I’m here in Ann Arbor, Michigan to celebrate a wedding: the nuptials of Drs. Douglas W. Schemske and Carolyn Johnston. Doug is a very old friend who used to be on our faculty but then moved first to the University of Washington and then to Michigan State. Carolyn is a gynecological surgeon at the University of Michigan Health System.
At the Detroit airport I met up with another friend and a fellow foodie: John Willis from Duke University, Schemske’s old student. (For an earlier food adventure with John, see here.) After renting a car, we made a beeline for Ann Arbor and our pre-celebration destination: Zingerman’s Delicatessen. It’s a famous culinary landmark in the area, renowned for its sandwiches and groceries.
We both chose the speciality: a Reuben made with pastrami, cheese, sauerkraut, and Thousand Island dressing. Each sandwich came with 6.5 oz of meat and two entire half-sour pickles (one plain, one with garlic)
The King of Sandwiches:
A perfect morsel of pastrami:
And, of course, to raise your lipid titer, you must have Zingerman’s famous mac and cheese, made with four kinds of cheese. Have you ever seen the dish that produces forkfuls like this?:
Zingerman’s is also known for its selection of breads, cheeses, meats, and gourmet packaged goods. Here are their gourmet sardines (I’m not a fan, but perhaps some of you are):
Meats and a wonderful selection of cured hams:
Right across the street is the Ann Arbor Farmers Market, with some of the first veggies of the season:
Choose your own asparagus, spear by spear:
The wedding fest (the official nuptials have already occurred at City Hall) will commence in a few hours, and will be catered by. . . .Zingerman’s!
Nota bene: if you want to make critical comments about my diet (I don’t eat like this regularly) or about eating meat, do so at your own peril.