zingerman's jan feb 2015

7/21/2019 Zingerman's Jan Feb 2015

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ISSUE # 248 JAN.-FEB 2015

1

1st Sunday Creamery TourJan. 4th and Feb. 1st 2pm $10On this hour-long adventure, youll watch

our fresh mozzarella stretched into shape,

taste our cows and goats milk cheeses

while our staff explain the cheesemaking

process, and sample our delicious fresh

gelato. After the tour, make time for tast-

ing our selection of American cheeses and

provisions, as well as house made gelatos

and sorbets in our cheese shop.

Sundae SundaysEvery Sunday in January and February9am-7pmYou deserve a treat! Stop by the Cream-

ery for Sundae Sundays! Build your own

single scoop gelato Sundae with up to 3

delicious toppings for just $5 (upgrade

to a double scoop, add $2). Our amazing

toppings include Dulce de Leche, Coops

Hot Fudge, Hand-chipped chocolate chips,

roasted peanuts, roasted pecans, cher-

ries and other fruit toppings, Zingermans

Candy Manufactory Peanut Brittle, Zzang!

candy bars, and much more!

Brewery Vivant TastingSat. Jan. 9th 6-8pm $45Jason Spaulding co-founded New Holland

Brewing back in 1997. Following his heart,

he left and enrolled in the Doemens Brew-

ing Academy in Munich. He then headed

west again to found Brewery Vivant in

Grand Rapids. Jason is a revolutionary

brewer with a passion for sour beers andother unique styles, and his reputation is

growing. Youll earn more about Brewery

Vivant and taste their unique selection

of brews along with our own Creamery

cheese and accoutrements.

Good-a Gouda TastingFri. Jan. 16th 6-8pm $35Gouda is one of the worlds most popu-

lar and least-understood cheeses. Weve

selected our favorite Goudas of 2014 and

gathered them together for a celebration

of this wonderful cheese. Take a guided

tour with one of our cheesemongers

through a brief history of this famed Dutch

curd, and taste delicious Gouda of all dif-

ferent ages, both domestic and imported.

Cheese Mastery Class:Soft Ripened CheesesFri. Jan. 23, 6-8pm $35Cheesemaker Aubrey Thomason breaks

down the most complex and challeng-

ing forms of cheesemaking. Technically

known as semi-lactic, this cheese is also

called soft-ripened or sweet curd cheese.

Semi-lactic is a hybrid of the lactic- and

rennet-styles of cheesemaking, and the

results are delicious and fragrant. Learn

about the technical details of the style that

gives us our gooey favorites such as Brie,

Camembert, and many other mouthwater-

ing varieties of this cheese family.

Mastering MozzarellaSat. Jan. 24th, Sat. Feb. 7, Sat. Feb. 21 2-3pm $30Learn the secret to making terrific fresh

mozzarella from the experts! Well show

you the ins and outs of making this simple,

yet delicious cheese. Youll learn how to

pull balls of fresh mozzarella from curd,

stretch string cheese, and create rich,

creamy burrata. Perfect on pizza, super

on a salad, or amazing on its own, this

versatile cheese is as much to make as it

is to eat. Adults and children over 12 are

welcome. Dont miss it!

Brews, Brats and the BrineryFri. Feb. 6th 6-8pm $45Local fermented vegetable luminaries, The

Brinery, make some of the best sauerkrautand pickles around! Fermented foods are

a classic winter staple, and nothing heats

up a frosty winter night better than sau-

erkraut, good brew, and tasty brats. Stop

by the Creamery for toasty night of belly-

warming savory treats!

Chocolate Gelato TastingFri. Feb. 13th 6-8pm $30Join our gelato-makers Josh and Guy on a

Valentines Eve tour of our lovely choco-

late gelato offerings like all-time favorites

Rocky Ride and Chocolate Turtle as well

as some newer, more adventurous flavors

like Chocolate Balsamic Strawberry and

Stoneground and Smoked. Well also pro-

vide a couple of unique adult

beverages for those that

wish to partake, and

guests will see how

our gelato is made

on a tour of the

production area.

Cheese Mastery Class: CheddarFri. Feb. 20th 6-8pm $35Creamery Managing Partner Aubrey

Thomason shares the history of Cheddar

in this fifth session of the Cheese Mastery

Class. Cheddar is the most well-known

and popular of the milled curd cheeses

throughout the Western world. The

milled curd style was created in Britain,

and is also used (sparingly) by the French.

Aubrey takes us through beginnings of thisubiquitous cheese in the English village of

Cheddar, the definition of the Cheddaring

process, and its implications for cheese

production in the centuries to come. How

did a style with such humble beginnings

end up conquering the western world?

We will discuss milled curd technology,

texture, and flavor, as we taste our way

through some classic examples of this

popular cheese style. Dont miss it!

3723 Plaza Drive 734 929 0500www.zingermanscreamery.com

Rum & ChocolateValentine Cocktail HourFriday, February 13 Two Seatings: 6-7pm and 8-9pm 35/person

Zingermans Events on Fourth 415 N. Fifth Street

There is no better way to celebrate Valentines Day than

with rum and chocolate! Come find out what rum & choc-

olate have in common. We will taste three hand-selected

rums and a special rum concoction, that pair deliciously

with chocolate. The perfect complement to a dinner with

your sweetheart.

8540 Island Lake Road, Dexter 734.619.8100Reserve a seat:events.zingermanscommunity.com

You can now book a seat to mostZingermans events at

www.zingermanscommunity.com

3723 Plaza Drive 734.761.7255

www.bakewithzing.com

Cocktail Class: Its Gin-uary!Fri. Jan. 16th 7-9:30pm $65Gin is herbaceous and floral, warming and re-

freshing, and can be served in both sweet and

savory libations. We will focus on the wintry and

robust side of this centuries-old spirit as we mix

three seasonally appropriate gin cocktails. Well

start with the hearty Negroni, a classic born in

Italy in 1920; then well embrace a new herbal

twist on an old favorite with the Rosemary Gim-

let; and well end the class with a sweet and

satisfying Spiced Pear Fizz. Youll mix your own

cocktails, enjoy hearty appetizers prepared by

the Cornman Farms chefs, and then leave with

recipes and the know-how to make these cock-

tails at home.

San Street at Cornman Farms DinnerSun. Feb. 22nd 7-10pm $85San Street is a local food cart and a pop up res-

taurant, specializing in traditional Asian street

fare, with an emphasis on fresh, quality ingredi-

ents and exceptional flavor. A Zingermans entre-

preneurial venture, San Street is propelling its

food cart success toward establishing a brick and

mortar restaurant. In the meantime, get a sneak

peek of their ridiculously good food at Cornman

Farms. San Street will prepare some of its most

popular items like Gua Bao, an open-faced, fluffy,

homemade bun filled with slow-roasted pork

belly or sauteed mushrooms; Jeon, crisp, savory

pancakes; Tteokguk, rice cakes in rich beef broth;

sake-poached pears with Roadhouse Vanilla Ge-

lato from Zingermans Creamery and much more!See you there!

Cocktail Class: FebruaryFlips and FizzesFri. Feb. 27th 7-9:30pm $65Show your bartending flair! Were going to shake

it up this month (literally!) at Cornman Farms by

making cocktails that require enthusiastic mixing

techniques. In chronological order, well whip up

a colonial Rum Flip; mix an 1800s-style Brandy

Milk Punch; and finish with the classic Ramos Gin

Fizz. By the end of this fun and active cocktail

class, youll have created three cocktails, en-

joyed delicious appetizers made right here on

the farm, and gained cocktail confidence with

your newly honed shaking and pouring skills!

Youll also leave with recipes and instructions

for all the cocktails featured in the class.

Fanatic About Flat BreadsSun. Jan. 11, 1-5pm andFri. Jan. 30th, 1:30-5:30pm $100Make corn tortillas, a laminated Moroccan flat

bread called msmen, Indian naan and whole

wheat pita. Well finish them in the oven, on a

griddle and inside our wood-fired oven. Open up

your mind and your recipe box to the world of

flat breads!

Soft PretzelsSun. Feb.,15th 1-4pm $75Learn the secrets to traditional German-style soft

pretzels made with lard and dipped in lye. Well

end class tasting some warm pretzels with a lit-

tle mustard and Zingermans Creamery pimento

cheese.

More Gluten FreeWed. Jan. 28th 5:30-9:30pmand Sun. Feb. 8th 1-5pm $125A whole new batch of great gluten free recipes

including cinnamon raisin walnut bread, lemon

pound cake, blueberry sour cream muffins, and

chocolate chip cookies. Please keep in mind our

facility is not gluten free.

422 Detroit Street 734.663.3400www.zingermansdeli.com

See the full schedule& register for classes at

www.bakewithzing.com orcall 734.761.7255

After every class youll leave BAKE!with our recipes, the knowledge to recreate

them at home, all the food you madein class and great coupons.

Comparative Cupping ClassSun. Feb. 8th 1-3pm $30Sample coffees from the Africa, Central and

South America, and the Asia Pacific. We will

taste and evaluate these coffees using the

techniques and tools used by professional

tasters. This is an eye-opening tour of the

world of coffee.

Home Espresso WorkshopSun. Jan. 11th 1-3pm $40Get the most out of your home espresso

machine. Learn more about what goes into

making a cafe quality espresso. We will

start with an overview of the 4 Ms of m ak-

ing espresso, followed by tasting, demon-

strations and some hands-on practice. We

will also cover some machine maintenance

basics as time allows. This is a very interac-

tive workshop and seating is limited to six

people.

Brewing Methods ClassSun. Jan. 25th andSun. Feb. 15th 1-3pm $30Learn the keys to successful

coffee brewing using a wide

variety of brewing methods from

filter drip to syphon pot. We will

take a single coffee and brew it 6 to 8 dif-

ferent ways, each producing a unique taste.

Well learn the proper proportions and

technique for each and discuss the merits

and differences of each style.

Call 734.929.6060or go to events.zingermanscommunity.com

to reserve your spot!

3723 Plaza Drive734.929. 6060

www.zingermanscoffee.com

Call 734.929.0500

or go to:events.zingermanscommunity.com

to reserve your spot!

Were hosting a Weddingshow on February 21!

Saturday, February 21 1-5PM

see page 4 for details


2/15


2

THE BIG BREOne of the most exciting things weve added at Zingermans in

the past few years is our Big Brew Board at Zingermans CoffeeCompany. If you walk into our shop on Plaza Drive (just down

the block from Zingermans Bakehouse), youll see it dead

aheada big blackboard overlaid with a chalk grid.

Across the top youll find all of the coffees were currently car-

rying, each carefully selected and roasted by managing partner

Steve Mangigian. Down the left hand side youll see all the vari-

ous brew methods: Pour Over, Chemex, immersion, press pot,

siphon, and Aeropress. Within the grid are tasting notes. We

recently sat down with the baristas and roasters (and even the

accountants!) at Zingermans Coffee Company to talk about the

board, brewing methods, and beans.

Each brew method yields a remarkably different set of flavors.

Sometimes, two different brew methods will each yield a cup

of coffee that you might be hard pressed to believe came from

the same beans. The folks at the Coffee Company carefully taste

each new coffee using each of the 6 brew methods so we can

share tasting notes, and what flavors come to the fore in each

method. Working my own way through the board has been fun,

educational, and enlightening. As we often say, you really can

taste the difference!

Steve Mangigian, the managing partner at Zingermans Coffee

Company puts it this way: Coffee is an amazing e xperience that

is enjoyed differently by every individual. Our goal here at the

Coffee Company is to open up the world of coffee by creating a

welcoming experience, and helping guests develop a vocabulary

for tasting and describing coffee. The next s tep is helping people

develop a preference. We simply provide the environment for

that exploration.

Ari: When you walk into the Coffee Company theres this bigblack chalkboard board hanging front and center above the

counter. Can you tell me about it?

David (barista):Its the Big Brew Board! It features all of ourmagnificent coffees and brew methods! Along top we show the

standard coffees that we always have on hand in the shopthere

are usually 12 or soplus the special beans, like our Roasters

Pick, that we might have for just a limited time. Then down the

side we list the different ways you can have those beans brewed.

So if you pick a bean, you can look down below and see our

notes on how it tastes when its bre wed any number of the ways

we can brew.

Ari:So, I can get any bean brewed any way?

Anya (shop manager):You sure can! And we encourage peopleto experiment, regardless if there is script or not on the board.

They are all good and different.

David: We write up notes when that bean and that brewingmethod hit the sweet spot. The flavors are going to be inter-

esting no matter which way you go, but I like to use the board

to steer people to those combinations where the coffee really

sings and dances.

Chris (barista):And just because a combination isnt writtenup, it doesnt meant its inherently bad. It just didnt stand out to

us. But when Im talking to a guest, I might steer them towards

something not written up if I know thats what theyre looking

for. Weve tried every combination!

Doug (production manager): And you guys taste the coffeeregularly to update the notes?

All:Yes!

Anya:The Roasters Pick is updated every month because thatcoffee rotates.

Ari:How many brewing methods do you have on the board?

Chris: We feature six hand-brew methods on the board rightnowAeropress, immersion, Chemex, siphon pot, Pour Over,and press pot.

Ari: So, do I have to get my coffee brewed one of these ways?

David:Not at all.

Adam (barista): We do espresso and we have pots of drip-brewed coffee available. Some folks just want to grab a quick

cup and go, so we make sure that can happen.

Chris:If you add in espresso and the regular drip brewing there

are 8 methods that we offer

and that fall into two cat-egories. There are the pres-

sure brewing methods like

espresso or Aeropress where

pressure is used to extract

flavor from the beans. Then

there are 4 methods where

the water is poured over the

ground coffee, like press pot

or Chemex.

Anya: Among all the meth-ods there are variations in

the time, temperature, pres-

sure and filtration and this

has a big impact on how the

coffee tastes in the cup.

Ari: Can you really taste abig difference between onecup and the next?

Chris:Absolutely. Even if youtake two methods that might

seem like theyre in the same

category, say immersion

and Chemex, there are wild

contrasts between the two

methods. With the press pot,

the ground coffee steeps in

the water for four minutes

and nothing is filtered out.

You get all the flavors that

the bean offers. With the

Chemex the water is poured over the ground and then filtered

into the bottom of the pot. The Chemex filter is much finer, and

results in a smoother cup. Basically, one has maximum filtration,the other has almost none.

David: Coffee beans are loaded with different inherent com-pounds and with the press pot, theres just much more of that

in your drink.

Matthew (sales): And then when you take into account thevery different flavor profiles of beans from, say, Africa versus

beans from Central America, youre talking about a huge range

of options.

Ari:That sounds sort of intimidating!

Adam: Thats what were here for!

Chris: Well ask guests le ading questions like do you l ike yourcoffee earthy or fruity, sweet or savory, thick or crisp.

David:Guests come in, then their eyes go up to the board andthey take a couple steps back like, whoa. But, thats what theboard is really for, I think. It gets people who maybe just are

used to coffee tasting the same way every time to start thinking

about the possibilities.

Matthew: The board is there to start a conversation.

Chris:I think the real trick to being a barista and doing our jobswell is figuring out how people want to be helped. Do they want

a quick recommendation or do they want a long conversation?

Im happy to do either one if it gets them a cup theyll enjoy.

David:If people seem overwhelmed, I try to get to know whattheyre looking for. Sometimes, Ill start with a sample of a cof-

fee and see what they think, and that gives me a starting point

to guide them.

Anya:If none of that works, there are always the dice!

Ari:The Dice?Anya:David noticed that there are 48 different combinationson the board.

David:So, I brought in a 6-sided die and an 8-sided die. If folkscant decide, we roll the dice and do what they tell us!

Ari:What else have you learned from the board over the pastcouple of years?

Anya: I think the board reinforces our understanding of thevariation that is inherent in any artisan food. There are so many

variables that affect how a cup of coffee tastes. We only have

control over some of them and having the board helps us con-

stantly experiment to find that perfect combination.

David: And those days where the brew and the bean cometogether, and its just huge home run, are what make this job so

special and make us excited to share what we do.

Ari:Do you have a lot of customers that use the brew boardregularly?

Anya:Definitely. Once people get used to it, they use it as a wayto experiment. We have a customer that has tried almost every

method on the board and now shes settled on one particular

method thats her sweet spot.

Adam: We also have the Brew Board Bingo game! As peoplework their way through the brews on the board, they collect

stamps. And if you try all the brew methods for one kind of

bean, youll get a discount on a pound of that bean. If you try

one brew method with every bean, you get a discount on that

brew method equipment.

Ari:What do you mean, equipment?

David:We dont just sell coffee. We have a huge line of coffeeequipment for sale too and we sell all the stuff you need for the

various brew methods that we serve here.

Anya:So if you find one thats just right for you, you can pick upthe gear and brew it yourself at home.

Ari:What do I get if I fill out the entire bingo card doing everybrew method with every bean?

Anya:You get a prize bag with a travel mug, t-shirt, and a poundof beans of your choice!

Chris:I think people are playing as much for the experience asfor the prizes. Almost everyone who has completed it starts a

new card.

David:Its a great systematic way to experience something new

and possibly unfamiliar.

Anya:We have one customer who keeps two cards. One is forplaying the game. The other is for her tasting notes so she can

take it home and keep track of what shes enjoying.

Ari:What are some of the brews youre enjoying right now?

David:Moka Java and Ethiopian have been really on recently.Those are both getting really high marks from guests too.

Adam:The Ethiopian also works great with the s yphon pot.

Each brew method yields a remarkably different set of flavors. Sometimes,

two different brew methods will each yield cups of coffee which, after

tasting, you might be hard pressed to believe came from the same beans.


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BOARD

Chris: Its one of those coffees that workswith almost any brew method. Its bright and

fruity and that flavor comes out no matter

what method you use.

Adam: Its the one I go to when people askfor something new and different.

Anya:Ethiopian is the one we call the gate-way coffee. If youve always just sort of

enjoyed the same old cup but are thinkingof trying something new, this is the one that

going to lead you down the wild path.

Adam: Youve been warned!

Ari: Im hearing a strong endorsement forEthiopian. Any others?

Chris: I just like to try whatever is new. Imalways eager to try the new, limited-time

beans and see how they work with the vari-

ous brew methods.

Doug:Back of the house loves the cold brew!Keeps us going strong!

Ari:Youve recently bought up some coffeesthat I know youre particularly excited about.

Can you tell us some of what we might seecoming up in the coming months?

Steve: Well, given how excited people areabout the Ethiopian beans, its a good time to

announce that weve got a new Ethiopian! And

we recently sourced a few really nice coffees

from Rwanda, Congo and Kenya. We recently

tasted a Colombian that were adding to our

line-up, and we picked up a really nice El

Salvador for the January Roasters Pick.

Ari: Its been a while since weve had aColombian, right?

Steve: We used to source Colombian, butabout 4 years ago the market there went nuts

and we couldnt get a good quality bean. But,

Ive recently been cupping one that I think

will be a great entry-level coffee for folks. Its

very smooth and approachable with a hint of

chocolate, a little acid, and a deep, rich body.

Really good Colombians are what people

think of when they think of a basic cuppa joe.

And, thats kind of what weve always done at

Zingermans. We take really simple, straight-

forward foods, whether its bread or pasta or

olive oil or cheese and we try to make or find

the very best we can.

Ari:You mentioned the Colombian having ahint of chocolate and I couldnt help notic-

ing all the chocolates you have for sale in the

shop.

Anya:Chocolate and coffee just go so welltogether!

David:Weve got some great individual choc-olates from Charlie Frank over at Zingermans

Candy Manufactory. Its sort of been like alittle tasting lab here at the Coffee Co. Hell

come up with a new flavor like the Poirier

Poppers, made with Charles Poiriers pure

Cane Syrup from Louisiana or the Peanut

Butter Crush. Hell bring them down to the

shop, we put them out on the counter and

they just go crazy.

Adam: It almost adds a third dimension tothe Big Brew Board!

Ari:Does everyone have a favorite chocolateto recommend with your coffee?

Anya:I like the Askinosie El Rustico bar withthe Roadhouse Joe or Espresso Blend #1.

Adam: Chocolate-covered Halvah from theCandy Manufactory with Espresso Blend #1.

Anya:We teach an occasional chocolate and

coffee pairings class. Check the events calen-dar at www.zingermanscommunity.com for

the next one.

Ari:What else should we know?

Everyone (pretty much in unison):Brewing Methods classes!

David:We teach monthly classes that coverall the details on how to brew each of the

methods we feature. But, if you want a quicker

intro, were happy to go over one or two at the

counter when you order your coffee.

Anya:The siphon pot is the one we pull outjust to show off the gre at visual (but it also

makes a really good cup of coffee!). Thats the

one that gets people ooh-ing and aah-ing.

Ari: Is this the only place that you can get allof our coffees brewed up to 8 different ways?

Steve: Thats the cool thing about all this.Not only have we developed an expertise for

these brew methods here in the shop, but we

bring this knowledge to our wholesale cus-

tomers. So when a caf or restaurant serves

our coffee, they offer more than just great

beans. We help them build their own brewing

expertise and I think that really helps these

businesses stand apart.

at

Pour OverThis is a very simple, and very tasty way

of making coffee. We grind the coffee

of your choice to order, pour hot wa-

ter over it, which then drips down through

a standard paper filter into the cup. Pour Over

brewing generally produces a balanced cup,

and the light filtering removes some oils while

retaining body. The Pour Over is one of our most

popular methods.

Immersion (Clever) BrewerA relatively recent addition to the worlds array of brewing

methods, the Clever is sort of a combination of a French press

and a Pour Over. Originally invented in Taiwan for making

tea, it quickly took the coffee brewing

world by storm. Hot water is poured over,

and into the ground coffee, which is then

suspended in the hot liquid during brew-

ing. Then, like the Pour Over, it releases the

liquid coffee from the grounds so it doesnt

over-steep. The Clever makes a very

well rounded cup of coffee without

the density of the French press, and

it works well with almost all coffees.

Aeropress

Invented in 2005 by Alan Adler, the same guy whocame up with the Aerobie disc that took the Fris-

bee to a new heights. The Aeropress uses a tight

fitting plunger to force the brewed coffee very

quickly through a filter at high pressure. It pro-

duces a small, intense cup of coffee fairly quickly.

ChemexChemex is comparable to the Pour Over,

but uses a heavier paper filter to make for

a cleaner, more refined cup. The name is

derived from its development by German

chemist, Dr. Peter Schlumbohm, PhD, back

in 1941, and its certainly one of the most

visually appealing of the alternatives. The

brewing vessel looks a bit like an hour-

glass, and the top part holds the Chemex paper filter (origi-

nally laboratory filter paper). Hot water is poured through it

into the top half of the glass, and the brewed coffee fills thebottom. Because the filter is thicker than most, we often use a

slightly coarser grind than a regular cone dri p. After brewing,

the filter is discarded and the brewer is used as a server. The

Chemex makes for a very clean cup of coffee.

French PressThe French press, or press pot, was

invented in France in probably the late

19th century. Freshly ground coffee and

hot water are mixed in direct contact in

a glass carafe. The glass has a plunger

screen mounted on a moveable post.

After the coffee has steeped for about

3 minutes, the post is pressed down to

hold the grounds to the bottom of the ca-

rafe. The filter is a relatively coarse wire mesh with less filtra-

tion than paper, leaving more oils and a bit of coffee solids

suspended in the brew. French press definitely makes for a

bigger-bodied coffee. It reminds me of eating unfiltered olive

oil; it leaves a bit more of the bones of the coffee in the brew.

SiphonOther than the espresso machine, this is

the most elaborate brewing mechanism

we have. Depending on whom you ask, it

was deve loped in Germany in the 1830s,

or by Robert Napier in 1840. Either way, it

was very much a product of its era. Scien-

tists were messing around with their rel-

atively new understanding of vacuums,

and improved coal furnaces made quality

glass much more affordable. The siphon pot

uses two glass globes connected by a smallglass neck. The initial process of water rising

from the bottom globe to the top globe is driven by steam

pressure created as the water approaches boiling. Once the

water has been pushed into the top globe and steeps with the

coffee, the heating element is removed, and the vacuum cre-

ated in the bottom globe uses negative pressure to draw wa-

ter down through the fine mesh filter. It produces a cup that

has some of the benefits of a press pot, but with a little more

filtration. Weve found the siphon is particularly successful

for coffees that are bright and fruity (its the staff favorite for

our Ethiopian coffee). The siphon pot brewing does take a bit

longer, so this isnt one to order if youre in a big hurry, but if

youve got a few minutes it sure does make for pretty marvel-

ously clean cup.

Big Brew GuideHere is a quick list of the brew methods we offer

January

El Salvador -Finca San JoaquinThis 100% bourbon cultivar comes from one

of the highest elevation farms in El Salvadors

western volcanic region. A super complex cof-

fee -- citrus and floral qualities, dried fruit, and

plenty of sweetness. You should consider drink-

ing this coffee with your wine-obsessed friend

and arguing over whose beverage of choice is

really more complex.

February

Mexico - ChiapasWeve always loved Mexican coffees from thestate of Chiapas. They are the whole pack-

age: well-balanced, rich, and naturally sweet.

This lot has some cocoa and honey notes that

we find to be delicious. We featured this cof-

fee in our Holiday Blend for 2014 and didnt

want to say goodbye quite yet. So here it is as

a single-origin!

Available at Zingermans Coffee Co.,Delicatessen and Roadhouse


4/15


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Its not a wild fantasy to have your planning streamlined and complete, the ceremony

written, the location chosen, the flowers and cake waiting and ready. Your wedding can

truly be as simple, intimate, blissful and charming as you dream it to be. Not only does

our wedding package contain every necessary key component, but your wedding unfolds

in the most charmed Midwestern farm settinga restored, pre-Civil War barn, a quaint

Greek revival farmhouse, a grandfather oak tree, a goat parlor with herd and pastures,

kitchen, gardens galore. (The Elopement Package is for 2-10 people only)

While you relax, we secure all the key wedding components with just two weeks notice:

Zingermans has been helping people celebrate their happiest day for decades. Our Catering

and Events team at Zingermans Delicatessen has brought great food and great service to hun-dreds of happy couples since the first one back in the early 80s. Former Catering Sales Manager

Paul Metler remembers some pretty wild requests over the years. Once, we planned a wedding

with two weeks notice where the groom was Mexican and the bride was Russian. A Russian

duet played during the ceremony and a Mariachi band performed during the reception. We

used dishes, tables and linens that belonged to the brides mother and they served the dinner

in her art studio, which had formerly been a chicken coop. We hung silk draperies in the barn

(which served as the dance floor) and even arranged to have a tent for the ceremony an hour

before the guests arrivedon a Sunday. We prepared paella on their deck and served it fresh

off the grill.

As the line out the door on a football Saturday will attest, most people know our Deli for

the sandwiches. Others count on us for a selection of meat, cheese, olive oil and vinegar

that you really cant find anywhere else. But, those whove trusted their weddings to Zinger-

mans Catering and Events know theres a lot more than comes out of that brick building on

Detroit Street. We can provide complete wedding planning for the entire celebration. We can

coordinate all the parts and pieces; the rehearsal dinner, the gifts for hotel guests, pre-wedding

brunch, setting up the wedding space, the reception, the post-wedding brunch, and the to-go

food for the happy couple.

Zingermans Roadhouse has also seen its share of wedding celebrations. Weve hosted dozens

of rehearsal dinners over the years and we can even take the Roadhouse lineup of traditional

American food On the Road to any venue in the area. One couple even got hitched in the res-

taurant on Jackson Road. As bride-to-be Amy Bruner noted at the time We enjoyed the chefs

willingness to work with us to select high quality, fresh foods and drinks that would taste great

and highlight aspects of our own lives to make our wedding uniquely ours. Having to plan a

wedding from afar, its invaluable to know that we can confidently leave many of the details to

the Zingermans Roadhouse staff.

Now we have a new option for brides- and grooms-to-be and its pretty spectacular.

Events at Zingermans Cornman FarmsIn May 2014, on the site of the farm that has been growing produce and raising livestock for

the Roadhouse for many years, we opened our 9th Zingermans business. The farm is still going

strong and growing and thats part of what makes our event space so special. Out the window of

the farmhouse you can see what were growing in our education garden that we use to entertain

guests, school tours, classes, and where we gather food for the events we host. From the barn,

you can see the fields where cattle are grazing and pigs are foraging. Behind the event property

is our goat barn where were raising a herd of 50 or goats and providing milk for the Creamerys

cheese making. We also raise sheep and chickens. And in the growing season we have over 40

acres planted with potatoes, tomatoes, garlic, corn, peppers and much more.

Which is all to say that an event at Cornman Farms happens in the midst of all this activity and

makes for a really unique experience. In our first year weve hosted corporate retreats, trade

shows, fundraisers, and family gatherings but the big draw has been weddings. I think people

are looking for a really down-t0-earth, authentic place celebrate a wedding, says Cornman

managing partner and chef Kieron Hales. Its hard to get more authentic than this. Were very

rustic but also very refined!

The centerpiece of our event space is the barn that dates back to 1837. According to local ar-

chitect Charles Bultman who drafted the plans for the barns restoration, that structure most

likely pre-dates the house that stands on the property. What many people do not realize is that

when this country was first settled the barn was more important than the house. You could live

without a house, but not without a barn.

The barn fell into disrepair over the last few decades but thanks to the work of Ohio barnwright

Rudy Christiansen and local contractor D. A. Haig, it has been restored with two levels, including

two crackling fireplaces, an expansive bar area, and a outdoor patio and pergola adjacent to

our outdoor bonfire location.

Our Greek-revival farmhouse features three dining rooms, a lounge and exhibition kitchen, aswell as several getting ready rooms with natural light and a balcony overlooking the grounds.

Both the Barn and Farmhouse feature heating and cooling and we host events year round.

And for larger events, our garden-side Tent Pavilion is perfect for groups of up to 400 people,

and located just steps from the historic barn. It really is equipped for any kind of wedding our

guests can imagine. We can do an intimate affair in the farmhouse or a grand gala in the tent and

everything in between, adds Kieron.

your ceremony on the farm property in

your choice of the most picturesque spot

your photographer

your bouquet and boutonniere

(one of each, or two of either!)

a gourmet meal after the ceremony (ei-

ther brunch, lunch or dinner depending

on time of day) prepared by Zingermans

Chef Kieron Hales complete with a bottle

of champagne or sparkling cider, and

topped off with a scrumptious cake, lov-

ingly baked by Zinge rmans Bakehouse

Zingermans Catering and EventsWhether you are picturing an elegant meal

with formal service or an outdoor picnic

among the trees, well wow your crowd

with full-flavored food and spectacular

service. Since we opened our doors in 1982,

we have had the pleasure of planning wed-

dings, corporate events, bar and bat mitz-

vahs, birthday bashes and tailgates for food

lovers all over Michigan and the Midwest.

[email protected] 734-663-3400

Zingermans Roadhouse On the RoadEverything you love about the Roadhouse

good food, amazing service, a casual and

fun atmospherewe pack it up and take it

to Cornman Farms!

[email protected] 734-929-0331

San StreetReally Great Asian Street Food! Buns make

a great appetizer option or a fun late night

snack. Korean chef Ji Hye Kim will bring her

ever-popular food cart under our twinkling

pergola lights for a delicious to your event.www.sanstreetfood.com 734-531-9622

Saturday, February 21 1-5PM

Find out all the ways Zingermans can help make your wedding the event of a

lifetime! Discover the extra special touches and amenities that make Cornman

Farms a unique venue, enjoy lots of full-flavored samples and meet some of our

favorite vendors.

$10/person in advance $15/person at the doorFirst 20 to register at www.zingermanscommunity.com receive a complimentary gift

8540 Island Lake RoadDexter, MI

Zingermans Catering & Events

Zingermans Roadhouse

Zingermans Bakehouse

Zingermans Creamery

Zingermans Coffee Co.Zingermans Candy

Zingermans Mail Order

San Street Catering

Whos Got The Time?

Chelsea Brown Photography

LuFru Entertainment

Pot & BoxThe Gown Shop Ann Arbor

Lola Grace Photography

BS Design

Drop Dead Gorgeous

The Lighting Guy

ShutterboothLittle Guy Wine Company

Kerbys Kurb Service


5/15


5

Being a baker is a happy profession. We have the

good fortune to be engaged with all of you at hap-

py times like holidays or simply when youve cho-

sen to visit us. Making wedding cakes is one of the

most joyful parts of baking because weddings are

such a celebratory event. We like to add to that

joy and excitement. Here are 5 ways we do that:

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

Theres not one but six talented and passionate

cake designers ready to advise you and work on

your custom wedding cake. Depending on the

complexity of the design and variety of decora-tions, everyone might do a little something to

make your cake great.

Weve found over the years that a diverse team

enables us to make the best cakes. Each of our de-

signers has years of pastry and cake experience,

different aesthetic passions and a variety of skills

to bring to the process. With all this skill, talent,

care and passion were able to create an incred-

ible variety of cakes.

For each cake we make sure that the decorator

best equipped for the design choices is the lead

designer. The designer knows long in advance of

the wedding date that theyll be doing the cake.

This gives them the time they need to dream,

practice and plan. Theyre in charge of the pro-

cess and when appropriate enlist the contribu-

tions of the others to make the cake perfect. On

very challenging 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 were making cakes the designers actively give

each other suggestions and help. There are many

sets of talented eyes overseeing the final execu-

tion of the cake.

2. Serve a Cake That Tastesas Great as It Looks

We got into the cake business sort of backwards,

at least compared to how most bakeries do it.

Cakes are generally sold by how they look, not

how they taste. So they look luscious and full and

fancy, and then when you get them home they of-

ten dont taste like anything. Big disappointment!

Since weve always been committed to flavor firstand are known for making humble traditional

baked goods, our initial everyday cakes tasted re-

ally good but looked well, lets politely say plain

at best. The good news for you is that even though

weve greatly improved the appearance of our

cakes, flavor is still most important to us.

Our cakes, buttercreams and fillings are made in

our pastry kitchen from scratch with full-flavored

ingredientsreal butter, real vanilla extract, fresh

eggs, Guernsey dairy products, great chocolate,

toasted fresh nuts, and the best spices we can

find. We make our own fondant out of only real

ingredients (no preservatives or weird chemicals)

and it has a sweet vanilla taste.

With our cakes therell be no mismatch of excel-

lence between the flavor of your cake and its ap-

pearance.

3. Get What You ExpectAccuracy is Foremost on Our Minds

If theres one thing we learned very early on in

the world of decorated cakes, its that accurate

and detailed communication is critical and not

always so easy to achieve. The basic vocabulary

of cakes is not generally known so thats where

we need to start. Whats fondant? Whats a but-

ter cake verses a sponge cake? It gets more com-

plicated when we move into designing. While

directions like make it pretty, lots of flowers,

bright pink may seem descriptive enough, we

have found that theres lots of room for interpre-

tation with directions like these.

To make sure we create what our guests are imag-ining, we use pictures, actual color swatches or

color charts, draw detailed representations of

cakes for your review, and make samples of the

design technique were recommending for you

to see. We have model cakes in our display room

so that guests can have a clear idea of the size of

their cake. We even have undecorated forms that

we use to build cakes right in front of you so there

wont be any big surprises on the day of the wed-

ding.

4. Enjoy Zingermans Great Service inthe ProcessIts Sweetly Interpreted inthe Cake Department

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

of 7 samples (different combinations of cake fla-

vors and icings and fillings) to try at home with

as many people you feel like sharing with. If you

dont find perfection in this box well make more

combinations for you until you discover the com-

bination you love. Cant choose between a few?

Dont choose. Have a different combination for

each tier of your cake. Need to plan your wed-

ding from a different city? Well mail the samples

to you.

Want a custom flavor of cake that we arent

offering? Give us time to work on the recipe to

make sure its delicious and well be happy to ac-

commodate you. Weve made cakes out of our

Buenos Aires and Townie (gluten-free) brownies,

added chocolate to our coconut cake, and baked

some nostalgic favorite family recipes.

Have a limited schedule? We want to make it

easy for you to meet with us so we are available

every day of the week. Generally we work until 3in the afternoon but if an appointment at 5:30 on

a Wednesday is what you need, well change our

schedule to make it happen.

Cant come to town before the week of the wed-

ding? Weve become good at designing through

phone calls and emails.

5. Your Guests Will Go Gaga!

For many of us a wedding is the biggest party

well ever throw and we want to make sure that

our guests have a great time. Over the years, the

wedding cake has remained one of the symbolic

must-have elements but it has also become one

of those things that we dont expect to really

want to eat because so many weve tasted have

been terrible. (I often wonder if thats why the

standard wedding cake serving size is so small.)

We want your guests to rave about the cakeits

appearance and its flavor. Yes, we want them to

be looking for seconds and telling you how much

they loved the cake!

And want to have a

Zingermans Bakehouse cake?Call us at 734-761-7255 or email us [email protected].

Amy EmberlingBakehouse co-owner & cake lover

1.Custom Zingermans Bakehousecookies at each place setting.Well work with you on shape, color and design to match

your theme when we create these custom decorated,

handmade butter cookies.

See photos at www.zingermansbakehouse.com

2.Handmade Zzang! candy barsand Peanut Brittle as gifts foryour guestsCandy maker Charlie Frank is busy every day making deli-

cious confections by hand. We can package them up as

custom gifts to wow your friends and family!

3.Gift baskets for yourout-of-town guestsThe service stars at Zingermans Mail Order are geniuses

at crafting custom gift baskets for every occasion. We can

help you bring the best of the Deli to your guests door

when they arrive for the big event! Call us at 800.636.8162to get started.

4.Rehearsal dinner atZingermans Events on 4th orat Zingermans Roadhouse

Zingermans loves a party and we have some great

locations to host one! Weve hosted rehearsal dinners,

day-after brunches and even a couple of ceremonies! No

matter which venue you choose, our staff delivers amaz-

ing food and attentive, enthusiastic and down-to-earth

service to our guests every day.

Zingermans Events on 4th: 734.663.3400 or

zingermanscatering.com

Zingermans Roadhouse: 734.929.0331 [email protected]

5.Bachelor and bachelorette partieswith BAKE!our hands-on baking school

Get your hands in the dough with your friends and family

for a day of baking (and eating) that youll remember for a

lifetime. Customize your class with cookies, pies, breads,

cakes and more!

See cake photos and watch ourbehind the scenes cake video atwww.zingermansbakehouse.com

5 Delicious WaysTO Have Zingermans

at Your WeDding

Check Out OurCake Blog!

Cake designer Emily Grish shares her passion

for amazing cakes. Find out the story behind

some of our favorite cakes and read about

how they were made at www.zingermans-

bakehouse.com/wedding-cakes.


6/15


6

I feel like calling this "bread" is misleading.Not a lie, just not quite the truth. It looks like a

bread, you slice it like a bread, but its got butter

and other lovely ingredients that make it very

coffecake-like. In fact, our crew calls it coffee-

cake bread. Whatever you call it, its a hit and it's

delicious.

Why didnt someone think of this sooner? Chocolate and

nuts, smooth and crispy, sweet and salty. All are proven yins

and yangs in the dessert world, yet to my knowledge no one

has put them together in a single snack. Until now. Crispy,

crackly, jumbo runner peanut brittle, cloaked in semi-dark

chocolate. A terrific invention and our breakout hit of 2014.

Coffeecakes are Zingerman's perennial

bestsellers. But we create a new one on

average just twice a decade. Thats the

mark of how hard it is to break into the

ranks. Youve gotta be good. This one

istopped with a full flush of pistachio,

cardamom, ginger, clove and even a little

coconut. Larger sizes online.

Line-caught tuna from Ortiz is extremely

delicious. It got even more tasty after I

went to Spain and selected individual

catches to get the best of the best. This

is silky, rich, delicious tuna, the crown

jewel of tinned fish in Spain. Buy as

much as you can afford, it only gets bet-

ter with age.

From Szeged in Southern Hungary where

the Hodi family grow peppers, dry peppers,

stone grind peppers and hand pack peppers

for their paprika. The pungency and depth

of flavor will be startling if all youre used to

is typical tinned supermarket paprika. Start

experimenting, with stuff this good youll

see why it became a national obsession.

In south Holland, goats milk is queenand goats milk gouda is everywhere. But

it rarely ascends such heights of flavor.

These wheels, made for and selected by

Betty Koster who runs Amsterdams best

cheese shop, Lamuse, come to us around six

months old, porcelain white, full of buttery

caramel flavor and soft, creamy texture.

New this year, a huge hit with cheese lovers.

A semi-firm, washed-rind cheesethinkSwiss raclette and youre not far off. Its

aged in Vermont for just enough time

to get a bit soft and runny while the

rind firms up. The flavor is creamy, nutty,

with just enough funk to make things

interesting. Our top American cheese find

of the year.

Adding fragrant juniper to the smok-ing fireit's an old English way to make

bacon, and it creates an extraordinary

rasher. The only place on earth I still

know of that still makes it, Nodines in

Connecticut, sends us sliced svelte slabs

every week or two. Get one and make a

deep winter breakfast you wont forget.

Two different heirloom breed hogs, re-

nowned for their flavor, raised with access

to the outdoors and without hormones or

antibiotics. Their hams, maple sugar cured

and hickory smoked, are two of our surprise

hits this holiday. Wattle is sweeter, Berkshire

has more umami. Each sports a clean, deep,

resonant flavor.

Coconut is definitely having its moment.

People are drinking its water, wearing it as

makeup, doing who knows with it. Given

that, its not too surprising this jam was

popular in 2014. But in ten years, when

were all secretly disgusted at ourselves

for guzzling grey coconut juice, many will

still be eating this super-tasty traditional

Indonesian jam. Try it and see why.

Athouh our hom will lws b hr in Ann

Arbor, w ship lods of rt food ll ovr th

countr. And judin b th list blow, th

folks out thr hv prtt rt tst! Hrs

th top tn foods wr shippin riht now.

Locls cn t mn of thm hr.

For vron ls, o to www.inrmns.com

or cll 888.636.8162

from zingermans.com


7/15


7

Sixteen Year Aged Balsamic in an Oak BarrelThe aging attics of La Vecchia Dispensa in Castelvetro, near

Modena, are stuffed with barrels. Old barrels, new barrels. Small

ones for precious cargo, large ones for just-cooked must. Made

from chestnut, oak and half a dozen other woods, each of them

holds balsamic vinegar caught somewhere on its way from grape-

vine to bottle. Sounds romantic, does nt it? Want one for your-

self? La Vecchia Dispensas cooper has fashioned a few small, sea-

soned oak barrels filled with over a quart of our exclusive sixteen

year aged balsamic. Use the gl ass dropper to rescue a bit of balsamic

for salads or strawberries. Kept sealed, itll last indefinitely and get

better with time, just like you. Quantities very limited.

four ages

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 in

Modena are graded gold and white. Then they return to the wood

for another five, ten, twenty, or a hundred years or more. During

the aging process, the vinegar is shifted from one type of wood to

the next. Cherry, chestnut, oak and mulberry all leave their imprint

on the flavor of the vinegar. The result is an almost unbelievable

concentration of sweet-sour flavor in a dense, intense, brown-

black vinegar that hints of berries, grapes, vanilla. There is noth-

ing like it in the world. Only a tiny amount is released each year,

in elegant glass flasks. Let loose a few drops on ripe strawberries

fresh from the market. An amazing treat you'll always remember. All

traditional balsamics from Modena are bottled in Ferrari designer

Giorgio Guigiaro's streamlined, sexy bottle, then gift boxed. They

may all look the same, but the vinegar is not. We buy ours from Erika

Barbieri, one of only a handful of female balsamic makers. I think

her vinegars are consistently fantasticand the juniper aged version

is unique.

buy the barRel,get the balsamic

Where you see this, items shipfor $9.99 flat rate per address.

Combine with other flat rate itemsand the price is the same.

SHIPS FOR FLAT RATE

Vecchia Dispensas 8 year

aged balsamic is many of our

customers favorite everyday

vinegar. Its affordable and

strikes an elegant balance

lush with a patient fruitiness

and just a touch of the barrels

aging beginning to show. A

great buy.

With much of the flavor of

balsamics that cost twice as

much, this is a great deal for

a great vinegar. Get a bottle

while you can.

Perennially, our best selling

balsamic. Beautifully packaged,

complexly flavored, its the

most intensely flavored bal-

samic of its age Ive ever tried.

8 year aged 10 year aged 30 year aged

Prices goodat Zingerman's

Mail Order andDelicatessen

Balsamic SamplerThis little set gives you the

chance to match the age

of your vinegar to your

dish. An 8 year aged for a

vinaigrette. 10 year aged to

anoint a just-broiled fish.

20 year aged to dip wedges

of Parmigiano-Reggiano in.

And a remarkable 40 year

aged for spring's best straw-

berries. Four precious small

bottles (about an ounce total)

of Vecchia Dispensa's 8, 10, 20

and 40 year aged balsamics.

They look like beautiful vials of

perfume, just way tastier.

Sweet 16 BalsamicMade just for us by Roberta & Marino at La

Vecchia Dispensa in Modena. A balsamic blended

to capture the woody, earthy intensity of our 10

year aged balsamic and rounded out with a dose

of lush sweetness, the kind you'll find in older

bottles. This one is 16 years old, ready for the

debutante ball. Don't miss it.

debutante

onceayearsale!SaleendsJanuary31, 2015 at zingermans.combutyoucanget thesegreat deals THROUGHFEBRUARYat Zingermans Delicatessen.

"I love gourmet purveyor Zingermansfor all the treatssweet, savory and

otherwiseit carries."Charles Passy, Wall Street Journal

BALSAMICBLOWOUT!


8/15


8

This offer cannot be combined with o ther discounts and is only valid from Zingermans Catering.

Discount will not be applied to equipment rentals or service staff.

Service fees for events will be based on non- discounted totals.

januAry&FebRUarYONLy!

ClasSic Chicken Pot PieFree-range chicken hand-picked off the bone and blended

with big chunks of carrots, celery, potatoes, onions and herbs.Wrapped in a handmade butter crust. Its the perfect lazy cook

winter meal; its warm, filling, and easier than pie.

.

John H. Turkey turkey Pot PieHarnois & Son Farm turkey with big chunks of celery, carrots,

onions, potatoes and spiced with Turkish Urfa pepper and fresh

herbs. Then wrapped in a handmade butter crust.

.

Fungi Pot Pie (Vegetarian selection!)A fun pie for the fungiphiles! Michigan Maitake Mushrooms,

Tantr Farm Organic Shiitake Mushrooms and a little Balinese

Long Pepper, tucked in an all-butter crust.

Its Pot Pie season at Zingermans Catering! Weve combined the warm,

buttery goodness of our housemade Zingermans Deli Pot Pies with the

crowd-pleasing convenience of our bag lunches to create the ultimate

winter feast for your office Zingermans Catering Pot Pie Bag Lunches.

Pick from a bevy of individual pot pies theres a flavor for every palette!

Each pie will be sent hot, with a tossed green salad, balsamic vinaigrette,a mini brownie, napkin and utensils. All this for only $16.50 each!

call 734.663.3400 or go to

www.zingermanscatering.comto make your next staff meeting a comfort-food feast!

Heres some great news to kick off 2015! Place a catering order for pickupor delivery, and get your next order of equal or lesser value half off.

Order what youd like--bag lunches on Monday, lasagna on Wednesday

or whatever else you have in mind, and youll get half off the lesser

order. This offer is good for orders that are picked up or delivered

from January through the end of February, so call and order as many

times as youd like.

A hybrid of our favorite cold weather fare arranged to create a

meat and potatoes experience on a sandwich!

Toasted country wheat bread from the Bakehouse (made with

mashed potatoes) acts like a fluffy, comfy pillow. Its like we

wanted the warm, beef-based ingredients to enjoy a nice nap!

Brisket snuggles up under our exquisite mushroom beef barley

soup. We add in a few sl iced carrots for complimentary crunch,

and a small side of horseradish. Served on a plate with a fork

and knife (actual nap not included).

$13.99

We got feedback from some super cool future foodies, and it

turns out that slicing sandwiches into little strips and dipping

them into sauce...is a BLAST!

This warm cheese-based creation celebrates how delicious

straightforward ingredients can combine to make a fantasti-

cally flavored, and really fun, meal. Eve n for those who classify

themselves as a kid at heart! or who are looking for a deli-

cious appetizer!

House-made mozzarella is melted onto grilled Bakehouse

focaccia bread, subtly seasoned with rosemary and sea salt.

Sliced into rectangles and served with a side of warm pomo-

doro sauce!

$8.99

Darinas Dingle PieA salute to the miners on the Dingle Peninsula of Ireland: This pie

is made with lamb from Hannewald Farm in Stockbridge, MI, loadsof potatoes, rutabaga, onions and a dash of cumin and rosemary.

Wrapped miner-style (no tin) in a butter crust.

The Red Brick BeEf Pot PieThis beef pie is our heartiest one yet. Packed with big chunks of

all-natural beef from Ernst Farm here in Washtenaw Co., carrots,

potatoes, fresh herbs and wrapped in our handmade crust.

Cheshire Pork PieMade from a 4-H Tamworth hog raised by Nic Harnois a future star

farmer from northern Washtenaw Co., braised with onions, apple

cider and spices then stuffed in a handmade pastry crust with

apples from Kapnick Orchards in Britton, MI. Wrapped miner style

(no tin).

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!

Were featuring not one but all of the different

oceanic delicacies from our friends at Matiz,

who specialize in getting only the very best sea-

food from Galicia in Northwestern Spain. Choose

from a variety of briny treats that include rich

and meaty sardines, spicy sardinillas and deli-

cately plump cockles! All of them are as exciting

and delicious as they are versatile.

Sardines - $3.95(reg. $5.99)

Sardinillas - $4.60(reg. $6.99)

Cockles - $7.90(reg. $12.00)

Portuguese sardines are the most sought-after in

the world. These are true pilchards with a deepflavor softened by olive oil. Melt-in-your-mouth

tender, theyre delicious as is; in a dish of pasta;

or on a slice of crusty bread, topped with good

olive oil, a squeeze of lemon, a twist of black

pepper and a pinch of sea salt. Oh... Were also

pretty excited about our new box design!

$7.99(reg. $5.25)


9/15


9

Along with their amazing sauces and couscous, the Mahjoubs have been wowing

us with other great foods that were getting all the way from Tunis. The harissa

was the first thing that got my attention and a lot of fantastic flavors followed.

Below is their recipe for a classic Tunisian dish. You might have tried lablabi

before but I guarantee you will take it up in every way with better ingredients.

Ingredients:

This is a dish I ate a bunch of times on my two trips to Tunisia. Spaghetti tossed with harissa-spiked

tomato sauce and a mess of whatever fresh seafood youre in the mood to stick in. Shrimp, squid,

scallops, octopus and various bit of fresh fish seemed to be the things that showed up most in my

totally unscientific surveys of Tunisian restaurants. Ive been doing it at home with whatever looks

good at Monahans. Ive actually even done it with tinned sardines or tuna in a pinch. Honestly, all

are excellent.

The very good bottled tomato sauces from the Mahjoub family are pretty muchwhat one would do if one was Tunisian and took to putting up sauce for out-of-

season use. These just happen to come with a nicer label than anything most of

us would ever put on a bottle. But while most every bottled sauce

claims to be basically homemade, hardly any of them ever use

the quality of raw ingredients I would. The Mahjoubs though,

actually mean it. These are made with all the very excellent organic

produce they grow on their own farm . . . if youre gonna buy bot-

tled, these are definitely a good way to go. They use their own

organically grown tomatoes, traditionally made preserved lem-

ons, extra virgin olive oil, traditionally cured (for a year) olives,

sun dried garlic and wild capers.

Start with good pasta (Martelli spaghetti or that Primo Grano chitarra are the ones Ive been using),

cooked very al dente. While the pasta is cooking heat up some of the Mahjoubs tomato sauce. Add

a few bits of roasted red pepper if you like. Add the fish a couple minutes before the pasta is done.

I add some of the sun-dried harissahow much you put in is of course up to you. (One might well

say then that it too is wickedly hot depending on how much harissa you put in.) Drain the pasta

and add to the pan with sauce. Toss well and cook another minute or two so the pasta absorbs thesauce. Not hard. Very fast, very, very good. Serve with some extra harissa and olive oil on the side.

Its one of Majid Mahjoubs favorite meals. What I like, he told me, is the subtle combination

between the very high quality ingredients and healthy products. This dishlike couscoussum-

marizes all the healthy Mediterranean culinary art!

Some of the best bottled tomato sauces on store shelves right now come all the way from Tunisia. I

use them regularly at home and happily put them on pasta, fish, rice, vegetables, or of course, cous-

cous. made by the Mahjoub family farmed organically on their own land about an hour southwest

of Tunis. Tomatoes, extra virgin olive oil, preserved lemons, olives, wild capers, . . . really fantastic

flavors with that special touch of a Tunisian twist.

To accompany the sauces, try the Mahjoubs amazing, hand-made couscous. Crafted from wheat

grown organically on their farm, milled, hand-rolled into small pieces of couscous, then sun-dried

the way all pasta was before the machine age. So deliciously amazing, I guarantee it will change your

entire understanding of what couscous is about. It certainly changed mine! Its the only one Ill e at!

A terrific way to stay warm, eat well and

experience the southern Mediterranean

without leaving your kitchen.

Easy to prepare and extremely delicious!

**

Buy two bottles of the handmade Tunisian tomato

sauces for pasta and couscous from the Mahjoubfamily and get a jar of their organic, sun-dried

and hand-rolled Mhamsa couscous for FREE!

Tibar SauceOrganic tomatoes from the

Mahjoub farm, their incredible

harissa, wild capers.

Testour SauceThe Mahjoubs tomatoes, organic

artichokes and their traditionally

cured preserved lemons.

Teboursouk SauceTomatoes, wild capers,

preserved lemons and the

Mahjoubs delicious green olives.

Tebourba SauceTomatoes, sun dried harissa,

naturally cured black olives

and preserved lemons.

Mhamsa couscousMade from the Mahjoubs own wheat, ground,

hand-rolled, and sun-dried to make this

amazing couscousthe kind of couscous youd

normally only get in a Tunisian home. So good it

completely changed my understanding of what

couscous is all about.

Directions:Soak the chickpeas in water overnight, or at least 8

hours. Drain and rinse them, and cover them with

water (or broth) in a large stockpot.

Add the minced garlic and bring it to a boil. Add

some sea salt, reduce the heat, cover and simmer.

Onsa Mahjoub insists that you get the best flavor if

you let them cook slowly for many hours as little

as 2 and as long as 10.

Once the chickpeas are cooked, it becomes a con-structed soup- build each layer to create a visual and

culinary marriage of delicious colors and flavors. Be

sure the broth is very hot, since everything else is at

room temperature.

Start by crumbling some of the bread in the bottom of each soup bowl, as

little or as much as youd like. Ladle the soup over it, and add generous spoonsful

of the preserved lemon, sun-dried tomatoes, sun-dried garlic, capers and harissa

on top. Add a sprinkle of ground cumin and a ribbon of extra virgin olive oil, and

youre ready. Stir and enjoy!

2 cups Dry Chickpeas (About A Pound Dried

Or 2 Pounds Cooked)

4-6 cloves Garlic, Minced

Sea Salt To Taste

Slices Of Day-old Bread Broken Into

Small Pieces

Moulins Mahjoub Sliced Preserved Lemons

Moulins Mahjoub Sun-dried Tomatoes

Moulins Mahjoub Sun-dried Garlic

Moulins Mahjoub Wild Capers

Moulins Mahjoub Harissa

Ground Cumin

Extra Virgin Olive Oil


10/15


11/15


11

Brandon Clark sits across from me and he is animated. His

eyes are bright and his hands are active, a physical punctua-

tion to his narrative. Hes telling me about his time at the Seed

Savers Exchange out in Iowa this past autumn. He spent four

days attending a workshop, where he met like-minded peo-

ple from all over the U.S. It takes place on a farm in Decorah,

IA, up near the Iowa-Minnesota-Wisconsin border, he tells

me, in the Northeast corner of the Hawkeye State. As he talks

about the farm and landscape, I can tell hes seeing the place

in his mind. Hes transported himself back to Iowa for a mo-

ment, and it makes him happy.

The History

Seed saving is a how we used to do it. When a farmer grew

a crop that produced a particularly good tomato or pepper,

hed make sure to reserve some of the seeds for the following

year. Hed save the seeds from the choicest produce, the best-

tasting fruit or vegetable that was without blemish or flaw. By

doing this, he selected the seeds from hardy, superior plants,

and used their genetics to improve the overall quality of the

crop from year to year. The next seasons yield would hope-

fully be stronger, more flavorful, and more resistant to dis-ease or blight. This is how heirloom breeds are passed from

generation to generation.

Unfortunately, the standardization and homogenization of

mass-production in the wake of the industrial revolution

did not spare the farming life. Advances in farming technol-

ogy aiding a farmer previously reliant on manual labor also

brought new, commercially developed crop strains engi-

neered to be superior than their heirloom ancestors. In the

pursuit of promulgating the very best and strongest crops,

breeds were also chosen for their ability to produce a higher

crop yield, a longer shelf life and vegetables and fruit that

looked more appealing in the supermarket. The resulting

monoculture has led to the decline of many regional variet-

ies, some of which were quite delicious. Sadly, many of these

breeds have been lost forever.

But all was not lost. In 1975, Diane Ott Whealy & Kent Whealy

started the Seed Savers Exchange using seeds passed downfrom Dianes grandfather. Her granddad wanted to preserve

seeds for his beloved Morning Glory plants, as well as a Ger-

man Pink tomato variety that had been brought over from

Bavaria by his parents in the 1870s. Hed saved these seeds

since he was a young man, and Diane and Kent wanted to

honor and preserve this tradition. Her grandfather had told

her that back in the 1880s, there were hundreds of regional

seed companies, while today there are fewer than 10 in the

nation. Diane and Kent realized that if someone did not work

to keep these heirloom varieties alive, they would become

extinct. To this day, the seed exchange remains the priority:

Our mission is to conserve and promote Americas culturally

diverse but endangered garden and food crop heritage for

future generations by collecting, growing, and sharing heir-

loom seeds and plants.

In the early 80s, Diane and Kent created their first year

book, a guide for exchange members across the country who

wanted to trade seeds with other members. The exchange be-

gan with just the seeds from Grandfather Ott. These days, the

seed library lists over 22,000 varieties of fruit, vegetables,

and other crops. Brandon tells me that through the annual

Seed Savers Exchange Yearbook, people can select the plants

that will grow well in their particular region. Members can

see which seeds are in tune with the average temperatures,

the length of the growing season, and the amount of summer

sunlight in these regional micro-climates. By contrast, most

of tomato seeds offered in the big commercial seed catalogs

are grown in Florida, which has a year-round season. But

plants that thrive in southern climes may not do as well in

Michigan, or Iowa, or Maine. So when Brandon selects seeds

at Cornman Farms, he can choose the plants that did the best

in this region, which makes for a stronger plant next year.

The JourneyDuring this past season, Brandon and farm manager Mark

Baerwolf had already saved some of the heirloom seeds at

Cornman Farms, but they figured it was time to take this idea

to the next level. So Brandon headed west to Seed Savers.

The town of Decorah, county seat for Winneshiek County, is

located in heart of the scenic Driftless region which encom-

passes northeast Iowa, southeast Minnesota, and southwest

Wisconsin. The region was spared much of the erosion of the

last glacial epoch, and the land is described by forests, rolling

hills, and bluffs of ancient limestone. Decorah sits at a point

about 15 miles south of the Minnesota border, and about

twice that far west of the Wisconsin line. The city is bisected

by the Upper Iowa River, which joins the Upper Mississippi

River further north. The soil is rich and fertile, and the region

has a solid legacy of farming.

Seed Savers Exchange sits on 890 acres of this good, verdant

farmland, a perfect venue for growing and maintaining the

heirloom breeds necessary for keeping our agricultural heri-

tage alive. The Exchange lists a variety of heirloom breeds,

including vegetables, fruit, berries, nuts, herbs and spices,

grains, flowers, and a category called simply other, in which

one can find flax, cotton, hops, sugar cane, and tobacco. They

also tend a small orchard with over 400 varieties of apples.

Seed Savers Exchange is nothing short of a repository of our

collective agricultural history, an open-air vault of wonders

whose treasures are there for the asking.

Brandon described his experience at Seed Savers simply as

amazing. The Exchange hosts just one seminar each autumn

after the majority of the harvest is in, as many who attend are

working farmers. The seminars are divided into workshopsand breakout sessions in which attendees interact with ex-

perts on such subjects as cultivation, pollination, seed isola-

tion techniques, and seed saving and preservation. Isolation

is particularly critical for the seed saving process as it allows

a farmer to identify and preserve a breeds specific traits and

characteristics. If seeds are not isolated prior to saving, they

may become cross-pollinated with other breeds, and pro-

duce a food with entirely different (and not always desirable)

characteristics.

In his four days at Seed Savers, Brandon was able to join a

larger farming community dedicated to preserving both the

vitality and sustainability of our agricultural world. They

shared tips and ideas, and learned new techniques. But most

importantly, they shared a common passion for sustaining

the health of our countrys food supply through the preser-

vation and promulgation of a diverse selection of heirloom

breeds and region-specific varietals.

Bringing It All Back Home

Different plants, Brandon tells me, require different meth-

ods of saving for seed. Some plants (like cucumbers, pep-

pers, squash, beans, and watermelon) need to grow past

their harvest time (beyond ripeness) to allow seeds to

develop, and store more energy and nutrition to germi-

nate in the next season. Tomato seeds, he tells me, must

be slightly fermented to trick the seed into developing a

harder seed coat, protecting it until its time for germina-

tion. The seeds are removed from the fruit with their pulp

intact and allowed to sit for about 3 days until a bad tomato

smell starts to emanate from the pulp. The seeds are then

cleaned and stored in cool, dry place. They mustnt become

too hot, and must be out of direct sunlight, away from the

suns harmful UV rays. Corman Farms stores their seeds in

plain envelopes, inside of an old filing cabinet in one of thefarms out buildings. Amazingly, the seeds from just a couple

of plants are enough to produce an entire crop next season.

Stored properly, tomato seeds can last 50-100 years! Which

means our descendants could conceivably plant saved Cor-

man Farms tomato seeds a century from now, and enjoy the

same delicious fruit we taste today.

As previously mentioned, Brandon and Mark had already

experimented with saving seeds, and this was triggered by

the appearance of an unusual fruit yielded by a Green Zebra

tomato plant. Unlike its cousins, the (normally green) fruit

that sprouted on this particular bush had a complete absence

of green pigment. Instead, the fruit was a very bright high-

lighter yellow color according to Brandon. Unfortunately,

the seeds were lost, and they were unable to reproduce the

fruit the following season. So they resolved that the next time

they encountered an unusual fruit, they would make an ef-

fort to save the seeds and try regrow the plant to determineif it was true to type, that is, that the plant was a new strain

and not simply a one-time mutation like the highlighter yel-

low tomato.

The opportunity soon presented itself. The Pineapple is a

large, beefsteak-shaped tomato thats magenta-colored on

the bottom and fades into a golden yellow on top. These fruit

range in size from 8 oz. - 2 lbs. In 2013, Brandon and Mark

discovered that one of the Pineapple plants in the farms all-

season hoophouse had produced a different kind of fruit. A

tomato that was more ovular, and not quite as big. It was auniform magenta color on the outside, and bright yellow

inside. They dubbed it Bubbas Cornapple, a name culled

from Brandons nickname, a place (Cornman Farms), and

the parent plant (Pineapple). The flavor, says Brandon, was

sweet as candydelicious! Here was a great candidate for

the true-to-type test.

So they isolated and saved the seeds, and the following sea-

son Brandon planted 18 of these plants at the Zingermans

Roadhouse gardens and waited. The results were surprising,

to say the least. The three Pineapple plants produced three

distinct types of fruit. The first produced the expected ovu-

lar magenta/yellow fruit; the second, a magenta-colored

fruit with yellow zebra stripes; and the third, an oxheart- or

strawberry-shaped magenta fruit. And so, once again theyll

isolate and save the seeds, hoping to reproduce these results

again next season. And because they were able to reproduce

the ovular magenta tomato this year, Brandon feels they havea good shot at repeating it again next season.

So what do all these weird new tomatoes mean? Well, if

Brandon and Marks theory plays out, they may have found a

new strain of tomato. In all of their collective years of look-

ing through seed catalogs, theyve never seen anything that

looked quite like the fruit they grew at the Roadhouse. But,

theyve got to make sure. They have to ensure that the plant

is stable (producing the same fruit year after year), and true-

to-type (producing only that fruit). Its a sort of proof of con-

cept.

When I ask what would be next if he and Mark can success-

fully grow tomatoes true to this new type, Brandon smiles.

We have big plans, he says. But before we can discuss what

those plans might be, well have to wait and see what hap-

pens next season. And we know that mother nature takes her

own sweet time...

June 3-7, 2015at Zingermans Cornman Farms

ZINGERMANsCamp Bacon!

UNEJ


12/15


12

As he will tell you in the interview that follows, weve known

Professor Wayne Baker of the University of Michigan Ross

School of Business for a really long time. Nigh on two decades,

in fact.

Its been one of those excellent relationships! Multi-dimensional

and mutually beneficial. Professor Baker has been a frequent

customer of all our businesses and he has, with an incisive and

academic interest, been a frequent observer of how exactly we

conduct our business (and ourselves) behind the curtain, so to

speak. Our relationship with Wayne has not just led each of us

to see ourselves in a different light but has also provided us

with sustained inspiration to keep getting better. After all, if you

were repeatedly a case study at one of the most esteemed insti-

tutions of learning in your state, wouldnt you try to be on your

best behavior all the time?

I cornered Wayne with a request for this interview right as

he was finishing up being the featured speaker at ZingTrains

Speaker Series session. Not surprising for Wayne, he was game

right away. I hope you enjoy reading his answers as much as

we did!

Gauri:Tell us about your relationship with Zingermans. Whendid you first meet? When was your first date? When and how

did things get to the next level?

Wayne:Hmmm, this is like the proverbial first-date story. Well,here goes. Cheryl and I moved from Chicago to Ann Arbor in

1995 when I joined the business school faculty at the University

of Michigan. I hadnt heard about Zingermans before then, but

once I got here, I kept hearing about it from colleagues who

raved about the food. It cant be THAT good, I thought, so I didnt

go out of my way to visit the Deli (not that anything is out of

the way in Ann Arbor). When I finally went, I was surprised at

how good the food wasand how unusually positive and happy

the staff seemed to be. Odd, I thoughtthey actually seem like

theyre glad Im here! Besides noting their unusual behavior, I

didnt think much more about it and simply filed the thought

away.

I continued to be a semi-regular customer. I had fallen in like,

but not love (yet). That started to happen a few years after being

here and we were in the early stages of developing what is now

known as Positive Organizational Scholarship (POS). I have

always assigned team projects to my MBA students, but oper-

ating under the influence of POS, I assigned students the task

of finding and documenting a positively deviant companya

company that was three standard deviations above the norm in

regards to positive culture and positive outcomes (and I mean

much more than just profit).

One team of MBA students selected Zingermans and started to

examine how the organization operates. Their team paper was

my first glimpse into the inner workings of Zingermans. And

heres the best part. One of the MBAs was puzzled. Zingermans

seems like a really positive organization, he said, but it cant

be trueit must just be on the surface. He asked if he could do

an independent study with me and dig deeper until he found thetruth. After lots of observations and interviews, he came back to

me and said, You know what? They really ARE a positive orga-

nization! It was a transformative moment for him. He had a job

offer in hand from some large corporation and was intending

to take it, but declined because he now realized that fit was

really important and that his values didnt align with the corpo-

rations. He went back on the job market and eventually took a

position with Medtronic.

But he wasnt off the hook yet. I asked him if he would work

with me to write a case study that I could use in my courses.

This became the first case about Zingermans and I used it for

the first time in one of my undergraduate courses. I think it was

2005. I didnt know Ari very well, but I asked him to come to the

class. He very kindly did and I still remember the discussion he

had with my students.

So, I guess things were at the next level!

Gauri:You use Zingermans in your business school curriculumas a case study. How so? Why did you choose us?

Actually, I use Zingermans in FOUR case studies in my Business

school courses! I mentioned the first case already. We updated

it in 2013. It is a general case about the history, structure, cul-

ture, and vision. The second case is about Open Book Finance. I

mentioned Open Book in the first case, but to be honest, I didnt

know much about it. Students kept asking about it and I finessed

answers. Finally, I realized I had to learn more about it. So, so I

signed up for my first ZingTrain course. This was Fun, Flavorful

Finance. (Later, I took a weeklong course on Open Book at SRC

in Springfield, MOthe originator of the entire approach. It was

a great week. No offense to SRC, but the food at your seminars

is better.)

The third case is about Zingermans new business development

model, and the fourth is about your new employee owner-

ship model, broad-based governance, and sustainabil ity. You

can find these cases by going to the web site for the Center for

Positive Organizations at the Ross School.

With all that said, I can answer your question of why I chose

you. The answer is simple: Zingermans is a living laboratory of

a positive organization. The more I learn about you, the more I

know that is true. Im grateful for all Ive learned from you.

Gauri:Would you tell us a little bit about how you have incor-porated Open Book and Visioning into your classes at the

University.

Wayne: Sure thing! At the end of the ZingTrain seminar onOpen Book, we were asked to come up with an application.

I was stumped. How could I use this as a professor? Then it

dawned on me. I could adapt Open Book to manage the class-

room environment, have students take ownership of their expe-

rience, and have them learn how to use Open Book by using it

on themselves. Since then, Ive done it in every course I teach.

We keep a Department Operating Report (DOR), calculate plan

numbers, make weekly forecasts, and track actuals. When we

have a variance between actual and plan, we have an interest-

ing discussion about the story behind the numbers and what

process improvements we can make.

During the early weeks of a semester, I introduce Open Bookand tell the students that we are going to use Open Book to cre-

ate a positively deviant classroom learning environment. They

break into teams, and each proposes a line to manage. We pick

two lines. You might be surprised at the lines weve come up

with: applications of the course concepts at work or home, fun,

energy, appreciations, class participation, new connections,

and more. We set very high targets, and I am happy to report

that EVERY course has exceeded its targets.

And whats their collective reward? More Zingermans! The col-

lective reward is a celebration in which we have a combina-

tion of your great food and a presentation from someone from

Zingermans. Ari, Kieron, Ji Hye, Amos and Sarah have been the

rewards for my students achieving their goals.

Now visioningsomething else I learned from Zingermans.

Cheryl and I both took your seminar on Creating a Vision of

Greatness. I was hooked. I really saw the power of visioning for

individuals, groups, and companies. Since then, I include vision-ing in all my courses. Stas

zingerman's jan feb 2015

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