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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

(Halfway) Around the World in 90 Minutes
Aug
22
7:00pm 7:00pm

(Halfway) Around the World in 90 Minutes

(Halfway) Around the World in 90 Minutes | Tuesday, Aug. 22nd
45.00

We'll take you halfway around the world for some delicious grilled fare with a bit of an Asian flare. Chopsticks are welcome but not required. Chef Steven Grostick will be at the helm, steering us safely through uncharted territory.

Green Tea Teriyaki-Marinated Salmon - Oh so good and so, so easy.  The grill makes it heavenly. First the salmon takes a sweet soak overnight with all of his friends; garlic, ginger, soy, green tea, sesame seeds, and more. Grill it to perfection just before serving, then blush while you get all the compliments.

Grilled Shrimp Lettuce Wraps - Oh, yes! Tender butter lettuce leaves filled with shrimp that's been marinating in coconut oil and thai sweet chili sauce before a short stay on the grill.  We'll add a sprinking of fresh goodies like cilantro and chives, finishing with some perfectly ripe mango. 

Grilled Chicken Satay - Chicken on a stick, Thai-style. Peanutty, easy, Asian, grilled, good!

Wasabi Potato Salad - Yes, and doesn't it sound good in all its light green goodness? It'll have just a hint of a kick to it. The potatoes will partner quite well with that little bit of pizazz.

Grilled Wok of Asian Vegetables - fresh combination of crisp, tender vegetables with some cashews for crunch.

Tropical Bread Pudding -  Baked custardy goodness warmed on the grill. Topped with caramelized bananas and a rum creme anglais. This one will go down in the books! 

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Fresh-Picked!
Aug
23
7:00pm 7:00pm

Fresh-Picked!

Fresh-Picked! | Wednesday, August 23rd
45.00

Celebrate summer produce with us! There's not a month quite like August for sampling the bounty of the earth. These are some beautifully rich dishes, proving that "Plants are Where it's At!" Poor grammar aside, you'll love this menu that's tasty & rich enough to satisfy meat-lovers AND your vegetarian friends alike.

Homemade Roasted Garlic & Sundried Tomato Hummus - So yummy...so easy...you'll never serve store-bought again! Served with summer veggies and grilled pita triangles.

Roasted Red Pepper Corn Chowder Shooters:  Nothing says summer like corn! And nothing showcases this sweet summer treasure, fresh from the Farmer's Market, like this savory blend of Michigan corn, red pepper, potatoes, and thyme.

Stuffed Avocado Salad - a lovely avocado, slightly scooped out then filled with a mélange of  black beans, wheat berries, cilantro, and fresh-grilled corn...then topped with a cumin-lime crema. Delicious!!

Cauliflower Steak  - roasted with a garlic olive oil and served over a bed of seasoned cauliflower puree, with a piquant salsa that features capers, parsley, walnuts & currants . A standout and all the rage!

Eggplant Roulade - The aubergine jewel of the garden stuffed with homemade ricotta cheese, mozzarella,  marinated artichoke, and roasted red pepper baked in a sauce featuring fresh tomatoes and summer basil. Garden goodness!

Grilled Brandied Peach Sundaes- Bushel-basket bounty...peaches have to be one of summer's fleeting rewards for enduring a Michigan winter. Their delicate flavor enhanced by grilling...a scoop of vanilla bean ice cream...finished with a brown sugar brandy sauce. Yum..yum..yum!

 

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Treasured Heirlooms
Aug
30
7:00pm 7:00pm

Treasured Heirlooms

Treasured Heirlooms | Wednesday, Aug. 30th
45.00

Ah.  Summer's Bounty.  There's nothing as glorious as the farmer's  market when all the local produce starts to appear.  The flavor and aroma of sun-ripened tomatoes and Michigan fruit are such a treat.  We'll celebrate the season with a class focused on all these late summer delights.  Chef Steven will work his magic on the finest ingredients produced by nature.

Garden-Fresh Bloody Mary - Kind of like a bloody Mary bar in a glass.  

Grilled Breads & Spreads - Great appetizers and gorgeous works of art. Three different toppings to use alone or all on the same bread 'palette.'

       Herbed Cauliflower Spread - creamy, garlicky goodness

       Pickled Carrot Ribbons - bright. tangy & eyecatching

       Sweet Cabbage & Onion Jam - The perfect foil for the other toppings,         adding more flavor, texture, and color!

Chicken Cutlets with Heirloom Tomatoes & Arugula - Lightly breaded cutlets, seasoned with the freshest herbs, lightly pan-grilled and served atop a dressed arugula and heirloom tomato salad. 

Pappardelle with Shrimp - and that's just the start.  We'll feature fresh heirloom tomatoes and just-picked herbs to perfect the flavor and make it beautiful to behold.  The shrimp, of course, will be grilled for that sensational summertime flavor.

Smoky Corn Maque Choux -  delicious whether you can pronounce it or not! Smoked sausage with grilled corn kernels, okra and more fresh-from-the-garden ingredients.  Brought to us by both the Creole and Native American cultures, this is a dish that will, no doubt, be adopted by yours!

Rustic Peach Melba Galette - a lovely, flaky crust folded up around a spectacular peach filling and drizzled with a fresh raspberry sauce.  You want some now, don't you?

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May
29
to Jun 5

Perfect Days in Provence

We are pleased to announce our second trip abroad! This time we invite you to join us for a fabulous epicurean adventure in the south of France, with an optional 3-night prelude in Paris. You'll be traveling with Kathy Magaluk of Acorn Farm and David Geen from Villas and Vines on a custom-designed trip with like-minded travelers. David's years of experience leading tours combined with Kathy's warmth and attention to detail (and fun!) will assure that you see all the hidden gems and enjoy a perfectly tailored tour that you would never be able to put together on your own. We do hope you'll join us!

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Our Annual Polish Pottery Party & Event
Aug
10
to Aug 13

Our Annual Polish Pottery Party & Event

JOIN US FOR OUR ANNUAL POLISH POTTERY PARTY! 

Thursday, August 10th at 5pm-8pm


GET A 20% OFF DISCOUNT ON POLISH POTTERY AUG. 10-13th! 


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


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 10th at 5pm with a Polish Party to kick off the 20% discount. We’ll have Polish food from Hamtramck, some wonderful Polish dancers, 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.

Polish Pottery
Polish Pottery
Polish Pottery
Polish Pottery
Dancers
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The Land Between the Lakes
Jul
26
7:00pm 7:00pm

The Land Between the Lakes

The Land Between the Lakes | Wednesday, July 26th
45.00

There are so many great things to love about Michigan; the fabulous Great Lakes, some of the most delicious and abundant fruit in the country, the friendly people, & the rich history. We love Michigan and so does our Chef, Steven Grostick. This class will be a delicious tribute to the state we call home.

Cheese Raclette - An awesome cheese dish, grilled in a pan, and served over Zingerman's sourdough with a Michigan sour cherry jam.

Smoky Baby Back Ribs with Cherry BBQ Sauce - tender and tasty with those gorgeous grill marks and an aroma that wll have you fighting off the crowds. Grilling perfection.

Dijon-Crusted & Grilled Great Lakes Whitefish -  a crispy crust and a garlic and white wine butter that give it a smooth finish.

Sugar-Grilled Asparagus - a simple treat but a delicious one. The caramelization makes it crazy good. The orange zest puts it over the top.

Rice Gone Wild Salad - Wild Michigan rice (yep, we didn't know it grew here either!), diced roasted beets, and pistachios. Beautiful.

Cream Puffs - Tender cream puffs, filled with a scoop of Guernsey Vanilla Ice Cream, topped with a Michigan sweet cherry compote and a rich, dark chocolate sauce. Sanders will be jealous.

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Under the Palms
Jul
18
7:00pm 7:00pm

Under the Palms

Under the Palms | Tuesday, July 18th
45.00

Swaying palm trees, gentle breezes, and the sweet smell of tropical fruits and flowers all evoke that island feel. Pretend you're in a chaise lounge out on the veranda, sipping something with an umbrella in it. Break out the Bata and Bongos and enjoy some great food inspired by the warming relationship between Cuba and the U.S.  Chef Steven will show the way with this outstanding menu that starts and finishes with a mojito kick. Read on....

Mojitos - a drink that originated in Cuba many years ago, enjoying a renewed popularity in the U.S., fruity sour limes, sweet, fresh mint, and a little rum (of course!)

Sweet Potato Cakes - Savory & spectacular featuring lime, cilantro and scallions served with a tamed calaloo sauce. Yah, mon!

Island Grilled Lamb Chops - marinated in a citrus soak, scented with a hint of oregano, then grilled to perfection and served with chopped peppers, onions, and garlic with olive oil.

Grilled Turkey Breast with a Peachy Tomatillo Salsa - We're betting you've never grilled a turkey breast before. We'll give it a quick marinade, grill it, and serve it with a great tomatillo-based sauce with the sweetness of peaches.

Drunken Pineapple - soaked in rum, season & grilled, the perfect accompaniment to the turkey.

Mojito Ice Cream - served with a crispy coconut tuile and a sprig of fresh mint. I think I'm in love.

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Boston Beachside Barbecue
Jul
12
7:00pm 7:00pm

Boston Beachside Barbecue

Boston Beachside Barbecue | Wednesday, July 12th
45.00

Imagine digging your toes in the sand and seating yourself on a big beach blanket to enjoy some great Boston foods.  Chef Steven will be our guide that evening.  We'll be on chairs just across the tracks from a pond rather than the ocean and although you can't "pahk the cah in Hahvahd Yahd", you should be able to find a decent spot in Milford on a Wednesday evening. We do hope you'll join us!

Mac & Cheese Shooters - Yes, please!  What's not to love!  Ooey, gooey, cheesy goodness, served with caramelized onions & garlic.

Lobster Rolls - These are making an encore appearance on our summer schedule because we just didn't get enough of these buttery treasures the first time around.  Warning: this coastal fare will spoil you for any other food for the rest of your life.  Just sayin'.

Boston Steak Salad- Known for their seafood, Boston still does steak very well and we'll celebrate that in this chuck-full-of-every-wonderful-thing salad.  Start with a base of Boston lettuce & grilled romaine.  Add tomatoes, candied pecans, a hint of cheese, and a fabulous dressing.  Add thinly sliced, rare steak fresh off the grill and you have an unforgettable dish.  This one's a keeper.

Grilled Shrimp & Cranberry Salsa - Coastal shrimp, marinated and quickly grilled, served with a bright cranberry salsa. featuring some lime and cilantro to play with the bright notes of the cranberry.  

Corn Cakes - Fresh corn, grilled and cut from the cob, bound in a fantastic batter with chives & cheese.  

Coastal Blueberry Crepes - Not typically a grilled food, but trust us, these will earn their spot on the fading embers.  We'll serve these warm with a tiny scoop of lemon gelato.

 

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Paella Party!
Jun
28
7:00pm 7:00pm

Paella Party!

Paella Party | Wednesday, June 28th
45.00

One great Chef, Two great paellas, One great party. I think Paella has to be one of the world's original one-pot meals. Come and enjoy! We'll have you speaking Spanish by the end of the night, Si?  

Summertime Sangria-  A pitcher full of summer goodness...White wine, fresh peaches, citrus, raspberries...a sprig of fresh mint. Summer in a glass!

Spanish 'Antipasto' - It can't truly be antipasto since we're not serving a pasta course, but you get the idea. The first course of the evening will boast a lovely spread of tradtionally Spanish appetizer foods. Most unadorned but sporting a variety of flavors, textures and colors for you to browse and graze; garlic shrimp, marcona almonds, olives, manchego cheese, bread & plenty of olive oil. You never know what other goodies might show up.

Valencian Paella - Are you ever in for a treat! This one boasts chicken thighs, tomatoes, green beans, and limas, all perfectly seasoned and prepared on the grill

Classic Paella - Chorizo, shrimp, mussels, fish, peppers, onions, and saffron make up this traditional Spanish dish. "Mas!, Mas!" will be the chant of the evening.

Greens & Avocados with Mojo - a superb dressing, of sorts, that boasts two types of citrus juice, a little zest, some garlic and herbs. A refreshing, bright salad, the perfectly fresh partner for two loaded main dishes.

Fabulous Orange Flan - this one's flavored with oranges, a perfect twist on what must be Spain's most revered dessert. Creamy, caramelized, and classic!                                       

 

 

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Fire & Friends
Jun
27
7:00pm 7:00pm

Fire & Friends

Fire & Friends | Tuesday, June 27th
40.00

Do you enjoy cooking for your friends? Do you have a flair for using the grill? Are you running out of new things to feed the aforementioned friends? Paul Beauregard will be here to help. His classes have been a lot of fun and he always teaches us some new favorites. Here comes another.

Green Melon, Raspberry & Feta Salad - sweet & juicy fresh fruit balanced by tangy, salty feta. The perfect accompaniment for a grilled dinner.

Grilled Tri-Tip Steak with a Trio of Homemade Sauces - a heavenly horseradish aioli, a velvety bleu cheese & mild jalapeno sauce, and a delicious homemade classic steak sauce.

Grilled Corn on the Cob with Lime Butter, Parmesan & Chives - the dreaded dish of every man with a mustache or beard, but oh, so worth it!

Balsamic & Garlic-Grilled Mushroom Skewers - Bet you can't eat just one! Simple but sumptuous..

Sunken Stone Fruit Torte - Plums and such, lying like sunken treasure on the ocean floor, in a sea of buttery batter, baked and served with a sweetened chantilly cream.                                       

 

 

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Slide into Summer
Jun
21
7:00pm 7:00pm

Slide into Summer

Slide into Summer | Wednesday, June 21st
45.00

Although it seemed like it took forever to peek around the corner, summer will be here in just a few weeks! Time to get ready! In this class, Chef Steven will put his own inimitable spin on some fun summer grilling favorites and amp them up a few notches. A little something for everyone. 

Grilled Salmon Wedges - salmon, fit for a king, bathed in a sweet & savory marinade, served on a grilled onion roll with seared pineapple & tangy remoulade. I think I hear the waves crashing at my feet.

Grilled Sliced Sirloin Sandwich - seared rare sirloin, bacon, caramelized onions topped with a saucy, sassy Brussels sprouts slaw with bleu cheese and balsamic reduction.  

Open-Faced Pork Tenderloin - served on a grilled naan with herbed Boursin cheese, roasted red peppers, leafy spinach,  and quick-pickled onions. A drizzle of sweet & tangy dressing finishes the dish.  Lovely.

Smoky Grilled Gold - sliced, seasoned, and smoked Yukon Golds, with the goodness of garlic, olive oil & sea salt. Finished with a fresh herb butter. So easy. So good.  So Smoky!

Berried Treasure - Celebrate the beginning of strawberry season with sun-ripened berries showcased in a flaky home-baked pie crust, glazed and served with a dollop of freshly whipped cream. Just like my mom used to make. The berries aren't cooked, so you get that just-picked Michigan berry flavor.  

 

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Dining on the Deck
Jun
13
7:00pm 7:00pm

Dining on the Deck

Dining on the Deck | Tuesday, June 13th
45.00

Now that warm weather has returned, all of us are ready to enjoy some of the great summer traditions, like eating outside! Whether you're having dinner with the family or a fabulous outdoor dinner party, this menu is perfect! Chef Steven Grostick will be leading the way. Pull a chair up to the picnic table. It's time for those summertime treats.

Caramelized Brie with Fresh Fruit - Grilled on a plank until gooey greatness has been achieved, then surrounded with a colorful host of juicy, fresh fruit. 

Pineapple Beef Skewers with Parsley Sauce - Sweet...savory...the perfect summer bite. Fresh, fruity, and colorful.

Bacon-Wrapped Stuffed Chicken Breasts - First we stuff the chicken with things that are so delicious we can't even mention them all here. Then we'll wrap it in a lovely blanket of bacon and grill it until all the smoky goodness permeates the chicken. Amen.

Grilled Vegetable Roulade - When your over-zealous gardener friend offers you some of their bountiful zucchini crop, by all means take it! Then make this dish. Really. Summer squash, eggplant, prosciutto, cheese, and more, rolled into a beautiful side dish that will make it pretty difficult to get your guests to leave before they eat every last bite.

Lemon Basil Potato Salad - a wonderful potato salad sans the mayo. Bacon adds some salty goodness and fresh spinch & lemon contribute a fresh punch of flavor. Different. Delicious. Delightful!

Semifreddo with Honeyed Peaches - more of a frozen mousse than an ice cream...with luscious fruit and honey. It doesn't get much better than fresh peaches. Sign up now so you can give it a try!

 

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When Life Gives You Lemons....
May
31
7:00pm 7:00pm

When Life Gives You Lemons....

When Life Gives You Lemons | May 31st, 7-9pm
40.00

The citrus has been outstanding this year, so we'd like to highlight it in this class. Enjoy a variety of dishes-- all featuring citrus - whether a  little or a lot, in all its glory. Chef Steven brings his expertise to this class so it's sure to be a good one.

  • Citrus Salad - A rainbow array of citrus & baby lettuces, topped with a herbed, tahini-tinged dressing. So good!
  • Orange Chicken Stir Fry - starring kale & garlic and ginger. A great twist to an Asian favorite. Served over jasmine-scented rice.
  • Honey Lemon Shrimp - Sweet & savory, accented with a fresh grind of black pepper, and served on a wonton 'crostini'
  • Lemon-Coconut Panna Cotta Parfaits - Light, refreshing, tart & creamy layers.  
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Salute to the Seasons
May
25
7:00pm 7:00pm

Salute to the Seasons

A Salute to the Seasons! | May 25th, 7-9pm
40.00

Although May is technically springtime, in Michigan it can feel like winter, spring, summer or fall depending on which weather is blowing through at the moment. We thought we'd embrace all of that in this menu. While we're not quite ready to part with the piping hot, rich comfort foods of winter, we are definitely going to play up the fresh possibilities of spring. 

Asparagus Soup Shooters -  a gorgeous green and garnished to perfection

Pork Cutlets with Blackberry Sauce - Tenderloin cutlets, lightly breaded, accented with sage and pecans, then drizzled with a lovely blackberry sauce.

Gratin of Sweet Potatoes - Natural sweetness plays well off the addition of blue cheese. Now we're talking.

Salad of Spring Peas - The sweet crunchiness of spring peas pairs perfectly with salty prosciutto and tangy feta. Think green, think spring!

Onion Creme Brulee - custardy richness topped with sweet, deeply caramelized onions. Trust us---you'll love it!

Meyer Lemon Tart - Baked in a salted shortbread crust. Honey balances the tart lemons. Crispy, sweet,salty, sour,  buttery --- nothing more could you desire in a dessert. Spectacular to look at, sumptuous on the tongue.

 

 

 

 

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An American in Paris
May
17
7:00pm 7:00pm

An American in Paris

An American in Paris - Le Creuset | May 17th, 7-9pm
40.00

Great American food, cooked in wonderful French cookware. We've taken some American favorites, elevated & updated them and added a few twists.  Trish Ranallo, of Le Creuset, will be the instructor for the evening and she's always got lots of great tips and suggestions as well as a wealth of knowledge about Le Creuset cookware.

  • Tarragon Roasted Chicken - with a creamy Tarragon sauce. Sometimes a simple preparation is the best!  Especially when paired with a fabulous sauce, like this one.  
  • Asparagus with savory Balsamic/Tomato Compote - asparagus like you've never had it before.  Savory, sweet, and garlicky all in the same bite.  Mmmmm!
  • Caramelized Shallot Tarte Tatin - as pretty as it is tasty, Shallots at their sweet best.
  • Rhubarb Crumble - yum!  Our favorite of spring's treasures. Tantalizingly tangy balanced with a sweet topping and freshly whipped cream.  

 

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Le Creuset Demo
May
17
12:00pm12:00pm

Le Creuset Demo

We always love having Trish come in for our Le Creuset demos.  Her product knowledge is outstanding and she'll be around to answer questions you have about any Le Creuset cookware or bakeware. This quality line boasts heirloom-quality cookware that is not only beautiful,  but durable and versatile as well. From spaghetti sauce to baking bread, a single french oven from Le Creuset can take on nearly every cookware task in your kitchen. Come and see it at work.

At this free demo, you'll enjoy a lovely Lemon & Potato Chowder and we'll send you home with the recipe.

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Tantalizing Texican Tapas
May
11
7:00pm 7:00pm

Tantalizing Texican Tapas

Tantalizing Texican Tapas | May 11th, 7-9pm
40.00

No run-of-the-mill tacos here. The Acorn Farm staff will bring you an array of southwest favorites, but not the usual stand-by dishes. Whether served as main dishes or small plates, these are great new recipes to have in your entertaining arsenal due to their bold, fresh flavors. We're looking forward to this outstanding menu:

  • Barbacoa - It's a tad impractical to dig a pit in the backyard to slow-roast a whole sheep in the traditional manner, but you'll love this superb, juicy & tender beef Tex-Mex version, that provides deep, complex flavors and an extraordinarily delicious dish that can stand alone or stuff a taco. This one's a WOW!
  • Spinach & Mushroom Enchiladas - a tortilla wrapped around a non-traditional filling. Baking melts the cheeses and marries the flavors, but the sauce. Oh, the sauce....a lovely lime creme.  
  • Guacamole Salad - A delicious, colorful, fresh side with great texture. Expect the unexpected. What a treat!
  • Tortas de Pavo - A south-of-the-border mini turkey sandwich, sure to win rave reviews.
  • Lime Pistachio Tart - This is one pretty dessert. The lime makes it fresh and light and the pistachios add texture. You'll be a fan, that's for sure.
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Grow & Tell - A Mini-Class
May
10
6:30pm 6:30pm

Grow & Tell - A Mini-Class

Grow & Tell! - A Mini-Class | May 10th, 6:30-7:30pm
15.00

Since our first Show & Tell mini-class was a hit, we want to bring you more of the same! It's getting close to outdoor planting season in Michigan, but for those of you who just can't wait, there's THIS class - featuring Living Walls, a plantable piece for indoors and out, for herbs, flowers, or greenery. We'll show you how to plant one up real pretty and give you some great ideas for the last few weeks of spring! It wouldn't be a class without something delicious to eat, so we'll be demonstrating a Savory Cheesecake - filled with sun-dried tomatoes and herbs, and decorated like spring itself. By far, the classiest and most stunning dish we've seen for your table --- it could double as your centerpiece!

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Hobnobbing through History | Tea with the Milford Historical Society
May
6
12:00pm12:00pm

Hobnobbing through History | Tea with the Milford Historical Society

Come enjoy a cup of tea and a bit of tea bread and learn a little about old Milford from the dedicated ladies of the Milford Historical Society. Try to guess what some of their antique kitchen tools were once used for and we'll enter your name into a drawing! They'll be selling their cookbooks and telling tales of times past. No registration necessary, just come on down!

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Hobnobbing with History Welcomes the Milford Historical Society - Free!
May
6
12:00pm12:00pm

Hobnobbing with History Welcomes the Milford Historical Society - Free!

Come one, come all! Members of the Milford Historical Society will come dressed in period costumes to interact with you and fill you in on what life was like in old Milford. We'll have a contest or two, some tea to drink, and maybe a recipe or two. The ladies from the historical society will also be selling their cookbook and promoting the very popular Mary Jackson Tea. We hope you'll join us! We hope to have some very interesting household items from times long past. Can you identify them?

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An Evening with MaryLou Gharrity | Hobnobbing through History
May
5
6:30pm 6:30pm

An Evening with MaryLou Gharrity | Hobnobbing through History

An Evening with MaryLou Gharrity | May 5th, 6:30-8pm
15.00

What a special evening this is going to be! MaryLou Gharrity is a wealth of information on our beloved Milford. What was Milford like 30, 40, 50 or even 80 years ago? MaryLou can fill you in!  We'll serve you a delicious old-timey dessert, Blueberry Fool, and a cup of coffee or tea, and Kathy will interview Ms. Gharrity. She is truly one of Milford's treasures and we're sure you'll find some great information in her true tales of old Milford. $10 from your registration fee will go straight to the Historical Society.

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East Meets West
Apr
20
7:00pm 7:00pm

East Meets West

East Meets West | April 20th, 7-9pm
40.00

The Acorn Farm staff would like to share these recipes with you from all over Asia. We think you'll love the variety and the great combination of flavors. 

  • Vietnamese Chicken & Broccoli - The chicken has a lovely brown caramelization from the glorious sauce that accompanies it.  Get out your chopsticks and let's get started!
  • Indonesian Fried Rice - a great-tasting, satisfying supper that can be put together easily when you don't know what to make.  So good, and loaded with flavors of the spice islands. Even my picky eaters love this.
  • Garden Salad with Sushi House Dressing - have you ever had that fantastically fresh dressing on your salad when you venture out for sushi! Good, right? We've recreated it for you and it's so good you'll want to drink it.
  • Thai Red Lentil Soup - full of all sorts of Thai flavors, coconut milk, cilantro, lemon grass.  Do we have to wait until April?
  • Coconut Milk Sticky Rice - accompanied by fresh mango. The East's answer to rice pudding.  

 

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Homemade Heaven
Apr
19
7:00pm 7:00pm

Homemade Heaven

Homemade Heaven | April 19th, 7-9pm
40.00

Homemade pasta is absolutely superior in both flavor and texture and it's definitely worth making. Our own Susan Bizon (don't let the last name fool you, she's very Italian!) will show us the ins & outs of making great pasta right at home. We'll do three different dishes, each with a different pasta:

  • Ravioli with Browned Butter - stuffed with cheese & herbs and garnished with fresh spring vegetables.
  • Lemon Linguini Bird's Nest - a pretty little presentation with a lemony sauce of parmesan, Olive oil, lemons and herbs.  Perfectly piquant!  Served with homemade ricotta - yum!
  • Pappardelle with Prosciutto & Asparagus - Lovely wide noodles with salty, smoky prosciutto and an herbed, creamy sauced laced with italian cheese.
  • Spring's Bounty Salad - Count on the brilliant colors of spring. Bright greens, springy violets, snow-white radishes, pretty pink chiogga beets, and more, dressed with a dijon vinaigrette
  • Chilled Rhubarb Soup  - a wonderful little dessert, served with a lovely little scoop of vanilla bean ice cream.  

 

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Keeping Your Edge!
Apr
15
12:00pm12:00pm

Keeping Your Edge!

Bring your knives in and have them sharpened for FREE! We only do this twice per year so don't miss your opportunity. Ed Bartush, of Wusthof, will be sharpening your knives in the store and answering any questions you have about knives. The sharpening is free, as always, but we wouldn't object at all if you'd like to make a donation to Community Sharing!

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Life on the Edge
Apr
15
9:30am 9:30am

Life on the Edge

Life on the Edge | April 15th, 9:30 - 11 am
25.00

A very hands-on class! Are your knife cuts disastrous? Does it take you forever to slice a few carrots for soup? You need Ed. Wusthof is lending us the knowledgeable and entertaining Ed Bartush for a Saturday of, well, Knives! It all starts with this class where you'll learn to correctly hold a knife to become more proficient! Next comes the proper way to chop and slice.  You'll learn the different motions appropriate for a variety of knives and well as tips for caring for them properly. We learn something every time and we've been cooking for years. You won't need to bring any equipment to class with you. The stations will be set up and ready for you!   

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Easter Parade
Apr
13
7:00pm 7:00pm

Easter Parade

Easter Parade | April 13th, 7-9pm
45.00

How about something other than ham for Easter Dinner? Your guests will be thrilled to dine on this wonderful menu, brought to you by Chef Steven. So bid your cheesy potatoes adieu and serve this outstanding alternative:

  • French-style Short Ribs - Start with boneless short ribs, slowly simmered & stewed with thyme & rosemary and a few secret ingredients to make a velvety, rich gravy. We'll serve it over:
  • Rustic Homemade Egg Noodles - Egg noodles are tough to beat, but homemade ones are downright dreamy.
  • Spring Garlic & Spinach Tarlets - Not the bulbs, but the newly sprouted stems of garlic in the spring, tender and sweet. These make superb appetizers or a delicious side.
  • Pick-of-the-Patch Salad - Some of spring's best bounty with a lovely vinaigrette laden with fresh chives
  • Coconut Cupcakes - moist, fluffy, with the coconut buttercream that dreams are made of.
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A Touch of Elegance
Apr
6
7:00pm 7:00pm

A Touch of Elegance

A Touch of Elegance! | April 6th, 7-9pm
40.00

This is a foodie feast, full of dramatic dishes, without a whole lot of fuss. Whether you're eating a comfortable dinner with your family or a dressy dinner party with friends, this will fit the bill! Chef Steven Grostick, our award-winning chef, will be teaching this one.

  • Chicken & Asparagus Flambe - Rich, smooth, and laden with the perfect combination of herbs & seasonings, with a touch of brandy to flambe this fabulous dish.
  • Composed Beet Salad - A multi-color melange of roasted beets, stacked with a bit of goat cheese,  tender greens,.and drizzled with a pistachio-laden dressing. 
  • Fried Baby Artichokes - because they're babies, it's a fairly easy preparation that reaps great rewards. A little garlic and a splash of citrus complete these treasures.
  • Springtime Meringues - Berries, Mango, and custard, spectacularly presented in a piped meringue 'nest.'
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A Touch of Elegance
Apr
5
7:00pm 7:00pm

A Touch of Elegance

A Touch of Elegance! | April 5th, 7-9pm
40.00

This is a fantastic menu, full of drama without a whole lot of fuss. Whether you're eating a comfortable dinner with your family or putting on a dressy dinner party for friends, this menu will fit the bill! Chef Steven Grostick, our award-winning chef, will be teaching this one.

  • Chicken & Asparagus Flambe - Rich, smooth, and laden with the perfect combination of herbs & seasonings, with a touch of brandy to flambe this fabulous dish.
  • Composed Beet Salad - A multi-color melange of roasted beets,  stacked with a bit of goat cheese, tender greens, and drizzled with a pistachio-laden dressing. 
  • Fried Baby Artichokes - because they're babies, it's a fairly easy preparation that reaps great rewards. A little garlic and a splash of citrus complete these treasures.
  • Springtime Meringues - Berries, Mango, and custard, spectacularly presented in a piped meringue 'nest.'
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Springtime Sweets
Apr
4
6:00pm 6:00pm

Springtime Sweets

Springtime Sweets! | April 4th, 6-8pm
30.00

It's been a long time since we've had a full-fledged cookie-decorating class! The wait is over! Sharon (The Cookie Lady) Mancini, will come armed with her superier cookie decorating skills and plenty of enthusiasm. This is one of our few hands-on classes and Sharon will take you through all the skills necessary to do a plethora of cookies. No experience necessary and you won't need to bring anything with you to class except a desire to have a little fun! That evening, you'll be decorating:

  • a bunny
  • a darling little lamb
  • An egg, made to look like a sugar egg with a scene inside
  • an adorable carrot on a stick, 'planted' in a flower pot

Time permitting, there just might be a bonus cookie to decorate that night.

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Show & Tell - Easter Tabletop Edition | April Mini-Class
Apr
1
9:00am 9:00am

Show & Tell - Easter Tabletop Edition | April Mini-Class

Show & Tell - The Easter Tabletop Edition | April 1, 9-10am
15.00

This Mini-Class will give you so much more than you bargained for. Kathy will show you how to create an Easter tablescape that even Peter Rabbit would be proud of. The produce section will provide most of the things she'll use to craft a gorgeous, fresh spring table. She'll also give some fabulous ideas for Easter baskets for the adults in your life!  In case you wanted a little something special to appear at breakfast when you've got a houseful of guests, we'll be demonstrating an outstanding Breakfast Bruschetta! Ten dollars of your registration fee will be applied to any purchase made right after class!

 

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Where's the Beef?
Mar
30
7:00pm 7:00pm

Where's the Beef?

Where's the Beef? | March 30th, 7-9pm
40.00

This will be a lovely fish dinner, so rich and delicious that you'll never ask, "Where's the beef?"! Another friend that started as a customer, Deb Sellers, has gracioiusly agreed to teach this one. We couldn't be happier!

  • Arctic Char -  This delicious denizen of the sea is somewhat similar to salmon---pink-fleshed, high in good fats and sustainable, to boot!  
  • Brussels Sprouts - drizzled with a honey balsamic reduction
  • Lemon Risotto - hearty and accented with fresh herbs
  • Winter Citrus Salad - Red Onion, a melange of oranges, red leaf lettuce, nuts & a citrussy dressing.
  • Olive Oil Cake with Berries - Oh so hip!  The richness comes from olive oil and so does that great lemon flavor! Your taste buds AND your heart will thank you.

 

 

 

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Cool Beans!
Mar
22
7:00pm 7:00pm

Cool Beans!

Cool Beans! | March 22nd, 7-9pm
40.00

The current culinary rage. They're now starring on fabulous menus around the world. Beans (also known as pulses) are the new kale! They make a delicious base for countless meals, loaded with fiber, flavor, and versatility. Steven will show us how to select, soak, cook, and use beans in this hearty menu:

  • Italian Chicken & Bean Stew - this is what you would make if you moved to Italy from Paris and you missed the cassoulet.  Delicious!
  • Rustic Ragu: cannellini beans, cremini mushrooms, swiss chard, garlic and onions simmered in white wine and served over parmesan polenta. No meat…no need! 
  • Stone Fruit Salad - A punch of fresh sweetness plays well against these rich dishes.
  • Winter Citrus Curd Tart - There are so many varieties of citrus available in the winter months. We want to take advantage while they're at their peak of flavor. Both sweet and sour, citrus satisfies the palate in this tangy and tasty dessert.

 

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Dinner with Diane
Mar
16
7:00pm 7:00pm

Dinner with Diane

Dinner with Diane |Thursday, March 16th
40.00

Diane has been coming to our classes (and keeping us entertained) for years. We're so glad to call her friend! One of her favorite cookbook authors is Ina Garten and she'll be teaching her twist on Ina's shrimp Scampi. She does such a beautiful job that she's even been hired to prepare it for events!

Aperol Spritz - a favorite of the group from Acorn Farm that visited the Amalfi coast that Diane was a part of. The aperol brings the orange flavor, then a little proseco tops it off.

Shrimp Scampi - Buttery & Bright with lemon and the salty goodness of the sea. Served over angel hair pasta.

Garlic Parmesan Twists - like a breadstick made with puff pastry.  Wow.

Roasted Asparagus - Dressed with olive oil and citrus zest.

Blue & Green - An outstanding salad with blue cheese and pretty pears on a bed of leaf lettuces and raddiccio.  Dressed with a versatile dijon vinaigrette.

Shortcake with a Twist - light and sweet cornmeal cake--split and filled with freshly whipped cream and sweet berries.  Delightful and different!

 

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Paddy's Irish Pub
Mar
9
7:00pm 7:00pm

Paddy's Irish Pub

Paddy's Irish Pub | March 9th, 7-9pm
40.00

We thought we'd add a bit of an Irish twist to this comforting wintery feast. Chef Steven will present this casual, rustic menu, perfect for a leisurely dinner around a log fire with some good friends, sharing some laughs and a pint of ale. There's certainly more to Irish cuisine than potatoes and soda bread.  

  • Smoked Paprika Pork Roast- covered with a rich Stout BBQ Sauce
  • Fire-Roasted Peppers, Onions & Mushrooms - simple but sumptuous
  • Stone-Ground Grits & Irish Cheddar -  a rich, full-bodied cheese enhances the grits, making a perfectly piquant  backdrop for the tangy pork.
  • Irish Wedge Salad -  a lovely wedge of greens,  topped with a dressing made with Irish cheese and sprinkled with all sorts of chunky goodies -- a little bit o' green - Granny Smith apples, asparagus tips, sugar snap peas and more.  A very delectable combination, for sure!
  • Roasted Pear 'napolean', made with homemade pizzelles & a praline sauce drizzle

 

 

 

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