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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

Kim's Polish Kitchen
Sep
25
7:00 PM19:00

Kim's Polish Kitchen

Kim's Polish Kitchen
45.00

Once upon a time in the great U. S. of A., chicken was the EXPENSIVE meat that people were craving. Creative & frugal Polish housewives came up with a version of a drumstick, using bits of what were then less expensive meats. Kim’s built a class around this famous dish, using some other great Polish favorites. There’s more to a great Polish kitchen than stuffed cabbage. We can’t wait to taste it all.
Kim is a wonderful cook, and her other Polish class was our all-time best seller, selling out before any other classes every time it was offered. We're going to let her make some of her other family favorites to change it up for her and as a treat for you! Don't expect to see any open spots left for very long.

Mushroom Barley Soup- One of our favorite grains combines with mushrooms for that almost meaty flavor and texture. A homey, comforting, steaming bowl of creamy goodness.

City Chicken- ‘drumsticks’ made from cubes of the other white meats, breaded and browned, then finished in the oven. This fabulous dish started out as working class food but we think it’s fit for a king.

Green beans with Bacon- tender, perfectly cooked green beans and onions with a sweet and sour hot bacon dressing.

Cucumber Salad- a standard at dinner tables in Polish communities everywhere. Sour cream and simple seasoning make it so creamy and delicious!

Poppy Seed Cake - a simple delight, loaded with poppy seeds to give it that characteristic texture, then iced. Sweet, light and lovely!


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A Tale of Three Schnitzels  |  Tuesday, October 1st
Oct
1
7:00 PM19:00

A Tale of Three Schnitzels | Tuesday, October 1st

A Tale of Three Schnitzels | Tuesday, October 1st
50.00

Schnitzel is a dish primarily of Austrian origin that you rarely see in the States unless you’re in a German restaurant. This simple-to-prepare dish can be made with pork or veal, but we’re opting for pork. You get to try it in three traditional ways.

Rahmschnitzel - as with all schnitzels, the pork is pounded thin, seasoned and pan-fried. Rhamschnitzel is served with a creamy wine and mushroom sauce.

Balkanschnitzel - the sauce for this schnitzel is a delicious blend of colorful sweet peppers and onions with a base of tomato and the tang of paprika.

Jaegerschnitzel - translates to Hunter’s schnitzel - a lovely brown sauce loaded with caramelized onions and mushrooms.

Potthucke - a delicious alternative to a potato pancake because it’s made in loaf pan, then slices are seared and served. Peppers, bacon, and onions make this a toothsome treat!

Gurken Salat - A quick pickling turns seedless cukes and red onion into a wonderful salad that balances the whole meal.

Apfelkuchen - Apple Cake - this fabulously moist German tradition features a yeast-y vanilla dough, plenty of orchard-fresh apples, and a sweet crumb topping

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Sunday Supper for a Modern Mother
Oct
8
7:00 PM19:00

Sunday Supper for a Modern Mother

Sunday Supper for a Modern Mother | Tuesday, October 8th
50.00

Years ago, most folks spent a good amount of time at church on a Sunday morning. Now, Saturday evening seems to be the service of choice and Sunday dinner doesn't have all morning to roast at home, welcoming home the family with its amazing aromas. We’ve got a few recipes with a little twist to the original pot roast, roasted potatoes and carrots that used to adorn our Sunday tables in times past. New flavors and aromas. Same warm feeling around the table with family.

Beefed-Up Brisket - Surprisingly enough, this is NOT a barbecue-flavored brisket NOR is it your typical brisket with beef gravy. It’s a brisket with real style, featuring some rather surprising secret ingredients to produce a unique but approachable (and Deeeelicious) flavor- you’ll just have to be part of this class to find out what goes in the roaster! Serve the tender, herbed slices and its sauce over....

Mashed Potato Casserole - A lovely potato dish that’s even better if you make it a day ahead of time. The top sports a crispy, buttered crumb topping with a hint of parmesan.

It Isn’t Easy being Green - Although, in this case it is.....a fresh green goddess dressing (a bit of an abridged version that makes it super easy to put together.) We’ll serve it over an all-green salad, featuring an assortment of hearty lettuces and greens as well as some green vegetables. The perfect fresh and crunchy side for this cool-weather meal.

Roasted Broccoli- a squeeze of fresh citrus and a light dusting of pungent romano add freshness and tang to the sweetness brought out by roasting.

Pumpkin Cream Cheese Tart - Pretty as a pumpkin. A gingery walnut crust, all the spices that make pumpkin pie so heavenly, and cream cheese to balance the sweetness. A pretty pumpkin swirl on top makes this one a stunner.


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Soups & Slicers  |  Knife Sharpening and Cookware Demonstration
Oct
10
5:00 PM17:00

Soups & Slicers | Knife Sharpening and Cookware Demonstration

A KNIFE SHARPENING and TRUNK SHOW, complete with SOUP and a COOKWARE DEMO!



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Once a year, we like to give you an opportunity to have your knives sharpened for free. We're doing that on the 10th but we're also featuring some great specials from both Wusthof and Le Creuset. Ed Bartush will be in the store, not only sharpening knives, but doing a trunk show of sorts, with various Wusthof products. Ed has a lot of knife wisdom to offer, so come armed with your knife questions.

We'll be serving up some tasty soup made in a Le Creuset round oven and showing you the benefits the their enamel-on-cast-iron cookware has to offer. Le Creuset's newest piece is a 5 1/2 quart DEEP oven with an amazing introductory price. The regular retail price will be $360 but the promo price is just $200! This special is already in progress so come see us any time to see this new deep Dutch oven.

The knife-sharpening is free, as always, and we'll have a donation bucket for Community Sharing, should you feel so moved.

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Easy as Pie   |   Saturday, October 12th
Oct
12
12:00 PM12:00

Easy as Pie | Saturday, October 12th

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Sharon's one of our favorite bakers. She's almost always baking up something with her grandkids. If you'd like to get some tips on the perfect crust, great fillings, etc, just pop in any time during our Pie demo. She'll answer your questions and help you figure out any of your pie problems. You'll get a taste of something fresh from the oven, a recipe, and you'll see two great pie dish specials.

  • We just brought in some more Polish Pottery deep dish pie plates that we're offering at $59.99---- a substantial savings off the regular price of $79.99

  • Emile Henry has a fantastic special on their pie dishes as well. They're normally $45 and the current special is $30.

Both of these are beautiful pie plates in a variety of patterns and colors. Both clean up nicely and produce a lovely pie. The best part? These promos are already in progress!

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When the Frost is on the Punkin'  |   Tuesday, October 15th
Oct
15
7:00 PM19:00

When the Frost is on the Punkin' | Tuesday, October 15th

When the Frost is on the Punkin' | Tuesday, October 15th
45.00

Some of you have already had the pleasure of meeting Marie (Milford Kitchen) when she last did a class for us. Her fare is hearty, wholesome, and delicious, and vegetables usually take center stage. She’s a great photographer (one of her MANY talents) so her food is always picture-worthy as well. This time she’s coming to show off some of those late fall favorites; squashes and pumpkin!

Butternut Squash Soup Shooters - We just have to include this. It’s amazingly good. It’s fall. We love it.

Pumpkin Gruyere Dip - I know, right? She had us at gruyere. This is baked inside a pretty little pie pumpkin. Elegant and simple. Served with a toasted baguette.

Sweet Kale Salad - featuring some of fall’s finest brassicas; kale, cabbage, and brussels sprouts. She’ll throw in a few more delicious and colorful tidbits and dress it with a poppyseed dressing. Heavenly.

Autumn Stuffed Acorn Squash - Autumn on a plate. Apples, herbs, sausage, nuts----it’s all in there along with some other terrific players! A stick-to-the-ribs main dish that screams Fall.

Chocolate Cinnamon Bars - Fancy flavor, no-fuss preparation. Great with a cup of coffee. Sure to become a fall tradition in your home.

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Our Favorite Fall Cookies   |   Wednesday, October 16th
Oct
16
6:00 PM18:00

Our Favorite Fall Cookies | Wednesday, October 16th

Our Favorite Fall Cookies | Wednesday, October 16th
35.00

Okay folks, we know how much you like Sharon's cookie-decorating classes. We also know that they tend to fill quickly this time of year. We're having plenty of them so check them out and sign up NOW! No need to bring any cookie-decorating experience or supplies with you-----Sharon's got it covered. No artistic talent?---No worries! Sharon will break it down into easily reproduced steps so that you leave with gorgeous, fun cookies regardless of your skill level. Each of the skills you'll learn will be the same skills you'll need to decorate any other cookie down the road. Not a bad thing to have in your culinary arsenal.

Pumpkin

Turkey

Leaf

Santa's Face

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South by Southwest   |   Wednesday, October 23rd
Oct
23
7:00 PM19:00

South by Southwest | Wednesday, October 23rd

South by Southwest | Wednesday, October 23rd
50.00

We can’t really call this a Mexican class because although we’re serving tacos, there’s not much else that’s very Mexicali about them, save a bit of chorizo for flavor. Southwest is probably a more apt description. Let's just say that GOOD by any other name is still GOOD!

Chorizo-Chicken Tacos - authentic corn tortillas, warmed in a skillet, stuffed with fried chicken chunks, then topped with some marvelous additions that we're betting you haven't experienced on a taco..Such a splendid variety of textures and flavors. A different filling from what we normally see on our dinner table. Viva la difference!

Arugula-Avocado Salad - peppery greens and creamy avocado play perfectly with a sweet-ish date & walnut dressing, finished with a sprinkle of queso fresco.
Citrus-Marinated Pork Fajitas - Thinly sliced pork soaks in a well-seasoned orange marinade, reminiscent of carnitas. We'll use a grill pan to produce that smoky flavor, then serve it in a flour tortilla with grilled sweet peppers and onions peeking out from a lovely drizzle of crema (Mexico’s tangy answer to our sour cream,) some salsa, and a squeeze of lime.

Mexican Mac ‘n’ Cheese - creamy, cheesy, with the addition of mild poblano peppers and a few more unexpected veggies. You’ll love this version!

Vanilla Orange Flan- A creamy, cold, citrussy dessert inverted before serving---allowing the caramelized sugars to drizzle down the sides and amp up the flavor.


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A Perfect PEARing   |   Thursday, October 24th
Oct
24
7:00 PM19:00

A Perfect PEARing | Thursday, October 24th

A Perfect PEARing | Thursday, October 24th
50.00

Pears are simply divine. Juicy and flavorful with very little waste. It's always surprising that they're not highlighted in more autumn dishes. We're here to change that by using pears three completely different ways.

Pear & Honey Pork Loin - butterflied pork loin, stuffed with an herbed pear, walnut, and honey filling --- basted with a maple-pear glaze. Autumn’s best.
Fruited Escarole Salad - a lesser-used but full-flavored green is the basis for this wonderful salad, accented with pears, crunchy crushed hazelnuts, and a flurry of basil.

Naked Sweet Potatoes- really! It’s all in how you make ‘em. The tastiest sweet potato that’ll ever tingle your taste buds and there's only ONE ingredient. Save the marshmallows for your hot cocoa.

Maple-Bacon Popovers - What’s not to love? A delicious sweet ‘n’ salty accompaniment to both the pork loin and the salad.

Upside Down Pear-Gingerbread Cake - awesomely autumn. Served with a boozy whipped cream.

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Autunno in Toscano  |  Tuesday, October 29th
Oct
29
7:00 PM19:00

Autunno in Toscano | Tuesday, October 29th

Autunno in Toscano | Tuesday, October 29th
50.00

Autumn in Tuscany. Whether you’re here or in Italy, these amazing flavors are both fresh and hearty, combining some wonderful produce with a lavish chicken dish.

Creamy Chicken Florentine - Chicken bathed in a rich sauce with a Tuscan flare. Spinach and sundried tomatoes add both color and depth.
Orrechietti with Asparagus and Peas - fairly simple but perfect alongside a creamy main dish.
Radish & Radicchio Salad - with the sweetness of delicious oranges and a citrus Dijon dressing. Sweet, bitter, salty, sour...you’ll taste it all in this one. Absolutely beautiful. A treat for all of your senses.
Chocolate Tart with Pears - a delightful tart of pears and chocolate, baked in a caramel soaked pan, turned onto a plate and served with Chantilly crème. A beautiful pear garnish makes it Instagram-worthy, no doubt.

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Christmas Cookie Decor  |  Saturday, November 2nd
Nov
2
11:00 AM11:00

Christmas Cookie Decor | Saturday, November 2nd

Christmas Cookie Decor | Saturday, November 2nd
35.00

we know how much you like Sharon's cookie-decorating classes. We also know that they tend to fill quickly this time of year. We're having plenty of them so check them out and sign up NOW! No need to bring any cookie-decorating experience or supplies with you-----Sharon's got it covered. No artistic talent?---No worries! Sharon will break it down into easily reproduced steps so that you leave with gorgeous, fun cookies regardless of your skill level. Each of the skills you'll learn will be the same skills you'll need to decorate any other cookie down the road. Not a bad thing to have in your culinary arsenal.

Santa Face

Stocking

Snowman

Snowflake

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Tantalizing Treats to Make and Give  |  Thursday, November 14th
Nov
14
7:00 PM19:00

Tantalizing Treats to Make and Give | Thursday, November 14th

Tantalizing Treats to Make & Give | Thursday, November 14th
35.00

Susan Bizon is a remarkable candy-maker. Not only are all her sweet creations delicious, they're stunning! She's really worked on the science of the whole process and the results are fantastic. Come and learn a completely new skill. We can fill you in on specifics later but she'll be doing:

Chocolate-Covered Caramels - no matter the type, these are always tiny, perfect little cubes---the perfect treat to serve company or make for your kids' teachers. These will be enrobed in milk or dark chocolate, then finished with fleur de sel.

Homemade Marshmallows - so much fun for topping hot cocoa for kids OR adults.

Pumpkin Truffles - can't you just visualize your Thanksgiving table with one of these adorning each placesetting?

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Christmas Cookie Decor   |   Saturday, November 16th
Nov
16
11:00 AM11:00

Christmas Cookie Decor | Saturday, November 16th

Christmas Cookie Decor | Saturday, November 16th
35.00

We know how much you like Sharon's cookie-decorating classes. We also know that they tend to fill quickly this time of year. We're having plenty of them so check them out and sign up NOW! No need to bring any cookie-decorating experience or supplies with you-----Sharon's got it covered. No artistic talent?---No worries! Sharon will break it down into easily reproduced steps so that you leave with gorgeous, fun cookies regardless of your skill level. Each of the skills you'll learn will be the same skills you'll need to decorate any other cookie down the road. Not a bad thing to have in your culinary arsenal.

Santa Face

Stocking

Snowman

Snowflake

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Simple Abundance
Sep
12
7:00 PM19:00

Simple Abundance

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Simple Abundance | Thursday, September 12th
45.00

When you're working with fresh produce, sometimes more is less. You want to let those bright flavors shine through. With this class, we're doing just that-- with a few new-to-you dishes worthy of a special occasion. This is one of the more colorful menus you'll serve all yea

Zucchini-Stuffed Roasted Chicken - chicken roasted with a sumptuous layer of a flavorful zucchini mixture under the crispy, seasoned skin. A standout dish in both flavor and presentation.

Sweet Corn Sformato - a comfort food Italian dish that's somewhere between a souffle and a custard, depending on which Italian cook is in the kitchen. Airier (is that a word?) than a custard, ---more like a souffle without the fear of failure. It's hard to beat the flavor in this lesser-known traditional Italian specialty full of Michigan sweet corn and other garden delights

Summer Mosaic Salad - this salad looks like a colorful work of art when it's served on a platter. Rich red from earthy, sweet beets, an array of heirloom tomatoes, a smattering of fresh-picked herbs, and a few other surprises.

Peach-Berry Summer Pudding - Not a trifle or a bread pudding, ---rather, a heavenly hybrid capturing the best of both. Is there anything quite as delicious as a perfectly ripe peach? This dessert provides all the flavor without that juice dripping down your face!

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Harvest of Flavor
Sep
10
7:00 PM19:00

Harvest of Flavor

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A Harvest of Flavor | Tuesday, September 10th
50.00

This class will show you how to take those baskets of summer produce and turn it into family-friendly favorites. Some of these are common dishes with some easy switches that really turn up the flavor and add in the veggies, the stars of this class.

Vegetable Lattice Lasagna - The lowly zucchini and a little eggplant take center stage as the lasagna "noodles" in this dish. Three cheeses and a homemade sauce turn this dish into food fit for royalty. Even the confirmed eggplant-hater in my family went back for seconds on this one. Darn delicious.

Tuscan Marinated Steak - a flank steak, marinated with loads of italian herbs then seared in a Lodge grill pan.

All Hail Caesar Salad - Just kidding. It's All KALE Caesar. We're starting to see some of those cool season crops at the farmers market and Kale is one of them. We'll make our Caesar with loads of baby kale and a little romaine just for the crunch.

The Reason Pasta was Created- A no-cook spaghetti sauce made from vine-ripened tomatoes. Simple but absolutely unbeatable. On a personal note, this is my favorite new recipe of the year. I tested and tweaked it at home and we couldn't stop raving about it. A very no-fuss recipe that takes less time than boiling your pasta.

Farm-Fresh Fruit Pavlova - Fancy but not fussy! A selection of ripe, delicious fruit, with a chocolate meringue crust. A fabulous way to showcase some Michigan fruit.

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Delicioso  | Tuesday, September 3rd  |  Steven Grostick
Sep
3
7:00 PM19:00

Delicioso | Tuesday, September 3rd | Steven Grostick

Delicioso | Tuesday, September 3rd | Steven Grostick
50.00

Our friends south of the border have certainly enriched our tables with their full-flavored cuisine. You might not own a comal, but between a grill and a good cast iron skillet, you’ll be well on your way to reproducing some of the flavors that Mexican Americans have contributed to our kitchens.

Charred Baby Carrot Wraps – Multi colored baby carrots, charred to add a little depth, then wrapped in a flour tortilla. We’ll serve them cut in half to reveal the rainbow of colors inside and drizzle them with a poblano & cilantro sour cream.

Grilled Pork with Pepita-Chili Salsa – Skewers of pork shoulder, rubbed with a tasty seasoning blend, then grilled to tender perfection. Pumpkin seeds and blistered mild chilis combine with some of the usual suspects to make a salsa with a most wonderful texture.

Esquites Americano - This is a northern take on a south of the border street-food classic. Grilled Corn, peppers, onions, and more, lightly tossed with a creamy lime & cumin dressing. A salad you’ll not soon forget.

Steak & Smashed Potatoes – An incredibly large T-bone is treated to a slightly spicy rub, then served with Sauteed mild chilis. Baby potatoes smashed with a chipotle crème make a hearty and delicious side.

Pineapple-Mango Glace – Fresh fruit puree, frozen into a glistening cube, then unmolded and topped with a fresh tropical fruit salsa. Refreshing, pretty, and easy!

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Red Bag Saturday - August 31st
Aug
31
10:00 AM10:00

Red Bag Saturday - August 31st

Last 5th Saturday of the summer! Round up your RED BAG and get in the shopping mood. RED BAG members will save 20% on most items in the store! We think that's a pretty good deal. Now's the time to pick up somethings for any upcoming gifting occasions. Birthdays, holidays, or just because! It only comes around every few months so take advantage while you

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How 'Bout a Little Shawarma, Shaweetheart?  |  August 21st  |  Chef Steven Grostick
Aug
21
7:00 PM19:00

How 'Bout a Little Shawarma, Shaweetheart? | August 21st | Chef Steven Grostick

How 'Bout a Little Shawarma, Shaweetheart? | August 21st | Chef Steven Grostick
50.00

It’s a wonderful world of food out there these days. When we were kids, the most wildly exotic thing we had for dinner was Italian food. Thankfully, that’s not the case anymore---and even on a small Main Street like Milford’s, you can get tasty shawarma, pad thai, or pierogi. What a wonderful world!

Mediterranean Grilled Vegetables - Once again we find ourselves making a dish so colorful that it tantalizes those taste buds before you’ve even gotten a good whiff of the aromas. Eggplant, sweet peppers,summer squash, and zucchini are grilled until crisp tender and served with a lemony Greek yogurt sauce. This is about as close to perfect summer food as you can get.

Chicken Shawarma – what is not to love? Spicy but not hot. Rich and loaded with umami flavor and balanced with the presence of crisp lettuce, chopped tomatoes, and a cool and creamy cumin-scented yogurt sauce. If new flavors frighten you, this is a great starting place. Nothing weird to give you pause.

Roasted Chick Pea Salad – Not your mama’s bean salad. Oh, no! these chick peas soak in a quick marinade, then take a dive into some great spices (nothing too spicy, we promise) and end up in a toasty hot skillet before they land on a bed of diced cucumbers, tomatoes, and onions with a sprinkling of fresh herbs.

Marinated Lamb Kabobs – tender chunks of lamb, marinated and grilled on a skewer. Great served alone, with garlic sauce, or in a wrap with sour pickles, and yogurt sauce. Even the pickiest eaters fall in love with these. Little prep, big results.

Fakhfakhina- the most delicious fruit concoction! It can’t decide if it’s a fruit salad, a beverage or a dessert. We don’t care as long as it’s delicious----and it is! It’s an assortment of chopped fresh fruits, fruit juices, good quality vanilla ice cream, and a sprinkling of peanuts. It’s very traditional and sounds like the perfect foil for a dinner on the deck in the blistering heat of summer.

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From Sea to Shining Sea
Aug
20
7:00 PM19:00

From Sea to Shining Sea

From Sea to Shining Sea | August 20th | Chef Steven Grostick
50.00

This class celebrates flavors from all over our country, from Florida to Hawaii. This is a bit of a fruit-forward menu that allows the natural sweetness of fruit to elevate some already tasty dishes.

Pancetta-Wrapped Asparagus Bundles - grilled just until the asparagus is tender and the pancetta begins to crisp up. Finished with Dijon-orange dressing.

Huli Huli Chicken – far from the contiguous United States, Hawaii’s flavors tend more toward Asian than the typical chicken-and-gravy American supper. This easy dish originated back in the 1950’s. Though there are many versions, they have some commonality----a teriyaki-ish sauce with a tiny kick, and some fresh pineapple and steamed rice served alongside. It’s become a Hawaiian favorite. Maybe we can make it a Michigan trend, too!

Grilled Pear Salad – Tender summer greens, lightly grilled sliced pears, bleu cheese crumbles and a lovely light dressing.

Pork Tenderloin Medallions with Georgia Peach-Dijon Drizzle– A simply seasoned pork tenderloin, sliced and served with a generous portion of pureed peach & mustard sauce.

Florida Strawberry-Mango Cheesecake – Talk about pretty! This gem of a dessert is hassle-free, requires no baking (who wants to heat up their oven mid-summer,) and is topped with loads of fresh fruit.

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Polish Pottery Party & Sale
Aug
8
5:00 PM17:00

Polish Pottery Party & Sale

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What a fantastic way to kick off our 11th Annual Polish Pottery Sale!

The store will open at 5:00 pm and the 20% discount will begin on all Polish Pottery pieces! Join us on the 8th for Polish food, Polish dancers, and some fantastic Polish music. We’ll have some fun tea towels for sale that will help you boast of your Polish heritage!

Our sale will last through Sunday, August 11th at 5pm, but the party is on Thursday evening only.

Every piece of our Polish Pottery will be on sale for 20% off. We’ll have a huge variety of both Unikat and regular pieces, from spoons to covered roasters and everything in between! Don’t miss it. It only happens once a year!

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 11th Annual Polish Pottery Sale
Aug
8
to Aug 11

11th Annual Polish Pottery Sale

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Our 11th Annual Polish Pottery Sale begins at 5:00 pm on Thursday, August 8th, with a flurry of activity——authentic Polish dancers, fantastic accordion music, and a taste of some great Polish food.

Every piece of our Polish Pottery will be on sale for 20% off. We’ll have a huge variety of both Unikat and regular pieces, from spoons to covered roasters and everything in between! Don’t miss it. It only happens once a year!

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B is for Summer - Late Summer Version
Jul
27
11:00 AM11:00

B is for Summer - Late Summer Version

B is for Summer, Late Summer Version | Saturday, July 27th | Sharon Mancini
35.00

Now before you get up in arms, let us explain. 

B is for Brides – Sharon’s done so many bridal cookies that we’re going to leave this one up to her!

B is for Babies -  a little onesie decorated Sharon-style makes a perfect favor at a baby shower!

B is for Birthdays – a cute cupcake with endless possibilities

B is for Bugs & Blossoms!   - An assortment of stick cookies featuring late summer flora & fauna. Perfect for nearly any summer gathering.

Summer is full of all of the above.  Whether your summer brings a bridal or baby shower, a birthday, or an outdoor brunch or grill party, this class will teach you how to make gorgeous cookies for all these occasions.  Sharon Mancini is our resident cookie guru and all the skills taught that morning will translate to any cookie you choose to make in the future.  There’s nothing you need to bring to this hands-on class but a can-do spirit.  She’s a great teacher and you’ll most certainly be proud of what you’ve created. 

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BeauBQ with Paul & Tracy  |  The Beauregards
Jul
16
7:00 PM19:00

BeauBQ with Paul & Tracy | The Beauregards

BeauBQ with Paul & Tracy | Tuesday, July 16th | The Beauregards
50.00

We love Paul & Tracy. Paul & Tracy love to grill. They have their own catering business built on fabulous grilled food.that their clients love.. All this love means we’re having them back this semester for an all-new menu. Let’s see what’s for dinner.

Grilled Avocado Caprese Salad – A beautifully composed salad. Tomatoes, bocconcini and basil, tossed in a garlic-infused dressing, served over grilled avocado with a balsamic glaze. Just when you thought caprese salad couldn’t get any better.

Spiced Sweet Potato Skewers – A lovely vegetarian option with plenty of protein. Highly seasoned without a lot of heat. Served on a bed of whole grains (so many fabulous grains to try these days) finished with a lavish yogurt drizzle emboldened with a bright punch of lemon. Don’t tell the carnivores there’s no meat in the dish. They won’t even notice.

Chili-Grilled Pork – There’s something special about pork on the grill. This is a great dish with very little prep. A sweet and savory rub works its magic right on the grill. Tender, tantalizing, and ready in minutes.

Bacon & Brussels Sprouts Skewers – Oh, how the lowly brussels sprout has come into its own during the last few years. This is another recipe that highlights these tiny treasures. Bacon sends brussels sprouts into culinary orbit.

Shrimp Grill - Mouthwatering Shrimp, skewered, seasoned and seared on the grill. Bound to put a tingle on your tastebuds. Simply amazing.

Grilled Pineapple & The Mother of All Chocolate Sauces – Mrs. Roth gave us each a gift of this crazy-good sauce for Christmas. Most of us had to hide it from ourselves so we wouldn’t put a straw in it and drink it. Good on pineapple, ice cream, pound cake, a spoon or your fingers. You’ll never buy it at the store again. Ever.

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B is for Summer  |  Sharon Mancini
Jun
29
11:00 AM11:00

B is for Summer | Sharon Mancini

B is for Summer | Saturday, June 29th | Sharon Mancini
35.00

Now before you get up in arms, let us explain. 

B is for Brides – Sharon’s done so many bridal cookies that we’re going to leave this one up to her!

B is for Babies -  a little onesie decorated Sharon-style makes a perfect favor at a baby shower!

B is for Birthdays – a cute cupcake with endless possibilities

B is for Boom!   - An assortment of adorable 4th-of-July-themed stick cookies.  So versatile!

Summer is full of all of the above.  Whether your summer brings a bridal or baby shower, a birthday, or a fun Fourth of July party, this class will teach you how to make gorgeous cookies for all these occasions.  Sharon Mancini is our resident cookie guru and all the skills taught that morning will translate to any cookie you choose to make in the future.  There’s nothing you need to bring to this hands-on class but a can-do spirit.  She’s a great teacher and you’ll most certainly be proud of what you’ve created. 

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The Kentucky Bourbon Trail  |  Chef Steven Grostick
Jun
19
7:00 PM19:00

The Kentucky Bourbon Trail | Chef Steven Grostick

The Kentucky Bourbon Trail | June 19th | Chef Steven Grostick
50.00

From Clermont to Lexington, The Kentucky bourbon trail is a history-laden trail of artisanal bourbon distilleries. They’ve been crafting fine Kentucky bourbon for two centuries. In recent years, bourbon whiskey, a distinctly American specialty, has been gaining in popularity with connoisseurs of both fine food and spirits. We’re going to take you on a culinary tour of Bourbon Country with pleasing dishes that will wow your guests around the grill. Teetotalers, take heart ---- we’ll have plenty of sweet tea for you to drink. The bourbon will all be in the food! Take a peek:

Honey-Bourbon Glazed Salmon – Just a whiff of ginger, some clover honey, and Kentucky Bourbon make a delicious soak for your salmon.

Kentucky Cabbage Slaw –you’ll find a hint of southern sweetness in this fresh & crunchy vegetable slaw. Perfect accompaniment to serve with rich barbecued dishes

Bourbon-Laced Ribs - Baby back ribs, parbaked then finished on the grill, laden with an exquisite bourbon grill sauce, with a few ingredients that might pleasantly surprise you! This is what grills were made for.

Succotash – Now it wouldn’t be the south if we weren’t serving succotash! The south has as many recipes for susccotash as the Italians do for spaghetti sauce. This one is our favorite. The big three essentials (corn, baby limas, and tomatoes) are joined by a bit of applewood smoked bacon, sweet Vidalia onions, and fresh basil, among other things.

Stonefruit Ice Cream Sundaes -toasted pound cake cubes, a glorious vanilla bean ice cream, and a buttery bourbon-nectarine sauce all make this dessert something truly special.

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Grilling by the Great Lakes
Jun
18
7:00 PM19:00

Grilling by the Great Lakes

Grilling by the Great Lakes | June 18th | Chef Steven Grostick
50.00

What lucky folks we are, living in a state surrounded by beautiful lakes and a lush landscape. We want to take full advantage of all the bounty that Michigan has to offer. Let’s fire up those grills, Michigan-style.

Sangria – yes, we know. Sangria didn’t originate in Michigan. Michigan’s fertile land, however, produces a steady crop of amazing fruit, starting with strawberries in June and ending in October with late apples. We’ll prepare our take on Sangria, inspired by Dominick’s of Ann Arbor. We’ll get the pitchers ready, your job is to drink it.

Dijon-Crusted Whitefish – just a bit of tangy Dijon to wake up a piece of Michigan Whitefish. Fresh, flaky, and fantastic.

Kale & Summer Veggie Salad – Zucchini and crookneck squashes, sweet corn, and an assortment of brassicas with a shallot-sunflower seed vinaigrette.

Pinconning Sliders – Ground sirloin with the surprise addition of Italian sausage, butter grilled buns, some of our amazing bacon jam, caramelized onions, and sour cherries topped with that famous Michigan cheese. Sounds good now, doesn’t it?

Michigan Cherry Glazed Chicken Wings – grilled & basted with a tangy sauce that doesn’t skimp on flavor. Michigan Cherries lead the charge.

Ice cream Sandwiches – Nothing that comes out of a box, for sure. Start with homemade brownies, make some homemade Michigan raspberry ice cream, and sandwich it all together. Better make plenty.

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Diamonds are a Cook's Best Friend
Jun
15
12:00 PM12:00

Diamonds are a Cook's Best Friend

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We have some fabulous cookware lines that cover pretty much every cooking task you might encounter. When one of those tasks involves something containing eggs or cheese, you might find yourself in need of a great non-stick pan. Over the years, we've had all sorts of companies send us their pans to try in our kitchen. Our hands-down favorite has been Swiss Diamond. They've got a couple of great specials they're offering just for us, beginning that day, for a limited time.

8" frypan, MSRP $100 Promo $59.99

10.25" frypan, WITH LID, MSRP $180, Promo $129.99

Demo-Day Only Special: Anybody making a purchase of a Swiss Diamond Pan that's NOT on sale, can purchase a 7" frypan for just $39 ( MSRP $90)

We've found these pans are the most durable and effective non-stick that we've come across. We'll be demoing the frypan with some delicious paccherie, a stuffed Italian pasta with cheese that would be a nightmare in most pans. This tasty dish was introduced to us on our first-ever Acorn Farm trip abroad a few years back.  This also serves as a teaser that we might just have a new trip coming up.  Stay tuned.  Who knows what delicious recipes we'll bring back this time.

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Herbs to Go
Jun
8
11:00 AM11:00

Herbs to Go

Herbs to Go | Saturday, June 8th
19.00

"In the spring, at the end of the day, you should smell like dirt."

                                                                      ~Margaret Atwood


Kind of Kitcheny

Kind of Crafty

Kind of a nice way to spend a Saturday morning.


Come for a fun morning, planting herbs in an antique brick mold.  We'll offer a little snack of homemade bread with a delicious herbed compound butter, then we'll get started.  Our authentic antique brick molds will be adorable planted with fresh herbs for your deck or sunny window sill. It's the perfect accent piece in that rustic farmhouse chic that's so popular right now. The brick mold, herb plants, and dirt are all included in the price of the class. Get a little dirt under your fingernails.  It's good for the soul!


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Summertime Italian  |  Chef Steven Grostick
Jun
5
7:00 PM19:00

Summertime Italian | Chef Steven Grostick

Summertime Italian | June 5th | Chef Steven Grostick
55.00

Summertime Italian Wednesday, June 5th

Italian food. What just came to your mind? We’re guessing it was some sort of delicious pasta dish like spaghetti or ravioli. Of course these are mainstays of Italian cuisine, however, if you dig a little deeper you’ll find that grilled dishes are held in high esteem in Italian culture. They’ve been raising and grilling some of the best beef in the world for generations. Forget about pasta for a night and let’s explore Italy via the grill.

Salmon Sliders with Citrus Aioli - Garlic and lemon were made for salmon. Tuck in a little Italian seasoning and a smattering of bread crumbs for good measure---then serve up some sliders with a fabulous aioli.

Grilled Polenta – Not many of us at the store have cooked with polenta a lot, but it’s a wonderful side dish that lends itself quite exquisitely to the grill. Steven will top it with a little fresh vegetable relish that is just fantastic.

Italian Porterhouse- served Tuscan style with rosemary, pepper, and lemon. Grilling produces a caramelized crust, if you will, and produces a steak that serves up elegant enough for a dinner party

Grilled Pepper & Onion Panzanella – Bread salad is most definitely a THING in Italy and there’s a reason for that. Come and taste for yourself. Nearly everything in it takes its turn on the grill, producing so much deep flavor you might just get emotional over it.

Grilled & Filled Peach Melba – We’ll grill the peaches to highlight their sweetness, then add a creamy element with a bit of mascarpone. The finishing touch is the sweet but pungent kiss of a raspberry balsamic reduction. That’s amore, amico mio!

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Raclette Party!
May
28
7:00 PM19:00

Raclette Party!

Raclette Party | Tuesday, May 28th
50.00

Raclette. It’s not only a type of cheese, it’s an event.

Whether you’ve been invited to a raclette party yet or not-----it probably won’t be long. The trend is making the rounds as a fun, informal, & entertaining dinner, cooked at the table with friends! It’s got a long and storied history and the accompaniments have changed a bit since its Swiss origins.

This very first class of its kind at Acorn farm will be limited to 12 people, so register now.

Belinda Christophels will be our teacher & party host for the evening. She hails from Belgium and she’d love to share with us the history of Raclette, the best way to utilize the tabletop grills, her favorite sauces, and the best way to set up a Raclette dinner with friends. She’s hosted plenty of these gatherings and when she set up a mini-party for us, it was delightful!

You’ll be part of the cooking process as we enjoy:

An Array of Meats, Cheeses and Vegetables -Steak, shrimp, and chicken along with some great sauces, seasonings, and a variety of fresh veggies to round out the meal---all prepared on the raclette grill! The star of the show is the lavishly meltable raclette.

Roasted Beet Salad - Colorful red & golden beets, goat & sheep cheese, with a champagne vinaigrette.

French Bread served with an astoundingly good homemade garlic compound butter.

Delice de Reine - a light-as-a-feather mousse, tinged with amaretto, and topped with shaved dark Belgian chocolate. It literally translates to “Queen’s Delight.” We’re sure you’ll agree with that description.

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Raclette Party!
May
14
7:00 PM19:00

Raclette Party!

Raclette Party | Tuesday, May 14th
50.00

Raclette. It’s not only a type of cheese, it’s an event.

Whether you’ve been invited to a raclette party yet or not-----it probably won’t be long. The trend is making the rounds as a fun, informal, & entertaining dinner, cooked at the table with friends! It’s got a long and storied history and the accompaniments have changed a bit since its Swiss origins.

This very first class of its kind at Acorn farm will be limited to 12 people, so register now.

Belinda Christophels will be our teacher & party host for the evening. She hails from Belgium and she’d love to share with us the history of Raclette, the best way to utilize the tabletop grills, her favorite sauces, and the best way to set up a Raclette dinner with friends. She’s hosted plenty of these gatherings and when she set up a mini-party for us, it was delightful!

You’ll be part of the cooking process as we enjoy:

An Array of Meats, Cheeses and Vegetables -Steak, shrimp, and chicken along with some great sauces, seasonings, and a variety of fresh veggies to round out the meal---all prepared on the raclette grill! The star of the show is the lavishly meltable raclette.

Roasted Beet Salad - Colorful red & golden beets, goat & sheep cheese, with a champagne vinaigrette.

French Bread served with an astoundingly good homemade garlic compound butter.

Delice de Reine - a light-as-a-feather mousse, tinged with amaretto, and topped with shaved dark Belgian chocolate. It literally translates to “Queen’s Delight.” We’re sure you’ll agree with that description.

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Salad for Supper
Apr
23
7:00 PM19:00

Salad for Supper

Salad for Supper | Tuesday, April 23rd
50.00

A salad for supper is a wonderful thing! Especially when it's served with a lovely bit of pork tenderloin atop each serving. Perfect for late April when you still need a cup of soup alongside to take off the chill and a little savory tartlet for heartiness.

Lemon & Dill Pork Tenderloin - the zesty combination forms a beautiful crust, that makes it a perfect component of......

Roasted Tomato & Farro Ensalada - tomatoes, blistered next to the pork, in an arugula salad with fried farro (a grain that's very popular in Italy and gaining prominence here) , spring peas, and a bit of tangy cheese. The perfect slices of pork tenderloin are served arranged atop the salad.

Mushroom Tartlets - Tiny and tinged with thyme.

Spring Pea Soup - Fresh, spring green! Bursting with flavor and topped with a frothy mushroom cream.

Coconut Cream Tarts - a salty/sweet macadamia nut crust, a coconutty custard, then a mountain of fluffy whipped cream, sprinkled with toasted coconut.

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Chinese Take-Out
Apr
17
7:00 PM19:00

Chinese Take-Out

Chinese Takeout | Wednesday, April 17th
50.00

Are you intimidated by Chinese food? Does yours taste lackluster compared to your favorite take-out place? Sign up, my friend. We can help. None of these dishes are difficult. The only way your friends will be able to tell it's not from a restaurant is that there won’t be any little paper take-out boxes!

Sesame Noodles - Served hot in the winter or cold in the summer, this dish is versatile and packed with Asian flavors

Crab Rangoon - Simple. Irresistable. Served with an unbelievable homemade dipping sauce.

Sweet & Sour Chicken - you'll see all the usual suspects; pineapple, green pepper, and onion. What you won't see is that bright red, too-thick, comes-out-of-a-can sauce. You're going to love this one. Served over steamed jasmine rice.

Fried Rice - a great way to use up all the tidbits in your refrigerator. Two tablespoons of frozen veggies left over? Just enough pork remaining from yesterday's roast? The last carrot in the bag? Make fried rice. We've got the secret to give your fried rice that little something extra, as well as a few mandatory dos and don'ts when it comes to getting great results with fried rice.

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Springtime Cookie-Decorating Class
Apr
13
11:00 AM11:00

Springtime Cookie-Decorating Class

Springtime Cookie-Decorating Class | March 30th OR April 13th
35.00

Our hands-on cookie-decorating classes are FUN!  Sharon Mancini is a great teacher and she’ll walk you step-by-step through five adorable cookies.  She’ll introduce you to a variety of cookie-decorating techniques and help you to perfect them.  If you’re lacking an artistic flair, don’t despair---you’ll still produce four cookies that are so cute you’ll want to post pics online to brag a little.  You won’t need to bring anything to class except a willingness to give it a try!  These are the cookies you’ll decorate: 

Beautiful Butterfly

Spring Carrot

Floppy Bunny

Easter Egg

As-you-like-it Tea Cookie - This is probably the most versatile, fun cookie cutter we’ll use.  From whimsical to elegant, we’ll show you a plethora of ways to use this simple shape.


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OPA!
Apr
11
7:00 PM19:00

OPA!

Opa! | Thursday, April 11th
50.00

There are so many delicious flavors in Mediterranean cuisine. Fresh lemons, tomatoes, and cucumbers add their freshness and texture to these wonderful dishes. All those fresh flavors work well as we move into spring and start to eat a bit lighter.

Gyros - Don't you just love gyros? Everybody does--- but most of us don't have one of those neat vertical rotisseries hanging around the kitchen. Don't despair. We can help your make a darn good imitation of that spit-roasted deliciousness---without any special equipment or odd cuts of meat. Load on the onions and juicy tomatoes. We'll show you how to make an outstanding tadziki to give it that creamy finish.

Lemon Rice Soup - Bet you didn't know how easy this is to make. Come to class and find out.

Village Salad - not your average Greek diner version—in fact, we’re not even using any lettuce. This salad is fresh, colorful, and outstanding! Juicy tomatoes, cucumbers, a medley of olives, and a trio of peppers——looking more like a basket of jewels than a salad. A classic Greek dressing and a little feta finish this beauty.

Bougatsa - a little Greek dessert of puff pastry with a delightful lemon crème filling.

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Gathered 'Round the Table
Apr
9
7:00 PM19:00

Gathered 'Round the Table

Gathered 'Round the Table | Tuesday, April 9th
50.00

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!

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Marie's Favorites from Milford Kitchen
Apr
4
7:00 PM19:00

Marie's Favorites from Milford Kitchen

Marie's Favorites from Milford Kitchen | Thursday, April 4th
50.00

If you’ve not met Marie of Milford Kitchen, you’re in for a treat!  She’s a fabulous cook, a fun person, and she’s agreed to come and work her magic in the kitchen for us.  She’s been cooking and catering in and around Milford for a while now.  She’d love to share some of her favorite recipes with you as well as the techniques and shortcuts you’ll need to make your food the best that it can be.  We think you’ll love the menu----

Zucchini Soup – this flavorful soup is light yet creamy, has enough of a bite to tingle your tongue a bit, and will surprise you with the myriad flavors you’ll find in each delicious spoonful.  It’s one of Marie’s favorites and has become a staple  in her kitchen.

Herbed Focaccia – A savory specialty bread always works well to mop up those precious last drops from the bottom of the bowl when you’re having soup.  Marie will teach us how to make her famous focaccia, sprinkled with rosemary & garlic.

Tagliatelle – a flat noodle, a little thinner and wider than linguini, in a lovely dish, full of texture and flavor---crispy brussels sprouts, creamy of burrata cheese, and the crunch of nuts. A combination you’ll swoon over!

Boston Crème Puffs – if you like Boston crème pie, and Boston crème doughnuts, you’ll love these little treasures.

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Springtime Cookie-Decorating Class
Mar
30
11:00 AM11:00

Springtime Cookie-Decorating Class

Springtime Cookie-Decorating Class | March 30th OR April 13th
35.00

Our hands-on cookie-decorating classes are FUN!  Sharon Mancini is a great teacher and she’ll walk you step-by-step through five adorable cookies.  She’ll introduce you to a variety of cookie-decorating techniques and help you to perfect them.  If you’re lacking an artistic flair, don’t despair---you’ll still produce four cookies that are so cute you’ll want to post pics online to brag a little.  You won’t need to bring anything to class except a willingness to give it a try!  These are the cookies you’ll decorate: 

Beautiful Butterfly

Spring Carrot

Floppy Bunny

Easter Egg

As-you-like-it Tea Cookie - This is probably the most versatile, fun cookie cutter we’ll use.  From whimsical to elegant, we’ll show you a plethora of ways to use this simple shape.


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The Creperie
Mar
27
7:00 PM19:00

The Creperie

The Creperie | Wednesday, March 27th
55.00

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.

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Springtime by the Shore
Mar
26
7:00 PM19:00

Springtime by the Shore

Springtime by the Shore | Tuesday, March 26th
55.00

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.

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Cafe in Calais
Mar
21
7:00 PM19:00

Cafe in Calais

Cafe in Calais | Thursday, March 21st
50.00

Imagine yourself dining al fresco in a quaint little French café, with captivating conversation and a great cabernet. We'd like to think the menu would be something like this:

Chicken Gruyere - chicken breasts laden with herbs and gruyere, alongside sautéed mushrooms & white wine.

Wild Rice Pilaf - pine nuts and scallions add some wonderful texture, with a little lemon for brightness.

Salade de Pommes de Terre et Haricots Verts - That's salad with potatoes and green beans for those of us who didn't pay attention in French class. A mix of power greens and a dijon vinaigrette round out the flavor in this unusual salad. Dare to be different!

Bougeres - a fun little cheese puff, piped out of a pastry bag and baked. They'll go alongside just about anything! An easy addition to your culinary repertoire.

Corsican Lemon Mousse - Light, creamy, and just perfect to finish a French meal!

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π
Mar
14
7:00 PM19:00

π

π | Thursday, March 14th
50.00

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.

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

Grandma's Polish Kitchen

Grandma's Polish Kitchen | Thursday, March 7th
55.00

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.

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