Archive for the ‘News’ Category

America’s Best Chefs Answer The Call To Serve Their Nation

Sunday, September 9th, 2012

by Melissa Goh
the salt, NPR’s Food Blog

The State Department is deploying a new, elite force onto the precarious stage of international diplomacy. More than 80 top chefs from across the nation were inducted into the first-ever American Chef Corps on Friday.

How will these culinary soldiers serve their country? The Associated Press says:

“These food experts could help the State Department prepare meals for visiting dignitaries, travel to U.S. embassies abroad for educational programs with foreign audiences or host culinary experts from around the world in their U.S. kitchens.”

The list of chefs is enough to make most Americans salivate: Jose Andres, Top Chef competitors Mike Isabella and Bryan Voltaggio, Ming Tsai, Art Smith, Vikram Sunderam, Rick Bayless and Alex Young, to name a few.

click here to read the full article

Farm & Food Cool People Series

Thursday, December 29th, 2011

Learn about gardening, urban farming, harvesting, canning, freezing, pickling, drying, creative food storage, cooking and eating from some of the best and most creative minds in this community!

Sunday, January 22nd, 2012 @ 1:00 pm
Chef Alex Young of Zingerman’s Roadhouse
a lively discussion with the James Beard Award-winning chef

The event is FREE at the Dawn Farm Community Barn.

RSVP to the event at 734.485.8725 or at info@dawnfarm.org

Roadhouse Chef Alex Young Cooks Up a Better American Diet

Tuesday, December 13th, 2011

Dexter, MI‚—Although his “day job” as chef and managing partner of Zingerman’s Roadhouse restaurant keeps him plenty busy, Alex Young has always found time to pursue new passions. In 2006, after experiencing the thrill of serving his restaurant guests vegetables that he grew in his home garden, Alex launched into farming with Zingerman’s Cornman Farms. Today, Cornman produces much of the produce served at the Roadhouse and raises livestock for much of the meat that reaches guests plates as well. These days, Alex has a new passion that he is working into his daily schedule: introducing schoolkids to new and different foods that are full-flavored, and sustainably grown and raised, and helping them learn the value and fun and of healthy eating.

“My dream is to get all processed food out of our school lunches,” says Alex. “There are lots ways we can improve our kids’ diets in schools.” Alex first saw the impact he could have on kids’ diets when he joined his son for “bring your parent to lunch” day at school. “I thought we could do more to get fresh, seasonal food on the menu,” he remembers. “As someone who grows food and raises livestock, the key for me is building relationships with the people in my community to help get the word out that there’s a better way to do this and then to help make that happen.” Getting the kids to try different foods can be a challenge too. Often they will walk right past the healthier choices in the cafeteria and choose something that their parents would rather they didn’t. “It’s all about educating the kids to stop and think about what they are putting into their bodies,” says Alex.

Timing can be a problem too. Schools often schedule lunch right before a recess. Rather than take the time to relax over nourishing food, kids rush through their meals so they can go play. “Perfectly natural reaction,” notes Alex. “But, let’s work on altering schedules so lunch doesn’t have to be rushed.”

In recent years, Alex has embarked on an ambitious plan to make a change in his community. He works with the Farm to School program in Ann Arbor giving talks on the health and environmental benefits of fresh vegetables; the importance of organic and non-genetically-modified foods; and the effect of “food miles” and the impact of time from harvest to consumption on nutrition.

He also works in the kitchens at the Chelsea and Dexter schools with the cafeteria staff preparing lunches for the students and bringing traditional but new (to the students) flavors for them to try. “Taste,” Alex points out, “is the most important thing to change kids’ habits. They really do enjoy preparing the food and learning its history, but getting them to experience the fuller flavor of truly grass-fed beef or the huge taste in a just-picked tomato—that’s when the light bulb goes off and you know there’s some progress in changing the way they approach food.”

Alex uses his Roadhouse restaurant as well to get the message out. He hosts dinners there and at local schools to raise money to build gardening programs in the Dexter/Chelsea schools, and his annual fundraiser dinner for the Ann Arbor Public Schools Educational Foundation raises money for farm field trips in local schools. Alex hosts many such field trips himself at his own Cornman Farms in Dexter.

Currently Alex sits on the board of the Wellness Committee for the Dexter/Chelsea public schools. “This is where I can really develop the partnerships necessary to change our approach to eating in our community.”

Though he’s devoted to his family, farm, and restaurant, Alex doesn’t have any plans to slow down his education mission. “Right now the calendar has 10 school or library events through December. And, I’m sure it’ll pick right up after the school break.”

Roadhouse Chef Alex Young Wins Best Chef in the Great Lakes Region from the James Beard Foundation!

Monday, May 9th, 2011

We just got news (a text actually) from Alex’s family at the awards that Alex took home the prize tonight in New York City at the James Beard Awards Foundation. Congrats Alex! Here’s a candid taken right after the award. I doubt you’ll ever see him in a tux again!

Roadhouse Mac & Cheese is the Best Comfort Food in America

Tuesday, September 21st, 2010

The Food Network’s Alton Brown explores the nation’s best comfort food in a show called America’s Best. He’s traveled all over the country in a search for the top 10 comfort foods around, including a stop at Zingerman’s Roadhouse for the best: a creamy dish of Mac & Cheese.

Wear our mac-n-cheese home with you! Show your friends and family where your comfort food loyalty lies. Available at Zingerman’s Roadhouse, $20 each. Live out of town? Give us a call and we would love to mail one to you! 734.663.3663

Best Burger in Town? Vote for Yourself!

Tuesday, July 20th, 2010

Ann Arbor.com‘s Jessica Webster recently scoured the town in search of the best burger.  Here are her mouth-watering top picks.

Ann Arbor.com Pays Homage to Mac & Cheese

Thursday, June 24th, 2010

Jessica Webster of Ann Arbor.com confesses a weakness for macaroni and cheese in her post about the Roadhouse’s Monterey Jack & Smoked Chicken Macaroni, among others.

Camp Bacon Makes Headlines

Wednesday, June 23rd, 2010

Camp Bacon, an all-day bacon learning summit, hosted on Saturday by Zingerman’s, was covered by the Washington Post.  Check it out.

Bacon Fat & Other Songs by Andre Williams

Tuesday, June 15th, 2010

Ann Arbor.com caught up with Zingerman's Marketing Manager Pete Sickman-Garner to interview him about the upcoming Camp Bacon kick-off, a concert by R&B ledgend Andre Williams, whose hit “Bacon Fat” found it's way into Ari's latest book, Zingerman's Guide to Better Bacon.  Check out the article, then purchase a ticket for the not-to-miss event.

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Interview with Andre Williams

Thursday, June 10th, 2010

My Conversation with Andre

by Ari Weinzweig

While he’s hardly world famous, Andre Williams is definitely one of those one of a kind creative folks who make their mark.  He was basically doing rap before there was rap. And he stuck his neck out by writing and recording racy songs like “Bacon Fat,” “Greasy Chicken” and “Jail Bait” back when American society wasn’t used to watching pseudo-near-sex on network television.  And since he’s 75, it’s all the more special that we get the chance to have him here, live at the Roadhouse.  Andre will be up here in person in a couple weeks to kick off Camp Bacon by playing live at the Roadhouse Friday night June 18.  Anyways, I’m sure he’ll have more to say (and sing) when he’s here, but below are a few quick notes from my conversation with Andre.

Ari:  Well, for this audience, Bacon Fat is the obvious connection.  What’s the story behind the song?

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