Archive for February, 2010

A Conversation with Michael Pollan

Thursday, February 25th, 2010
Sun April 11, 2010
6:00 pmto8:00 pm
A Fundraiser for the Ann Arbor Local Food Revolution

5:30pm—private reception | 6pm—conversation and book signing

$500 – includes: • Private Reception with Michael Pollan • Conversation & Book Signing • Package of Chris Bedford’s DVD’s & • Pollan’s 3 books.

$150 – includes: Conversation & Book Signing

Join bestselling author and food visionary, Michael Pollan, at Zingerman’s Roadhouse for an intimate conversation about the revolution in food and farming underway in the United States. He will present a unique personal view of the forces behind the current headlines dealing with food and health. Part of the evening’s conversation will be based on questions from the audience.
Proceeds from this fundraiser will support Ann Arbor’s Homegrown Festival and the Edible Avalon Project: a community garden program supporting low income residents in Washtenaw County in growing their own organic food. The event will also support the work of the Center for Economic Security in making “Growing Health,” a film illuminating the connections between healthy living, soil, and reduction in chronic disease.
Chef Alex Young will prepare a delicious selection of appetizers for the reception, using ingredients from his own Cornman Farms.

Upon receiving your online reservation form, Roadhouse staff will call and save your seat via credit card.

Creole & Acadian Carnival: A Mardi Gras Dinner

Wednesday, December 23rd, 2009
Tue February 16, 2010
7:00 pmto10:00 pm

$45/dinner
Special Dinner #85

This special dinner event is SOLD OUT!

New Orleans is a cross-roads of culinary heritages, including French, Acadian, Spanish, Caribbean, West African, Italian,

Northern European, Native American and other influences. Traditional French cooking methods and dishes brought to New Orleans by Acadian transplants created a new, synergized cuisine when it combined with native cooking styles and ingredients.

James Beard-nominated Chef Alex Young will prepare a traditional Creole and Acadian dinner that reflects the melding of tradition and ingredients into a flavorful tradition of its own.

The Menu

The Start

Boudin Blanc
River Shrimp Canapés
Snails Bourguignon

Breads

Coush-Coush
French Bread

Soup

Crab, Oyster & Andouille Gumbo

The Dinner

Crayfish, Shrimp & Crab Boil
Chicken Rochambeau
Pompano in Brown Butter
Shrimp Stuffed Artichoke
Ham Stuffed Mirliton
Red Beans & Rice

The Finish

Orange Crepes
Beignets & Calas
Batons de Noisette