Really flavorful country ham aged 12 months for us by the Edwards folks in Surry, Virginia. From peanut fed Berkshire hogs, we’ll slice it to order just how you like it, thin for tapas, of thicker for ham steaks.

Cabot Clothbound Cheddar Fantastic American Cheddar cheese matured in cloth, in the traditional English farmhouse style. Aged 12 months in the Cellars at Jasper Hill in Greensboro, VT. With sweet, caramelly flavors and some nice crystallization, this cheese might give the English a run for their money!

Pleasant Ridge Reserve Cheese One of our all-time favorite American cheeses. We select only the most exceptional batches of this alpine style raw cow’s milk cheese from Wisconsin to sell year round, and we especially like them at the age they are now: 15 months!

Bayley Hazen Blue One of our best American Blue cheeses, made from raw cow’s milk at Jasper Hill in Vermont, in the style of English Stilton, dense and fudgy texture and a great, balanced blue cheese flavor!

La Quercia Acorn Edition Prosciutto Americano Spectacular dry cured ham from one of our favorite American producers, made using happy, acorn-fed, heirloom hogs. Sliced to order by our skilled slicers. We’re only one of two retailers in this country selling this superb ham!

Hillstone Arbequina Olive Oil A small batch artisan olive oil with a flavor full of personality. It’s pungent in a good way, with notes of artichoke, apple and green herbs. Grown and harvested on a small family farm in Yolo County, CA- see for yourself why it was awarded ‘Best in Show’ at the LA County olive oil competition.

Jaeger Family Olive Oil The Jaegers are one of the founding families of small batch Californian olive oils. The 2009 harvest is arguably one of the best in years, with a thick, rich mouth-feel and flavors of spicy wild greens. It’ll leave you craving for more….

Katz Rockhill Ranch Olive Oil With bold aromas of fresh cut grass and artichoke, Katz’s Rockhill Ranch olive oil is a harmony of pleasant green, herbaceous flavors and almonds with a lingering sweet finish. It ends with a pleasant peppery punch that announces its freshness. We think you’ll agree.

Katz Late Harvest Zinfandel Vinegar ‘AgroDolce’ in Italian translates to ‘sweet and sour,’ which is exactly what the Katz family was aiming for with this garnet colored wine vinegar. Plum and fresh berry overtones give way to a pleasant, crisp finish that will be endlessly versatile in your kitchen. They suggest the following uses: • on all things tomato- caponata, ratatouille, etc • as a marinade for lamb with rosemary and garlic • reduce it in a pan and spoon it over fresh figs wrapped in Proscuitto

Katz Gravenstein Apple Cider Vinegar Gravenstein apples were only recently saved from the brink of extinction, and we’re glad for it. They make a mouth-wateringly delicious vinegar that has become a popular favorite in many peoples kitchens- and no doubt, you’ll love it too.

One of our favorite new olives from Tunisia. The folks at Les Moulins Mahjoub pick these olives half-ripe, and crack them for quicker curing resulting in a crunchy texture and a fresh olive-y bitterness we love!
$12.99/lb

Creamery Cheese of the Month! Fresh Goat Cheese This dense, log-shaped cheese is about four inches in diameter and is covered with a thin, white mold. It has a very rich texture with hints of citrus, a mild goat flavor and a touch of mushroom finish. $24.99/lb

Bread of the Month! Better than San Francisco Sourdough bread Classic American bread with a beautifully blistered crust, pleasant sour tang and chewy texture. $4.50/ea (regular $6.25/ea) Special Bakes! Cranberry Pecan bread -every weekend in July It’s like Christmas in July! Bread fans everywhere wait all year long for this bread! When we sample it, there’s a phenomenon of customers who grab a piece as they’re leaving and come back a few minutes later asking “what did i just eat? that’s amazing!”. This bread is a magic combination of our San Francisco Sourdough, toasty pecans, and dried New England cranberries. Get your fill and stock the freezer, this bread won’t be back until November!

Sandwich of the Month! The Leonidas 5000 This custom BLT is the favorite sandwich of Deli veteran Leonidas (Leo) Vasquez, who holds the honor of being the best bread slicer we’ve ever had on the Sandwich Line. In fact, Leo loves slicing bread so much that we’ve nicknamed him “The Leonidas 5000” – our bread-slicing machine. Strips of crispy bacon, thick slices of American cheese, crunchy cucumber, lettuce and tomato piled on buttered and toasted Rustic Italian bread. $11.99/ea

Cake of the Month! Buttermilk cake Buttery yellow cake filled with raspberry butter cream and covered in smooth vanilla swiss butter cream. Please enjoy our cakes at room temperature, your patience will be rewarded! 20% off!

Zingerman’s Coffee Company, Roaster’s Pick! Mysore Nuggets (Ossoor Estates) We’ve been a big fan of Indian coffees since we started roasting. This coffee is from the Ossoor Estates in Manjarabad and is a new find for us. This crop is the best Indian coffee we’ve had in 5 years. It has a wonderfully rich body; hints of sweet and warming spices (think cardamom); and a long clean finish. It is grown between 3,000 and 3,250 feet elevation on a 120 year old farm. The term “nugget” is believed to come from the gold mining that once took place in this region. $16.99/bag

]]> http://www.zingermansdeli.com/2010/07/july-specials/feed/ 2 http://www.zingermansdeli.com/2010/06/june-features-know-where-your-food-comes-from/ http://www.zingermansdeli.com/2010/06/june-features-know-where-your-food-comes-from/#comments Tue, 01 Jun 2010 11:00:35 +0000 admin http://www.zingermansdeli.com/?p=1680 Farmhouse Parmigiano-Reggiano Cheese

Our most popular cheese comes from an organic farmhouse producer perched high in the hills of Modena, aged for two and a half years for a full, complex flavor. Buy a pound at a great price, it’ll keep for weeks!

Farmhouse Manchego Cheese Our favorite producer of this classic Spanish cheese is in Acabete, Spain where they collect fresh Manchega sheep milk from their own herd and use state-of-the-art equipment to make a well-aged, full-flavored, and traditional cheese.

Roelli’s Cheese Curds Super fresh and squeaky Cheese Curds made by our friends in Shullsburg, Wisconsin. Great for melting into mashed potatoes, or onto tortilla chips, deep-frying, or just popping in your mouth! Wildly addictive and mellow flavor.

Nueske’s Cherrywood Smoked Bacon Since 1933, R.C.Nueske has produced some of the finest meats from Wisconsin. They are an institution at the Deli. Their bacon is a staple for many pantries, and we are proud to introduce their latest variety. It is an uncured bacon smoked with pure, robust Wild Wisconsin Cherrywood (no nitrites or nitrates added). View photos from Nueske’s

Farmhouse Marieke’s Gouda Our favorite American Gouda, made using fresh raw cow’s milk and traditional methods by Marieke Penterman in Thorp, Wisconsin. Ours is aged one year making for a full flavored cheese that balances creaminess with plenty of “flavor crystals” View photos from Marieke’s Gouda

Pasolivo Olive Oil Freshly redesigned in a tin, Joeli Yaguda’s family ranch in Paso Robles CA produces this powerfully bold Tuscan-style olive oil, with a robust fruitness that begs for a thick slice of paesano bread. View photos of Grace’s visit to Pasolivo

ROI olive oil Franco and Rosella Boeri are 4th generation olive oil producers located in the town of Badalucco in the Liguria region of Italy. Mellow yet rich, their olive oil is buttery with a hint of soft pepper and wet grass. It’s perfect for pesto-making, drizzling on fish, and in vinaigrettes.

Allure Estate Cabernet Blackberry Vinegar Q: What happens when you start with a cabernet wine vinegar and blend it with rich juice of crushed blackberries? We’ll give you a hint- it’s delicious! From the Alexiev family farm on the California Central Coast, this vinegar has a brilliant depth of flavor begging to be drizzled on your summer salads.

Les Moulins Mahjoub Harissa & Couscous The Mahjoub family has been growing delicious Tunisian foods for three generations. Their fiery, full flavored harissa and handrolled Couscous are exceptionally delicious- the best of what North Africa has to offer.

$18.99/lb

Creamery Cheese of the Month! Lincoln Log This dense, log-shaped cheese is about four inches in diameter and is covered with a thin, white mold. It has a very rich texture with hints of citrus, a mild goat flavor and a touch of mushroom finish. $24.99/lb

Bread of the Month! Rustic Italian Round bread One of our best selling breads because of its versatility. It has a beautiful white crumb and a golden brown crust. $4.50/ea (regular $6.25/ea) Special Bakes! Chernushka Rye bread 6/4 & 6/5 Chewy traditional Jewish rye with peppery chernushka seeds. This one definitely has a following. Roasted Garlic Italian 6/11 & 6/12 Our oh-so popular, golden crusted Rustic Italian bread with a savory addition- fresh whole cloves of garlic, roasted and mashed. Makes instant garlic bread with a little spread of butter. Peppered Bacon Farm bread 6/18 & 6/19 Everything is better with bacon right? We think so. Check out apple wood smoked bacon and black pepper in a crusty loaf of our signature farm bread. Our most popular special bake! Traditional Ciabatta 6/25 & 6/26 This is the real thing, not a fast food fad. This is a true loaf of traditional Italian Ciabatta, with chewy open crumb and a thin, crisp, floured crust. Ciabatta means slipper in Italian, so the name refers to its long oval shape.

Sandwich of the Month! Green ‘ASP’ and Ham – Available until 11 AM Named in honor of Dr. Seuss, and because our Zingerman’s written code for asparagus is “ASP,” this breakfast plate is a layering of warm Arkansas Peppered ham, fresh-from-the-field asparagus and topped with two fresh-cracked, over-easy eggs. Served with two slices of buttered Bakehouse White toast. $9.99/ea Sandwich of the Month! Aspara-shazham Hand-picked, lightly grilled asparagus, Arkansas peppered ham, and incredibly fresh smoked mozzarella from Zingerman’s Creamery grilled on Zingerman’s Bakehouse Sourdough bread. $11.50/ea

Cake of the Month! Cupcakes! Cupcakes say party, whether it’s for one or a crowd. This month we’re celebrating them at 20% off all five of our great flavors! 20% off!

Zingerman’s Coffee Company, Roaster’s Pick! Guatemala A’achimbal We found just about everything we look for in a coffee in this one. A characteristically balanced Guatemalan, this one has nice floral fragrance, a sweet, clean cocoa flavor and very pleasant citrus brightness that gives it a rich but clean mouth-feel. $18.99/16 oz. bag

]]> http://www.zingermansdeli.com/2010/06/june-specials/feed/ 0 http://www.zingermansdeli.com/2010/05/may-features-made-in-michigan/ http://www.zingermansdeli.com/2010/05/may-features-made-in-michigan/#comments Sat, 01 May 2010 11:01:25 +0000 admin http://www.zingermansdeli.com/?p=1240 Durham’s Maple Syrup Cured Smoked Salmon

Farm-raised salmon from the Bay of Fundy, cured using Snow’s Sugarbush Grade B maple syrup and a hint of Vietnamese Cinnamon, right here in Ann Arbor! It’s softly sweet and subtly spicy with a 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 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.

Detroit St. Brick One of our favorite cheeses from the Zingerman’s Creamery! A tangy, hand-ladled goat’s milk cheese liberally spiked with green peppercorns. It’s a very versatile cheese with a spicy kick, pairs well with savory and sweet flavors, and great for parties!

Sy’s All-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! All beef, skin-on, plump and juicy dogs.

Zingerman’s Pastrami Seriously good pastrami, that perfectly balances great beef with a little smoky sweetness, and just enough spice. We prefer our regular or navel cut for hot sandwiches and the lean cut for eating cold. Our very own recipe, created with our long-time friend Sy Ginsberg, from UMD.

Moutere Grove olive oil Well rounded and complex, this New Zealand oil draws inspiration from Tuscany. Peppery and herbaceous, with hints of artichokes and cut grass- great for seasoning foods, or straight-up dipping.

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.

Casados & Frantoio olive oils Your purchase of chilean olive oil will help rebuild homes in Chile Casados is a marriage of opposites. An exclusive blend made just for us (and you!). Frantoio, with its almondy aroma and peppery finish, is lively and engaging. Olave and Zingerman’s will each donate $1.00 for every liter of frantoio or casados olive oil sold to the non-profit un techo para chile (a roof for chile) to help rebuild homes. untechoparachile.com

Orduna Txakoli vinegar Exclusive! A rare, Basque vinegar made from Hondarribi Zuri and Beltza grapes. With a little natural conversion and a lot of effort to get it here, we’ve fallen in love with it’s mouthwatering, savory flavor.

Mixed Spanish olives with house-made heat: marash pepper, garlic, jalapenos and scallions.

$14.99/lb

Creamery Cheese of the Month! Detroit St. Brick 2006 and 2007 AMERICAN CHEESE SOCIETY WINNER. A dense, lemony goat brick covered with a snow-white mold rind and liberally studded with freshly cracked green peppercorns. As it ages, the pepper becomes more assertive and the cheese develops more goat flavor. $25.99/lb – $3 off if you buy a 1/2 pound or more

Bread of the Month! Jewish Rye bread The traditional bread of the Puglia region of Italy. Pass it around the table for ripping and dipping in great olive oil, soup or pasta sauce. $4.50/ea (regular $6.25/ea) Special Bakes! Loomis bread baked on 5/7 & 5/8 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. Late afternoon bake. Rosemary baguettes baked on 5/14 & 5/15 Crusty French baguettes with fresh chopped rosemary. A perfect pairing with olive oil or fresh goat cheese. Early morning and late morning bake. Pumpernickel Raisin bread baked on 5/21 & 5/22 Chewy, traditional pumpernickel bread with juicy red flame raisins and a sprinkle of sesame seeds. Great toasted with a schmear of Zingerman’s Creamery award winning cream cheese. Late morning bake. Black Olive Farm bread baked on 5/28 & 5/29 A crusty round of our signature farm bread studded with marinated black Kalamata olives from Greece. Late afternoon bake. Blueberry Buckle for Memorial Day Weekend, 5/29 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! “The Ol’ Bap” This sandwich was created for Zingerman’s Deli by a group of students (Olof, Lynus, Brianna, Alexis and Pierce) from the Mack Open School. Their recipe starts with provolone, Genoa salami and Zingerman’s pastrami piled high on a sliced baguette. Then, after adding a little lettuce and a couple slices of our dill pickles, they ask us to ‘squirt some honey mustard in there.’ Steps #9 and #10 call for us to “Eat” and “Enjoy!” We think you will! $9.99/ea

Cake of the Month! Lemon Sponge Cake A modern twist on a Passover Tradition — Sponge Cake! We’ve dressed up this normally tasty but plain dessert and it’s so good we’re making it beyond Passover. Try our light and lemony sponge cake with lemon curd between the layers and a caramelized meringue exterior. A pretty, flavorful and light dessert. Plus it’s wheat free! 20% off!

Zingerman’s Coffee Company, Roaster’s Pick! Papua New Guinea Kimel Peaberry Papua New Guinea (PNG) is a staple in our coffee lineup. We were recently offered a small lot of peaberry PNG. Normally, two seeds develop inside each coffee fruit. In a small percent of the berries only 1 seed is formed and wraps around the fruit and is called a peaberry. Because of this small size, it must be roasted a little more gently. $17.99/lb

]]> http://www.zingermansdeli.com/2010/05/may-specials/feed/ 0 http://www.zingermansdeli.com/2010/04/april-features-zingermans-welcomes-spring/ http://www.zingermansdeli.com/2010/04/april-features-zingermans-welcomes-spring/#comments Thu, 01 Apr 2010 11:01:22 +0000 admin http://www.zingermansdeli.com/?p=1107 Winnemere Cheese

One of the most flavorful American farmstead softies we’ve ever tasted! A washed-rind alpine cheese style made from raw cow’s milk bound with a band of spruce bark which holds together a pudding soft cheese that packs a big, woodsy flavor!

La Tur Cheese An instant classic! This mixed-milk robiola cheese from the Piedmont hits all of the spots for a soft cheese lover, it’s got a full complex flavor that’s never too strong, and a light whipped texture that’s perfect for slathering on bread.

Fresh Ricotta An terrific local product that sometimes even we take for granted! Incredible versatile and fresh as can be, for your favorite Italian recipe or simply dressed with fruit and honey for an instant, healthy breakfast or dessert!

Spallacia, La Quercia’s Acorn Edition II They’ve arrived at last! Acorn-fed Berkshire pork shoulder dry cured to perfection for 14 months by our friends at La Quercia. It’s delicious any way you serve it and it’s sliced to order!

Pancetta, La Quercia’s Acorn Edition III Very limited supplies! Acorn-fed Berkshire pork bellies seasoned and dry cured for four months by our friends at La Quercia. So fine, we just like to eat it sliced really thin on hot toasted Zingerman’s Bakehouse Farm Bread!

April Spring Oil Change This is your chance to stock up on olive oil, on your favorites, and some new flavors that’ll no doubt expand the horizon of your taste buds. The majority of our olive oils will be available for 10% off for one, 20% off for two, or 30% off for three or more. Look for the Spring Oil 1-2-3 sticker and save on great tasting olive oils.

Naturally cured olives from the Colonna folks in Molise. Small, jewel-like olives with an earthy, garlicky flavor.

$12.99/lb

Creamery Cheese of the Month! Sharon Hollow Fresh, hand-ladled cheese layered with pepper or fresh herbs. A crisp, clean, milky flavor accented by the flavor of the herbs. Available in Original, Tellicherry Black Pepper, or Garlic and Chive. $6.99/ea or 2 for $9.99

Bread of the Month! Zingerman’s Bakehouse Paesano bread The traditional bread of the Puglia region of Italy. Pass it around the table for ripping and dipping in great olive oil, soup or pasta sauce. $4.50/ea (regular $6.25/ea) Special Bakes! Parker House Rolls baked on 4/2 & 4/3 Developed over a century ago at the Parker House, the same hotel that created Boston Cream Pie. It is a soft dinner roll, folded over, and brushed twice with butter. Ideal along side soups or salad. Pepper Bacon Farm bread baked on 4/9 & 4/10 Check out apple wood smoked bacon and black pepper lovin’ it up in a crusty loaf of our signature farm bread. Nearly a pound loaf. A meal in itself! Our most popular special bake. Roasted Garlic Italian bread baked on 4/16 & 4/17 Our oh-so popular, golden crusted Rustic Italian bread with a savory addition- fresh whole cloves of garlic, roasted and mashed. Makes instant garlic bread with a little spread of butter. Porter Rye bread baked on 4/23 & 4/24 A moist and slightly sweet loaf made from a bit of organic muscovado brown sugar, Michigan Brewing Company’s Peninsula Porter, a pinch of lard, and lots of flavor-packed rye flour. Alsatian Rye bread baked on 4/30 & 5/1 Chewy rye made with hearty whole wheat and an old world sour tang.

Sandwi… I mean Salad of the Month! Blu-B-Q Salad The Zingerman’s Deli version of a Buffalo Wing salad! Chopped, crisp romaine lettuce dressed with our unbelievable housemade ranch dressing, topped with 1/4 lb of our perfectly sweet and saucy pulled BBQ chicken, and sprinkled with blue cheese crumbles. If you are feeling daring, add bacon for $2.50! $10.99/ea

Cake of the Month! 24 Carrot Cake We peel and grate forty pounds of carrots to make one batch of this cake. All those carrots add an incredible moistness and a fresh sweetness to the cake. Combine them with toasted walnuts and aromatic spices and you get a great cake that’s totally delicious on its own. Cover it with a generous amount of cream cheese frosting and it becomes irresistible. 20% off!

Zingerman’s Coffee Company, Roaster’s Pick! Daterra Estate Peaberry Coffee Roaster’s Tasting Notes: Refined sweetness with flavors of hazelnut and light caramel. $18.99/lb

]]> http://www.zingermansdeli.com/2010/04/april-specials/feed/ 0 http://www.zingermansdeli.com/2010/03/march-features-zingermans-deli-28th-anniversary-foods-of-the-uk/ http://www.zingermansdeli.com/2010/03/march-features-zingermans-deli-28th-anniversary-foods-of-the-uk/#comments Mon, 01 Mar 2010 15:00:42 +0000 admin http://www.zingermansdeli.com/?p=765 March 15th, Deli Birthday, 28 years of independent food selling in Ann Arbor MI!

Celebrate with specials available exclusively at the Deli all through the month of March (while supplies last):
• Zingerman’s Peranzana Olive Oil – $10 off a bottle
• Mont Albo Olive Oil – $5 off a bottle
• Masia El Altet Olive Oil – $5 off a bottle
• Montgomery’s Cheddar – $5 off a pound or more
• Wensleydale – $3 off a pound or more
• Raw Milk Stilton (Stichelton) – $5 off a pound or more
• Coolea – $5 off a pound or more

Specials available on March 15th only:
• 28% off #28 sandwich – Randy’s Routine
Zingerman’s smoked whitefish salad, scallion cream cheese & tomato on pumpernickel bread. Reg. price $12.99 / $14.99
• 28% off ALL olive oils!

Montgomery’s Cheddar Amazing hand-selected and long-aged batch of our favorite English Farmhouse Cheddar made on Manor Farm in Somerset, England. Made on July 1, 2008. Mouth-wateringly fruity with deep, savory low notes, and some nice crystallization.

Wensleydale Cheese Our friends at Neal’s Yard Dairy have been working with the Wensleydale Creamery to make a more traditional and more flavorful version of this classic Yorkshire cheese. Our current batch is pleasantly moist with a mellow lemony tanginess.

Stichelton, (a.k.a Raw Milk Stilton) Don’t be confused by this cheese’s given name, this is the famed raw milk version of England’s greatest blue cheese, Stilton, and ours has an amazing depth and length of flavor, not too much blue, and rich and full texture.

Coolea Cheese Hand-selected batch of a fantastic Irish-born Gouda! Our cheeses are from July 16, 2007 and have fantastically full, butterscotch-y flavor and a uniquely dense and smooth texture. Delicious paired with our Irish Soda Bread and Irish Kerrygold Butter!

Irish Back Bacon While we are partial to our American Smoked Country Bacons, this excellent Irish-style pork loin bacon is one our secret favorites. Tasty and lean, this bacon cooks very quickly and is a perfect addition to your morning-after St. Patrick’s Day breakfast!

Zingerman’s Peranzana olive oil Made especially for us by our long time friend Marina Colonna in Molise, Italy. Full flavored, with a melody of grassy and vegetal notes and a great green bitterness. Try it with some Rustichella pasta tossed with some olives, sun-dried tomatoes and parmigiano reggiano.

Mont Albo Olive Oil On the eastern side of the island of Sardinia lies Mont Albo, where the native bosana and semidana olives are grown and pressed within 24 hours of harvesting to produce this fantastic olive oil. It’s bright flavors of artichokes and greens and a lingering spicy finish will bring the warm sunshine of its native island to your table.

Oil Masia El Altet XV00 This vibrant oil, with a grassy aroma and a hint of tomato leaf & thyme, is from high in Valencia’s Alicante mountains in Spain. The flavor is very round, sweet and apple-y through the middle, like a big juicy fruit. You’ll want to keep a bottle on the dinner table for easy access.

6 year Balsamic Vinegar from Vecchia Dispensa We think the bright, sparkly, almost sassy attitude comes from being the youngest in our line of aged balsamic vinegars from Vecchia. But a quick taste reveals it’s rich lineage. Remarkably balanced and nuanced for one so young, this a perfect everyday balsamic.

16 year Balsamic Vinegar from Vecchia Dispensa Exclusively blended just for Zingerman’s, this balsamic captures the woody, earthy intensity of our 10 year aged balsamic and takes it out a few more years, resulting in a lush sweetness that only comes from careful aging. Its versatility will have you using it on salads and on fruit alike.

]]> http://www.zingermansdeli.com/2010/03/march-features-zingermans-deli-28th-anniversary-foods-of-the-uk/feed/ 0 http://www.zingermansdeli.com/2010/03/march-specials/ http://www.zingermansdeli.com/2010/03/march-specials/#comments Mon, 01 Mar 2010 15:00:02 +0000 admin http://www.zingermansdeli.com/?p=755 Olive of the Month!
Beldi Olives

Excellent, naturally dry-cured olives from Morocco, firm and meaty texture with intense black olive flavor.

$12.99/lb

Cheese of the Month! Zingerman’s Cream Cheese 2006 AMERICAN CHEESE SOCIETY WINNER. Unlike the cream cheese we’re used to, this award-winning cheese is made using old techniques, no gums, and long setting times to bring out the full flavor of the milk. It has a soft, fluffy texture and rich, creamy citrus taste. $11.99/lb

Bread of the Month! Zingerman’s Bakehouse Farm bread Baked to a nice dark crust, this is Frank’s favorite loaf. It has thick crust and soft white chewy interior with the flavor of toasted wheat. $4.50/ea (regular $6.25/ea) Special Bakes! Irish Soda Bread available March 1st-17th We’re very excited to offer you traditional Irish Soda Bread again this year. After working on this recipe for 13 years, we think we have really created something special using Irish whole meal flour (whole wheat), white wheat flour, stone-milled Irish oats, soured milk, baking soda and sea salt. The flour is shipped here straight from Ireland every year! Black Olive Farm bread baked on 3/5 & 3/6 Our signature farm bread studded with marinated greek black olives. If there’s any left of the loaf, turn it in to bread crumbs for a twist on eggplant parmesan. Green Olive Paesano bread baked on 3/12 & 3/13 A chewy round of our Paesano bread with savory green olives. Makes an instant appetizer. Boston Brown bread baked on 3/27 When is a bread not really a bread at all? When it’s Boston Brown Bread! Sweet and rich with deep complex flavor from an ingredient list that reads like a guide to great baking: molasses, real butter, fresh eggs, local sour cream, muscovado brown sugar, red flame raisins, wheat, rye and organic cornmeal. A Zingerman’s exclusive! Kibler’s Curry Bagel everyday in March They’re back! Our chewy, crusty bagels with garam masala, curry powder (15 spices in all!) and golden raisins. This bagel was named for it’s creator, our baking class instructor Shelby Kibler. Add a spread of Zingerman’s Creamery award-winning cream cheese. The cool and creamy with the warm and spicy is a flavor combination to be experienced. New Pastry! Townie Brownie Who needs wheat flour to make a delicious brownie? Try our new townie brownie, as unique as the Ann Arbor natives it’s named after. Made from ancient grains commonly used in South America- amaranth and quinoa. It’s packed with protein, spiked with chocolate chunks and best of all it’s gluten free!

Sandwich of the Month! The Melissa-wich A favorite of our Purchasing Supervisor, Melissa Wiseman, this veggie breakfast sandwich has got it all! Toasted Brewhouse bread spread with rich, double-cream Zingerman’s Creamery Manchester cheese then topped with sautéed onions, sliced tomatoes, fresh baby spinach and an over-easy egg. Guaranteed to get your morning off to a great start! Available 7-11 AM $10.99/ea

Cake of the Month! Hunka Burnin’ Love Chocolate Cake A cake that every obsessed chocolate lover should experience. Buttermilk chocolate cake and dark chocolate butter cream. Always enjoy it at room temperature. Your patience will be rewarded! 20% off!

Zingerman’s Coffee Company, Roaster’s Pick! Rwandan Coffee Roaster’s notes: Sweet, smooth with orange/peachy notes. Long deep finish. The New crop of Rwandan Coffee has finally arrived after a year of anticipation. $18.99/lb

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