The Deli Dish

Featured

October 18, 2019

Our Roast Turkey is Better Than Ever!

We’re sure you’ll enjoy the improved flavor of our roast turkey, now from Ferndale Market! Read more about our new partnership.

Food News

October 11, 2019

Easy Meals For Busy Bodies – Deli Dinners A Go-Go!

Read about our weekly, ready-to-heat, easy meals that can be picked up at the Deli or delivered to your home to have when you want them!

Food News

April 13, 2017

Easter Basket Favorites for KIDS!

Agrimontana Fruit Jellies These little candies are big on flavor. Fresh fruit puree is heated until thickened and rolled in crystallized sugar. They have a touch of resistance when you bite into them, and a wonderful sweetness. Fill up your baskets with an array of intense bright fruity flavors. Zingerman’s Ceramic Mugs What better way […]

Pantry Staples

January 1, 2016

Trinidad Curry by Épices de Cru

Calypso music, like this curry mix, and so much of Trinidadian culture, is a blend of various “imports” adjusted and added to become distinctly Trinidadian.

Food News

December 1, 2015

Épices de Cru: Cassia and Cinnamon

If cassia and cinnamon were running for president, we could frame this as a debate. It probably wouldn’t be pretty. Each would argue vociferously that it was the authentic cinnamon. It could get downright vicious. Each might open up with some stories of severe exploitation, slavery, and In the end of course, we would have […]

Producer Interviews

December 13, 2012

Interview with Rodger Bowser, Deli Chef & Managing Partner

We are using California Olive Ranch Extra Virgin Olive Oil in the Deli Kitchen and we think that you really can taste the difference! How do you use California Olive Ranch Extra Virgin Olive Oil in your cooking at Zingerman’s We use California Olive Ranch Extra Virgin Olive Oil in ALL our production cooking. From […]

Zingerman's News Features

September 1, 2011

A Recipe for Servant Leadership

The phrase “Servant Leadership” sounds subtle, pleasant, probably sort of soft, maybe like one of those nice throwaway things they write into the opening section of an employee manual. But please don’t let any perception of passivity fool you — Servant Leadership is very strong stuff. Literally, if you really live it (as opposed to […]

Producer Interviews

August 31, 2011

Interview with Joeli Yaguda from Pasolivo

What is your favorite part of artisanally producing food? Getting pictures emailed to us of the meals people make with our olive oils! What made you want to produce artisanal food? We had been making olive oil for a few years before I really think we felt authentically like we were making an artisan product. […]

Food News

July 25, 2011

Interview with Justin Rashid of American Spoon

What is your favorite part of artisanally producing food? I love driving out through orchard country, visiting farms and stopping at roadside fruit stands to discover new varieties of delicious fruits. We work closely with our local fruit growers through then seasons to capture these special flavors, and I love meeting with our farmers and […]

Food News

May 17, 2011

Interview with Barb Foulke
of Freddy Guys Hazelnuts in Monmouth, OR.

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 […]

Producer Interviews

March 7, 2011

Interview with Walter Hewlett from Owens Creek

1. What is your favorite part of artisanally producing olive oil? I really like wandering around looking at the trees. I like seeing all the stages in the process — the buds, the new shoots, the olives growing on the trees, the harvest, and the pruning after the harvest. The plants will talk to you. […]