Events & Tastings

Oct
16
2018
5:30 pm to 6:30 pm
$15.00

OMG! it's October and we're thinking about Halloween and that makes us think about candy! So we’re holding another class all about candy … Just for Kids!! Our sweet treat experts from Zingerman’s Next Door will tell you why the candy we sell at Zingerman’s Deli is so special. You’ll learn all about our favorites, hear some stories about our favorite candy makers, and learn about some of our more interesting selections. Best part of the class - we’re gonna eat some candy!

We think kids ages 4-14 would most enjoy this tasting. Parents are welcome to attend at no charge and observe on the sidelines. All participants will receive a 20% off coupon to use after the tasting to eat and/or shop at the Deli. Please include your child's name, age, and any allergy information in the comments field when you register. Thank you!

Oct
16
2018
7:00 pm to 9:00 pm
$75.00

A journey back to Israel, with Alon Shaya.

We are thrilled to welcome one of the most prominent chefs in the country, Alon Shaya, for a powerful evening of cultural exploration!

Ari met Alon last year at the Jewish Food Conference in North Carolina. It didn’t take long for a connection to form with the chef of New Orleans’ Saba, who was named one of the "50 People Who Are Changing the South" by Southern Living magazine in 2015, and one of the "50 Most Influential Jews in America" by The Forward. Like Zingerman’s, Alon’s Pomegranate Hospitality engages the community and celebrates cultural diversity. Our special dinner with him will capture the spirit of of these values as we taste the evolution of Israeli cuisine with Alon.

Go to the reservations page for more information about this dinner and to view the menu.

Sorry, this event is already full. Get on the waitlist!
Oct
17
2018
8:00 am to 9:30 am
$50.00

Have you ever thought about leaving your job to pursue a dream of starting your own business, with a starting salary of a whopping $0 per year? Or had the desire to do stand-up comedy in front of 200 people because you thought you could?

Oct
17
2018
10:00 am to 2:00 pm
$125.00

We created this class years ago to celebrate Zingerman's Delicatessen's anniversary (they opened way back in 1982!). Learn to make our Jewish rye bread and black magic brownies, old time favorites; and hummingbird cake, a new favorite with pineapple, pecan, coconut, banana and cream cheese frosting. Find out what a rye sour is and the secrets behind our rye bread's flavor. We’ll serve our deli meats and sandwich fixins' to go with your bread and end the class
with iconic Zingerman’s treats: a sandwich, a pickle, a brownie and a
toast to many years of great customers.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a satisfied tummy, great coupons, and everything you made in class: a loaf of rye bread, rye sour, hummingbird cake, and black magic brownies.

Oct
17
2018
5:30 pm to 9:30 pm
$125.00

Experience three classics from Detroit institutions that have been around since the 1920s and 1940s. Together we'll bake Detroit style deep dish pizza with caramelized cheese edges baked in a blue steel pan, spiced almond cookies in the traditional windmill shape and a long john coffeecake with a butter, brown sugar, and walnut struesel. Get a little piece of history and a big bite of flavor, along with plenty of hands-on practice and tips for mastering these new recipes.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, one pizza, one coffeecake, cookies, cookie dough to bake later and great coupons.

Oct
18
2018
10:00 am to 2:00 pm
$100.00

Ever wonder how those smooth fancy fondant-covered cakes are made? What exactly IS fondant anyway? In this class we take you through the steps of making your own fondant that actually tastes good. That’s right, fresh hand-made fondant from scratch! We'll show you the basic techniques for coloring, shaping and cutting out fondant. Then you'll split, fill, cover and decorate your own cake to take home. The next time there’s a birthday in your house, you’ll know how to make a cake that will leave everyone asking “How did you DO that?!”
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a 6" cake you decorated in class, fondant to use later and great coupons.

Oct
18
2018
5:30 pm to 9:30 pm
$125.00

We became friends with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany. When working with them we exchanged recipes and experience freely. Come and learn three breads our German friends taught us: Dinkelbrot, a spelt bread and sunflower loaf; Wurzelbrot, a rye and wheat baguette; and Vinschgauer, a savory seasoned mountain roll delicious with ham and cheese. You might want to have some at home ready for your return from class!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two baguettes, two loaves, 6 large rolls, and great coupons.

Oct
19
2018
1:00 pm to 5:00 pm
$125.00

One of our most popular classes because we teach you Zingerman's beloved croissant recipe. There are very few places in the world outside of France where you can get a good, truly flaky, buttery croissant. Zingerman’s Bakehouse is one of them. There are some tricks but it’s mostly about taking the time to do it right. And when you smell and taste these treats, you’ll be happy that you did. In this class you’ll learn the basic techniques of creating traditional butter laminated dough. You'll make our plain butter croissant recipe in class, as well as almond and chocolate filled!

You'll leave BAKE! with our croissant recipe, the knowledge to recreate it at home, a dozen croissants you made in class, croissant dough to bake later and great coupons.
**You may want to bring a cooler to put your take-home croissant dough in, if you are traveling more than an hour to attend class.

Oct
19
2018
1:00 pm to 5:00 pm
$125.00

Some of our most delectable savory recipes have been brought together for one dynamite class! Together we’ll make focaccia bread with caramelized onions, gorgonzola cheese, and toasted walnuts; tender and tasty bacon cheddar scones; and lángos, a fried bread with savory toppings that's a popular street food in Hungary. You'll learn a variety of techniques and get plenty of hands-on practice mixing, kneading and shaping your doughs. Make these recipes at home for your next brunch or tailgate party and you're bound to even impress yourself.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two focaccia, two lángos, a dozen scones and great coupons.

Oct
19
2018
5:45 pm to 8:30 pm
$45.00

•••featuring special guest Paolo Crotti from Roncadella dairy•••

Join us for an evening of mingling and clinking glasses! We are very excited to be hosting Paolo Crotti from the caseificio Roncadella located just outside of Reggio-Emilia, in northern Italy. Roncadella is one of the dairies we selected to work with during our Parmigiano Reggiano research trips we took the last two years. The cheesemaker for Roncadella, Marisa, is the only female cheesemaker making Parmigiano Reggiano. Paolo has worked closely with the Roncadella dairy since he was a boy. His dairy farm is one of the 6 farms that partner with Roncadella and he is the commercial manager for that farm. He also works with a nearby winemaker. We’ll hear details about the dairy and what makes it special, taste the Roncadella Parmigiano Reggiano in different recipes and we’re hoping that we can taste his wine at this event, but if not, we’ll have several other Italian wines from the Parma region.

We'll crack a wheel of Roncadella Parmigiano Reggiano at the event that was specially selected by Paolo (the cheese tastes best right after the wheel is first cracked!), and feature the cheese in several sweet and savory foods.

Ticket includes 2 drinks and you’ll leave with a few recipes, a hunk of Roncadella Parm to use at home and a happy belly.

Doors open at 5:45 and we’ll have a full bar ready to go, serving cocktails and some specialty non-alcoholic cocktails as well. Event begins at 6:00. Come and unwind with us for a delicious time!

Read more about Roncadella dairy and our Parm Project.