Zingerman’s Bakehouse - French Cruellers
Source: Zingerman’s Bakehouse Facebook
Zingerman’s Deli - Oswald’s Mile High
Zingerman’s corned beef & yellow mustard on double-baked, hand-sliced Jewish rye bread.
Source: A2 Journal Blog
Zingerman’s Roadhouse - Georgia Grits & Bits Waffle
Source: Unvegan.com
Zingerman’s Bakehouse - Wedding Cake
Source: Zingerman’s Bakehouse Blog
(Source: zingermansbakehouse.com)
Zingerman’s Deli - Benno’s Birdie
Amish chicken breast, Ligurian pesto, oven-dried tomatoes and fresh handmade mozzarella on grilled rustic Italian bread.
Source: A2 Journal Blog
Zingerman’s Creamery - Cheshire (top), and City Goat Cheese (bottom)
Source: Zingerman’s Community of Businesses Website
(Source: zingermanscommunity.com)
Zingerman’s Food Tours
Zingerman’s Food Tours is about connecting with people and places through the food. Zingerman’s take a small group, settle in, and explore a cuisine and culture. You eat, talk with the locals, and learn directly from the artisanal food and wine producers about what they do. You’ll go behind the scenes and learn from the locals about what makes the food so special.
2013 Tours
Traverse City/ Leelanau Peninsula, MI (Zingerman’s first domestic tour!) May 17-19
A very special 3-day tour, packed full of tasting, eating, drinking, and learning about great food and beverages directly from the artisans who make them! These producers will open their workshops to us and share their passion for what they do. The local food scene up there is thriving – from farmers and cheesemakers to chefs and winemakers, everyone we talk to in that area is really excited about what’s happening and how vibrant, and delicious, their local food web has become.
Piedmont, Italy September 25-October 3
You’ll dine on regional specialties, and go behind the scenes and learn about some of the wonderful products of the region, such as risotto, chocolate and nougat, cheese, polenta, grass-fed beef, the elusive white truffle, grappa, and of course the wide variety of wines, from the big reds such as Barolo, to the sparkling whites. And you’ll put on our aprons and get a hands-on cooking class directly from a Piedmontese chef!
Tuscany October 6-14
You’ll visit traditional small producers of some of the region’s finest foods – from the massive wheels of Parmigiano-Reggiano, to the beautiful, small bottles of real balsamic vinegar, from Chianti Classico wines and artisanal olive oil to the melt-in-your-mouth prosciutto crudo. And you’ll roll up our sleeves and enjoy Tuscan cooking lessons in a 15th century villa in the rolling hills outside of Florence.
Hungary October 15-25
Zingerman’s been blown away by the amazing artisanal food of Hungary and by the warm welcome of its people, and we want to share them with you! Hungary has an incredibly rich and varied food tradition reaching back at least 1500 years, including an Eastern European Jewish influence. From the regional cheeses, wines, cured meats, and bountiful produce, to the incredible breads, pastries, and elegant multi-layered tortas, Hungary has it all.
Source: Zingerman’s Community of Businesses Website
(Source: zingermanscommunity.com)
Zingerman’s Bakehouse - Sourcream Coffecake
Source: Zingerman’s Bakehouse Website
Zingerman’s Creamery - Dutch-Belted Manchester
The Dutch Belted milk is pasteurized and heavy cream, bacterial cultures, and geotrichum mold are added and the milk is allowed to ripen for several hours. The geotrichum mold will grow on the surface of the cheese as it ages to give the surface a gentle wrinkled rind and help develop the cheese’s savory flavor. More than any cheese Zingerman’s make, the Manchester exhibits the distinct flavors and the seasonal changes of the milk, from the springtime earthi-ness of early grazing to the rich, creaminess of the winter.
The Manchester can be eaten at a variety of ages. At one week, the cheese retains a rich mousse like texture with a soft yogurt flavor. By week three, the cheese becomes denser with soft creaming around the edges and the farm flavors become more pronounced.
Source: Zingerman’s Creamery Website
Zingerman’s Deli - Pasolivo Olive Oil - from Tree to Bottle
Source: Zingerman’s Deli Website
(Source: zingermansdeli.com)
Zingerman’s Candy Manufactory - Fudge
Peanut Butter Milk Chocolate Marshmallow and Dark Chocolate Espresso Fudge
Source: Walt Churchill’s Market
(Source: waltchurchillsmarket.com)
Zingerman’s Candy Manufactory - Cotton Tails
Soft pillows of tasty, handmade Candy Manufactory marshmallow in the shape of Peter Cottontail’s best-known asset! Bunny Tails come in either raspberry or coconut flavors, and are only available for a very limited time (March 1st – 31st).
Bunny Tails are handmade in small batches at the Candy Manufactory using the best, all-natural ingredients and traditional methods. Candy Manufactory start by combining gelatin, hand-cracked egg whites, real vanilla bean, and boiling sugar in a large mixer. Then, they add either real raspberry jam or coconut jam, depending on which flavor is needed. The ingredients are added slowly and carefully to ensure a smooth mixture, and then whipped until the batch is nice and fluffy.
From there, the still-warm marshmallow goes into old-fashioned pastry-piping bags, and is piped out onto large sheet pans. Time is critical at this step, because the marshmallow becomes firmer as it cools. Staff work in pairs, with one piping out the Bunny Tails, and another generously coating the new tails with either sugar crystals for the raspberry flavor, or fresh coconut that’s been toasted on-site. Once coated, the Bunny Tails are cured on racks for 24 hours prior to allow the coatings to set and the flavors to fully blossom.
Source: Zingerman’s Community of Businesses
(Source: zingermanscommunity.com)
Zingerman’s Candy - Peanut Brittle
Source: Zingerman’s Candy Facebook
Zingerman’s Deli - #85 J.V.W’s Detroit St. BBQ
Zingerman’s BBQ Amish chicken, Nueske’s applewood-smoked bacon & coleslaw on grilled sourdough bread. Served with a side of applewood-smoked baked beans.
Source: Out to Eat NYC Blog
Zingerman’s Deli - #13 Sherman’s Sure Choice
Zingerman’s corned beef, Switzerland Swiss cheese, coleslaw & Russian dressing on Jewish rye bread
Source: Out to Eat NYC Blog
