In a mid-winter break from the cold, the Roadhouse explores the foods fo new Orleans in this Mardi Gras festival. Chef Alex, recently back from a trip to NOLA, explored the city, the cuisine, traditions and culture. This year’s menu will be a combination of Roadhouse New Orleans favorites and new, exciting dishes Chef Alex learned while he visited the Big Easy.

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.

The Roadhouse is teaming up with Real Time Farms and Slow Food Huron Valley for an exclusive Saturday night dinner to celebrate the viewing of of American Meat, a documentary that take a macroscopic look at the US meat industry by filmmaker Graham Meriwether. The evening will start with dinner at the Roadhouse with a menu by Chef Alex highlighting Cornman Farms’ really good local American meat. After the dinner we will travel to the Michigan Theater for a showing of the film and question and answer panel with Graham, Chef Alex, Karl Rosaen (co-founder of Real Time Farms), Lynn Henning (2010 winner of the Goldman Environmental award) and Kris Hirth (owner of the Old Pine Farms meat CSA).

Tickets to the screening available here.

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.

Learn from Molly in the classroom! Molly will be teaching a BAKE! class the evening before the dinner at the Roadhouse, All About Roasting with Molly Stevens. Space is limited and selling out quickly, reserve your seats early!

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.

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.