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Wednesday, January 19th, 2011, 7-9 PM
We invite you to join us on a chilly winter evening to cup the latest additions to our selection- Golden Needle and Pu-erh Tuo Cha cakes both from Yunnan, China, and a new herbal Hibiscus Berry blend. We’ll also taste some oolong teas from Taiwan to round out the evening, with videos of production and stories from our tea buyer’s recent trip. It’ll be a fun evening full of new flavors, stories and images. $25 reg. price / Save $5 by paying 2 days in advance, Call 734-663-3400 to save a seat! |
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Archive for December, 2010
Steep! Tea tasting – New Teas!
Thursday, December 16th, 2010 by Zingerman's DeliChocolate Gelato Tasting with a real live gelato maker – Josh Miner from Zingerman’s Creamery
Thursday, December 16th, 2010 by Zingerman's Deli|
Tuesday, January 25th, 2011, 7-9 PM
There are few things in the world as delicious as Zingerman’s chocolate gelato! We wait with anticipation all year for the best month fo the year: Chocolate gelato month! Join our expert gelatier, Josh Miner and Deli Gelato Maiden Emily Hiber for a preview of this year’s selection. You’ll taste no-less-than seven different chocolate gelati, including dark chocolate, strawberry balsamic, rocky ride and chocolate heat. $25 reg. price / Save $5 by paying 2 days in advance, Call 734-663-3400 to save a seat! |
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Chad’s Home Run, All-You-Need for Anything
Wednesday, December 1st, 2010 by Zingerman's DeliWe work with these foods all week. We love them.
We even dream about them sometimes. We thought
that a good way to give you gift ideas was to share what
we’re giving this year….
- Guide to Better Bacon by Ari Weinzweig
- Agrodolce White Balsamic Vinegar
- Zingerman’s 2-good-2-be true Vermont Cheddar
- Columbus Peppered Salami
- Columbus Cajun Salami
- Hot Ginger Caramel Sauce
- Edmond Fallot Dijon Mustard
- Zingerman’s Bakehouse Just-Under-A-Pound Cake
- Bourbon-Barrel-Aged Worcestershire Sauce
- Clancy’s Fancy Hot Sauce
- Aceto Balsamico – REAL balsamic vinegar.
Heli’s Ultimate Gift Basket
Wednesday, December 1st, 2010 by Zingerman's DeliWe work with these foods all week. We love them.
We even dream about them sometimes. We thought
that a good way to give you gift ideas was to share what
we’re giving this year….
- Italian Farro
- Morelli Wheat Germ
- Parmigiano Reggiano
- Italian Dried Oregano
- Italian Wild Artichokes
- Chestnut Honey
- Mugolio
- Acetorium Black Currant Vinegar
- Butternut Squash Seed Oil
- Semi-dried Cherry Tomatoes
- Nocellera Olive Oil
- Orduna Txakholi Vinegar
- Sicilian Oranges in Syrup
- Blue Mountain Hand Carved Serving Spoon
- Freddy Guys Hazelnuts
- Zingerman’s Marash Pepper
- Mahjoub Olive Oil
- French Grey Sea Salt
- Scottish “Oaties” Biscuits
- Sicilian Pizzuta Almonds
Fouad’s Kid Friendly Basket
Wednesday, December 1st, 2010 by Zingerman's DeliWe work with these foods all week. We love them.
We even dream about them sometimes. We thought
that a good way to give you gift ideas was to share what
we’re giving this year….
- Snow’s Maple Syrup made in Mason, MI
- Koeze’s Crunchy Peanut Butter made in Grand Rapids, MI
- A jar of “Thousand Flower Honey”
- American Spoon Early Glow Strawberry Preserves
- Silver Spoon for Children: Favorite Italian Recipes
Drew’s Been Cooking In the Kitchen
Wednesday, December 1st, 2010 by Zingerman's DeliWe work with these foods all week. We love them.
We even dream about them sometimes. We thought
that a good way to give you gift ideas was to share what
we’re giving this year….
- Agrimontana Candied Chestnuts
- Scottish Shortbread Tin
- Vosges Marzipan Bar
- Zingerman’s Holiday Blend 2010
- Zingerman’s Spiced Pecans
- Parmigiano Reggiano
- Les Moulin’s Mahjoub Sundried Garlic Spread
- Edmond Fallot Moutard de Bourgogne
- Zingerman’s Wild Fennel Pollen
- Zingerman’s Marash Pepper
- Faella Casavecci Pasta
- Podere Forte Olive Oil
- Acetorium Fig Vinegar
Harmony’s Harmonious Basket
Wednesday, December 1st, 2010 by Zingerman's DeliWe work with these foods all week. We love them.
We even dream about them sometimes. We thought
that a good way to give you gift ideas was to share what
we’re giving this year….
- Acetorium Fig Vinegar
This vinegar is so good, you can drink it, really. - Parmigiano Reggiano
One pound of the best parmesan we could find from Modina, Italy. - Zingerman’s Bakehouse Almond Pound Cake
It’s so flavorful that it’s a real treat all by itself. - Zingerman’s Bakehouse Foccaccia
Made fresh daily. - Zingerman’s Guide to Great Service
by Zingerman’s co-founder, Ari Weinzweig. - Zingerman’s Stainless Steel Travel Mug
Autoseal mug, etched with Zingerman’s logo - Zingerman’s 2010 Holiday Blend Coffee
It’s extra nice this year for those who’ve been extra good. - American Spoon Sour Cherry Spoon
Try this atop the pound cake.
Kalamata olives from Divina
Wednesday, December 1st, 2010 by Zingerman's Deli
From a Single-Estate in Greece, these hand-picked organic olives are plump, sweetly briny and buttery. We also sell pitted Kalamata olives by the pound.
December 2010 – Zingerman’s Best of 2010
Wednesday, December 1st, 2010 by Zingerman's Deli |
Fort St. Antoine Comte
An all time favorite cheese at the Deli, from the folks at Marcel Petite who age these wheels long, slow and cool for a really fine, long flavor and a remarkably smooth, creamy texture for its age. These wheels are from September 2008 and show deep roasty-toasty flavors. Ask us for a taste! (Ask us about our really, really aged Comte, a special holiday treat in extremely limited supply) |
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Keen’s English Farmhouse Cheddar
The Keen family has been making traditional English Cheddar on their Moorhayes Farm for over 100 years. Actually, they’re one of only three farms still making Cheddar the old-fashioned way. And right now we’ve got some of the best Keen’s Cheddar we’ve tasted in years! It’s got those bold meaty flavors and the characteristic, juicy tanginess that’s keeps us going in for another bite! |
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Raw Milk Stilton
From our friends at the Stichelton Dairy, who hand-select every wheel we put on our counter. This is the Stilton cheese that we dream about: just enough blue veining, densely creamy, really full, rich, long flavor that beckons you for one more bite. Go ahead and buy a bigger chunk at a discount. You, your family and friends will eat it, and hey don’t worry, its already moldy! |
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Columbus Truffle Salami
One of our favorite holiday treats from Columbus, San Francisco’s premier salame producer. This is their seasonal classic, a small format dry-cured pork hunters-style sausage liberally spiked with black truffles. Very limited supplies! |
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Truffle Mousse
Creamy, all-natural, preservative-free chicken livers, seasoned with black truffles from the Perigord and porcini mushrooms soaked in sherry. An all-time favorite holiday item from our friends at Fabrique Delices, who are making some of the best and most traditional charcuterie in America. Try spreading it on our Little Ragghi crackers for an addictive snack! |
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Maussane Olive Oil
From the south of Provence, this is the most luscious, rich, decadent oil we have. Deeply olivey in flavour. So richly textured that you wonder if there is sun-kissed Provencal magic in it, this oil comes with an addiction warning. Ask its fans. Or taste it. |
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Cacchiano Olive Oil
Talk about full flavored olive oil! Fruity and grassy with a slap of pepper in the finish, it’s also incredibly smooth. Made in the Chianti Classico region of Tuscany, this is the only place in the US you’ll find this gem. |
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10yr Balsamic Vinegar
The key to great Balsamico is balance” is the guiding principal of Vecchia Dispensa’s family business in Modena, Italy. Their 10yr aged balsamic is a perfect example: complex, with rich dark flavors of oak, blackberry and dark fruit, thick and sweet. A long held staff and customer favorite. |
December 2010
Wednesday, December 1st, 2010 by Zingerman's DeliNew Year’s Eve we’re open 7am-7pm • New Year’s Day we’re open 10am-6pm
December at the Deli is a time for us to reflect on all the full-flavored foods of 2010! Join us in celebrating our best of the best this year.
Featured Foods
Tastings and Events
Staff Favorites, Holiday Gift Baskets Edition!
Margot’s Top 10 Chocolate Gifts for 2010
Top Foods of 2010 by Ari Weinzweig