Events & Tastings

Jan
27
2018
8:00 am to 12:00 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.

Jan
27
2018
1:00 pm to 4:00 pm
$75.00

Learn these unique baking techniques! Make Conchas (brioche covered with a lightly sweet sea shell-like top) and Cochinitos de piloncillo (pig shaped soft cookies sweetened with spiced sugar cane syrup). We’ll also demonstrate Churros, a piped and fried cinnamon sugar pastry. Don’t miss it, it’s going to be fun with food!

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

Jan
27
2018
1:30 pm to 5:30 pm
$125.00

Learn Zingerman's Bakehouse's traditional French baguette recipe in one of our best classes for new bakers. Most commercial bread labeled “baguette” bears no resemblance to the traditional French bread that Parisian bakers first developed around 1920. When a law went into effect forbidding them from starting to work before 4 a.m., they began baking the long thin loaves that are synonymous with French baking today. We teach you to make the traditional French baguette recipe—starting with a flavorful poolish, hand rolling your dough, and ending with a very crisp crust surrounding a soft, holey interior. Imagine serving breakfast to out-of-town guests and bringing out a perfect baguette that they swear must have been airlifted from Paris.

You'll leave BAKE! with our French baguette recipe, the knowledge to recreate it at home, four French baguettes you made in class, dough to
bake later and great coupons.

Jan
27
2018
2:00 pm to 5:00 pm
$75.00

Come and learn the secret to making terrific fresh mozzarella from the experts! In this fun-filled class we'll show you the ins and outs of making this simple, yet delicious cheese. You'll learn how to pull balls of fresh mozzarella from curd and milk, stretch string cheese, and create rich, creamy burrata. You'll get all of the cheese that you make in class to take home and eat, plus the recipes that we teach in the class! Perfect for pizza, super on a salad, or amazing on its own, this versatile cheese is as much to make as it is to eat. Adults and children over 12 are welcome. Classes fill fast, sign up today!

5 seats left!
Jan
28
2018
11:00 am to 12:00 pm
$10.00

Join our cheese and gelato makers on an hour-long adventure to learn how we transform local milk into delicious cheese and gelato. On this tour, you will get to observe mozzarella stretching as well as taste freshly-made gelato. Taste some of our collection of cow’s milk and goat’s milk cheeses while learning about the process directly from the makers. After the tour, make time for tasting in the Cream Top Shop or grab a couple of grilled sandwiches to enjoy for lunch.

Jan
28
2018
1:00 pm to 5:00 pm
$125.00

There are so many wonderful flat breads from around the world. We’ll be griddling corn tortillas, making a laminated Moroccan flat bread called m’smen, using our wood fired oven for the whole wheat pita, and doing a demo of Indian naan. In this class you'll be busy mixing, kneading shaping and rolling your doughs. We'll finish them in the oven, on a griddle and inside our wood-fired oven! Open up your mind and your recipe box to the world of flat breads!
You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, two dozen flat breads you made in class and great coupons.

Jan
28
2018
1:00 pm to 5:00 pm
$125.00

We’ll lead you in making Zingerman's Delicatessen's recipe for really great chicken pot pie from scratch, including mixing and rolling the flaky pie crust, cooking the velouté sauce, assembling the aromatic filling and shaping the pies. Join in on the hands-on fun and learn to make a classic comfort food.

You'll leave BAKE! with the recipes, the knowledge to recreate them at home, 6 pot individual pot pies you made in class and great coupons.

Can't get enough? Take and bake pot pies are available in the Zingerman's Delicatessen freezer case at 422 Detroit Street in Ann Arbor.

Jan
28
2018
7:00 pm to 9:00 pm
$80.00

Come honor the disznóvágás, a traditional Hungarian celebration that includes the harvest and preservation of pork that happens during the winter months (don’t worry, we won’t actually be slaughtering a pig during this special event). During the evening we’ll enjoy a rich, multi-course meal (including specially sourced Mangalica pork) prepared by Zingerman’s Delicatessen Chef Rodger Bowser with wine pairings from our Hungarian friend and guest Gábor Bánfalvi. We’ll finish the meal with four classic Hungarian desserts from our very own Amy Emberling, managing partner of Zingerman’s Bakehouse and co-author of the Zingerman’s Bakehouse cookbook. Gábor will be pairing each course with hand-picked Hungarian wine and discussing the terroir of the region and why Hungary is a true contender in the wine and food world. Rodger will be serving traditional soups, sausages and seasonal vegetables of different Hungarian regions and highlighting the Mangalica pork throughout the menu. Three flavor packed people coming together for one great meal at the Zingerman’s Greyline. Egészségedre! (Cheers!)

Sorry, this event is already full. Get on the waitlist!
Jan
30
2018
7:00 pm to 9:00 pm
$95.00

Featuring the food of the esteemed, late food writer and chef, Edna Lewis

As the cultural terroir of the United States has developed over hundreds of years, African Americans have impacted the evolution of regional cuisine and winemaking in our country. Zingerman’s Roadhouse is excited to share the expertise of African American winemakers and culinary masters at our very special 13th Annual African American foodways dinner on January 30th.

For this unique event, we are excited to feature the wines of André Hueston Mack, former Head Sommelier of Thomas Keller’s Per Se in New York. Lauded as the Best Young Sommelier in America by the highly regarded Chaine des Rotisseurs, André has become a success in the winemaking industry with his winery in Oregon, Maison Noir Wines. HIs passion for educating people on wine will be a highlight for this dinner, when we welcome him to talk about his wines in person.

To pair with André's wines, our head chef, Bob Bennett, has prepared a warming winter menu from the cookbook of Edna Lewis. The Taste of Country Cooking is considered a classic study in Southern cooking, and even forty years after its publication has continued to be a popular regional cookbook, especially after it was featured on an episode of the TV show Top Chef.

According to John T. Edge, director of the Southern Foodways Alliance, “Long before the term came into common parlance, Edna Lewis of Freetown, Virginia, advocated for what we now call farm-to-table cookery. Her lyrical writing and honest palate proved models for the movement that surfed her wake....”

The granddaughter of an emancipated slave, Edna Lewis opened a restaurant in Manhattan in 1949 called Café Nicholson. Her outstanding regional dishes drew in celebrities such as William Faulkner, Marlon Brando, Tennessee Williams, Truman Capote, Richard Avedon, Gloria Vanderbilt, Marlene Dietrich, Eleanor Roosevelt, and Diana Vreeland.

Don’t miss out on this incredible opportunity to also meet Stephen Satterfield, founder of the International Society of Africans in Wine, and co-founder of Nopalize, a website designed to connect people with the origins of their food. Stephen is also the founder of Whetstone Magazine, a digital publication led by a team of women and people of color, which connects readers with the diversity and ancestry of food. He is a close friend of the Roadhouse family, and an esteemed consultant for our wine list. Stephen’s expertise is as rich as the menu you will enjoy at the dinner!

Stephen says “I'm honored to participate in the forthcoming dinner celebrating just a few of the countless contributions of African Americans in wine and culinary arts. I am particularly thrilled that André Hueston Mack, winemaker, designer and preeminent sommelier of his generation will join us and pour wines from his Willamette Valley winery, Maison Noir.”

Cheers! See you there.

2 seats left!
Jan
31
2018
6:00 pm to 7:30 pm
$10.00

Have you ever wanted to know more about olive oil, or wondered how Zingerman's selects the distinctive olive oils we carry? Then this is the class for you! We’ll taste some oils from across the globe and focus heavily on learning. You’ll walk away with a wealth of knowledge and a new appreciation for what we call liquid gold.
Attendees receive a 20% off coupon to use after the tasting.

3 seats left!