734.663.3400 www.zingermanscatering.com July 2011 • 30th edition Summer Picnics Summer is short. The kids get out of school and before you know it, 4th of July has passed and you’re already contemplating August and back to school supplies. Don’t let the summer get away without a great picnic. If you’re heading out to the lake this month, Zingerman’s Catering can pack you a custom picnic. Give us a call and we will select some imported meats and cheeses from our retail department. We will combine that with bread, olives, fruit, one of our seasonal salads and Bakehouse mini pies to make your summer picnic exceptional. We even have a selection of wines available for you to choose from. Bring your basket and we will fill it up for you, or we can bag it all up in one of our Zingerman’s yellow bags ready for you to pick up here at the Deli. It’s a really easy way to get out and have a wonderful afternoon with the ones you love.

We Deliver Anywhere During the Ann Arbor Art Fair! Art Fair returns to Ann Arbor this July 20th – July 23rd. Do you know where your lunch is coming from? When you tire of elephant ears and bratwurst, remember that Zingerman’s Catering is ready to bring the best of the Deli to your door. Whether you’re stranded on central campus or hiding out on the old west side, our fabulous food and delightful delivery drivers are just a phone call away at 734-663-3400. 415 N Fifth St. Our charming event space in Kerrytown is available for your next party!

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734.663.3400 www.zingermanscatering.com June 2011 • 29th edition Congratulations, Liz and Tim! Congratulations to Liz, one of our sales persons, who got married this Memorial Day weekend. We love creating custom items for our brides and grooms. As an employee, Liz has a great vantage point to create exciting new dishes with her favorite items. She wowed us by creating her own vegetarian version of our Barbecue Brioche Zingers with pimento cheese, lettuce and tomato on a salted brioche roll. They looked beautiful and were a huge hit with the guests. Ask for these next time you order for a perfect vegetarian finger sandwich. Item of the Month: Bountiful Brunch Package Last summer, my husband and I hosted some friends from England. We showed them all the wonders that Ann Arbor has to offer, including the Arb, the summer festival at Top of the Park, and a couple visits to Zingerman’s Deli. Of all the brilliant food they got to taste, nothing got them more excited than breakfast. They loved all the sweet and savory options abound at Zingerman’s before 11am. Eggs? Bacon? Pastries? Yes, yes and yes. Next time they visit, I know the perfect thing to welcome our friends to the States. The Bountiful Brunch package from Zingerman’s Catering will definitely be a hit. For only $29 per person, we’ll set up a breathtaking buffet of our favorite breakfast items. It comes with classic egg frittata with veggies, Neuske’s Applewood smoked bacon, real bagels with creamery cream cheese, a bountiful assortment of Bakehouse pastries, and the juiciest seasonal fruit from the Farmer’s Market. You’ll also get fresh roasted coffee from Zingerman’s coffee company and Odwalla orange juice. For an extra special occasion, enjoy the Champagne Brunch for $35 per person. Whether you’re getting married, throwing a shower, or simply celebrating your latest house guests, we’ll bring you and your favorite people a meal to remember.

Testimonial I would rate our experience with Zingermans’s a resounding 10! No other deli, whether it be in NYC- Katz’s or 2nd Ave. Deli, or anywhere else can compare to Zingerman’s. We have such conflicted feelings about our son graduating. While we are obviously ecstatic and proud, we are sad that it will be a rare occasion for us to return to the wonderful town of Ann Arbor. We also need to make special mention of the wonderful, helpful service received from Jane. Thank you. Bruce and Melanie Miller event designer: viva la diva events | floral designer: passionflower | signage: elevated press | photographer: jess + nate studios 415 N Fifth St. Our charming event space in Kerrytown is available for your next party!

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734.663.3400 www.zingermanscatering.com May 2011 • 28th edition Item of the Month: Exquisitely Exotic Roasted Vegetables Here’s a logic puzzle – What do you add on to your deli tray when you have vegetarians and gluten free guests, but still want something that will appeal to everyone? Answer – The Exquisitely Exotic Roasted Vegetable tray! Send it as a light and healthy appetizer or an accompaniment to your deli tray, where guests can make a roasted vegetable sandwich that will rival the reuben. We send along a selection of roasted vegetables including roasted eggplant, piquillo peppers, marinated olives, smoky wood-roasted artichokes hearts, roasted asparagus, and much more. Due to popular demand, our roasted red pepper sauce joins the house made hummus this year as the star sauces to make the vegetarian plate of your dreams. mini $50 | serves up to 5 smaller $80 | serves up to 10 medium $150 | serves up to 20 bigger $195 | serves up to 30

Testimonial Everyone was pleasant; I got the sense that the person on the phone was genuinely interested in our situation and in helping us have a successful party. She established this by asking good questions and responding to the answers. The pickup was quick and easy. The food quality was superb. - Sherwood Smith event designer: viva la diva events | floral designer: passionflower | signage: elevated press | photographer: jess + nate studios 415 N Fifth St. Our charming event space in Kerrytown is available for your next party!

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734.663.3400 www.zingermanscatering.com April 2011 • 27th edition Zingerman’s Events now has its own event space in Ann Arbor. Right in the heart of Kerrytown, this intimate and charming restaurant space is perfect for rehearsal dinners and small weddings. Rustic brick walls, wood floors, a full bar and lounge area set the tone for a memorable evening with your family and friends. View some more information here

Item of the Month: Deli Sandwich Basket We fed the President. When President Barack Obama came to town last May, the White House ordered lunch from us. It was the highlight of our season. Ask our production supervisor, Darryl, about the delivery experience the next time you see him. So this year, as the town gears up for U of M graduation once more, why not eat like the Commander in Chief? Try the Deli Sandwich Basket. You can pick any of the sandwiches we have here at the deli. Feature your favorites, or we can help you select the ones people get the most excited about. We’ll arrange them on a platter to feed your group with ease. We also include coleslaw, redskin potato salad, pickles, and olives, to complete your executive feast! Get the Deli Sandwich Basket for as little as $14 per person! Royal Wedding Zingerman’s Catering is celebrating the marriage of our royal friends across the pond! As Britain’s Prince William and Kate Middleton exchange vows on April 29th, you can have your own royal wedding party with Breakfast in London, our Deli Favorites Cheese Selection featuring cheeses from England’s Neal’s Yard Dairy, and a proper pot of Earl Grey Brewed Loose Leaf Tea. Don your finest hat and invite your friends to play croquet in the garden. Cheers!

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734.663.3400 www.zingermanscatering.com March 2011 • 26th edition What does it take to feed 890 people? This February 5th, we had the honor of feeding the 890 people attending a conference for the Society of Women Engineers on North Campus. What does it take to feed almost 900 people? 890 Zingerman’s red bags and 890 hand cut custom sandwich stickers 4 hours of attaching labels to red bags 890 Zapps potato chips 445 old pickles 445 new pickles 890 pickle bags and 890 twist ties 1780 Zingerman’s Napkins 890 lemon scented wet naps 50 pounds of hand sliced lean pastrami 45 pounds of hand sliced roast beef 57 pounds of hand sliced roast turkey 40 pounds of house made tuna salad 150 loaves of fresh Bakehouse bread 186 Onion rolls 4.5 hours hand slicing bread 223 Zingerman’s Bakehouse black magic brownies cut in quarters with 890 small bags and 890 twist ties 111 boxes 2 trucks 4 caterers to deliver 890 happy eaters We loved the challenge of feeding so many people. Thank you to the Society of Women Engineers for letting us be a part of their event!

Testimonials You always take great care of us! When I know I need great food and great service, I can always count on Zingermans Laura Hessler University of Michigan Department of Pathology Item of the Month: Barbecue Brioche Zingers We created these little sandwiches especially for a retirement party at The Ark last May. We thought they’d just be a one night only special, but when the crowd of 250 broke into applause, we knew that Zingers were here to stay. We’ve since featured them on our holiday menu and now they enjoy a permanent spot in our catering guide for 2011. One taste and it’s easy to see why these are the most crowd pleasing little hors d’oeuvres out there. You start with a mini salted brioche roll from Zingerman’s Bakehouse, then add our barbecue chicken, Cuban pulled pork, or (Oprah’s favorite) barbecue beef brisket. What results is a salty-sweet, hand held masterpiece. Get ready for your standing ovation. smaller $60 serves up to 10 medium $115 serves up to 20 bigger $165 serves up to 30

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734.663.3400 www.zingermanscatering.com February 2011 • 25th edition Zingerman’s Catering is proud to present the Catering Guide 2011! We are so excited about the debut of our newest menu. You’ll still find your favorites along with some new items to try at your next event. We created many custom appetizers for weddings last summer, and the biggest crowd pleasers have earned a spot on the new menu! For your next gathering try our Barbecue Brioche Zingers, A tray to relish, our hand-made bruschetta, or Bob’s Bourbon Lime Salmon. We’ve added eight new salads to our fresh salad selection to give you more flavors to enjoy with your deli trays and sandwich baskets. Be sure to try something new, including my favorites, Andy’s Garbanzo Bean Surprise and Beets and Feta. There is one important change on this version of the catering guide that we want to make you aware of – paper goods now cost $.50 cents per plate setting (large or small). We have found that price increases on paper plates was making it cost-prohibitive for us to include these for free. Instead of raising prices on all our menu items (you may notice that some are lower!) we decided to charge on a per-usage basis. Please let us know if you have any questions or concerns about this new policy. Go to our website and take a look. Let us know what you think, and remember we offer tastes of everything. If you haven’t tasted something before don’t be shy about stopping in to taste or asking us to bring you a sample! Give us a call at 734.663.3400 or visit our website. You’ll be surprised how easy serving a great meal can be! Pot Pie Bag Lunches still available! Get them while they last! We have two more weeks of pot pie goodness this year. We’ve combined the warm, buttery goodness of our housemade Zingerman’s Deli Pot Pies with the crowd-pleasing convenience of our bag lunches to create the ultimate winter feast for your office – Zingerman’s Catering Pot Pie Bag Lunches. Pick from a bevy of individual pot pies – there’s a flavor for every palette! Each pie will be sent hot, with a tossed green salad, balsamic vinaigrette, a mini brownie, napkin and utensils. All this for only $16.50 each!

Meet our staff! Joy, one of our sales persons, loves the bruschetta from our new menu. Click here to meet the rest of our staff and see their favorites! Chocolate Covered Strawberries Those of you who’ve been following my e-news writings closely enough might know that I recently got married to a lovely gentleman from England. We’d been doing the trans-atlantic long distance thing for almost five years, and finally, in August of this year, he moved to Ann Arbor. It’s been amazing getting to live together after so many years of jet lag, skype, and care packages. We’re having all sorts of milestones – first Christmas, first New Years, and coming up, first Valentine’s together as a married couple in the same place. So, of course, I want to celebrate properly! My vision of a perfect valentine’s day involves staying at home together and watching a movie, complete with wine and really really good food. My husband is the chef our family, so he’ll be cooking my favorites, like roast chicken with winter veggies. I’ll provide the wine and dessert – I’ll be bringing Jess’s Exquisite Chocolate Covered Strawberries as a special treat to celebrate our first Valentine’s Day together. These strawberries are big and juicy, dipped in dark French chocolate and finished with a decadent coat of almonds, coconut or white chocolate. The Perfect romantic treat that says “I’m really glad we get to live under the same roof”. smaller $60 serves up to 10 medium $120 serves up to 20 bigger $180 serves up to 30

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734.663.3400 www.zingermanscatering.com January 2011 • 24th edition BACK FOR A LIMITED TIME! Pot Pie Bag Lunches It’s Pot Pie season at Zingerman’s Catering! We’ve combined the warm, buttery goodness of our housemade Zingerman’s Deli Pot Pies with the crowd-pleasing convenience of our bag lunches to create the ultimate winter feast for your office – Zingerman’s Catering Pot Pie Bag Lunches. Pick from a bevy of individual pot pies – there’s a flavor for every palate! Each pie will be sent hot, with a tossed green salad, balsamic vinaigrette, a mini brownie, napkin and utensils. All this for only $16.50 each! Choices include – Zingerman’s Classic Chicken Pot Pie Free range chicken hand picked off the bone and blended with big chunks of carrots, celery, potatoes, onions and herbs. Wrapped in a handmade butter crust. John H. Turkey – Turkey Pot Pie Harnois Farm Organic turkey with big chunks of celery, carrots, onions, potatoes and spiced with Turkish Urfa pepper and fresh herbs. Fungi Pot Pie (Vegetarian) A fun pie for the fungiphiles! Rare, wild Michigan Maitake Mushrooms, Tantré Farm Organic Blue Oyster Mushrooms and a little Balinese Long Pepper, tucked in an all-butter crust. Darina’s Dingle Pie A salute to the miners on the Dingle Peninsula of Ireland: This pie is made with organic lamb from The Lamb Farm in Manchester, MI, loads of potatoes, onions and a dash of cumin and rosemary. Wrapped miner-style (no tin) in a butter crust. Cheshire Pork Pie Delicious organic free range Berkshire pork shoulder braised with onions, potatoes, apple cider and spices then stuffed in a handmade pastry crust with organic Gold Rush apples from Apple Schram Orchards in Charlotte, MI. Wrapped miner style (no tin). The Red Brick Beef Pot Pie Long overdue on the pie menu, this beef pie is our heartiest one yet. Packed with big chunks of all natural beef from Ernst Farm here in Washtenaw Co., carrots, potatoes, fresh herbs, and wrapped in our handmade crust. Only available in January and February. Don’t miss out!

Catering tip #24 Liz, one of our newest catering sales persons, recently moved here from Kentucky. She brings us this great tip for preparing an easy winter feast! When having a small group over for dinner, I always choose one dish to make from scratch and finish the menu with premade items. On these cold January nights nothing makes me feel cozier than a crock of French onion soup topped with a thick slice of Bakehouse baguette and an ooey, gooey bubbly layer of Gruyere D’Alpage. It’s a great, simple meal that doesn’t require a lot of time or labor yet looks and tastes amazing!  I caramelize the onions a day in advance and, at that time, also move my frozen vegetable stock from the freezer to the refrigerator. The next day, all I need to do is combine the stock and onions, season the soup (which I finish with a little bit of Sherry vinegar), and let it simmer away while I prep fresh vegetables for a mixed green side salad. I always assemble the individual soup crocks and preheat the broiler before my guests arrive so I am free to greet them. Once everyone is settled in, I sneak off to the kitchen to dress the salad and finish the main event! Testimonials I was able to personally deliver the breakfast and I must say, it was GORGEOUS and certainly well received…Portions were excellent, presentation was stunning and the organization of everything (A and B) made it so easy, I can’t thank you enough for helping with that.   My ultimate goal in working with you guys this year was to make a lasting impression, albeit over the top comparatively speaking from years past.  We certainly achieved our goal and I’m thrilled with our entire experience from the customer service you provided to me on the phone (working though the menu and then taking the ‘curve ball’ in stride), to the quality of the food and the promptness of the delivery.  HUGE thumbs up and a BIG pat on the back to you and everyone at Zingerman’s Catering. Mitch Holdwick Marketing Coordinator Michigan Heart, P.C.

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734.663.3400 www.zingermanscatering.com December 2010 • 23rd edition! FEATURED ITEM: Emma’s Remarkable Party to Go Whether you’re entertaining a crowd of 10 or 100, this elegant and bountiful tray has almost everything you need to throw the party of the year! We include two of our favorite Italian salamis and spicy brown mustard, aged Gouda cheese, a soft creamy cheese like double-cream Green Hill with slices of fresh-baked French baguette, Edwards peanuts, our housemade hummus and bagel crisps, plump grapes and juicy strawberries. For a sweet finish, we add an assortment of decadent Bakehouse Brownies, including Buenos Aires with dulce de leche, Pecan Blondies, and Black Magic. What’s missing? A bottle (or case) of red. Your party plan is just one short phone call away. ‘Tis the season for keeping it easy! smaller $125 | serves up to 10 medium $240 | serves up to 20 bigger $345 | serves up to 30 Zingerman’s Pre-Holiday Planning Party Thursday, December 9th, 4pm-7:30pm Join us for the best night of the year, hands down. We’ve conspired to join together the best of our gift giving suggestions for your food loving friends & family along with the party planning expertise of our catering department so you can sample and shop and complete all of your holiday planning in just one night! You’ll get great gift-giving ideas for all different budgets. And, there will be plenty of enticing foods to sample from our 2010 Catering Holiday Menu. Whether you are trying to decide what gifts to get friends and loved ones, trying to pick out the perfect gift baskets to give all your office staff or planning a holiday party for your family or colleagues, we’ll have everything you’ll need to make your holiday plans tasty and stress free FREE! FREE! FREE!

Catering tip #23 Ready to tackle your holiday baking? A little prep work can make all the difference. Cookie dough is easy to make in large batches, but who can eat dozens of cookies in two days? Try freezing your cookie dough to have on hand for freshly-baked treats (and gifts!) at a moment’s notice. Roll the dough into cookie-sized balls, arrange on a cookie sheet, freeze until solid, then store in a freezer-safe container for up to a month! Not a cookie fan? The freezer trick works wonders for labor-intensive pie crust, too! Testimonials I had a wonderful experience with Zingerman’s Catering, and I wanted to thank you all. I spoke with several of your staff members in the course of setting up and confirming the order, and everyone was very friendly and responsive. The food itself was delicious, as I knew it would be. The pleasant surprise was that the trays were so attractively laid out and that the quantities were just right. Tracy Steindel

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734.663.3400 www.zingermanscatering.com November 2010 • 22nd edition! FEATURED ITEM: French Toast Our French toast is a locavore’s dream breakfast! We start with thick slices of fresh baked Challah from Zingerman’s Bakehouse, soak it overnight in a batter of eggs, Calder Dairy Cream, cinnamon, vanilla, and Zingerman’s Creamery Cream Cheese. Then we stack the slices and fill it with our own housemade strawberry preserves (made from local strawberries) and serve it to you with Michigan maple syrup, fresh strawberries and farm butter. The result is a steamy, sweet (but not too sweet), custardy (but still crispy on the outside), heart-warming delight that will thrill your guests and your belly. $35 a pan (serves up to 10) Testimonials We had a great time tailgating with Wright Griffin Davis & Co! Check out what they had to say about their event On behalf of all of the partners at Wright Griffin Davis and Co., I want to tell you about what an outstanding job Paul Metler and his Zingerman’s catering team did at our tailgate party on the Michigan golf course last Saturday. They played a huge hand in the amazing marketing success of this event for us, which we organized to celebrate our upcoming merger with the Rehmann Group. Simply put, their customer service was spectacular both before and during our event. So much so that I was compelled to hug Paul at least 3 times throughout the tailgate! Paul was incredibly patient, helpful and attentive as we worked out details and fielded questions leading up to the tailgate. During the tailgate, as our actual attendance soared to nearly twice what we planned for, Paul artfully and calmly jumped in to handle not one, but two spontaneous extra orders to accommodate our guests. CeCe and the catering team managed the crowds and served our guests beautifully. It was a party that people are still talking about. We won’t hesitate to call Zingerman’s again if we have similar events in the future. The partners at WGD are extremely pleased and proud of our business partnership with Zingerman’s. Congratulations to you on leading such a wonderful team. Chris Sing Director, Wright Griffin Davis & Co., PLLC

Catering tip #22 Please welcome our newest sales person, Joy, as she brings us this great Thanksgiving tip! Hosting a large group of people for Thanksgiving can be daunting, especially when it comes to roasting up a whole turkey for a hungry crowd. Consider roasting several turkey breasts instead of an entire bird – they’re a breeze to carve, you’ll save yourself hours of cooking time and will be ensured that every ounce of delectable meat will cook evenly (no bothersome tinfoil covers on wings, here!). Wondering where to put all that delicious stuffing? Just think outside the turkey and cook your stuffing in a hollowed-out pumpkin “bowl” for a stunning centerpiece that will be sure to wow your guests. And remember, Zingerman’s Deli will make hosting the holiday meal easy as (pumpkin) pie with our fully-cooked turkey breasts from local Harnois & Son Farm. Views Zingerman’s Deli Thanksgiving Menu here (pdf)

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734.663.3400 www.zingermanscatering.com October 2010 • 21st edition! FEATURED ITEM: Michigan Apple Crisp What a delicious way to welcome autumn! Our handmade crisps are made with the very best Michigan apples, real butter and cinnamon. We sprinkle the top with a bit of raw cane sugar to give it a satisfying crunch. The apple filling is dotted with just a bit of butter, so the apples stay firm and full of naturally sweet flavor. The perfect finish to a harvest meal, this crisp will warm your tummy on a cool fall evening. $35 a pan (serves up to 10) Testimonials Read what a guest said about their experience with Zingerman’s Catering: “Thank you for the beautiful dissertation defense deli tray! It was a huge hit and the friends in Ann Arbor who put us up for the night LOVED the leftovers.” - Tara Chattanooga, TN

Catering tip #21 Place cards made easy! For big events with assigned tables, place cards are a great way to smoothly direct your guests to their spot. To keep the process easy and stress free, follow these tips – Before you start, arrange your guests and their table assignments in an excel spreadsheet, so you can sort alphabetically or by table number. Pick a friend who didn’t help make the list and have them double check spelling on the names. Have your place cards folded and in alphabetical order days in advance. You’ll be much happier if you’re not staying up late alphabetizing the night before your event. If your invitees are bringing guests, do your best to get their first and last name so each person can have the honor of their own place card. Don’t forget to include the table numbers! Place cards are a great way to add to their look and feel of your event. We can design place cards that match your invitations, your bridesmaid’s dresses, your programs, even your cake. The place cards for my wedding matched my invitations perfectly, and they were a big hit!

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