Sauce and mashed local

potatoes and bacon-braised greens.


12/16

AppetizerSea Island Sweet Potato Fries

Staff Favorite Cheese Board

Mini Maryland Jumbo Lump Crab Cakes

EntresRoadhouse Garden Salad

Mashed Local PotatoesSauted Spinach or

Roasted Local Vegetables


Grilled Salmon


Cornman Farms Pulled Porkor Niman Ranch Spare Ribs

with Alexs Red Rage Tomato BBQand South Carolina Mustard BBQ

DessertRoadhouse Brownie Sundae

Additional Items Available

d dd l


Aris Pimento Cheese

EntresMashed Local Potatoes

Sauted Spinach or

Roasted Local VegetablesRoadhouse Macaroni and Cheese

Grilled Salmon


Cornman Farms Pulled Porkor Niman Ranch Spare Ribs

with Alexs Red Rage Tomato BBQand South Carolina Mustard BBQ

Dessert ChoicesRoadhouse Chocolate Pudding

Zingermans Creamery Gelato


Sauted Spinach



Cornman Farms Pulled Porkwith Alexs Red Rage Tomato BBQ

and South Carolina Mustard BBQ

DessertRoadhouse Chocolate Pudding


Aris Pimento Cheese


Sauted Spinach

Roadhouse Macaroni and CheeseButtermilk Fried Chicken

Cornman Farms Pulled Porkwith Alexs Red Rage Tomato BBQand South Carolina Mustard BBQ

Dessert ChoicesRoadhouse Chocolate Pudding

Zingermans Creamery Gelato

Roadhouse Corn Dogs . . . . . . . . . . . . . . . $2/person

Chi li Cheddar Fries . . . . . . . . . . . . . . . . . $2/person

Pimento Bacon Macaronior Smoked Chicken Macaroni . . . . . . . . $2/person

(repla ces Roadhouse Macaroni and Cheese)

Cornman Farms Sirloin Steak . . . . . . . . . . . . . . $9/person

Cornman Farms New York Steak . . . . . . . . . . . .$11/person

Cornman Farms Ribeye Steak .. . . . . . . . . . . . .$12/person

Change Pulled Pork to BBQ Beef . . . . . ............$2/person

Wherecanyougotogeta

tasteofthebestregionald

ishes

inthecountryallundero

neroof?ZingermansRoad

house,

inAnnArbor,MI,theunlik

elycenterofaquietfoodr

evolution.

FrancineMaroukian,Travel+Leisure

Enjoy Roadhouse favorites! Family Style is great way to feed a crowdgrab a seat, order a beverage

and we start bringing out the food. No wondering what to order. You get to try it all!


13/16

Between cooking fresh fish at home so often and then all thework thats gone into buying, cooking and serving it every

night since 2003 at the Roadhouse, I realize that I sometimes

take good seafood far more for granted than is good for me.When I go to work we have fresh sardines (actually one of my

favorites), scallops, striped bass, wolffish, oysters and all sorts

of good stuff on the menu pretty regularly. But taking anythingfor granted is a sure sign of trouble, and I do try to be mindful

and appreciative of all Ive got around me. Weve come so

far in our understanding of how flavorful heirloom, freshly-picked produce can be, of what contributes to the complexity

and quality of a fine olive oil, the difference between artisan

cheese and what comes from the b ig factories, or what makesone chocolate great and another just so-so. But theres

seemingly very little discussion that I can remember aboutwhat makes better fish taste better.

When it comes to fish, you could say that its sort of a given

that freshness is the big buzzword, just like fairness inpolitics and great service in the business world. Here at

Zingermans, weve worked to deliver much more than just

lip service. And, when youre talking fish, our pursuit of thebest we can find starts with the folks at Foley Fish in Boston.

What differentiates us from the typical model is that we area process-to-order seafood house, said Foley owner Peter

Ramsden. That probably doesnt mean much to most of the

world thats never bought and sold seafood. But to anyone in

the industry whos buying fish at the high end, its huge. Mostof the other houses go to the dock and buy what they buy,

then bring it back to their plant and put out the price list andhope to sell it. Foley works in reversefirst they get our order,

then they go to buy, and then bring the newly purchased fish

directly back to the plant to clean, cut, filet and ice and thenship it to us. No sitting around and no second grade.

Another important thing to mention is they dont use

middlemen. Im not saying that distributors or middlepersons are bad people. But, in very general termsand

there are exceptionsthey tendto diminish the connection and

quality of relationship that our

sense of local relies on. Happily,its a non-issue with Foley.

We only ship directly,

Peter said. There areother processors that

will cut anything thats

landed and then ship toa distributor. They buy on

speculation and then they sell

that way. By going only directto their restaurants and retailers,

Foley has a far higher shot at stayingconnected and keeping the quality of the product we cook,

serve and eat at a very high level.

As much as Ive known about how Foley operates, their focuson sustainability was actually sort of new to me. I mean I

wasnt really shocked or anythingsustainability in seafood is

clearly right up Foley fish-loving and living-off-of-fish alley. Itsjust nice when someone you already feel good about comes

through in a way that you hadnt really thought would be their

forte. But, lo and behold, Foley turns out to be at the forefrontof the work to help restore and sustain seafood stocks in an

environmentally and fish-friendly way.

So, the next time youre eating a piece of good fish at theRoadhouse, or hear a compliment on the scallops, or set out to

cook some seafood of your own at home, keep a bit of Foleygood work in mind!

As someone whos eaten a lot of good food in

a lot of good places, I can tell you that the beef

Alex is sourcing from his own Cornman Farms

is really something special. It begins with how

the animals are raised. Were buying the steers

at about three months old, and then we grow

them for another 18 to 21 months, Alex told me.

How long we mature them depends on the exact

pasture. Each breed responds differently. But,

they are NEVER grain finished. Its really the best

of all worlds. Youre getting a bit of marbling and

flavor from the grain without losing the omega-

threes from the grass feeding. We feed ours a

tenth of the grain a feedlot cow would get, give

them lots of room to roam, and then mature

them longer.

The dry aging is another piece of the work that

makes the beef so special. In a nutshell, its

much akin to what happens when we mature a

cheesethe fresh beef is allowed to breathe,

natural molds develop on the outside surface

that ripen it, moisture gradually leaves the

meat and the flavors intensify and grow more

complex. When the meat is ready, the molds are

trimmed away and the meat is ready to serve.

Theres a lot of good work leftto do but, as Alex says,

if you have a good

recipe and you make

a good product

people will respond.

The community is

obviously hungry for

meat that they believe in.

A few REalLy GOod ReAsOnsWHY WE LIke Foley fish

Really GoodLocally Sourced Beef


14/16

Join us at the Farm for your next event! Cornman Farms is an authentic

working farm with roots dating back to the mid-1800s. Fresh from a

loving restoration, the Farm is now raising vegetables and livestock for

Zingermans businesses and serves as a truly spectacular destination for

group tours, weddings and special events, corporate retreats and board

meetings. Cornman Farms event space features a historic barn and

farmhouse, education gardens and animal quarters, and space for tents orlawn games. You can watch the chefs prepare an intimate farm-to-farm

table dinner in the exhibition kitchen in the Farmhouse, host a special

event in a tent under the stars, or dance the night away in the romantic

barn.

The lovely historic Barn at Cornman Farms is a perfect venue for cocktails,

dancing, wedding ceremonies, luncheons and more. With two floors, each

featuring a crackling fireplace, a gorgeous pergola and patio, an adjacent

bonfire location and views of the education gardens and farm grounds, the

Barn is an integral part of events at Cornman Farms.

The Farmhouse, located just a few steps from the Barn, is an ideal location

for cocktail hours, intimate dinners, and cooking demonstrations.

Additionally, the Farmhouse features suites for bridal parties, families and

guests of honor. For larger groups, a spectacular 400 square-foot tent can

be rented for use on the beautifully landscaped grounds of the Farm, set up

adjacent to both the Barn and Farmhouse.NOW BOOKING!

For a custom quote and available dates

give Margaret Wilson a call at 734.329.5302


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Cornman Farms started out as a small garden plot in Roadhouse

Chef Alex Youngs backyard where he planted a few tomatoes and

other plants as a way to relax after a busy day at the restaurant.

As he tells it, what got me hooked was when one day I had hand

dug some grabbling potatoes (early potatoes stolen by reaching

your hands into the hill) that I brought in and put on a dinner

special. That night some regular diners were at the Roadhouse

and I was explaining to them the special that theyd ordered

and really, really enjoyed. What I learned was that the rewards

that many of us become chefs for, which is the gratitude and joy

you receive when someone really enjoys your food, was greatly

increased by having labored so hard to grow the food as well as

dig it up, and then get to prepare it. It definitely gave me

goose bumps.

A few years down the road and Alexs farm vision is becoming

reality. The Youngs have become a full-fledged farming family.Alexs wife Kelly manages the livestock herds which have grown

to include goats, pigs, cattle, chickens and sheep. His son Ethan

divides his days between the Roadhouse kitchen where he cooks

and the farm where he does whatever needs to be done. Their

daughter Lucy is a regular winner in the Washtenaw County 4H

competitions and their littlest Emma spends her nights with dad

planning the cooking show theyre going to create together.

Its a far cry from Alexs old life as an Executive Chef for an

international hotel chain which had him jetting around the world

opening restaurants and not spending enough time at home

with his young family. Building Zingermans Roadhouse was Alex

making the choice to settle down. At Cornman Farms, he and his

family are planting roots, both literal and figurative.

The produce at Cornman Farms is managed by longtime

Roadhouse cook Mark Baerwolf. Many of our crops start with

seeds from Seed Savers and the Slow Food Ark of Taste,

organizations dedicated to preserving heirloom varietals that

have fallen out of favor with commercial farmers because they

might be hard to grow, hard to ship or maybe produce smaller

yields. As Mark says, we grow what we grow because it tastes

great. Thats the only criterion for us.

Many of the animals on the farm are also listed on the Ark of

Taste, and we are dedicated to preserving these heritage breeds.Our hogs came from the famed founder of Niman Ranch Pork,

Paul Willis, who delivered the last 10 animals on his farm after

he decided to retire after a long career of sustainable, humane

animal husbandry. Our goats provide milk in our state-of-the-

art goat milking parlor. Our cattle are grown to two years on

rich pasture (hay in the winter and fed a small amount of grain

regularly). They are NEVER grain finished. Its really the best of

all worlds, says Alex. Youre getting a bit of marbling and flavor

from the grain without ever sending them to a feedlot, and you

dont lose the omega-threes they get from the grass feeding.

The Youngs have slowly expanded the farm and, as it turns out,

part of their plot is a piece of land first owned by Kellys

ancestors (Kelly is a Dexter native). We didnt discover that

connection until we bought the land, she says. So, while youre

enjoying an event on the farm, you can be sure that the land is

well tended and the animals well cared for. Its not just a pastoral

backdrop for our beautiful event space. Its a real working farm

and reminder of our connection to the land that provides

our food.

1.Cornman is anauthentic working farm

that provides produce

and meats for the

renowned Zingermans

Roadhouse.

2.Our beautifully-re-stored Barn and Farm-

house date from the

mid-1800s and provide

a real link to Michigans

history.

3.We can host

everything from an

intimate gathering to a

party for 450.

4.Cornman is a truefamily farm found-

ed and managed by

Roadhouse Chef

and James Beard

Award-winner

Alex Young.

5.Your event atCornman can feature

food grown right on

site for a true

farm-to-fork event.

6.Though wererooted in Michigan

history, we offer

every amenity along

with famed

Zingermans service

to guarantee that

your event will be a

once-in-a-lifetime

treat.

Our Farm in Dexter 6 ReasonsTO HOST YOUR NEXT EVENT AT


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Give us a call at 734.929.0331 or send an emailto [email protected].

2014 DSE Inc.Printed in Ann Arbor, MI on paper made with 100% post-consumer content

2014 Dancing Sandwich Enterpirses, Inc.

zingerman's roadhouse catering menu 2014

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