BOGO: The Deli’s Annual Catering Promo
Excerpt from Ari’s Top 5 enews Buy one, get one half off! It seems that the weeks after New Year are inspiring catering crews around the ZCoB to have some fun with … Continued
Rogue River Blue
Excerpt from Ari’s Top 5 enews A limited edition with unlimited excellence! The new 2022 production of one of THE best and certainly most highly prized cheeses made in the U.S. has … Continued
Enzo Olive Oil at the Deli
Excerpt from Ari’s Top 5 enews A fourth-generation farmer works to bring excellent oil from Fresno to market The story of the Enzo Olive Company begins back in 1914, when Vincenzo Ricchiuti … Continued
Chocolate Challah from Zingerman’s Bakehouse
Excerpt from Ari’s Top 5 enews A wonderful healthy way to celebrate Challah-ween! Here’s yet another instance of improved ingredients making an already good product into something particularly special. A few weeks … Continued
Dobos Torta: New and Improved!
Excerpt from Ari’s Top 5 enews The Bakehouse’s fantastic version just got better still! Dobos Torta is the creation of József Dobos who first developed it in his Budapest bakery back in … Continued
Apple Rétes Made with Rare “Transparent Apples”
Excerpt from Ari’s Top 5 enews Special Hungarian Apple “strudel” from the Bakehouse In Hungary, what Germans and Austrians call strudel is known as “rétes” (pronounced “ray-TESH”). If you go to Hungary, … Continued
Gentle Giant Salami from Red Table Meat Co.
Excerpt from Ari’s Top 5 enews A hand-cut piece of world-class charcuterie from Minneapolis Mike Phillips has been around artisan pork for much of his life. He studied the making of salumi … Continued
Somodi Kalács – Special Bake!
Excerpt from Ari’s Top 5 enews Hungarian Cinnamon Swirl Bread from the Bakehouse Somodi Kalács (pronounced sho-MO-dee-ka-loch) already has a strong cult-following and I’m confident it will only continue to grow going … Continued
Esterházy Torta from the Bakehouse
Excerpt from Ari’s Top 5 enews Tricky to pronounce, easy to eat, traditional Hungarian pastry Nearly all of the food we work with here at Zingerman’s is, in its roots, poor peoples’ … Continued
Gubbeen Cheese from the Ferguson Family
Excerpt from Ari’s Top 5 enews A washed-rind cheese from the southwest of Ireland This lovely, washed-rind cheese has been tasting super terrific over the last few weeks, and the people behind … Continued
Real Fig Vinegar from Northern Italy
Excerpt from Ari’s Top 5 enews Wonderful, naturally sweet condiment The problems of nationalism, conflict, and the shifting of political borders are neither unique to Ukraine nor new to the world … Continued
Introducing Red Table Meat Co.
Purveyors of pork salumi Mike Phillips likes to say he’s been working on forming Red Table Meat Co. for his whole life. Growing up in a small, rural farming community, … Continued