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DTSTART;TZID=America/Detroit:20250422T183000
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DTSTAMP:20260421T145336
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LAST-MODIFIED:20250411T192419Z
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SUMMARY:Special Event: Earth Day Sustainability Dinner
DESCRIPTION:A Farm to Table Experience with Tantré Farm\nApril 22nd\, 2025 | 6:30pm\nSourcing our food locally is one of our favorite ways to be more sustainable. So we’re celebrating Earth Day with a special dinner featuring sensational seasonal ingredients from local farmers who are thoughtful stewards of their land and animals—like Richard Andres and Deb Lentz\, co-owners of Tantré Farm and our special guests for the evening! This dinner will also help raise funds for the efforts of the Legacy Land Conservancy\, who work with individuals\, landowners\, organizations\, and government entities to protect southern Michigan’s land and water. We love supporting organizations who share our sustainability values like Tantré and the Legacy Land Conservancy. \nThis Earth Day Dinner celebrates our commitment to our community and the planet\, while we savor an unforgettable meal showcasing the best of what the Michigan Spring season has to offer. We will honor Mother Earth in a down-home\, decidedly delicious\, sustainable way as our very own Chef Bob cooks up a selection of full-flavored dishes. We will also enjoy hearing Richard and Deb share their story with us\, as they talk about some of the ways they are committed to sustainable practices with their beloved farm. \nThis dinner is a one-night-only event\, but our dedication to sustainability is a daily deal—you might say we celebrate Earth Day every day. You won’t want to miss this special evening filled with good food\, great folks\, and a whole lotta love for the land. Join us as we savor locally grown food and help support sustainability efforts in southeastern Michigan! \nPLATED MENU\nAppetizers\nRadishes & Butter (V\, GF)\nLocal daikon radish from Tantré Farm\, lightly toasted served with Vermont Creamery cultured butter.\n \nSustainability note from Chef Bob:\n“Radishes are a starter vegetable that kicks off Michigan’s spring season. They are quick to grow\, and they set up the soil for the next planting and they are delicious.” \nSoup\nVegetable Soup (V)\nSavor the bounty of spring in a rich vegetable broth with radish\, spinach\, and onions from Tantré Farm. Garnished with fresh greens from Garden Fort.\n \nSustainability note from Chef Bob:\n“Soup is one of those things where it takes a little to feed a lot. It is also a vessel for using all the pieces of vegetables from the peels to the green tops\, and everything else in between.” \nChoice of Entrée\nMichigan Spring Jumble (V)\nLocal vegetables from Tantré Farm and Anson Mills’ farro piccolo\, tossed in a spinach pesto with roasted cherry tomato jam.\n \nSustainability note from Chef Bob:\n“We always look for ways to roast\, preserve\, or freeze the harvest instead of throwing food away. In this case\, we’re able to savor the flavor of summer tomatoes because we turned a bounty of them into a sweet jammy spread.”\n \nSkirt Steak Roulade \nPasture-raised skirt steak\, rubbed with herbs and spices\, and then rolled. Grilled over oak and sliced. Served with herbed cellar vegetable purée.\n \nSustainability note from Chef Bob:\n“Beef isn’t always thought of as a sustainable choice. We believe that when raised in the right way—treated humanely\, pasture-raised\, and processed locally with respect to the whole animal—that it can still taste great while also leaving a much smaller carbon footprint.” \nDessert\n\nMichigan Fruit & Gelato (V\, GF)\nFeaturing locally grown fruit from Michigan Farm to Freezer in Detroit\, served with Zingerman’s Creamery vanilla gelato.\n \nSustainability note from Chef Bob:\n“Michigan fruit season is an awesome\, yet typically short time for us. The fresh berries\, peaches\, and watermelons that fill our markets from June until late August might otherwise quickly fade away\, but thanks to the work of flash freezing our Michigan fruit\, we can enjoy it at our tables throughout the year!”
URL:https://stage.zingermansroadhouse.com/event/special-event-earth-day-sustainability-dinner/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
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DTSTART;TZID=America/Detroit:20250520T180000
DTEND;TZID=America/Detroit:20250520T200000
DTSTAMP:20260421T145336
CREATED:20250402T163144Z
LAST-MODIFIED:20250501T162718Z
UID:29069-1747764000-1747771200@stage.zingermansroadhouse.com
SUMMARY:Special Event: Charles Eisendrath Book Talk
DESCRIPTION:A Night of Stories\, Syrup\, and Small Bites\nTuesday\, May 20th at 6:00 pm | $45-$65 per person\nJoin us for a special evening featuring Michigan author Charles Eisendrath and his newly released memoir\, Downstream from Here: A Foreign Correspondent Discovers Home. \nEisendrath had multiple international assignments for Time magazine as a foreign correspondent and journalist before joining the faculty at the University of Michigan. Shortly thereafter\, he and his wife Julia took over his parents’ 146-acre property\, Overlook Farm\, in Northern Michigan. Splitting time between Ann Arbor and East Jordan\, they worked to restore the land\, planting tart cherry trees and adding maple syrup production\, called Lake Charlevoix Maple™ because theirs is the last working farm on those waters. Eisendrath is also the inventor of an Argentine-style\, open-fire\, wood-burning grill (James Beard called it “Magnificent.”).  \nEisendrath’s life story is filled with adventures seemingly suited for the silver screen\, but Downstream from Here mesmerizes with the seemingly smaller tales of exploring and updating Overlook Farm—and learning about himself in the process. Actor Jeff Daniels says\,  \nWritten with the eye of a journalist\, the prose of a novelist\, and the wit of a humorist\, Downstream from Here takes you on a long walk down the path that leads to a life truly lived. Prepare to be inspired. \nWe think you’ll agree\, an evening with Charles can only go upstream! He’ll be talking about his book\, his farm\, and of course\, the syrup that has become a part of his family’s tradition. (We’ll have jars of this local treasure available for sale\, so you can take a sweet reminder of the evening home with you!) \nTo make the night even tastier\, Chef Bob has crafted a delicious spread of appetizers featuring that very syrup—get ready for maple fried mushroom and grits shooters\, maple pecans and cream cheese crostini\, and maple smoked chicken wings with Alabama BBQ sauce. But that’s not all— the Roadhouse is offering a selection of wine and beer to be included with your ticket! \nThis is a one-of-a-kind event you won’t want to miss. It’s a chance to savor fabulous food\, and a deeper connection to the land\, the people\, and the stories that make Michigan so special. Join us for a special evening celebrating food\, books\, and the sweet things in life. \nWe would like to thank the University of Michigan’s Wallace House Center for Journalists for their sponsorship of this event! Seats are limited\, so be sure to reserve yours soon. We look forward to sharing an unforgettable night with you! \nMenu\nRoadhouse selection of our favorite beer and wine pours! \nMaple Fried Mushroom & Grits Shooters\nMaple Pecans & Creamery Cream Cheese Crostini\nMaple Smoked Chicken Wings with Alabama BBQ Sauce
URL:https://stage.zingermansroadhouse.com/event/special-event-charles-eisendrath-book-talk/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250610T180000
DTEND;TZID=America/Detroit:20250610T200000
DTSTAMP:20260421T145336
CREATED:20250424T143503Z
LAST-MODIFIED:20250604T145818Z
UID:29202-1749578400-1749585600@stage.zingermansroadhouse.com
SUMMARY:Special Book Event: The Italian Summer Kitchen
DESCRIPTION:Timeless Recipes for La Dolce Vita with Cathy Whims\nTuesday\, June 10 at 6:00 pm | $45 per person\nThe Roadhouse welcomes you to a very special evening as we welcome six-time James Beard Award Finalist and cookbook author\, Cathy Whims. Her debut cookbook\, The Italian Summer Kitchen\, will transport us to the full\, bright flavors of sun-drenched summers in Italy—right here in Ann Arbor!\n \nFor a culinary tour of Italy\, you couldn’t ask for a better guide than Cathy Whims. In The Italian Summer Kitchen\, Cathy masterfully unites dishes from the country’s many and varied regions to create an authentically Italian yet approachable collection for the home cook. In the book\, readers will find step-by-step instructions\, tips and techniques from professional chefs and everyday home cooks\, and a seasoning of Cathy’s always-engaging wit and reflections on history and on food\, life\, travel\, and more. Cathy will bring these reflections to us in person at the Roadhouse for one night only\, as she guides us through an Italian culinary experience that we can all create at home—just in time for summer.\n\nChef Bob has pulled some of Cathy’s “must-have” appetizers from her book to be savored at this one-of-a-kind event. Come join us as we explore Italy with Cathy as she presents her sensational cookbook\, and get whisked away with the bright seasonal flavors of Italy!\n \nAppetizers\nInsalata di Riso e Fagioli— Rice & Bean Salad\nRadicchio & Spring Red Onion Tortino\nInsalata di Mare—Seafood Salad\nFried Squash Blossoms\nStuffed with mozzarella and anchovy\n  \nPlease select number of tickets before clicking on the Get Tickets button
URL:https://stage.zingermansroadhouse.com/event/special-book-event-the-italian-summer-kitchen/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
ATTACH;FMTTYPE=image/jpeg:https://stage.zingermansroadhouse.com/app/uploads/2025/04/489568366_24544858461780759_4224219598538371418_n.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250619T183000
DTEND;TZID=America/Detroit:20250619T210000
DTSTAMP:20260421T145336
CREATED:20250425T172417Z
LAST-MODIFIED:20250609T122702Z
UID:29212-1750357800-1750366800@stage.zingermansroadhouse.com
SUMMARY:Special Event: A Juneteenth Celebration
DESCRIPTION:With African American Historian Elizabeth Hinton\nThursday\, June 19th 6:30pm | Tickets $98\nThis event is SOLD OUT\, but please email us at rhcatering@zingermans.com to be added to a waitlist!\nJuneteenth\, celebrated on June 19\, marks a pivotal moment in American history­—freedom for enslaved people in Texas\, two and a half years after the Emancipation Proclamation was issued. The coast of Texas and Galveston Island were major hubs for the slave trade in the early 1800s\, and despite President Abraham Lincoln’s declaration\, the trade continued. It was not until June 19\, 1865\, when Union General Gordon Granger declared: “The people of Texas are informed that\, in accordance with a proclamation from the Executive of the United States\, all slaves are free…” \n\nSince then\, Juneteenth has grown into a day of remembrance and celebration\, especially of freedom—and of course\, the rich culinary traditions that are part of that freedom. On June 19\, 2025\, we’d love for you to join us at the Roadhouse to explore some of these foodways. Our guest speaker will be acclaimed author and Yale History professor specializing in African American Studies\, Elizabeth Hinton. Her special appearance will be a little bit of the prodigal professor pops back up in her hometown—Elizabeth grew up in Ann Arbor\, worked at the Roadhouse during her time as  a student at U of M\, and was the keynote speaker at one of our first African American Foodways dinners way back in 2007. Elizabeth will help us reflect on the significance of Juneteenth\, and will talk to us about how Black foodways have evolved to inform us of our current culinary experiences.  \nWe’re also honored to have the University of Michigan Library with us; they’ll share a new edition from their Special Collections of “A Domestic Cook Book” authored by Malinda Russell\, published in Paw Paw\, Michigan in 1866. This is no ordinary cookbook—it is the first commercially available cookbook written by an African American woman! Chef Bob will be preparing a sumptuous menu inspired by Russell and some of the Black chefs\, cooks\, and food writers who appear in Patrick-Earl Barnes’ beautiful art piece\, “”Blacks in Culinary\,” which hangs in the Roadhouse. As we enjoy their recipes\, we will learn from Juli McLoone\, curator of Janice Bluestein Longone Culinary Archive\, about the significance of Russell’s culinary contributions\, including the resilience of the human spirit\, and the inspiration to thrive and create with meager provisions while under oppression. \nWhether you’re drawn by the celebration of the holiday\, your passion for cookbook collecting\, the tribute to Juneteenth\, or simply the promise of an exceptional meal\, we would be delighted to host you. \nA portion of the proceeds will benefit the University of Michigan Library\, and additional donations can also be made here! Thank you! \n  \nMENU\nPlated Appetizer\n\nCrab Croquettes – Abby Fisher\nPoached crab meat folded with crackers\, onions and celery and fried. Served with local tomato and Vermont Creamery cultured butter sauce. \nPlated Soup\n\nGumbo z Herbes – Leah Chase\nA medley of fresh green herbs and greens with savory spices and sausage.  \nFamily-Style Entrées\nShrimp Curry (GF) – Edna Lewis\nWild caught North Carolina shrimp in a coconut curry sauce. \nChicken Yassa (GF) – Jessica B Harris\nBraised chicken in a ginger and lemon sauce. \nFamily-Style Sides\nSweet Potato Salad (GF\,V) – Toni Tipton Martin \nDiced sweet potatoes dressed with a gingery\, orange-maple dressing. Tossed with onions\, parsley\, pecans\, and raisins. \nCarolina Gold Rice (GF\,V) \nPlated Dessert\n\nBaked Berry Rolls – Malinda Russell\nLocal berries rolled in dough and baked. Served with a sherry and sorghum glaze. \n  \nPlease select number of tickets before clicking on the Get Tickets button
URL:https://stage.zingermansroadhouse.com/event/special-event-a-juneteenth-celebration/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
ATTACH;FMTTYPE=image/jpeg:https://stage.zingermansroadhouse.com/app/uploads/2025/04/Cookbooks.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250701T180000
DTEND;TZID=America/Detroit:20250701T203000
DTSTAMP:20260421T145336
CREATED:20250521T181620Z
LAST-MODIFIED:20250609T122612Z
UID:29546-1751392800-1751401800@stage.zingermansroadhouse.com
SUMMARY:Special Event: Dinner and a Drag Show
DESCRIPTION:A night of performance art at the Roadhouse\n\nTuesday\, July 1st 6:00-8:30pm | $25-$70/person\nThis event is SOLD OUT\, but please email us at rhcatering@zingermans.com to be added to a waitlist!\nIt’s time to book your seats for the event of the summer! On Tuesday\, July 1st\, the Roadhouse invites you to join us as we conclude our celebration of Pride Month with Dinner and a Drag Show! The Roadhouse is excited to honor our local queer community by showcasing its vibrant and vivacious performance art in our newly renovated patio space! Hosted by Drama St. Cyr and SirGin\, this event will feature a sensational lineup of eight local drag artists who each bring something unique to the dinner table. A delicious buffet is available for additional purchase\, or attendees can order from our full dinner menu. Whether or not you choose to dine with us\, everyone is encouraged to engage with the performers throughout the evening! A portion of the proceeds from this event will go to Jim Toy Community Center\, a LGBTQ+ resource and advocacy organization in Ann Arbor.\n\nThis event will sell out fast\, make sure to reserve your spot! See you there! \nBuffet\nSalad\nKale & Pine Nut Salad (V\, GF) \nSides\nRoadhouse Mac & Cheese (V)\nSeasonal Roasted Vegetables (Vegan\, GF) \nEntrées\nButtermilk Fried Chicken\nBBQ Brisket \nDessert\nZingerman’s Bakehouse Pride Cupcake \n  \nPlease select number of tickets before clicking on the Get Tickets button
URL:https://stage.zingermansroadhouse.com/event/special-event-dinner-and-a-drag-show/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
ATTACH;FMTTYPE=image/jpeg:https://stage.zingermansroadhouse.com/app/uploads/2025/05/Final-1-copy-scaled.jpg
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DTSTART;TZID=America/Detroit:20250811T183000
DTEND;TZID=America/Detroit:20250811T210000
DTSTAMP:20260421T145336
CREATED:20250616T174842Z
LAST-MODIFIED:20250731T183847Z
UID:29847-1754937000-1754946000@stage.zingermansroadhouse.com
SUMMARY:SOLD OUT- Special Event: A Soviet Republic Heritage Dinner with Kachka\, LLC
DESCRIPTION:Bringing the Russian-Jewish experience to our table.\nThis event is sold out. Please email us at rhcatering@zingermans.com to be added to the waiting list.\nMonday\, August 11th 6:30pm | $95 \nAt the Roadhouse\, we are inspired daily by stories and tradition. On Monday\, August 11th\, we will connect you with one of the most meaningful yet. Join us as we learn about the story of how one woman’s escape from Nazi persecution in Belarus\, and the subsequent immigration of her son\, led to her granddaughter’s present day culinary success with connecting us to her Russian-Jewish heritage.\n\nThe Roadhouse is honored to host an incredible evening with Bonnie Morales\, James Beard Award-nominated Chef and Co-Owner of Kachka\, LLC. Opened in Portland in 2014\, Kachka features a menu and style of service firmly rooted in the Soviet era\, with nods even further back to both czarist excess and traditional rustic foodways. While Bonnie refers to the cuisine as Russian\, she is careful to explain that in her parents’ generation\, the word “Russia” is interchangeable with “Soviet Union”. The restaurant has been lauded in many publications in particular for its dishes inspired by Bonnie’s heritage as a first-generation daughter of Jewish immigrants from Belarus\, and its menu includes recipes from Russia\, Belarus\, Georgia\, the Ukraine\, and other countries that were formerly part of the Soviet Republic.\n\nThe extraordinary dishes Chef Bob will prepare for this dinner captures many of those deep and vibrant flavors Kachka is known for\, and are pulled from Bonnie’s cookbook\, Kachka: A Return to Russian Cooking. We are excited to offer four courses\, kicked off by Kachka’s beloved Zakuski\, a family style tradition of filling a table of assorted small bites. Do not miss out on some of the recipes Kachka is famous for\, including Ukrainian-style dumplings; a layered dish called Herring “Under a Fur Coat”; Shashlik\, a dish of kefir-marinated chicken; Golubtsi\, which are sweet and sour cabbage rolls made with beef\, lamb\, and pork; and so much more! Every bite will be a reflection of the importance of immigration to the preservation of culinary foodways\, as we hear all about Bonnie’s grandmother’s perseverance through wartime\, and her parents’ courage to later leave the former Soviet Union to start a new life in America.\n\nBonnie describes that her mission with Kachka is to “bring the food\, stories\, and feelings of all of these threads of the Russian experience to an entirely new table”\, and on August 11th she will bring it to ours. We can’t wait to savor the heartwarming food and inviting hospitality of one of the most renowned restaurateurs from Portland—right here in Ann Arbor for one evening only! We welcome you to come meet Bonnie\, and hear the incredible story of her family’s resilience as we taste her timeless recipes. \nMENU\nZakuski (Small Bites) Course – Family Style\nRecommended Vodka Pairing: Horseradish-Infused Vodka $4\nHerring “Under a Fur Coat” \nA layered salad of oil-cured herring\, dill\, onion\, potato\, carrot\, beet\, sunflower-beet mayonnaise\, and sieved eggs.\n \nBaltic Sprat Buterbrodi (V)\nPumpernickel toast canapes with parsley sauce\, hard boiled egg\, red wine pickled onions\, smoked herring\, and an herb salad.\n \nBeet Caviar-Stuffed Eggs (V)\nLike deviled eggs\, but the filling is a minced salad (in Russia\, known as vegetable caviar\, or ikra) of beet\, pickled celery heart\, prune\, and walnut. Garnished with sliced beet and celery leaf.\n \nBrindza Pashtet with Lepyoshki (V)\nA paprika and sheep’s milk cheese spread\, served with freshly grilled flatbreads.\n \nEggplant Pkhali Rolls (V)\nThinly sliced roasted eggplant\, with an eggplant\, walnut\, and herb filling. \nMid Course – Plated\n\nTvorog Vareniki (V)\nHandmade Ukrainian-style dumplings with farmer’s cheese and chive (a lot of people familiar with farmer’s cheese dumplings have only had them sweet so it is important to note that these are decidedly savory). Serves with sour cream and scallions. \nMains – Family Style\n\nRecommended Vodka Pairing: Tarragon-Infused Vodka $4\nChicken Shashlik with Dacha Salat & Lepyoshki\nChicken thighs marinated in a mixture of kefir\, cilantro\, and onion. Served with a salad of cucumbers\, tomatoes\, onions\, herbs\, and sour cream\, with freshly grilled flatbreads. \n \nSweet & Sour Golubtsi\nCabbage rolls filled with a mixture of lamb\, pork\, beef\, and rice. Seared and braised in a sauce made from tomatoes\, onions\, carrots\, and lingonberry jam. Served with sour cream. \nDessert\n\nRecommended Vodka Pairing: Cacao-Infused Vodka $4\nLocal Berries & Smetana Shortcake – Plated\nSeasonal berries macerated in sugar and sparkling wine\, served with lemon chiffon cake\, whipped vanilla sour cream\, and vanilla sugar.\n \nChocolate Kolbasa Cookies – Family Style\nA no-bake cookie that’s a bit more like a fudge\, studded with cookie pieces and hazelnuts. \nVodka\nKachka Infused Vodka Flight $10\nCreated from Kachka’s recipes\, a selection of 1 ounce infused vodka pours to sip with each course\, including horseradish\, tarragon\, and cacao. \n 
URL:https://stage.zingermansroadhouse.com/event/special-event-a-soviet-republic-heritage-dinner-with-kachka-llc/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
ATTACH;FMTTYPE=image/png:https://stage.zingermansroadhouse.com/app/uploads/2025/06/BonnieMorales-e1520410007203.png
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20250909T183000
DTEND;TZID=America/Detroit:20250909T210000
DTSTAMP:20260421T145336
CREATED:20250718T145519Z
LAST-MODIFIED:20250903T170703Z
UID:30293-1757442600-1757451600@stage.zingermansroadhouse.com
SUMMARY:Special Event: Our Annual Heirloom Tomato Dinner
DESCRIPTION:Featuring local harvests and Carolina Gold Rice!\n\nTuesday\, September 9th 6:30pm | $95\nZingerman’s Roadhouse is pleased to announce the return of our highly anticipated special Heirloom Tomato Dinner on Tuesday\, September 9th at 6:30pm. Do not miss out on our most popular event of the year\, as we connect you with a bounty of tomatoes from our favorite local farms. \nOur heirloom tomato bar will be the star of the show one again! Fill up your plate as many times as you can with your choice of tomato accompaniments\, including Zingerman’s Fresh Mozzarella\, fresh basil\, artisanal olive oil\, aged balsamic vinegar\, Tellicherry black pepper\, fleur de sel sea salt\, and IASA peperoncino in Olio di Oliva.  \nChef Bob’s menu has reached an all new level this year\, as he explores the pairing of juicy tomatoes with heirloom Carolina Gold rice from Anson Mills! Tomatoes and rice are a combination that is rich in history as much as flavor. Back in the 1500s\, tomatoes found their way from Mexico and Central America to Italy and Spain. Spanish settlers then introduced them to Louisiana in the mid to late 18th century. After being introduced to Louisiana by French Settlers\, rice was becoming a huge economic driver in the South around the same time period\, due to the cunning cultivation by African slaves. It quickly found its way as a prominent ingredient into many dishes we now associate with Louisiana\, including jambalaya\, an adaptation of the Spanish Paella dish using Creole spices instead of saffron. Carolina Gold rice\, which had been introduced to America from West Africa in the 1600s\, reached its heights pre-Civil War in the Carolinas. The rice became a favorite staple for the Gullah Geechee people\, descendants of enslaved Africans who live on the Sea Islands off the coast of South Carolina. Charleston Red Rice is a perfect example of their Creole influenced cuisine\, combining the traditional spices into a one-pot recipe with a rich tomato base. \n\nBob has recreated these historically significant and delicious dishes for this dinner\, along with culinary delights such as Rice-Fried Rainbow Trout with Tomato Salad\, Three Sisters Succotash\, and a creamy Carolina Gold Rice Semifreddo for dessert! Do not miss everyone’s favorite annual tomato dinner\, it will sell out quickly! \nMENU\nPlated Appetizer\n\nRice Tostada (GF)\nFried rice tortilla topped with yellowfin tuna\, tomato and Pasilla pepper salsa\, and avocado crema.  \nSalad\n\nTomato & Fresh Mozzarella Bar (V) \n\nLocal Heirloom Tomatoes \nZingerman’s Mozzarella \nFresh Basil \nOlive Oil \nAged Balsamic Vinegar\nTellicherry Black Pepper\nFleur de Sel Sea Salt\nIASA Peperoncino in Olio di Oliva \n\nFamily Style Entrées\n\nRice Fried Rainbow Trout (GF)\nLocal rainbow trout coated in rice flour and fried. Topped with a local tomato salad. \nShrimp & Tomato Jambalaya (GF)\nWild-caught North Carolina shrimp in a rich tomato and rice jambalaya with housemade Andouille sausage. \nThree Sisters Succotash: (GF\, V)\nLocal tomatoes\, local beans\, and sweet corn with herbs and Vermont Creamery cultured butter.  \nCharleston Red Rice (GF\, V)\nCreole-spiced tomato rice.\n \nPlated Dessert\n\nCarolina Gold Rice Semifreddo (GF) \nA creamy\, frozen Italian dessert\, served with local berries.  \n 
URL:https://stage.zingermansroadhouse.com/event/special-event-our-annual-heirloom-tomato-dinner/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
ATTACH;FMTTYPE=image/jpeg:https://stage.zingermansroadhouse.com/app/uploads/2025/07/FullSizeRender_VSCO-39.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20251014T160000
DTEND;TZID=America/Detroit:20251014T180000
DTSTAMP:20260421T145336
CREATED:20250902T153955Z
LAST-MODIFIED:20250904T182009Z
UID:30999-1760457600-1760464800@stage.zingermansroadhouse.com
SUMMARY:Special Event: A Poetry Workshop with Renowned Poet Michael Dickman
DESCRIPTION:Join us during happy hour to learn how to read and write poetry!\nTuesday\, October 14th\, 4-6pm\nCalling all poetry lovers! The Roadhouse has something new and engaging in store for you! We are welcoming back nationally recognized poet and award-winning author of five books\, Michael Dickman\, to teach us all about reading and writing poetry! The two hour workshop in our beautiful patio Atrium Meeting space includes the following: \n\nA fun and scintillating introduction to reading and writing poetry. \nYou will leave with two of your own poems in your pocket. \nA great and deeply informative conversation with poet Michael Dickman. \nLight\, delicious snacks from the Roadhouse. \nA coupon for future use at the Roadhouse. \nA beautiful poetry notebook from Zingerman’s Press. \n\nDo not miss this first-of-its-kind event at the Roadhouse and an opportunity to write poetry with former Zingerman’s Deli employee\, Michael Dickman! Seats are very limited for this event\, so make sure to reserve your seat soon. \nMore about Michael Dickman\nMichael Dickman is the author of five books of poetry\, including Pacific Power & Light (Knopf\, 2024); Flies (Copper Canyon\, 2011)\, which won the James Laughlin Award from the Academy of American Poets; and Days & Days (Penguin Random House\, 2019)\, which was a 2019 New York Times Best Poetry Title of the year. His many grants\, fellowships\, and residencies include honors from organizations such as the Michener Center for Writers\, the Vermont Studio Center\, the Fine Arts Work Center\, and the Lannan Foundation. In 2020 he received the Guggenheim Award for Poetry\, and he was awarded the Hodder Fellowship from Princeton University for 2009-2010. In addition to writing\, Dickman appeared in the 2002 film Minority Report with his twin brother\, poet Matthew Dickman. Michael taught for years in the Creative Writing Program at Princeton University\, and he currently teaches Modern Poetry at Barnard. \nAccolades\n“A kaleidoscope of images surfacing for air out of our commercialized landscape. This acute poet’s sharp\, spare lines bring forward otherwise-missed moments in our common experiences…”\n—Booklist \n“No one sees and hears the world quite like this poet\, whose every line thrums with possibility” \n—Jhumpa Lahiri\, Pulitzer Prize winning author of Roman Stories \n 
URL:https://stage.zingermansroadhouse.com/event/special-event-a-poetry-workshop-with-renowned-poet-michael-dickman/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
CATEGORIES:Special Event
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20251021T183000
DTEND;TZID=America/Detroit:20251021T210000
DTSTAMP:20260421T145336
CREATED:20250819T193640Z
LAST-MODIFIED:20251013T130759Z
UID:30773-1761071400-1761080400@stage.zingermansroadhouse.com
SUMMARY:Special Event: Iron Fish Distillery & Niman Ranch Dinner
DESCRIPTION:SOLD OUT-A pairing of 6 year aged Mad Angler whiskeys & heritage pork!\nPlease email us at rhcatering@zingermans.com to be added to the waiting list for this event.\nTuesday\, October 21st 6:30pm | Dinner Only  $95 | Dinner with Iron Fish Whiskey Flight  $110\nThe Roadhouse is honored to welcome our friends from Niman Ranch in California and Iron Fish Distillery from Thompsonville\, Michigan on Tuesday\, October 21st! We will host an unforgettable 4-course dinner featuring the recently released award-winning Mad Angler whiskey collection from Iron Fish\, carefully paired by our bar manager Felipe Diaz with unforgettable dishes crafted by Chef Bob to highlight our mouthwatering Niman Ranch heritage pork. This is a night you do not want to miss\, as we bring together the best of our food and beverage communities for one incredible evening with stories from Niman Ranch co-founder Paul Willis and our friends from Iron Fish!\n\nIron Fish was founded in 2016\, as Michigan’s first farm distillery growing grain and distilling spirits\, and barrel finishing sourced whiskey. Located along the Betsie River watershed\, home of the Steelhead\, this MAEAP certified working farm and distillery attracts over 100\,000 guests annually to the agricultural destination\, reborn on a long-time abandoned 120-acre farm located in rural Springdale Township in Manistee County. They are pledged to produce their spirits sustainably\, with a deep commitment to protecting the local ecosystem and watersheds\n \nEvery step of their soil-to-spirit process\, starting in their farm fields where they grow and harvest their own grain to milling\, mashing\, fermenting and distilling and barrel aging occurs on site. The Mad Angler collection\, just released in July of 2025\, is comprised of three estate whiskeys distilled from grain grown on their farm and from nearby farms. The flight we are featuring at the dinner includes all three whiskeys from the collection: the Bottle In Bond\, the Bourbon Whiskey\, and the Rye Whiskey\, all aged on site for 6 years and all Ascot Medal winners. \n\nOver the years\, the Roadhouse has been honored to prepare and serve pork from Niman Ranch. Bill Niman and Paul Willis started up the pork division of Niman Ranch in 1994 with a mission to raise livestock traditionally\, humanely and sustainably to produce the finest tasting meat in the world. We purchase our spare ribs from Niman Ranch because we prioritize high-quality sustainable ingredients\, but also because Niman Ranch supports small\, local farmers. So when it came to creating a menu worthy of the Iron Fish Mad Angler whiskey collection\, there was no question when it came to featuring Niman Ranch heritage pork. \n\nWith a mouthwatering menu including artisanal charcuterie\, rich pork stew\, bacon-wrapped pork tenderloin\, Boudin sausage and more\, and the warm\, complex flavors of the Mad Angler whiskeys\, the Iron Fish & Niman Ranch dinner will connect us with a well-forged community of talented producers. Do not miss the incredible stories we will hear from Paul Willis and our friends from Iron Fish throughout the evening\, as we savor amazing spirits and indulge in one of the best menus Chef Bob has created yet! See you there! \nNiman Ranch | Iron Fish Dinner Menu\nWhiskey Flight $15\nIron Fish Distillery’s Mad Angler 6 Year Estate Rye | 92 proof | 1oz pour\n95% Estate Grown Rye\, 5% Michigan Malt\n\nTasting Notes: A delicate opening soon expands into a vast and layered profile of sweetness and spice. A graceful\, lingering warmth crescendos with flavors of rye\, gentle spice\, and soft candied notes.\n  \nIron Fish Distillery’s Mad Angler 6 Year Estate Bourbon | 92 proof | 1oz pour\n70% Michigan Yellow Corn\, 16% Michigan Winter Wheat\, 9% Michigan Malted Barley\, 5% Estate Grown Hazlet Rye\n\nTasting Notes: Lightly glazed baked goods with just a touch of vanilla and sugar. A pleasantly dry and delicate mouthfeel\, warmed by a mixture of pepper and subtle rye spices. Creating a cereal like sensation for the duration of the taste. \nIron Fish Distillery’s Mad Angler 6 Year Bottled in Bond Whiskey | 100 proof | 1oz pour\n51% Iron Fish Farm Winter Wheat\, 23% Northern Michigan Corn\, 15% Upper Peninsula Rye\, 11% Northern Michigan Malted Barley\n\nTasting Notes: Deep but soft body provides a pleasant mouthfeel\, with a profile of delicate candy spice\, and warm honey poured over apple slices. Hints of tobacco play in the background\, providing just a touch of earthyness to perfectly balance the interplay of sweetness and spice.\n\n——————————- \nFamily Style Appetizer\n\nPickin’ Platter\nNiman Ranch salami and capicola with housemade bacon. Served with fried saltines\, and local bread and butter pickles.  \nPlated Soup\nPork Backbone Stew \nPork neck and shoulder with peppers and chilies in a dark roux and pork broth. Served with scallions and Carolina Gold rice \nBread\n\nCracklin’ Biscuits\nButtermilks biscuits with pork cracklins folded in. Served with Iron Fish Distillery bourbon barrel-aged maple syrup and Vermont Creamery cultured butter.\n \nFamily Style Entrées & Sides\nChicken & Boudin (GF)\nWhole Amish chickens deboned and stuffed with housemade Boudin sausage.\n \nBacon Wrapped Pork Tenderloin (GF)\nPork tenderloin wrapped in house-smoked bacon. Topped with bourbon and herb glaze. \n \nRoasted Squash (V\, GF) \nJimmy Red Grits & Cracklins’ \nPlated Dessert\n\nBourbon Pecan Pie\nZingerman’s Bakehouse Pecan Pie infused with Iron Fish Distillery bourbon. Served with whipped cream and Iron Fish Distillery bourbon barrel-aged maple syrup.
URL:https://stage.zingermansroadhouse.com/event/special-event-iron-fish-distillery-niman-ranch-dinner/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20251027T180000
DTEND;TZID=America/Detroit:20251027T200000
DTSTAMP:20260421T145336
CREATED:20250904T154933Z
LAST-MODIFIED:20250918T180355Z
UID:31039-1761588000-1761595200@stage.zingermansroadhouse.com
SUMMARY:Silk Roads at the Roadhouse: A Flavor Odyssey Comes to Ann Arbor
DESCRIPTION:Join us in welcoming debut cookbook author\, Anna Ansari\nMonday\, October 27 | 6–8pm\nWho knew that someday the Silk Roads would lead right to our house in Ann Arbor? \nThe Roadhouse is honored to welcome food writer and Detroit native Anna Ansari and her debut cookbook\, Silk Roads—A Flavor Odyssey with recipes from Baku to Beijing. Do not miss this opportunity to be among the very first to own this much-anticipated book and meet the author in person right here in Ann Arbor! \nRaised in metro Detroit but living now in London\, England\, Anna is an Iranian-American and a former international trade attorney. A longtime Zingerman’s devotee\, she brings both local roots and global perspective to her work. With degrees from Columbia University and Yale University\, Anna’s writing focuses on the intersection of food\, family\, and history\, with special attention to the immigrant experience and foods of the Asian continent. She is particularly interested in the ways food\, flavors\, and ingredients move across borders\, carried in the memories and pockets of travelers and transplants. \nThe Roadhouse is counting down the days until we can welcome Anna and her expertise.  Zingerman’s co-founder\, Ari Weinzweig\, will interview Anna about her journeys and inspirations in our beautiful\, newly renovated Patio Atrium\, while Chef Bob prepares a light Silk Roads menu featuring some of Anna’s favorites: \n\nLobio (Vegan\, GF)\nGeorgian bean stew\nBeet Borani (V\, GF)\nBeet and yogurt dip with bagel chips\nQurotob (V)\nTajik bread salad\n\nThe book will be published only days before this event\, so we will be among the first to purchase copies and have them signed by Anna before she returns to London! \nSeats are limited; book soon for this one-night-only homecoming celebration of food\, history and story. \nIn the meantime\, enjoy more of Anna’s writing in Pit Magazine\, Eaten Magazine and Fillerzine.  You can also follow her cooking adventures on Instagram at @thisplacetastesdelicious and on Substack at WhereInTheWorldIsAnnaAnsari
URL:https://stage.zingermansroadhouse.com/event/silk-roads-at-the-roadhouse-a-flavor-odyssey-comes-to-ann-arbor/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20251210T180000
DTEND;TZID=America/Detroit:20251210T200000
DTSTAMP:20260421T145336
CREATED:20251017T191938Z
LAST-MODIFIED:20251112T000817Z
UID:31685-1765389600-1765396800@stage.zingermansroadhouse.com
SUMMARY:Book Event: Carrying a Big Schtick
DESCRIPTION:With historian and author\, Miriam Mora\nWednesday\, Dec. 10th 6-8pm\nThe Roadhouse is so excited to welcome acclaimed expert on American immigration and ethnic history\, Miriam Eve Mora! On Wednesday\, Dec. 10th\, she will join us to talk about her scintillating book\, Carrying a Big Schtick: Jewish Acculturation and Masculinity in the Twentieth Century. Make sure to join us to hear her speak about what Publisher’s Weekly is calling “a trenchant analysis of assimilation and otherness.” \nMiriam is not only a historian\, she is also the Managing Director of the Raoul Wallenberg Institute at the University of Michigan. Her areas of research interest and specialization include modern Jewish history\, gender and antisemitism\, genocide studies\, Holocaust memory and representation in pop culture\, masculinity\, history of Irish conflict\, and American Jewish acculturation. Carrying a Big Schtick is her first book\, released from Wayne State University Press in 2024\, and won the Jordan Schnitzer First Book Publication Award from the Association for Jewish Studies. The book explores the concept of how American society posed a challenge for the acculturation of Jewish immigrants because of its depiction of Jewish men as outside the American ideal of masculinity. Carrying a Big Schtick dissects notions of Jewish masculinity and its perception and practice in America in the twentieth century through the lenses of immigration and cultural history\, spanning several major themes and events. \nDo not miss this opportunity to hear Miriam explore her brilliant analysis of Jewish gender history\, and learn why it has received so many accolades! We will\, of course\, enjoy delicious Roadhouse snacks\, and books will be available for purchase and autograph. \nSee you there! \nMenu\n\nPimento Cheese Hush Puppies (V)\nFried Chicken & Biscuit Sliders\nMac & Cheese Shooters (V)
URL:https://stage.zingermansroadhouse.com/event/book-event-carrying-a-big-schtick/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
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DTSTART;TZID=America/Detroit:20260331T183000
DTEND;TZID=America/Detroit:20260331T210000
DTSTAMP:20260421T145336
CREATED:20251231T165505Z
LAST-MODIFIED:20260106T193006Z
UID:32992-1774981800-1774990800@stage.zingermansroadhouse.com
SUMMARY:Special Dinner: Jelly Bean Jump Up Hosts a Mini Camp Bacon
DESCRIPTION:Join us as we welcome Nueske’s Smoked Meats in support of SafeHouse Center!\nTuesday\, March 31st 6:30pm\nThe Roadhouse is counting down the days until our most sizzlin’ event of the year—our 11th annual Jelly Bean Jump Up in support of Ann Arbor’s SafeHouse Center! This dinner will be one of our most celebrated\, as we welcome our partners from Nueske’s Smoked Meats to host a Mini Camp Bacon in our newly renovated dining rooms at the Roadhouse!\n \nWe’ve had the great pleasure of cooking\, serving\, and eating Nueske’s smoked bacon every day at Zingerman’s for over forty years as a much favored ingredient across our Roadhouse menus. We couldn’t be more excited to welcome our friends from Nueske’s for a very special evening as we savor a four course menu featuring what we think is the best bacon you’ll ever eat. Nueske’s also played a prominent role in celebrating their smoked goodness at our former annual event\, Zingerman’s Camp Bacon\, and we are excited to revive the same sense of community by bringing back Mini Camp Bacon to the Roadhouse for our beloved Jelly Bean Jump Up event. Please join us as we welcome Nueske’s as they regale us with stories about what they do best—bacon.\n\nFor this event\, Chef Bob has created an incredible four course dinner showcasing just how good Nueske’s smoked bacon is in a variety of ways. We will taste an incredible fusion of artisanal flavors such as brown butter chicken stuffed with bacon sausage\, smoked Lake Superior whitefish with an applewood smoked ham salad\, local mixed greens tossed in a bacon and sorghum vinaigrette\, and more!\n\nWe will also be raising money for an amazing cause with the 11th Annual Jelly Bean Jump Up\, in memory of Ari’s beloved Corgi\, Jelly Bean\, who used to jog with him past SafeHouse Center in Ann Arbor. SafeHouse Center just celebrated their 50th year supporting the empowerment of domestic violence survivors and the cultivation of social change in Washtenaw County\, and Zingerman’s is humbled and honored to support them in their efforts. \nDue to popular interest\, our annual JBJU online silent auction will run through the event on March 31st\, and the bidding results will be announced at the dinner. There are additional donation levels available with the purchase of your ticket\, and by “jumping up” to donate any of the following amounts\, you’ll be directly funding an important community resource and assisting the families SafeHouse works with. \nBe among the first to enjoy our very first special dinner in our brand new dining room space at the Roadhouse\, as we connect two of our most celebrated events in support of SafeHouse Center—Jelly Bean Jump Up and Camp Bacon! What a night it will be! \nDONATION LEVELS\n\n$100 Jump Start\n$200 Trampoline Jump\n$500 Bounce House$750 Pole Vault\n$1\,000 Rocket Launchpad\n\nMENU\nWe are humbled by the sponsorship of Nueske’s for this event and their donation of delicious applewood smoked bacon for this mouthwatering menu.\n\nPlated Appetizer\n \nWittenberg Splits & Steakhouse Deviled Eggs (GF)\nBacon-wrapped Nueske’s beef hot dogs stuffed with Hook’s 7-year aged cheddar cheese and a pickle. Served with local\, free-range deviled eggs topped with bacon and nori.  \nPlated Salad\n\nLocal Greens with Bacon Vinaigrette (GF)\nGarden Fort organic mixed greens\, topped with a bacon and sorghum vinaigrette. Topped with pickled shallots and SarVecchio parmesan cheese.= \nFamily Style Entrées & Sides\nWhitefish & Ham Salad (GF)\nSmoked Lake Superior whitefish\, topped with a warm Nueske’s applewood smoked ham and celery salad. \nBrown Butter Roasted Chicken (GF)\nWhole Amish free-range chickens basted with brown Vermont Creamery cultured butter. Stuffed with bacon sausage. \nSeasonal Roasted Carrots (GF)\nLocal carrots from Tantré Farm\, sautéed in bacon fat.  \nCarolina Gold Rice (Vegan\, GF) \nPlated Dessert\n\nZingerman’s Bakehouse Wisconsin Kringle (V)\nA traditional tender\, flaky\, buttery pastry with frangipane filling and slivered almonds.
URL:https://stage.zingermansroadhouse.com/event/special-dinner-jelly-bean-jump-up-hosts-a-mini-camp-bacon/
LOCATION:Zingerman’s Roadhouse\, 2501 Jackson Ave\, Ann Arbor\, MI\, 48103\, United States
CATEGORIES:Special Dinner,Special Event
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260411T140000
DTEND;TZID=America/Detroit:20260411T200000
DTSTAMP:20260421T145336
CREATED:20260330T164436Z
LAST-MODIFIED:20260407T194228Z
UID:33403-1775916000-1775937600@stage.zingermansroadhouse.com
SUMMARY:Sip\, Savor\, and Celebrate
DESCRIPTION:Experience an unforgettable day at the Ann Arbor Wine and Spirits Festival\, where great tastes and great company come together at the sprawling Revel Run in Chelsea. Sip your way through curated wines\, craft spirits\, and standout Michigan creations while enjoying live music and local tastes. \nFuel your evening with a delicious lineup of gourmet food trucks paired with signature bites from Zingerman’s Roadhouse! We will be there with our signature Pimento Cheese Canapés and big smiles. Whether you’re craving something familiar or ready to try something adventurous\, the festival’s food scene promises flavors as memorable as the day itself. \nTickets are limited\, so claim yours now and make this a day to remember.
URL:https://stage.zingermansroadhouse.com/event/sip-savor-and-celebrate/
LOCATION:Revel Run\, 555 South Dancer Road\, Chelsea\, MI\, 48118\, United States
CATEGORIES:Community Event
ATTACH;FMTTYPE=image/webp:https://stage.zingermansroadhouse.com/app/uploads/2026/03/WINE-SPIRIT-FESTIVAL.webp
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260705T080000
DTEND;TZID=America/Detroit:20260705T170000
DTSTAMP:20260421T145336
CREATED:20260420T201100Z
LAST-MODIFIED:20260420T201111Z
UID:33502-1783238400-1783270800@stage.zingermansroadhouse.com
SUMMARY:Test Event
DESCRIPTION:Event Test information goes here
URL:https://stage.zingermansroadhouse.com/event/test-event/
CATEGORIES:Special Dinner
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