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Wednesday, April 14, 7-9PM
In 1191, a Zen priest named Myoan Eisai brought Chinese tea seeds back to his home in southern Japan. Following that important year in tea history, Japan has become home to some of the most valued teas in the world. This tasting will highlight the diverse range of Japanese teas, brought to us by the award winning tea importer Rishi. Come taste and learn about these enticing teas along with the history and tradition behind this fascinating beverage. There will also be delicious Japanese inspired snacks to fill your belly as you sip tea! $20/in advance and $25/at the door, Call 734-663-3400 to save a seat! |
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Archive for February, 2010
Steep! Tea Tasting Series: The World of Japanese Teas
Wednesday, February 24th, 2010 by Zingerman's DeliHow to Make a Cheese Plate
Wednesday, February 24th, 2010 by Zingerman's Deli|
Wednesday, April 28th, 7-9PM
Ever wondered how to put together a great Cheese Plate? Would you want to be the envy of any dinner party? Well good, because Zach is going to show you how. He is going to show you the basics of a balanced and diversified cheese plate along with condiments that pair with the cheese like an 80 year-old couple. We’ll see you there. $20/in advance and $25/at the door, Call 734-663-3400 to save a seat! |
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Deli’s Birthday Tasting with Ari
Wednesday, February 24th, 2010 by Zingerman's Deli|
Monday, March 15th, 7-9PM
We asked Ari what will be tasted at this special Birthday event, but he’s keeping it a secret. Not to worry though, Ari has been writing, tasting and traveling all over the world in search of great food, so the foods you’ll taste are sure to inspire. He will have a few tricks up his sleeve as well so be prepared. Sign up early this tasting will sell out (it has every year). $28/in advance and $40/at the door, Call 734-663-3400 to save a seat! |
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Olive Oil
Wednesday, February 24th, 2010 by Zingerman's Deli|
Wednesday, March 24th, 7-9PM
Homer called it “Liquid Gold”, we call it super delicious. Come, spend an evening with a woman that knows and LOVES her olive oil. Jaime is going to take your taste buds on a trip through the world of Olive Oils. You’ll taste greats from France, Greece, Spain, Italy, and California. Careful, you might become obsessed about the oil from this tasting. $20/in advance and $25/at the door, Call 734-663-3400 to save a seat! |
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British Cheese
Wednesday, February 24th, 2010 by Zingerman's Deli|
Wednesday, March 10th, 7-9PM
Zingerman’s and Neal’s Yard Dairy teamed up a long time ago to bring America the best cheeses Great Britain had to offer, and since then nothing has changed. Come and join the Deli’s Cheese mongers for an evening of lore and tasty bits of cheese. We can’t guarantee that you won’t dream of hobbits and large wheels of Cheddar later that night, but you will taste the best that we have to offer from the British. $20/in advance and $25/at the door, Call 734-663-3400 to save a seat! |
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Carm Olive Oil
Tuesday, February 23rd, 2010 by Corinna
Carm originates in the same region of the Portugal that brings us Madeira. We started carrying Carm over the summer and could barely keep this organic gem on the shelves.
Carm is unique because the Portuguese seldom export their oils – it is the only Portuguese oil we carry. The estate is very old and follows the traditional practices for harvesting and milling the olives. Olives are removed from the trees and often milled that same day, ensuring minimal bruising and deterioration that could effect flavor.
The oil starts very buttery and smooth, hits its stride with a slight flush of spring green, jumps in with a high note of pepper right as you swallow, and then finishes with a lingering fullness of butter – circling you back to where you started.
Roi Olive Oil
Friday, February 12th, 2010 by Heli
This classic northern Italian olive oil is made from Taggiasca olives. Grown in the hilly terrain of Liguria, it is light and delicate with a hint of sweet olives. Perfect for pesto, a must for every cupboard!
Gurpin Olive Oil
Friday, February 12th, 2010 by Corinna
Gurpin is a very subtle oil, a quiet tower of strength from the north of Italy – easily holding its own against the bold peppery oils of the Southern part of Italy. Single varietal Taggiasca olives are picked by hand and pressed within five hours.
The floral aroma leads the way into a fullness of texture that rolls around your tongue evoking the essence of butter with a white pepper finish.
It is the nuances of this oil that make it extraordinary – nuances that could make it one of your favorites as well.
Colonna Lemon Oil and Citrus Sampler
Friday, February 5th, 2010 by Corinna
Citrus fruit oil has a brightness, a sparkle, a flavor that dances on your tongue. Unlike most infused oils, where the infusion is added to the oil after the oil is pressed, Mara Colonna presses together the organic lemons, the oranges, or the Calabrian bergamot and the olives.
Originally intended as a method of cleaning the presses (very similar to putting a lemon down your garbage disposal to clean) the byproduct was tasted and deemed amazing.
I adore the sparkle, the bite, the extra layer of flavor from the citrus oil. The orange oil is fabulous on top of grilled fish, the lemon oil brings chicken soup to a new layer of sophistication, and the bergamot oil is smooth and very floral – great drizzled right as dishes are served.
The best part is that one can try all of the oils we carry in 250 mL bottles in a convenient sampler. Enjoy the sparkle!
February Features – California Dreamin’:
Fine Artisanal Foods from California
Monday, February 1st, 2010 by Zingerman's Deli
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Andante Dairy’s Etude Cheese
One of our new favorite American cheeses comes from Andante Dairy in Santa Rosa, California. Etude is a hard goat’s milk cheese carefully aged about 6 months for a fine, not too dry texture and a balanced sweet and milky flavor. |
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Andante Dairy’s Charolais Cheese
A Zingerman’s exclusive! We’ve been working with Andante Dairy to create a soft goat cheese from raw milk that’s reminiscent of the compact and flinty Burgundian goat cheeses we love so well. Clean goat-y flavor with a long finish. |
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Andante Dairy’s Picolo Cheese
A special version of Andante Dairy’s most established cheese, made just for us! This is a soft triple cream cheese made with goat’s milk, jersey cow’s milk, and Kendall Farm’s Crème Fraiche. Absolutely delightful! |
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All Natural Fabrique Delices Pates & Mousses
The most traditionally-made and flavorful line of pates we’ve tasted in U.S., from Hayward, California, using only antibiotic & hormone free meat, without preservatives, artificial ingredients or nitrites. Excellent with cornichons and Dijon mustard on Zingerman’s Bakehouse Breads! |
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Fabrique Delices Duck Salami
A new product at the Deli! This rich, flavorful French style duck salami has an excellent well-seasoned but still balanced flavor and a pleasantly moist texture. Slice some up as a snack, or as part of an antipasto platter. |
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Rock Hill Ranch Olive Oil
A blend of Taggiasca, Casaliva and Leccino olives, organically grown and cold pressed in the beautiful Suisun Valley, CA. Thick and silky, with a clean fresh flavor and subtle sweetness- an instant favorite. |
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Allure Vinegars: Grenache, Syrah Raspberry and Cabernet Blackberry
The Alexiv family uses traditional methods to create these exquisite wine vinegars in Templeton, California. |
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Gravenstein Apple Cider Vinegar
Albert & Kim Katz used Gravenstein apples from Sonoma Valley, CA, which are experiencing a revival thanks to the Slow Food designation as a ‘heritage’ food, to create this cider vinegar with an elegant balance of tart and sweet flavors. Ideal for using with any pork dish, coleslaw, braised cabbage, waldorf salad or a simple vinaigrette. |