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Thank you for signing up for our brand new weekly curated email—here’s a quick roundup of 5 Zing things Ari is excited about this week—stuff you might not have heard of!
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Zingerman’s Bakehouse Book Debut at the Greyline
Oct. 3rd, 4:30–6:30PM
Next Tuesday, we’re having a party to celebrate the release of our brand new, super beautiful, ultra-tasty new book—Zingerman’s Bakehouse. We’ll be celebrating with a very special event at Zingerman’s Greyline. Veteran journalist Micheline Maynard for the New York Times and Forbes will lead a special Q&A with Bakehouse managing partners and authors Frank Carollo and Amy Emberling, who will also be signing copies of their new book. Zingerman’s Catering will be serving a bountiful spread, featuring the best of the Bakehouse. This really is an amazing book, guaranteed to be a classic in this community for years to come. Here’s what I wrote for the Bakehouse foreword:
“Like everything else from the Bakehouse this book is a product of a great deal of care, good intention, long hours of conversation and a whole lot of hard work. Like most of our breads it’s leavened naturally. It’s been proofed, punched down a few times, proofed again and again and after a few years in the ‘intellectual oven’ it’s ready to read. Take a deep breath. Sip some good coffee or tea. Settle in. Read. Bake. Eat enjoy.”
Can’t make it to the Book Debut? Come to the Roadhouse Bakehouse Brunch on October 21st where Frank and Amy will be talking about the Bakehouse, the craft of artisan baking and we’ll be featuring a beautiful brunch menu featuring the best of the Bakehouse and Roadhouse put together into one tasty and terrific morning. See the menu here.
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Miss Kim Meets her Match(a)
Miss Kim has partnered with Zingerman’s Creamery to create Miss Kim Matcha Gelato. Made with the classic Matcha green tea from Japan, it tastes, and looks, terrific. Katie Jozwiak, Manager at Miss Kim, describes it as “perfectly balanced. Not too bitter. You can taste the sweet cream. It’s silky texture… It’s got the tannins of the tea, but they’re balanced by the sweet cream. I feel really refreshed after I eat it.” I agree. Like everything else that comes out of the kitchen at Miss Kim and Zingerman’s Creamery, there’s an attention to detail that you don’t usually find in the freezer aisle. Serve it at home with a bit of whipped cream, topped with a pinch of matcha tea powder. Or come in and order some on site—available at Zingerman’s Creamery, Miss Kim and Zingerman’s Roadhouse.
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Exceptional New Arrival at the Deli—
Honey Vinegar from Mieli Thun
Sweet + sour + 24 months of aging make for one seriously amazing vinegar from mountains of northeast Italy. The folks at Mieli Thun take 20 liters of honey, mix it with 7 liters of water and allow it to ferment into traditional mead (aka, honey wine). The wine is then allowed to complete its fermentation cycle to become honey vinegar. The whole process takes about two years! “Mieli Thun is one of, if not the best, nomadic beekeepers in Italy, and it’s probably the best Italian honey we have here at the Deli,” says Retail Manager, William Marshall. And I’m so glad they do because this honey vinegar is delicious. Amber color and ambitious flavor that’s superfine on salads, with vinegared fish (an old Roman Jewish tradition), or on fruit salads. It’s also great with olive oil and anchovies. It’s already a regular item on my counter at home!
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Crudo Olive Oil from Puglia
As we finish out tomato and mozzarella season, the new love of my olive oil life is this really big, super spicy, bad (in a good way), bold, super-compelling oil from the Southeastern corner of Italy. I love it. If you like to live on the culinary edge, where big flavors are a good thing and middle of the road is a place you want to avoid at all costs, this oil is probably perfect for you. Crudo Olive Oil is produced outside the tiny town of Bittetto in Puglia by the third generation of the Schriralli family who’ve been farming this land since 1922. This oil is made only from the very special Ogliarola variety of olives, is unfiltered, amazingly brilliant in its bright green color and exceptionally pronounced in its flavor. Julia della Croce says, “the oil’s fresh and potent herbaceous aromas and spiciness lifts everything from fish to red meats, especially when they are grilled, and especially when they are peppery.” It won a Silver Medal at the prestigious Los Angeles International Extra Virgin Olive Oil Competition this past spring. Ask for it at the Deli and we’ll let you try some so you can fall in love, too!
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Bottom Line Change Pamphlet and Workshop
One of the “secrets” behind what makes Zingerman’s so unique is our long-standing and highly effective change methodology - it’s been a big part of what we do for about 15 years now. We learned the basics of it from Stas’ Kazmierski. The Bottom Line Change pamphlet came out last winter and ZingTrain also offers a full on, four hour, hands on workshop on it as well.
Does it work? Verne C. Harnish, nationally known founder of Entrepreneurs' Organization and Gazelles had this to say in his recent Verne’s Insights newsletter: “Zingerman’s, the $60 million ‘best deli in the world’ co-founded by anarchist Ari Weinzweig, has the best change management process I've ever seen—something Ari guided our audience through at last year’s ScaleUp Summit. [With the release of the pamphlet] Ari has finally written down the process for getting employees to own their suggestions and drive improvement ideas through an organization—they create the vision, they get the buy-in, and they drive the improvement - plus, it’s fun.”
Purchase the pamphlet online from zingtrain.com, zingermanspress.com, or at the Deli, Roadhouse, and Coffee Company. You could also join us at ZingTrain, October 4th for our Four-Hour Workshop on implementing lasting and effective change. This simple system could seriously improve your organizational culture!
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Thanks for reading! If you enjoyed this enews and you know someone else who might like it, please pass it along. Have questions about Zingerman's? Write us at info@zingermans.com.
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