Mark you calendars: Saturday, April 14th - Come to Zabar's Housewares Mezzanine and join us for Free Cooking Classes with TARA BRENNAN featuring recipes from her new cookbook "Scoop It, Chop It, Cook It."
First class: 2-3pm; Second class: 4-5 PM.
Each class is followed by book signing!
Don't Miss It! Come to our class and enter our Raffle for a chance to win
Don't miss it! April 1st, 2–3:30 pm & 4—5:30 pm
@ Zabar's Mezzanine (2 floor).
A Cooking Demo and Tasting featuring The JCC in Manhattan’s
Chef Instructor and Cookbook Author, Jennifer Abadi.
Mouthwatering Moroccan prune tajine with cinnamon, lemon zest, and toasted almonds; Yemenite charoset with black raisins, toasted sesame seeds, dates, and apple; and scrumptious flourless pistachio cake with cardamom syrup.
Join us in our store at Zabar's Cheese Counter for a free tasting and demo of
Green Mountain Creamery's Greek Yogurt
Thursday, February 23rd from 3 - 6:30 PM
On Special throughout February - Sale Price $1.39/ea - Reg. $1.98.
At Green Mountain Creamery, they strive to balance a history of artisanal yogurt making with today's newest technologies to create the ultimate dairy treat. Their product is made from the finest ingredients with no artificial colors, preservatives, additives, artificial sweeteners or high fructose corn syrup. Made right in the Green Mountain State with rBST free Vermont milk.
This Greek yogurt is a traditional strained style yogurt. It takes almost 4 pounds of milk to make just one pound of this deliciously simple, smooth and creamy treat. With 5 live and active yogurt cultures. Zabar's carries Strawberry, Blueberry, Plain and Maple made with maple syrup from Vermont.
Join us at Zabar's on Saturday, 2/18 from 9 am - 12 pm as Rufus Musser discusses his amazing Prarie Breeze Cheese from Milton Creamery. He'll be sharing samples and talking all about his small farm creamery.
About Prairie Breeze
Prairie Breeze is a well aged cheese that's dry and crumbly. Sweeter than a typical cheddar, it also has a pleasant tang. We really like it and we think you will, too. Be prepared. It comes in a rather plain looking, mild-white block that might fool you. Once you take a bite, you’ll know why.
More about Milton Creamery & The Musser Family:
Milton Creamery was started in 2005 as a joint venture between local Amish dairy farmers and the Musser family. Today, Milton Creamery is solely owned and operated by the Musser Family. We continue to use milk provided by local Amish families. We produce about five thousand pounds of cheese each week. Galen has been in charge of making the cheese at Milton Creamery since he was sixteen. He loves what he does and his passion has paid off. At just seventeen, Galen brought home his first cheese award from the U.S. Cheese Championship. Prairie Breeze won Best of Class in the Open category.
Stewardship
Fine cheese starts with with the right milk. We get all of our milk from cows on small Amish dairy farms. Herds are managed and milked by the immediate family. All of the herds are less than thirty cows. The farmers that provide milk to Milton Creamery don't give their cows artificial growth hormones, like rBGH and rBST. The cows are grazed throughout much of the year. Over winter, the farmers continue provide the cows with quality feed. Simple dairy farming creates simply delicious milk used at Milton Creamery.
Visit their site to learn more about the cheese and Creamery and watch this quick video on their cheesemaking process:
Join us on Saturday, January 21 and Saturday, January 28
for a Book Signing with author, Stephanie Pierson
from 10:30 AM - 1:00 PM
as she shares her book, The Brisket Book: A Love Story with Recipes.
A well-cooked brisket is so meltingly tender and deliciously satisfying that every country, every community, every culture, every family seems to have a brisket recipe. Finally, this cross-cultural wonder is getting the love and attention it deserves: The Brisket Book: A Love Story with Recipes by Stephanie Pierson is the first and only book entirely devoted to brisket.
Braised or barbecued, this humble cut of meat is easy to warm up to—no wonder everyone loves it. When you get right down to it, brisket has to do with life: remembering it, sharing it, celebrating it. Families pass brisket recipes down like heirlooms. It wouldn’t be a holiday without Aunt Gladys’s brisket. Chat rooms are full of foodies giving passionate opinions about their briskets—and each one claims to have the best recipe ever.
The Brisket Book promises to be the ultimate life-affirming resource for anyone who has savored—or should savor—this succulent comfort food.
ABOUT THE AUTHOR
Stephanie Pierson is an author and journalist who writes about food, design, and lifestyle issues. She is a regular contributor to The Atlantic Monthly Food Site. Her work has been published in The New York Times, Saveur, Metropolitan Home, and EatingWell. She is the author of a dozen books, including Vegetables Rock!, and has ghost-written five cookbooks.
Tracey Zabar will be back at Zabar's with her new book One Sweet Cookie: Celebrated Chefs Share Favorite Recipes and our new baking gift box available at Zabars.com, One Sweet Cookie Cookbook Gift Box. Join us to meet Tracey in person and pick up an autographed copy of One Sweet Cookie.
This weekend:
Saturday, December 17th
from 10 AM - 1 PM
at Zabar’s 2245 Broadway, NYC
Continue reading "Join us for a book signing tomorrow with Tracey Zabar! " »
Cabot Creamery will be at Zabar’s with a special guest - Cabot’s Plaid Santa, a real Cabot Farmer! They’ll be sampling their award winning cheeses and sharing stories of how they are made. Plaid Santa will have gifts and cheddar for his visitors who stop by!
Join us 12 – 4 PM
Sunday, December 18th
Zabar’s Cheese Department
2245 Broadway, NYC
Cabot Creamery is a farm family-owned cooperative located in the hills of Vermont producing all natural, award-winning cheeses, including the "World's Best Cheddar", as well as a tasty variety of flavored cheddars.
Tracey Zabar will be back at Zabar’s this Saturday with her wonderful new book One Sweet Cookie: Celebrated Chefs Share Favorite Recipes. This makes the perfect gift! Beautiful pictures, delectable recipes and an autographed copy makes it a treasure.
Also available is a new baking gift box One Sweet Cookie Cookbook Gift Box designed for anyone who loves to bake or who wants to learn how to!
Join us, meet Tracey and enjoy your holiday shopping.
at Zabar's
2245 Broadway, NYC
Saturday, December 3, 10 AM - 1 PM
To celebrate the arrivial of Tracey Zabar's new book One Sweet Cookie: Celebrated Chefs Share Favorite Recipes and the availability of our new baking gift box available at Zabars.com, One Sweet Cookie Cookbook Gift Box, Tracey will be joining us at Zabar's for upcoming book signing events.
Join us this weekend:
Saturday, November 26th
from 10 AM - 12 PM
at Zabar’s 2245 Broadway, NYC to meet Tracey in person and pick up an autographed copy of One Sweet Cookie.
Continue reading "Join us for a book signing tomorrow with Tracey Zabar! " »
Stop by Zabar's for samplings, demonstrations and tastings of some of our finest products! Here is what we have going on in the store throughout November, and as always feel free to stop by the deli, fish counter or cheese counter to ask for a taste of something new.
November Product Events at Zabar's
Saturday, November 12, 2-4 PM
Three Little Pigs Pate (Les Trois Petits Cochons)
De Medici Imports
Zabar's Russian Coffee Cake, 10-1 PM
A book singing with Gerry Frank for Where to Find It, Buy It, Eat It in New York, 8-11 AM
Sunday, November 13, 2-4 PM
D’Artagnan Pates
La Madia Truffles
Zabar's Knishes
Friday, November 18, 2-4 PM
De Medici Imports
Zabar's Cheesestix
Amy's Bread
Saturday, November 19
Three Little Pigs Pate (Les Trois Petits Cochons)
La Mere Poulard Galettes
Sunday, November 20
Bartolini Olive Oils
Larchmont Charcuterie, All Natural
Saturday, November 26
Sweet Riot Chocolate
Les Trois Petits Cochons Les Trois Petits Cochons
Recent Comments