Events & Tastings

May
31
2017
6:00 pm to 9:00 pm
$35.00

The rich traditions and fascinating stories behind beloved Southern food makers are captured in this incredible collection of short documentaries from Southern Foodways Alliance. This year's Camp Bacon Food Film Fest will focus on women in various corners of the Southern food space. Join us for a fantastic program at Greyline, Zingerman's downtown event space.

A wide array of bacon-centric snacks (and a few non-bacon, too!), from Caramel Bacon Popcorn and Cuban Pork Zingers to Bacon & Blue Dates and Apple Bacon Crisp will be served. Wine, beer, spirits, specialty cocktails, and non-alcoholic beverages will be available for purchase.

Doors and cash bar open at 6:00pm. Program begins at 6:30. $10 per ticket goes to Southern Foodways Alliance.

Jun
01
2017
5:30 pm to 9:30 pm
$125.00

We'll be using the power of bacon to flavor three amazing baked goods, all in honor of Zingerman's Guide to Better Bacon book (available at all Zingerman's locations). You'll make a similar version of our wildly popular peppered bacon farm bread, bacon cheddar scones found in the book, and sweet and salty bacon pecan sandy cookies. We'll take you to hog heaven with a demonstration of our maple glazed bacon apple doughnuts. Try and contain yourself.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of bread, a dozen scones, three dozen cookies and great coupons.

Want more bacon? Check out Zingerman's annual Camp Bacon®.

Jun
01
2017
6:00 pm to 8:00 pm
$30.00

A delicious introduction to the world of cheese! Join Tessie, one of our Cream Top Shop managers and resident Certified Cheese Professional, as she guides you through the seven major styles of cheese. She'll talk about what makes each style unique and provide samples of each, share tips for building a well-rounded cheese board, and give some tips on the basics of pairing cheese with beer & wine. Bread and additional accompaniments from our Cream Top Shop will be provided.

Jun
01
2017
7:00 pm to 9:30 pm
$75.00

We’ve got the fire, he’ll bring the pig—join us as we savor a Cajun tradition of pig roast Ann Arbor has yet to experience.

Camp Bacon welcomes Clark Rachal from Avoyelles Parish in Louisiana Cajun country, where the art of roasting pig—called “Cochon de Lait”—is taken to a whole new level of flavor and gastronomical technique. But it’s more than just a cooking process, Cochon de Lait has evolved as a time-honored tradition to capture the essence of community, as people come together for really great food and festivities.

Hung over an open pit, the pig is roasted slowly, trapping the juices inside, then moved closer to the fire at the end, so that the skin crackles. It’s a science, yet over the years, it’s become intuitive to the natives of Avoyelles Parish. As they move the poles with the pigs in rhythm to the flames, the Cochon de Lait experts of Avoyelles perfect the timing of each step and swing, and the flavor of every pig they roast.

A taste of the Avoyelles Parish pig roast will be available for the first time in Ann Arbor, thanks to Clark hauling his hog 1,200 miles for this family-style event at the Roadhouse! In addition to Cochon de Lait, the menu will feature Clark Rachal’s Boudin, a Cajun style pork sausage stuffed with Louisiana style rice dressing, and warm, buttery sweet potatoes.

We’ll also welcome Steven Burger from Burgers' Smokehouse and Burgers’ Ozark Country Cured Hams, Inc., his family business, in the “Show Me” state of Missouri. We look forward to trying his hickory-smoked bacon on a show stopping menu!

We have yet to fill the dance card for the pig Clark will bring for our Bacon Ball at Zingerman’s Roadhouse on June 1st, but we expect it to fill quickly. Reserve your seat today!

Sorry, this event is already full. Get on the waitlist!
Jun
01
2017
7:30 pm to 11:59 pm
FREE

Musicians, poets and more will take to the stage to make music and entertain all of our campers! Ann Arbor Distilling Company has graciously sponsored this event, and Club Above will have bartenders on hand to craft the best made-in-Ann Arbor drinks! Doors will open at 7:30 and music will be running from 8:00pm until midnight. All performers have connections to the Zingerman’s Community of Businesses, and donations will be accepted for Southern Foodways Alliance.

Jun
02
2017
11:30 am to 9:30 pm
$295.00

Camp Bacon hits the road with Zingerman’s Food Tours for a high-energy tasting jaunt through the markets, kitchens, and breweries of Detroit. Our food adventurers will go behind the scenes to meet the chefs and taste-makers at the heart of the Motor City’s vibrant food scene.

Detroit’s food scene is hot. The spirit of innovation and soul of the city is reflected in vibrant food and drink, grounded in history with a modern high energy twist. If you’re hungry to explore behind the scenes in Detroit and understand more about this amazing rebirth through food, join us.

Sorry, this event is already full. Get on the waitlist!
Jun
02
2017
1:00 pm to 5:00 pm
$125.00

We'll be using the power of bacon to flavor three amazing baked goods, all in honor of Zingerman's Guide to Better Bacon book (available at all Zingerman's locations). You'll make a similar version of our wildly popular peppered bacon farm bread, bacon cheddar scones found in the book, and sweet and salty bacon pecan sandy cookies. We'll take you to hog heaven with a demonstration of our maple glazed bacon apple doughnuts. Try and contain yourself.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of bread, a dozen scones, three dozen cookies and great coupons.

Want more bacon? Check out Zingerman's annual Camp Bacon®.

Jun
02
2017
1:00 pm to 5:00 pm
$125.00

Dear doughnut lovers, we created a new collection of dynamite doughnut recipes! You’ll make classic apple fritters and heavenly Zingerman’s Bakehouse ricotta cheese filled doughnuts. We’ll also demonstrate a devilish chocolate cake doughnut.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, all the doughnuts you made in class and great coupons.

Jun
02
2017
6:00 pm to 8:00 pm
$75.00

Join us at (revolver) in Hamtramck for our bacon centric community table dinner on Friday, June 2, 2017. This dinner has been specially constructed for our Zingerman’s Food Tour in conjunction with our 5 day Camp Bacon Celebration . Our Fresh Taste of Detroit Food Tour is filled, but luckily, we have 14 additional seats we can open for the dinner portion only.

When you register for this dinner, you’ll be meeting us at (revolver) in Hamtramck. Our bus will be pulling in at 6:00, and with you joining us at the table, we’ll get right to the bacon!

Chef Sarah has constructed the most amazing “ode to all things bacon” for our dinner. She’ll be bringing us "5 different kinds of bacon (lamb, pork, goat, rabbit, salmon) and a bunch of pork fat. Each course has a different kind of bacon in it. The meal progresses through the various meals of the day - breakfast, snack, lunch, dinner, dessert so that people can see bacon in all its glorious forms both by meal type and bacon manipulation."

Jun
03
2017
8:00 am to 5:00 pm
$250.00

Have you always wondered how to make naturally leavened bread at home? What is a sourdough starter anyway? In this class we will demystify naturally leavened bread for you, teach you how to make and maintain your own sourdough starter, mix and treat the dough and finally bake a loaf of crusty, flavorful bread at home. You will make three of Zingerman's Bakehouse's signature breads: our famous Farm bread, the nutritious 8 grain 3 seed bread, and our popular pecan raisin bread. We'll also demonstrate sourdough pancakes and parmesan pepper bread rolls. Your class includes a great Zingerman's Bakehouse lunch too. This is anadvanced class for the dedicated baker.

You'll leave BAKE! with Zingerman's naturally leavened bread and sourdough starter recipes, the knowledge to recreate them at home, two Farm breads, two pecan raisin breads, two grain 3 seed breads, sourdough starter to make more bread at home, and great coupons. Not to mention a full tummy from lunch and bread snacking in class.

Read more about our Pecan Raisin Bread on our blog!