Abra Berens & Zingerman's Collaboration Gift Box

“There’s an old phrase: 'life is what happens when you’re busy making other plans'; and that’s exactly what happened to me. In 2002 I was a student in Ann Arbor and on a long walk thinking about what I wanted to do with my life when I realized I was hungry and suddenly came upon Zingerman’s Deli. I walked in and stumbled into my life in food."

So began the culinary journey of Abra Berens, chef, author, farmer and former Zingerman's Deli employee. Abra hosts meals at Granor Farm in southwestern Michigan where she showcases the bounty of produce all around our fair state, but Zingerman's is never too far from her mind. We asked Abra to assemble a collection of her favorite foods that she likes to share. It wasn't too hard...in some ways, it was like coming home!

Our colorful, cartooned gift box includes a nosher-sized Sour Cream Coffee Cake, a loaf of Roadhouse Bread, Lutenitsa Red Pepper Spread, Germack Pistachios, Rancho Meladuco Medjool Dates, Hot Peppers in Olive Oil, and Spiced Plum Preserves.

Sour Cream Coffee Cake: “The start of it all. This is OG Zingerman’s at its finest! When I worked for Paul Virant at Vie Restaurant he met Ari and razzed him about the price of the coffee cake. Ari sent him one the next day. Chef Virant then came up to me and said, 'It’s worth it. In fact, it should probably cost more.'"
Roadhouse Bread: “Roadhouse Bread is my absolute go-to bread. It has that classic burnished crust with a delicate interior of rye and wheat flour studded with cornmeal."
Lutenitsa Red Pepper Spread: "The last time I was at Zingerman's Deli, Chef (and mentor) Rodger Bowser basically yelled at me because I hadn’t had the Lutenitsa. I took his advice and it's become one of our go-to emergency dinners tossed with freshly boiled pasta or gnocchi."
Germack Pistachios: “This Detroit institution has been roasting and selling nuts since the early 1920s and they are still some of the most delicious pistachios I’ve ever eaten. My family sends them as holiday gifts every year."
Rancho Meladuco Medjool Dates: “When I first stumbled upon these dates I thought 'I want to know what a $24 box of dates tastes like!' I can tell you they are a steal."
Hot Peppers in Olive Oil: “I love these peppers because the heat is nuanced and not blow your head off hot. I like to dress the Medjool dates with the peppers before spooning the sweet spicy combo over top of ricotta or whipped tahini."
Spiced Plum Preserves: “Plums are my favorite fruit. I love them (and these preserves) because they are tart enough to balance sweetness and can play well with savory items. I spoon these preserves over yogurt or a scone for breakfast, but I’ve also loved thinning them with a bit of water or sweet apple cider to make a glaze for a crispy skinned roast chicken."