Join us for Classes & Demos!
We offer a wide variety of cooking classes, demonstrations, and other events designed to inspire you, instruct you, and introduce you to exciting flavors, unique products, and our favorite kitchen tools. Our classes are loads of fun, so treat yourself to a great evening out. You'll leave with some new skills, some delicious recipes, and a smile on your face. We know you'll be back for more.
In the summer, we gave you Surf & Turf Under the Stars. Now we’d like to introduce you to a more autumn-appropriate menu that’s just as decadent and delicious. Captain Steven at the helm once again!
Grillades on Grits - tender beef, seasoned, pounded, and simmered with fresh, farm-ripened tomatoes. Then served over perfectly prepared grits. How can something so simple be so delicious!
Salmon Roulade - Atlantic salmon, pounded flat and rolled around seasoned leeks and spinach, baked, then served with an amazing sweet red pepper creme sauce. Elegant, and exciting!
Fruited Spinach Salad - a maple-pecan vinaigrette, enhances the delicious combination of spinach, fall fruit, red onion, and other delights
Individual Sweet Potato Cakes with a Cinnamon-Rum Glaze - move over, sweet potato pie, there’s a new favorite in town. Can be made in a bundt pan or as individual cakes. Fabulous and a great make-ahead dessert!
What? It’s a lasagna class, of course! We’ll make three, completely different lasagnas, all amazingly delicious. It’s going to be difficult to pick a favorite. In keeping with our theme, we’re going to serve Honeymoon Salad---lettuce alone-without any dressing, and a roll with your honey. Just kidding, of course. Lest we digress, let’s get to the real menu.
Creamy Vegetable Lasagna - No tomatoes here! This is a white lasagna, chock full of broccoli, carrots, onions, and more. Super easy, exquisitely tasty, and different from traditional lasagna.
You -Won’t-Miss-the-Noodles Lasagna - The pasta sheets are replaced with long, thin slices of eggplant, zucchini,and yellow squash. It’s all layered with tomato sauce, three cheeses, and a bit of basil.
Pink Lasagna - This delicious lasagna is sooo good. Traditional with a little twist. A little addition that makes the sauce creamy and a little pink Italian sausage puts this dish right over the edge. You’ll have to take the class to get the scoop on this amazing recipe.
Ensalata Antipasto - classic Italian flavors with pepperoncini, olives, and some fresh mozzarella. Divine.
Caramelized Sabayon with Roasted Fruits of Fall - Stonefruit, grapes, and more, roasted to the peak of sweetness, blanketed in sabayon then quickly torched for a little depth and flare.
Although Diane Fikany has been a staple at our cooking classes for years, you may not know that she is Lebanese and is quite accomplished in the kitchen. She’s done a class for us before to rave reviews. This time she’s operating exactly where she shines and bringing along her sisters. They’re showing recipes that have been passed down from great-grandma, to grandma, to them. The kind of stuff that isn’t quite the same out of a cookbook or a classroom. Just like Grandma’s Polish Kitchen, these are family recipes, tried and true for generations. What an opportunity!
Hummus and Pitas - the garlic & lemony chickpea dip we all love. Diane will show us the path to perfect hummus.
Miniature Stuffed Grape Leaves- tiny, perfect little bites served with a cucumber, tomato & yogurt salad.
Fattoush - a delicious, fresh, crisp salad loaded with Mediterranean flavors, plenty of parsley, lemon, and pita bread—- after all —- Fattoush means bread salad.
Chicken, Chick Peas and Rice - A Lebanese comfort classic. It’s a wonderful one-pot meal, served inverted onto a platter.
After this delicious class, we’ll sample a variety of delicious Lebanese sweets.
If you’ve not taken a cookie-decorating class from Sharon Mancini, you’re missing out. Even if you haven’t a single creative bone in your body, you’ll leave Sharon’s class having accomplished a few beautiful pieces of art in cookie form. It’s a very hands-on class and Sharon will skillfully lead you through each step on four different large cookies. You’ll learn several decorating skills that you’ll be able to use on a variety of cookies in the future. Here are the cookies for this class:
An acorn - so pretty!
A pumpkin - just in time for Halloween
A fall maple leaf - colorful just like the trees this time of year
A turkey - a perfect cookie to use as favors or placecards at your Thanksgiving table.
The aromas coming from this class are sure to make the rest of Main Street jealous. These autumn all-stars are just a cut above---elegant comfort food at its best. Chef Steven will lead the way.
Cider-Brined Pork Loin - Served with a spiced, maple-bacon chutney. Certainly the best of all those Michigan fall flavors. A recipe that will make you want to throw a dinner party, especially with….
Hasselback Winter Squash - Bay leaves lend their scent to this lovely butternut squash, glazed with a bit of seasoned maple syrup and butter. Its stunning presentation will definitely give the impression that you went all out.
Medley of Garlicky Greens - Slow-cooked, as greens go. Chard, Kale, and collard greens, with olive oil, garlic, and lemon juice. Served warm and wonderful.
Arugula & Pomegranate salad - with panko-crisped rounds of warm goat cheese to add a pungent richness to the dish. All the flavors your palate could hope for-- peppery arugula, sweet pomegranate, tangy citrus, and creamy chevre.
Apple-Glazed Cheesecake - Citrus-kissed and topped with an apple-filled glaze. The cheesecake has an unusual addition, a bit of cheddar cheese. Highbrow and heavenly.
Could this really be the fifth time we’ve offered this class? It is, and you’re all still clamoring for another. We understand. Every bite is a little bit of Polish heaven. In the winter, we’ll probably change our Polish class up a bit, so if this is the one you want, register NOW!
Dill Pickle Soup -This is one classic Polish soup that we always hear about from our customers. Now we get to taste it! Veggies, barley, mushrooms, and--of course--Polish dill pickles---all help give this soup its distinctive flavor.
Pierogi - Kim's family recipes---from the sour cream dough to the two different delicious fillings; sauerkraut with bacon & mushrooms, and potato with onion & cream cheese. They'll be boiled then sauteed in a little butter.
Served with:
Golabki - Ground beef and rice, perfectly seasoned and rolled into tender cabbage, simmered ever-so-slowly in a tomato-y sauce. Tender, delicious, and it smells like haven! Kim will make these ahead of time but she'll provide the recipe.
Polish Cheesecake - creamy cheesecake filling on a yeast-based crust with a special crumb topping make this deliciously different. This dessert was a huge hit at the first four classes. We’re sure this time will be no different.
Maybe you’d like to dip your toe into the waters of ethnic foods, but you either know nothing about it or don’t want to try anything too unusual. This class is for you. You won’t have to buy a lot of special ingredients should you choose to make these yourself. They definitely pass muster for family friendly. Take a look.
Bulgogi - Very, very tender marinated beef with scallions and carrots with a good shake of sesame seeds. A simple Korean staple served over rice.
Drunken Noodles - A Thai dish, wherein there is nothing drunken about the noodles. We’ll talk about the origin of the name during class. This dish includes chicken, soy sauce, Thai basil and a few other goodies. A common dish that’s uncommonly good.
Veggie & Quinoa Salad '- Oh, so colorful! Drizzled with a Thai peanut dressing.
Green Tea Panna Cotta - with tropical mango compote. A light and refreshing Asian-inspired dessert.
Sign up! You know you want to!
On October, we’re going to have one lovely evening at Acorn Farm. Lisa Ludwinski is a Milford girl who’s made quite a name for herself with her cafe and bakeshop in downtown Detroit, known as Sister Pie. We’ve visited and all we can tell you is that her pies are out of this world. We’re lucky enough to be able to have her in for a cookbook signing and all-around fun evening out at Acorn Farm. We want to celebrate with Lisa as her first cookbook makes it debut, Sister Pie – Recipes & Stories of a Big-Hearted Bakery in Detroit
Of course, we’ll taste some of her outstanding pies, have a pretty Prosecco cocktail, a drawing or two, and interact with Lisa while she signs your cookbooks. You can buy a ticket for the event for $15, or you can buy a ticket for the event plus a cookbook and you’ll save $5 off the list price. We encourage you to purchase the latter as it’s definitely a one-of-a-kind book. Lisa likes to color outside the lines when it comes to her pies, with interesting flavors like Blueberry Plum Balsamic or Sweet Corn Nectarine Streusel! We’ve tried her Banana Pete pie and it was one of the best pies we’ve tasted (and you know we’ve tried a few in our day!) The night of the event, Lisa will bring slices and whole pies for sale. Buy a slice or two for someone you love.
Choose your time slot and whether you would like a discounted copy of the cookbook as well. Additional copies are available at the regular price.
Although our book-signing event is sold out, we have a limited number of cookbooks that Lisa will sign for folks that weren’t able to attend the event. Get yours before they’re gone, gone, GONE! Books can be picked up any business day after the 11th.
Sharon Mancini would love to teach you how to decorate beautiful, whimsical Christmas cookies. Whether you’ve got an artistic bent or have trouble drawing straight lines, she can help and you’ll go home with cookies worthy of adoration! This very hands-on class is a lot of fun. Come prepared to learn and have a great time!
Sharon Mancini would love to teach you how to decorate beautiful, whimsical Christmas cookies. Whether you’ve got an artistic bent or have trouble drawing straight lines, she can help and you’ll go home with cookies worthy of adoration! This very hands-on class is a lot of fun. Come prepared to learn and have a great time!
Sharon Mancini would love to teach you how to decorate beautiful, whimsical Christmas cookies. Whether you’ve got an artistic bent or have trouble drawing straight lines, she can help and you’ll go home with cookies worthy of adoration! This very hands-on class is a lot of fun. Come prepared to learn and have a great time!
Well---we weren't sure if we were going to be able to fit it in, but we had such an overwhelming response to last year's cookie event, that we're offering it once again. It's next Wednesday, so registration opens now and stays open until this Saturday evening. Last year the event filled in THREE days!
We've been lucky enough to book a special guest for our event---local baker extraordinaire, Abby Zolinski. She makes the most beautiful and delicious French Macarons that you've ever seen! She'll be at our event this year to chat with you and offer some of her amazing macarons for sale. She's a creative gal and that's definitely reflected in the fabulous flavors and designs of her macarons.
---But that's only part of the fun. Once again, we're firing up our ovens to bake you some of our favorite cookies! Just like last year, you'll get 12 cookies and the recipes to go with them, but they will be completely different cookies from what we offered last year.Twelve of the staff and friends of Acorn Farm are baking one of their family's treasured holiday cookies. We'll create 48 boxes, each containing these twelve different cookies. You'll take one box home, you'll get recipes for each, and you'll be able to ask each baker any questions you might have about the recipe. We're very excited to share our families' traditions with you and we're sure you'll have a lovely evening with a savory treat and something to drink while you're browsing and picking up your recipes! The best part? A portion of your registration fee goes to Community Sharing, a local organization that helps families local families in need. This is a terrific group that does amazing and much-needed work, run almost entirely by dedicated volunteers.
There are 48 spots available and last year every single spot filled!
When you’re having the family over, you want to have great food that everyone likes---even the pickiest little ones. This menu makes that possible. So much of it is make-ahead or super simple but so good and offers options that would please a foodie or a fussy toddler. We’ve featured the Breadcrumb chicken and the pound cake in a class years ago and people are still telling us that they make it all the time. Are you hosting a game night or a football party? This menu is perfect! We’ll even suggest a few wine or Michigan craft beer pairings to help make your evening a success.
Mac and Cheese Bar-Serve it creamy-- before baking, or baked----or BOTH! We’ll start with a full-flavored, sharp cheddar mac and cheese. The we’ll give you ideas for a dizzying array of toppings to make your mac and cheese bar an absolute show stopper. Some require a little prep, others do not, but they’re all fantastic.
Kathy’s Breadcrumb Chicken – Easy, quick and remarkably delicious. We’ll show you a few great dipping sauces to please the masses.
Mandarin Orange Salad - Bright Green Leaf Lettuce, tender mandarin oranges, purple onion, and sugar-glazed slivered almonds make this a perfect addition to superb menu.
Chocolate Chip Pound Cake – There are some things you just don’t need to mess with. This recipe is one of them. Best served with ice cream, chocolate drizzle or nothing at all. Yum.
January brings a chill, but the warmth of family and friends is a welcome thing in the colder months. Why not host a beautiful evening by the fire with this elegant, yet approachable meal.
Pork Wellington – This herb-laced pork tenderloin is stuffed with flavorful goodies like spinach and mushrooms and enclosed in a flaky crust before baking. Afterwards, it’s sliced and served with a decadent cream sauce.
Root Vegetable Mash – Sweet Potatoes and Rutabaga balance each other perfectly in this garlic & sage scented side. So much more complex than either of them alone!
Arugula Salad with Crispy Chevre – A sweet and savory pomegranate vinaigrette dresses this beautiful salad. The peppery arugula, and the sweet Cara Cara oranges play nicely with the lightly browned rounds of creamy goat cheese.
Custard Tartlets – A simple, creamy, cinnamon-tinged filling in a delightfully crisp puff pastry shell, garnished with a glazed nut crumble.
Just an Italian favorite, that’s who! In this class we’ll learn to make gnocchi, those amazing little potato dumplings that can change in an instant depending on the sauce. We’ll show you three completely different saucing options, all equally fantastic.
Gnocchi with Pesto Alfredo – pungent parmesan Reggiano, delicate cream, and a good dose of basil pesto.
Gnocchi Tomate – Tomato lends itself to this dish in three different ways to add depth and layer the flavors.
Gnocchi with Mushroom Sauce – a hearty, herbed wine sauce rounds out the flavor in this one. A gentle kiss of dijon balances the dish.
Italian Wedge Salad – we’ll use quartered heads of butter & leaf lettuces, topped with a light vinaigrette
Tiramisu Trifles – A lovely trifle, inspired by tiramisu and served in a tiny mason jar. Light but lavish. A sweet finish for this wonderful meal.
We’ve pulled out the sweaters, the snowblowers will be next, and now it’s time to start using our soup kettles. We’re offering two soup classes this winter because they’re usually some of the first classes to sell out. We’ve got some great additions to your soup repertoire. You might just want to take both classes!
Pasta Fagioli – All the thousands of pasta fagioli recipes out there are as different as individual snowflakes. Our version is loaded with vegetables, beans, and a secret ingredient that really punches up the flavor. Fabulous with a crispy, garlicky chunk of baguette.
Stracciatella Soup – This loosely translates to shredded rags because of the way the parmesan and eggs look after you’ve stirred them into the soup. Brothy, simple, and delicious. Perfect to warm you on a chilly night. Light and lovely.
Roasted Winter Squash Soup - First we roast the squash to get that delicious caramelization, then the magic happens. A velvety, warming winter favorite.
Mushroom Bacon Galette – Woodsy, earthy and rustic. This freeform tart gives you a lot of bang for your buck since it delivers big flavor with relatively little work. Bound to become your soup side dish of choice since it’s so easy to change up.
Helen’s Cheesecake – Karen’s mother-in-law made this every time the whole family was home. It’s so good that it really needs no additional toppings or flavorings. Super easy because it needs no springform pan. We’ve done this in class before to rave reviews. Many have told us they make it all the time. Join the crowd.
….you eat like a king. We’ve got a great new Italian menu for this class and we’re sure you’ll enjoy every last bite ---including the sauce that you mop off your plate with that last bit of garlic bread.
Chicken Romano – Tomatoes, capers, prosciutto, and some of the usual suspects gather and produce a heady aroma in your kitchen. An outstanding dish you’re sure to love.
Spinach and Parmesan Risotto – a little wine elevates this creamy dish that pairs perfectly with the chicken.
Salad with Italian Greens and tiny farfalle – A classis Italian salad with just a bit of pasta.
Chocolate Chip Canolli Cheesecake – the title speaks for itself.
Nothing’s more enticing in the winter than the aroma of comfort food that’s been roasting all day, filling your house with those aromas that evoke memories of special evenings with those you care about. We love this menu because it’s really three meals in one. You make two wonderful pot roasts --- serve one then save the other to make two completely different meals! Here’s what we mean.
S-L-O-W-Cooked Pot Roast – Cooked in your oven, low and slow to produce an amazing, zesty gravy. Serve it with our incredible make-ahead mashed potatoes to really knock it out of the park.
Pot Roast Meat Pies – Turn some of that slow-roasted goodness into a meat pie that would make the Pasty crowd jealous. Add a little of the pan gravy over the top to bring it to the next level.
Roasted Tri-Color Beet Salad – Perfect to enjoy with your meat pies. Colorful, tart, sweet, and loaded with flavor. So pretty on your table.
Beefy Mushroom-Vegetable Soup – More of that crazy-good gravy and a few additions makes the most out of the pot roast leftovers by turning it into a hearty soup with a little bit of pasta for good measure. A lovely baguette will be all you’ll need to turn this into a delightful third meal!
German Chocolate Cupcakes – A nutty, chocolatey, and coconutty monument to why we like to bake. Absolutely delicious.
This special occasion dinner is just the thing whether you’re celebrating as sweethearts, best friends, or a loving family. A wonderful dinner, no matter the occasion. Treat yourselves.
Beef Tenderloin with a Port Wine-Cherry sauce - rich and decadent, a deep red sauce makes for a stunning plate.
Potatoes Dauphinois - thinly sliced potatoes, garlic, butter, cream and simple seasoning produce an exquisite dish.
Haricot Vert - done just until crisp-tender, then topped with crispy caramelized shallots.
Baby Greens & Raspberries - dressed with a beautiful champagne vinaigrette.
Chocolate Creme Brulee - Creme brulee always makes it feel like an occasion. Chocolate makes it a special occasion.
In January it’s so nice, while slipping on the sliding ice, to sip hot chicken soup with rice,
Sipping once sipping twice, sipping chicken soup with rice.
In February it will be
My snowman’s anniversary
With cake for him and soup for me
Happy once, Happy twice, Happy chicken soup with rice.
~Children’s author, Maurice Sendak
We think Mr.Sendak had the right idea. Nothing is more welcome in the dead of winter than the lively flavors in a steamy bowl of soup. Especially one of these:
Chicken & Wild Rice Soup - Elegant in its simplicity, this light creamed soup is absolutely delicious, tinged with sherry and garnished with slivered almonds. Hearty without being heavy.
Red Lentil Stew – Thick, bold, and bright! With tomatoes and carrots to keep the color vivid, this flavorful stew borrows from the cuisine of Mexico with a bit of cumin and cilantro. A squeeze of lemon adds complexity.
Brocolli Cheddar Soup - Loaded with brocolli with the wonderful punch of sharp cheddar.; An easy-to-make, soul-warming bowl of deliciousness.
Winter Vegetable Tarte Tatin - One of the prettiest dishes you’ll ever see. Chock full of colorful root vegetables and chard, A pleasure for your palate.
Buttered Pear Crisp - Fresh pears, a old-fashioned buttery oat topping and a sprinkle of cinnamon. Served with vanilla bean ice cream.
…you could make margaritas OR you could make this tantalizing menu! We suggest the latter. Hearty but light, these dishes are perfect for those days when you’re ready for winter to make its exit.
Creamy Lemon Chicken – Artichokes and vibrant green spinach accompany tender chicken cutlets in a creamy, herb-laden sauce.
Toasted Rice Pilaf – Rice and vermicelli, lightly toasted to bring out all the flavor, then steamed to perfection. Perfect for enjoying every drop of the delicious sauce from the chicken.
Leaf Lettuces with Grapefruit & Pignoli – with a creamy shallot dressing.
Lemon Mousse Parfaits – with plump blueberries and a generous sprinkle of toasted coconut.
In this class we’ll revisit some Mexican/Tex-Mex classic dishes, giving them a bit of a twist. You’ll love the intense flavors and the kaleidescope of colors.
Asian Fusion Tacos - glorious grilled marinated steak, wrapped in an authentic corn tortillas warmed on a griddle, then dressed with fresh pineapple and red onion dice. Maravillosa!
Pollo Fajitas – Marinated Chicken, a mélange of peppers & onions, seared in a Lodge cast iron pan. A warmed tortilla envelops the trio before being topped with salsa, sour cream and a squeeze of lemon
Pico Plus - Pice de Gallo—the beak of the rooster. We love pico but we’re kickin’ it up a bit with a few delicious additions. Servie it on tacos or burritos or just eat it as a side salad. Absolutely fabulous.
Cornbread- This recipe will make a cornbread lover out of even the staunchest cornbread critic. We’re not promising that it’s devoid of fat and sugar, but we’ll guarantee that it is amazingly good.
Tres Leches Cupcakes – Three types of milk combine to make one divine pure white cupcake. Heavenly!
Ready for a new adventure? A virtual trip to a land flowing with dates, pistachios, and aromatic spices? These delicious flavors represent a land far away--------where culinary delights abound. Although you’ve probably not experienced these dishes before, there are no particularly unusual ingredients to scare you off---so dive right in just for the joy of it. Who knows? You might just find some new favorites.
Koofteh– delightful Persian meatballs, seasoned with cumin and a host of other herbs & spices. Two fabulous dipping sauces will be served alongside; A homemade tzatziki sauce and a fabulous, traditional garlic sauce. Just DON’T ask for ketchup!
Cranberry & Almond-Topped Salmon – Lots of herbs and garlic combine with the berries and nuts to bring you a grand dish that looks like you really knocked yourself out. We won’t tell anyone how easy it is to prepare.
Persian Rice with Tahdig – a fabulous way to prepare rice. It’s seasoned with a generous amount of fresh herbs, then cooked in a way that leaves a crispy, caramelized layer of rice around the bottom of the pot before it’s inverted onto a serving platter. That glorious layer is called Tahdig, which literally translates to “bottom of the pot”
Herb Salad with Radishes & Cucumber – Crumbled Feta adds a soft texture, while lemon lends a brightness. A liberal dose of toasted walnuts provides a delightful crunch that brings the salad together.
We'll end the evening with a taste of one spectacular tasting date cake. Warm. Rich. Moist. It may not be Persian, but it will send your taste buds on a magic carpet ride.
Well, folks——you’re still filling this class first every time we include it in the schedule, so here it is….one more time! Everything is authentic and fantastic. You’ll definitely enjoy yourself.
Dill Pickle Soup -This is one classic Polish soup that we always hear about from our customers. Now we get to taste it! Veggies, barley, mushrooms, and--of course--Polish dill pickles---all help give this soup its distinctive flavor.
Pierogi - Kim's family recipes---from the sour cream dough to the two different delicious fillings; sauerkraut with bacon & mushrooms, and potato with onion & cream cheese. They'll be boiled then sauteed in a little butter.
Served with:
Golabki - Ground beef and rice, perfectly seasoned and rolled into tender cabbage, simmered ever-so-slowly in a tomato-y sauce. Tender, delicious, and it smells like heaven! Kim will make these ahead of time but she'll provide the recipe.
Polish Cheesecake - Creamy cheesecake filling on a yeast-based crust with a special crumb topping make this deliciously different. This alone makes it worth taking the class.
3.14. Pi Day. Any day's a good day to celebrate pie, but we decided to pull out all the stops on pi day to show you a variety of crusts and the techniques that go along with them. We'll enjoy a full meal celebrating a perennial favorite-----PIE!
Chicken Pot Pie - Comfort food at its best, chock full of tender chicken, loads of vegetables and a creamy chicken gravy in a puff pastry crust. We're not making our own puff pastry because we'd like to have other plans during March, but we'll show you how to handle the frozen variety because it should be an easy-to-use staple in your freezer for both savory and sweet dishes. A good ingredient to have on hand if you often find yourself with drop-in guests.
Mushroom Bacon Galette - what a delicious treat---with a beautiful traditional pie crust. Woodsy, earthy and rustic. This freeform tart gives you a lot of bang for your buck since it delivers big flavor with relatively little work. Bound to become a side dish of choice since it's so easy to change up the filling.
Spring Spinach Salad - Baby Spinach, dressed with a sweet & tangy honey mustard dressing.
Bruleed Banana Pie - oh, my! Sweet, creamy and tantalizing! Not like any banana pie you've ever tasted.
In Michigan, March is a little early to go to the shore, so we'll bring the shore to you. This is still comforting food for chilly weather, but we're lightening it up just a bit with some fabulous spring ingredients.
Slow-Roasted Salmon - scented with lemon and accompanied by a trio of vegetables; escarole, asparagus, and those tiny marble potatoes!
Onion Medley Gratin - Leeks, yellow onions, shallots, scallions and barely a suggestion of garlic, wearing a dusting of pungent cheese.
Asparagus & Almond Soup Shooters - the perfect sip!
Upside Down Rhubarb Cake - Bold & beautiful like a plate of sparkling rubies. The rhubarb takes center stage in this vanilla-laced palate pleaser.
We just love having Chef Brigitte in for a class. She always teaches us something new and is truly engaging and knowledgeable. If you haven't had a chance to take one of her classes, sign up soon---the spots won't last.
Crudités - traditional hors d'oeuvre dish in France with raw (cru) vegetable salads. Brigitte will do a colorful trio with Carrot Salad, Red Cabbage and Celery Root salad. She does her salads a little different from the rest of us, so come and learn! In America, we tend to think of crudités as a platter of cut up veggies and a bit of dip. Brigitte will enlighten us!
Crepes with Seafood Béchamel with Madeira - served with braised fennel. Everyone in the class will have the opportunity to try their hand at cooking and flipping a crepe! Brigitte's are just delicious! Learn from the best.
Individual Chocolate Mousse Cakes - creamy and moist, served with Brigitte's choice of topping.
Need a great menu for special dinner? This one works great for Easter or any time you have to put dinner out there for a table full of people. Nothing here needs to be babysat and there's a nice array of flavors to play off each other.
Herb-Crusted Pork Loin - 3 different herbs with a little salt & olive oil make this oh-so-simple dish a smashing success every single time. Fancy enough for the foodies, simple enough for the kids.
Pineapple Casserole - We'll borrow an easter favorite from the south. Don't knock it 'til you've tried it! A little sweetness to balance the salty pork loin.
Citrus-scented Brussels Hash - Shaved brussels sprouts & a bit of orange zest among other things. Apply a little heat and voila'---a side dish fit for a king.
Asparagus Mimosa - NOT the drink, of course! This dish of garlicky grilled asparagus topped with chopped boiled eggs, is so named because it reminds one of bright yellow mimosa blossoms in the spring.
Zuccoto - A showstopping Tuscan dessert that can be made well ahead of time. A marvelous sponge cake dome, filed with whipped cream, fresh berries and other treasures. Enrobed in a luscious chocolate ganache, each slice drizzled with crème anglaise. Divine!
We get pretty excited about soup season every year. There’s nothing quite as comforting as a steaming pot full of that hearty, amazing goodness served in a bowl. We’ve got three soups that we’re sure you’ll want to add to the soup section of your recipe box. Make them often. Your family will love you even more than they already do!
Chicken, Cheddar, and Veggie Chowder - Great as the star of your supper, but perfect for apres ski or a hearty soup course as part of a full meal. A little bit of everything makes this one amazing chowder.
Zuppa Toscana - This is one of the tastiest soups we’ve come across. A little Italian sausage, a healthy dose of fresh spinach, chicken broth, and just a wee bit of half & half to make it creamy without making it heavy. No tomatoes were harmed in the making of this soup.
Russian Beef and Cabbage Stew - The simplest of stews but darn delicious. Stew beef, a touch of sweet, some carrots & onions, and plenty of cabbage! Even better on Day 2! Peasant food that tastes like a million bucks.
All served with warm artisan bread & butter
Fall Berry Crumble - throw it together with whatever fall fruit makes you happy! An oat-ey, sweet topping makes it irresistible.