Special Event #237: Milled in Michigan, with Love
Featuring stone-milled grains from Zingerman’s Bakehouse
Stone milling from local grains has enriched southeastern Michigan as far back as the early 19th century! Water-powered stone grist mills were at the heart of every town that settled along the Huron, Clinton, and Raisin Rivers. To tie in with this tasty tradition, Zingerman’s Bakehouse recently began freshly milling their own flours using organic grains. The result, as we can taste with the rye they are milling for our beloved Roadhouse bread, is a delicious difference in flavor and quality.
For Made in Michigan month, Zingerman’s Bakehouse will feed our hearts and souls by connecting us to our history of milling grain on May 14th. This will not be a run of the mill dinner! Chef Bob Bennett and the Zingerman’s Bakehouse team have put their shoulders to the wheel to turn out an incredible tasting menu to showcase the best of their stone-milled organic grains! Come get away from the daily grind for a fun and flavorful evening while we listen to managing partners Amy Emberling and Frank Carollo talk about how their freshly ground flours are making everything they bake that much better.
A Taste of Biscuits
Zingerman’s Bakehouse Bread
Roadhouse Bread, Country Miche, Vollkornbrot
Halloumi and red onion with sofrito.
Castelvetrano olive with whipped goat cheese.
Red Spring wheat berry salad with fresh spinach, feta, champagne vinaigrette, and spiced bread crumbs.
Entrée (Choice of)
Buttermilk Fried Chicken
Buttermilk marinated. tossed in freshly milled flour, then fried. Served with mashed potatoes and milk gravy.
Pasta made from freshly milled flour, layered with vegetables, tomatoes and basil pesto.
Ice Cream Sandwiches
Zingerman’s Creamery vanilla gelato sandwiched between two Zingerman’s Bakehouse double chocolate cookies.
Menu subject to change.