From the Root Cellar to the Table: Dinner with Zingerman’s Roadhouse at Serendipity Books
Celebrating Michigan’s harvest, the farmers who sustain us, and the flavors of the Midwest.
Sunday, January 17th at Chelsea Books | 6-9pm | $90 or $110 with Wine Pairings
Join Zingerman’s Roadhouse at Serendipity Books in Chelsea for a special farm-to-table dinner celebrating the bounty tucked away in our local root cellars.
Each fall, Michigan’s farmers preserve the season’s harvest, giving fruits and vegetables time to cure, deepen in flavor, and develop the distinctive character of our Midwestern landscape. These carefully stored treasures allow us to enjoy the best of local agriculture long after the fields have quieted for winter—and give us the opportunity to support our farmers all year long.
Chef Bob Bennett will bring these seasonal ingredients to the table in a thoughtfully prepared meal that celebrates the flavors of our region and the people who grow and raise our food. We’re proud to highlight the work of friends and partners including Tantré Farm, Kapnick Orchards, Norm Holtz, Washtenaw Meats, and others who help make Michigan’s local food system so special. Withington’s will carefully curate the wine menu, ensuring every sip is a perfect pairing!
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Appetizer
Roasted Beet & Apple Hand Pie (V)
A savory hand pie with roasted beets, caramelized apples, and leeks.
Soup
Cappelletti in Brodo
Parsnip and ricotta-filled ravioli in a flavorful chicken broth.
Entrée
Lamb with Rosemary Jus (GF, DF)
Braised lamb roulade garnished with a pistachio salt with a rosemary jus
Rutabaga Confit Mash (V, GF)
Local rutabaga confited in olive oil, then mashed with Vermont Creamery cultured butter.
Charred Daikon (V, GF, DF)
Local daikon radish charred over wood.
Dessert
Apple & Buckwheat Cake (V, GF)
A tender buckwheat cake with bits of cold-stored Michigan apples, served warm with lightly sweetened cultured cream and apple cider syrup.