HOLIDAY GIFTS

Give the grandest

STOCKING
STUFFERS

Ultimate Gift Basket

This is the gift basket built to impress with

unequaled food glory. While the recipients
might be briefly stunned by this overflowing, gigantic mountain of food (over a foot
tall, a foot deep and almost 2 feet wide!), it
wont be long before they dive in.
Includes an assortment of four different
Zingermans Brownies, Molasses Ginger Jump-Up
Cookie, Oatmeal Raisin Cookie, Zingerman's
Nor'Easter Cabot Cheddar, La Quercia's Borsellino
Salami, Zingermans Coffee, Zingermans Peanut Brittle,
Garden of Eatin' Blue Corn Chips, Salsa, Caramel Popcorn,
Ginger Chimes Candies, Destrooper Belgian Butter Cookies,
Spanish Marcona Almonds, Chocolate Covered Figs, a
Zzang! Handmade Candy Bar, and Zingerman's Spiced
Pecans.

Zingermans Pfeffernsse
Cookie Box
Pfeffernsse cookies are traditional
Christmas treats in Germany. The
name translates roughly as pepper nut. The pepper part is because
theyre spiced with cinnamon, nutmeg, cloves, and yes, even a bit of
black pepper. The nut part is not
because they contain any nutsthey
dontbut because theyre round and
smallish and shaped somewhat like
a walnut in the shell. The illustrated box
makes for an adorable stocking stuffer, and the 8 cookies inside
are sure to bring holiday cheer to even the Bah Humbug-iest of
Scrooges.

Italy's famous ice cream, made

at Zingerman's Creamery
Choose Your Own Gelato Six-Pack

Thick, creamy, elegant, luscious. Eating gelato is an event, a special

occasion that borders on a religious experience for ice cream
connoisseurs.
At Zingerman's Creamery, our gelato makers mix fresh milk from
Calder Dairyone of the last farmstead dairies in Michiganwith organic
Demerara sugar and an array of other great ingredients to churn out this
Italian-style ice cream with direct, intense flavors.

Zingermans
Chocolate Covered
Peanut Brittle

Now you can pick your favorite flavors and assemble your own custom assortment of gelati. Flavors include standards like Roadhouse Vanilla and Dark
Chocolate, Zingermans favorites like Koeze Peanut Butter and Coconut
Macaroon, and seasonal treats like Pumpkin and Peppermint. Find the full list
of flavors online at zingermans.com.

UnparalLeled pie
Toasted Pecan Pie

Pecan pie is the one of Southern cookings best diplomats. Its hard to
find folks who wont dig into a slice placed in front of them.
That said, there are good pecan pies and there are great ones. The
better versions take care with the details. Real butter in the crust.
Great brown sugarours is organic and natural, from Mauritiusfor
the filling. Loads of toasted pecans.

Our pie bakers stuff in so many pecanswhose flavor really comes

forward when toastedthat theres barely enough room to fit them in,
let alone any of the caramelly brown-sugar custard. Zingerman's pecan
pie has a warm, balanced flavor that's never too sweet.

Its always
beTter with bacon

Candyman Charlie Frank isn't reinventing the wheel, just making

it more delicious with his flavorcharged upgrade of classic peanut
brittle. Jumbo Runner peanuts jut
like boulders from a shiny, golden candy sea. And in case that
wasnt decadent enough, then he takes the brittle and enrobes
it in really good chocolate. There's a dark edge of caramel to
its underbelly, and a chocolate robe surrounding the crackly,
roasted peanuts inside.

Zingermans
Gift Cards

Zingermans Gift Cards never

spoil, never go out of style,
never expire. They can be cashed
in for anything from corned beef to caviar and pretty much everything in between.
Well send em out via email or regular US post, so that the hungry recipients can get themselves some tasty treats post-haste.

Bag of (Chocolate) Coal

Bacon of the Month

Club

Zingerman's Food Clubs are subscription gifts that keep coming, month after
monthso your sentiments aren't forgotten. The first installment ships to arrive
on the day you desire. Future shipments
arrive every four weeks (you can customize that, too). Best of all, they come with
free shipping.
We have food clubs for all tastes: bread,
cheese, pastries, olive oils, fish, you name
it, and well ship it every month. But the most popular by a landslide? The Bacon of the Month Club. Even
vegetarians have joined in: seven to date. That's how many I know personally who've fallen off the bandwagon thanks to the bacons from this club. I'm not using that as a proposal for torturing anyone. I'm just
saying any food that's so good it can break a strong will has to be worth trying.
We'll ship 12 to 16 ounces of artisan bacon plus bacon stories, histories, and recipes to the lucky recipient
each month, just in time for weekend frying. Choose 3, 6, or 12 months of bacon to keep the porcine party
going.

Amazing artisan bacon.

Mario Batali

from
ZINGERMANS.COM

The best thing I ever ate.

Michael Symon

Fantastic gift!
Bobby Flay

We knew the stakes: be a good kid and Santa will

bring you presents. Bad, and Santa will put
coal in your stocking, making your holiday
one of soot and grime, just like your soul.
I made it through childhood without any
coal. Now Im looking for ways to be bad,
especially if Santa's dishing out this coal.
Made by Veruca Chocolates in Chicago,
this red velvet satchel holds six ultrarich dark chocolate truffles dusted with
cocoa powder. Put someone on the
naughty list and send them some coal.
Theyll thank you for it.

3 Ways to order these gifts (and many more!):

1. SHOP ONLINE at zingermans.com
2. CALL US at 888-636-8162
3. TEXT US at 734-436-2006

Zingerman's Mail Order Holiday Hours:

8am-12am November 1-30
24 hours a day December 1-23

ISSUE # 257

NOV-DEC 2016

Picking the items on this list is nearly impossible. We have hundredsactually thousandsof products that deserve to be on it. Sandwiches at the Deli, dinners at the Roadhouse, candy bars, baked
goods, coffees... there are so many good things to eat around these parts! Below are the ones that made the list this year. I hope you enjoy them as much as I have, and that you enjoy reading about
them as much as I have writing about them.
Thank you for all your support and encouragement. It means so much to be surrounded by such a wonderful community of caring people! Happy everything!

Outstanding New Offering

from the Southern Mediterranean

Khalil Gibran says that "Work is love made visible." The products of the Mahjoub family are their lovefor Tunisia, for its
culture, for its cooking, for humankindmade not just visible, but eminently edible. Theyre DELICIOUS!
Tunisia is a place few Americans have visited, and its a cuisine only a handful have had the chance to experience. Ive fallen in
love with the food, the culture and the cuisine.
My beliefs about Tunisia have been hugely influenced by the Mahjoub family, who have become part of the ever-growing,
extended Zingermans community. We sell Majid and his wife Onsas products on our shelves at the Deli and through Mail Order.
Weve cooked with it regularly at the Deli and Roadhouse, and I use it all the time at my house, too!
Literally, I could put every single thing the Mahjoub family makes on this list of great tasting foods to feature for the holidaythe
exceptional harissa, the hand-rolled, sun-dried couscous, pickled lemons, naturally cured olives. Here, though, Im writing about
a special, newly arrived olive oil bottled especially for us. Its made from the same, unique-to-Tunisia chetoui olives that they
use in their usual excellent oil. In a small section of Majids orchard, the olives are allowed to remain on the tree a bit longer to
make for a very smooth, soft, buttery and beautifully delicious oil. Its delicious on delicate pasta dishes or salads. Its also great
on the Mahjoubs couscous, cooked plain with a bit of sea salt and pepper.
The label was designed by our own Design Manager, Nicole Robichaud. Here I want to acknowledge her wonderful workartistic, sensitive, creative, caring about the high quality food inside and the tradition and history of the Mahjoub family. Majid is
more poetic. It is simply sublime! he says. It makes me want to dip my bread in the oil, under the fresh shadow of an olive
tree!
As Tunisia tries to establish one of the few democratic states in
the Middle East, I feel happy to help support their economy, their
culture and their people. Vote for the Mahjoubs, for good food,
for Onsas excellent olive oil. First time in the US and exclusive
for us, were really happy to have it here!

Moraiolo Olive Oil

from Poggio Lamentano in Tuscany
This one comes from the same school of high quality, artisan olive
oil production, but at the other end of the flavor spectrum. While
Onsas Oil is more delicate, gentle, softer, suaver, this
one is bigger, bolder, greener. Both are excellent. They
stand shoulder to shoulder at the center of my kitchen
counter. You wont go wrong with either.
The Moraiolo oil from Michael Zyw is an artwork in every
sense of the word. Everything about it is exceptional.
Its a fantastically full-flavored oil made by an artisan
producer who also happens to be an internationally
acclaimed artist, bottled with a label that sports an
original watercolor, painted by the aforementioned
artist specifically for this olive oil, which hes bottled
just for us. Compound all that withwhile supplies
lastthe chance to get a print of that original label by
Michael Zyw, the owner, farmer, artist and all around
nice guy behind the farm of Poggio Lamentano.
Michaels parentsparticularly his motherwere
pioneers in the export of single estate extra virgin
olive oils. (His father was more famous in the art world.
Alexander Zyw was a friend and colleague of Chagall, Picasso,
et al.) Poggio Lamentano oil was already winning acclaim back
in the early 60s, an era when extra virgin olive was still only a
gleam in the eye of most of the worlds gourmets.
The oil is classically Tuscanpeppery, green, big, beautiful, delicious. The regular Poggio Lamentano oil is still excellent. Weve
been selling it at Zingermansand Ive been eating it regularly
for the last few years. Our relationshipboth with Michael and
with the oilhas gotten stronger and richer with each passing
year, so much so that this past summer we talked to Michael about

doing another, second, oil, especially for us. And ,now, its here!
A single varietal oil made from the very ancient Moraiolo olives.
This new arrival, using only the oil of the Moraiolo is as much a
work of art as the label Michael painted for it. Both are gorgeous.
You might put some of the oil out on a white plate just to admire
the green gold color. The perfume is amazing and just entices you
to do what you know comes nextyou actually eat it! Its a bit
peppery and lively with aromas and flavors both of fresh cut grass
and olive fruit. Its amazingly buttery with a big, luscious mouth
feel.
The oil is unfiltered, which I always believe helps enhance the
complexity of the flavor. I've been eating the Poggio Lamentano
on the Martelli family's spaghetti, on fresh mozzarella, on simple
salads of arugula with a bit of grated Tuscan pecorino cheese, a
few chopped hazelnuts and a bit of roasted red pepper. And of
course, maybe it's best at its most basicpoured liberally onto
toasted breads from the Bakehouse. A taste of Tuscany, a bit of
history, a lot of art, a whole lot of good flavor, all in one nicely
labeled bottle.

Gs Granola and Natural Almond Butter

Two things that, on their own, are excellent, and together make
for a taste I cant get out of my mind! One day while standing on
the floor at the Deli, I picked up a sample cup that the staff had
put out of our granola. Something spurred me to sprinkle it on
a spoonful of the exceptional Georgia almond butter that was
sitting quietly on the shelf. The combo was terrific. So good, I
thought Id imagined it.

Gs Granola from the Deli

Firstthe granola. Its the creation of Rodger Bowser, chef and
managing partner at the Deli. Its cooked dark, Rodger says.
This gives it better flavor as you know, but we also cooked the

oats enough so they eat nicely. Most granolas, to my taste, they

just don't cook them long enough. Second, is that it is not overly
sweet. We use maple syrup and a touch of Muscovado brown
sugar. Not putting too much sugar in it opens it up to a much wider
audience.
While I was demonstrating the recipe for the Deli and getting the
training down, I was approached by Allison Schultz in Jackson,
Michigan, who was starting a rolled oats company. Shes finding
a niche market for certified, gluten-free, organic oats. Allison is
the one personally milling them. I met with her to talk oats. While
I wasn't the least bit interested in the gluten-free part, I was interested in hand milling to our spec, the single-crop origin aspect of
the oats, and being able to help her fledgling business right here
in southern Michigan. Allison was overjoyed, and we have our
source for the granola, rolled the way we want it.
If the story isnt enough to sell you, check out the ingredients list:
organic oats, Spanish marcona almonds, Michigan maple syrup,
sea salt, coconut oil (Oh yeah, forgot to mention, its dairy free.
We don't use butter.), walnuts, pecans, cashews, natural brown
Muscovado sugar, pumpkin seeds, cinnamon, vanilla, honey. It
really is delicious.

Natural Almond Butter

Im pretty sure this is the best almond butter Ive ever tried. Its the brainchild of
Jaime Foster, living outside Atlanta, who
a few years ago decided to make and sell
the simple and delicious almond butter
her grandfather had been making for years.
Its remarkably straightforward high quality
almonds bought from one particular farm in California, gently
roasted and ground in really small batches with a touch of sea
salt. No added sugar, oil, emulsifiers, gums or artificial additives
at all. The perfect ratio of almond pieces to ground butter, so it
doesnt taste gummy or sticky at all.
Personally, Ive been eating the almond butter because it tastes
good. For what its worth, its also really good for youalmond
butter has been tied to cardiac health and lower blood pressure.
Its high in antioxidants and a very healthy snack. Its great with
the Delis granola. But, of course, its excellent on almond butter and jelly sandwiches. Or almond butter, honey and banana
sandwiches. Or almond butter and bacon on buttered wholewheat toast! Pretty much anything thatd be good with peanut
butter is also great with this old school nut butter from the South.
Amazing, delicious, addictive.

Martins Handmade Pretzels

Sometimes we take things for granted. Take soft pretzels
they seem special. The wonderful German, soft pretzels at the
Bakehouse have always seemed special. But I never really gave
much thought to the standard, crunchy, hard-crusted pretzels
that I grew up with. In my mind I classed them as industrial snack
foods. You knowthe stuff they sell in supermarkets and party
stores. The kind you sometimes still get sealed up in small foil
packages when youre on a long airline flight.
Like everything else we eat, the commercial version I grew up
with is a pale comparison to the original. Its embarrassing to
admit that I never even considered that there must have been an
older, more delicious alternative.
Is there a difference? Night and day! Ed Levine, the man who
started the first nationally-known food blog, New York Eats, writes
that Martin's Pretzelsa fixture in the City's Greenmarkets since
1982are to machine-made pretzels what a BMW is to a Yugo.
These are better than good. Gigantically, gorgeously, deliciously
excellent. Half the people who I talk into trying them come back
to tell me they ate the whole bag in a single sitting and are there
to buy more!
They are crafted much the way a hard-crusted pretzel would have
been made a hundred and something years ago. The Martin family are old-guard pretzel bakers keeping the handmade tradition
alive. The first contributor to their high quality is a simple, secretrecipe sourdough that is made from just flour, water, yeast and

Until I embarked on this journey, I didnt understand that greater nourishment and a deeper savoring
of every aspect of my life were not only available but what I deserved. What we all deserveand can have.
- Simran Sethi, Bread, Wine, Chocolate: The Slow Loss of Foods We Love

ISSUE # 257

NOV-DEC 2016

Give The Gift Of

Peanut Butter Crush Bars from

Zingermans Candy Manufactory

America and was taken to Europe and then Asia and Africa
by Europeans. But South Vietnam, it turns out, is an ideal
climate in which to grow cacao.

Wow! is probably the best way I

can describe these candy bars.
Because really thats pretty
much the way almost everyone
who tries this candy bar for the
first time responds.

As Vincent explained to me back in the days after theyd

first begun, "The French colonialists had tested cacao in
the 19th century with success, but switched to coffee since
they could not compete with the Philippines and Indonesia
in the cacao market. What I realized initially," he went on,
"was that no one was making chocolate in Vietnam from
the cacao that is grown within a 2-hour radius from Saigon.
Almost all the Vietnamese cacao is sold to commodity traders, like Cargill, for export. Most mass producers, or even
artisans, prefer buying from traders or farmers and shipping the beans back to their native country. This has been
the tradition for hundreds of years. Some traditions," he
concluded, "are meant to be broken."

We all learn to think in ways that are in sync with who

and what we are and do. Musicians listen to sounds; poets
parse problems poetically; writers imagine sentences.
Charlie Frank, the managing partner and our sugar artisan
in residence, composes in candy. His mind is always working, putting together things that the rest of us might never
connect. Happily, we get to eat the results of his creative
confectionary work.
What is Peanut Butter Crush already? Crispy-crunchy, thin
shards of Charlies already excellent peanut brittle, crisped
rice, creamy peanut butter, the perfect touch of sea salt
and just a bit of milk chocolate, all covered in dark chocolate. The whole thing shatters in your mouth when you take
a bite, much in the same way that a great croissant shatters.
My girlfriend cant stop eating them. I think she might have
added an extra mile to her already rigorous daily running
routine just to be able to eat them at will. I gave one as a
gift to a regular customer at Zingermans Roadhouse and
she told me she went back and bought twenty of them the
next day. Interested? Come by and ask for a taste any time!

WilLies choCOlates from the UK

New and very noteworthy. Like most of our other great
chocolates, these are bean-to-bar products. Theyre made
by Willie Harcourt-Cooze. In the UK, where Cadbury and
other commercial offerings have long dominated the market, Willie has been something of a crusader. Nothing that
gets in the way of the flavor of the bean. No lecithin, no
vanilla. Their 100% cacao bar with no sugar added is surprisingly very tasty.
Willie himself is as interesting as his chocolate. Of Burmese
and Irish origins, he grew up in southwest Cork. In 1993,
on his honeymoon, he and his new wife were riding horses
in the Venezuelan countryside when they fell in love with
the landscape. They went back and... decided to buy a
farm! Thats when he fell in love with cacao. Years later he
moved back to England but took his cacao fascination to
new heights by starting to produce bean-to-bar chocolates
there. Hes spent the last decade working hard to get the
word about good chocolate and the different flavors of the
worlds various producing regions to the public. You can
feel that passion the minute you meet himhis passion
for great chocolate, for supporting the cacao growers, and
about the difference quality makes.
My chocolate is all about flavor, he says. I agree. I dont
decide that a product is worth bringing over easily. If it
doesnt taste great, why bother bringing it?

Marou ChocOlate Bars

from Vietnam
Made by a pair of Frenchmen, Vincent Morou and Samuel
Maruta, who, despite a complete lack of formal career
training in cacao, have studied and struggled and, finally,
successfully put together some of the tastiest chocolate
bars I've had in a really long time. We were one of their first
customers in the US, and the bars have remained excellent
since then.
Their story is a rather unlikely one. They have backgrounds
in banking and marketing, not food, and definitely not
chocolate; neither is from Vietnam. Cacao is not indigenous to Southeast Asia. It originated in South and Central

"One of the reasons that pushed us at Marou to develop

chocolate making in Vietnam, they add, is the realization
that while things may not be perfect here, at least Vietnam
is a country that has an outstanding track record in terms of
sharing the wealth among its still largely rural population."
We have five of the Marou bars at the Deliall are, I will say
with confidence, delicious.
The bars look just as good at they taste. Based on beautiful
old Vietnamese rice paper designs, printed on silkscreen by
a local print shop, they really are quite incredible. Theyve
actually won awards for the packagingthe Academy of
Chocolate called them beautiful enough to frame, and
Id agree. The chocolate itself has been winning awards as
well, and for good reasonit really is terrific. All of which,
given the time of year, means that these bars are a tasty and
beautiful gift for a chocolate lover.

Nathan MilLer ChocOlate Bars at

the CoffeE Company
I first met Nathan Miller a few years back at small, artisanonly trade show. Hes very quiet and reserved, so it would
be easy for a shy introvert like me to walk right past his
small display table without saying anything. The thing is,
that packaging on his chocolate is so great that I couldnt
not say anything! He hand wraps the bars in beautiful
Japanese colored papers. (The papers are so sweet that if
you unwrap the bars carefully, you can turn them inside out
and use them to write love notes!).
Nathan was trained in Germany, graduated from the
Culinary Institute of America, and has been a pastry chef in
Colorado. Hes worked with an array of well known chefs
David Bouley, Jean George, and Charlie Palmer. He settled
with his wife Chelsea in Chambersberg, Pennsylvania, from
whence hes dispensing these great bars. All his chocolates
are bean to bar, so hes working with the fermented and
dried beans from the country of origin. Like everyone else
in this section, hes very focused on working with small
farmers who are trying to do the right thing in their regions,
as well as with the growing of the beans.
The cool thing is that Nathans chocolate is as consistently
good as the packaging. Nathans chocolate made the New
York Times list of best bean-to-bar chocolate in the US last
winter. A month later, Vogue put his bars on its "Five Brands
to Try" list.
The selection of Nathans chocolates is intriguing. He says
he crafts it the same way he would a dessert menu in a great
restaurant. Ive got three top favorites. The Peru probably
tops my list. I love the complexity and fruitiness and balance. Next, the Mint, with tiny nibs of cacao, is the best mint
chocolate Ive had in a long time. And the gingerbread. This
time of year, how can you say no? Using his pastry chef
background, he bakes his own gingerbread and uses local
maple syrup.

salt. The folks at Martins use NO preservatives, NO sweeteners and

NO fat. The density varies through the pretzel and tiny air bubbles
in the dough are baked into the finished pretzels. Like you and I,
every Martins pretzel is unique. And delicious.
Dont want to take my word for it? New Yorker Alfred Milanese said,
"Martin's are the Rolls Royce of the pretzel world." Julia Child used
to stock them at her house. Great on their own. With cheese. With
beer. With pimento cheese. With Liptauer cheese. With a smile. And
a deep appreciation for the Pennsylvania Dutch traditionalists who
make these special pretzels possible.

Old Style Pasta with Germ

from the Morelli Family
In the same way that the True North and
Pane Nero are going back to using old
school flours to make bread, the folks at
the Antico Pastificio Morelli are doing the
same thing with pasta. In Italian its simply
called pasta germe di grano pasta made
with wheat that has its natural germ still intact.
Sr. Morelli explained to me that this is the way pasta was made a
century or so ago, back when his family got going, and long before
milling techniques were perfected enough to whiten the grain as
weve grown to expect it today.
In honesty, Ive never been a big fan of whole wheat pasta, but I do
love this stuff. Many of you will have experienced the fuller flavor
that the germ brings to the foodwhat the Morellis are doing is akin
to the germ-restored wheat flour we use in the French Mountain
Bread, Carolina Gold Rice, Anson Mills grits and cornmeal, or
Marino family polenta we get from the Piedmont (in Italy, not North
Carolina). In this case the pasta is dried and not fresh like the other
items; theres no need for refrigeration. This is the pasta people ate
before WWII.
There are three varieties of this germe di grano pasta on hand right
now, but my favorite are the paccheriwide, flattened tubes that
are about two inches long and an inch and a half across, the shape
hails originally from near Naples. They tend to collapse down
when you cook them, kind of capturing some of the sauce you finish
them in, like one of those Chinese finger trap things we used to play
with as kids. Arthur Schwartz, author of Naples at Table: Cooking in
Campania, whos written a lot about the cooking of the region, recommends them with ricotta and tomato sauce, and Ill vouch for the
veracity of his pick.

Ploughgate Grey Salted Butter

Small-batch butter from Fayston Vermont. Like so many small
Vermont towns, Fayston is tinyfewer than 15 people live there!
It was chartered at the end of the 18th century, 12 years after the
American Declaration of Independence.
Marisa Mauro has trained in cheesemaking at some of the best artisan dairies in the country. Now with Ploughgate Creamery shes
doing her own production, up in the Northeast Kingdom, about
forty-five minutes south of Burlington. The original farm was built
at the turn of the 20th century. Marisa entered a competition to
manage it from the land trust in which it was held. Of the 14 who
entered, she won! If you try this butter, youll win too. Its a cultured
butterthe cream is allowed to ripen for two days (as it would have
been at the time the farm was built). All her butter is delicious. This
one, we think, particularly so.
Every few months, we send Marisa some of the great Grey Sea Salt
we get from the Breton coast. A few weeks later, Marisa sends back a
really good grey salt butter. Spread it on any one of the breads from
the Bakehouse, melt it on potatoes, or use it for Rocco Disderides
Spaghetti with Basil and Butter (see the Guide to Good Leading, Part
4 for the recipe its on page 556.)
If you dont know gray sea salt, you might want to make its acquaintance. The gray color comes from natural clay at the bottom of the
ponds. Despite its rather bleak sounding name, gray salt is one of
the most flavorful of salts. Its complex mineral makeup and high
levels of residual seawater give it a flavor so bold, Ive come to view
it as the Tuscan oil of the salt world. Once you get used to its bigger, bolder flavor, its hard to go back to the more delicate salts of
other areas.

Suvorov Cheese from Switzerland

This cheese brings my Russian history past and cheese-focused
present together in a powerfully good way.
In the fall of 1799, 23 years after the Americans had declared independence from England, four years before Napoleon sold Louisiana
to President Jefferson to help fund the French war efforts around
the globe, a Russian general named Suvorov marched up from Italy,
through Austria and into Switzerland. He and his troops had successfully pushed the French forces out of Italy and were continuing

ISSUE # 257

NOV-DEC 2016

Nylander: Life, Love, Death

and a Lovely Dutch Cheese
Sometimes the memory and emotion we attach to a story are as meaningful as the details
of the story itself. The same, I would say, is true for food. Where we first encountered it,
the places we ate it, the people we ate it with, all add enormously to our experience of a
particular food.
This cheese has emotional as well as culinary attraction for me. The Nylander dairy was
one of the last ones that my good friend Daphne Zepos visited and wrote aboutshe died
a year and a few weeks after she was there. The trip was one of hundreds she probably
took in her life. There was nothing particularly remarkable about this one at the time she
took it. It was just one more joyous, intriguing, educational exercise in cheese travel. Only
it turned out to be one of her last.
Heres what she wrote after the visit: Otto Jan of Nylander drove me down a dirt road to their fields
to see his heifers, a handsome bunch of young Jersey cows. Slim water canals act as moats that keep the feisty girls on the right
side of the road. Then we walked to the milkers field. Slowly, we got surrounded by a hundred cows, a relaxed, curious, pulsating mass. Wet nostrils took in our scent. Sandpapery, bluish tongues nibbled at our clothes and fingers. The cows heated the air
around us. They smelled incredible, a mixture of clean hide and pollen. The power of that encounter completely influenced my
visit to the dairy. Twelve months later lung cancer had her in its grip. (For more on Daphne, the power of friendship, and her
passing, see the Epilogue in Part 3 of Zingermans Guide to Good Leading, A Lapsed Anarchists Approach to Managing Ourselves.)
There are many shortcuts a cheesemaker can take today. Using a lot of adjunct starter cultures, adding more starter to shorten
time in the vat, adding herbs or spices to compensate for lack of flavor in the milk, etc. Otto Jan Bokma takes the total opposite
angle. He spends a lot of energy on enriching the soil naturallythe better the soil, the better the plants that grow in it, the
more interesting the feed, the more complex the milk, the better the cheese. Its an old school approach that takes longer, but
pays big dividends. Only Jersey cows that have access to the raised fields or polders, that have been stolen from the sea over
the centuries, provide rich, organic milk for this special cheese. Jersey milk is rich in fat and protein, resulting in a very creamy
cheese, Bokma explains. He continues: "Our cows graze on the outdoor fields as soon as the weather permits it, allowing them
to eat their natural food: grass. Happy cows make for great tasting cheese. "
The Bokmas graze in low densityless cows per acremeaning less stress for the animal, more opportunity for the pasture to
regenerate. The results show in the flavor of the cheese. The flavors defy classic Dutch sweet and salty, and demand your attention. Each wheel is about 30 lbs and aged three to six months.
Sometimes, the saddest things in life happen to connect in strange ways with the happiest. Thats the case for me with Nylander.
The first time I tasted it was at a class at Daphnes Cheese School in San Francisco. It was the 15th of January, 2012, about six
months after Daphne had been to Holland to visit the Bokmas. After shed come back, shed finished purchasing the Cheese
School of San Francisco. Shed been thinking about it for a long time. I have emails from her from at least a year before that
mentioning her hopes and dreams for it. A few weeks after the New Year, I was out in the Bay Area and decided Id better get my
butt over to my good friends new school to take a class. It was a Sunday evening, and I was tired from a long day at the Fancy
Food Show. There were many reasons not to go, but I headed up to North Beach for the class, Dutch Cheeses, Dutch Pastures.
I arrived a few minutes late, but Daphne had saved me a seat near the head of the table, next to the teacher, Bette Kloster, who
owns LAmuse, a cheese shop in the Netherlands, with her husband Martin.
The room was full, but it was a small room. There were maybe two dozen people around a long rectangular table, each with a
selection of cheeses arrayed in front of them. Looking down the same side of the table from where I was sitting, I saw Anthea
Stolz, one of our former staffers, now working for our friend Sam Mogannam at Bi Rite market. Sitting next to her was a blond
- nearly white - haired woman I didnt know. Her energy was exceptional. We kept making eye contact with each other throughout the course of the class. When it ended, a lot of the folks I knew were heading out together, but I stood by the side and talked
to the white-haired woman, whose name was Tammie. Daphne knew her too, it turned outTammie worked at Bi Rite where
Daphne was a regular.
Nylander was on the list that night. Tammie still has her notes. Heres what she wrote: dense creaminess, fruity finish, smooth,
less earthy, more meaty. She has a star next to it on the sheet of tasting notes which she tells me now means she really liked it.
Terry Tempest Williams once wrote that, We are never ready to lose those we love...: Shes right. Three months after Tammie
and I met at the Cheese School, Daphne was diagnosed with cancer. Three months more and she was gone.
Writer Rebecca Solnit says, Nobody can know the full consequences of their actions, and history is full of small acts that
changed the world in surprising ways. Neither the folks who make the Nylander, nor Tammie, nor Daphne, nor I, had a clue in
the course of our seemingly minor interactions, what would play out in such extreme ways. Five years later, Tammie and I are
happily living together here in Ann Arbor. But it all started with Dutch cheese, and with Daphne. Nylander, it turns out, is not
just another very good Dutch cheeseits a connection to an important part of my past, a piece thats sadly missing from my life
today; and also a direct dial to the beginning of what became one of the best parts of my life. And the Nylander is now regularly
in the cheese case at the Deli and on our counter at home.

Zingermans Coffee Cold Brew is one of the most

interesting, and tasty, innovations weve had in a
long time. Steve Mangigian, managing partner at
the Coffee Company, spent literally years working
to perfect this recipe. Its allowed us to do a cold
brew of our coffee but get it into a sealed bottle
that doesnt need refrigeration! That means it tastes great, you can store it anywhere you want, and drink it when youre ready.

featured IN THE
NEW YORK TIMES!

What makes it taste so good? Two main things. First: using better beansa lot of packaged cold brew work is done to use up subpar offerings that might not make it on their
own. Steve selects beans with the idea of making the cold brew one of the tastiest things
we offer. Secondly, using more coffee. Many cold brews can be a bit pallidthis one is
bolder, ready to be poured over ice or have cream and sugar added, without ever losing
its identity!
All of Steves hard work has paid off in the form of great product. You can drink the cold
brew today from any of the Zingermans locations. Were shipping it across the country
via Zingermans Mail Order. If you know a caf, restaurant or shop that should be selling it,
email Steve at smangigian@zingermans.com. Many people are buying it by the case, stocking in their cellars and cycling a few bottles at a time through the fridge. More than a few
have started concocting cocktails using the cold brew as the base! Since it is shelf stable,
theres no reason not to stock up!

on their campaign by coming back north. Suvarov had boldly

chosen the shortest but most difficult path across Switzerland.
His troops eventually got stopped and pushed back by the French
army, invading from the West. Suvarov and his people tried to
hide and wait out in Muotathal, a small village in the Schwyz
Canton. On the way to the village, they went through the Pragel
Passthe mountain above it, Alp Pragel Boedmeren, is located literally about 1500m straight above this village. Despite a host of
travails and enemy attacks, he and his men pulled it off. Writing
half a century or so later, Friedrich Engels (as in Marx and Engels),
called it, the most outstanding crossing of the Alps accomplished
to that time. Suvarovs tactics set the tone for how to conduct
war in the mountains for many decades to come. If you go to the
area of his campaign in Switzerland, theres a 15 mile trail you can
follow to track Suvarovs travels, as well as a Museum dedicated
to his history.
That's the view from military history. On the ground, from the
perspective of a Swiss peasant, Suvarovs visit wasnt so inspiring. As was nearly always (and often still is) the case, the soldiers'
stay was anything but pleasant for their hosts. Invasions can
have drastically different outcomes depending on the intent of
the invaders. For context, seven times each fall, an army of over
100,000fives times the size of Suvarovsdescends on Ann Arbor
for home football games. Like the Russian troops, that army consumes huge amounts of food and drink and takes up all available
lodging. Unlike the Russians, though, the army that comes to
Ann Arbor pays its own way, and leaves our town a bit more economically better off than before they
arrived. The Russian experience
in Switzerland was the opposite.
Instead of increasing profitability for
their hosts, they plundered everything they could get their hands on.
Their stay ended in a disaster for the
locals: the 20,000 Russians ate and
drank whatever was in their reach,
and when they finally left, because
there was no food remaining, they also
took some of the more precious (non-edible)
belongings. It took the people from the village
years to recover.
The cheesemaker must have felt like forgiving Suvorov or making peace with him when creating and dedicating this cheese to
the General and this cheese is excellent. Its made on the Alp
of Parcel Bodmeren, 4-5000 feet above sea level. Toni Holdenaur
makes the cheese on the mountain using the milk of about 400
cows who live in 13 farms on or around the Alp. The Suvorov is
made by the dairy on Pragel Boedmeren. The current batch we
have on hand for the holidays is particularly big and bold in
flavorits from the early summer of 2015, so its now nearly 18
months old. A rustic, bold and beautiful cheese from the famous
Mutoathal region of Switzerland, happily delicious with a good
dose of Russian history.

Costa Rica Sugar Truffles

Michelle Jean and her social entrepreneur team are on a mission.
They want to improve the livelihood of small-holder farming in
Haiti, where her family is from, as well as in the other countries of
the Caribbean and Central America, that have preserved the tradition of sustainable farming. I believe she and her team will succeed. Shes smart and caring and committed and willing to work
hard to make happen what she believes will make a difference.
Michelle has quite the impressive CVshes done all sorts of very
successful and rather high-powered work in food, fashion, nonprofit, and finance. Her small startup, Zesa Raw, is set up with the
express purpose of helping independent growers in those settings to survive, preserving traditional foodways in the process.
Zesa Raws efforts have garnered them a grant from PADF (Pan
American Development Fund)/USAID for $85,000 to build a test
pilot cane sugar facility that will also employ women and disabled
adults from the 2010 earthquake in Haiti; all part of Zesa Raw's
endeavor to create jobs and improve the livelihood of growers.
By paying higher prices for higher quality, Michelle and her team
(and others who do similar work elsewhere) help farmers get out
of the boom-bust price fluctuations that make their lives so difficult. High quality takes long, hard work, but it commands a higher
price. And it tastes better and is better for you. The people who
produce it can live a better life in the process and begin to feel
respected for their hard work.
These brown sugar truffles from Costa Rica are just the first of,
what I believe, will be many from Michelle and her team. She
works only with the most ecologically sound cane farms. Its all
non-GMO. The farms are using permaculture principles (of which
Im a big fan) to manage their ecosystems. All of the cane is hand
cut (rather than the industrial model of burning the fields in order
to speed up the harvest). Natural sugars like this have a low glycemic index and low glycemic load, so nibbling on this natural
sugar (versus the more typical refined white sugar) isnt as odd
as it sounds. These little, broken up bits of natural brown sugar
do indeed look rather like small truffles. They taste terrific. You
can, honestly, eat them as is. A small nibble is delicious. But you
can also serve them with coffee or tea. They look gorgeous and
taste even better.
Surrealist poet from Martinique, Suzanne Cesaire, wrote about

ISSUE # 257

NOV-DEC 2016

Two Terrific New Breads from the Bakehouse

Heres the thing: given a choice between bread and almost any other food, I think most of the time Id take bread. As most people around our organization know, I generally have a slice or two of
Bakehouse bread tucked into my shoulder bag. I dont have an office, so everything I need to get through the day goes with me. And bread is one of those things!
Bread is, I suppose, in my background. At the time my grandparents and great grandparents were leaving Eastern Europe for the US, the average Russian was eating a pound to a pound and a half
of bread a day. Im not quite at that level, but I might come close sometimes! On hard days, eating a few bites of good bread gives me comfort, a sense of calm and continuity. As Cervantes once
wrote, All sorrows are less with bread. And on already good days, its just a little more joy to add to the mix.
This year Im particularly excited because weve introduced two brand new breads at the Bakehouse. Ill say up front, neither falls into the pure white mainstream of the American baking world.
For me, thats a good thing. In the same way that great wine, great cheese and great chocolate (to name only a few) reflect the terroir, or the soil and the culture of their home region, so, too, do
these two breads. Each is distinctive, different and delicious on its own. They take us back to centuries past when each town, or at the least, each region in Europe would have had its own particular
bread in the same way that they had their own cheese and their own wine.

Pane Nero

True North

We have Pane Nero here in Ann Arbor thanks to the great

work and memory of many people. The wheat growing
work of Sicilian miller, Filippo Drago. The good taste and
good graces of importer Beatrice Ughi, whose tasting skills
weve been relying on for well over a decade now. The
Sicilian roots and strong baking skills of Bakehouse partner Frank Carollo. The food memories I have of visiting the
town of Castelvetrano and eating this wonderful bread for
the first time maybe twenty years ago. And to the skill, passion
and diligence of everyone who bakes it here every day. All with
the added boost of momentum by getting Filippo and Beatrice here to
Ann Arbor last spring for a three-day stint at the Bakehouse, and a special Sicilian dinner at the
Roadhouse.

This is a modern Michigan version of Pane Nero

in the making. The story is not that different
than in Sicily, though its a much shorter version. Michigan and American farmers, in general, have left behind the old wheats. Most
were harder to grow with lower yields. The
fact that they were flavorful, that they tasted
of the place in which they were grown, that they
were often better for our health, were ignored in the
interest of expedience and increased yield. Bill Kooky is
one of the folks whos going in the other direction.

Pane Nero means, literally, black bread in Italian. It is, to be clear, not at all black in the context of darker breads from further north in Europe. Chernyi Khleb in Russia or Schwartzbrot in
Germany are about twenty times darker. But context is everything. Compared to the whiter wheat
breads of the Mediterranean or the golden crumb of the more typical Sicilian Sesame Semolina,
Pane Nero really is a swarthy Sicilian specialty. The darker colorsomewhere between toffee
and caf au laitcomes from the local Tuminia wheat that makes this bread so special.
Pane Nero is made with entirely natural whole wheat by simply grinding whole wheat berries
and leaving the resulting wheat as it emerges from the stone mill. All of the grains naturally good
components remain intact! Were usingjust as bakers do in Castelvetranoa mix of 30 percent
of the old Tuminia wheat and 70 percent of other Sicilian varieties, most especially one called
Simeto. Its all done under the supervision of Filippo Drago, whose passion for this old wheat
has driven its availability here in the US. Filippo is a fanatic. Hes leading the way in Sicily to get
farmers to go back to growing this ancient, wonderfully flavorful grain.
For all his culinary seriousness, Filippo is something of a character. He has longish, nearly-to-hisshoulders hair, round-framed brown glasses, and white sneakers that make him look like a 1960s
musician. If you told me he was John Lennons Italian nephew Id have to wonder. Sara Whipple,
whos worked at the Bakehouse for nearly twenty years now explained: When Filippo started
a local wheat movement in Italy, growing and stone-milling ancient varieties, people thought
he was crazy, including his own family. He says he lost many customers, friends and even family
over it. They told him he would not succeed, but now they see his vision as a reality. He takes a
lot of pride in that. This is the kind of person you want growing and making your food. I could
listen to Filippo speak, and admire his hair, all day.
Molini del Ponte is the mill that was built by Francesco Paolo Drago, Filippos great-grandfather,
in the early 1900s. Like most of the pasta makers we work with, the mill today is a mix of old
wooden equipment with somewhat more modern stainless steel. His passion is the revival of old
wheat varieties and the baking of breads in which those wheats are the primary contributor of
flavor and character. You cant make the old bread without the old wheat.
For what its worth, many people who have trouble digesting modern white wheat varieties have
said that their systems respond well to this old, pre-modern grain. Filippo, of course, wants to
emphasize its excellent flavor and tradition, not its possible health benefits. Like a great glass
of wine or a local olive oil, its about appreciation and its not a penance, he says. Its a joy!
In Sicily, Pane Nero would often be eaten accompanied by great olive oil, anchovies, sun dried
tomatoes (Im partial the ones we get from the Mahjoub family across the water in Tunisia) or
young pecorino cheese. Is Pane Nero a local Ann Arbor specialty? It is now! Intriguingly, when
I emailed Beatrice to tell her I was writing a small bit about the bread, she emailed me back:
Amazing! I just read 5 pages of your book, Guide to Good Leading, 5 minutes ago. These pages
were photocopied by our Danielle as a MUST read for GustiTeam. Hold on, let me take a photo.
Attached! Which piece is she reading? Secret #16 from Part 1 of the Guide to Good Leading. The
same exact essay Id referenced to start the piece.
More importantly, she added, Pane Nero is fragrant and delicious. When Filippo came to Ann
Arbor, last June, he said that Franks Pane Nero is BUONISSIMO!!!
attaining permanent readiness for marvelous. Take her advice
to heart and get ready- this stuff fills that bill big time!

Kennys Cheese
One of the best new cheese additions weve had in a long time,
Kennys (actually Kenny and crew) cheeses have been amazing
across the board! Good people, making good cheese, in a good
place is pretty much always a recipe for excellence. Weve been
enjoying them on cheese boards at the Roadhouse for the last
few months, and I have a feeling these flavorful gems are going to
appear in ever more places in the months to come.
Twenty-five years ago, Kenny Mattingly was doing dairy farming in Barren County, Kentucky. Its down in the southern part
of the state, closer to Nashville than to either Louisville or
Lexington. Although he liked working with the cows, Kenny was
concerned about the financial future of his chosen field (pun sort
of not intended). But while most people just continue to worry
and spread their anxiety around to others, Kenny decided to do
something. Rather than stay with the shaky pricing of selling liquid milk, he decided to move into what the farm world refers to

The foundation of the True North is a non-GMO Hard Spring Red

Wheat grown on the Leelanau Peninsula, milled by Bill and the crew at GT Culinary Oils. The flour
is the star of the loaf, the flavor that makes it so delicious. The wheat berries for True North are
stone milled, and much of the natural bran and germ are left in. Theres nothing else in the bread
but filtered water and sea salt. Like so many of our breads, it is naturally leavened and it takes
about 18 hours for the dough to properly develop before its put into the stone oven. Simple as
the ingredients are, the flavor is fantastic.
Its particularly terrific toasted. Brings out the flavors of the wheat really wonderfully. Its actually so good it doesnt even need anything else but butter, olive oil, or jam. You might, of course,
pair it with some of the cultured butter from Bragg Creamery. As James Beard said: Good bread
is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest
of feasts.

Why I NEVER store my bread in plastic bags

With all these breads on my kitchen counter, you
might be inclined to think that I store them all
carefully stored in plastic bags to keep them fresh.
I dont. Ever. NEVER. Thats right. For all the bread I
bring home, I never, ever, ever put it in plastic bags.
Why? Because, although this may sound silly in a
world in which sealing everything in plastic seems
like be all to end all, the plastic actually doesnt
preserve the bread at all. In fact, it ruins it. Bread
sealed up in plastic stales more quickly. You read
that right: it stales more quickly. It molds more
easily. The crust is essentially eliminated, or is the
least pale shadow of its former well-structured
self. Plastic is the enemy. Ive eliminated it, and my
bread is better for it.
How do I store it? Often in paper bagspaper allows the bread to breathe while still
limiting some of the air movement that can dry out the loaves. Or honestly, I just stick it
cut side down on the counter or a cutting board. The counter protects the open part of
the loaf and the crust does the restthat is, after all, a big part of what crust is naturally
designed to do. The same way the rind on a cheese protects the paste.
Does the bread dry out some? Sure! But thats what toasters and ovens and crostini and
croutons are for. A well-made loaf of artisan bread, like the ones from the Bakehouse, will
easily last for 5-8 days without getting anywhere near a plastic bag. Plus, although few
folks know it, if you eat a lot less bread than I do and only want a small bit, were happy
to sell you half loaves!

as added valuehed figure out how to make cheese from the

milk of his cows grazing on his 200-acre farm. Many try; Kenny
has succeeded. His cheeses are truly terrific.

remarkably complex. Its made from raw milk, which boosts the
complexity, and brings out the nuances of all that great milk from
the farms herd.

In the same way that Filippo Drago is focused on wheat as much

as he is bread, Kenny has always focused first on the quality of
the milk from the herd. Even when he was only doing the dairy
farming, hed set very, very high standards for himself. All that
extra effort paid off when it came time to make cheese. You cant
make great cheese from mediocre milk. Over the last two decades
Kenny has doubled the size of his herd. In the interest of diversity, its a mixed herd. Some Holsteins, Brown Swiss, Australian
Reds, and Jerseys. Its also a closed herdin other words, they
never buy animals, just raise their own. Through careful handling
and high quality of life, Kennys cows live roughly twice as long as
average for their breeds. Weve been buying a range of cheeses
from Kennys, but two have stood out in my mind (and on my
kitchen counter) the most.

Blue GoudaFrom the name, Ill admit to being slightly skep-

Kentucky RoseOne of the most delicious, mellow, but still

super flavorful, semi-firm cheeses Ive had in a long time. Super
milky, creamy on the tongue as you eat it, on the mild side but

tical. I havent been sitting around wondering how to find a blue

veined gouda cheese from the Kentucky Hills. But as we all know,
judging anything on superficial characteristics will get us into
trouble, and the same holds true here. The cheese itself is terrific.
Fantastic full flavornutty, tangy, creamywith a light bit of blue
veining and a lovely softness, slightly crumbly texture. Top notch!

Sulla Honey from the Alto Adige in Italy

I first tried the incredible honeys from the folks at Miele Thun
many years ago. I was on a trip to the region to learn about its
cheeses and cured ham, but someone had offered me a chance to
try this guys regional varietal honeys. The only catch was I had to
get to the market by about 6AM to meet him and still make the bus
that was taking us up to visit cheesemakers that morning! Its not
like I enjoy getting up that early but, hey, how often do you get to
taste twenty varietal honeys in the mountains of northeast Italy?

ISSUE # 257

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Needless to say, I decided to set my alarm for five and make my

way to the meeting. Im glad I did. The man behind Miele Thun
(Thun is the market town in the mountainsthe bees, of course,
are working higher up in the mountain meadows, forests and
fields) is Andrea Paternoster. Hes third generation in the bee
business; he understands the bees and their natural cycles in a
way that few others can claim.
Andrea has an enormous passion for preserving the wonders of
traditional honeys. Over the years, hes expanded his scope to
find honeys from traditional beekeepers all over Italy. Hes dedicated to making high-quality honeytraditional honey gathered
by beekeepers who diligently move their hives as the different
blossoms open in different placesinto an everyday food! And
why not? The bees and the beekeepers are doing the hard work.
Instead of suffering through the one dimensionally sweet flavor
of commercial processed honeys now sold in every supermarket
in the country, we get the excellent, the exotic, the inspirational.
A taste of the mountains right here in the American Midwest. All
you have to do is open the jar, stick in a spoon, eat and enjoy! Its
much the same as the work that Jimmy Galle is doing with the Gulf
fisherman. Its just that in this case, the shelf life is something
just short of a centurynatural, unheated honeys like this last,
essentially, forever.
My favorite of the many single blossom honeys were getting from
Andrea right now is probably the Sulla, or mountain French honeysuckle. It comes from Calabria all the way in the south of the
country. Its pretty incredible. Solid white in color and terrifically
aromatic. Thick textured on the tongue, its remarkably mouth
filling. Floral, delicious, and almost savory. All of the honeys we
bring from Thun are terrific. Ask for a taste next time youre in!

Hungarian Walnut and Poppyseed Beigli

In only two or three years this long-standing traditional holiday
treat has already become a Zingermans holiday classic. Seriously,
these foot-long pastry logs are so delicious that seemingly everywhere I went across the organization, Id bump into someone
singing its praises.
In its homeland of Hungary, beigli (pronounced bay-glee) is
pretty much a staple in every house at the holidays. Its origins
are relatively recentit seems to date to the middle of the 19th
century. One Hungarian I came across said, Since that point, you
cant have Christmas without it! Personally I dont like to limit
my options that wayIm happy to have it any time of the year
with just a good cup of coffee. As soon as they come out of the
Bakehouse ovens, Im sure Ill be bringing some home.
Beigli is a yeasted dough rolled up with a filling of walnuts. The
walnuts are said to protect against being bewitched. We also do
a poppy seed versionthe poppy seeds represent wealth and fertility. Regardless of filling, the outside of the logs have a beautiful sheen and a unique, slightly mottled, crackly look to its crust.
Inside are swirls of a thick walnut-sugar filing thats so good, I
have a hard time not eating more! A great host or hostess gift, or
just something special to bring home to liven up a dark winter
night!

Traditional Hungarian Flavors Reemerge

If youre not familiar with it, and most people arent, Liptauer
cheese (pronounced Lip-tower) is a long-standing Hungarian
traditionits basically just the Hungarian version of pimento
cheese. Its a delicious cheese spread spiced with peppers,
slightly spicy, super delicious, and its frighteningly addictive.
And you can eat it on just about everything at any time of the
day!
To make it, we start with our very fresh Farm Cheese, spice it
up with fresh garlic, a good bit of Hungarian paprika, capers,
toasted caraway and just a touch of anchovy. Its moderately
spicy and exceptionally flavorfultheres a big burst of flavor
in every bite!
Ive been told that in Hungary it was often served in casinos
and bars, which makes senseits definitely the sort of stuff
that goes great with good salami and
good beer. Liptauer Cheese is great
on rye bread from the Bakehouse,
on bagels, used as hors doeuvre,
or as the base for spicy finger sandwiches. Excellent picnic foodgreat
on a roast beef sandwich. Try rolling
it up in roast beef or putting a few
spoonfuls in an omelet. Find out why
Hungarians rarely go more than a day
or two with eating some of this wonderful paprika-laced deliciousness!

ISSUE # 257

NOV-DEC 2016

decEmber

One Thousand and One Nights

Rediscover the flavors of the Islamic Golden Age with an ancient spice blend
based on recipes from 12th century Baghdad. Delicate, fragrant, and enticing,
Thousand and One Nights delivers a deep, mellow range of flavors that are at
once familiar and alluring. This blend includes 17 spices that were favored by
chefs in the worlds wealthiest empire a millennium ago, all waiting to reveal
their secrets to you.
The Middle East was the center of global spice trade for thousands of years:
both as a producer of spices like saffron, cumin, frankincense, and mastic, and
as the center of exchange for everything from ginger to pepper. The accumulated wealth and knowledge of the worlds cooking, coupled with the immense
wealth of the regions Caliphs, resulted in unparalleled culinary complexity
that is difficult to reproduce even today. The historical compendium, Medieval
Arab Cookery, meticulously catalogues many of the Arab worlds greatest recipes, and was the inspiration for this blend.

November

Mulling Spices

Can one tiny tin take your holiday season to

ever higher levels of sensual satisfaction? It
could! If you like to mull cider, mull wine, or
just mull over the mysteries of great food,
pick up a tin of this newly arrived Holiday
Mulling Spice from pices de Cru in Montreal.
Every single element of the blend is the best
in its field, making the whole thing even
more magical. Just smelling the stuff makes
me want to start cooking. Maybe putting it
into a chicken stew or grinding it and rubbing
it on pork. A holiday classic in the making!

This exquisite combination includes Arab mainstays like cumin and mint, as
well as ancient favorites like galangal, kentjur, roses and hand-ground mastic. Taking our cue from chefs of the Imperial court, we prefer this blend for
simmered chicken and lamb dishes. Its ideal for roast lamb, couscous or rice.
Its excellent when simmered or roasted, but offers a wide range of flavors if
eaten freshly ground: sprinkle ground Thousand and One Nights blend as a
finishing touch on pilafs, yogurt, salads and mezzes.
Like the book, Thousand and One Nights not only offers enchantment, but also
reliability that can be enjoyed night after night. This spice blend offers a window to the many perfumed meals Scheherazade shared with the sultan as she
enticed him with her tales. But, just as Scheherazades tales were woven from
folk stories told over thousands of years, this spice blend contains the knowledge of generations of hard-working chefs trying to create a successful meal.
Try it with Arab classics like Roast Cornish Game Hen, including rose water
and pomegranate, or see how well it elevates American favorites like Peas and
Carrots. Youre sure to get at least 1,001 nights of enjoyment out of this blend!

Gulfish from
Jimmy Galle
One of the best new additions to our culinary repertoire in recent years, the work that Jimmy Galle
and crew are doing is something special. They have a total dedication to helping traditional, smallboat fisherman in the American Gulf get their fish and shellfish to people like you and I, who like to
eat it as fresh as they possibly can. All the while doing it in a sustainablefinancially, ecologically
and emotionallyway. Their work is simple, but its not easy. If youve already ordered some of
the fresh snappers, fresh shrimp and other Gulf specialties we get from them, youve already experienced their excellence. If you like fishI love itthis is really something special.
I met Jimmy Galle for the first time decades ago. He was living in California, working with specialty
food, but not fish. Nice guy, friend of a friend, we chatted a bit. Wed run into each other from time
to time and say hi, but thats about where things stayed. Until 2009 when Jimmy decided
to return to his roots and start Gulfish. Although Id met him in California, it turns out that
Jimmy grew up along the Gulf Coast. Working from the back of a pickup truck with little
more than a cell phone and his knowledge of Gulf fishing and the national food business, he got his new project off the ground.
Or maybe I should say out of the water! Today hes shipping fish to quality focused chefs all over the US.
I was thinking the other day that in a way Jimmy is doing for fish what Neals Yard Dairy is doing for British cheese. Find the
besteither fish, or cheesein its raw state, build a bond with the people who make it, and then connect that fabulous,
otherwise unfamiliar source to food lovers around the globe. Both really have built their businesses on a great sense of what
makes high-quality products; trust with the producers; and with the end users. They get people like us to believe in their work
and be confident that the product were paying a lot more money for is going to be truly delicious when it gets to our door.
Both are passionate about helping traditional producers to keep their livelihoods sustainable. Both are committing to keep
food traditions alive and are ready to take advantage of appropriate technology to help make that happen. Both are willing to
work their butts off to make that happen.
The fisherman knows his or her name is ON the productnot blended in with a dozen other boats who are less quality focused
so that quality matters in a way it doesnt when ones working in the mass market of mainstream industry. Heres what Jimmy
and crew have to say on the subject:
At Gulfish we are not interested in being the biggest seafood company in town or the distributor that can bring you fish from
around the world. We will leave that to other folks. We do want to be known as the source for the freshest and finest seafood
from the abundant waters of the US Gulf of Mexico. We believe that small fishing operations, boats that fish right and adhere
to the principles of sustainable fishing, deserve our support. Their future, and the future of dayboat fishing depends on it. For
these reasons we work hard to connect and buy direct from these hard working fishermen who offer a level of quality
that we believe large fishing fleets and imported fish can not match. We believe when you find a good
fisherman, someone who is dedicated to fishing responsibly, you have to support him. And at Gulfish
that is what we work to do everyday. And thanks to their hard work, you and I get to eat it regularly!
Next time youre in the Roadhouse, ask whats available from Gulfishwhatever it is, I guarantee it
will be good. Really, really good. The kind of fish that will have you shaking your head at how much
subtlety and deliciousness can be found in every bite. The fish names on the menu may not sound all
that differentsnapper is spelled the same way at Red Lobster as it is at the Roadhousebut the flavor
sure is different, thanks to Jimmy!

thaNksgivInG menu
2016

Our Thanksgiving dishes are made by hand with fresh, local, seasonal ingredients

to Order calL:734.663.3400

The Deli will be closed on Thanksgiving Day.

Thanksgiving foods will be available for pickup beginning Tuesday, Nov. 22nd at 12pm.
Please place your orders in advance to ensure availability!

desSerts

Complete Thanksgiving Feast

Weve put together a complete feast for your guests to gobble! It includes our
butter-basted & sage-rubbed bone-in turkey breast, mashed potatoes, homestyle
gravy, cranberry sauce, sage & celery stuffing, wild rice, maple sweet potatoes,
Bakehouse Farm bread along with fresh Michigan farm butter, plenty of our
amazing spiced pecans for snacking & Pilgrim Pumpkin pie from the Bakehouse
for dessert. (generously serves 4-6 people)

$250/whole bird $185/breast

ThanksGiving traditions
Thanksgiving Turkeys
featuring Two Tracks Acres
whole bird $150, or
just the breast $100 ($65/ breast)
Let Two Tracks Acres and Zingermans
Deli do all the hard work with the bird
this year. We baste the turkeys with
sage and Calder Dairy butter. (whole
serves 6-8; half serves 4-6)

Thanksgiving Wild Rice

$11.99/lb
Our really wild rice salad is full of all
that fall has to offer. Full-flavored
and hand-parched wild rice of Leech
Lake in Minnesota mixed with Michigan cranberries, savory veggies, fresh
herbs and dressing. (2-3 servings per
pound)

Golden Mashed Potatoes

$9.99/lb
Plenty of fresh cream, sweet butter
and sea salt. (2-3 servings per pound)

Fresh Michigan Chestnuts

Homestyle Turkey Gravy

$4.99/pint
Our gravy is great on everything! Its
deliciously rich and creamy with plenty of fresh sage and pepper. (2-3 servings per pint)

Sage and Celery Stuffing

$9.99/lb
Our staff favorite. Made with big pieces of Zingermans Bakehouse bread
and full-flavored celery from the local market cooked with housemade
chicken broth, pecans and seasoning.
(2-3 servings per pound)

Macaroni and Cheese

$25/2 lb pan
A Zingermans Deli lunch favorite!
Made with Vermont cheddar and Swiss
Emmental cheeses and Italian macaroni. 2 lbs pans ready to heat and serve.
(serves 3-4)

$8.99/lb

Truly the candy of the forest. These amazing fresh chestnuts are ready for
you to roast (instructions included). Our chestnuts come from the Michigan
Chestnut Growers, Inc.

soup by the quart

Housemade Chicken Broth

$8.99/qt

Simmered for 8 hours.

Its simple: free-range birds, onions,
carrots, celery, thyme and bay leaf. Salt
to your taste. Great for cooking.

Maple Sweet Potatoes

$8.99/lb
Roasted sweet potatoes glazed in
Michigan maple syrup, fresh herbs
& toasted pecans. (2-3 servings per
pound)

Brussel Sprouts
and Butternut Squash

$10.99/lb
Brussel sprouts and roasted butternut
squash joined together in thyme flavored brown butter and dark flavored
honey. (2-3 servings per pound)

Roasted Root Vegetables

$12.99/lb
A rainbow of roasted vegetables, simply the best root veggies we find at the
local market, roasted golden in olive
oil and seasoned with a garlic and
fresh herb vinaigrette. (2-3 servings
per pound)

Double Cranberry Sauce

$8.99/lb
Thick enough to be jam on your toast.
We use both dried and fresh Michigan
cranberries to make our ruby-colored
sauce unforgettable. (4-5 servings per
pound)

$15.99/qt

We roast buttercup-style squash to develop its flavor. Then, with the help of
Calder Dairy milk and fresh herbs, we
make this delicious soup.

Chestnut Cream Soup

Long lost recipes and crowd-pleasing favorites. The secret

to our pies is all-butter crusts filled with the best ingredients
we can find.

Pilgrim Pumpkin Pie

$24.99/ea
Cranberry Walnut Pie
$27.99/ea
Rustic Apple Pie $27.99/ea
Pecan Pie
$27.99/ea
Chocolate Chess Pie
$27.99/ea
Made with a special dark chocolate from Mindo Chocolate
in Dexter.

Pumpkin Cheesecake

$30/6round

The radically rich pumpkin cheesecake thats light on the

tongue and sweet on the soul with Creamery cream cheese
and pumpkin atop a ginger molasses cookie crust.

Zingermans Spiced Pecans

$19.99/1lb bag

Our holiday favorite with a new twist. We teamed up with

pices de Cru in Montral to hand-select each spice and
ground them fresh: real Jamaican Allspice, Cochin Ginger,
Cardamom from the Cardamom Hills in India, Tribal Black
Pepper and Sri Lankan Cinnamon.

bread
Zingermans
Cranberry Pecan Bread

Zingermans Dinner Rolls

$11.99/ea

Small, individual sized rolls.

Soft enough to sop up gravy,
crusty enough to add a little
crackle to your feast. Choose
from Rustic Italian, Farm, or
Brioche

$8.99/dozen

A dense 1 pound loaf,

bursting with toasted pecans
and New England cranberries. A holiday classic.

Rockin for the Hungry

(3-4 servings per quart)

Roasted Squash Soup

Zingermans Bakehouse Pies

$16.99/qt

Straddle the border of sweet and savory with our delightful chestnut
soup. Our chestnuts come from our
pals at Michigan Chestnut Growers
Inc. Finished with a dash of nutmeg
and cream.

FOOD DRIVE
benefitting Food Gatherers
From November 14 to December 3, please visit one of these
Zingermans businesses to make a donation of a
nonperishable food item or baby or hygienic supplies:
Zingermans Coffee Company
Zingermans Bakehouse

Zingermans Delicatessen
Zingermans Mail Order

Zingermans Roadhouse

Weve developed a special menu for all of your holiday festivities! Whether youre taking some treats to a holiday party or
in charge of serving the entire family, Zingermans Catering is
here to help. Starting November 15th, we are featuring some
spectacular menu items to assist you in having a stress-free
celebration.
Try our Emmas Remarkable Party To Go! This great collection is perfect for taking to the office, a friends party or for
entertaining in your own home. Weve gathered our favorites: two types of savory Italian salami with brown mustard;
two hand-selected artisan cheeses with slices of Bakehouse
French baguette; Edwardss peanuts; our housemade hummus and crisps; plump grapes and juicy strawberries; and for
a sweet finish, an assortment of Bakehouse brownies, including Buenos Aires, Pecan Blondies and Black Magic. So, grab a
bottle of red wine and give your friends a call!

2016

Holiday Catering Menu

Buy One Get One Half Off

Its what you wait for all year! Every January and February
when you place a catering order for pickup or delivery,
you get your next order of equal or lesser value half off.
Order what 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.
BOGO Fine Print
This offer cannot be combined with other discounts. This
offer is only valid for orders from Zingermans Catering.
Discount will not be applied to equipment rentals or service staff. Service fees for events will be based on nondiscounted totals.

Call 734.663.3400 or go to zingermanscatering.com to order!

56% of Food Gatherer's client families have to decide between paying

for food or heat. We Michiganders
know just how rough winter can
be. We want our neighbors to have
warm homes and full pantries.
Last year, we were able to collect
563 pounds of goods from this
drive to deliver to Rockin for the Hungry, helping to make
that drive the most successful fundraiser in Food Gatherers
history!
We want to beat last years record, and we need your help!
Here are some of the items Food Gatherers needs most:
canned fish
or meat
canned soups,
stew, hearty soups
canned vegetables
baby food and
formula

ISSUE # 257

Ensure

powdered milk

rice and pasta

pancake
and baking mixes

dry beans
peanut butter
jelly/jam (plastic jars)

cereals & oatmeal

granola bars
canned beans

NOV-DEC 2016

BOOK A SPOT AT ANY ZINGERMANS EVENT AT EVENTS.ZINGERMANSCOMMUNITY.COM

Cheese Classes, Tastings & Tours!

422 Detroit Street 734.663.3400

www.zingermansdeli.com

3723 Plaza Drive 734.929.0500

zingermanscreamery.com
Our events are intimate affairs where our cheesemakers and cheesemongers share their passion for great cheese and great cheesemaking. We
hold these classes right next to where we make our cheese and gelato,
and sometimes bringing our favorite food makers from around the area to
share their stories with you. To get the inside scoop on all of our events,
sign up for our e-news at zingermanscommunity.com/e-news.

MEET THE MANCHESTERS

Thursday, November 10, 6-8pm, $30/seat

Come meet the Manchester family! Starting with our
Manchester, a rich, cows milk round, we use different
aging and finishing techniques to bring out a variety
of flavors. Cabbage wrapping, beer washing, even
a brule top - our Manchester family of cheeses are
some of our favorite to share with friends this holiday
season. Join Tessie, American Cheese Society Certified
Cheese Professional, for a tasting of these cheeses, both on
their own and in some great, shareable recipes!

PAIRING 101

November 17, 6-8pm, $35/seat

Beer and wine are popular accompaniments to
cheese, and in this choose-your-own-adventurestyle tasting, we'll teach you how pick your perfect pairings! We'll serve 3 classic styles of beer, 3
cheese-friendly wines, and a selection of fromage to taste. With each beverage sample, we will suggest a couple of our favorite cheese pairings and give
you a chance to try out other cheeses as well! You'll leave with lots of notes
about the combinations you tried and the confidence to pick out pairings for
your holiday get-togethers!

ARIS TOP PICKS

OF 2016 TASTING
Choose from 3 Seatings!
December 7th, December 14th, December 21st
6:30-8:30pm Zingermans Deli, $45/person
Every year we dig through our notes and create a
list of the absolute, best-tasting products that blew
us away. Ari will lead us through exploring and sampling nearly 30 of these fantastic finds. It will
be a night of storytelling and tastebud
euphoria. Sign up earlythis one
always sells out!
sign up at events.zingermanscommunity.com

Hands-on Baking Classes

At BAKE!, we share our knowledge and love of baking with the home
baker community, seeking to preserve baking traditions and inspire
new ones. We offer dozens of different bread, pastry and cake
classes in our very own teaching kitchens!

Sign up and browse our menu of more than 60 classes

at www.bakewithzing.com
3723 Plaza Dr. 734.761.7255

2501 Jackson Road 734.663.3663

www.zingermansroadhouse.com
Zingermans Roadhouse hosts special dinners that highlight old favorites, new finds, celebrated chefs and traditional American foodways.
Our dinners are family-style affairs that deliver really good food with a
little history on the side.

ANSON MILLS SPECIAL DINNER

Wednesday, November 9, $75

Featuring a return visit from Glenn Roberts and a menu collaboration with Chef Alex
We welcome back Glenn Roberts from Anson Mills for
Zingermans Roadhouse Special Dinner #202! Glenn is not
#202
only nationally recognized as an artisan stonemiller, but
he has devoted his life to rescuing endangered seeds we
believe are crucial to preserving agricultural systems and fullflavored foods. Chef Alex and Glenn have put together a menu
this year that will draw attention to the character of land-raised, heirloom
grains and their regional histories. Look forward to tasting emmer, a hulled
wheat farro medio with a cashew-like flavor that dates back to early civilization. Chef Alex will be preparing his dry aged sirloin
with teosinte, a grass that is a wild ancestor of corn.
The Five Bean soup features an heirloom red bean
called hidatsa, named for the native people of the
Upper Missouri River Valley, which is known for
its creamy texture and rich flavor. Alex and Glenn
could not let you attend this dinner without a taste
of grits, of course, so the first course will include
a tasting of Appalachian red grits grown in three
different terroirs. Dont miss out on Glenns return
to Zingermans Roadhouse and the bountiful stories
hell tell with his grains!

OYSTERS AND BUBBLES SPECIAL DINNER

Tuesday, December 6, $95

Save the date for one of the more sparkling events of the season,
the Oysters and Bubbles Dinner at Zingermans Roadhouse! This
#203
year we will be welcoming Larry Mawby from the Leelanau
Peninsula in Michigan, who is known for producing small
batches of cuve close method sparkling wines. Our bar manager, Carly Bower, loves pairing their cool climate wines with our
oysters because they stand up well to the array of oceanic flavor profiles
our list offers. Join us for an evening of handcrafted bubbles and a delectable menu designed by Chef Alex Young featuring his selection of oysters!

SWEETHEART TARTS

Friday, November 18, 8am-12pm, $125

Make adorable individual tarts that are elegant desserts for any occasion. Youll make crisp butter
crust tart shells and two flavorful fillings: caramel
nut and cherry almond. Well also demonstrate the
Bakehouse's popular Lemon Meranga tart never
before taught at BAKE! Your dinner parties just got a
tasty upgrade that will make you look like a rockstar.

HOLIDAY SWEET BREADS

Sunday, December 18, 8am-12pm, $125

These holiday breads are full of the richest ingredients the season can offer: dried fruit, walnuts,
almonds, cinnamon, rum, butter, and vanilla. We'll
be baking traditional German Stollen and Hungarian
Walnut Beigli, as well as demonstrating Swedish
Limpa. These are the kind of breads that invite you
to stay in bed and eat a warm slice with a glass of
champagne. A truly decadent gift to yourself for the
holidays. Or if you are up for sharing, serve them at
the office potluck. You'll become a legend!

CREATIVE COOKIES

Wednesday, November 16,

5:30-9:30pm, $100
Unleash your creativity on cookies! Decorated cookies make great gifts, party favors, stocking stuffers
and holiday centerpieces. In this class you'll learn
to make tasty butter cookies and use a variety of
decorating techniques. You'll make your own cookie
dough and fresh fondant from scratch. We'll show
you how to decorate with fondant and royal icing,
and then you'll get plenty of hands-on practice. We
provide an assortment of cookie cutters, but you're
welcome to bring your own (3" to 4" please).

Farm Tours, Special Dinners and Classes

Several times a month, we open our doors to welcome you to the
Cornman Farms Experience. We offer farm-to-fork dinners, cocktail
and cooking classes, and farm tours.

MADE-IN-THE-MITTEN BOURBON COCKTAIL CLASS

November 10, $75

Join us to pay homage to Michigan's craft liquor industry by sampling three

locally-made bourbons, and then using each of these spirits in a separate cocktail.
Light bites will be served, prepared right next door in our lovingly restored
farmhouse. Guests will leave with an appreciation not just of bourbon, but of the
growing craft spirits scene in our home state, as well as the recipes and skill set
to replicate these cocktails at home.
If I cannot drink Bourbon and smoke cigars in Heaven, then I shall not go. - Mark Twain

8540 Island Lake Road, Dexter 734.619.8100 cornmanfarms.com

ISSUE # 257

NOV-DEC 2016

A Cheese Plate
for Any Holiday!
One of the most common requests for help Ive gotten in the last 8 years behind a cheese
counter comes from folks who are entertaining friends and family and want to put
together a cheese plate. When faced with a well-stocked cheese counter, the options can
seem overwhelming, but a few simple guidelines will help narrow the field and let you
pick the perfect cheeses for any crowd!

1. Know your audience!

Are your friends and family food adventurers or do they

prefer the classics? Will this be an adults-only gathering or
one filled with the giggles and joy of many generations?
These questions can help you decide on the intensity of
flavors that make up your cheese plate. A funky, washed
rind soft cheese might be perfect for an adults-only cocktail
hour, but rejected by more conservative pallets as too stinky!
When in doubt, I suggest having at least 1 or 2 cheeses in the mix
that are easily recognized and have accessible flavors; a middleaged gouda or cheddar will usually do the trick.

2. Know where and how

the cheese will be served!

Is the cheese plate going to be the star of a course or

part of a larger spread of food? Appetizer or dessert
course? This set of questions can help narrow down how many
cheeses to choose and how much cheese to get. Generally, if the cheese plate is going to
be set out with lots of other dishes, I recommend keeping the number of cheese smaller,
maybe 2-3, but with slightly larger portions that can be presented as full wedges, and your
guests can serve themselves. However, if you are serving a plated cheese course, you
might choose a few more cheeses, as many as 6 or 7, with slightly smaller portions, so that
you can showcase a variety of flavors and textures.

3. Know your cheesemonger!

Whether it is at one of the Zingermans cheese counters,

or another cheese shop, chances are, the people behind the
counter spend much of their time tasting, talking about, and
thinking about the cheeses that they serve. If you come to
the counter armed with the information from tips 1 and 2,
they can be your guide through the selection of cheeses
they have to offer. They should also offer you tastes of the
cheeses that you are interested in. If they dont, its time to find
a new cheese shop! Real, artisan cheeses will change with seasons, batches, and cheesemakers, so even if the cheese is one you have had before, its always good to taste to make
sure that what is being offered is up to your standards.
Dont have a great, local cheese shop? Still want more guidance? Im hosting Pairing 101 on
November 17th, which is all about the science of creating a great cheese plate and picking the perfect beer and wine pairings to go alongside. Or, you can check out some of my
cheese plate suggestions on our website - under the Cheese Shop tab, click on Cheese
Plate Ideas for some of my favorite plates featuring handmade, American cheeses!
Have a great holiday season,
Tessie Ives-Wilson ACS CCP
Cheese Shop Manager at Zingerman's Creamery

November

Detroit St Brick
2006, 2007, 2012 AMERICAN CHEESE SOCIETY WINNER
The Detroit Street Brick draws its name from the famed brick street
in front of Zingermans Delicatessen. This goat cheese is aged from
two to five weeks and is generously studded with fresh, cracked green
peppercorns and a soft velvet coating of penicillium mold. Beginning as a
dense, slightly crumbly cheese with a bright lemony tang, the Detroit Street
Brick develops a savory and spicy quality over time that gives the cheese an amazing earthiness and a dark ivory color with flecks of pepper throughout. Try it sliced on a burger or
gently warmed and drizzled with your favorite olive oil. Great with a nice red ale or a dry,
mineral, white wine!

december
Manchester Family of Cheeses!

For us, family is an important part of the season, so for the month of December we are featuring all four cheeses of our Manchester Family!
-Through gentle pasteurization and slow culturing
of the milk, our original
Manchester retains an
amazing expression of the
character of the milk used
to make it.
-When wrapped in cabbage leaves the
cheese transforms into our Manistique. In
addition to the visual appeal of the leaves,
wrapping the cheese alters the flavor and
texture of our Manchester
as it ages, enhancing the
earthy and complex
notes, while helping
to break down its luscious, dense paste.

-The Pere Marquette

is an homage to
the classic French
St. Marcellin. We
start with a young
Manchester, cut in half and nestled in a
terracotta crock. Conditioning this cheese
inside a terracotta crock develops a luscious
texture that continues to develop over time,
eventually becoming almost completely liquid and ridiculously rich.
-The Washtenaw starts its life as a young
Manchester, then is washed with a Frenchstyle farmhouse ale for 3 weeks. We think
that the beer washing results in the most
dramatic difference in flavor from the original, bringing out beefy, savory notes!

Construction
Continues!
The construction to remodel Zingermans Creamery is moving along nicely! While the Cheese
Shop is closed for updates, the Coffee Company is selling our 12oz drums of gelato for you to
take home and enjoy, and the Bakeshop has expanded their selection of our cheeses. Follow
along with construction progress and updates on our Facebook & Instagram!

facebook.com/zingermanscreamery

instagram: @zingermanscreamery

novembEr

Pomander Mocha

We've taken cloves and orange oil, warmed them in

Calders natural milk, and poured them into Callebaut
dark chocolate and Espresso Blend #1, creating a
mocha that will envelope your senses in cozy fruit
and spice. Mmm...

decEmber

Spiced Pecan Mocha

We've brought the goodness of Zingerman's Spiced

Pecans right to your cup. Fresh toasted pecans, a
signature blend of aromatic and picante spices, mingle deliciously with Belgian chocolate and Brazilian
espresso. Happy Holidays!

3723 Plaza Drive #5, Ann Arbor 734-929-6060 zingermanscoffee.com

HOLIDAY BLEND 2016

When we developed this year's Holiday Blend, we started with
our favorite estate coffees from Central and South America.
For complexity and balance, we added a touch of a small-lot
coffee from Africa. The resulting blend has a rich, dark chocolate character with a smooth body and hints of fruit.
We think its the kind of coffee you can drink day or night, at
breakfast or with dessert, indoors, outdoors, with family and
friends, or just by itself, as you sit fireside wrapped in a blanket. You and your coffee, comfort and joy.

Available at Zingermans Coffee Co., Delicatessen and Roadhouse

ISSUE # 257

NOV-DEC 2016

Attending to Agriculture:
The Harvest

Late summer, early fall is to Michigan agriculture what the

Christmas season is to retailers. You work all year round to reach
it. By the time you get there, youre beat. But youre also raring
to go! Amanda explained: Youre exhausted but at the same time
youre energized and ecstatic. Literally its years of work to get
to the point where you can go out and pick tomatoes, peppers,
potatoes. Like with Zingermans Mail Order, you work all year,
cross your fingers, hope the staff show up, the weather holds and
business is good! But, like Alex, Mark, and Amanda are every year,
Im hopeful. As Mark said, We have the potential with the farm to
grow some of finest tomatoes in the Midwest! This season Ive
tasted more and more good produce from the farm every week
until the cold winds of October took over the fields and the work
started again for next year.
The farms worst case scenario: the weather doesnt cooperate.
Short term results can be subpar. We know it can happen. But as
Alex said, Were in it for the long haul. When you have a vision
and are clear on your values, you hold course even when its not
convenient. Im not gonna make a decision based on one years
results, he said. Im gonna do the right thing!

The Flavor

Author, Wendell Berry, once wrote: When you find a farmer or a

forester who has united the inescapable economic concern with
an equally compelling interest in ecology, that is when youd better
stop and take notice. Ari has been thinking a lot lately about the
intersection of sustainable agriculture and economics. Zingermans
Cornman Farms is striving to be both a wholesome food farm and
economically profitable in these modern times of commercial
monoculture farming. Part 1 of his essay Attending to Agriculture:
Seed Selection, Feeding the Soil and Sustainable Price Structure was
featured in last months Zingermans Newsletter and can be found
online at: zcob.me/ 1h4

Changing Beliefs

What we do every day, every action we take, is really just a reflection of what we believe. And really what we pay for anything
is mostly a reflection of what we believe about the product or
service were purchasing. Part of those beliefs are formed by
what we perceive to be happening around us. The marketplace.
Society. Most of us, most of the time, follow along with social
norms (read, "beliefs") even without thinking about it. Why else
would we pay $6 for a bucket of bad popcorn at a movie theater?
Or as I did at an event I went to recently, $2.50 for a small glass of
water! (I was thirsty!)
What we think we should pay for a tomato or a head of lettuce
is really just based on our beliefs. One of the simplest and yet
most powerful things I learned in working on my latest book,
Zingerman's Guide to Good Leading, Part 4; A Lapsed Anarchist's
Approach to The Power of Beliefs in Business, is that when I change
my beliefs, things all of a sudden look a lot differently. In the same
way that a 50% increase in entry level wages is a good thing and
will ultimately change other costs, prices, and what we expect to
pay (and/or get paid), we could do the same with produce. Its
already happening. When I go to the farmers' market every week,
I often spend over $60 buying produce and thats only for two
people.
The good news about beliefs is that we don't need to stick with
what we were taught when we were young. Each of us is authorized to walk our own way! As I wrote in the book, While what
comes up may seem scary at first, the good news is that, per Secret
#43, with a fair bit of mindful effort, we can change our beliefs
when we want to. As far as food and farming goes, I couldnt be in
a more different place from the one I was at as a kid. Literally, and
figuratively. Rather than walking supermarket aisles, Ive learned
to stop and take notice. To savor every little bit and take in the
nuance. To appreciate what we have on our own farm. A place
where, perhaps, we can put some of those paradoxes to good use.
This essay features some main characters that we introduced
in Part 1. Alex is Chef Alex Young, James Beard award-winning
Executive Chef of Zingermans Roadhouse, whose moonlighting
efforts have grown into Zingermans Cornman Farms. Mark is
Mark Baerwolf, who began working at the Roadhouse in 2006 and
is now full-time at the farm. Amanda is Amanda Maurmann, who
spearheaded the farms flower growing program to contribute to
its economic success and scenic beauty.

10

ISSUE # 257

NOV-DEC 2016

Terrific heirloom tomatoes, great potatoes, those amazingly aromatic carrots, tiny delicate and delicious corn shoots, exceptional
kale thats become a signature salad at the Roadhouse, pretty
much everything coming in from Cornman is super flavorful. Its
taken the food and cooking in the restaurant to a whole new
level. To turn one of Pauls favorite phrases slightly to the left and
back around again, This isnt just a sound idea, its an idea that
tastes really terrific!
One summer evening, I was sitting at a table on the periphery
of the Roadhouse patio. Wed just had a huge rainstorm so this
exposed-to-the-elements row of seats was left unset. I dried a
chair off and I did some email, keeping an eye on things but trying
not to be intrusive. The couple opposite me ordered their meals,
and chatted, made eye contact with me, smiled and went on about
their business. When their dinners arrived I couldnt help but take
noticeIve been doing this way too long not to look. I couldnt
quite tell everything that the gentleman had ordered, but what
I could see on the part of the plate closest to him was some sauted squash. I could see the bright, sunflower yellow skin of the
patty pan squash that had come in from the farm earlier that day.
He took a bite and then did a bit of a double take. Looked at his
dining companion and said, almost out loud, Wow! She had a
taste, they talked. He had, as per Wendell Berrys belief, stopped
to take notice.
Sauted squash so good that it commands that much attention is
not an everyday eating experience in America. Most Americans
eat their squash because they should. Some eat them because
they like them. But in the same way that commercial pasta serves
mainly as a vehicle for the sauce, usually vegetables are there
as a healthy way to consume butter, olive oil, bread crumbs or
cream. Of course, when you learn how fantastic great artisan
pasta can be (as I did so many decades ago), one figures out what
food-focused Italians have known for ages. The pasta, not the
sauce, is the point. And in this case, so was the patty pan squash.
Squash that good becomes the star!
Another night, another regular, someone with a successful business career who can afford to eat out regularly and has traveled
extensively, stopped me to comment, Everything was amazing.
Every bite was excellent. Every single bite. You really can taste all
the flavors. Every single ingredient,you can taste the difference. I
told him in return that hed made my night. His statement summed
up my own beliefs about food, put together in one casual, afterdinner comment, everything weve been working to do with food
at Zingermans since we first opened our doors in 1982!
Unlike my childhood growing up in an urban food wasteland, my
girlfriend, Tammie Gilfoyle, grew up surrounded by great produce.
Northern-California-born and raised, shes basically had access to
the best fruits and vegetables her whole life. For her, salads are
the centerpiece, not a side dish that sits in second place. Tammie
worked much of her life in specialty food in one of the countrys
culinary capitals, San Francisco. Now shes a full time professional gardener. This woman knows her vegetables. Earlier this
summer, Mark and Amanda from Cornman Farms started selling
at the Westside Farmers Market. I, of course, started buying a lot
to bring home. We cook at home every night, and we actually eat
very little meat. When we sat down to eat, Tammie had the same
reaction as the guy on the Roadhouse patio. She was markedly
impressed. The stuff coming off the farm is that good.
Ive seen the same thing with the wintered-over carrots that get
served pretty much year round at the Roadhouse. These are great

carrots when theyre pulled fresh. But left in the ground during
winter freezes, the natural sugars in the carrots increase. This
summer, I was at the Westside Farmers Market and I walked up to
buy some just-dug potatoes, heirloom tomatoes, collard greens,
and a couple bunches of carrots from the Cornman stand. Mark
didnt need to sell me. I was already sold. But, of course, when
we love and are passionate about our products, we WANT to sell.
Because selling isnt the act of tricking some unsuspecting consumer into buying what you have to make money. When you
really believe in what you produce, you want to to talk about it.
Mark could have just packed things up and handed me a big bag
and taken my money. But instead, he grabbed the carrots in the
plastic bag they were in, opened the bag and held it up to my nose.
Smell this! he said. Just smell this! I stuck my nose in and did
as he said. Who would resist that kind of passion, the grounded
belief? He had good reason to be excited. One smell told the story.
I don't think of uncut, whole carrots as being particularly aromatic but, man. This was like sticking my head into essence of carrot. Exceptional. You really can tasteand smellthe difference!

A Long Time Coming

Farming is not for the faint of heart or for those who are looking
for instant gratification. I love to cook. Having access to exceptional ingredients the way I do makes it a lot easier. But still, I
can knock out an exceptional meal in half an hour, even fifteen or
twenty minutes, if Im pressed. All it takes are great raw materials.
Vegetables, like were talking about here, olive oil, cheese, bread,
pasta, rice, fish, meat or poultry, and great spices. Good salt and
particularly great pepper.
Baking takes longer. At least a day to do the unleavened breads at
the Bakehouse (and that doesnt count the years of study to master the skill, have the starter develop, etc.). Cheesemaking of the
fresh sort we do at the Creamery takes longer, at least a few days,
often a couple of months. Aged cheese can take years.
Farming is more like aged cheese. For a lot of it, you start a year
ahead of time, work your butt off, hope for the best and some
good weather, and learn your lessons, and starting again next season. In many ways, it runs completely counter to what most of the
world seems to be working towards. Everyone else is after speed:
big bold strokes, trying to flip their startup to make their fortune,
looking to reduce labor, cut costs. Sustainable farming, like Alex
and the crew at Cornman are doing, is the opposite. Slowing down.
Sticking with it. Disturbing as little as possible. Working softly for
the long term success. Theres no endno award, no retirement
package, no leaving to go run a fancier farm.
We committed many sins in his backyard while we learned: not

Working Hard to
Have It All Work

That all this tastes this good is not an accident and its
not without a LOT of work. In the same way that the
Bakehouse bakes bread that in theory are very much
the same as what many other bakeries also produce,
yet, through management of small details, continually
being willing to do the little, extra things, comes out with
bread that tastes remarkably better, the same is true with
whats coming off the farm. What these guys are growing,
right in our own backyard, is exceptionally remarkable.
Sometimes I think that because the produce is from our
own land, weve underplayed it. I take the rap. While I
talk a lot about the fact that we have a farm, I probably
havent studied the work that Alex, Mark and Amanda,
and others over the years have done in the same way that
Ive studied olive oil or cheese or tea or chocolate. But,
better late than never right?
Having just written an entire book about beliefs, Id be
hard pressed to miss the passionate belief of the people
working on the farm. In the book, I argue that our beliefs
are like rootswhat comes up above the ground, what
you and I eat, is always a reflection of whats happening
below the surface. In the case of the farm, the metaphor
and the reality are running in parallel. The concept completely applies to what were growing and the work that
Alex, Amanda and Mark are doing with the soil. And it
applies equally accurately to the strong beliefs that they
have in what theyre doing. Their passion is impossible to
resist. We work with full-flavored traditional food. Most
all of whicheven meat that we eatstarts with plants.
Fresh produce, small scale artisan farming, is at the core
of all of it.

AR
T2
Seed Selection, Feeding the Soil
and Sustainable Price Structures

While the cost of running a farm as a business with

a balance sheet and a profit and loss statement is
not, as per all of the above, low, the truth is that
anyone who has access to a small bit of land can
grow a lot of good vegetables on their own. When
we dont bill ourselves for our labor, we dont pay
for health care, we dont pay workmans comp, we
dont pay over time and we dont charge ourselves
for the land we use, the cost of growing a tomato
is very, very low! Which means that, although
charging the true price of great produce professionally grown makes it harder for those who
have little money to afford it, many people could
still have access to great squash, beans, tomatoes,
etc. by growing their own garden. Eco-lutionary
Ron Finley did an inspiring TED talk about growing great vegetables on the strip between the sidewalk and the street out front of his house. And
here in Ypsilanti, my friend Melvin Parson runs
a great program called We the People Growers
Association, which makes some land available to
those in the community who want to grow, but
might not otherwise have had anywhere to do it.

rotating right, not putting cover crops in, not being good stewards
of the land. Its things that are very subtle, Mark explained. "But
we keep learning and we get better and better each year. You can
taste it in the quality of the produce.
Its about watching, working, listening to the land, re-calibrating
with nature, learning slowly. This is not an internet start up that
you can do from your attic. Theres no way to do sustainable farming without getting dirty. Dan Barber, one of the folks whose cooking, writing and business I admire a great deal, wrote in his excellent book, The Third Plate:
To grow nature is to encourage more of it. Thats not easy to
do. More nature means less control. Less control requires a certain faith, which is where the worldview comes into play. Do you
view the natural world as needing modification and improvement,
or do you view it as something to be observed and interpreted?
Do you view humans as a small part of an unbelievably complicated and fragile system, or you view us as the commanders? The
farmers in this book are observers. They listen. They dont exert
control.
Dan didnt write about Alex, Mark, and Amanda, but he could have.
They are also observers, listeners, diggers.
As eaters, we are working with a different operating system. Its
hard to imagine, but what we put away on a plate in a matter of
minutes might really be a good year, really probably three or four,
in the making. Mark shared the story of Maddie, one of the crew
at Cornman, who remarked the other day, Its like you make this
beautiful plate and you eat it in five minutes. You worked on it for
a year and its gone in five minutes. Thats what happened at the
Roadhouse, too. Alex said, I made eight quarts of cucumber salad
with four slices of Cherokee Purple tomato and we sold it out in
two hours.

Investing in the Soil

In the new book, The Power of Beliefs in Business, I wrote about my
organizational metaphor in which the soil is akin to organizational
culture. Beliefs, I came to view as the root systems of our lives.
Hope is the sun, generosity is the moisture. Purpose is the air.
In sustainable farming the soil is... The soil! The reason I went
with the metaphor is because every time I talk to sustainable farmers they focus more than anything else on the quality of the soil.
Then, the root system and the seed varieties. When those three go
right, what you and I get to eat, the produce that grows in the soil,
is 90% likely to be terrific.
Although I certainly didnt think of it when my mother was walking us down the aisles of the supermarket, the soil is where it all
begins. Its not coming up in this years political campaign but
soil health is probably right there with healthcare. Dr. William A.
Albrecht wrote: Rebuilding and conserving our soils is the surest
guarantee of the future health and strength of the nation.
This is not new news. Catholic activist (and colleague of Catholic
anarchist, Dorothy Day), Peter Maurin, said a century or so ago,

It is impossible to have a healthy and sound society without a

proper respect for the soil.Wendell Berry wrote, The soil is the
great connector of lives, the source and destination of all. It is the
healer and restorer and resurrector, by which disease passes into
health, age into youth, death into life. Without proper care for it
we can have no community, because without proper care for it we
can have no life. Dr. Albrecht wrote many years ago, Feed the
soil and let the soil feed the plants. Eliot Colemans advocacy for
feeding the soil is well known. As Dan Barber writes, Eliot claims
that a healthy plant, living in healthy soil, doesnt need pest eradication, because pests dont attach to healthy plants. Its a simple
idea, but powerful.
Soil health is not something you just order online and have delivered to your doorstep overnight. Its a very, very long term project. It takes years to rebuild damaged, essentially dead soil, which
is what the land was like when Alex started working on it over a
decade ago. Thanks to all their efforts, each year, the soil quality gets a bit better, and the health of the plants and the flavor
of the produce increases in the process. As Dan Barbers farmer
friend, Jack, explains, The development of flavor, and the health
of the plant, are the same freakin thing. You dont get one without
the other. If I treat the soils microorganisms right, if they have
everything they need to prosper, theyll do the work for me. At
that point you just need to put it on the plate, basically.
Its a slow steady process, more like building your 401K than focusing on flipping stocks to get rich quick. Each year that it improves
adds consistency and stability. As Mark explains, The investment
in the soil helps you when its a hard year. Alex added, Were
gonna do the right thing. Im not gonna make a decision based
on one years bad harvest. Our ingredients are what goes into the
soil. In fact, were making compost tea now.
Much of this health is, in fact, focused on compost. Alex, Mark,
and Amanda talk about it a lot. Reality shifts significantly when
we come at the exact same thing with a different set of beliefs.
What we city kids call garbageat least the organic part of ita
problem, something to dispose of, on the farm becomes fuel for
the future, food for the soil, the base upon which a sustainable
agriculture business is, by definition, built. Philosopher Rollo May
wrote that, Problems are the outward sign of unused possibility.
This situation is textbook. Sorting and hauling compost is, I suppose, the agricultural equivalent of Food Gatherers. Getting fresh
food from where its being wasted over to a place where it can be
turned into something positive and productive. Just as so many
people in our community (and around the world) are living in
poverty and going hungry and, when they can get food, are often
stuck eating the industrial equivalent of unhealthy, fast food, so
too are the soils of our community often going without. And when
most of them do get fed, its with industrial fertilizers and pesticides that are the agricultural equivalent of unwholesome fast
food. They fill your belly but, ultimately, are destroying your system at the same time.

Alex explained. Were guessing its like 400 tons a year! Mark
later did more math. My conservative calculation is 500,000
pounds hauled since then, equating to roughly 800,000 pounds of
compost. Where most of our economy is about extraction, this is
an approach that is based on addition. The more they can put back
into the soil, the better. The fact that it takes years to get back the
investment, and that that return may not come at all some years, is
just part of how it works. This is all about long term investment
protect the land from being leased out for subdivisions; keep adding back nutrients every year, appreciate the excellence of the
vegetables that come from the soil. Find ways to sell, cook and
serve them in a way that makes the business of the farm as sustainable as theyre working to make the soil.

Seed Selection

Of course to take full advantage of the great soil, we need to select

exceptional seeds. The crew at Cornman select theirs with the
same passion and attention to detail that we do at the Deli when
we pick cheese or olive oil to sell. Mark explained, Instead of just
growing any kind of kale, we figure out whats the best kale we can
grow. There are rockstar farmers. Seed breeders. Our kale comes
from the finest kale breeder in the country. Hes in Oregon. Frank
Morton. He said, If you want raw kale you want a Russo-Siberian
variety... The finest stuff Ive worked on is Russian Rainbow kale.
Theyre growing over two dozen different varieties of tomatoes,
a dozen different peppers, greens, potatoes and more. Each is a
particular seed variety, mindfully chosen to produce the most
delicious produce we can grow. Yellow Cabbage Collards. Colossus
Southern Cowpeas. Mortgage Lifters and Aunt Rubys German
Green tomatoes. And much more. [Just as] we want diversity in
our hiring, Mark said, the genetics out in our field are [part of]
our diversity here on the farm.
That same diversity also shows up in nature. The other morning,
Amanda explained, we were harvesting sunflowers. I wasnt feeling that great. My daughter was sick, so I was worried about that.
But I could hear Autumn and Maddie because theyd found a tree
frog and a bright blue dragonfly. The diversity in our fields blows
my mind!

Long, Hard Work;

Quickly Consumed ...
It takes years to get a great sustainable tomato out of the soil. It
takes four or five or eight years to get the soil to the point that it
can produce it. The cost and the value are in what happens behind
the scenes, below the surface.
Alex made this vinaigrette for the salad he did with the first tomatoes of the season and some of our cucumbers, Mark said. And
he can taste and adjust the seasoning and get it where he wants it
to be. Its a pretty quick process. But in farming... the time frame is
so much longer. We cant just add a little salt or a little more olive
oil to straighten something out at the last minute. I was thinking
about that one bed that we set up four years ago! With farming,
everything takes a lot longer. The quickest thing you can do is
lettuce and thats thirty days. Tomatoes are 90 days from when
you put a seed in the ground. With all of it, youre still just kind
of guessing and youre wondering if the seed is going to come up
right Even before that, you have the month where youre reviewing last season, calculating and figuring out the seeds. Youre worrying, Can we afford the seeds we want to buy? And even before
you open the seed packet and put it in the soil... Youre trying to
look at whats worked and what didnt work in the past. Were
already thinking this summer about next years planting work.
Even when something works well... Its still usually not all that
clear why it worked. Even then youre trying to figure out what
you did that even worked.
This spring I spoke at the Ballymaloe Litfest in Ireland. One of the
folks who most caught my attention was Richard Coughlin from an
organization called The Hares Corner, near the town of Kinsale.
The "hares corner", in Irish tradition, was a corner of the field
left unplowed in deference to nature. Richard has spent the last
series of years working to do much of what Alex and crew have
done hererebuilding the soil. In his talk he caught my attention
when he pointed out whats now obvious: Everyones focusing on
whats happening above ground, but I just want to shake them and
say, Youre looking in the wrong direction all the important stuff
is happening below the surface.

How much compost? At least ten tons per acre, for the ten years,

ISSUE # 257

NOV-DEC 2016

11

Thanksgiving
Meals To-Go!
1) Order Call 734.663.3663 48 hours ahead of time
2) Pick-up Drive up to the Roadshow
3) Re-hEat & serve! Use our instructions

Ji Hye Kim Reaches Deep into

Korean Cuisine at Miss Kim
Zingermans newest business offers
soulful, seasonal dishes
Korean food rooted in tradition, but adapted to where
we are. Thats how Ji Hye Kim describes the menu at
Miss Kim, her new restaurant in partnership with
Zingermans that debuts just a short walk from the Deli
in November in Kerrytown. The result of years of hard
work, development, and inspiration, the spot offers
seasonal dishes and a soulful take on Korean cuisine.
For her first brick-and-mortar venture, Ji Hye wanted
to do a deep exploration of the flavors of her heritage.
I felt a great desire to really reach down into Korean
food, she explains. Thats what I grew up with, and
thats what I know, and it gives me the most comfort
and pleasure. Her familys immigration to the U.S.
when she was 13and the inevitable straddling of culturesplays an influence on her cooking.

Family Feast $375

Turkey For Two $100

Whole Free-Range Turkey,

or Roast Angus Beef

Traditional Oven Roasted Turkey Breast

Roadhouse Mashed Potatoes

Mashed Sweet Potatoes (1 pint)

Traditional Roadhouse Gravy

Roadhouse Turkey Gravy (1 pint)

Really Fresh Cranberry Relish

Really Fresh Cranberry Relish (1 pint)

Savory Cornbread Stuffing

Roasted Cornman Farms Vegetables (1 pint)

Marks Stuffed Cornman Farms Squash

Savory Cornbread Stuffing (1 pint)

Roadhouse Bread

Zingermans Bakehouse Rustic Rolls (4 rolls)

Bakehouse Pumpkin Pie

Mini Pumpkin Pie (2 pies)

The Roadhouse has you covered! Weve got

everything you need for a complete holiday
mealeven the leftovers! Serves 8-10

A Thanksgiving meal made for two. Just

the right amount of fixins for two with a
little leftover for the next day.

Roadhouse Mashed Potatoes (1 pint)

Holiday Meals available to pick up November 22, 23 & 25th

(Were closed on Thanksgiving Day)

All the dishes have tradition behind them, says Ji Hye. We know where it came from, but
Im Korean-American, so its not just straight up Korean.
Creating a Korean menu with produce native to Michigan is part of that adaptation. Her
bibimbap is a good example. Served in a traditional stone bowl, the dish uses local ingredients look for root vegetables and brassica this fall which Ji Hye says are often close
cousins to what may be found in Korea. Keeping with tradition, each component is prepared to make the most of its natural flavors and textures. Carrots can handle a little
heavier seasoning and a little sweeter seasoning, whereas sprouts are really gentle, so that
might just get a little sesame oil, salt and pepper, she says.
She also plays homage to cultural convergence with her famous buns, which she became
known for in Ann Arbor while running the San Street food cart for four years (locals will
be happy to have them again after a long hiatus). Though Chinese in origin, buns are a
popular street food in Korea and have developed to reflect local flavors. Food doesnt
know man-made boundaries of a country. Food actually is pretty fluida little fluidity is
okay, she says.
Though her familys recipes wont play a huge role on her menu, Ji Hye says her mothers
influence can be seen in the Napa cabbage kimchi. The chef has memories of watching her
mother burying the staple to ferment in Korea; in New Jersey, she still managed to make
it from scratch, even in the midst of an 80-hour work week. Inspired by renditions from
Seoul and North Korea, the kimchi at Miss Kim takes on subtle flavors with lower sodium,
fewer chili flakes, and lighter use of fish sauce than youll find in most restaurants and
store-bought brands.
Ji Hyes menu and thoughtful approach have evolved over time. She started her culinary
career at the Deli, after leaving a lucrative position in the hospital insurance industry. At
the time, she wanted, as she puts it, to do something more straightforward, more transparent, and slicing cheese for a living seemed like the answer. When she eventually moved
to the prep kitchen and sandwich line, she did so in hopes that it would set a good foundation for her dream of opening her own place. She also trained with chef Alex Young at
Zingermans Roadhouse, who gave her the opportunity to work a full-service restaurant
kitchen.
San Street was her first experience in running a food business, and she says it taught her
crucial lessons. It also allowed her to slowly expand, moving from cart to pop-ups and,
now, a restaurant. After partnering with Zingermans to open Miss Kim, Ji Hye embarked on
another phase of her food education, visiting South Korea and interning at Alice Waters
Rome Sustainable Food Project and with the famous Tuscan butcher, Dario Cecchini. She
also staged at chef Tory Millers Sujeo in Wisconsin and Hooni Kims Hanjan in New York.
Now in her own space, which functions as a kitchen and bar (with beer, cocktails and nonalcoholic drinks designed to enhance Korean flavors), Ji Hye plans to bring the same high
level of flavor and quality to her guests that shes been so inspired by. To ensure the kind of
service customers enjoy at Zingermans businesses, Miss Kim will be a no-tip restaurant. All
front- and back-of-the-house employees will earn hourly pay and benefits.
Ji Hye believes the no-tip model provides clarity for employees when compensation is
guaranteed. For guests, it offers a whole-dining experience instead of arbitrarily breaking
it down to food and service. She points out that in her experience as both a server and frequent diner, the level of service doesnt seem to directly correlate with whether a server
gets paid in tips or not.
We are building an equitable, calm and happy work place with lots of training and clear
systems, says Ji Hye. I believe that will definitely contribute to providing great service to
our guests. And, you know, our food will be delicious!"
- Valentina Silva, Zingerman's Communications Specialist

Keep up with exciting Miss Kim updatesvisit MissKimAnnArbor.com

to subscribe to the newsletter.

12

ISSUE # 257

NOV-DEC 2016

INTRODUCING: FARMHAND!
Zingerman's Cornman Farms has recently launched FarmHand!

FarmHand Program
Starting at $40/person
FarmHand is a great group activity for schools,
universities, corporations and nonprofits
to experience the outdoors and learn about
the history, farming and culinary practices at
Cornman Farms. Guests can also enjoy a taste
of the farm and take the recipes home with
them!

FarmHand Tour
$40 per person (minimum of 15 guests)
Enjoy a walking tour of our beautifully maintained grounds and production gardens in this
60-minute farm experience. Led by Cornman
Farms Executive Chef and Owner Kieron Hales,
you and your guests will learn about the history of our renovated buildings, including our
1834 Greek Revival Farmhouse and our 1837 Red
Barn, along with our agricultural and culinary
practices. Following the tour, delight in a delicious taste of the farm prepared by our expert
culinary team, and take home one of our signature recipe cards to create the Cornman Farms
experience in your kitchen.

FarmHand Experience
$175 per person (minimum of 15 guests)
In addition to the full tour of our grounds and
production gardens, this 3-hour excursion
includes your choice of breakfast or lunch and
one group activity. Our highly trained staff will
lead your group in the team-building activity
of your choice, such as a Tasting of Fresh Farm
Produce, Olive Oil Tasting, Cheese Tasting,
Coffee Tasting, Food Tasting Tutorial or Farm
Games and Races. Guests will enjoy a farmfresh meal prepared by our expert culinary
team and leave with a seasonal produce basket
and recipe to enjoy a Cornman Farms-inspired
meal at home.

FarmHand Experience:
Cook For A Cause
$200 per person (minimum of 15 guests)
Enjoy a day on the farm with your team while
also giving back to the community! Our Cook
for a Cause program begins with an educational farm tour, followed by a cooking experience where your group will work together with
our staff to help prepare meals for families in
need in Washtenaw County. Your guests will
also enjoy a farm-fresh meal and leave with
a recipe to enjoy a Cornman Farms-inspired
meal at home. We coordinate with local charities to distribute the prepared meals to those
in need in the community.

FarmHand Immersion
$250 per person (minimum of 15 guests)
This half-day immersion experience allows
guests to dive deeper into farm life with a
customizable hands-on program. In addition
to the in-depth tour of our grounds and production gardens, guests will enjoy two meals
on-site, prepared by our expert culinary team
led by Executive Chef Kieron Hales. Our highly
trained staff will guide guests in your choice
of two FarmHand activities, including the
opportunity to host a cooking demonstration
or hands-on cooking experience with Chef
Kieron. Guests can recreate the Cornman
Farms experience at home with a seasonal produce basket and signature recipes.

Holiday Parties: Celebrate In Style! $5,500

Stand out from the crowd with a holiday party at Cornman Farms. Enjoy the warmth of our crackling fireplaces in one of our two lovingly restored buildings and take in the idyllic countryside
setting. Host a Holiday Celebration Dinner for up to 50 guests, a Holiday Bash for 100 or contact
us for a custom event proposal.

8540 Island Lake Road, Dexter 734.619.8100 cornmanfarms.com

Available at the Deli,

starting at 11am all month long!

november

Turkey Day Pre-Game Plate

- $15.99
$1.00 from every plate will be donated to
Food Gatherers!
Get ready for the most belt
busting of holidays with a
heaping plateful of sausage
and herb-stuffed turkey
breast and mashed potatoes
drenched in savory gravy.
Garnished with cranberryorange sauce and a choice
of salad from our salad case,
this dish promises to prepare
you for the feasts of gratitude that lie ahead.

decEmber

Winter is Coming
Paprikash Plate - $14.99
Hunger cowers in the face of
our rich and creamy Chicken
Paprikash. Real Hungarian
paprika, harvested, dried
and stone ground by the
Hodi family, makes this a
truly authentic old world
dish. Served atop house
made nokedli (Hungarian
dumpling noodles), with your
choice of side salad from the
case, this soul warming plate
pledges to heat you from
within as we brace for the
coming of winter.

Emilys Chocolate Gift Highlights

Grown Up Gelt for Chanukah
Enjoy the tradition of Chanukah gelt a bit more deliciously! Gold and silver dusted disks from Veruca
Chocolates in Chicago are formed to look like Judean coins
circa 40 B.C. Available in three sophisticated flavors: milk
chocolate, dark chocolate with crunchy nibs, dark chocolate
with crystals of sea salt. A great gift for every day of Chanukah.

Rabitos Royale White Chocolate

Dipped Figs
november

Mikey B's Big White House

- $14.99/each
Garlicky roast beef pairs
with provolone cheese,
and the two team up with a
whole slew of classic ingredients we crave: leaf lettuce, tomato, red onion,
regular mustard and mayo
on toasted bakehouse white
bread. Simple, fantastic
ingredients, piled high to
satisfy!

decEmbER

Mr. Whites Lavish Pizza

Sandwich - $14.50/each
Feeling fancy? Indulge in
this strata of deliciousness.
Bacon, mozzarella, tomato
sauce and oven roasted
balsamic onions on grilled
rustic Italian bread. Its a
masterpiece of ooey-gooey
proportions!

Rabitos come to us from The Fig Capital of the World a.k.a.

Almoharn - a teeny municipality southwest of Madrid. The
two-generation old, family-run company seeks out the tenderest of figs and fills them up with white chocolate strawberry truffle cream ganache before dipping them in white
chocolate.

Askinosie Chocolate Peppermint Bark

Shawn Askinosie layers dark single-origin chocolate with buttery single-origin white chocolate and tops it off with all-natural crushed peppermint from Denvers Hammonds Candies.
Shawn describes his special treat as bean to bark, due to
the single-origin chocolate and white chocolate incorporated
in the recipe. He uses his complex 72% Mababu, Tanzania
chocolate, which is a result of a special educational project,
Chocolate University. Makes a cheerful gift or an indulgent
confection to keep all for yourself.

Zingermans Candy Manufactory

Chocolate Covered Espresso Beans
november

decEmbER

Jar was $14.99, now $9.99,

Tin was $7.99, now $5.27
Unparalleled in flavor and
texture, these exquisite
sardines are sustainably
sourced from the seas of
Northern Spain. Preserved
with olive oil in a beautiful
glass jar, packed upright in
the traditional old-world
style or neatly nestled in
a tin. Their mellow, brinysweet flavor will actually
improve over the years, if
you can wait that long!

Price varies
Tender sardines, colorful
octopus, velvety squid
true delicacies of the sea!
Everything Ramn Pea produces is handled with great
care and exudes superior
quality. See for yourself why
they are considered some
of the best that Spain has to
offer.

Ortiz Sardines

Ramn Pea Conservas

drink of
the month
november

december
Mint Mocha

$4.25/cup
Rich and frothy single-origin
drinking chocolate, finished
with a sprinkle of vanilla
bean sugar.

$4.25/short, $5/tall
Brighten up your day with
a
Peppermint
Mocha!
Scharffen Berger cocoa with
espresso, a splash of Monin
mint syrup, topped with
fresh whipped cream. A seasonally delightful twist on
our traditional mocha.

El Rusticocoa

Zingerman's freshly roasted Espresso Blend #1 coffee beans

are coated with layers of rich chocolate. Left unpolished and
rustic-looking, they are nutty and aromatic with just the right
amount of sweetness. Sure to give your holiday a zing!

Enric Rovira Spanish

Drinking Chocolate
Thrill the chocolate lover on your list with this drinking chocolate. So thick you can stand a spoon in it, and so intoxicating
you might want to drink this sitting down! This rich chocolate
traveled all the way from the workshop of Barcelonas visionary chocolatier Enric Rovira. Your choice of Sweet & Smooth
Traditional made with 55% Dark Chocolate, and bittersweet
and decadent dark chocolate Amargo made with 70% Dark
Chocolate .

Antica Dolceria Bonajuto Stone

Ground Chocolate and Spicy Red
Pepper Truffles 65% Dark Chocolate
Enclosed in the most unassuming box are twenty chocolates,
each handmade in Sicily, using traditional methods adopted
from the early Aztecs. Stone-ground and coarse in texture, the
peperoncini peppers pack spicy heat, which is tempered by
crunchy, mouthwatering sugar crystals.

Venchi Chocolatier's Chocolate Balsamic

Cordial Bonbon
Often incorporating original recipes dating back over 130
years, this innovative Italian shop has been producing handmade confections in small batches for over a century. These
bonbons consist of velvety 75% dark chocolate filled to brimming with a sweet and complex syrup made from barrel aged
balsamic vinegar produced in Modena, Italy.

Grocers Daughter Orange Bark

This seasonal treat comes to us from the cheerful chocolate
shop tucked away in Empire, MI. Buttery white chocolate,
brightened with orange oil and a hint of vanilla, gives this
bark an ice-creamy flavor reminiscent of orange sherbert.

Custom Box of Chocolates

Spread holiday cheer with a custom box of handmade confections. The Next Doors truffle case is brimming with a tantalizing assortment of hand-crafted bonbons, confections and
treasures. Come peruse the selection of truffles and caramels
or let one of our staff gather together the perfect assortment
of flavors!

The above list is only a small selection of the items

on my wish list this year. Visit Zingermans Next Door
to choose from our worldly assortment of goodies. As
always, if youre still hunting for that perfect something and need a little assistance, we are enthusiastic
about showing you our favorites and helping
you find special gifts for everyone on your list.
Yours in Chocolate,
Emily C.

Start planning your 2017 eating adventure! Spaces are filling fast.
Hungary May 8th-18th, 2017
- Walk Central Market Hall, Budapests
homage to food, tasting as we go

- Create traditional dishes in a hands-on

cooking class

- Visit a distillery to taste a range of plinka

(fruit Brandy)

- Experience the scenic Tokaji wine region

- Find out why Hungary has been called
the land of 10 million pastry lovers

- Learn the richly varied cuisine, including

Jewish foods

- And so much more!

$5,800 /per person sharing a room

$6,200 /solo travelers

Spain-Catalonia May 27th-June 4th, 2017

- Once in a lifetime experiences with beekeepers, rice millers, hazelnut farmers and a
worldrenowned Priorat wine maker

-Tastings at prestigious local wineries, and

celebrating our days with Cava, Spains
beloved sparkling wine

- Cooking lessons with area chefs and meals

at restaurants serving traditional regional
specialties made from local fresh ingredients

- An afternoon of sailing and fishing on the

Mediterranean sea

$5,500 /per person

sharing a room
$5,950 /solo travelers

- Visits to must-see towns in the Catalonia

region: Barcelona, Gratallops, and more
- And lots, lots more!

foodtours@zingermans.com | 888.316.2736

ISSUE # 257

NOV-DEC 2016

13

SHARING ZINGERMANS
UNIQUE APPROACH
TO BUSINESS

4 Compelling Reasons to
Come to a ZingTrain Seminar!
ZingTrain shares Zingerman's unique and uniquely successful approach to business with
organizations all over the country through two day seminars, four hour workshops,
books, and training DVDs. 22 years ago Maggie Bayless founded ZingTrain. Heres why
Maggie thinks you might want to attend one of our seminars:

1. If youre looking for ideas.

Our seminars are all about lavish sharing.
What worked. Why it worked. What challenges
we faced in getting it to work. All the ideas we
tried that didnt work before we hit upon the
idea that did. We share all that because we
want you to adapt the ideas that inspire you
and implement them in your own organization.

2. If your perspective has

become skewed.
Its an occupational hazard of being a business leader that the constant barrage of day-today problems can skew your perspective until the problems are all you see.
In our seminars, youll hear from all kinds of businesses at every stage of growth and
youll realize that your problems are not unique. And youll hear all about a 35 year old
business - us! - that still has problems despite a number of pretty refined systems in place.
Theres validation and affirmation to be found at ZingTrain seminars. A different perspective that helps you see all thats going right and how far youve come. A clear sense of
priorities and the tools and techniques to address them. Perhaps youll even rekindle that
joy you felt when you first took this whole thing on!

3. If youre lonely.
There is a myth perpetuated in our society: If you have a good idea and youre willing to
work hard, you should pretty much be nailing the whole business thing.
But we know that being in business can be hard. We know its even lonelier if youre trying
to create a workplace thats more than just profitable, that also has purpose and a true
commitment to employees and community.
At ZingTrain seminars, youre highly likely to find yourself in a room full of people like
you, listening to people (trainers and attendees alike) like you sharing similar challenges,
hopes and fears and yes, even failures!

4. If youre looking for a little bit of fun.

Our seminars are fun. The content is meaty. The actual food is awesome, too! Really interesting and smart people attend. The dialogue is spirited and real. And we spoil you rotten.
Chair massages, anyone?

If thats not enough, heres what past seminar attendees say:

"This course blends theory, instructional design, and practical real-world experiences in
a way that I haven't seen done before. I believe the result and the benefit is that it gives
participants something they can actually use outside of the classroom -- more importantly, something they want to use."
I feel fortunate to have been given the time to reflect and leave feeling inspired and
revitalized. Wonderful trainers, materials, food and refreshments - great hospitality and
fantastic insight - thank you for sharing!
Creating a sense of safety and non-judgement in order for a group of strangers and colleagues to explore themselves and share. Mission accomplished.
Being in a room with so many like-minded, yet very different individuals, who came to
learn and open themselves to the possibilities and all that entails. What a vision!

Meet ROCKER: ZingTrains Annual Seminar Sale

$250 off any ZingTrain 2-day seminar.

Use the discount code ROCKER when you register.
Named after Rudolf Rocker, an anarchist that Ari admires, our Annual Seminar Sale
is a rockin good deal. Heres what else you should know about ROCKER:
- ROCKER expires December 31, 2016 at the stroke of midnight.
- ROCKER is all about freedom - you can buy as many seats as you
like. For anyone you like. Or dont for that matter!
- ROCKER believes in self expression. If youre not sure which seminars you want, buy an Open Seminar Seat. Choose later at your own
leisure.
- Rudolf Rocker said ... life without dreams would be unbearable.

Go to www.zingtrain.com to register.

- THE FEED -

Zingermans
Bakehouse

Stollen
In 1329, the Bishop of Naumburg held a
Christmas baking contest. Imagine a medieval fair
and youre on the right track. The trick was that the
baked goods had to be okay for the Advent, which meant
no butter and no sugar. The winner was stollen. It might
have looked pretty similar to the cake we know: an oblong,
footballish-shaped loaf. But it wouldnt have tasted anything like modern stollen. The original stollen would have been just flour, water, yeast, and oil. There
must have been something special about it, thoughthe stollen was such a hit that the Bishop
ordered that a store of grain be set aside every year for the sole purpose of making it.

The 1% of medieval Germany loved stollen. But the popesnot so much.

The German elite have a long history with stollen. It starts with Dresdeners, Prince Ernst and
his brother Duke Albrecht, who wrote to the Pope in 1450 to see if they could break the Advent
rules and include butter in their stollen. No dice. The Pope refused. They were not easily discouraged, though. For the next four decades they kept writing. Each new pope got a butter
request and each new pope turned them down. Finally, forty years of letters and five popes
later, Pope Innocent VIII gave in. He sent back a scroll called the Butterbrief, an official document that allowed the bakers in Dresdenand only in Dresdento bake with butter. Of course,
the pope took his pound of fleshhe instituted a tax on buttered stollen. After paying it, they
could bake with all the butter they wanted with a clear conscience and Gods blessing. Amen.
The tax made stollen expensivea food for the 1% only.
Thirty years after the Butterbrief was sent, Saxony went
Protestant and the butter ban was lifted. Now everyone
was free to bake with all the butter they liked, but stollen remained a food of the elite. In addition to the butter,
bakers started adding expensive ingredients like sugar,
exotic spices like cardamom, cinnamon, and clove, and
candied fruits and citrus peels. With those additions, the stollen we know today was born. Of
course, every baker has their own take on it: each one has their own secret blend of spices,
and the mix of candied fruits included may vary a bit. But in general, the recipe for stollen has
changed very little in the last 500 years.
Stollens reputation as a food for royalty was solidified in 1560, when a group of eight master bakers from Dresden got together and made a 36-pound stollen, then had a group of eight
journeymen carry it to the King of Saxony as a Christmas gift. It went over so well that they
started delivering a huge stollen to the king every year. The tradition continued until 1918, when
Emperor Wilhelm II abdicated the throneand with it, his right to the giant annual Christmas
cake. I wonder which one he missed more?
One year a 36-pound stollen wasnt enough. In 1730, August II the Strong, who was the Elector of
Saxony, as well as being the King of Poland and Grand Duke of Lithuania, threw a month-long
party for 20,000 of his closest friends to prove how strong his military was. For the occasion,
he decided to serve a stollen that was 27 feet long, 18 feet wide and a foot tall, and weighed in
at over 3,700 pounds! To make it, his court architect designed a special, oversized stollen oven.
And to serve it, he had his carpenter craft a special five-foot-long stollen knife. The knife was
kept in the royal silver chamber of Dresden castle from 1730 until World War II, when it went
missing. Id like to think that since then its been in the hands of someone who likes to throw
lots of super secret ginormous stollen parties.

Our stollen is made by the master bakers at Zingermans Bakehouse.

A big part of what makes it so great is the amount of fruit included in it: glaced lemons, oranges,
Michigan cherries, fresh lemon and orange zest, fresh lemon juice, currants, golden raisins, and
Red Flame raisins. All of that fruit soaks in Bacardi rum for at least 24 hours before
being mixed into the dough. They use so much rum to make the stollen
that they have to place their order for it well in advance to make sure
theres enoughotherwise theyll end up needing to raid all the local liquor
stores. In addition to the fruit, the recipe includes almonds, organic Mexican
vanilla beans, and a bit of Indonesian cinnamon sprinkled
on top. The whole cake is blanketed in a thick coating of
powdered sugar. And of course, theres plenty of butter.
(Thank you, Ernst and Albrecht!)
All the butter and sugar allow the cake to keep for weeks
without any added preservatives. One year, Amy Emberling,
a woman whos made thousands of stollens during her tenure as one of the owners of Zingermans
Bakehouse, sent a stollen to her mother-in-law. She
didnt think shed like it, so she avoided it for
a couple of weeks. When she finally decided
to try it, she couldnt believe how good it
was. You wont want to wait that long to find
out, trust me.

Val Neff-Rasmussen
Zingerman's Mail Order Product Selection

The Feed is a deeper look into the foods we sell at Zingermans.

Each issue focuses on one product. Find more stories online at thefeed.zingermans.com.

14

ISSUE # 257

NOV-DEC 2016

from:
A special meal calls for a memorable finish. We have a collection of cakes and tortas that are sure to impress your guests.

Elegant Desserts
Bche De Nol

Available EVERY DAY in December

Our version of the traditional French
holiday dessert: a light, vanilla chiffon cake
filled with walnut rum buttercream, rolled
up and covered in chocolate buttercream.
Its decorated with handmade edible sugar
mushrooms, holly and freshly fallen sugar
snow. Each log serves 8-12, so its plenty
for a good-sized holiday party, and it keeps
long enough that you can enjoy for a few
days after a small family gathering. Either
way, its a great
centerpiece for a
holiday table and
fun to decorate
with edible treats of
your own.

Esterhzy Torta

Our version of this famous torta is made

up of layers of toasted walnut cake filled
with a magnificent mixture of vanilla
bean pastry cream, fresh whipped cream
and more toasted walnut, decorated with
vanilla and dark chocolate poured fondant
in a distinctive design used specifically for
Esterhzy tortas.

Rig Jancsi

Pronounced ree-go yon chee, this Hungarian

torta is made of two light layers of chocolate
sponge cake filled with chocolate rum
whipped cream and iced with apricot glaze
and dark chocolate ganache.

Dobos Torta

Pronounced doh bosh, five thin layers of

vanilla sponge cake and espresso dark
chocolate butter cream, all topped with
pieces of crispy dark caramel. One of
Hungarys most popular tortas.

Krmes

Krmes (krem-esh) is a beloved

Hungarian pastry sold
in practically every
Hungarian
pastry
shop. Eating krmes in
Hungary is an event, like
how we go to ice cream shops
in the U.S. Our krmes is made of three layers
of buttery puff pastry with a filling made of
vanilla bean pastry cream mixed with soft
meringue (egg whites whipped to soft peaks
with sugar). The pastry is very golden brown
and flaky. The filling emphasizes vanilla
flavor and a creamy smooth texture. Were
making our krmes fresh daily in very small
batches.

Merry Mint
Chocolate Cake

Available EVERY DAY in December

A cake to make your
holidays
a
little
merrier! Layers of
chocolate cake, filled
with chocolate mint
butter cream, covered in
vanilla butter cream and garnished with
crushed peppermint candy. Kids, and kidsat-heart, love it.

Appreciated Gifts
Stollen

Available EVERY DAY in December

A holiday staple at the Bakehouse that seems
to get more popular each year we bake it. Stollen is a traditional German holiday bread made
with sweet butter, Bacardi rum, candied lemon
and orange peel, oranges, Michigan dried cherries, citron, currants, almonds, sultanas, real
vanilla and more.

Gingerbread
Coffee Cake

Gift Boxed Cookies

Available EVERY DAY in November & December

These handsome presents are ready to
give, great for your host and handy for
travel. Six to choose from:
apricot and currant walnut rugelach
raspberry and chocolate rugelach
citrus almond mandelbrot
chocolate & vanilla bean macaroons
Fancy Schmancy Holiday Cookies
(December ONLY)

Available EVERY DAY in November & December

Our moist and sweetly spicy gingerbread cake is
made with real butter, demerara sugar, crystallized ginger and a splash of fresh orange juice.
It's a little dark and mysterious, too, from its rich
molasses, Zingermans Coffee Company brew and
a pinch of pepper. Plate yourself a thick, warm
slice with a big dollop of fresh whipped cream.
It will make you love winter.

Cranberry Pecan Bread

Available EVERY DAY in November & December

When we sample it, theres a phenomenon of customers who grab a piece as
theyre leaving and come back a few minutes
later asking What did I just eat? Thats amazing!
This bread is a magic combination of our San
Francisco Sourdough, toasty pecans, and dried
New England cranberries.

includes pecan butter balls, pfeffernsse

spice and chocolate cherry chewies

Beigli

Available EVERY DAY in December

A Christmas staple in every house in
Hungary. Buttery yeasted dough is
lovingly hand-rolled around a rich
honey walnut filling. Hiding inside the
crackled mahogany crust youll find
its trademark swirl.
Tis the season
to share a
slice and the
tradition!

Give the Gift of

Is Dad ready to learn how to make his first perfect pie crust? Want your friends to join
you for a pizza-making party? Do you want to send Mom on a BAKE!-cation? Give em
a BAKE! gift card and let your loved ones pick the class thats right for them!
Call 734.761.7255 for more information about giving the gift of BAKE!

Full-Flavored Pies to Bring to the Party

Perky Pecan Pie

Chocolate Chess Pie

Weve been buying these exceptionally buttery, creamytextured pecans from the same folks for over a decade
now, and, having taste-tested dozens of others, we keep
coming back to these. When you add in lots of real vanilla
and dark brown, natural Muscovadothe real traditional
brown sugaryouve got one pretty darned good pecan
pie.

When we put this pie on vacation

for the summer we thought some
of our customers were going to
kill us. Happily its back. If you
havent had it yet, Chess Pie is a
Southern tradition; this version is
souped up with 99% cacao baking
chocolate from Mindo Chocolate in
Dexter. Basically, this pie is like a really rich chocolate custard baked into a pie
shell. Top it off with some whipped cream, eat, and enjoy!

Pilgrim Pumpkin Pie

Pumpkins are a native North American squash that was
widely eaten here long before Europeans arrived. Food
historians speculate that the original pumpkin pies
were actually baked in hollowed out pumpkin shells, since
wheat (for making crusts) was hard to come by in the early
years of settlement. Ours come in the more familiar, but
particularly flavorful, all-butter crusts, and are filled with
creamy pumpkin and spiced with Indonesian cinnamon,
ginger and cloves.

Cranberry-Walnut Pie
This ones become one of our most popular pies ever: fresh
cranberries from northern Wisconsin, mixed with walnuts,
sweet butter and real vanilla. The contrasting red of the
cranberries and the autumn browns of the toasted walnuts
mean that its particularly handsome on a well-dressed
holiday table, but I have to admit, it tastes just as good off
paper plates, too.

Rustic Apple Pie

A mound of fresh local apples tossed in cinnamon sugar
hand-folded inside a rustic looking all butter pie crust. The
whole thing is sprinkled with cinnamon sugar streusel. It's
a classic.

Jumbleberry Pie
Filled to the brim with a jumble of juicy berriesraspberries, blackberries, blueberries, and
cranberries. Not-too-sweet
and not-too-tart filling inside. Flaky, buttery crust on the outside. A delight to eat.

We have made some great specialty breads over the

years that developed their own small followings, so
we bring them back for a weekend here and there
just for fun. If youre looking for a little adventure,
check out this calendar.

NovembER
Pumpernickel Raisin Bread
Nov. 4 & 5
Almond Pound Cake
Nov. 10-13

dEcembER
Blueberry Buckle
Dec. 1-4
Pepper Bacon Farm Bread
Dec. 2 & 3

Pepper Bacon Farm Bread

Nov. 11 & 12
Black Olive Farm Bread
Nov. 18 & 19
Chernushka Rye Bread
Nov. 25 & 26

Call Ahead
to Order

Bakeshop3711 Plaza Dr. 761.2095

Deli422 Detroit St. 663.3354 (DELI)
Roadshow2501 Jackson Rd. 663.3663 (FOOD)

Available at Zingermans Bakehouse, Deli, Roadhouse, and Zingermans.com

ISSUE # 257

NOV-DEC 2016

15