Zingerman
Zingerman
Zingerman
ne of the key principles by which we’ve lived and worked since The bottom line? If you haven’t been regularly nibbling on freshly
O we opened in 1982 is our never-ending effort to improve in all broken nuggets of Parmigiano Reggiano, I think you’re missing 3
we do! It’s a never-ending process that’s been happening over out big time! Next time you’re thinking of a cheese to put out on
and over again for 36 years now. In the last few years we’ve undertaken a cheese board, stick in your kid’s (or your own) lunchbox, or just
ONE IS NOT ENOUGH
a number of new projects here at Zingerman’s to take our food to new to nibble on nicely while you’re making dinner, make Parmigiano
A couple questions to put this point in context: How many different
levels of excellence. But of all of that inspiring and meaningful work, Reggiano your top pick. Once you start eating it, you’ll never, ever
wines have you enjoyed this year? How many brands of beer have you
our Parmigiano Reggiano Project could be one of the most personally go back. (I should warn you that I’ve had more than a few folks over
poured? How many different chocolates have you eaten? I’m guessing
exciting things we’ve engaged in. For me, it represents so much of what the years complain to me that their kid loves it and won’t eat any
most people who are into any, or all, of those will have an answer that
we try so hard to do—to take an already excellent offering to new levels other cheese. I try to remind them that there are far worse prob-
goes into many dozens. Even olive oil—many of our good customers
of quality, share new learnings about old offerings, connect with artisan lems they could have!)
will have two, three, four different oils on their counter at home to
producers in ever more meaningful ways, and bring more flavorful food
experience delicious, but different, flavors from different producers.
to our customers and crew. The very insightful (and now very famous) chef Massimo Bottura
Variety, you already know, is the spice of life. Diversity is a great thing.
hails from Modena, an important district in the Parmigiano
So why settle for a single offering of Parmigiano Reggiano?
Last year we introduced four new sources of superb Parmigiano Reggiano producing region (Massimo calls it, “the land of fast cars
Reggiano cheese from four different dairies, each with its own style and slow food”). I ran into him at a Slow Food conference in Denver
The biggest reason, I realize, would have been supply—most local
and personality and each making marvelous, distinctive, and super this past summer, and he shared, “I grew up eating this cheese.
shops or upscale supermarkets have long sold only a single Parmigiano
high-quality cheese. Grace Singleton (one of the managing partners at I used to hide under the table when my grandmother made tortellini.
Reggiano offering. If you go to the same place to shop every week, then
the Deli) and I visited Italy twice and tasted through probably 100 sam- My bones are made of Parmigiano Reggiano!”
by definition that’s what you’re going to eat. And while there’s nothing
ples of cheese before settling on these four.
inherently wrong with that, the truth is that if we eat only the Parmigiano
Our work, of course, is not done! This year we’re working to bring
2 Reggiano from one producer, we’re most definitely missing out!
even more variety—different ages, different seasons. We’re working GRATING IT ON SALAD OR SOUP IS My message? In the way that I’ll bet almost no one settles for a single
to educate—we’ve got a range of classes coming up. We’re hoping to
entertain—we’ve got a series of fun events planned, first of which will be AS GREAT AS GRATING ONTO PASTA wine day in and day out, the same is true with Parmigiano Reggiano.
Mix and match, pair and partner, point and counterpoint. The whole
with my longtime friend Evan Kleiman, author, chef, radio personality
If you are going to grate, consider expanding your Parmigiano point of Zingerman’s Parmigiano Reggiano Project is to help show the
on NPR, who will be flying in from LA (or Italy, depending on where she
Reggiano horizons. I eat a lot of pasta, but there are so many places superb diversity of qualities and complexities that exist. Quality is a
is the week before), to do classes at BAKE!, and a special dinner at the
to sprinkle this cheese! It’s super good grated onto a green salad, baseline for every cheese that bears the Parmigiano Reggiano “brand.”
Roadhouse. We’ve also got Paolo Crotti, son of Marisa Verzelloni, the
and it couldn’t be easier. There’s something about the way that the But within that high-quality construct, there’s a whole playing field full
cheesemaker at Roncadella dairy, coming in October to share his wines
Parmigiano Reggiano takes to lettuce leaves and absorbs the oil and of Parmigiano Reggiano possibilities.
and stories of growing up in the dairy with his parents’ cheese.
vinegar and black pepper and...man. Delicious!
If you want to make a positive impression—even just on yourself—put
Part of the educational work as we take this project to the next level is
It's also fantastic on soup! I particularly like it on vegetable or out a cheese board with three or four different Parmigiano Reggiano
to continue to share more in-depth info about the intricacies and idio-
bean soups. The cheese slightly thickens the soup, and its terrific cheeses. Maybe the 16-month old cheese from the Roncadella dairy in
syncrasies that make this cheese so amazing. What follows, I suppose,
“meaty,” umami nature rounds out the flavor! And then, of course, the lowlands that’s milky, marvelously mild, fresh and delicious. A big-
could qualify as an advanced course—Parmigiano Reggiano 401. For
there are rice dishes, polenta, wheat berries, and porridge. boned, bolder 24-month old from the Borgotaro co-op in the mountains;
those of you who are ready to take your knowledge and eating to the
a really sweet succulent, honey-like cheese from the Raverano co-op fur-
next level, here are a whole host of things you might not yet know about
One of my all-time favorite, go-to meals is Martelli maccheroni or ther to the south; and a four year, ultra-aged masterpiece made from the
this marvelous cheese:
Rustichella fettuccine, cooked al dente, drained, and then milk of Brown Swiss Cows at the Valserena dairy down in the plains. All
tossed with a plethora of freshly grated Parmigiano will be excellent, all will amaze you, all will leave you wanting more! And
1 Reggiano, a healthy dose of just ground, the difference, diversity, and lovely variation between them, while all
well ensconced in the frame of very fine Parmigiano Reggiano, will take
IT’S A GREAT EATING CHEESE high-quality black pepper, and a
great olive oil. Add a spoonful of your cheese-eating and appreciation to new and super-tasty heights!
fresh ricotta on top if you want
To my taste, Parmigiano Reggiano is THE eating cheese. While I know Since all four of the dairies I’ve mentioned—the ones we sourced after
to fancy it up! It’s
that it is, of course, most famous for grating, cutting a chunk and eating tasting more than 100 different cheese samples during two different
a fabulous way
it is what I like to do. weeklong trips to Italy last year—are excellent, you’re pretty much
to feel better
after a stressful guaranteed to be smiling. For some, the hardest part will be picking a
This is about beliefs, I suppose. Because people believe it’s for grating, favorite. Thinking anarchistically and inclusively, I’ll simply eschew the
day, a world class
that’s what they keep doing. But, take cheddar. It’s also good for grating. entire issue. I can like each of them for what they are without trying to
meal you can
But no one bills it as a grating cheese, right? While I know enough to rank them in hierarchical order. I love them all equally, each for who
make in under
know that I can’t make anyone change their beliefs, what I can do is give they—and the man or woman who made them—are!
20 minutes.
you evidence that an alternative belief might make your life (or at least
your eating life) better.
…continued on page 2
DIFFERENT PALATES
For openers, each of us likes different things. Different Parmigiano
Reggiano offerings for different palates. And since it is one of nearly
“Carpaccio” Entertaining? Put out a board of three or four different offerings
of Parmigiano Reggiano, AND three or four different honeys. Your
guests will be '"ooh"ing and "aah"ing all night.
One of the fun things I’ve found about working with
every cheese lover’s favorites, it only makes sense to offer a range of one of the younger cheeses is that because they’re
options, just as we do olive oils, or as any good wine shop would have
an array of Cabernets, etc. So, we set out to source a wide-ranging
softer and moister, you can actually shave them into
“peels” without the cheese breaking. Which, one
10
palette of Parmigiano Reggiano cheeses that can meet every situa- evening after work, led me to play around with plating WONDERFUL WITH SPARKLING WINE
tion and every set of taste buds. what I came to call Parmigiano Reggiano “carpaccio.”
Quite simply, I used a peeler to take thin slices off a Sande Friedman, who works with our friends the Di Bruno Brothers
While it’s marketed with the formal quality stamp of approval of wedge of a delicious, 15-month old Roncadella in Philly, wrote that, “With big, crunchy cheeses and sparkling wine,
the Parmigiano Reggiano Consorizo, the truth is that there are over Parmigiano Reggiano. I laid them out on a plate, take a bit of caution in making sure not to create too intense of a
300 dairies making Parmigiano Reggiano. And each producer has drizzled them with some really good olive oil, a bunch pairing. That said, bubby wine is an excellent thing to have all of the
their own quirks, their own styles, and make choices about aging of just ground Tellicherry black pepper, and a time, so figure out fun ways to make this work. Parmigiano Reggiano
techniques, temperatures, etc., all of which impact the cheese. Look sprinkling of fleur de sel (the most delicate of sea has such an old-school Italian personality that it would be crazy not
at it like a “traditional” country song. You can find 50 versions, all salts). Add just a pinch of minced fresh Italian parsley to go for Italian sparkling wine to pair. You’ve got two great options
basically the same song, but all sounding slightly different, all true to or celery leaf for color and flavor contrast, and you here: Prosecco and Lambrusco. On the bubbly side, a not-too-dry
the musician who’s making it. The same is true for the cheese. have a beautiful and totally tasty appetizer!! sparkling wine can balance the salt, refresh the palate and bring
out the underlying richness of the milk. Lambrusco is the wine of
the Parmigiano Reggiano region, and it combines the best qualities
5 of both red and sparkling wine. All of these suggestions work with
Parmigiano Reggiano on its own, or in dishes like pasta or risotto,
DIFFERENT FLAVORS FOR 7 where it’s the dominant ingredient.”
6 12
EVERY SEASON’S CHEESE ENJOY THOSE CRYSTALS
IS DIFFERENT One of the magical things about biting into a piece of really well-aged
borgotaro The truth is that really every day’s cheese—even from the same
dairy—will be slightly different. This is normal and appropriate. In
la villa8
MAKE SURE IT’S AT ROOM
Parmigiano Reggiano is the feel of those tiny sharp crystals crunching
on your tongue. Many folks mistakenly take these to be salt crystals,
but they aren't. During the aging process, the proteins in the cheese are
Bold flavors from the top of the
the same way that, say, the buttermilk biscuits at the Roadhouse are The newTEMPERATURE
wave organic farmstead broken down into smaller nutritional units (peptones, peptides, and free
always really good (we bake and sell thousands each week), each will
Parmigiano Reggiano peak
be slightly different, and the same is true for the cheese. cheese from south of Parma
This is true, of course, with all great cheese, cured meat, and really
amino acids, in case you were wondering). Some of these—particularly
tyrosine—are naturally converted into a crystalline structure. Their
presence is one of the signs of a well-made cheese and long aging.
almost any great food that’s not supposed to be served really cold
Here’s what Marian Burros wrote in the New York Times a few years
or really hot. It’s simple—if you serve the cheese right out of the
ago about the seasonality:
refrigerator, at say 35-40°F, you will miss out on well over half of
When the spring cheese, with a slightly pink cast to its delicate
the complexity of flavor that’s in the cheese. And after you’ve gone
to so much trouble to get such terrific cheese, why leave the actual
13
yellow center, was cracked open, its delightfully herbaceous
excellence of the flavor out of your eating equation? It’s like going to GREAT FOR TRAVEL
quality perfumed the air, though the fragrance dissipated quick-
Hawaii and then spending the day inside your hotel room watching
ly. To me, the spring cheese had the most complex flavor. It was For long plane trips, I almost always take two things—good bread and
TV! So be sure to get the cheese to room temp before you serve.
drier and crumblier than the other cheeses. The fall Parmigiano a reasonably sized chunk of cheese (not too big—that’s really heavy;
was rich and full-flavored, with a bit of bite at the back of the not so small that it’s gone after we’ve barely just begun the trip).
mouth, the most balanced and polished of the cheeses. The win- Both hold up well in all temperatures. Both will pass through pretty
ter, which is lightest in color, was the most delicate and sweet, 9 much every customs and security agent. Both are delicious. Both last
with a nice mouthfeel because it had more butterfat...two sum-
mer cheeses, both different, one from the hills and one from the
IT’S INCREDIBLE WITH HONEY without refrigeration. Both taste terrific. I can eat them for a meal if
I get stuck somewhere.
plains. These had the deepest golden color, and the one from the
RAVARANo
There are so many great pairings in the world of food—peanut
mountains had the texture of spring, the taste of summer: sharp
butter and jelly, corned beef and rye, hot dogs with mustard,
with an almost acidic after-bite.
bagels and cream cheese, the list is long. While it gets far less fame
than any of those I just listed, Parmigiano Reggiano and honey is
14
Sweet elegance
For thefrom the amongst
history buffs mountains
you, it’s worth knowing that up until 1984,
official Parmigiano Reggiano could only be made during spring, summer
as powerfully good as all the others. If you like good cheese and THE FRESHER CUT, THE BETTER
you like good food, you like a bit of sweet with your savory (or
and fall—April 15 through November 15. But improvements in the consis- While it’s true that Parmigiano Reggiano is made to last, it’s also true
maybe it’s a bit of savory with your sweet), you’re pretty much
tency of feeding helped minimize issues with winter cheese, so we now that the sooner you eat the cheese after it’s been cut from the large,
guaranteed to love this combo! Parmigiano Reggiano and a great
we have access to all four seasons’ worth of very fine cheese. 80-pound or so wheel, the better it’s going to be! Try not to buy too
varietal honey is delicious! Amazing! Ethereally excellent! I kind
of go crazy every time I eat it! far ahead. Now mind you, I’m not trying to reduce your purchase size.
But the truth is that you’re going to be eating better cheese if you
Varietal honey, of course, refers to old-school honeys that come come by every couple days and get some more.
from single flower sources—where the bees are buzzing around the
blossoms of a particular variety of flower, or in some cases, fields of This is also true, by the way, for grating. I always grate my cheese
fabulous wild flowers. We have more than 25 varietal honeys to pick either directly into or onto the dish I’m making. Or for a recipe
from at Zingerman’s—you can pair them up and try different pieces that requires fast integration of ingredients, then I might, at most,
of Parmigiano Reggiano with different honeys to find your favorites. grate the cheese ten minutes before I’m going to use it.
october
Pumpkin Spice lattE
Not your basic latté! Our signature PSL contains real
Thanksgiving To-Go
pumpkin and an invigorating house blend of allspice,
cardamom, cinnamon, and clove. It’s not officially
Autumn until you’ve had one!
WHEN:
November 20 & 21 | Pick-up times vary
WHERE:
Cornman Farms
8540 Island Lake Rd, Dexter, MI
ORDER:
cornmanfarms.com/thanksgiving
or call 734-619-8100
In
French there’s a saying: “se croire le premier moutardier du pape.” Roughly translated, it Mustard is at its spiciest about 15 minutes after it’s mixed together, but most of us are unlikely to ever
means, “he thinks he’s the pope’s mustard maker.” It describes someone who’s perhaps a try it that fresh unless we make our own. From there it gets mellower with time. Since the violet mus-
bit too proud of himself. The story goes that Pope John XXII got a hankering for the unique tard is meant to be sweet and mellow, Elie ages each 200-pound batch for eight weeks before jarring
purple mustard of his hometown in southwestern France, so he called up his nephew (or sent him a letter, it. The result is a remarkably soft and sweet mustard with only the barest whisper of heat.
or a papal carrier pigeon—however popes got in touch with their nephews 650 years ago) and invited him
to the papal palace to be his own personal mustard maker. I wonder if he just liked purple for its royal By the way, there are no violets—as in the flowers—in this mustard, as I assumed when I first heard
connotations, or if he couldn’t bear meals without his hometown mustard? about it. The “violet” is in the name is because violet is the French word for purple.
Despite the papal seal of approval, that purple mustard never really made it big. When Elie-Arnaud
Denoix started making mustard at his family’s cognac distillery in the Périgord region of in south- VIOLET MUSTARD IS REALLY, REALLY GOOD WITH CHEESE.
western France, the purple mustard of his childhood was all but extinct. He decided to revive it, and I especially love it paired with the Manchester cheese made by Zingerman’s Creamery—together they’re
after a year of making batch after batch of it he landed on a recipe that he thought tasted like the earthy, tangy, creamy, and crunchy from the caviar pop you get from biting down on the whole mustard
traditional product. To verify his taste buds’ intuition, he took it to a nearby village and gave it to as seeds. Elie really likes violet mustard with blue cheese. He also likes it with boudin sausage and cooked
many of the older townsfolk as he could, the ones who grew up eating it. He asked them if it was the apples, a traditional way to serve violet mustard in Périgord. Blended with a bit of balsamic it also
mustard they remembered. Half of them told him it was exactly right; half of them said it was com- makes an incredible sauce for a steak—and if the current Pope had his own personal violet mustard
pletely wrong. Elie counted that as success and started production. maker, I’d bet that, given his Argentinian roots, that’s how he’d want it served.
Val Neff-Rasmussen
DENOIX’S VIOLET MUSTARD IS PURPLE BECAUSE IT’S HALF GRAPE JUICE. Marketing Specialist
Zingerman's Mail Order
More specifically, he began producing grape must: freshly pressed juice that includes stuff like skins,
seeds, and stems. Using grape must is a very old way to make mustard. The word “mustard” actually
derives from the Latin mustum, for grape must, and ardens, for burning, so I’d bet the mustard eaten
in ancient Rome looked a lot like violet mustard. By 1407 mustard makers in Dijon, France had switched The Feed is a deeper look into
from using must to vinegar and most of the mustard world followed suit. In Périgord vinegar was more
precious as medicine than as food, so they kept using must. the foods we sell at Zingerman’s.
Each issue focuses on one product.
Elie usually uses local grapes for the must, and he looks for ones with a lot of color and sugar. After
the juice is pressed it’s heated to evaporate the water and concentrate the flavor. Then he adds the Find more stories online at thefeed.zingermans.com
must to a blend of two mustard seeds: mostly there are a lot of milder yellow seeds, but he also
includes a small amount of more pungent black seeds. The mix is ground very lightly in a stone mill,
leaving lots of the seeds intact and making the mustard a bit crunchy.
& BURRATA
SEPTEMBER
Chestnut Napoleon
This lovely little package of goat's milk goodness starts off
identical to our classic Little Napoleon, but as soon as the
cheese starts to develop a rind, we wrap it in chestnut leaves
that have been soaked in a mix of Michigan red wines. Aside
from making a beautiful presentation, the leaves alter the
taste and texture of the round, giving it an amazing complex
density and a tangy finish. The Chestnut Napoleon makes an
excellent table cheese and pairs wonderfully with all sorts
of breads, flatbreads, and crackers. We like it with a subtle,
less hoppy ale or any kind of sparkling wine.
Autumn
HOW ARE YOU USING OUR
CHEESE THIS FALL? SHARE YOUR 4. Drizzle with olive oil.
IDEAS WITH US BY TAGGING US
ON INSTRAGRAM! 5. Place in a 350°F oven for 45 minutes.
@ZINGERMANSCREAMERY
October is
PAWPAW GELATO
Made with ripe Michigan pawpaws
S AV E T H E S E A S O N !
W IT H A L I TT LE HE LP F R O M M IS S K IM ’S PI CK L IN G REC IP ES
T he nip in the air is bracing. The leaves are turning red, orange,
purple and gold. And as lovely as it all is, it also marks the
end of summer and the impending close of the Ann Arbor Farmers
KO R E A N M O O R A D I S H KI M C H I
For salting the radish:
3 lbs Moo radish (1 ½ large ones or 2 medium ones)
Market for the season. Here in the Miss Kim kitchen, this change 1½ Tbsp Sea salt
½ Tbsp Cane sugar
in the weather means that we get busy pickling and preserving.
For kimchi paste:
6 Tbsp Korean chili flakes
Here are some of the recipes we use in our kitchen. Ji Hye has 4 Tbsp Korean salted shrimp (or 3 tbsp Korean fish sauce)
translated them for the home kitchen and added some excellent 1½ Tbsp Minced garlic
2 tsp Minced ginger
Chef’s notes for your edification! ½ Tbsp Sea salt
This is a master brine that you can play into numerous variations. Add chile peppers or spices to the brine! 4. Place the kimchi into a jar or an airtight container. Leave out for a few hours, then store in the fridge.
I have at least 4 different kinds of vegetables pickled this way, and they all taste distinctive and show off
the natural flavors of the vegetables very well. My favorite combinations are adding cloves, cinnamon, Chef’s notes:
and orange peel, or jalapeno peppers and red onions, or adding a ½ cup of soy sauce to the master brine This is the first kimchi that our staff learns to make, because it is one of the easiest! The whole recipe is
for a less sweet and more complex flavor. There is no wrong way to go about it—go wild and have fun! basically “cut vegetables, toss in salt, then toss in spices and aromatics”. No shortcuts here though—just
a very traditional, yet very easy kimchi recipe. In Korea, it’s known as “kkakdukki”, roughly translating to
“one that is cut into right angle”. Historically, very perfectly cubed kkakdukki was enjoyed by pregnant
women who wished for everything to go right for their child.
S OY PI C KLE D O N I O N Ji Hye Kim
Chef and Managing
Partner, Miss Kim
For the soy brine:
¾c Soy sauce (low sodium ones without sugar or MSG in the ingredient list)
1 Tbsp Sea salt
If you try these recipes at home and get the pickling bug, then you’re going
3 Tbsp Cane sugar
¾c Rice wine vinegar to LOVE this special dinner
2c Water
1 Large onion (about 1 lb in weight)
$75
This makes really tasty condiments for burgers, eggs, you name it. I’d take the onion out and julienne it.
I’d save the brine and use it as your secret ingredient—add it to mayo and use it for dipping french fries,
add it to your salad dressing instead of salt, whip it with herbs and silken tofu for a creamy vegan sauce.
This brine recipe also works very well with pickling hot peppers.
1 6 11
Every time I eat at the Roadhouse, my girlfriend Jen will laugh at I love the Eggs Benedict on our buttermilk biscuits with Our Chai! We use beautiful tea and spices, with natural raw
me and ask "No really, which steak are you getting this time?" smoked salmon. Ari calls it the Sea Biscuit! The creaminess of the sugar. It’s a perfect blend of sweet and spices, so it’s not overly
Any of them are fantastic, because we use pasture-raised her- Hollandaise is perfect, with just the right touch of lemon. I love sweet like the Chai you get from other places.
itage breed cattle, dry-age the cuts for 5 weeks, and butcher the way the poached eggs break open and mix with the sauce, and
in-house. Not every place is willing to make that investment, but the way the soft, buttery biscuits soak it all up. It’s phenomenal. - Sarah Mays, Roadshow
it makes all the difference. Our steaks are just that good. Bonus if
you add sautéed scallops and make it a Surf n’ Turf. - Kristin Beckett, Host _____________________________________________
_____________________________________________ 12
7
2 Gluten-Free Grits and Bits Waffles! They taste wonderful
and make me so happy. They also accommodate my food allergy
without sacrificing really good ingredients.
_____________________________________________
8
The Memphis Mac with extra Sarvecchio cheese. My I love our Mac n’ Cheese. It’s cheesy, but not too cheesy, so
sister, Kathleen, was actually involved with the creation of it’s just right. The Martelli pasta is the best part. I’ve never had
this dish when she worked here years ago. With our Red Rage artisanal pasta like that anywhere else.
sauce and BBQ pulled pork, this dish is smoky, sweet, tender,
BBQ Pulled Pork. The hogs that we get from Homer, Michigan and smacking of flavor. - Delbert Williams, Lead Cleaner
are consistently great. Arturo, our pitmaster, handles them
really well. The Eastern North Carolina vinegar-based BBQ - Rachel Oxender, Assistant Manager _____________________________________________
sauce and the pork fat on our brioche bun from the Bakehouse
is an incredible experience. _____________________________________________
3 get from Anson Mills’, and it’s the best rice I’ve ever had. Also,
I love our limeade!
It is hard to choose just one! But if I must choose, then I would - Zach Milner, Food Runner
have to say it’s the Fried Chicken Mac n' Cheese. It’s cheesy,
it’s crunchy, it’s really the whole package! _____________________________________________
_____________________________________________ 14
I would have to choose the ribs. They are always moist, with just
4 the perfect balance of smoky and sweet. I also like that they are
not overly fatty, but have just the right amount of fat for full flavor.
Bacon Pimento Mac forever. That is all. Hands down the burger, because it has really good ingredients - Felipe Diaz, Server
and it’s cooked over a wood-fired grill, so the char tastes great.
- Gaelan Campbell-Fox, Supervisor The availability of sides and toppings makes it a versatile item. I _____________________________________________
like it with our house hot sauce, grilled onions, bacon, and New
_____________________________________________ Mexico green chilis. It is so delicious!
plan your
WITH ZINGERMAN’S CATERING! Holiday Party
W
ith Michigan celebrating its 139th football season on the gridiron, we’ve been planning tailgates since June. Call soon to plan your
meal at the Big House! The first step is to check out our 2018 Tailgate menu. We offer everything from Deli sandwiches in our classic
red bags to burgers and hot dogs grilled right before your eyes.
AT GREYLINE
We make ordering easy! Call (734) 663-3400 to speak to our expert team, who will be sure to get you really great food with no fuss, whether you
Tired of throwing the same humdrum holiday
want a delivery or prefer picking up at the Deli. We also offer curbside service so you don’t have to wait in line or find a place to park! Make
your event an upright success and score big with our Tasty Tailgates! party every year? Do something different this
year at Zingerman’s Greyline! Right now we’re
busy booking holiday parties for November,
Big Ten Blowout Zingerman’s Touchdown Tailgate December, and beyond into 2019. We’re excit-
ed to help plan your party as well! Located in
• Quarter pound all-beef burgers with cheddar and • Grilled BBQ Amish chicken
swiss cheese, tomato slices, lettuce, pickle slices, • Spicy Cuban pork with Bakehouse Rustic rolls the heart of downtown Ann Arbor, this unique
condiments, and Bakehouse buns • Zingerman’s redskin potato salad venue can accommodate up to 200 strolling
• Italian sausage with grilled onions, whole grain • Zingerman's macaroni salad guests and has everything you need to throw
mustard and buns • Fresh fruit salad the most successful party of the season.
• Fresh fruit salad • Zingerman's Black Magic Brownies and cookies
• Old-fashioned potato salad • Assorted Coke products Whether you’d like a strolling appetizer and
• Fresh crudite with ranch and roasted red pepper dip $27/person
cocktail mixer as a thank you to your best cli-
• Molasses baked beans
• Warm apple crisp ents, or a plated five course dinner as a reward
GrAb and go TailgAte for your staff, we’re looking forward to hearing
• Assorted Coke products
$29/person This is great tailgating made easy! Your favorite from you and making your vision a reality.
Zingerman's Deli sandwich or salad, Zingerman's You’ll be able to plan from possibilities as varied
potato chips, a Black Magic Brownie, and a crisp pickle,
Zingerman’s Gridiron Feast packaged in an easy-to-carry Zingerman's red bag.
as classic Zingerman’s Deli sandwiches to the
Zingerman's famous Deli sandwiches. Select your Fennel Pollen Pork we make from the hogs of
$16/person
favorite assortment of the Deli's best. We'll fasten local Michigan farms! Zingerman’s Catering will
• 8 oz. water or Coke product +$1
each sandwich with a pick and arrange them. custom tailor a menu to suit the tenor of your
• Bell's Oberon Beer +$5 (ID required)
• Zingerman’s redskin potato salad and coleslaw event and send along our all-star service staff to
• Fresh fruit salad
make sure everything runs perfectly.
• Pimento cheese with fresh celery and Portuguese Spiced Chicken Wings
pumpernickel bread We marinate chicken wings in our incredibly popular Piri
• Zingerman's Black Magic Brownies and cookies Piri marinade. These are so good you'll be hiding them from Want more information on this beautiful venue?
your friends! Served with ranch or blue cheese Visit www.zingermansgreyline.com, or better
• Assorted Coke products
dressing and celery sticks.
$24/person yet, stop by at 100 N. Ashley and see it for
$13.50/person (about 6 wings)
yourself! To start party planning, just give the
(We'll send lots of napkins!)
A MAIze-ing TailgAte Greyline a call at 734.230.2300 and one of
• Hand-pulled BBQ beef brisket our friendly event planners will help walk you
through the initial planning steps, and assist in
• Grilled chili lime Amish chicken This year’s menu and
• Fresh fruit salad turning your vision into an event your guests will
more is available online at
• Zingerman’s macaroni salad remember for years!
zingermanscatering.com
• Molasses baked beans
• Zingerman’s Black Magic Brownies and cookies
• Assorted Dr. Brown's sodas CALL 734.230.2300 TO PLAN YOUR PARTY
$27/person
OR AS THEY ARE SOMETIMES CALLED, CEREALS? it accounted for fully one third of the world’s cereal harvest. I imag-
ine that there are many reasons for this, but from the perspective
Grains are mainly grasses. Cereal grains are members of the grass Endosperm is the largest part of the kernel. It is primarily starch and
of a baker, I can say that it performs incredibly well in many baking
family that produce edible seeds or kernels. Examples are wheat, serves as the food for the plant. White wheat flour is the endosperm.
contexts. It makes our lives easier.
rice, barley, corn, oats, and rye. Although flour to most Americans
refers to wheat flour, that’s because wheat is the primary grain in the Whole wheat or whole rye or whole barley in its most correct form is
US. Flour, it actually means the powder created by grinding seeds, the flour produced when the entire kernel of a grain is ground together JUST ONE WHEAT?
nuts, or roots. and kept intact. In our country, sometimes the descriptor “whole” is No, there are many strains of wheat! Just like there are many differ-
used but actually means that the white flour (the endosperm) is sepa- ent kinds of apples or grapes or basils, there are wide varieties of
rated from the bran and the germ, and then some amount of bran and
WHAT IS THE STRUCTURE OF THE EDIBLE SEEDS? germ is added back in. The amount added in can vary by mill.
wheats. Some of them are in use today, and many are being brought
back by interested farmers and bakers. They are referred to as
Most grain seeds have the same basic anatomy. Chaff or hull is
heritage varieties. We can all expect to see more “named” wheats
the dry, very thin protective membrane that covers the exterior
of the seed for protection. We do not actually eat the chaff. Once STORAGE AND MILLING identified as ingredients in bakeries, on menus, and sold in stores.
Examples of heritage grains are Red Fife and Turkey Red wheat,
the grain is harvested, the seeds are threshed to remove them Grains are one of the few human foods that don’t have to be processed
which we’re using in our Turkey Red Walnut bread. Understandably
from the stalk and release the chaff. Winnowing comes next which before storage, which makes them highly valuable. Remarkably,
there’s been some confusion about this name with people wondering
removes any remaining chaff. When we buy kernels to mill, this archaeologists have found stashes of ancient grain kernels that are
if there’s turkey meat in the loaf. Nope, it’s just the name of the actual
process has already been completed. thousands of years old and are still viable. Perhaps the resiliency
strain of wheat we used. Just like other plants, these different wheats
of grains is one of the reasons they’ve been a part of our diet for
have different baking qualities and flavors.
Some grains have an exterior called a hull. Hulls are much more stub- such a long time. All they need is to be protected from moisture and
born than chaff and require some form of physical force to remove infestation, which I’ll admit is not insignificant. The Bakehouse just
Another group of named wheats are ancient varieties, which are
them. This is the case with barley and hence the term “pearled” bar- lost 6,000 pounds of kernels at a mill because the grain developed a
being revived. Two common ones are emmer and einkorn. They
ley. Barley has a hull, and it takes “pearling” to remove it. musty aroma and flavor from moisture.
are thought to be the original wheats of the ancient Middle East
from which modern wheats were eventually evolved. We have
The jargon around grains is well developed and can be confusing We plan to write more fully about milling in the coming months, but
been milling einkorn at the Bakehouse and using it fresh and
without a little education. Have you ever wondered why it’s called for the purpose of relaying the most important basic information
whole in a scone. The flavor complexity—nutty, slightly sweet—
a wheat berry versus an oat groat? It’s all about whether the exte- about grain, we think it’s good to know the difference between roller
immediately appealing.
rior is a chaff or a hull. Berries have chaffs and oats have hulls. milling and stone milling.
$
no w
4.75/e
a
at the Bakehouse!
to be served—this would be the bread they'd bring out. It has a thick,
caramelized crust and a soft, white, chewy interior. The flavor profile
is toasted wheat from the organic wheat flour and a touch of whole
wheat, as well a touch of sour from the natural leavening.
If you’ve been keeping up with Bakehouse news by visiting us, subscribing to our
OCtober
enews, reading our blog, or stopping by our Westside Farmers’ Market table, then you
already know we’ve begun to delve into stone milling our own flour in small batches.
PAESANO BREAD
This bread hails from the Puglia region of Italy. We make it with
And why freshly milled? Like we’ve been saying for 26 years since we opened the
organic wheat flour and an organic cornmeal dusted crust. And
Bakehouse, you really can taste the difference and we believe in traditional baking
all those holes you'll find inside each loaf? We worked hard to
methods and recipes. Stone milling our own flour right before we’re going to use it
put them there by making an extra hydrated dough and giving the
is bringing back an old tradition to our baking, and it keeps more of the whole grain
yeast plenty of time to work it's bubbly magic. The end result is a
kernel and more of the grains’ natural oils in our flour. This equals more flavor, more
tender, airy crumb that's perfect for passing around the table for
aroma, and better nutrition in the baked goods we create. Wait until you taste it!
ripping and dipping. It'll bring any dinner up a couple notches.
CHALLAH TURBANS
Our fresh egg and Michigan honey challah
bread in a traditional round shape, available
ONLY AVAILABLE AT ZINGERMAN’S BAKEHOUSE, DELICATESSEN AND ROADHOUSE! with or without dark rum-soaked raisins.
SEPTEMBER OCTOBER
zIngermaN’s 5-StAR bLaCk PEpPer BlEnD hilLs of prOvencE HeRbS BlENd
S O
ome of the world’s great wine names are, when you look more What’s in it? As you’ll have guessed from the name, a quintet of black ne of my first trips to Europe was to Provence. It rained 17
closely, blends—Côtes du Rhône, Bordeaux, Chianti, Rioja. peppercorns, all from southwest India. Together, as per Ross Szabo’s days out of 20 or something like that. But I do remember
Writing in his Huffington Post wine column, Ross Szabo says, well-taken point above, they create a blend that is more complex and eating marvelous food, and loving the chance to walk
“Blending makes wines more complex: Blending is used to maximize interesting than any of them would be on their own. through open air markets, smelling the smells, taking in the sights,
the expression of a wine. It can enhance aromas, color, texture, body imagining what I might do if I had my own kitchen to shop for and
and finish, making it a more well-rounded and complex wine.” Tellicherry Reserve - Their most aromatic black pepper offering. Less cook in later that day. The aroma of this blend is the smell that has
than 0.05% of the entire harvest qualifies for this category but the de stayed with me for all these years! It’s also the smell of the Provençal
If it works so well with wine, why not with pepper, too? We’ve gotten Viennes have put a generous amount of it into this special blend. The countryside, where herbs grow wild in abundance.
going at the Roadhouse by shifting from solidly good Tellicherry pep- flavor is wine-like with a richness and well-rounded heat.
per from a mass market importer to farm-to-table Tellicherry pepper, That’s exactly what Ethne de Vienne said, too: “We created this amaz-
sourced from small farms in southwest India by our friend Sudheer Mlamala - Grown at above 700 meters in full on southern Indian sun ing blend because it reminded us of our strolls in the hills of Provence
and his employers, respected and highly skilled Montreal-based fam- in the Cardamom Hills. There’s a freshness and liveliness to its flavor smelling the thyme and lavender - a composition unique to this
ily of spice importers, Épices de Cru. and aroma, and its unique flavor brings lots of low notes, and a long, blend. Our blend is made exclusively from Provence-grown herbs:
loving heat that really stays with me for a marvelously long and very rosemary, marjoram, savory and thyme with a hint of lavender. This
The name? Zingerman’s 5-Star Black Pepper Blend pleasant time. blend of herbes de Provence is wonderful when combined with the
classic flavors of northern France: garlic, lemon and olive oil. This
The game? Same as with wine—the idea is take the best of a series Rajakumari - The name means “princess” in the local Malayalam dia- blend is great with roasted vegetables, grilled meats, simmered dish-
of different black peppercorns and put them together as Ross Szabo lect and that is just what this peppercorn is! Hardly ever seen outside es, roast chicken, lamb and goat cheese.” I agree. Definitely really
says, to make the flavor of the pepper in your grinder even more of India, it’s an elegant addition to the blend. It has a denser texture, good on goat cheese. And I love it on roasted potatoes.
beautifully complex and compelling. is highly aromatic, and more intensely-flavored.
Ask for a sniff next time you’re in the Deli! I know that any time I’m
The process? After a year of conversation about improving our black Tellicherry EB - Extra-large, fully ripened, peppercorns from the feeling overwhelmed I can walk over to the spice shelves in the shop,
pepper quality, the de Viennes had the idea to do something they’d Wayanad region that bring long slow heat, big flavor. Carefully pop open this tin and use the smells to spiritually ship myself back
never done for any other customer—to create a custom pepper blend selected by Sudheer for maximum flavor and aroma. to Southern France for a few minutes. Calming, soul-quieting and
just for us. They spent months up in Montreal testing different com- culinarily compelling!
binations, before settling on three finalists which they brought us to Shimoga - An especially interesting, lively black pepper from the Ari Weinzweig
taste. Then we, in turn, spent three more weeks grinding, cracking, Shimoga district in the Indian state of Karnataka. Where Tellicherry goes Zingerman’s
Co-Founding Partner
smelling, and tasting here before settling on this one. big, wide and deep, Shimoga is focused, narrow, intense with an almost
electric set of high notes, a sensual spicy warmth, lively-on-the-palate
The aroma? Piney, a bit of eucalyptus, aromatic, floral. A hint of juni- and featuring a very long and lovely finish.
per—it almost smells like a really high-end gin. Almost minty maybe.
It’s long and lasting. Our 5-Star Black Pepper Blend
is very much a gift, a black pep-
The flavor? Follows from the aroma. A gentle heat at first that grows per blessing, from India by way
as it sits on your tongue. The complexity of the five top notch black of Montreal, assembled by the de
peppercorns the de Viennes have brought together especially for this Vienne family using 30 plus years
purpose. The reference to gin above makes me think about a black of spice sourcing knowledge. It’s
pepper-infused gin and tonic? on my table at home and we hope
it will soon be on yours too! Come
Its use? The idea of creating the blend is that...you use it everywhere. by for a taste any time!
The idea is that this 5-Star Black Pepper Blend belongs on your dinner
table. On your kitchen counter. I keep a small finger-press grinder in
my suitcase – if you get stuck somewhere on the road a small bit of
fresh pepper can elevate a not very good meal (I keep a small tin of
sea salt with me for the same reason).
RoSh HashANaH
MENU
wItH ALMoND and hONey GlAZE Straight from the Zingerman’s Guide to Good Eating
Let the Deli do the cooking this holiday! Items
VEgeTABlE taGine
leMON CouScOUs
A traditional North African dish. Slowly
simmered seasonal vegetables with tagine Hand-rolled Tunisian couscous and
Marcona almonds in a lemon herb dressing.
ALL HONEY 20% OFF
spices from Épices de Cru of Montréal.
Ring in the Jewish New Year with the sweetness of
honey. Stock up on our extraordinary single varietals.
brAIsED BeEF bRiSkeT hErb RoASteD fingErLING pOTatoes
Longtime staple of the Deli. Marinated and Fingerling potatoes straight from the Farmers' This is just a small sample of the feast we’re
braised for hours with herbs and garlic. Served Market, roasted to herbaceous perfection. preparing. Go to zingermansdeli.com to see the
thick-sliced with a side of beef gravy. complete menu and call 734.663.3400 to order!
fal l
Lip smackin' baby back ribs smothered in house-made
BBQ sauce pairs with crunchy, caraway coleslaw and a
hunk of jalapeño cornbread. Bring your appetite and a
lot of napkins for this formidable feast.
OCTOBER
We welcome your crisp air, spiced beverages and gorgeous color scheme. The Deli is a great place
to be during autumn, and we’ve got some really exciting new things happening this year. Get ready Fennel Roasted Pork & Squash Polenta $14.99
Dine on this perfect pairing of slow roasted pork
for paella season on the Patio and so much more—we’ve got a few ideas to help you celebrate the
shoulder, blanketed in fresh herbs, sea salt, and loads of
season with Zingerman’s Deli. fennel pollen, with stone milled Italian polenta infused
with local winter squash. A dollop of tomato chutney
rounds out this tantalizing dish.
THE DELI DELIVERS! RECYCLE ANN ARBOR’S PLASTIC POLLUTION SOLUTION
FREE delivery continues! Set your Through September, Recycle Ann Arbor’s pilot program will con- Available at the Deli, starting at 11am all month long!
student up with a gift card, and let tinue at the Deli. In line with Planet Zingerman’s, our sustainability
us deliver the best meals they’ll have focused and environmentally conscious committee in the ZCoB
all semester. We deliver sandwiches, (Zingerman’s Community of Businesses), this program is aimed at
desserts, sliced meats, cheese, and offering additional, and convenient, community locations for indi-
groceries to dorms, libraries, busi- viduals to recycle plastic bags and plastic film. Just look for the green
nesses and wherever they call home bins – on the front porch of the Next Door Café and the upstairs Deli
away from home. dining room. Read more about our sustainability efforts at
zingermanscommunity.com/about-us/culture/sustainability/
STUDENT BACK-TO-SCHOOL SURVIVAL KIT
You’ve checked everything else off your back-to-school supply list, PAELLA PARTY SEASON ON THE PATIO! SEPTEMBER
and now it’s time to stock up on some great study snacks. We’ve got 33rd ANNUAL FIESTA DE ESPAÑA!
everything you’ll need to build your own Student Survival Kit—sure Three Paella Parties on the The Tempehtion! $13.99
to help ace exams and make new friends. Patio Sun, Sept. 16th, 23rd & A 'beans and greens' combination to take your tastebuds
30th 11am ‘til the paella’s to cloud nine! Five classically funky and fresh flavors join
University of Zingerman’s Orientation Tote: For your clas- gone! Paella Presentation at up on grilled sourdough to have us doo-woppin' all day!
sic Zingerman’s-lovin’ student who is planning on graduating noon: The show is free—the Tempeh, avocado spread, sunflower shoots, leaf lettuce,
Zingerman’s summa cum laude. paella is sold by the pound. and tomato slices on grilled sourdough.
PRE-ORDER YOUR FULL PAN OF PAELLA Look forward to new dishes and favorites from
BYOYB WEDNESDAYS Take home your very own Zingerman’s Paella Party! $70 gets you
Bring your own Zingerman's yellow canvas bag and get 10% off our catering menu, like Eggplant Parmesan with
a large pan of cooked paella to share with 6-8 of your friends.
groceries on Wednesdays. This locally screen-printed, heavy-du- Availability is limited, call 734-663-3354 for details. garlic bread and kale salad, Hungarian Paprikash
ty bag mimics the design of our iconic yellow to-go bags and is
with Nokedli egg noodles and roasted vegetables,
sturdy and stylish enough to carry your books to class. DIY Paella Kit
and Chicken Pot Pie with golden mashed potatoes
Comes complete with a 33rd Annual Paella Party t-shirt and every-
GET HOOKED thing you need to get started making paella at home for an incredible and gravy accompanied by a tossed green salad
We partnered with Hooked, the number one food, drink, and value. Includes t-shirt, 18” paella pan, bomba rice, paprika and saf- with balsamic vinaigrette.
lifestyle app in college towns, to bring you daily deals during the fron. Priced at $95, with a value of $120.
week. Simply download the free Hooked app, find our deal, and
show up! Your friends will wonder how you’re always in the know. Katie Honoway
Check out the details and menu options
hookedapp.com/gethooked Merchandizing Collective at zcob.me/delidinners
Zingerman's Deli
Allison Schraf
Retail Store & Marketing Manager
Zingerman’s Candy Manufactory
3723 Plaza Dr. Ann Arbor, MI 48108 3711 Plaza Dr. Ann Arbor, MI 48108 3723 Plaza Dr. #3 Ann Arbor, MI 48108 422 Detroit St. Ann Arbor, MI 48103 3723 Plaza Dr. #5 Ann Arbor, MI 48108
734.761.7255 | bakewithzing.com 734.761.2095 | zingermansbakehouse.com 734.619.6666 | zingermanscandy.com 734.663.3400 | zingermanscatering.com 734.929.6060 | zingermanscoffee.com
8540 Island Lake Rd. Dexter, MI 48130 3723 Plaza Dr. #2 Ann Arbor, MI 48108 422 Detroit St. Ann Arbor, MI 48103 620 Phoenix Dr. Ann Arbor, MI 48108 100 N Ashley St. Ann Arbor, MI 48103
734-619-8100 | cornmanfarms.com 734.929.0500 | zingermanscreamery.com 734.663.3354 | zingermansdeli.com 888.316.2736 | zingermansfoodtours.com 734.230.2300 | zingermansgreyline.com
610 Phoenix Dr. Ann Arbor, MI 48108 415 N. Fifth Ave. Ann Arbor, MI 48104 418 Detroit St. Ann Arbor, MI 48104 2501 Jackson Rd. Ann Arbor, MI 48103 3728 Plaza Dr. Ann Arbor, MI 48108
888.636.8162 | zingermans.com 734.275.0099 | misskimannarbor.com 734.663.5282 | zingermansdeli.com 734.663.3663 | zingermansroadhouse.com 734.930.1919 | zingtrain.com