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Jelly Bean Jump Up Special Dinner
March 14 @ 7:00 pm - 9:00 pm$90.00
Special Event: 8th Annual Jelly Bean Jump Up
With Alaska’s Shoreline Wild Salmon
Zingerman’s Roadhouse | Tuesday, March 14th | 7 p.m. | $90 + donation options
Our 8th Annual Jelly Bean Jump Up special dinner, benefitting SafeHouse Center, will feature wild Alaskan salmon – one of the jewels of the American culinary crown – from Shoreline Wild Salmon.
We’re thrilled to welcome Marie Rose, Michigan native and co-founder of Shoreline Wild Salmon, and her partners Joe Emerson and Keith Heller for this special dinner in support of SafeHouse Center. This will be the Roadhouse’s fourth dinner supporting Jelly Bean Jump Up—Marie and her team were part of the last one back in 2020! The dinner will, of course, feature lots of wild-caught Alaskan salmon–one of the jewels of the American culinary crown–from Shoreline Wild Salmon.
Marie has a personal passion for SafeHouse Center’s mission. Marie Rose earned her degree in Social Work from Michigan State, where much of her advocacy work focused on domestic violence awareness. Marie’s background in social work and her experience in the salmon business has taught her the importance of sustainability, connection and individual access to resources.
Join us and the Shoreline crew while they showcase their delicious salmon at the 8th Annual Jelly Bean Jump Up, and help us raise awareness and funds for Ann Arbor’s SafeHouse Center.
This special dinner will also include a silent auction, featuring items from local community partners.
You can also join us at the State Theater Monday March 13 for a film screening of a documentary featuring Marie Rose from Shoreline Wild Salmon. Proceeds will also go to SafeHouse Center.
Smoked Coho Salmon Taco
House-smoked Coho salmon and hoecake taco, with roasted poblano salsa.
Salmon Cake Salad
With lemon aioli and fresh greens.
Roasted Lingcod & Polenta
Alaskan lingcod with tarragon butter, over Anson Mills’ Red Flint Polenta Integrale. Topped with fresh herbs.
Coho Salmon & Bacon
Sautéed Coho salmon served over a parsnips and herb mash. Topped with a scallion and bacon salad.
Blueberry Betty with Lemon Curd
Blueberry and sweet crumb layers topped with lemon curd.
Please select the number of tickets for your chosen entree, then click on Get Tickets