American Meat Dinner and Screening

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.

Mardi Gras Celebration

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.

7th Annual African American Dinner

$45/person
Special Dinner #117

The Roadhouse welcomes author Audrey Petty, born and raised in Chicago and currently a Professor at the University of Illinois at Urbana-Champaign. Audrey will share her father’s stories about his Northern migrations, his coming of age as a cook-busboy-migrant worker and will read her own poetry of the African American community. Audrey and Chef Alex will help tell the stories through a traditional and full-flavored meal prepared by Chef Alex.

Read Ari’s interview with Audrey Petty

Read Audrey’s essay, late-night chitlins with momma

An Evening in Sicily, a celebration of Sicilian Food and Culture

Zingerman’s Food Tours has teamed up with Gioacchino Passalacqua, an Italian artisanal food exporter, cook, gastronome, tour guide, adventurer, and native Sicilian. Through his company, Attavola, Gioacchino has developed relationships with artisanal food producers, restauranteurs, olive oil companies, chocolatiers, vintners, and confectioners all over Italy.

The food of Sicily is outstanding both in the quality of its ingredients and in the incredible variety of traditional dishes you will find there. Chef Alex will collaborate with Gioacchino to create a traditional Sicilian menu, full of rich flavors, pasta, meats and cheeses.

The 6th Annual Vampires’ Ball: A Benefit for Food Gatherers

A Night of Local Ghosts and Local Food

Join the Roadhouse and Food Gatherers for the 6th Annual Vampires’ Ball, featuring spirited readings from the new book Ghost Writers: Us Haunting Them with bestselling novelist Elisabeth Kostova, Laura Kasischke and Keith Taylor. Every year this ghoulish gala raises money to alleviate hunger and elimate its causes in Washtenaw County. Last year, the Vampires’ Ball raised money to feed over 26,000 meals to the hungry, help make this year even better!

Tickets are $126 per person or two for $250; pricing includes dinner, gratuity, and two drink tickets. There will be tarot card readings; t-shirts and signed books for sale; and prizes for the best costumes!

Lead Sponsors
Kerrygold and Liberty Dental Associates, PLC

Special thanks to our in-kind sponsors: Frog Holler, Mindo, Plum Market, Underground Printing, Wayne State University Press, and Zingerman’s Candy Manufactory.

4th Annual Native American Dinner: Celebrating the Wabanaki Harvest

The Full-Flavored Food and Culture of the Northeastern Native Americans
Special Dinner #113
$45 / person, beverages, tax and gratuity additional

A Wabanaki dinner brings the food and traditions of five eastern nations to the land of the Great Lakes. The five Wabanaki tribes – Abenaki, the Penobscot, the Maliseet, the Passamaquoddy, and the Mi’kmaq—still keep many of their social traditions including eating wonderful things like roasted cow parsnip roots, grilled whitefish and cornmeal pudding.

Author and Wabanaki food expert Kerry Hardy will share stories of the land and the Swampsingers, a local women’s drum group will share several Wabanaki songs and the story of wampum and the belts and beads that saved nations and sealed friendships.

The Menu

Appetizer
Roasted Cow Parsnip Roots,
Served Cold with Cornstalk Juice

Salad
Hickorynut and Hull Corn Salad

Entree
Grilled Whitefish
Roasted Parched Sweet Corn
(John Gyles’ recipe)
Roasted Squash
Wild Rice
Roasted Groundnuts
Cranberry Sauce

Dessert
Abenaki Rose Cornmeal Pudding with blueberries, raspberries,
blackberries, cranberries, and maple syrup.

Drinks
Spring Water
Cedar Tea
Sumac Tea Sweetened
with Maple Syrup

This dinner is SOLD OUT! Please call 734.663.3663 to be added to the waitlist.

Traditional Beefsteak Dinner

Special Dinner #114
$45 / person, beverages, tax and gratuity additional

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.

The Menu

Chuck, Skirt & Flatiron Steak
Ribeye
Short Ribs
Tenderloin
Shortloin
Sirloin & Bavette
Round
Brisket
Flank

Steak Fries and Twice Baked Potatoes
Roasted Carrots
Chopped Fruit

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

Cornman Farms Dinner #3 – Fall’s Bounty

The late summer finds the farm and our menu awash in the colors of the harvest. Tomato plants are yielding almost a hundred pounds daily of sunny orange-yellow, brilliant red, luscious green, and deep, dark purple fruits. Lipstick peppers are a blaze of fiery red, and green kale, squash, carrots, radishes and potatoes fill out the spectrum.

Join the Roadhouse for the third dinner in our Cornman Farms Dinner series and help us celebrate our eighth birthday, which is the following day. This dinner sells out quickly, sign up soon!

Mr. B’s Joybox Express Sendoff Fundraiser Concert

Mr. B’s Joybox Express has a passion for raising awareness and funding for groups
dedicated to improving the health and well being of children, especially groups providing
children access to arts and athletics programs.

Ann Arbor’s Zingerman’s Roadhouse is known for its passion of serving guests full-flavored,
traditional, regional American foods in a down-to-earth restaurant atmosphere. Between
6 PM to 9 PM on Tuesday, June 28th, passions collide for a unique evening of great food
and entertainment — with a mission.

The Joybox Express Quartet will be performing a fundraising dinner concert to kickoff their
Fleming Artists-booked tour through Michigan in July. Using only their custom-built piano trike
as transportation, the tour will take them on a two-week musical ride with performances in
Saugatuck, Holland, Grand Rapids, Lansing, Howell, Chelsea, Ann Arbor, Livonia, and Detroit;
culminating in a concert at the Detroit Institute of Arts.

We hope you’re able to join us for the festivities on the 28th and strongly suggest that you
RSVP early, as space is limited and the event will be open to the public. If you’re unable to
attend but wish to donate, we appreciate your generosity and would gladly accept your
Contribution at http://www.joyboxexpress.com/donate.

To RSVP:
[email protected]
Tel: 734/663.3663
http://www.opentable.com/zingermans-roadhouse
*Please be sure to mention “Mr. B’s Joybox Express”

To Donate:
Unable to attend but would like to contribute?
Web: http://www.joyboxexpress.com/donate
Checks: Mr. B’s Joybox Express // PO Box 130461 // Ann Arbor, MI 48113

Cornman Farms Tomato Dinner

Easily the highlight of the harvesting season, our second Cornman Farm’ dinner is the highly anticipated Tomato Dinner. All 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!

This Dinner is SOLD OUT! Please call 734.663.3663 to add your name to the waitlist.

Cornman Farms Summer Harvest Dinner

The first of four Cornman Farms Dinners this year, this summer harvest menu will be filled with radishes, cucumbers, squash, squash blossom, tomatoes, spinach and potatoes, all harvested hours before the dinner. Chef Alex has prepared a menu that showcases the vegetables 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!

Dinner is $45 per person, beverages additional

This Dinner is SOLD OUT! Please call 734.663.3663 to add your name to the waitlist.

Roadhouse BBQ Dinner

If it’s July you know the Roadhouse is cooking BBQ! This yearly dinner is a favorite of regulars and of Chef Alex, it is the chance to combine the great BBQ dishes of the Roadhouse with new and exciting smoky and rich flavors. The past two years a BBQ sauce served at this dinner has found a permanent home on the Roadhouse menu – be one of the first to taste!

Dinner is $45 per person, beverages additional

This dinner is SOLD OUT! Please call 734.663.3663 to be added to the waitlist.

Camp Bacon Dinner with Andrea Reusing

Welcome to Camp!

Zingerman’s 2nd Annual Camp Bacon welcome campers and bacon-lovers to kick-off this weekend event with a special bacon dinner. We are welcoming James Beard winning author Andrea Reusing from Lantern Restaurant in Chapel Hill, NC to join Chef Alex, also recently named James Beard Best Chef in the Great Lakes, in the kitchn. Together the pair has created a menu full of seasonal, local ingredients and of course, bacon.

Learn more about Camp Bacon at www.zingermanscampbacon.com and learn more about Andrea Reusing and Lantern Restaurant at www.lanternrestaurant.com

Dinner is $45 per person, beverages additional

This dinner is SOLD OUT! Please call 734.663.3663 to be added to the waitlist.

Dexter High School Garden Project Fundraiser Dinner

$45 per person / $25 tax-deductible
Beverages and gratuity additional

The Roadhouse has long had a passion for teaching young students about farming, gardening and knowing where their food comes from. It is our honor to be a part of the Dexter High School Garden Project, whose mission it is to provide DHS students with a connection to healthy food, food self-reliance, career pathways and to each other and to celebrate our Dexter agricultural heritage. It will be a lasting tribute to Kevin Sullivan: DHS dad, gardener, food-lover and friend.

The garden will be adjacent to both the school greenhouse and the foods lab, and will make the connection between the two–helping students to better understand where food originates and how it nourishes them. Produce from the garden will be used in cooking classes and for donation to the community. The garden will include beds for growing produce, a seating area, and will ultimately include a hoophouse, meditation area, permaculture area with trees, student-engineered irrigation system, and an art installation.

Chef Alex Young, a DHS dad himself, and a group of passionate, young DHS students, have created a menu showcasing local farms and foods. We hope you join us for a great dinner with a great cause.

This dinner is SOLD OUT! Please call 734.663.3663 to be added to the waitlist.

Zingerman’s Cena Classica Italiana: Northern Italy Dinner

Zingerman’s Food Tours is headed to Piedmont, Italy in October of 2011 and we are helping put everyone in the Italian mood a few months early! The northwestern region of Italy provides inspiration for a menu full of Italian favorites and Chef Alex is working with Elph and Jillian, from Zingerman’s Food Tours, to craft a menu traditional to the region. Elph and Jillian will be on hand to share their knowledge and excitement over their upcoming trip!

Learn more about Zingerman’s Food Tour at www.zingermansfoodtours.com

This dinner is SOLD OUT – please call 734.663.3363 to be added to the waitlist.

San Street Dinner: from cart to table

Ji Hye Kim and Kristen Hogue Jackson are taking their esteemed memories of eating Asian street food off of their family dinner tables, and from street markets in Asia, and bringing it to the Midwest. Kim and Jackson created San Street, an aspiring new Zingerman’s business, which executes traditional Asian recipes with fresh, high quality ingredients- local whenever possible. The word “san” (pronounced sahn) comes the number three and is revered as one of the luckiest numbers in Asian culture, citing why some dishes, such as dim sum, are prepared in three’s.

Ji Hye and Kristen have reflected back on a recent trip to Asia and have created a menu traditional to Asia, but rarely prepared in Michigan. Guests will be served family-style, sitting together at communal tables and passing platters of pork buns, pickled vegetables, tea eggs and more. And there will be plenty of milk tea on hand to wash it down with.

This Dinner is SOLD OUT! Please call 734.663.3663 to be added to the waitlist.

HARC Dining for Dollars

Please join HARC – the HIV/AIDS Resource Center – to celebrate the 16th Annual Dining for Dollars!

Wednesday, May 18th, 2011 – 6:00 pm – Zingerman’s Roadhouse
Make your reservations today!
Online: www.hivaidsresource.org / Phone: 734-572-9355

$125 per person / up to 3 guests
$100 per person / 4 or more guests
$200 per person / Honorary Chair

Show your support for people affected by HIV/AIDS – We hope to see you there!

Small Giants Dinner with Bo Burlingham

It began in 2003 when Bo Burlingham and Inc. Magazine named Zingerman’s The Coolest Small Company in America and continued when Bo’s book, Small Giants, featured the Zingerman’s Community of Businesses (ZCoB) as a company that chose to be great instead of big. The Roadhouse is excited to have Bo back in Ann Arbor sharing the mojo of what makes a Small Giant. Ari Weinzweig, co-founder and CEO of the ZCoB, will join Bo, one of America’s leading business writers, for a discussion on what makes a company a Small Giant. Guests will have the opportunity to connect with others at the dinner and ask the pair questions on business, success, Small Giants and, of course, food.

Chef Alex has explored America, finding new and exciting Small Giants throughout the country. He and Ari will share their stories of success and pairing these new giants with the classics from the book, he has created an amazing meal, sure to increase your “mojo.”

The Menu – $45/person

Appetizers:
Preserved Ginger & Maytag Blue Cheese
Apricots & City Goat Cheese

Soup:
Bread & Pasolivo Olive Oil Soup
with Sea Urchin Roe

Salad:
Goat Cheese Tart with
Mustard Green Sprouts

Entrée:
Apalachicola Prawns Ètouffée
with Anson Mill’s Organic Rice

Dessert:
Askinosie Chocolate Soufflé

Bread:
Zingerman’s Bakehouse Pain de Montagne

This dinner is SOLD OUT!!!

Interested in learning more about Bo and becoming a Small Giant? Check out Zing Train’s two-day Small Giants Seminar.

Celebrate Mardi Gras with the Roadhouse!!

If you can’t make it to New Orleans for Mardi Gras celebrate with the Roadhouse! A long time favorite dinner of many, Chef Alex shares his love of Cajun and Creole cooking with a menu sure to rival one found in the Big Easy.

The Menu
$45/person for dinner, beverages additional

Appetizers
Oysters Rockefeller
Fried Boudin Ball
BBQ NOLA Shrimp

Soup
File Gumbo Z’Herbes

Salad
Leeks Vinaigrette and Shrimp Rémoulade

Entree
Okra Gumbo with Oysters, Shrimp, Chicken and Andouille
served with stewed okra, maque choux and red beans and rice

Dessert
Cala, Beignets and Pigs Ear

Beverages
Ramos Gin Fizz
Absinthe frappe
Café Brûlot

SOLD OUT!

6th Annual African American Foodways Dinner

African American History on a Plate: A Culinary Journey from Africa to America

The Roadhouse welcomes pre-eminent food historian and cookbook author Jessica B. Harris from New York City as our special guest for this annual celebration of traditional American foodways. In her new book, High on the Hog (reviewed by the New York Times on 01/09/11), Harris tell the engaging history of African American cuisine and takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. James Beard-nominated chef Alex Young will prepare a meal that brings that history alive while Jessica delivers the story of the food and the people who brought it here.

Check out Prosperity Starts With a Pea by Jessica B. Harris, published December 29th, 2010 in the New York Times for a small taste of what you are in store for.

“In High on the Hog, the inimitable Jessica Harris tells the story of the African-American diaspora from the perspective of an accomplished food historian. This is a gripping saga laced with descriptions of food that will make your mouth water.”
—Marion Nestle, NYU professor and author of Food Politics and What to Eat

“Anyone interested in food history will find plenty to savor in Jessica B. Harris’s latest book.”
—Saveur

Download the menu!
African American Dinner 2010

Blues at the Crossroads: Robert Johnson Centennial Project Dinner

One of the most famous Delta blues musicians, Robert Johnson influenced many musicians for generations with his voice, songs and amazing guitar skills. Together with the University Musical Society, we will be celebrating the man who, as legend tells it, gave up his soul at the Mississippi junction of Highways 61 & 49, to write the baddest blues the world had ever heard. Bruce Conforth, the first curator of the Rock and Roll Hall of Fame and U of M American Culture Professor, will share his stories and knowledge on Robert Johnson and his early influence on jazz while Chef Alex shares the story of Mississippi and blues through an amazing Mississippi meal. Robert Johnson Centennial Project Menu

Buy tickets to the Thursday, February 10th concert at www.ums.org

Mark Twain’s Feast: “A Tramp Abroad”

SPECIAL DINNER #100

Traveling throughout Europe, Mark Twain (aka Samuel Clemens) grew resentful of European food and became homesick, longing for the traditional foods of back home. Included in his 1880 travel memoir, A Tramp Abroad, Twain writes a nostalgic list of American foods he missed, including hot buckwheat cakes, butter-beans and Southern fried chicken.

Chef Alex and 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, the oldest culinary antiquarian bookshop in America, have crafted a menu exploring Twain’s most missed foods. This is a dinner not to be missed, pairing the rich history of Mark Twain’s life and his favorite foods.

THIS DINNER IS SOLD OUT!

Celebrate New Year’s Eve like a President!

Join the Roadhouse as we celebrate New Year’s Eve with the Roosevelts!

Continuing our tradition of celebrating past presidents on New Year’s Eve, the Roadhouse is ringing in 2011 with a look back at President Franklin Delano Roosevelt’s life at his famed home in Hyde Park, NY. Dubbed The House at Hyde Park by the public, President Roosevelt was born in the home, lived there throughout his life and was buried on the grounds.

Chef Alex has crafted a menu exploring President Roosevelt’s time in the home, where he and his wife Eleanor hosted family dinners, much like what the Roadhouse will be serving this New Year’s Eve.

Reservations recommended, call us at 734.663.3663 or reserve on-line.

Download the New Year’s Eve Menu
NYE 2010 Menu

Heirloom Harvest #4: Preserving our Harvest

$45/dinner
Special Dinner #97

The surplus of the harvest is preserved.  Tomatoes are roasted and peppers are wood-fired, vegetables are pickled, fruits are cooked and preserved.  In the field, greens are left for the frost to sweeten them and garlic is strung into braids and dried.  Potatoes and squash are kept dry and cool in cellars.  Preserving our local harvest means that we find traditional ways to keep the full, bright flavors of the summer and fall for use through the winter.

James Beard-nominated Chef Alex Young began a garden 5 years ago now as a way to spend more time with his family and also make really great food. What began as a plot of heirloom tomatoes has doubled in size each year and now includes livestock such as pigs and cattle.  This month, he’s cooking a flavorful dinner reflecting the flavors of the autumn fields.

Vampire’s Ball: A Fundraiser for Food Gatherers

$126/dinner
Proceeds from this event are donated to Food Gatherers

The Vampire’s Ball is now its 5th year. It was begun by Elizabeth Kostova, bestselling author of The Historian, as a way to give back to her community.  Every year, we’ve collaborated with Kostova on a “spooky” theme and a corresponding menu. With lots of help from Food Gatherer’s we make this one fun fundraiser. We typically raise about $10,000 for Food Gatherers each year, which translates to about 26,000 meals that can be provided to hungry individuals. Please help us fight hunger where we live!

This year the theme is Day of the Dead with a traditional menu reflecting the Latin American holiday. Elizabeth Kostova will be reading from traditional Mexican literature and James Beard nominated Chef Alex Young will create the menu.

Costumes are encouraged. (But not required, of course.)

Menu:
Appetizer Grilled Shrimp & Pork Rib Chicharron Gordita Oaxaca Mole
Soup Tomatillo & Avocado Soup with Smoked Snapper and Radishes
Entrée Lamb Shank Pozole with Guajillo Chili Salsa
Bread Hand Made Flour Tortillas
Dessert Tres Leches Cake

Native American Corn and Rice Harvest Dinner

With Special Guest, author Jim Northrup
$45/dinner
Special Dinner #96

Jim Northrup, Native American storyteller and author lives on the Fond du Lac reservation in Minnesota.  His writing is imbued with day-to-day reflections of life on the reservations and suffused with humor and political allusion. Jim writes the syndicated column Fond du Lac Follies and his books include Walking the Rez Road and The Rez Road Follies.  In order to give Jim adequate time to share stories, poems and speak about life, we will begin this evening early, and start with a short talk.

Also present will be Margaret Noori and Howard Kimewon, both teachers of Ojibwe at U of M, will speak about traditional Native American life, which means following the seasons, preparing, collecting, storing and preserving the harvest to use across the year.  The menu for this Native American dinner, crafted by James Beard-nominated Chef Alex Young will explore two harvests that possess cultural significance for the Native American tradition, rice and corn.

MENU:

Starter:

Smoked Duck & Blueberries

Soup:

Mandaamin (Howard Kimewon’s Corn) & Bacon

Entree:

Grilled Venison

or

Grilled Perch

Sides:

Manoomin (Jim Northrup’s Hand-Picked Rice)

Roasted Sweet Squash

Dessert:

Corn & Maple Pudding

Cornman Farms Heirloom Harvest #3

$45/dinner
Special Dinner #95

James Beard-nominated Chef Alex Young began a garden 5 years ago now as a way to spend more time with his family and also make really great food.  They way he describes it, there was an added excitement in serving a special to guests which you not only cooked, but also grew, yourself.  Today, Chef Alex’s Garden is a full-fledged farm, growing over 130 varieties of more than 27 types of vegetables.  What began as a plot of heirloom tomatoes has doubled in size each year and now includes livestock such as pigs and cattle.

Cornman Farms has a passion for full-flavor and taste plays a big part in what plants are chosen to grow. Varieties are chosen for their flavor and their ability to thrive in the midwestern climate, then they are properly cared for by us. Throughout the growing season, vegetables are prepared and served just hours after being picked.

The late summer finds the farm and our menu awash in the colors of the harvest.  Tomato plants are yielding almost a hundred pounds daily of sunny orange-yellow, brilliant red, luscious green, and deep, dark purple fruits.  Lipstick peppers are a blaze of fiery red, and green kale, squash, carrots, radishes and potatoes fill out the spectrum.

MENU:

Appetizers:

“U-Pick” Radishes

Mini BLT’s

Stuffed Cabbage

Pickled Beets & Blue Cheese

Fried Farro & Squash Ravioli’s

Alex’s Tomato Bar

Mozzarella, basil & olive oil

Salads:

Celery Salad

Dill-Garlic Pickles

Entrees:

Wood-Fired Bratwurst

Lamb Stuffed Hungarian Peppers

Turkey & Potato Dumplings

Grilled Tuna Stuffed Genovese Tomato

Sides:

Grilled Kale

Roasted Carrots

Roasted Potatoes

Breads:

Potato-Dill Bread

Roasted Pepper & Cheshire Cheese Bread

Desserts:

Blueberry Crumble

Fried Apple Pies

Upside Down Peach Cake

Cornman Farms Heirloom Harvest Dinner #2

$45/dinner
Special Dinner #94

James Beard-nominated Chef Alex Young began a garden 6 years ago now as a way to spend more time with his family and also make really great food.  They way he describes it, there was an added excitement in serving a special to guests which you not only cooked, but also grew, yourself. What began as a plot of heirloom tomatoes has doubled in size each year and now includes livestock including pigs, cattle, chicken and lambs.

Cornman Farms has a passion for full-flavor and taste plays a big part in what plants are chosen to grow.  Varieties are chosen for their complexity of flavor and ability to thrive in Michigan’s climate and then properly cared for by us. Throughout the growing season, vegetables are prepared and served just hours after being picked.

The flagship of the summer harvest and long-time passion of the Roadhouse are the heirloom tomatoes, which star in this dinners’ menu.  The focal point of this dinner is a raw tomato bar, which allows guests to sample each variety of heirloom tomato grown at Cornman Farms in order to compare the flavors and complexities of each one.

Menu

Starters & Salads

Heirloom Tomato Bar
Fresh Mozzarella
Tuscan Bread Salad
Zucchini Salad
Grilled Summer Succotash Salad
Wheat Berry Salad

Entree

Fresh Grilled Tuna Stuffed Tomatoes
Spring Lamb
Beef Kabobs
Pastured Chicken Sausage
Eggplant & Farro Lasagna with Pink Sauce
Candied Onions

Bread

Wheat Rolls

Dessert

Blueberry Cobbler
Peaches & Bourbon
Green Tomato Pie

Third Annual Crab Feast

$60/dinner (3 crabs and buffet-style sides)

Jennifer Elrod, one of our Front-of-House Managers, can’t wait to share this mid-summer coastal tradition with you.  Growing up in Ann Arbor, Jennie’s family vacationed every year in Maryland.  Nightly, her family dined at the same seaside locales, each smelling of Old Bay (THE signature spice of the region) and salt water. After long days at the shore they’d sit at makeshift tables covered in brown paper while crabs came steaming to tables on cafeteria trays.

Jennie’s hope is to recreate the community atmosphere of those seaside restaurants. Chef Alex will cook plenty of Maryland Blue crabs and lots of traditional sides.  We’ll be doing crab-picking demonstrations, so you won’t need to worry about never having picked a crab before. Join us for this traditional coastal feast.


MENU

Entree:

CRABS-CRABS-CRABS
Melted Butter & Lemons

Sides:

Corn on the Cob
Baked Beans
Potato Salad
Tomato Salad
Cole Slaw

Bread:

Parker House Rolls
Corn Muffins

Dessert:

Lady Baltimore Cake
Sponge Cake with Orange Icing
Tapioca Pudding with Berries

Soil to Supper: A Cornman Farms Dinner

$45/dinner
Special Dinner #93

James Beard-nominated Chef Alex Young began a garden 5 years ago now as a way to spend more time with his family and also make really great food.  They way he describes it, there was an added excitement in serving a special to guests which you not only cooked, but also grew, yourself.  Today, Chef Alex’s Garden is a full-fledged farm, growing over 130 varieties of more than 27 types of vegetables.  What began as a plot of heirloom tomatoes has doubled in size each year and now includes livestock such as pigs and cattle.

Cornman Farms has a passion for full-flavor and taste plays a big part in what plants are chosen to grow.  Varieties are chosen for their complexity of flavor and ability to thrive in Michigan’s climate and then nurtured in a way that embraces the concept of organic. Throughout the growing season, vegetables are prepared and served just hours after being picked.

This dinner celebrates the earliest harvest including first-of-the-season tomatoes, cucumbers, beets, spring carrots, new potatoes and even turnips.

MENU

Starters

Heirloom Tomatoes
Handmade Fresh Mozzarella
Tomato Bead Crostini
Roasted Heirloom Garlic Crostini

Bread

Whole Wheat Pan Bread

Salad

Pea Salad
Roasted Beets & Zingerman’s Creamery Aged Chelsea Goat Cheese
Red Fife Wheat Berry Salad

Vegetables

Grilled New Potatoes
Grilled Summer Squash & Mushroom Kabobs
Roasted Turnip & Carrot
Broccoli Casserole with Hook’s 7-year Cheddar
Grilled Corn with Ancho Chili & Butter
Green Tomato Lasagna

Entree

Curried Beef Kabobs
Spring Lamb Kabobs
Chicken Coq au Vin

Dessert

Fresh Berry Pies
Ice Cream Cake
Green Tomato Pie

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Andre Williams & his Band on the Roadhouse Patio

(Doors open at 8:30pm)
Tickets $15/person (available online or at the Roadhouse)

The famed R&B musician will join us to play a concert out on the patio at Zingerman’s Roadhouse. Andre topped the charts with his song “Bacon Fat” in 1957 and, at 75, he’s going stronger than ever.  He was profiled in Ari’s book Zingerman’s Guide to Better Bacon and is celebrating a new album on Bloodshot Records, That’s All I Need, and he has just authored his first novel, Sweets.  Join us for this rare Ann Arbor performance by an American music original.

Tickets are available for purchase online or at Zingerman’s Roadhouse.

This concert kicks off a weekend of bacon-centric events at Zingerman’s.  For more information, go to www.zingermanscampbacon.com.

Bacon Dinner

SOLD OUT!
$45/dinner

Special Dinner #92

We've pretty much tried just about everything and discovered that bacon is one of our favorite, full-flavored ingredients.  We should know – we wrote the book on it! Join us for a dinner, featuring bacon in almost every course – even dessert.  Chef Alex will create a menu using Ari's book, Zingerman's Guide to Better Bacon as a starting point.  And Ari will share stories of bacon, writing, cooking and eating.

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True ‘Cue: Annual BBQ Buffet with Guest Ed Mitchell

$45/dinner

Special Dinners #90 & #91

BOTH DINNERS ARE SOLD OUT!

Seven years after he visited the Roadhouse (before it opened) to teach the traditional Eastern North Carolina whole hog barbecue style we still use today, Ed Mitchell will return to the Roadhouse.  He and Chef Alex will spend three days preparing for a two-day feast of traditional barbecue styles from all over the country.  You can count on really great ingredients, like grass-fed meats managed by Cornman Farms – our very own farm in Dexter, MI, plenty of local vegetables, and all your favorite fixin's.

MENU

PORK

Mr. Mitchell’s Whole Hog

Smoked Ham

Smoked Loin

Beer BBQ’d Belly

BEEF

Dry (Coffee & Cocoa) Rubbed Ribs

Smoked Prime Rib

BBQ Whole Chuck

CHICKEN

Butter Dipped Whole Chicken

SIDES

Green Slaw

Chow-Chow

Stewed Tomatoes

Potato Salad

BBQ Beans

Corn Salad

Fruit Salad

BREADS

Corn Bread

DESSERTS

Fruit Cobblers

Key Lime Pie

Banana Cream Pie

Boston Cream Pie

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Foley’s Fresh Fish Feast

$45/dinner
Special Dinner #89

For this special event, we're joined by Bill Gerencer, long-time fish buyer for one of our favorite sources for fresh, flavorful seafood, M.F. Foley, a family-owned company with decades-old ties to Zingerman's and the Ann Arbor area. Join us for a dinner highlighting our favorite Foley's fare and a discussion with Bill as he talks about his passion and commitment to providing fresh, flavorful fish.

Menu

Appetizers

Maine Lobster Roll:  lobster, mayonnaise on a roll

Soup

Fresh Clam & Salt Pork Chowder:  clams, pork, potatoes & cream

Salad

Fried Ipswich Clam & Succotash Salad:  squash, corn & beans, dressed

Entrée

Broiled Haddock with Steamers, Saffron Tomatoes & Portuguese Chorizo:  served with linguine noodles

Desserts

Key Lime Pie Napoleon:  crispy phyllo leaves layered with real key lime custard

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Zingerman’s Roadhouse at Wine Fest

Come see us at the Ann Arbor Art Center's annual fundraiser.

Support the Ann Arbor Art Center while you enjoy an elegant… and spectacular evening of fine wines, delicious foods, great art and good friends in true BIGThink* style. The evening will include a tantalizing strolling supper, wine tasting, live and silent auctions and a rare wine bar. Black tie optional; dramatic first impressions required! Featuring a strolling supper with food from great local restaurants.

Event will be held at:

U of M's North campus Research Complex (formerly Pfizer)
2800 Plymouth Rd.

For tickets & information visit www.winefest.org
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Doce de Mayo (The 12th of May) Mexican Dinner

$45/dinner
Special Dinner #88

Fabian’s Favorite Foods

Drawing on his family’s cultural background, Zingerman’s Roadhouse Restaurant Manager Fabian Salinas looks back to some of the foods he grew up with, including meals he ate at celebrations in Mexico.  Using his mother’s own recipes to create a very special menu for this event, he explores foods from Northern Mexico, including Frijoles a la Charra, tamales and gorditas.  The evening’s beverage selections will include a tasting menu of tequilas.

SOLD OUT!

A Conversation with Michael Pollan

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.

Algerian Jewish Dinner

$45/dinner

Special Dinner #87

The Roadhouse will take a deep peek at Algerian Jewish foods. Similar to many other North African cuisines, such as Morocco and Tunisia, Algerian Jewish cuisine is different because it has the added element of being kosher. The foods of Algerian Jews reflect the dishes of the earliest Jewish arrivals beginning in the 4th century CE as well as the arrival of Sephardic Jews beginning in 1492. As with all new populations, individuals brin

g their food traditions, including dietary laws, and meld them with the ingredients and preparations available to them in their new home. Rebecca Wall will join us as a special guest to talk about the unique cuisine of Algerian Jews and how their foodways reflect their experiences.

Reserve a Seat!

Interested in a bit more history? We've posted an interview with Rebecca Wall in our Learn About our Food section. Enjoy!

MENU:

Appetizers:

Borekas of Lamb, Tuna and Potato

Soup:

Lablabi- Regional Chickpea & Garlic Soup

Salad:

Carrot Salad

Entrée:

Kousksi bil Ghalmi- Braised Lamb with Ras al Hanout

Sides:

Chakchouka- A Ragout of Chickpeas and Peppers with a Poached Egg on Steamed Cous Cous

Dessert:

Semolina Honey Cake
Almond Stuffed Cigars

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Traditional Beefsteak: A Dinner Featuring Cornman Farms Meat

$45/dinner
Special Dinner #86

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, napkin

s, 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 meat pasture-raised at local farms, including Cornman Farms.

This dinner is SOLD OUT!

Menu:

Sliced & Grilled Cornman Farms Beef:

  • Sirloin
  • Eye round
  • Brisket
  • Rib-eye
  • Tenderloin

Double Lamb Chops

Beef Kidneys with Nueske’s Applewood Smoked Bacon

Twice-Cooked Heirloom Burbank Russet Potato French Fries

Roasted Vegetables

Fruit Cups

American Sherry & Beer

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Creole & Acadian Carnival: A Mardi Gras Dinner

$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

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New Year’s Day Brunch

big coffee snowmanJoin us for a flavorful breakfast tradition. We are serving a special

holiday brunch menu to celebrate a new beginning, a fresh outlook, and a New Year! We're taking reservations now.

The Roadhouse will serve black-eyed peas and greens for good luck and prosperity in the upcoming year. Zingerman's Roadhouse opens at 8am for drive-through breakfast & plenty of coffee!

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Book Signing with Ann Pearlman

FREE Event with complimentary coffee, and Christmas Cookie Club Cookies from Zingerman's Bakehouse.christmas-cookie-club

Author of The Christmas Cookie Club, Ann Pearlman (and mother of Melina, a long-time server at Zingerman's Roadhouse) will join us to celebrate her debut nov

el. (Read Ari's introduction to the partnership between Ann & the Bakehouse)

Ann will be available to answer questions about the book, and sign your very own copy. You can also bring home boxes of the delicious cookies that Zingerman's Bakehouse created to celebrate Ann's book. It features Molasses Ginger Crisps and Pecan Butter Balls using recipes from the book, and the Bakehouse's own Chocolate Mint Shortbread.

The Christmas Cookie Club by Ann Pearlman $24.99

Zingerman's Christmas Cookie Club Collection $14.99

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New Year’s Specials from the 1922 Oval Office

white-house

…And that’s an Executive Order!

The Roadhouse has a full-flavored menu prepared for your New Year’s Eve dinner. We’re serving specials that pack a Presidential punch! Our chefs are preparing a menu featuring favorites from the Oval Office through our nation’s history. Each dish will be a past president’s favorite, or perhaps was served at a past Executive function.

The Roadhouse will be open until 10pm on New Year’s Eve.

Make reservations soon, we will fill quickly. Call 734.663.3663
A la carte menu.

STARTERS:

Seared Hudson Valley Fois Gras

Sweetbreads Piccata

Potted Ham & Pickled Eggs

Oyster Stew

Truffled Chicken Consomme

Peekietoe Crab Louis

ENTREES:

Standing Rib Roast with Yorkshire Pudding

Roasted Local Peking Duck with Blueberries & Wild Rice

Beef Wellington with Braised Endive & Potatoes Delmonico

Potato Scaled Wild Stripped Bass with Potatoes Lyonnaise

Tronçon of Halibut with Sauce Béarnaise

DESSERTS:

Profiterole

Lemon & Chocolate Cream Pies

Chocolate Fondue

Citron de Saxon

Selling Their Soul: History of African American Street Vendors

$45/ dinner

Special Dinner #84

5th Annual African American Dinner

street vendor

Adrian Miller is our special guest for the second year in a row. His research for a book on the history of soul food in America brings us a flavorful exploration of African American street vendors around the country.

Adrian is former Special Assistant to President Clinton and is currently Senior Policy Advisor to Colorado

Governor Bill Ritter, Jr. His passion for food leads him to spend his free time as a certified barbecue judge for the Kansas City Barbecue Society and as a board member for the Southern Foodways Alliance, an organization crab cartdedicated to preserving and promoting the diverse food cultures of the American South. (Check out his recent interview with Ari.)

James Beard-nominated Chef Alex Young will work with Adrian crafting a menu reflecting the culinary

contributions of African American street vendors.

Reserve a Seat!

Menu:

Appetizers

Mississippi Tamales

Deviled Crab

Hominy Croquettes

Soup

Peanut Soup

Entrees

Philadelphia Pepper Pot

or, Curried Catfish

Dessert

Monkey Meat & Cala

Ann Arbor Educational Foundation Fundraiser

$100/dinner + t-shirt
$150/dinner & t-shirt + 6pm reception with Ann Arbor Schools Superintendent Todd Roberts

James Beard-nominated Chef Alex Young began Cornman Farms five years ago as a verdant garden of heirloom tomatoes. This year, he’s cultivated crops to yield a cornucopia of heirloom tomatoes, pota­toes, beans, greens and herbs. Cornman Farms is unlike any around because it fo­cuses on heirloom varieties of produce in­cluding growing all strains of Brandywine tomato and beans whose seeds possess a rich, if little known, history.
The Heirloom Harvest Dinner features fall crops gathered from Zingerman’s Cornman Farms, including squash, beets, heirloom housemade sauerkraut and handmade sausage.
Proceeds from the dinner benefit the Ann Arbor Schools Educational Foundation, which provides funds to the Ann Arbor Public Schools with the mission to enrich public education.

4th Annual Vampire’s Ball

$126/person

food gatherers logoA Benefit for Food Gatherer’s
Food Gatherer’s is a local, independent non-profit organization, founded by Zingerman’s, whose mission is to fight hunger in Washtenaw County. The fourth annual Vampire’s Ball is a collaboration between Zingerman’s Roadhouse and bestselling author Elizabeth Kostova, who is passionate about giving back to her community.

Elizabeth Kostova will hold an advance reading of her forthcoming novel, The Swan Thieves, to be released in early 2010. Her novel is the story of an art-loving psychiatristSwan Thieves Cover whose journey to discover the past tragedy which informs the life of his patient, renowned painter, Robert Olivier, takes him on a historical adventure through time from the late nineteenth to the late twentieth centuries and across two continents.
James Beard-nominated Chef Alex Young will craft a menu based around the geographical locations of the book and drawing on the book’s theme.

If we reach our goal of selling 80 seats to the dinner, we’ll have raised over $7000 for Food Gatherer’s, which is wonderful at a time when the demand on food banks is increasing. With the funds we’ll raise, we’ll provide over 18,000 meals for the hungry.

Give us a call for reservations at 734.663.3663 or use our online reservation form.

Reserve a Seat!

The Menu:
Appetizer

Steak Tartare with Quail Egg

Soup

Normandian Bouillabaisse

Salad

Loire Valley Grape Salad

First Course

Dover Sole Meuniere

Entree

Roast Leg of Lamb

Dessert

Rum Babas with Melomelo

Foley’s East Coast Seafood Dinner

$45 / dinner
Special Dinner #82

Foley LogoWe get exceptionally good fish from the MF Foley Company out on the Massachusetts coast. While the Foley’s folks aren’t “local” in the sense of having an office or a dock down on South State St., they do actually fill the bill ffishing boat 3005Uor us in that sense rather remarkably well. The key for us when it comes to our drive to localize is that we have a positive, meaningful relationship with the people and products we work with and that we carry the benefits of that good relationship all the way through to our customers who buy and benefit from what we sell.

James Beard-nominated Chef Alex Young will craft a menu drawing on his long-time relationship with Foley’s, reflecting fresh fish from the East Coast.

Our Special Dinners fill fast, call us at 734.663.3663 or use our new online reservation form.

Reserve a Seat!

Menu
Appetizers

Stuffies & Codfish Balls

Bread

Hardtack and Portuguese Sweet Dinner Rolls

Oysters

Flying Point,
Wawenoc & Pleasant Point

Salad

Bluehill Bay Mussel
Portuguese Style

Entree

Joe Booker Beef Stew & Sautéed Maine Lobster

Dessert

Butter Tart, Whoopie Pie & Blueberry Buckle

2nd Annual Maryland Crab Feast

crab
$37/dinner (includes 3 crabs + buffet-style sides)

In a wildly successful event last year, the Roadhouse was able to bring together individuals whose passion for their home-town crab feasts was not diminished by the fact that they were too far away to enjoy these community events. Like the barbecue in the South, the East Coast boasts the crab feast, a casual event, which gives individuals the chance to come together to support a common cause, or just to hang-out with friends and family.
The Roadhouse will host an outdoor buffet with fresh Maryland Blue crab along with all the summer fixin’s that go alongside it, including plenty of beer!

Don’t miss out on this flavorful community experience!

Make your reservation by calling 734.663.FOOD (3663) or use our new online reservation link.
Reserve a Seat!

U of M Transplant Center Fundraiser

$85/dinner ($65 = tax deductable)

Eh…What’s up Doc?
Ever wanted to see how doctors perform outside the waiting room? This is your chance to find out! In a fundraiser to benefit the University of Michigan Transplant Center, the Roadhouse will be cooking up flavor food – and your servers will be doctors from the University of Michigan. Let last year’s event speak for itself!
If you’re interested in attending, call the Roadhouse at 734.663.3663. (We will be taking your credit card number for this reservation.)