May 31st, 2011

It was the first area to be excavated and has been off limits since February but we’re ecstatic that the paved area is back! Tables sit flatter thanks to our engineers. Staff can beeline between side doors. Chris Love helped Dave Rice fabricate the slickest pickle bucket umbrella holders ever!

This lovely new cement has beneath it utility lines, rainwater run-off retention tanks, and a “green” snow melt system that will use the hot water from our refrigeration system!

Check out more photos showing all the work it took to form and build walls and to level and smooth every surface. There’s a cute group shot of the crew!

May 17th, 2011

Tell me about what lead you to hazelnuts. What brought you to get started?
I grew up on a farm in the MidWillamette Valley and my father and uncles have probably gown every crop that exits in the area. When this hazelnut farm came up for sale, I knew that we would have help getting it going. It was risky because it had been neglected and at the time hazelnuts were certainly not “in fashion”, but I felt with my extended families help and their 80 plus years of experience we could “pull it off” AND…. we did!

Why is your company called Freddy Guys?
Actually I am Freddy’s Guy. My husband’s real name is Fred although he has been called Fritz since he was a baby. His parents have a strong connection to Hawaii and the Hawaiians have always called him Freddy. When we were going steady and then married I have always been Freddy’s Guy. When we had children, they were called Freddy’s Little Guys. I was looking for a name when I started and Freddy’s Guys I thought was nice, but I dropped all the confusing apostrophes and just call my company Freddy Guys because that is all of us in the family.

Where are you getting your hazelnuts from and how many people work with you?
My hazelnuts are from our back yard! We grow 160 acres of hazelnuts, and I harvest, and process my own hazelnuts. I do not take in others’ crops. We live on the orchard.

How long have you been selling them?
We have owned the orchard for 15 years. I have been selling farm direct for about 7 years.

What’s your favorite part of what you do?
The Farmers Market where I can talk to my customers. I hear what they like and what they dont! I get suggestions and I pay close attention. I am a very good listener and I come home and I think about what I have been told. I have made many changes based on farmer market customer recommendations.

Name a couple of things that nobody told you about that you’ve learned since opening your business.
hmmm…. being willing to throw away an idea that doesn’t work. I have gone back to the drawing board several times 🙂 I love changing and modifying machinery, especially when I get an idea of how to make my shelling line function better. Who would ever think that I could do that? I know my machinery so well that I can have my fabricator come in and I will say to him: “I am not happy with the way the kernels come down this chute. I think it would be better to split them off and separate them right here and I want a separater placed so that, using an air column, we get a finer separation. So insert me an air column because I want to test it.” That is an example of a recent “improvement” we made (and it worked!). I would never in my dreams thought that I could manufacture something like that, and I love it.

Describe your best day in business so far.
The day my very expensive roaster arrived from Italy. It was such a risk, it was so expensive, and it took three months to get here and I was out on a limb and then it was HELL getting it off the dock in Pdx. Then suddenly we were transporting it down the I-5 freeway. It was a trail of international shipping containers and they were headed to my dock. OMG! It arrived and it was all so well packed that it was perfect and I just stood there on our shipping dock and I threw open the doors of those containers and I knew that it was going to work and be OK!

What makes Freddy Guys hazelnuts different that other hazelnuts (American or otherwise) out there?
Who knows! I think it is because we handle the hazelnuts at every stage without cutting corners. We are careful growers, we harvest at the right time, we wash and dry to exactly the right percent. We are careful with storage and we only shell and roast to order. We treat every order careful, top to bottom

Other than hazelnuts, what else are you excited about in the food world?
The global opportunities that it opens up to me. I get to travel to Italy to look at new equipment. I get to go to France and Spain to look at their ideas for the use of hazelnuts. This next February we will be going to Chile because there are hazelnut farms there and the farmers want consultation and ideas on how to sell farm direct! What better choice than myself!

How can people learn more about Freddy Guys?
I try to keep my website current but it is hard because I am so busy. We have recently added the hazelnut butter and cocoa butter ( that is a more natural “Nutella”) I also have a new “veggi dip” on the site made with just a few ingredients. I am just finalizing a recipe for a hazelnut cracker, and that will be available — hopefully as a mix to prepare at home and maybe also as a final product for sale.

My children also are frequent contributors to Freddy Guys Facebook because they are the little freddy guys. But they are busy as well and so sometimes there are gaps.
I twitter @freddyguys, but sometimes I forget! I am a busy farmer, and my own processor and mostly I hope people will email me if they have an urgent question
freddyatfreddyguysdotcom  (freddyatfreddyguysdotcom)  

Quick reference:
facebook: freddy guys hazelnuts
twitter: @freddyguys

-Barb and Fritz Foulke
Freddy Guys Hazelnuts
We are family owned and operated.

May 2nd, 2011

Howdy y’all!

I’m bouncing in my seat as I write this because I get to go home to Texas to see friends and family for a few short days this weekend. Most coincidentally, my trip overlaps perfectly with Mother’s Day (this Sunday, May 8th) – a holiday that I’ve not gotten to spend with my Mom for several years. She was a little bit giddy with excitement upon that realization and I did my best to make it out as if I had planned things this way all along. What am I getting her? Admittedly, she’s not much of a sweets person but I know the way to her heart: a half-pound of Zingerman’s Housemade Pimento Cheese which I will defend against hungry TSA employees at DTW.

In the name of my own job security, I’ve decided to let my Dad and Sister (the true sweet tooths of the family) in on the fun as well and will be surprising them with
Zingerman’s Candy Manufactory Peanut Brittle (if you haven’t tried this, you’re cheating yourself) and a jar of Askinosie’s Hey Hey Hazelnut spread, respectively.

In addition to being your source for delicious treats for Mom this month, the Next Door (along with the Deli) is celebrating products Made in Michigan. Join us in the ND every Friday this month from 11am to 2pm for product demos highlighting our Michigan Sweets Producers! To sweeten the deal, we’re offering 10% off the featured vendor that day. I’m still finalizing the schedule – so keep an eye on or our page on Facebook for the latest details.

Dovetailing with our focus on Michigan producers is the Food Network’s “Kid in a Candy Store” show featuring our very own Charlie Frank and the Zingerman’s Candy Manufactory! Show host Adam Gertler characterizes Charlie’s Zzang! Bars as “sensationally decadent.” How can you say no to that? The episode will premiere Monday, May 23rd at 8:30pm EST. Pick up a couple of Zzangs! to nosh on while you watch; my personal favorite is the crunchy Ca$hew Cow.

I’ve off to pack my bags, but read on for some of my top picks for Mom (or anyone you’d like to treat!) this month.

Margot’s Top Picks for Mom

Chocolat Moderne’s
Spring Eggs

I’ve got a few of these beautiful chocolate eggs left; pretty to look at and tastier to eat! Already packaged in a clear box with ribbon, these are super easy way to wow Mom.
Green Roses: White chocolate ganache with coconut milk, shredded coconut and a drop of dark Haitian rum.
Purple Roses: Sea Salted Caramel with Halen Môn Sea Salt from the pure ocean currents of the Welsh Coast.
Blue Egg: Sublime pistachio paste blended with white chocolate and rice crisps.

Moderne Bars
Joan of Chocolat Moderne elevates dark and milk chocolate bars with the addition of buttery toffee shavings and spices; the combination of textures and flavors is hard to beat and sure to please.

Charles Chocolates’ Chocolate Covered Almond Tins
The pairing of nuts and chocolate is an oft-heard request; look no further than these triple-dipped almonds; fresh and full in flavor these treats come packaged in a metal tin that Mom can safely hide away.

Valrhona’s Grand Cru “Alpaco”
A perfect introduction to fine dark chocolate for Moms everywhere! Fruity nose with a hint of vanilla, creamy mouthfeel, green/floral flavor with the littlest touch of pepper for balance.

French Honey Nougat (Nougat de Montelimar)
Lavender honey sets apart this soft and pliable nougat with crunchy almonds & pistachios, making it the perfect not-too-sweet sweet.

A Custom Box of Truffles
The Next Door’s truffle case is stuffed to the gills with eye candy that tastes as good as it looks (if not better!) With a variety of flavors and textures, dark and milk, we’re sure to find something that will make Mom swoon.

Some of my favorites:

  • Chocolate in Chelsea’s “Provence” (thyme, rosemary, and lavender)
  • Sweet Gem Confections’ “Leapin’ Lemon” (lemon curd & milk chocolate)
  • Grocer’s Daughter’s Ginger-Pear Caramel (vegan!)
  • Chocolat Moderne’s “Parlez Pistache” (crunchy pistachio praline)
  • Flora’s Blueberry-Jalapeno Pate de Fruit
May 1st, 2011

Our gorgeous basement is now completely out of sight and buried underground. The hole was filled so Deitz Movers could roll the house back to its spot and set it onto the new foundation.

Once again, Deitz cleverly used those yellow train track beams atop their wooden slatted support system.

Who thinks parallel parking is hard? Try driving a house and parking it perfectly on top of a cement slab. Watch it lower itself—down, down, down… ahh

The white tents over by Community High School are up just for University of Michigan graduation weekend.

And the temporary bridge with the orange sides is another graduation weekend accommodation from Phoenix Contractors so sandwich runners could cross back and forth from the Deli to the Next Door. But that bridge disappeared immediately after so driveway work could begin!

May 1st, 2011

We’re five months into the project and the giant hole between the Deli and the Next Door has a basement and a foundation sitting in it. By fall, steel girders and cement block will rise up and a building’s skeleton will emerge at the top of the driveway, wrapping around the Zingerman’s patio. No one could envision the expansion at the beginning;it had no form. It was just a list of desired outcomes. How did the outcomes become a plan? Month after month over the course of several years, a team of Deli Managing Partners, key staff, architects, design consultants, engineers and contractors scrutinized this site—the size of a postage stamp—weighing strategies on how to fit a feasible building into an affordable plan. Slowly, the process yielded a design with flow and a project with the right personality. The plan is in motion, the stage is set and we can start to see what will be there.

Decisions, Decisions…
Our goal has been to balance what we need to add, e.g. a family restroom on the Deli’s first floor, more space for tables, more space for browsing among oils and vinegars, with what we want to hold onto. Via Facebook, lots of helpful, enthusiastic responses have told us what people want to see. The same wall of meat and cheeses, lots of samples, the breadbox, tall wooden shelves, happy faces, the tile floor, an old style look, the tucked away patio. Thanks for your input and everybody can relax because it will all be there.

The Key
It’s a challenge to invent something new and improved, yet keep it familiar. We’ve used a process and a team. This journey of shared planning is called the Integrated Design Process or IDP, a way of making decisions, named and endorsed by the US Green Building Council. Each day’s work seen through the peek holes is the outcome of a long, multi-faceted planning process. Every detail of construction and design was vetted by the whole Build-Out Design Team. Our IDP’s objective was creating a less crowded, functionally green, Zingy building on the Deli’s cozy, charming site.

In Sync
Paul Saginaw saw the fit between IDP and Zingerman’s as a no brainer. ?It’s producing good results because it’s how we’ve conducted ourselves in business. It’s actually a form of Bottom Line Change, the path we already follow. Luckily we’re comfortable with collaboration and trust it. It’s the recipe that all Zingerman’s businesses use when a change is needed that starts with soliciting input from anyone affected by a given change. Who needs to be informed and what’s the best way to go about making the change?

The USGBC lists these IDP advantages:

  • Time and energy invested up front avoids costly delays once construction begins.
  • Communication is in place long before the first spade breaks the ground. The design conversation creates routine feedback loops between all parties that continue beyond the project’s completion to ensure ongoing performance.
  • Every party has ownership of and accountability for the decisions. If anything goes awry (and something always does), instead of pointing fingers, we are committed to working together to fix it.
  • Whole systems thinking is the by-product of having everybody in the room while decisions are being made. It’s how golden opportunities reveal themselves because collaboration naturally seeks out synergies. It’s how a conversation with Community High School about the use of a portion of its parking lot during construction resulted in an ingenious plan for a shared recycling center. An innovative vision of school-business-community interaction was born out of our garbage!
  • Lifecycle costing gives the complete picture in contrast to most building design that only looks at up front costs, i.e. materials and labor, and includes the costs of maintenance, energy usage and replacement. With this approach, water cooled refrigeration and water cooled air conditioning systems that cost more up front actually end up 1) cheaper to run, 2) cheaper to maintain and 3) lasting longer—hurray!

Eye on the Prize
IDP utilizes vision as the unifying factor for the team. Our vision included preserving outside dining, increasing the number of restrooms, bettering our staff’s work environment, improving the services to our guests, and staying open every day during construction. The clarity and strength of the Deli’s vision of expansion has guided us through many decision-making stages. Utilizing IDP brought certain members of the team on board much earlier than in most construction projects. We had our contractor at the table from day one of design because we knew it would be a challenge to keep our doors open throughout construction. Conversations with the architect and the contractor made it possible to plan staging and accommodating our operations. If it weren’t for that early collaboration, we wouldn’t be serving corned beef sandwiches every day during construction.

Hard Choices
It’s normal to struggle with decisions during the process. We started with what we thought was best for our operations and for our guests, then dealt with all the non-negotiable factors impacting our layout and design, e.g. our site’s differing grades, little room to maneuver big equipment, historic codes, zoning regulations, building codes, setbacks, stormwater retention, etc. IDP has improved our design because of many eyes, differing voices, and multiple iterations of choices and strategies. A perfect example is the lengthy debate and dozens of renderings needed to decide where and how to span the 29-inch difference between the Deli’s old floor and the height of the Addition’s floor. Stairs? Ramp? Lift? Each option had its pros and cons. We considered the total floor space used, costs, ease of access for everyone including parents with strollers, and in the end, IDP convinced us that a wide set of steps and an adjacent lift was the best solution.

The Right Tool
IDP has allowed us to operate strategically, plan for efficiency and economy, and turn lemons into lemonade. Thanks to the Integrated Design Process, we have the warmest confidence that the outcome of this exciting project will be a familiar Zingerman’s Delicatessen, only more so.

Download PDF of the newsletter article

May 1st, 2011
Durham’s Maple Syrup Cured
Smoked Salmon

Farm-raised salmon from the Bay of Fundy, cured just for us by our favorite fish smokers that just so happen to be right down the street! They use Snow’s Sugarbush Grade B maple syrup and a hint of Vietnamese Cinnamon for a soft sweetness, subtle spiciness, smooth smokiness and rich salmon flavor.

Michigan Farm Butter

A long time staple at the Deli! We get this salted, sweet cream butter delivered weekly from in Onsted, Michigan. It’s got a higher butterfat content than commodity butter and it’s cut to order for ultimate freshness and clean, pure flavor

Zingerman’s Creamery Lincoln Log
Cheese of the Month!

One of our favorite cheeses from the Zingerman’s Creamery! A tangy, hand-ladled goat’s milk cheese carefully ripened for two weeks in the style of a classic French Bucheron cheese. It’s a very versatile cheese with a mellow, never too goat-y flavor that pairs well with both savory and sweet things, and it’s great for parties!

United Meat and Deli Beef Hot Dogs

We’ve searched long and hard for the perfect dog, and we think our friend Sy Ginsberg of United Meat and Deli makes the best one we’ve ever tasted! Plump and juicy beef hot dogs in a natural casing that give the perfect snap when you bite into ‘em.

Zingerman’s Pastrami

Seriously good pastrami made just for us by the folks at United Meat and Deli in Detroit. Our pastrami perfectly balances great beef with a little smoky sweetness, and just enough spice. We prefer our navel cut pastrami for hot sandwiches and the lean brisket for eating cold.

Yellingbo Olive Oil

From Australia, this carefully blended oil has a fresh, almost intoxicating aroma of sun-ripened tomatoes and sweet apples. Rich, creamy, wonderfully fragrant and complex, with a subtle, lingering peppery finish.

Moutere Grove Frantoio Olive Oil

Grassy and herbal with hints of tropical fruit on the nose, this delicious (and intense!) olive oil is organically grown and produced by Ed and Liz Scott on their farm in Nelson, New Zealand.

American Spoon Sour Cherry Preserves

We absolutely love these sour cherry preserves from Petoskey Michigan, made with whole Montmorency cherries and just a touch of sweetness. They’re just as delicious on the almond pound cake as they are paired with red meat or duck.

Orduna Txakoli vinegar

This white wine vinegar is made from the Northern Spain springtime favorite Txakoli (“cho-col-li”) wine. Light and lovely with a lingering taste- great for a simple salad, deglazing after a sauté, and exceptional with some Basque anchovies and a touch of Arbequina olive oil.

May 1st, 2011

Stop by the Deli this May and taste great local
Michigan made artisanal products!

Made in Michigan Sweets Demos!
Margot’s Top Picks for Mother’s Day!
Featured Foods
Staff Favorites!
We’re expanding! Keep updated here
Zingerman’s Events on Fourth

May 1st, 2011
Olive of the Month!
Messinia Estate Kalamatas

What a kalamata should taste like. Single-estate, organic, plump, sweet briney and buttery.

$9.50/1/2 lb

Bread of the Month!
Jewish Rye bread

Traditional, turn-of the century Jewish recipe for chewy, crusty rye bread. Real rye like this is hard to find these days!

In the April “Sandwich Issue” of Saveur magazine, Jane and Michael Stern—”two aficionados of traditional Jewish rye”—embark on a quest to “track down the country’s tastiest loaves.” “America’s very best rye?” they write, “No contest. We found it in Ann Arbor, Michigan…It comes from Zingerman’s Bakehouse, which makes loaves of rugged rye that are dense and springy, laced with the taste of hearth smoke.”


Special Bakes!

Cranberry Pecan bread baked on 5/6 & 5/7
Making a special appearance for Mother’s Day weekend! And what a great gift or brunch treat it would make! How do we pack so much flavor in 1¼ pounds? This is a dense loaf loaded with dried cranberries and toasty pecans. It’s a well known phenomenon in our store that customers grab a sample of this on their way out; they might get as far as their car door, but they always come back in to
buy a loaf. It’s deliciously habit forming.

Scallion Walnut Farm bread baked on 5/13 & 5/14
Our crusty, slightly sour farm bread with toasted walnuts and fresh chopped scallions.

Potato Dill bread baked on 5/20 & 5/21
Roasted potatoes, fresh dill and scallions mixed up in a round of our chewy tangy sourdough. Great on a tuna melt or toasted with cream cheese.

Loomis bread baked on 5/27 & 5/28
Tangy farm bread with chunks of Zingerman’s Creamery Cheshire cheese and roasted red peppers from Cornman Farms. It’s a ZCoB trifecta and a Zingerman’s exclusive.

Blueberry Buckle for Memorial Day Weekend, 5/28 delivery
A buckle is an American coffeecake that dates back to colonial times. Our sweet and moist version has a bounty of wild blueberries, sweet butter, a touch of orange and cinnamon, and is topped off with a remarkable butter-crumble crust.

Sandwich of the Month!
Will and Kait’s Grilled Cheese Royale!

Almost as much evaluation was put into which dress the royal bride would wear, as was put into designing this sandwich by the winners of the Hope Clinic auction, Will & Kait (related to the noble couple in homophonic names only)! This A-List compilation of blue cheese, mozzarella, provolone and bacon on grilled sesame semolina bread, is the result of their mutual fondness for the cheesy, salty, crunchy, melt-y things in life. This fairytale of flavor will charm sandwich fans near and far!

$11.99/one size

Zingerman’s Bakehouse,
Cake of the Month!

-Choose from three flavors, all made with fresh cream cheese from our neighbor, Zingerman’s Creamery. New York style with real vanilla bean and butter pastry crust. Muscovado brown sugar with local sour cream glaze and graham cracker cornmeal crust, or dark chocolate with our own black magic brownie crust.

20% off!

Zingerman’s Coffee Company,
Roaster’s Pick!
Daterra Estate Decaf, Brazilian, Rainforest Alliance certified

For May we are featuring the _first ever Daterra Estate Swiss Water ™ decaf. Our friends at Daterra asked us if we’d be interested in having some of their coffee sent to the state-of-the-art Swiss Water ™ plant and we jumped at the opportunity! This is by far the best decaf we have ever seen. It retains the
classic Brazilian light caramel sweetness and still has a rich clear and smooth body. All of the flavor without the caffeine. Stop in and try some while we have it!

$19.99/12oz bag

Zingerman’s Next Door,
Drink of the Month!
Thai Iced Tea

Black iced tea sweetened with jo snow’s aromatic spiced syrup (cinnamon, cloves, brown sugar and molasses and a hint of orange zest). Poured over ice with a splash of Calder Dairy cream.