Posted by Melissa Hall, March 21, 2008 at 4:45 PM
Southern Foodways appears on Fridays as part of our collaboration with the Southern Foodways Alliance, an organization based in Oxford, Mississippi, that "documents and celebrates the diverse food cultures of the American South." Dig in!
Interested in Southern food but find yourself geographically challenged and living above the Mason Dixon line? Never fear—Zingerman's Roadhouse in Ann Arbor, Michigan is here! Zingerman's is devoted to finding (and making) the best foods in the world, and they're kind enough to ship their treasures right to your door. The Roadhouse (one of several jewels in the Zingerman crown, including the Bakehouse, the Creamery, the Delicatessen, and the Coffee Company) specializes in really good American food—their description, not mine! Alex Young, the chef at the Roadhouse, wowed us all last October during the SFA symposium with one of best oyster stews we've ever tasted.
The Roadhouse is hosting a fundraiser for the Southern Foodways Alliance featuring a meal from the Mississippi Delta. We're going to cover a lot of ground for this fundraiser. Marcie Cohen Ferris, special guest and SFA board president, is going to address the southern Jewish experience. She was born and raised in the south, and her two experiences of being both Jewish and southern have shaped her career. She worked with chef Alex to create a menu reflecting Jewish foods from the Mississippi Delta.
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Posted by Ed Levine, December 29, 2007 at 12:00 PM
I don't know about you, but this time of year my mailbox is full of food catalogs offering me food I don't really want. There are a few exceptions, of course, and Zingerman's is certainly one of them. The Zingerman's Catalogue is full of honest food, delicious things that the company makes, or stuff that Zingerman's partners Ari Weinzweig and Mo Frechette have discovered in their far-flung travels.
Stuff they make includes terrific bread, baked goods, and cheese. Carefully chosen olive oils, condiments, vinegars, and various sausages, the stuff of many a serious eater's dream, come from small artisanal producers all over the world. So today's Seriously Delicious Holiday giveaway, a $50 Zingerman's Catalogue gift certificate, is something every serious eater will covet.
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Posted by Ed Levine, December 24, 2007 at 12:00 PM
I don't know about you, but this time of year my mailbox is full of food catalogs offering me food I don't really want. There are a few exceptions, of course, and Zingerman's is certainly one of them. The Zingerman's Catalogue is full of honest food, delicious things that the company makes, or stuff that Zingerman's partners Ari Weinzweig and Mo Frechette have discovered in their far-flung travels.
Stuff they make includes terrific bread, baked goods, and cheese. Carefully chosen olive oils, condiments, vinegars, and various sausages, the stuff of many a serious eater's dream, come from small artisanal producers all over the world. So today's Seriously Delicious Holiday giveaway, a $50 Zingerman's Catalogue gift certificate, is something every serious eater will covet.
Continue reading »
Posted by Ed Levine, December 17, 2007 at 12:00 PM
I don't know about you, but this time of year my mailbox is full of food catalogs offering me food I don't really want. There are a few exceptions, of course, and Zingerman's is certainly one of them. The Zingerman's Catalogue is full of honest food, delicious things that the company makes, or stuff that Zingerman's partners Ari Weinzweig and Mo Frechette have discovered in their far-flung travels.
Stuff they make includes terrific bread, baked goods, and cheese. Carefully chosen olive oils, condiments, vinegars, and various sausages, the stuff of many a serious eater's dream, come from small artisanal producers all over the world. So today's Seriously Delicious Holiday giveaway, a $50 Zingerman's Catalogue gift certificate, is something every serious eater will covet.
Continue reading »
Posted by Ed Levine, December 10, 2007 at 12:30 PM
I don't know about you, but this time of year my mailbox is full of food catalogs offering me food I don't really want. There are a few exceptions, of course, and Zingerman's is certainly one of them. The Zingerman's Catalogue is full of honest food, delicious things that the company makes, or stuff that Zingerman's partners Ari Weinzweig and Mo Frechette have discovered in their far-flung travels.
Stuff they make includes terrific bread, baked goods, and cheese. Carefully chosen olive oils, condiments, vinegars, and various sausages, the stuff of many a serious eater's dream, come from small artisanal producers all over the world. So today's Seriously Delicious Holiday giveaway, a $50 Zingerman's Catalogue gift certificate, is something every serious eater will covet.
Continue reading »
Posted by Ed Levine, December 3, 2007 at 2:00 PM
I don't know about you, but this time of year my mailbox is full of food catalogs offering me food I don't really want. There are a few exceptions, of course, and Zingerman's is certainly one of them. The Zingerman's Catalogue is full of honest food, delicious things that the company makes, or stuff that Zingerman's partners Ari Weinzweig and Mo Frechette have discovered in their far-flung travels.
Stuff they make includes terrific bread, baked goods, and cheese. Carefully chosen olive oils, condiments, vinegars, and various sausages, the stuff of many a serious eater's dream, come from small artisanal producers all over the world. So today's Seriously Delicious Holiday giveaway, a $50 Zingerman's Catalogue gift certificate, is something every serious eater will covet.
Continue reading »
Posted by Ed Levine, May 3, 2007 at 3:45 PM
Though I was glad to see the New York Times cover Zingerman's today in its business section, the piece somehow failed to convey the idiosyncratic soulfulness of both the Zingerman's family of businesses and its co-founders Paul Saginaw and Ari Weinsweig.
That family of businesses includes a world-class deli, the best food mail-order and online catalog I know, a bakery that turns out very good baked goods and bread, a creamery that churns out the best cream cheese I have ever tasted as well as a number of other fine artisanal cheeses, a roadhouse restaurant where they smoke their own meats, and even Zingtrain seminars where they dispense their unique set of business principles.
Having known them for more than ten years now, I can tell you that they are the ultimate enlightened capitalists. They are genuinely interested in saving the world one delicious bite at a time, and I can't think of many other people in the food world who have gone about their business in such unpretentious or un–self-important fashion.
Photograph from carlcollins on Flickr
Posted by Adam Kuban, May 3, 2007 at 3:45 PM
Though I was glad to see the New York Times cover Zingerman's today in its business section, the piece somehow failed to convey the idiosyncratic soulfulness of both the Zingerman's family of businesses and its co-founders Paul Saginaw and Ari Weinsweig.
That family of businesses includes a world-class deli, the best food mail-order and online catalog I know, a bakery that turns out very good baked goods and bread, a creamery that churns out the best cream cheese I have ever tasted as well as a number of other fine artisanal cheeses, a roadhouse restaurant where they smoke their own meats, and even Zingtrain seminars where they dispense their unique set of business principles.
Having known them for more than ten years now, I can tell you that they are the ultimate enlightened capitalists. They are genuinely interested in saving the world one delicious bite at a time, and I can't think of many other people in the food world who have gone about their business in such unpretentious or un–self-important fashion.
Photograph from carlcollins on Flickr
Posted by Ed Levine, March 28, 2006 at 12:41 PM
Fairly often my wife gets fed up with our eating regimen (lots of grilled cheese sandwiches (made with great cheese or sometimes Kraft Deluxe American slices), salads, hot dogs and burgers) and demands that I make her a home-cooked meal. So yesterday I bought a container of roasted vegetables at Fairway, one of my local gourmet stores, to use as a sidedish with the boneless pork roast I was going to make. After liberally salting the meat with kosher salt I browned the outside of the pork roast in a saute pan on top of the stove in some olive oil and a little butter. Put the butter in after the olive oil has heated up or else the butter will burn. I then put the pork roast into a 350 degree preheated oven. I cooked the small (a pound and a half) pork roast until an internal meat thermometer reads 155 degrees. Then I put the roasted vegetables in the saute pan I had browned the pork in. I then put in the pan three or four tablespoons of Saba, cooked grape juice made from Trebbiano grapes, the same ones they use to make balsamic vinegar. My friend and co-author Dave Pasternack (chef-partner of Esca) calls Saba Italian maple syrup. It has a fruity, sweet, surprisingly complex flavor, and Saba makes just about anything taste better, especially pork and roasted vegetables. Cook the saba down until it's just about the consistency of maple syrup. Slice the pork roast, dip the slices in the saute pan to soak up the pan juices and saba, and then plate the vegetables. You're ready to eat. My wife loved the meal. I did, too, and now I get to order pizza tomorrow. Out of the frying pan into the pizza oven, so to speak. Saba is available at many gourmet grocery stores. It's also available online from the Zingerman's catalogue.
