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Zingerman’s Cornman Farms is ready to cater your upcoming affair

Zingerman’s Cornman Farms
Posted: 9:28 AM, May 04, 2019
Updated: 2019-05-04 10:00:26-04

DEXTER, MICH (WXYZ) — Zingerman’s Cornman Farms is a historic, multi-award winning event space, wedding venue and working farm in Dexter, Michigan.

The 42-acre farm and its venues were restored from their 1834 foundations with the most discerning guests in mind. Featuring a beautiful exhibition kitchen, chef’s garden, a classic farmhouse, four-season barn and a stunning tent pavilion. Guests can enjoy the beauty of the countryside just minutes from downtown Ann Arbor.

To learn more, visit https://www.zingermanscornmanfarms.com/

Confit Fennel and Spring Greens Salad
By Chef Kieron Hales

Yield: 8 servings


Fennel, 400g

Carrots, 80g

Red Onions, 40g

Garlic, 20g

Thyme, 10g

Star Anise, 1

Juniper Berry, 6

Dried Ginger, 0.6g

Ground Pepper, 1g

Salt, 10g

Pomace oil, 250g


Shave fennel, carrots, onion and garlic with a mandolin.

Combine in bowl with thyme, juniper berries, star anise, dried ginger, salt and pepper.

Place all ingredients in a glass quart jar.

Add Pomace oil.

Place under sous vide at 190F for 2 hours.

If you do not have a sous vide, place jars in simmering water for an hour and 20 minutes. There should be 2 to 3 inches of water covering the top of the jars.

Refrigerate for up to 2 weeks.

When you are ready to serve, mix with your favorite spring greens and dressing. (Tip: When you drain the vegetables, you can use the remaining oil and mix it with a bit of vinegar to make a great salad dressing!)