In this installment
Whitefish Pâté
Bagels
Cream Cheese
Whitefish Pâté
Like eating lobster in Maine, Michiganders enjoy whitefish in all its splendor. As with most regional foods, everyone has their favorite, but we like this smooth and creamy spread from the tiny fishing village of Leland. It’s also a good way to get that classic Jewish Deli treat— smoked whitefish—into a useable and flavorful format we can all enjoy.
Bagels
We’re in Ann Arbor, but these bagels were born in Montreal. At least that’s their style. Real bagels should have a hole in the middle big enough for your thumb and they should have a nice crisp crust with substantial chew. Check and check. Plain, poppy, and sesame included.
Cream Cheese
There’s nothing fancy about our cream cheese. In fact, we make our cream cheese at Zingerman’s Creamery the way it was done ages ago: by hand and with lots of time. Our cream cheese is hand ladled, which protects its delicate texture. We don’t add any gums, preservatives, sweeteners or fillers so the flavor is fresh, light, tangy, and more direct.