Roadhouse takes its pepper up two notches with farm-to-table Tellicherry. By Ari Weinzweig It’s a Natural Law of Business that if you want to be great, you’ve got to keep getting… Continue Reading The Big Black Pepper Upgrade
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… Continue Reading The 6th Annual Vampires’ Ball: A Benefit for Food Gatherers
by Jane Ammeson Though so far I’ve been able to walk to all these places, all within a radius of a few blocks, for my next stop I hit the… Continue Reading Ann Arbor vibe: Where social consciousness meets creativity
It’s a new thing for me, this interest in imperfection. It just sort of happened. It’s strange how stuff can come together like that sometimes; fate finds funny ways of furnishing the material I need to make mental moves forward: things that unexpectedly open intellectual and emotional doors, stuff that helps me stay away from the stagnation of sitting with the status quo for too long. In this case it was a funny bit of nonfiction; burgers inserted themselves, unexpectedly, into the writing of a business book. One of the best things for me about writing as I get to do it here is that I move very freely from food to business and back again. Usually I have at least one essay on each in the works at the same time. I like that a lot—I live the food and the business work every day. And not that many people get to go from mission statements to wild mushrooms the way I do. Continue Reading The Search for the Imperfect Burger
Contact Us Comments? Suggestions? Concerns? We’d love to hear from you about your dining experience at the Roadhouse! Do not hesitate to reach out at any time. We love your… Continue Reading Contact Us
On November 25, the New York Times published an article about the quintessential American dish, Macaroni and Cheese. Featured in the article is the Macaroni and Three Peppercorn recipe made by Zingerman’s Roadhouse. Check out the article, then enjoy the recipe included here. Continue Reading Mac & Cheese Making a Comeback?
by Ari Weinzweig Halloween is hardly a new thing. Candy corn, caramel apples, pumpkins, witches, bonfires, devils, costumes . . . every American is pretty well familiar with it. Those… Continue Reading Ireland, Better Butter And the Origins of All Saint’s Day
I’ll not forget my first trip to Ireland. I went over, on my own and knowing no one there, in June of 1989. Although I can’t say I could tell at the time it was happening, that first visit was the start of a lifelong love affair with the place. I’m not really at all sure why it happened. I suppose in truth it doesn’t really matter—the thing is that it did. I guess that’s usually the way that sort of stuff unfolds. Whether you’re knowingly ready or not, something clicks and you find yourself, planned or not, with a connection that works, one that continues to build as you get to know more of the details and the depth behind the initial experience. Continue Reading Love, Luck & Irish Butter
InMotion Hosting Events Special Events About Zingerman’s Roadhouse The seventh member of Zingerman’s Community of Businesses, located in Ann Arbor, Mich., the Roadhouse opened in 2003 with the vision of… Continue Reading Home
by Ari Weinzweig Challenging the Local Flavors Someone who just moved to town this year asked me when locals here start getting sick of the winter. I think it’s about… Continue Reading A Mess of Greens
by Ari Weinzweig I hardly even know where to start on this one. Pimento cheese has been pretty much the surprise of the year for me. Like the horse races… Continue Reading Pimento Cheese
Although polenta is woven firmly into the cooking and culture of much of Europe, it’s relatively modern since corn didn’t come to Europe ‘til after Columbus, at the very end of the 15th century. However, porridges made from dried and ground grains existed long before that. While it was generally rejected in well-to-do parts of the Continent, it was quickly put to use as an economical way to feed the poor. In hard-scrabble, scrounging economies—Tuscany, the mountains of Northern Italy and Greece and remote spots like Romania, corn polenta became THE major food for most people.While it is still associated in some people’s minds with poverty, it’s also connected to the communities that cook it in the same way that pasta, rice, fish and paella are elsewhere. They’re part of everyday eating, part of the seasonal swings of celebration, tied into religious feasting and fasting rituals. Continue Reading Polenta