19th Annual Dining For Dollars

Join community supporters for a night of festivities at HARC’s largest annual fundraiser!

The event features a fabulous dinner prepared by James Beard award winner, Chef Alex Young,  a chance to win prizes in a fun-filled strolling raffle, a scintillating silent auction and a mouthwatering homemade gelato sundae bar. Guests are welcome to check-in beginning at 5:30 pm.

Reservations for Dining for Dollars can be made securely online through this webpage or by calling the Ypsilanti office at 734-572-9355.

Purchase tickets here:
http://hivaidsresource.org/dining-for-dollars/

Next Generation Philanthropists’ Fundraiser Dinner

Join us for an evening of food and community at the Next Generation Philanthropists’ Fundraiser Dinner to support local non-profits.

Hosted by Zingerman’s Roadhouse, the dinner with feature a 3-course meal (with choice of beef or pasta entrée) prepared by Chef Alex Young.

Ticket Purchasing Options:

*Online (credit card): http://ngpdinner.brownpapertickets.com

If you would like to purchase tickets via cash or check please email [email protected] for details.

*processing fee applies

Honorary Committee
Martha & David Bloom
Jamie & Cheryl Buhr
Cliff & Ingrid Sheldon
Rich & Carol Sheridan
Linh & Dug Song
Levi & Maria Thompson

2014 NGP
Members

Hannah Ashmore – Jill Bashutski – Scott Bennett – Blair Beuche
Norm Bishara – Amanda & Bennett Borsuk – Lori Brewer
Jason & Lauren Costello – Peter Grace – Howdy Holmes
Charles & Christina Kim – Heather Lemon – Steve McClatchey
Dave McNamara – Rishi Moudgil – Chrissy & Michael Nisson
Ryan Noel – Omari Rush – Lauren Stewart – Matt Turner – Bill & Kathy Wood

About Next Generation Philanthropists

•NGP is an Ann Arbor Area Community Foundation giving circle established to give young adults in the Ann Arbor area the opportunity to make a meaningful difference.
•Since 2008 NGP has awarded over $84,000 in grants to local non-profit organizations.
•Previous grant recipients include: Leslie Science & Nature Center, Neutral Zone, Washtenaw Literacy, Ele’s Place, UM Best Buddies, The Corner Health Center, Peace Neighborhood Center, Girls Group, and many more!
•All proceeds from the fundraiser dinner ($32.50/ticket) will be distributed to local non-profits during NGP’s2014 grant cycle.

A Beekeeper’s Dinner

Honey is honey, just that simple. But the life of a bee and making the honey is not. Did you know a hive of bees will fly over 55,000 miles to bring you one pound of honey? And that one pound of honey came from two million flowers? Considering one honey bee will only make about 1/12 of a teaspoon of honey in her entire lifetime, that is not a simple task.

Chef Alex has created a meal inspired by chef and spokesperson for The National Honey Board, Laurey Masterton and featuring recipes from her book, The Fresh Honey Cookbook. While Laurey will not be at the dinner with us, her spirit and love of honey will shine through the meal.

9th Annual African American Foodways Dinner at the Roadhouse

The African American Cultural & Historical Museum of Washtenaw presents: A Culinary Cultural Experience

Our community is rich with African American culture, history and knowledge and at our 9th Annual African American Dinner we will celebrate the African American Cultural and Historical Museum of Washtenaw County. The AACHM was established in 1993 to research, collect, preserve and exhibit cultural and historical materials about the life and work of Black Americans in Washtenaw County.

From recently filmed Living Oral History interviews, to the Underground Railroad Tour, discover what local African-Americans witnessed, experienced, and contributed to building the community we share today. Chef Alex has created a menu highlighting the journey of seven of our families, sharing their history through food.

New On-Line Booking Happening Now!
Beginning in January all Roadhouse special dinners can be reserved and purchased on-line. No more having to call to reserve or fill out a form and wait one or two days to get confirmation. Now when you reserve online you will immediately get a confirmation email confirming your seats, the day and time of the event and any other details you may need to know (Dinner featuring a book signing with a great author! Wine pairings available! Live music at the event! Any information we think you might want to know). We will also send you a reminder email the week before the event to make sure we are still on your calendar.

8th Annual Vampires’ Ball

Vamp-Ball-Poster-FinalAn upscale, intimate gathering founded by Ari Weinzweig and Elizabeth Kostova, bestselling author of The Historian. Guests enjoy a multi-course meal prepared by award-winning chef Alex Young at Zingerman’s Roadhouse, accompanied by an evening of spooky entertainment.

Funds from this year’s Vampires’ Ball will directly benefit Food Gatherers Community Kitchen and our Job Training Program. The mission of Food Gatherers Community Kitchen is to engage and nourish our entire community. Located in the Robert J. Delonis Center, Food Gatherers staff and volunteers serve more than 100,000 meals to people in need each year. The Community Kitchen Job Training Program provides low-income and at-risk youth (ages 17-21) with instruction in basic culinary arts,
food safety, work ethics and life skills. Students build firm foundations for success in future careers while decreasing the chances of entering the shelter system or other emergency services.

Tickets are $150 per person; pricing includes multi-course dinner , gratuity, treat bag and two drink tickets. There will be prizes for the best costumes, spooky activities, and signed books for sale. An alternate course is available for our beloved vegetarian Vampires.

To purchase tickets, call Food Gatherers at (734) 761-2796.

Oysters and Beer, featuring Dogfish Head

“One can almost imagine the beer as the knife that cracks the oyster open,” wrote Garrett Oliver in “The Brewmaster’s Table”….

The Roadhouse’s annual oyster dinner will explore the metallic and butter of an east coast oyster compared to the delicate fruits of a west coast oyster, pairing the brine of a fresh oyster with hoppy beers. Featuring Dogfish Head Brewery, Founder and President Sam Calagione has chosen his favorite beers to compliment the fresh oysters and oyster dishes Chef Alex has prepared.

The story of Dogfish Head began in June of 1995 when Dogfish Head Brewings & Eats opened in the community of Rehoboth Beach, Delaware. The plan was to bring original beer, original food, and original music to the area. Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America. Through the years Dogfish Head has expanded not only its craft beer offerings but also built a distillery and now makes vodka, rum and gin.

Virtue Cider Dinner

Fresh, ripe, heirloom apples, pressed into fragrant juices. A special blend of yeasts, adding layers of complexity. Barrel aging leads to subtle notes of wood and tannin. Virtue Ciders are all of these flavors in perfect harmony.

A Michigan-based company, Virtue Cider located in Fennville on the west side of the start that uses expertise in modern craft fermentation and aging techniques to produce ciders that embody old world farmhouse styles. Led by founder brew master Gregory Hall, Virtue Cider shares the Roadhouse’s passion for local farming and partners with local family farms to find the highest quality heirloom apples for their cider. Gregory will join us for the dinner, sharing his personal history, the history of cider and what makes cider many people’s drink of choice. Chef Alex will create a local farmed menu to pair with Virtue Cider’s different cider offerings, a beauitful meal on what will hopefully be a perfect fall evening.

Ethiopian Dinner

“Blah. Blah. Blahhhhh.” This is the friendly command for “eat more” in the Amharic language that resonates through Ethiopian households whenever there is a visitor. Sharing meals and sipping coffee with friends and family are staples of Ethiopian culture. A variety of lentils and chickpeas with braised greens, stewed chicken and seared lamb are scattered together on top of a large round piece of injera – the sourdough flatbread served with almost every meal. The spongy injera is used in place of utensils as it soaks up all of the different spices and flavors. In both homes and restaurants, delicious meals are often followed by beautiful coffee ceremonies. A light frankincense is burned while coffee beans are roasted over a fire and then hand ground for guests. Traditionally, everyone enjoys three small cups of coffee together – each slightly sweeter than the previous one.

It is widely accepted that coffee originated from Ethiopia and that the teff grain used to make injera was one of the earliest domesticated plants. Come explore thousands of years of Ethiopian cuisine with an array of spices, butter, honey and coffee brought back from Ethiopia specially for this Roadhouse dinner!

Westside Farmers’ Market Fundraiser Dinner

The Westside Farmers’ Market is proudly bringing more farm fresh food to Ann Arbor’s Westside. The number of vendors, demos, outreach, and events has grown in a big way over the past three years. The Roadhouse wants to support this community event transition from a volunteer run project into a sustainable community platform.

James Beard award-winning Chef Alex Young and vendors from the Westside Farmers’ Market have created a menu full of fall’s bounty and invite you to celebrate the harvest with them at the peak of the season with a fresh fundraising dinner.

Proceeds from the dinner will benefit the Westside Farmers’ Market.

Small Plates Menu

Carmelized Nemeth Greenhouse & Farm Peaches with Zingerman’s Creamery Goat Cheese Cream

Hand Sown Farm’s Soffrito with a Harnois Farms Poached Egg

Rhulig’s Champagne Melon Soup

Corridor Sausage with Xiong’s Baby Choy and The Brinery’s Kimchi Vinaigrette

Miller’s Country Acres Tomatoes with Smoked Sea Salt

Ernst Farm’s Parched Corn & Pork Cush with Roasted Vegetable Napoleon from The Blue Egg Farm,
Senna Prairie Farm and Dragonwood Farm served wth Pregitzer’s Peppers & Balsamico Sweet Corn

Mindo’s Ecuadorian Chocolate Souffle with Seedling’s Berries

Cornman Farms Tomato Dinner

Some say the highlight of the farms’ season, our second Cornman Farms dinner showcases the best of the tomato season. Chef Alex and crew have been caring for the tomatoes and now we get to finally taste the results! The tomato bar makes its return – numerous different tomatoes, handmade fresh mozzarella, really good olive oil, Balsamic vinegar and fresh grown basil – fill up your plate as many times as you can! Cornman Farms’ beef and pork will add to this late summer feast, making it a meal to remember. Space is limited and this dinner sells out quickly, act fast and reserve now!

Cornman Farms Summer Harvest Dinner

The first Cornman Farms dinner of the year, this summer harvest menu will be filled with fresh summer vegetables and feature meats from Cornman Farms. Radishes, cucumbers, squash, squash blossom, tomatoes, spinach and potatoes will all be harvested hours before the dinner. Join us for the first dinner of the season and celebrate the summer harvest with Cornman Farms’ and Zingerman’s Roadhouse!

The Cattle Drive to Chicago

Cattle drives were a major part of the American west, particularly between 1866 and 1886 when over 20 million cattle were herded from Texas to railheads in Kansas for shipments and then to Stockyards in Chicago and points further east. Through these cattle drives, the cowboy became an iconic figure of the American west. Chef Alex is exploring the path of the cattle drive, celebrating bbq and other foods found from Texas to Chicago.

Short’s Beer and Zingerman’s Creamery Dinner

We welcome Short’s Brewing Company from Bellaire, MI to the Roadhouse for an evening filled with great beer and interesting stories of brewing. Paired with a meal featuring Zingerman’s Creamery cheeses, this tasting menu will focus on these two craft producers and share what they do best; brew delicious small batch beers and make amazing tasting small batch cheeses.

Bourbon Trail BBQ Dinner

Celebrating Great Kentucky Bourbon and BBQ

Join the Roadhouse as we travel down the Bourbon Trail, located in the heart of Kentucky. Established in 1999, the Bourbon Trail celebrates the time-honored tradition of making fine bourbon, highlighting the seven member distilleries and celebrating their craft. We’ll be pouring, tasting and cooking with bourbons from Four Roses, Heaven Hill, Jim Beam, Maker’s Mark, Town Branch, Wild Turkey and Woodford Reserve, featuring a Kentucky BBQ menu of burgoo, mutton and bourbon bbq sauces.

The ‘Gulfish’ Fish Dinner

American Seafood from the Gulf of Mexico

The Roadhouse has long had a passion for serving the best and freshest seafood we can find. For this dinner we have paired with Jimmy Galle from Gulfishing. Gulfishing delivers fresh, sustainable, wild and traceable American seafood from the Gulf of Mexico. We’ll dine on fresh head-on shrimp, blue crab, crawfish and other fresh varietals of seafood.

Oaxacan Mexican Dinner

Each year Chef Alex and crew explore a new part of Mexican heritage, this year focusing on the Oaxacan region of Southwestern Mexico. Know as the “Land of the Seven Moles,” Oaxaca is blessed with an abundance of vegetables grown in the central valley; fish and shellfish from the southern coast and Isthmus regions; and a year-round supply of tropical fruit from the lush area bordering Veracruz. We’ll prepare a traditional Oaxacan meal using full flavored ingredients and share with you the history of the region.

An Oregon Tradition

Featuring Rogue Creamery

“Oregon! The name conjurs up images of a rough and tumble land nestled in the Pacific North West, a place rich in timber, minerals, and the food of the land.” – Rogue Creamery

Zingerman’s Roadhouse has long had a love affair with the great state of Oregon. Wines from the Willamette Valley have been featured on our wine list since we opened in 2003, great tasting hazelnuts served with our desserts and of course, cheese from the Rogue River Valley.

We welcome cheesemaker David Gremmels, co-owner of Rogue Creamery, to share his passion of great Oregon cheeses. David and his partner, Cary Bryant, have been making Award-Winning cheeses at Rogue Creamery since 2002. Their Rogue River Blue has won Best of Show twice at the American Cheese Society Competition, only the second cheese to be so honored. In 2003, Rogue River Blue was named “Best Blue Cheese in the World” at the World Cheese Awards. Since becoming owners, the Creamery’s cheeses have won more than 100 awards worldwide.

Our menu for the dinner will feature Rogue Creamery cheeses paired with wines from the Willamette Valley and some of our favorite beers from Oregon.

Sepp Holzer in Michigan – The Rebel Farmer Returns

Private Dinner Event at Zingerman’s Roadhouse
Meet and dine with Sepp Holzer, Austria’s renowned “Rebel Farmer”
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Sepp Holzer has pioneered ecological farming and permaculture throughout the world. He is
known as the “rebel farmer” because he persisted in these practices despite being fined and even
threatened with prison.
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Sepp’s newest book “Desert or Paradise” outlines strategies for restoring damaged ecosystems with biodiversity, organic food production, water conservation, and drought protection.
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Enjoy a delicious full course meal created by Zingerman’s Roadhouse chef Alex Young.
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Watch a short movie highlighting Sepp’s inspirational methods, then ask Sepp your best questions during the lecture Q&A.
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Join us for an unforgettable night of locally sourced, gourmet cuisine with the Rebel Farmer!
Purchase tickets and learn more about the event here

Zingerman’s Roadhouse 8th Annual Jewish Dinner: Celebrating Jewish Iraqi Cuisine

In the mid 1900’s a large majority of Iraq’s Jewish population faced persecution and were forced to leave their homeland. Many sought refuge in Israel, where the traditions of Iraqi-Jewish foods are their only remaining legacy and ties to their former country. Recipes are passed down through generations to help preserve their heritage and to continue their rich traditions.

One such recipe is kubbeh, a meat dumpling popular to the Iraqi Jewish community. Made from lamb, beef, chicken or fish, these dumplings are served in a sour, tangy soup called hamousta, which can be made from okra, eggplant, squash, zucchini, garlic or beets. Chef Alex will make a Roadhouse version of kubbeh along with many other traditional foods, doing our part to preserve the rich tradition of the Iraqi Jewish cuisine.

The Ballymaloe Irish Farm Dinner

“When you step through the little wooden side gate and into the courtyard of Ballymaloe Cookery School you enter a different world. A world where the whole emphasis is on food – growing it, preparing it, cooking it, eating it and, crucially, enjoying it.”

The Ballymaloe Cookery School in County Cork, Ireland is only culinary school in the world to be located in the middle of it’s own 100 acre organic farm. They believe in sustainable use of resources, using seasonal produce, cooking with the finest and freshest ingredients, eating local whenever possible and making cooking and eating fun. Chef Alex and the Roadhouse have been long time admirers of the Ballymaloe Cookery School and its owner, Darina Allen, Ireland’s best-known chef. Creating a menu prepared the way it would be at Ballymaloe, Chef Alex will honor this long time Irish institution with a traditional Irish farm dinner at the Roadhouse.

The Acadia ParishNew Orleans Dinner

Every year the Roadhouse celebrates the traditions and culture of New Orleans and this year we journey back to the early 1800’s after the Louisiana Purchase when early German settlers landed in the city. Many of the first generation Germans became rice farmers, spending time in the fields harvesting what is now one of New Orleans staple foods. Chef Alex will explore the history and create a menu of foods traditional to a first generation German rice plantation farmer’s dinner.

Acadia County New OrleansMENU:

Amuse

Boudin Balls
Fried Cajun-style smoked sausage

Soup

Rabbit & Dumplings

Salad

Stuffed Pigs Foot
with apple and cabbage

Entrees

Catfish Courtbouillon
or
Pork Grillades

Sides

Acadian Jambalaya
Maque Choux

Bread

Couche-Couche

Desserts

Rice in Milk
with cane syrup

8th Annual African American Dinner

Af-Amer-Tent-Art-Final-for-posterThe Jemima Code: Great Cooks Share Their Secrets with special guest Toni Tipton-Martin

For more then 100 years the image of black cooks has been synonymous with a plump face, wide grin and bandana, known as the Aunt Jemima trademark. For 30 of those years author Toni Tipton-Martin has been gathering well-known and obscure details real African American cooks – not the myths. She has dedicated her career to researching, writing, and speaking to audiences about this complex history, dishing up wisdom and recipes from previously undiscovered cookbooks to shed new light on the meaning of classic African-American cuisine.

Toni and Chef Alex have created a menu featuring many classic African-American foods. Toni will share her knowledge and stories at the dinner, introducing us to many great African-American cooks and their contribution to this rich history and cuisine.

Read Ari’s interview with Toni Tipton-Martin here.

The 7th Annual Vrykolakas’ (Vampires’) Ball: A Benefit for Food Gatherers

Hosted by
Zingerman’s Roadhouse
2501 Jackson Avenue, Ann Arbor, 48103

Lead Sponsors
KerryGold and Liberty Dental Associates, PLC

Literary Entertainment
Readings from Natalie Bakopoulos, author of The Green Shore, and bestselling novelist Elizabeth Kostova, author of The Historian and The Swan Thieves.

Greek Cuisine
This event is held in memory of Daphne Zepos, an international authority on cheese, writer, teacher and friend to Zingerman’s Community of Businesses. Guests will delight in a culinary tour of Greek cheeses with Ari Weinzweig and enjoy a tasty menu from James Beard Award Winner Chef Alex Young.

Tickets are $150 per person; pricing includes dinner, gratuity, goodie bag and two drink tickets. There will be prizes for the best costumes, tarot card readings, and carved pumpkins and signed books for sale.

*The vrykolakas (Greek ??????????, pronounced [vri?kolakas]), is a harmful undead creature in Greek folklore. It has similarities to many different legendary creatures, but is generally equated with the vampire of the folklore of the neighboring Slavic countries.

FEATURED BOOK
The Green Shore
Natalie Bakopoulos
Simon and Schuster, 2012

Set in Athens and Paris, Natalie Bakopoulos’s masterful debut paints a finely-etched portrait of one family, whose heartbreaking stories of love and resistance play out against the backdrop of the late 1960s Greek military dictatorship.

Natalie Bakopoulos holds an MFA in Fiction from the University of Michigan, where she now teaches. Her work has appeared in Tin House, Ninth Letter, and Granta Online, and received a 2010 O. Henry Award, a Hopwood Award, and Platsis Prize for Work in the Greek Legacy. She is a contributing editor for the online journal Fiction Writers Review (www.fictionwritersreview.com). Each summer she teaches creative writing at the Aegean Arts Circle in Andros, Greece.

The Green Shore is Natalie Bakopoulos’s first novel.

Tickets are $150 per person; pricing includes dinner, gratuity, a goodie bag and two drink tickets. To purchase tickets, call Food Gatherers at (734) 761-2796.

A Culinary Collaboration from Across the Lake; Cornman Farms’ and Wisconsin Cheese

Wisconsin cheeses have an illustrious heritage of more then 160 years of quality and craftsmanship. During this long and rich history, the art and science of cheese making have been captured in time-honored traditions that produce cheese varieties of unsurpassed excellence.

Today, thanks to support from the Wisconsin Milk Marketing Board, the phrase ”Wisconsin Cheese” conjures images of small farms and cheeses made by hand using traditional, artisan methods. So, while they hark back to traditional cheesemaking methods, Wisconsin’s cheesemakers are making some of the best cheese in the country and looking forward to a future of incredibly flavorful eating from America’s Dairyland.

Collaborating from across the lake, Chef Alex has created a menu highlighting Cornman Farms’ with several award-winning Wisconsin cheeses in each course.

The dinner will be accompanied by hand crafted cocktails featuring Death’s Door spirits from Middleton, Wisconsin. Inspired by the Death’s Door passageway between Washington Island and Door County peninsula, Death’s Door Spirit’s shares in the Roadhouse’s passion for staying local and is committed to working with local farmers to create exceptional spirits.

THE MENU:
Cheeses:
Mountain Cheese and Ziege Zacke, Dunbarton Blue and Bandaged Cheddar

Soup:
Cream of Celery with Juustoleipa

Entrees:
Jimmy C’s Lamb Burger with Wisconsin Quark Tzatziki
or
Cornman Farms’ Tenderloin Steak with Limburger

Sides:
Roasted Potatoes with Rush Creek Reserve
Scalloped Rutabaga, Carrots and Celeriac with Casa Bolo Mellage

Dessert:
A Chocolate and Cheese Pairing

Bread:
Zingerman’s Bakehouse Pretzel Rolls with Handrolled Butter

13 Mile Apalachicola Oyster Dinner

Apalachicola Bay not only sits on the mouth of the Apalachicola River, but also rests against the Gulf of Mexico, giving the seafood in this area the perfect amount of salt and fresh water to grow and thrive. The oysters of this area have their own

distinctive taste that you can’t find anywhere else in the world. Working with the 13 Mile Brand and Buddy Ward and Son’s Seafood, the Roadhouse has created a menu featuring the different flavors of the oysters, said to be some of the best tasting in the country.

Traditional Beefsteak Dinner

Beginning in the 1860’s, butchers would sneak choice cuts of meat into the kitchens of nearby saloons, grill them over coals and feast on them during Saturday nights-on-the-town. This New York City tradition became known as a “Beefsteak” – a simple, masculine feast of beef, lamb chops, kidneys and beer – with simple etiquette rules: knives, forks, napkins, tablecloths – even plates – were entirely optional. The Beefsteak became to New York, what a barbecue is to the South, or crab feast is to Maryland; a place to gather a community, often around a political cause or fundraiser.

Chef Alex will revive an almost-lost 19th century American tradition, crafting a meal using all Cornman Farms’ meats. Jan Longone, the Curator of the American Culinary History at the William Clements Library at the University of Michigan and the proprietor of the Wine and Food Library, will join Chef Alex and share the history of the Beefsteak.

Hungry for Hungary with Zingerman’s Bakehouse

Zingerman’s Bakehouse has been exploring Hungarian baking and foodways for the past 2 years, bringing Hungary’s incredibly rich and varied food traditions to Ann Arbor and the Zingerman’s Community of Businesses. Managing Partners and artisan bakers Frank Carollo and Amy Emberling along with Chef Alex have created a traditional Hungarian menu featuring traditional Hungarian dishes and iconic Hungarian ingredients including cabbage, caraway, Hodi paprika, cherries, pork, and poppy seeds just to name a few. Frank and Amy will share their passion and knowledge for Hungarian foods and welcome you to join them as they explore Hungary’s food culture.

The Menu

Breads
Pogacsa with Korozott

Soup
Matzoh Ball in Goose Broth

Entree Choices
Pork Stuffed Savoy Cabbage with Rice
served with Lecso with egg
-OR-
Beef Goulash with Galuska
served with Lecso with egg

Desserts
Flodni
Cardinal Slice
Dobos Torte

5th Annual Native American Dinner

Ilimpa’chi’ – we’re gonna eat!

The Roadhouse continues our education of Native American cuisine with the Chickasaw Nation, which includes 7,648 square miles of south-central Oklahoma. Many Chickasaws were successful farmers and ranchers, building some of the first schools, banks, and businesses in Oklahoma Indian Territory. The Chickasaw people survived the Trail of Tears and eventually adopted their own constitution in 1983. With a rich tradition steeped in song, storytelling and the arts, Chickasaw culture is a vibrant part of south central North America.

We welcome the University of Michigan Native American Studies program to bring this lively culture and delicious food to life at the Roadhouse.

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A Farmer’s Feast

Celebrating the Westside Farmers’ Market

The Westside Farmers’ Market is proudly bringing more farm fresh food to Ann Arbor’s Westside. The number of vendors,demos, outreach, and events has grown in a big way over the past three y

ears. The Roadhouse wants to support thiscommunity event transition from a volunteer run project into a sustainable community platform.

James Beard award winning Chef Alex Young and vendors from the Westside Farmers’ Market want you to celebrate the harvest with them at the peak of the season with a fresh fundraising dinner.

THE MENU

APPETIZER
Sausage and Saurkraut
from Corridor Sausage and The Brinery

SALAD
Caramelized Peppers and Goat Cheese
from Pregitzer Farm Market, Zingerman’s Creamery, Hand Sown Farm and R Farm

ENTREE
Chicken with 3 Sisters and Crispy Kale
from Ernst Farms, Nemeth’s Greenhouse and Farms, Dragonwood Farm, Ruhlig’s Produce, Blue Egg Farm, SolaRefuge, Dick’s Pretty Good Garlic and Hand Sown Farm

DESSERT
Zingerman’s Bakehouse Chocolate Chess Pie
from Mindo Chocolate Makers


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Growing Hope Primavera Dinner

Join friends and supporters of Growing Hope at the Roadhouse for a dinner featuring the taste of Prima Vera (Spring). Fresh greens from the Growing Hope’s urban farm in Ypsilanti will tantalize your tastebuds along with other delicious dishes prepared by James Beard Foundation Award winning Chef Alex Young. This special event will help to support the many programs helping youth and the larger community secure healthy food access. Come join us for a delightful evening and at the same time help support the 100 raised bed gardens we have placed with low and no income families in the Ypsilanti and Ann Arbor area. Let’s eat local to help others have the chance to eat healthy and local too.

The Menu:

All Red, White & Green!

Appetizer:
Tempura Sushimi
Ahi, Crab and Tobico with uni sauce

Salad:
Tri-Colori
Arugula, Peppers and Mozzarella

Entree:
Rissoto Primavera
served with Cornman Farms’ Steak, Herbed Chicken and Scallops

Dessert:
Strawberries and Gooseberries with Cream

Edible Avalon Harvest Dinner

Proceeds benefit Edible Avalon – click to learn more about Edible Avalon

Chef Alex will delight us with a memorable meal featuring fresh, locally grown and sourced ingredients, including an array of luscious heirloom tomato varieties. He’ll also discuss heirloom seed selection, soil management and proper animal husbandry.

Proceeds from the dinner will benefit Edible Avalon, the residential community garden program of Avalon Housing. Representative from the group will share with us the success they’ve had and the positive impact for Avalon residents and the larger community.

Seating is very limited, reservation required. The cost, $65 per person, includes admission to the Cornman Farms’ tour. $30 of each seat sold will be donated to Edible Avalon.

This dinner sponsored by Ann Arbor Farm & Garden; find more
information online at www.annarborfarmandgarden.org

Cornman Farms’ Tomato Dinner

Easily the highlight of the harvesting season, our second Cornman Farms’ dinner showcases the best of the tomato season. Chef Alex and farmers Mark and Wendy have been caring for the tomatoes and now we get to benefit from their hard work. The tomato bar makes its return – numerous different tomatoes, handmade fresh mozzarella, really good olive oil, Balsamic vinegar and fresh grown basil – fill up your plate as many times as you can! Cornman Farms’ beef and pork will add to this late summer feast, making it a meal to remember.

Space is limited and this dinner sells out quickly, act fast and reserve now!

The French Chef: in celebration of Julia Child

On the day that would have been Julia Child’s 100th birthday, the Roadhouse celebrates the woman who introduced French cuisine to the American public.

Often criticized for her use of ingredients like butter and cream, she addressed the critics throughout her career, predicting that a fear of food would take over the country’s dining habits, taking the focus away from enjoying one’s food. Interviewed in 1990, Julia said, “We should enjoy food and have fun. It is one the simplest and nicest pleasures in life.”

Chef Alex will showcase Julia’s best recipes from her many books and work to bring back the real pleasure of eating of really good food.

Cornman Farms’ Summer Harvest Dinner

The first Cornman Farms’ dinner of the year, this summer harvest menu will be filled with fresh summer vegetables and feature meats from Cornman Farms’. Radishes, cucumbers, squash, squash blossom, tomatoes, spinach and potatoes will all be harvested hours before the dinner. Chef Alex has prepared a menu that showcases the vegetables, beef and pork but also cooks with each of them in ways you wouldn’t expect. Join us for the first dinner of the season and celebrate the summer harvest with Cornman Farms’ and Zingerman’s Roadhouse!

Appalachian BBQ Dinner: celebrating BBQ in the East

Stretching from the southern tier of New York state to northern Alabama, Mississippi and Georgia, many who live in this region will argue it holds the country’s best BBQ. Appalachian cooking is one the oldest and most constant forms of American cookery with deep roots running as far back as 15,000 years ago. This first BBQ dinner of the season will explore foods native to the Appalachia area, exploring different flavors and tastes from this mountain region.

The Menu

Appetizers
Sally Lunn Bread
Souse Meat (hog’s head cheese)

Salads and Entrees
Pickled Corn Salad
Radishes & Cucumbers
Lye Hominy Salad
Green Beans & Bacon
Tar Heel BBQ’d Razorback
Fire Roasted Rabbit with Sorghum
Lavender Mountain Spoon Bread
Pot Likker & Dumplings
Kentucky Chow-Chow

Breads
Angel Biscuits
Sweet Potato Biscuits

Desserts
Blackberry Dumplings
Scuppernong Pie
Pawpaw Pudding
Virginia Coffee Syllabub

The (un)Common Fish Dinner

The sustainable seafood movement has gained momentum and grown throughout the US as more people become aware of overfishing and environmentally-destructive fishing methods which cause different species of fish to become extinct. Restaurants and chefs have been part of the problem, continuing to fill their menus with overfished varieties because of their popularity.

The menu will be full of a variety of different seafood, all species that are not in danger of overfishing, from fisheries using fishing methods with the smallest environmental impact. This dinner is the first step for the Roadhouse to become more involved in sustainable seafood and we look forward to learning and sharing with all of you for many more meals to come.

The Menu:

APPETIZER
Crispy Smelt with caper aioli

SOUP
Chilled Avocado & Lime with smoked Black Drum

ENTRÉE
Copper River Sockeye with snap pea & shitake risotto

DESSERT
Rice Pudding Napoleon with kiwi & currant coulis

Bonny Doon Wine Dinner

Prepare to enter the vineyard….

Based in Santa Cruz California, Bonny Doon Vineyard has a not so surprising history of idealism and innovation. Founded in the bucolic hamlet of Bonny Doon in 1983 by Randall Grahm, they are known for their strikingly original wines made from lesser-known grape varieties.

Bonny Doon Vineyard made its mark on the world of wine with pioneering work in the exploration of Rhone varieties, innovative production techniques and imaginative marketing. Since the adoption of biodynamic farming practices, the wines have evinced a more complex expression of varietal character, a more noticeable sense of organization, and a greater degree of life-force. Resistance is futile.

Bonny Doon is a long-time friend of Zingerman’s Roadhouse, we share common guiding principles, values and even a similar look and feel! Randall first came to the Roadhouse in 2004 to host one of the very first special dinners and since then we have continued to grow our relationship, featuring Bonny Doon wines on our wine menu for over 8 years. We are thrilled to have Randall back at the Roadhouse to share his passion for wine making, his innovative style and some of his favorite wines. For this dinner we’ll feature 5 different Bonny Doon wines, some wines never before served at the Roadhouse, paired with a menu from Chef Alex to highlight the different flavors and notes of the wine.

This won’t be your typical dinner, join us for an evening of fun and great wine!

THE MENU

APPETIZERS:
PESCI CRUDO
red snapper with sea salt, will creek olive oil & marash pepper

SPAGHETTI ALLA VONGOLE
fresh clams, garlic, olive oil, pepper & herbs

FUNGUS
roasted hen of the woods & morel mushrooms with winter savory pesto

CABRITO CHILI RELLENOS
goat braised in mole Colorado & goat cheese

COUNTRY DUCK PLATE
with cornichon & aioli
2010 Albariño, 2010 Clos de Gilroy

SALAD:
GRILLED RAMPS & GOAT CHEESE VERJUS VINAIGRETTE
2011 Vin Gris de Cigare

ENTRÉE:
MILK BRAISED MULE FOOT PORK SHOULDER
with roasted carrot risotto, currants and curry oil
2007 LeCigare Volant

DESSERT:
CHEESE(S) WITH FIGS IN PHYLLO, HONEY & SPICED PISTACHIOS
2008 Vinferno

Books, Breakfast and Building a Sustainable Business

Start the morning with “espresso shots of intelligence”!
– Keith Ewing, Humble Hogs

Make your work day better by starting with good business insight! Zingerman’s co-founder and author Ari Weinzweig will share the “secrets” to Zingerman’s success he wrote in A Lapsed Anarchists’s Approach to Being a Better Leader (Zingerman’s Guide to Good Leading, Part 2). You’ll also hear from Zingerman’s staff, we’ll be inviting employees from around the organization to engage Ari in a dialogue about Zingerman’s, building the business, being part of this organization and how you can apply Zingerman’s approaches to help strengthen
your organization.

Call 734.663.3663 to reserve your seat
Please provide credit card number when reserving
(this card will be charged)

Alabama Bacon BBQ Dinner

Chef Alex and guest chef Frank Stitt team up for a second night of bacon, this time pairing bacon with its good friend BBQ. Celebrating Frank’s home state of Alabama, the two chefs will prepare a buffet feast of classic Alabama BBQ. You can find almost any kind of BBQ in Alabama; it’s a state that draws culinary influences from around the state, the country and throughout history and foodways. This buffet feast will celebrate the best of Alabama BBQ and bacon. After all, everything is better with bacon!

Camp Bacon 2012

The Davos of Bacon Convenes May 31 – June 3

The Main Event is on Saturday, June 2nd at Zingerman’s Roadhouse

If you want to be in on the bacon world, learn about the past, take the pulse of the future, hear poetry and eat a whole lot of bacon from all over the world, Zingerman’s Roadhouse is the place to be on June 2nd!

This year’s guest presenters include:

Emile de Felice – owner of Caw Caw Creek Farm in South Carolina discusses the ins and outs of sustainable farm raising

Allan Benton – founder and owner of Benton’s Country Hams, will share stories of a life of pork curing in the Appalachians

Audrey Petty – author and poet gives us a history of bacon and African American foodways

Geoff Emberling – Ph. D archeologist and museum curator speaks on hog raising in the Middle East

Ji Hye Kim – found of San Street offers a brief survey on bacon cooking and eating in Asia

Mindy Segal – chef and owner of the James Beard nominated Hot Chocolate in Chicago leads a bacon chocolate chip cookie demo

Ari Weinzweig – co-founding partners of Zingerman’s and author of Zingerman’s Guide to Better Bacon looks at bacon history in Hungary

Proceeds from this event benefit Southern Foodways Alliance, which Corby Kummer called “this country’s most intellectually engaged (and probably most engaging) food society” in the Atlantic Monthly.

Spaces are limited. Tickets are $195/person and include breakfast, lunch and more bacon than you knew you could eat.

Purchase tickets here

Tuscan Countryside Supper at the Roadhouse

Zingerman’s Roadhouse and Zingerman’s Food Tours has teamed up with Peggy Markel, long-time fellow culinary adventurer and food guide extraordinaire, whose vision of culinary travel is a perfect match with our own. Peggy has two decades of first-hand experience in some of the world’s richest culinary traditions, with especially deep roots in Tuscany, where she teaches Tuscan cooking in the kitchen she designed and had built in a villa in the Arno valley.

To the Tuscans, food and wine reflect their celebration of life, and they believe that celebration should be enjoyed with others. Warm your spirit with a wonderful meal of traditional Tuscan specialties – dishes that are simple yet sophisticated, in classic Florentine style. Chef Alex and Peggy have created a menu true to Tuscan traditions and we invite all of you to join them for a meal of great food and wine to be shared with others.

THE MENU:

Antipasto:
Crostino di fegato ~ Chicken liver paté on crispy toastino of Tuscan bread
Finocchiona salume ~ Tuscan fennel seed salame
Pecorino di pienza ~ 100% sheeps milk cheese from Pienza
Fresh fennel dipped in olive oil with salt and pepper

Primo Piatto:
Ribollita ~ A bread and vegetable ‘minestre di pane’ (minestrone soup) with cavolo nero (black / dinosaur kale)

Secondo Piatto:
Arrosto di Maiale con sale aromatico ~ Roasted Pork Loin with aromatic salt

Contorni (side dishes):
Spinaci saltati con aglio e olio e pepperoncino ~ spinach sauteed in olive oil and garlic and a bit of red pepper
Cippole rosse caramellate al forno con aceto balsamico ~ slow cooked baby red onions baked with aged balsamic vinegar
Patate arrosto con rosmarino – roasted potatoes with rosemary

Dolce:
Vin Santo di Cappezzana – a dessert wine made in the traditional Tuscan style, from an estate that has been making wine since the year 804
Pecorino staginato con miele di castagno ~ aged pecorino with chestnut honey
Biscottini di Prato

HARC Dining 4 Dollars

18th Annual HIV/AIDS Resource Center Fundraiser

Over one hundred supporters from around the community attend this highly anticipated event which includes a silent auction, strolling raffle, and fabulous dinner prepared by none other than Chef Alex Young – winner of Best Chef in the Great Lakes Region from the James Beard Foundation.

There are many ways YOU can be a part of this fun filled evening of food and prizes. Please click on the links below to explore all the ways YOU can make a strong statement of your support for local HIV/AIDS services and become a part of the evening festivities.

www.hivaidsresource.org

PURCHASE TICKETS HERE
1-3 tickets: $125 per ticket ($70 tax deductible) , 4 or more: $100 per ticket ($45 tax deductible), Honorary Chair single: $200 ($145 tax deductible), Honorary Chairs couple: $375 ($265 tax deductible)

The Bacon Ball

What do you get when you bring together two James Beard Award winning chefs, a hundred-plus bacon partying guests and a whole meal’s worth of smoky bacon beauty? You get the annual Camp Bacon Kickoff Ball at Zingerman’s Roadhouse!

Guest chef Frank Stitt, from Highlands Grill in Birmingham, Alabama will join fellow James Beard winner, Roadhouse chef and managing partner Alex Young, to prepare a special evening meal that will be bursting with bacon in every course!

Get tickets to Camp Bacon at www.zingermanscampbacon.com

An Everlasting Meal with Tamar E. Adler

An Everlasting Meal: Cooking with Economy and Grace is a rallying cry to home cooks, encouraging readers to begin cooking where they are and with what they have and is an indispensable tool for anyone who eats. An alumnus of Alice Water’s Chez Panisse, Tamar E Adler show that economical, not elaborate, cooking is the heart of food, a value shared by the Chef Alex and the Roadhouse. We are honored to have Tamar in the kitchen with Chef Alex and sharing her thoughts at this very special dinner.

Learn more about Tamar E Adler.

Zingerman’s Artisan Dinner

Good food made at Zingerman’s is full-flavored and traditionally made, using real ingredients and intense flavors. The Roadhouse is honored to host the first Zingerman’s Artisan Dinner showcasing the many artisan food producers and their good food made right here in Ann Arbor. Zingerman’s Bakehouse bakers Amy Emberling and Frank Carollo, Zingerman’s Creamery cheesemakers John Loomis and Aubrey Thomason, Zingerman’s Candy Manufactory candymaker Charlie Frank and Zingerman’s Coffee Company coffee roasters Allen Leibowitz and Steve Mangigian share their personal stories, the history of their businesses and why the food they make is special.

Zingerman’s Artisan Dinner Menu

Taste
Argyle Cheese and Pickled Green Tomato Crostini

Appetizer:
Cheese Soup Served in a Zingerman’s Bakehouse Sourdough bread bowl

Fish:
Coffee Spiced Monkfish Medallion
with vanilla beurre blanc

Meat:
Roasted New York Rack
with Zingerman’s Creamery Bridgewater dauphinaise potatoes and a coffee bean espagnole sauce

Breads:
Zingerman’s Bakehouse Pain de Montagne

Dessert:
Zingerman’s Bakehouse Paris Brest, Lemon Tart and a Palmier
Zingerman’s Candy Manufactory Peanut Brittle

A Taste of Tunisian Foodways

A journey into the hunble kitchens of Jewish Tunisian mothers and grandmothers.

Tunisia’s Jewish community has long has a small but significant presence in this winderful North African country. Sarah Mays and Amos Arinda have been studying the foods of Tunisia from La Goulette to Djerba. They will join Chef Alex in the kitchen to prepare this special meal. Dinner will be a chance to share stories and the savory and sweet dishes of Jewish Tunisian mothers and grandmothers.

This dinner is SOLD OUT! Please call 734.663.3663 to add your name to the wait list.

THE MENU

On the Table: challah with sesame seeds, harissa and olive oil

Kemia: toasted spiced buts, mechouia, houria and botargue.

Brik: potato, tuna, egg, caraway and parsley.

Sardines: Djerba style with rose, cinnamon, paprikea, parsley, seasonal vegetables and m’hamsa

Msoki: Jewish Tunisian spring ragout goat, lamb and beef ribs with fava beans, fennel, artichokes and fresh herbs

Desserts: dates with orange flower water, makrouth, pistachio macaroon with rose flower buttercream and pine nut-lemon baklawa

All About Roasting: An Evening with Molly Stevens

Long-time Zingerman’s friend and James Beard award-winning cookbook author Molly Stevens will be back in the Roadhouse with Chef Alex preparing a meal from her new cookbook All About Roasting, A New Approach to a Classic Art. Named Bon Appetit’s Teacher of Year, Molly will share her expertise, stories and traditions of roasting as she and Chef Alex use her recipes to fill the Roadhouse with the sights and smells of traditional and full-flavored foods.

Book signing begins at 6:30 pm with dinner beginning at 7:00 pm.