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367 North Main Street
Milford Charter Township, MI, 48381

248.684.1373

Acorn Farm opened its doors in downtown Millford in 2008. Since then, we’ve had the pleasure of meeting the most kind, interesting, generous, and downright fun people in the store every single day. Our staff is made up of former customers who became a part of our family so much that we just had to hire them! At Acorn Farm our goal is to not only provide you with high quality goods for your kitchen and home, but to stir up your imagination in the kitchen and around the home. We aim to make every trip to Acorn Farm a pleasant one, and that you’ll always leave encouraged, inspired, and ready to try something new.  

EVENTS

Surf & Turf Under the Harvest Moon
Sep
25
7:00 PM19:00

Surf & Turf Under the Harvest Moon

Surf & Turf Under the Harvest Moon | Tuesday, September 25th
55.00

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!

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Oh, Canada!
Sep
27
7:00 PM19:00

Oh, Canada!

Oh, Canada! | Thursday, September 27th
50.00

They’re our closest neighbors, but most of us really don’t know much about their cuisine. We’re not talking about Beaver Tails or poutine, but authentic, Canadian classics. Theresa Sheppard, one of our favorite cooks, has a rich, French Canadian heritage and has been making some of these family recipes for years. At a recent cooking class she attended in Chicago, she was asked to share her authentic Tortiere recipe with the teaching Chef. She’d like to share it with you, too. Comfort food from our neighbors to the north! Every class she’s taught has been a hit. Don’t miss out.

Creton - a lovely, uniquely-seasoned pork pate served on toast, bread or crackers, a French Canadian classic!

Tortiere - A meat pie originating in Quebec. It’s completely different from any meat pie you’ve had in the states. Theresa’s recipe is the real deal. We have it on good authority that this is the best meat pie in the world.

Yellow Split Pea Soup- Hearty, healthy, and full of flavor.

Melange of beets - served in a warm apple vinaigrette. Sweet, tangy, gorgeous!

Maple Pie - Like a rich, delicious, maple-y butter tart.

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Between the Sheets
Oct
3
7:00 PM19:00

Between the Sheets

Between the Sheets | Wednesday, October 3rd
50.00

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.

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Three Lebanese Sisters
Oct
9
7:00 PM19:00

Three Lebanese Sisters

Three Lebanese Sisters | Tuesday, October 9th
50.00

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.

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Prosecco, Peaches, & Pie
Oct
11
6:30 PM18:30

Prosecco, Peaches, & Pie

Prosecco, Peaches, & Pie | Thursday, October 11th
from 15.00

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.

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Cookie Creations
Oct
13
9:00 AM09:00

Cookie Creations

Cookie Creations | Saturday, October 13th
35.00

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.

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Fall's Finest
Oct
17
7:00 PM19:00

Fall's Finest

Fall's Finest | Wednesday, October 17th
55.00

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.

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Grandma's Polish Kitchen
Oct
25
7:00 PM19:00

Grandma's Polish Kitchen

Grandma's Polish Kitchen | Thursday, October 25th
50.00

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.

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Ethnic Food for the Uninitiated
Oct
30
7:00 PM19:00

Ethnic Food for the Uninitiated

Ethnic Food for the Uninitiated | Tuesday, October 30th
45.00

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!

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The Sharpest Tool in the Shed
Sep
22
9:30 AM09:30

The Sharpest Tool in the Shed

The Sharpest Tool in the Shed | Saturday, September 22nd
35.00

Up your kitchen IQ with this great class presented by Ed Bartush, of Wüsthof. We're going to have our fall knife skills class and serve you a bit of breakfast! Ed is a great teacher with a wealth of information. He'll be showing you the ins and outs of knives in this very hands-on class. You'll learn proper care of your knives, how to hold them, and how to make different cuts with the varioius styles of knives commonly used in the home kitchen. It's a great class and you'll learn some tips to save time and protect yourself from injury. We'll send you home with all your ‘practice veggies’ that you’ll cut in class as well as the recipe for the fritatta.

Fritatta with Fresh Vegetables - peppers, onions, mushrooms and more...the kind of veggies we'll be practicing on in class.

Citrus & Berry Bowl - with a fabulous dressing to kick start your morning. We'll practice properly sectioning citrus in class so you can duplicate the salad at home.

Every time Ed teaches, we learn something new or are challenged to practice proper knife skills that we've learned from him in the past.

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A Soup, a Stew, and a Chowder!
Sep
20
7:00 PM19:00

A Soup, a Stew, and a Chowder!

A Soup, A Stew, and a Chowder! | Thursday, September 20th
45.00

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.

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Rollin' in Dough
Sep
13
6:00 PM18:00

Rollin' in Dough

Rollin' in Dough | Thursday, September 13th
50.00

We’d like to hang on to summer a bit longer so we’re going to take advantage of the beautiful weather and have our first participatory pizza class outside. Did you know that our favorite Cookie Lady is also a skilled Pizza maker? Her family owned a pizzeria for years and she’d love to show you how it’s done. In the future, we’d like to do a few more interactive classes, so we’ll use this one to see just how it goes. You’ll get to roll out some dough, arrange your own antipasto and put together your dessert. We can’t wait for you to join us!

Margherita Pizza - All the colors of the Italian flag: green basil, farm-ripened red tomatoes, and slices of fresh mozzarella cheese. Absolutely unbeatable with local tomatoes.

Everybody’s Favorite - Pepperoni, peppers, and onions with a crushed tomato sauce.

Pesto Pizza - broccoli, cauliflower, mushrooms, onions, peppers, tomatoes, using pesto instead of tomato sauce.

Antipasto on a Board - We’ll show you how to serve this lovely spread of Italian tidbits in stunning fashion, as well as give you a hand in displaying it yourself.

Affogato - an understated Italian dessert of ice cream, a shot of espresso, and a beautiful garnish. The perfect sweet reward for all your hard work!

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Sunday Supper
Sep
11
7:00 PM19:00

Sunday Supper

Sunday Supper | Tuesday, September 11th
50.00

There’s something special about Sunday Supper. Usually everyone’s home, they’ve had a chance to relax together, and it offers a chance to catch up on each other’s lives. Here’s a great menu for just that.

Peppered Drunken Sirloin - A lovely piece of beef takes a long soak in a wonderfully seasoned bourbon bath, and then finds itself roasted to medium rare perfection.

Roasted Garlic Mashed Potatoes - a generous bit of garlic, roasted to sweeten it and remove any harshness, elevates fantastically delicious mashed potatoes.

Green Bean & Mushroom Salad - tender-cooked, then marinated in a tangy, lemony dressing with a little parmesan sprinkle.

Deconstructed Apple Pie - A cup full of all that makes apple pie great, infinitely less intimidating to make for any I-can’t-bake-a-pie people out there.

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On the Road Again
Aug
28
7:00 PM19:00

On the Road Again

On the Road Again | Tuesday, August 28th
55.00

We thought we'd bring you on a bit of a culinary road trip to the states along our southern border, featuring some of the iconic dishes of the region, tweaked just a bit because that's what we do! We'll even smoke a meatloaf---indoors!

Smoked Meatloaf - Absolutely fabulous meatloaf, smoked right on the stovetop. This one's a keeper!

Creamy, Old-Fashioned Mississippi Coleslaw- crunchy, fresh, delicious, and it goes with nearly everything.

Texas Rancher's Rib-Eye with Raspberry Sauce - served with a side of custardy, buttery Kentucky spoon bread. A beautiful presentation and a delectable pairing.

Bubba's Louisiana Shrimp & Artichoke Pasta - Fresh tomatoes, artichoke hearts, shrimp, and a little cream over linguini. An absolutely divine dish.

California Sunburst Chiffon Cake - made with lemon olive oil and light as a feather! Served with a homemade lemon-vanilla ice cream reminiscent of the bright sunshine you'll find in southern California.

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Just Peachy
Aug
23
7:00 PM19:00

Just Peachy

Just Peachy! | Thursday, August 23rd
50.00

Perfectly ripe fresh peaches are one of summer's great gifts. Celebrate the juicy, sweet, tangy goodness with a menu built on the marvelous Michigan peach.

Peach Melba Wine Slushies - after this winter, it might be too soon to talk about slush, but this is a slush we'll all love. A rather sophisticated and downright delicious version of the lowly slushy, with fresh raspberries and peaches layered in a clear glass.

Farmer's Market Vegetable Tart - because fresh tomatoes are just as heavenly as peaches. Fresh tomatoes, eggplant, and a bit of chevre, baked in a flaky tart shell. An Acorn Farm favorite for years and the perfect, savory balance for this peachy menu. Hearty enough for a vegetarian main dish.

Steak with Stonefruit Pico de Gallo - tender, marinated steak, seared and served accompanied by a fresh pico with peaches and a hint of heat.

Peach-Glazed Pork Chops- a fabulous fresh peach glaze plays perfectly with the sage-y stuffing. A wonderful dish that can stand alone for a casual dinner or even when someone special is coming to visit.

Peaches & Cream Pie - all the homey goodness of peaches and cream, tucked in a tantalizing homemade crust. Does it get any better than this? Yum.

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Surf & Turf Under the Stars
Aug
22
7:00 PM19:00

Surf & Turf Under the Stars

Surf & Turf Under the Stars |Wednesday, August 22nd
55.00

A lovely, elegant meal, perfect for a moonlit dinner party, a family feast or a romantic rendezvous. The starters are delicious enough to stop right then, but we wouldn't want you to miss out on the amazing steak that's to follow.

Lobster Rolls - Luscious chunks of Maine Lobster, lightly seasoned on a buttery New England-style roll. An outstanding starter!

Grilled Mushrooms in Herbed Bearnaise - an exquisite treat for the tongue! The rich and creamy herbed sauce with shallots and peppercorns blanketing the lightly charred mushrooms is simply regal.

Butter-basted Steak with Aioli - Medium-Rare steak, basted with browned butter until the outside has developed a gorgeous crust. Served with aioli on dressed arugula, beets, and charred scallions. Simple, yet sophisticated and oh, so good!

Nectarine Tomato Salad with Maple-Candied Bacon - Ripe, delicious fruit and marinated feta. Sweet, sour, salty, creamy---all the flavor you need for a spectacular bite. Piled high and garnished with a little bacon "candy."

Passionfruit Cheesecake - cool, creamy, tropical and sweet with a hint of cinnamon and vanilla, accompanied by a little pineapple. The perfect bite at the end of a perfect meal.

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Tomato & Pasta & Peppers, Oh, my!
Aug
14
7:00 PM19:00

Tomato & Pasta & Peppers, Oh, my!

Tomatoes & Pasta & Peppers, Oh My! |Tuesday, August 14th
50.00

From the land that brought us great dishes like pizza and lasagna, we bring you some grilled favorites. The same herbs and flavors that have endeared Italian cuisine to us over the years, work just as well on the grill. No one will leave hungry as Steven channels an Italian Chef persona.

Grilled Polenta - seasoned polenta , sliced and grilled then served with a fresh and fabulous caponata - a colorful stewed mixture of diced veggies like tomato and eggplant-a little sweet, a little sour, and exceptionally good!

Fruited Crisp Green Salad - romaine, crisp and fresh, paired with oranges, plenty of olives and a fennel-scented vinaigrette.

Herb-Marinated Grilled Chicken - succulent chicken pieces, marinated in a sweet but pungent dressing, grilled and bursting with flavor. Accompanied by a side of Pasta e Aglio e Olio - garlic and oil. That's amore.

Grilled Italian Sausage and Peppers - served on a toasted bun with a splash of marinara & a dusting of parmesan. First class flavor from simple savory dish.

Pears on a Plank - Tender, sweet pears, halved and stuffed with tangy bleu cheese, then grilled on a plank. Caramelized culinary greatness.

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YOU'RE INVITED! Our Annual Polish Pottery Party & Event
Aug
9
to Aug 12

YOU'RE INVITED! Our Annual Polish Pottery Party & Event

JOIN US FOR OUR ANNUAL POLISH POTTERY PARTY! 

Thursday, August 9th at 5pm-8pm


GET A 20% OFF DISCOUNT ON POLISH POTTERY AUG. 9-13th! 


THURSDAY: 5PM-8PM
FRIDAY: 10AM-8PM
SATURDAY: 10AM-8PM
SUNDAY:10AM-5PM


Polish Pottery

This year we are also featuring a POP-UP shop partnering with local businesses we love: Bub's & Betty's and Sugar Happy. Our Pop-Up Shop will feature Bub's & Betty's clever Polish Pottery themed dishtowels and aprons and DELICIOUS Polish Pottery decorated cookies by Sugar Happy.

Polish Pottery

It’s time to break out the babushka and come down to Acorn Farm for our Polish Pottery Party and Sale. We only discount this beautiful handmade pottery once a year, so we like to do it up right, as they say. We’ll start on Thursday, August 9th at 5pm with a Polish Party to kick off the 20% discount. We’ll have Polish food from Hamtramck, some wonderful Polish dancers, LIVE accordion music, and a rather large and handsome display of Polish Pottery. The discount will last though the weekend, but for the best selection (and the easiest parking), come on Thursday evening.


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Polish Pottery
Polish Pottery
Dancers
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Stuff on a Stick
Jul
17
7:00 PM19:00

Stuff on a Stick

Stuff on a Stick | Tuesday, July 17th
45.00

Who knew so many things could be cooked on a stick?---more than you could shake a stick at.  Our hope is that this class will inspire you to stick your neck out and invite your friends over for a stick-to-your-ribs meal of stuff on a stick. Invite only the friends who stick with you through thick and thin, because you don't want any sticky situations. Offer a dessert, so they'll stick around for a while. Make a menu and stick to it. Don't be a stick in the mud, whoop it up and have a little fun. That's it. Stick a fork in me. I'm done.

Peachy Bourbon Bites - oh, yes! A little crispy pork belly, a juicy piece of grilled peach, and a bourbon peach sauce to tie it all together. We dare you to find a better bite.

Rainbow Salmon Skewers - Thin slices of fresh salmon, a dizzying assortment of brightly colored summer vegetables, grilled on a bamboo skewer for your dining pleasure. Sure to please both the diehard seafood lover and those that need convincing. Served with a wedge of lemon and a little scoop of greek cabbage slaw. with drizzle of dressing.

Sticky Chicken on a Stick - So much Asian flavor packed into one little skewer. These will be a hit at your next barbecue. No more plain old dried-out chicken coming off of your grill! The glaze keeps the inside tender and moist. We'll serve it with a flavor-packed sesame noodle salad.

Grilled Bruschetta - Skewered & seared Campari tomatoes, eaten atop seasoned ricotta on grilled bread, garnished with fresh basil leaves and balsamic drizzle.

Berry Blintzes - A little fan-shaped crepe, filled with blackberries and farmer cheese, skewered and lightly grilled.  Topped with a touch of berry coulis. Ouí, Ouí!

Besides the myriad flavors you'll experience in this class, we'll offer some ideas of how to serve and display your kabobs at your stick-themed party.  This ought to be a fun class, Come and enjoy it with us.

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Fiesta y Fuego
Jul
11
7:00 PM19:00

Fiesta y Fuego

Fiesta y Fuego |Wednesday, July 11th
50.00

Try something besides burgers and dogs on your grill this year. This menu, inspired by south-of-the-border flavors, will wake up your backyard grill party and have them coming back for more. Sign up for this fun evening and we just might welcome you with a sip of a raspberry chipotle margarita.
   
Blistered Corn & Chili Dip - summer sweet corn with a light char, mild poblanos, and plenty of Mexican style flavors BBQ'd in a grill-proof dish until bubbly. Served with freshly fried and salted tortilla chips. We'll show you how!

Anticuchos with Garlicky Tomatillo Sauce - beef marinated with toasted spices, with a nice sear, served with a charred tomatillo & chili salsa. Maravillosa!

Poblano Tamales - Fresh tamales! A masa dough with a cheese, poblano pepper & fresh corn filling, wrapped in corn husks and grilled. Love these!

Grilled Taco Bar - We liked both of these fillings so much that we decided to feature them both. 

Short-Rib Tacos - short ribs, rubbed with a classic blend of Mexican spices and poblanos, and grilled on a searing hot salt block.

Sweet Chipotle-Marinated Pollo - chicken soaks in a sweet and spicy marinade before we amp up the flavor on the grill. 

When they're both done, you'll customize your own taco at a table replete with fabulous fixings; charred corn salsa, pico de gallo, crema, cheese, peppers, avocado and anything else delicious that your taco will need.

Cuban Mojito Cheesecake Parfaits - the celebrated lime & mint libation in parfait form. Lovely!

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The 2018 Street Food Spectacular
Jul
10
7:00 PM19:00

The 2018 Street Food Spectacular

2018 Street Food Spectacular |Tuesday, July 10th
45.00

We all love them. Those great dishes you can only get at a street-side stand or a food truck. Living in a small town, we're rarely around these portable traveling vehicles of culinary delight, but we can make a few classic street food dishes on our own. They'll taste like we fussed for hours, but will be simple to reproduce at home. Appetizers and sides hail from Mexico, Germany, and even Vietnam, but the real star here is from the Middle East. After dinner, we travel back to Europe for dessert.

Bahn Mi Sandwich - the world-famous sandwich of Vietnam. Spiced Beef, pickled veggies, and more combine to make a unique flavor profile that you'll just HAVE to have again. 

Currywurst - don't knock it till you've tried it. One awesome grilled bratwurst covered in a curried ketchup. Germany's star player on the street food stage.

NYC Halal Cart-Style Chicken - In Manhattan there's one amazing smell that dominates the breezes from lunch through the evening. It's this dish at the many Halal carts. We'll recreate it for you. You can thank us later. Marinated chicken, yellow rice, plenty of spice (but no heat) and a to-die-for sweet-sour-tangy sauce that you'll crave until you get your next fix. 

Esquites - street corn in a cone, just like it's served in Mexico. Char-grilled corn, cotija cheese and a lime-y dressing. Fabuloso! 

Trdelnik - oh my. We probably shouldn't make these delicious Slovakian treats because you'll be hooked. Pastry wrapped around a stick of sorts, then baked and rolled in a nutty, sugary mix. Sometimes filled with whipped cream, ice cream, or other delights. Even plain, you'll find them irresistible. 

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From Milford to Munising
Jun
27
7:00 PM19:00

From Milford to Munising

From Milford to Munising |Wednesday, June 27th
50.00

This will be a backyard barbecue, Michigan-style. We've taken some of the reigning grill favorites, updated them, and added some Michigan accents. We think you'll be delighting some out-of-towners with this menu in your own back yard soon.

Iced Tea Bar - Plenty of freshly brewed and chilled iced tea, with a lovely assortment of homemade flavored simple syrups (from Michigan fruit) to customize your iced tea as well as fruit and herbs to garnish. 

Potato Salad - deliciously different with a little grilled corn, bacon and red onion tossed with a tangy dressing. It's love at first bite with this colorful salad.

Michigan Whitefish - served on a bed of spinach & a melange of mushrooms, lavishly drizzled with a piquant mousse-like Dijon crème. 

Burgers au Poivre - peppery sirloin burgers with all the classic flavors of Steak au poivre---worcestershire, butter, brandy, and black pepper. Decadent deliciousness. Served with a slice of grilled Vidalia onion, a dab of blue cheese and Michigan peach jam on the side. 

Spiraled Koegel Hot Dog - our favorite Michigan-made hot dogs, served with a Dijon and Michigan cherry relish. The Chicago dog will be jealous.

Grilled Cherry Milkshake - What could be more Michigan than cherries? Deepen the flavor by grilling the cherries and blending them with some Guernsey vanilla ice cream.

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Fire & Flavor
Jun
19
7:00 PM19:00

Fire & Flavor

Fire & Flavor |Tuesday, June 19th
50.00

We're putting a serious mix of flavors on the Acorn Farm grill this summer. This menu's got a little something for everyone, with a crazy-good flight of flavors from around the world.  Our first virtual stops will be in Malaysia and Vietnam, with a couple of tempting appetizers, then on to Thailand for our delicious shrimp entree and salad.  We'll end up in India with a refreshing dessert that is representative of the flavors of many cultures in the region, each as delicious as the next.

Beef Satay Skewers- savory peanut-butter, chili, and ginger satay sauce blankets the beef, served with a crunchy, nutty, crumble with a hint of spice & a chutney garnish. You can never get enough of these. So good!

Vietnamese Wings - Marinated for extra depth of flavor, then grilled to perfection and served with a chili/cilantro/fruit relish. Move over, Buffalo.

Grilled Shrimp with Lime, Brown Butter and Mild Chilis - a festival of flavor in your mouth! Served with a scoop of herbed basmati pilaf and charred snap peas 

Chilled Summer Salad - the cool refreshing cucumber, lightly dressed and joined by some sweet peppers, onion, and some simple seasoning with complex flavors.

Cardamon Pistachio Pops- think creamy iced chai on a stick. Cold, refreshing, and absolutely amazing.

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Mediterranean Medley
Jun
13
7:00 PM19:00

Mediterranean Medley

Mediterranean Medley | Wednesday, June 13th
50.00

Nothing says summer quite like vine-ripened tomatoes. It's only in summer that we get to enjoy that inimitable flavor only nature can produce. Although they're not the main course in this menu, they play a major supporting role in the Mediterranean culinary tradition, full of fresh vegetables and tangy marinades. Imagine yourself in the marketplace, tasting the fresh pomegranate juice and experiencing the heady aroma of piles of spices like sumac and z'atar. You might want to board the next plane.

Stuffed Mushrooms a la Greque - portabellos, stuffed with a cheese-laden mélange of vegetables, then grilled to gooey goodness.

Salmon Falafel Burgers with Pomegranate BBQ sauce - tender salmon burgers, bound with tahini-laced hummus and seasoned with the flavors of the Mediterranean, served with a sweet & pungent barbecue sauce in a grilled flatbread, with fresh baby spinach and garlicky yogurt sauce. Simple to make, complex on the tongue. Fabulous.

Tomato/cucumber salad - seasoned with all the flavors of Greece, crisp vegetables, pungent cheese & lemon

Grilled Pork Gyros, - tasty, marinated grilled pork, served with fresh onions, tomatoes, and a classic,creamy, homemade tzatziki in a grilled pita.

Raspberry Lemon Cake - although it's not a traditional dessert from the region, lemons are a big part of the cuisine and this chilled, fruity cake will be a delightful, refreshing, and sweet finish to a fantastic meal. It's a great cake to make for company as it can be made days ahead of time!

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Flavor Fiesta
May
22
7:00 PM19:00

Flavor Fiesta

Flavor Fiesta! | May 22nd
45.00

Spring! What a fabulous time to bring out some new dishes with a little creativity and ethnic flair. These recipes would be fun for your fabulous family or a Cinco de Mayo cocktail party. Acorn Farm is not responsible should you leave class and salsa dance down Main Street! Enjoy at your own risk.

Lasagna Latino – fire-roasted dark green poblano peppers, corn, and a host of other vegetables add their flavor to this wonderfully seasoned lasagna.  Mild but oh, so flavorful!

Steaks Adobo with Chiles Verdes & Herbed Lime Butter– succulent steaks seasoned with a deep, rich adobo, paired with peppers and a lively compound butter.

Tacos de Rajas con Papas – delicous crispy potato tacos with rajas---chili strips! Nothing too spicy hot but chock full of flavor with three types of peppers, crema, guacamole, and a dollop of fresh corn & poblano relish. Your taste buds will say, “Gracias!”

Churros Magnifico – Crispy, cinnamon-covered and truly amazing, served with a chocolate dipping sauce with a hint of chili powder. Super easy to make and well worth it.  

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Life at the Lodge
May
17
7:00 PM19:00

Life at the Lodge

Life at the Lodge! | May 17th
45.00

This is a wonderful menu that’s equally incredible served in spring, summer, winter or fall. Other than salad and dessert, it’s all cooked and served in one cast iron pan! Hearty, yet fresh and vibrant.....and sure to please.

Skillet Steak with Spring Vegetables – A steak-lover’s dream.  Perfectly seared steak, joined by the best of spring; asparagus, peas and scallions, generously drizzled with a piquant Dijon sauce sweetened with honey.  Delectable.

Nest of Baby Greens – an intricate looking but easily crafted parmesan cup hosts a mélange of spring greens, herbs, radishes and strawberries. A light strawberry vinaigrette will give the finishing touch.

Lemon Risotto – Creamy and satisfying risotto with the brightness of fresh lemon and parsley.

Rhubarb & Berry Tart Tatin- the lovely French upside down cake, with a tart & tangy twist. Simple to make but stunning to serve. A tiny scoop of vanilla bean ice cream sets it off just right.


 

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A Little East of Milford
May
10
7:00 PM19:00

A Little East of Milford

A Little East of Milford | May 10th
45.00

Okay, maybe a lot east of Milford. These are fantastic flavors born in the East, that you might find at your favorite Thai restaurants. This is all very approachable—without compromising flavor, even for those that have never ventured into that culinary tradition. We invite you to enjoy:

Fresh Spring Rolls – Fresh Asian vegetables, with or without shrimp or chicken, tucked in a tender wrapper and served fresh with a dipping sauce that’s so good you’ll want to drink it. Everyone gets to roll their own and customize it however they choose!

Thai Steak & Noodle Salad –  Tender sirloin steak and lo mein noodles atop a lavish collection of Asian greens and herbs, touting a sesame dressing with delightfully complex flavors, finished with chopped peanuts and a wedge of tangy lime.

Pad Krapow – A delicious chicken dish with a good helping of fresh Thai basil & chilis, A gentle heat, tempered by a slightly sweet sauce.  We’ll serve it over fluffy, jasmine-scented rice with a beautiful garnish.

Atualfo Mango Mousse Cups –  Juicy, ripe mangos and decadent heavy cream come together to make a refreshing yet rich dessert.  
 

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Springtime Sensational!
May
3
7:00 PM19:00

Springtime Sensational!

Springtime Sensational! | May 3rd
45.00

After the gray winter, we’re all ready for color. The little pokes of green coming up in our gardens, the trees starting to leaf out. At the dinner table, we’re looking for those fresh, tender green peas, spring onions, and delicate herbs, but still needing some heartiness until warm weather arrives. This menu is a delightful transition from the harshness of winter to the lovely warmth of spring.

Garlic-Rubbed Pork Shoulder - This slow-roasted wonder will have the store smelling like heaven on the afternoon of class. A garlicky blend of herbs and olive oil produce a beautiful crust and absolutely amazing pan juices.

Spring Vegetables – baby carrots, English peas, edamame, and all their friends in a buttery, herb-scented sauce.

Cheddared Chard Tart – Swiss chard with fresh dill and lemon are baked in a tasty butter crust with two cheeses.

Three Pea Salad – snap peas, snow peas, and English peas, with an herbed Dijon dressing, served on a leaf of butter lettuce with a salty sprinkle of nuts & seeds.

Berry-Topped Mascarpone Flan Cake – This perfect dessert is part cake, part tart and part cheesecake in nature. It’s got a buttery, nutty crust, a flan filling, and Chambord-soaked fresh raspberries to grace its top.  Simply divine.

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Those Were the Days
Apr
24
7:00 PM19:00

Those Were the Days

Those Were the Days! | April 24th
45.00

Remember those wonderful, happy days when you’d be out all afternoon playing in the neighborhood and mom would put her head out the door and call you to dinner? Those, my friend, were great, carefree times! We’d like to recreate that feeling and those delicious aromas for you in this class. The flavors are just as you had them back in the 60’s but better and so much fresher! After all, we’re so done with canned cream of mushroom soup and fruit cocktail! So, sign up for the class, pile into your wood-paneled station wagon, and we’ll have a real gas!

Bacon-Wrapped Asparagus Bundles – We’ll up the ante on these a bit, with some thick Applewood smoked bacon and fresh, tender asparagus, roasted and drizzled with a balsamic reduction.

Chicken A La King En Croute - You probably remember it in a patty shell.  We’re going to enjoy this lavish dish loaded with tender chicken, snap peas, fresh mushrooms, peppers, and of course….roasted red peppers. We’ll serve it with flaky, delicious puff pasty crumbles.

Retro-Style Pina Colada Salad – Because what 60s menu would be complete without jello in a ring mold! This one has flavors that feel a little more current than the green cottage-cheese classic that appeared at every church potluck for an entire decade. You’ll taste pineapple, coconut,  macadamia nuts, and the past! The gelatin mold resurgence starts here!

Tiramisu a la Twinkie - Oh yes we are! That famous snack cake that graced many a school lunch turns into elegant fare when it becomes the base for a fun take on tiramisu. Life's short. Play with your food!

 

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A Cut Above
Apr
21
9:30 AM09:30

A Cut Above

A Cut Above | April 21st
35.00

It's that time again! We're going to have our spring knife skills class but we're this time we're serving you a bit of breakfast! Ed Bartush is a great teacher with a wealth of information. He'll be showing you the ins and outs of knives in this very hands-on class. You'll learn proper care of your knives, how to hold them, and how to make different cuts with the different styles of knives commonly used in the home kitchen. It's a great class and you'll learn some tips to make you more efficient in the kitchen. We'll send you home with all the vegetables you'll have cut in class and the recipe for the fritatta.  In class we'll be serving a light breakfast.

Fritatta with Fresh Vegetables - peppers, onions, mushrooms and more...the kind of veggies we'll be practicing on in class.

Citrus & Berry Bowl - with a fabulous dressing to kick start your morning. We'll practice properly sectioning citrus in class so you can duplicate the salad at home.

Artisanal Toast & Jam - A good bread knife can make all the difference when slicing good bread with a crispy, sturdy crust. We'll toast it up and serve it with American Spoon jam, made right here in the home state with Michigan berries.

This is a great class. Every time Ed teaches, we learn something new or are challenged to practice proper knife skills that we've learned from him in the past.  

 

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The Italian Cafe
Apr
19
7:00 PM19:00

The Italian Cafe

The Italian Cafe | April 19th
45.00

The Italians corner the market on great food that everyone likes, don’t you think? Most of us can prepare a great sauce or lasagna, so we thought we’d give you some dishes that are a little less in the forefront but equally tantalizing and delicious. 

Fusilli with Vodka Sauce – A silky, tomato vodka sauce envelopes every nook and cranny in the corkscrew noodles. A chiffonade of basil and shaved parmesan makes an already perfect dish completely irresistible.

Baby Arugula Salad with Lemon – Peppery arugula, extra-virgin olive oil, a light squeeze of lemon and the tangy accent of aged parmesan Reggiano.

Nona’s Beef Braciole – Flavorul flank steak wrapped around an amazing cheese & herb filling, all bathed in a lovely tomato sauce and braised until it’s ultra tender. 

Creamy Lemon Granita – Fresh, frozen, and fantastic. With an ingredient you’ll rarely find in a granita---ricotta. We know you’ll love it, especially topped with fresh raspberries.

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Le Beret Rouge
Apr
12
7:00 PM19:00

Le Beret Rouge

Le Beret Rouge | April 12th
45.00

We always love having Chef Brigitte come to teach.  She is a wonderful French Chef and prepares lovely dishes for us each and every time.  We always learn something new to add to our cooking skills. This is a fabulous menu, as elegant as it is delicious!


Roasted Leek with Warm Goat Cheese - accented with the crunch of  pine nuts, dressed with a raspberry vinaigrette.  Savory, sweet, tangy, crunchy ---the perfect bite!
Herb-Crusted Lamb Chops – Perfect loin chops, seasoned with an herbed crust.  Fabulous in flavor, texture and aroma.  Served alongside a….
Cauliflower Souffle – Simple, stately, satisfying.  A great backdrop for the lamb with a lovely, light presence on the plate.
Strawberry & Chantilly Butter Crust Tart – the delightful taste of fresh strawberries and cream presented in a very beautiful and dramatic dessert.  Don’t miss out!
 

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In Like a Lion, Out Like a Lamb
Mar
28
7:00 PM19:00

In Like a Lion, Out Like a Lamb

In Like a Lion, Out Like a Lamb | March 28th
45.00

Help us bid winter adieu! After all the shoveling in December so far, I think we’ll be good and ready. This wonderful menu celebrates the changing of the seasons with dishes that are starting to lighten up a bit, but with enough heartiness to warm us until April comes along.


Crispy Leek Fritters – lovely, toasty little fritters in a petite puddle of lemon crème sauce.


Springtime Salad Maple-Roasted Carrots – Nothing ordinary about this delightful salad.  Crisp & crunch marcona almonds,cranberries & arugula are just a few of the tidbits that make this salad a standout.


Wild mushroom shepherds pie- a tantalizing mélange of fresh and dried mushrooms with a rich & crispy potato topping.  Wildly delicious. 


Asparagus Bisque – creamy and flavorful, topped with toasted & seasoned bread crumbs and chives.


Chocolate Risotto with Fresh Raspberries – we’re willing to bet you’ve never had a dessert risotto before. This one is exquisite! The sweetness of the chocolate is balanced by the tart, ripe berries. A keeper, for sure!

If you’ve yet to notice---this sumptuous feast is even perfect for your vegetarian friends!
 

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Midwest Farmhouse Chic
Mar
22
7:00 PM19:00

Midwest Farmhouse Chic

Midwest Farmhouse Chic | March 22nd
45.00

Pull up a chair to enjoy a tantalizing meal made with the homegrown ingredients that can be found on Michigan farms.  From cherries to pork, we're proud of the Midwest's contribution to our country's tables.  This a a great menu for nearly any occasion, as each dish lends itself to a beautiful presentation.  Hearty farmhouse fare doesn't need to just be the same old meat and potatoes.

Michigan Pork Roulade  – A lovely pork tenderloin, stuffed with Cherries and caramelized onions, with an herbed pan sauce, atop a bed of colorful swiss chard.

Toasted Orzo Pilaf with roasted broccoli & cauliflower florets – The vegetable lightens up the dish as we move toward spring and less heavy fare. A simple, delicious side, accented with pine nuts for a little texture.

Roasted Pear Salad – a beautifully composed salad! A simple pear, marinated and stuffed with bleu cheese and other treasures, roasted, chilled, and set atop a bed of fresh greens. 

Chevre Cheesecake - a silky, lemony cheesecake, speckled with poppy seeds and finished with  ladle of rhubarb sauce.  Magnificent!

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Mar
17
12:00 PM12:00

March Microplane Madness

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We've got a store full of terrific tools for the kitchen and Microplane makes some of our favorites!  Come into the store between noon and three o'clock, to try out some of these products yourself.  We'll send you home with a little sample zesting blade just for taking a peek at these great products.  While you're here, help yourself to a cup of tea, and sample some roasted vegetables that we've prepared using a few of the tools you'll be trying out.

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Grandma's Polish Kitchen
Mar
15
7:00 PM19:00

Grandma's Polish Kitchen

Grandma's Polish Kitchen | March 15th
45.00

Our most popular class ever! The reason? Great, authentic Polish food. Kim Krolikowski has been making these dishes for years and it’s incredibly good. I don’t think we need to tell you to sign up quickly---This will be the fourth time we’ve offered this class and we’re pretty sure it won’t be the last.

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 seasond and rolled into tender cabbage, simmered ever-so-slowly in a tomato-y sauce. Tender, delicious, and it smells like heaven! We'll make these ahead of time but we'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 three classes.  
 

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From Russia, With Love
Mar
8
7:00 PM19:00

From Russia, With Love

From Russia, with Love | March 8th
45.00

Ina Sushin grew up in St. Petersburg, Russia and she’s excited to share some of her traditional foods with us! We are quite delighted to have her! Picture yourself in St. Petersburg at a cozy café in a centuries-old building, warming up with some classic Russian comfort foods. Ina can’t wait for you to enjoy some of the rich culinary traditions of her culture with us!

Beef Stroganoff –a classic Russian dish, with tender strips of beef, bathed in a creamy, mushroom-laden sauce,  Russians love it served over fried potatoes so we'll give you a taste served the traditional way.  We'll also let you try it served over the delicious egg noodles below. Whether you're in Russia or Rochester Hills, this dish is a keeper no matter what it's served over.

Grandma’s Rustic Egg Noodles! - These handmade treasures are almost a cross between a noodle and a dumpling. This recipe is from Kathy’s Ukrainian grandma. Easier than you’d imagine and so good. Make these! Your kids will love you for it whether they’re 4 or 40!

Borscht – No snap judgements here.  Every borscht is a little different, depending on where you lived, what was available, etc. This one is delicious, with potatoes, carrots, onions, cabbage, parsley, tomato paste, and of course-----roasted beets! A veggie-lover’s delight! Served with dark Russian bread.  Perfect for a chilly evening.

Blintzes – a lovely, egg-y crepe enveloping a savory farmer cheese filling, topped with sour cream

Salad –  A classic Russian medley of tomatoes and cucumber, dressed with sour cream and dill in the traditional way.

Lingonberry Sugar Cookies & tea –  Lingonberries have a flavor almost identical to the cranberry, a little sweet, a lot of tart, which makes them perfect in a sweet cookie dough for balance. We’ll serve them with plenty of hot tea, a national obsession in Russia!
 

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Steven's Southern Favorites
Feb
27
7:00 PM19:00

Steven's Southern Favorites

Steven's Southern Favorites | February 27th
45.00

Ah, the south.  It’s not all fried food and collard greens. They’ve got a rich culinary tradition and we’re going to enjoy a dish, created in the south, that most of us Yankees haven’t had before.

Chicken Country Captain – A celebrated Southern dish to tickle the taste buds. Chicken pieces braised in rich tomato-ey sauce with the faintest hint of curry powder, accented with currants and almonds. If you’ve never experienced this gem, sign up! You’re sure to experience a lovely culinary surprise! Best served over mashed potatoes.

Bacon-Brussels Sprout Skewers – Gorgeous and gastronomically great!  Drizzled with a reduced balsamic for a sweet finish.

Cheddar Grits – with a fresh vegetable relish to amp up the freshness and flavor

Steven’s Deep South Banana Pudding - no instant pudding here—this is the real deal. A dessert to write home about.
 

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MultiCooker Madness for Instant Success
Feb
22
7:00 PM19:00

MultiCooker Madness for Instant Success

Multi-Cooker Madness for Instant Success | February 22nd
45.00

No doubt you’ve heard of the instapot craze--- all sorts of versions of a hybrid pot that doubles as a slow cooker AND a pressure cooker, performing other functions as well, like browning, sauteeing, and more. We think the trend is a great one, and this will be our second class highlighting this fabulous way to cook! Our last class focused more on traditional family-friendly foods and it was wonderful. This time we’re going to dig a little deeper and show you how much more this baby can do!


Our version, the Fagor LCD lux multicooker, is loaded with features and has a great track record. If you’re looking for something to enhance your kitchen experience, this would fit the bill. It also makes a fabulous gift for a growing family or a wedding gift. You can make simple macaroni and cheese in it, as well as something a little more gourmet:

Shrimp Scampi – Buttery, garlicky goodness with the bright punch of lemon---oh, the aroma!

Mushroom Risotto with an arugula gremolata – fabulous creamy texture with fresh notes from the gremolata.

Beef Bourguignon – lovely, tender beef with all the usual suspects—onions, carrots, mushrooms and wine. A fabulous as the cooked-forever version but perfectly tender and delicious in half the time.

Citrus Salad – A most colorful display of seasonal citrus, pecans, and just enough butter lettuce to call it a salad. Fantastic.

Daringly Decadent Bread Pudding – delicious chocolate chip laden bread pudding taken to the next level with a little cinnamon-rum sauce for the adults in your household.
 

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