Featured Foods

February 2015 – Perfect Pairings

French Fling Fondue French Fling Fondue
The Perfect Pair: Comte + Mountain Cheese

The perfect amount of our classic Comte and a special mountain cheese from the Savoie grated for two with all the makings for a perfect fondue.

Kit includes: 1lb total of grated cheese with instructions, 2 oz of potato starch, 1 clove of garlic and 6 peppercorns. Just add dry white wine and stir the love.

Dutch Duo Fondue Dutch Duo Fondue
The Perfect Pair: Pril + Saenkanter

A gooda selection of two Dutch cheeses, Pril for the melt and Saenkanter for flavor all grated and ready for a warming evening for two.

Kit includes: 1lb total of grated cheese with instructions, 2 oz of potato starch, 1 clove of garlic and 6 peppercorns. Just add dry white wine and stir the love.

Swiss Sweethearts Fondue Swiss Sweethearts Fondue
The Perfect Pair: Vacherin + Hoch Ybrig

From the Alpine heart of fondue, we selected Vacherin to melt and rare Hoch Ybrig to bring the FUN in fondue for two.

Kit includes: 1lb total of grated cheese with instructions, 2 oz of potato starch, 1 clove of garlic and 6 peppercorns. Just add dry white wine and stir the love.

Bresaola Bresaola
The Perfect Pair: Bresaola + Fondue

Traditionally made in the Lombardy region of Italy, this is a rare treat. A top round of beef is meticulously trimmed, salted and spiced then air-dried for months, condensing its meaty goodness into a hunk of crimson-hued glory. Get some sliced paper thin for your next fondue!

Kern's Kielbasa Kern’s Kielbasa
The Perfect Pair: Kern’s Kielbasa + Brinery Sauerkraut

A little smoky, a little spicy, and a whole lot of delicious. These savory sausages hail from our friends in Frankenmuth where the way of the wurst is nothing new. We recommend braising it in Brinery sauerkraut, they’re sure to warm up your winter.

Brinery Brussels Brinery Brussels
The Perfect Pair: Brinery Brussels + Fondue

A brand new product from our fermenting friends at The Brinery. Special edition fermented brussel sprouts that make up the perfect pair with fondue.

Hillstone Olio Nuovo Olive Oil Hillstone Olio Nuovo Olive Oil

Every year olive oil enthusiasts can’t wait for the delivery of the olio nuovo. Being the first day of
pressing, typically the flavors are bolder, and notes are a little louder. It’s like playing music really loud with the windows down while driving down the highway. This year’s harvest from Hillstone lived up to the hype. A wonderful nose of raw salad greens, with a little pepper that turns into a nice warm cayenne pepper finish.

Congedi Coratina Olive Oil Congedi Coratina Olive Oil

A new oil to our shelves, hailing from the heel of Italy. Oleificio Congedi has been pressing olives from their hundred old trees in their marble mill since 1917. The flavor is complex and assertive. Flavors of walnut skins, arugula and a creeping peppery finish. Great to finish some steamed potatoes, or a nice bowl of pasta.

Balsamic Blowout Balsamic Blowout

These prices are not forever, but the vinegar is as fantastic as ever. Stock up, give a friend of gift, whatever you do don’t miss out on these amazing deals.

Vecchia Dispensa’s 6 Year Aged Balsamic
was $18.99, now $14.99

Best buy balsamic.
This is the best entry point to the world of better-than-basic-balsamic we’ve found. Without a doubt, it’s head and shoulders above the caramel colored, sugar sweetened factory-made stuff that’s on the shelves in supermarkets.

Made just for us by the same folks that make the 8 and 10 year balsamic. You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density. Ideal for everyday salad eating and any dish that could benefit from a splash of bright sweetness.

Vecchia Dispensa’s 8 Year Aged Balsamic
was $24.99, now $19.99

A great everyday vinegar.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize that “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses, overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

Their 8 year aged balsamic is many of our customers’ favorite everyday vinegar. (You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.) It’s affordable and strikes an elegant balance—lush with a patient fruitiness and just a touch of the barrel’s aging beginning to show. A great buy.

Vecchia Dispensa’s 10 Year Aged Balsamic
was $34.99, now $24.99

Our most popular balsamic.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

A staff and customer favorite, their 10 year aged balsamic is the most intensely flavored balsamic of its age I’ve ever tried. (You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.) Its complexity, with rich flavors of oak, blackberry and dark fruit, is partly due to aging in very small batches. That allows more evaporation and contact with the barrel—both of which contribute to more intense flavors. Although aged for only 25 percent longer than the 8 year balsamic, the intensity of flavor is almost double.
Highly recommended.

Vecchia Dispensa’s Sweet 16 Year Aged Balsamic
was $44.99, now $29.99

Zingerman’s exclusive balsamic.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize that “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses, overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

This one is made just for us. Blended to capture the woody, earthy intensity of our 10 year aged balsamic and rounded out with a dose of lush sweetness, the kind you’ll find in older bottles. This one is 16 years old, ready for the debutante ball. (You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.) Don’t miss it.

Vecchia Dispensa’s 20 Year Aged Balsamic
was $59.99, now $49.99

A wonderfully sweet, rich elixir that makes a fantastic gift. From the same great beginnings as the tradizionales, but aged solely in oak barrels.

Vecchia Dispensa’s 30 Year Anniversary Balsamic
was $49.99, now $29.99

Loads of flavor.
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize that “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

Roberta and Marino have bottled only a very small amount of this special non-tradizionale vinegar. Dense and intense, it coats the interior of the bottle like molasses. The long-lasting taste will leave you deep in reflection; a thimbleful adds complex, sweet depth to sauces or dressings. With much of the flavor of balsamics that cost twice as much, it’s a great deal for a great vinegar. You won’t see the age of the vinegar on the bottle because of some funny Italian laws, just the vinegar’s density.
Buy a bottle and save it for special occasions. It will last nearly forever.

Modena White Label Balsamic
was $124.99, now $99.99

Tested, tasted, and approved by the most discerning food consortium in Italy.
These are the vinegars about which legends have been woven. Savoring one is an experience to brag about. Buy one for a grand occasion. A golden anniversary. A wedding. A newborn. An election. Made from the must—freshly pressed juice—of Trebbiano grapes. The must is cooked down in open copper kettles to half its original volume, then put into wood to age for a dozen years.

But that’s just the beginning. It’s taken out and tested by a panel of judges. The qualifiers in Modena are graded gold and white (different than in neighboring Reggio Emilia, where they’re graded gold, silver, red). Then they return to the wood for another five, ten, twenty, or a hundred years or more. During the aging process, the vinegar is shifted from one type of wood to the next. Cherry, chestnut, oak and mulberry all leave their imprint on the flavor of the vinegar.

The result is an almost unbelievable concentration of sweet-sour flavor in a dense, intense, brown-black vinegar that hints of berries, grapes, vanilla. There is nothing like it in the world. Only a tiny amount is released each year, in elegant glass flasks. Let loose a few drops on ripe strawberries fresh from the market. An amazing treat you’ll always remember.All traditional balsamics from Modena are bottled in Ferrari designer Giorgio Guigiaro’s streamlined, sexy bottle, then gift boxed. They may all look the same, but the vinegar is not. We buy ours from Erika Barbieri, one of the only women balsamic makers. I think her vinegars are consistently fantastic—and the juniper aged version is unique.

Aged Balsamic Sampler
was $29.99, now $19.99

Don’t break the bank.
Tasting a well-aged balsamic can be an amazing experience. But unless your bank account is ample, it can be a costly hobby. Here’s a way around it. This set comes with precious, small bottles of La Vecchia Dispensa’s aged balsamics, about an ounce total (the strawberry is illustrated next to the bottles for scale).

Like vials of perfume, just way tastier. Include a loaf of Paesano Bread or a bottle of Zingerman’s Olive Oil to complete the package.

There have been some changes in the Italian laws in labeling balsamic vinegars. Where producers used to use ages to denote the flavor and quality of a vinegar, today they must use density to accomplish the same task. Now, each little vial notes its density. The lower the density, the younger the vinegar.

Organic Balsamic Vinegar
was $24.99, now $19.99

From Vecchia Dispensa, our favorite balsamic vinegar makers. A younger balsamic made from organic grapes. As elegant as the bottle it comes in. Perfect for everyday use.

Aged Organic Balsamic Vinegar
was $39.99, now $34.99

From Vecchia Dispensa, our favorite balsamic vinegar makers. An aged balsamic made from organic grapes. As elegant as the bottle it comes in. Perfect for everyday use.

June Taylor Conserves June Taylor Conserves

The best fruits of the season – preserved for you. We don’t know anyone who can take the best fruits of the season and transform them into jams and conserves better than June Taylor. How does she do it? Well, she starts with the best organic and local fruit she can find and then makes them into jams and conserves with much love and patience in very, very small batches.

February 2015 Specials

Portuguese Sardines Tinned Fish of the Month:
Portuguese Sardines

Portuguese sardines are the most sought-after in the world. These are true pilchards with a deep flavor softened by olive oil. Melt-in-your-mouth tender, they’re delicious as-is; in a dish of pasta; or on a slice of crusty bread, topped with good olive oil, a squeeze of lemon, a twist of black pepper and a pinch of sea salt. Oh… We’re also pretty excited about our new box design!

$5.25 was 7.99 each

Sourdough Round Zingerman’s Bakehouse Bread of the Month:
Sourdough Round

Good enough to ship back to California. Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue.

$4.50/loaf

Special Bakes:

  • Margaret’s Sweet Wheat 2/6 & 2/7
  • Cherry Pecan Danish 2/6, 2/7, 2/8
  • Chocolate Cherry Bread 2/13 & 2/14
  • Chocolate Dipped Palmiers 2/13
  • Peppered Bacon Farm 2/13 & 2/14
  • Scallion Walnut 2/20 & 2/21
  • S’more Tarts 2/20, 2/21, 2/22
  • New Deli Crumb Cake 2/26-3/1
  • Potato Dill 2/27 & 2/28
Bridgewater Cheese Zingerman’s Creamery Cheese of the Month:
Bridgewater Cheese

The Bridgewater is one of the Creamery’s most flavorful cheeses. Made from fresh cow’s milk, this super-rich double-cream, soft-ripened orb is spiked with cracked and whole black Tellicherry peppercorns for a full-flavored peppery zing that perfectly complements the slight citrus and gentle mushroom. It sports a fluffy white penicillium mold rind, and its round shape and black Tellicherry peppercorn garnish makes it look like a snowball.

Serving Suggestions:
When young, the cheese is best with unflavored crackers or oatcakes, which allow it’s piquant flavor to come through. It also makes an excellent addition to sauces. As it ages, it develops a flinty texture and the pepper becomes more pronounced. At this age, it is great sprinkled over salads or pasta, soups and sauces, and of course, all by itself!

$9.99/each ($11.99/each regular price)

Mexico - Chiapas Zingerman’s Coffee Co Roaster’s Pick:
Mexico – Chiapas

We’ve always loved Mexican coffees from the state of Chiapas. They are the whole package: well-balanced, rich, and naturally sweet. This lot has some cocoa and honey notes that we find to be delicious. We featured this coffee in our Holiday Blend for 2014 and didn’t want to say bye to it quite yet. So here it is as a single-origin.

Region & Geography: Soconusco Region, Chiapas Highlands around Motozintla, Mexico
Cultivars: Bourbon, Caturra, Typica, and Catuai
Altitude: 1100 – 1600 m
Preparation & Drying: Washed, sun dried
Cupping Characteristics: Rich sweetness, notes of caramel, milk chocolate, toffee.  Crisp finish.
Roast Profile: Medium

$17.99/12oz bag

Chocolat Moderne Kama Sutra Zingerman’s Next Door, Drink of the Month: Chocolat Moderne Kama Sutra

Thick & velvety drinking chocolate inspired by the warming spices of India.  Featuring dark Valrhona chocolate, cardamom and clove blended perfectly with coconut oil.

$3.75/cup

Cake of the Month Zingerman’s Bakehouse Cake of the Month: NEW! Chestnut Rigo Jancsi

Our take on a traditional Hungarian coffeehouse torte named after a famous Hungarian violinist who seduced and married Michigan native Clara Ward, Princesse de Caraman-Chimay. It’s two light layers of chocolate sponge cake filled with chestnut rum whipped cream and iced with apricot glaze and dark chocolate ganache.

20% off slices and whole cakes

Emily Valentine’s Day Picks Emily Valentine’s Day Picks!

Chocolat Moderne, Kama Sutra Drinking Chocolate
Thick & velvety drinking chocolate inspired by the warming spices of India.  Featuring dark Valrhona chocolate, cardamom and clove blended perfectly with coconut oil.

Zingerman’s Candy Manufactory, Peanut Butter Crush
Charlie, our master candy maker, originally made this special bite-sized treat just for his sweetheart, Katie. Tiny bits of crunchy, buttery caramelized sugar mixed with rich peanut butter and doused in dark chocolate.  Simply swoon worthy.

Fran’s Salted Caramels
Copper kettle cooked caramels, dipped in either dark and topped with grey salt or milk chocolate and smoked salt.

Tickets to the Rum & Chocolate Cocktail Hour
The perfect complement to a dinner with your sweetheart.

Cuba Venchi, Fruttati, Cherry in Black
A wonderfully elegant treat. Deep dark chocolate with an oozing layer of thick rich cherry syrup, reminiscent of cherry cordial.

Custom Box of Chocolates!
Make your valentine swoon with a loving assortment of chocolates. Our truffle case is a treasure trove of confections. Visit us in the Next Door Chocolate Corner to craft your dream box!

Chocolate Covered Marshmallows*
Zingerman’s Candy Manufactory Vanilla Marshmallows hand-dipped right here at the Deli in Michel Cluizel chocolate and coated in Zingerman’s Bakehouse Graham Crackers.

Chocolate Dipped Strawberries*
Plump ripe strawberries dipped in Michel Cluizel chocolate from France, adorned with either white chocolate, toasted coconut or slivered almonds.

*Pre-order of chocolate dipped strawberries & marshmallows in the Next Door or call 663-3354. These special seasonal treats are only available in our truffle case this time of year. Available for pick-up 2/13-2/15.

Chocolate Gelato Month Chocolate Gelato Month
Our gelato case is brimming with amazing chocolate gelato from the Creamery this February. You could enjoy a different flavor for every day of the week.

John, Do Ya?
A rich blend of dark chocolate and hazelnut – this is an Italian Classic

Turtle
Our version of the classic melds Scharffen Berger cocoa with dulce de leche from Argentina and great Georgia pecans butter-roasted by us.

Rocky Ride
Another standard made better with better ingredients. Our version is made with Scharffen Berger cocoa, vanilla and chocolate marshmallows from Zingerman’s Candy Manufactory, and our own butter-roasted Virginia peanuts.

Chocolate Balsamic Strawberry
Michigan strawberries macerated in a balsamic reduction and folded throughout our award-winning dark chocolate gelato.

Chocolate Heat
Inspired by the fantastic chocolate of Mexico, Heat is our dark chocolate gelato with ancho chiles, cinnamon, pepper, and just enough cayenne pepper to make it interesting.

Cherry Chocolate Chip Sorbet
Josh’s famous handmade chocolate chips folded in a sorbet made from sweet and tart cherries from Traverse City.

Stone Ground & Smoked
Made with smoked almonds and chunks of smoked chocolate made by our friends at Peppalo Chocolate in Tecumseh, MI.