This will be a backyard barbecue, Michigan-style. We've taken some of the reigning grill favorites, updated them, and added some Michigan accents. We think you'll be delighting some out-of-towners with this menu in your own back yard soon.
Iced Tea Bar - Plenty of freshly brewed and chilled iced tea, with a lovely assortment of homemade flavored simple syrups (from Michigan fruit) to customize your iced tea as well as fruit and herbs to garnish.
Potato Salad - deliciously different with a little grilled corn, bacon and red onion tossed with a tangy dressing. It's love at first bite with this colorful salad.
Michigan Whitefish - served on a bed of spinach & a melange of mushrooms, lavishly drizzled with a piquant mousse-like Dijon crème.
Burgers au Poivre - peppery sirloin burgers with all the classic flavors of Steak au poivre---worcestershire, butter, brandy, and black pepper. Decadent deliciousness. Served with a slice of grilled Vidalia onion, a dab of blue cheese and Michigan peach jam on the side.
Spiraled Koegel Hot Dog - our favorite Michigan-made hot dogs, served with a Dijon and Michigan cherry relish. The Chicago dog will be jealous.
Grilled Cherry Milkshake - What could be more Michigan than cherries? Deepen the flavor by grilling the cherries and blending them with some Guernsey vanilla ice cream.
This will be a backyard barbecue, Michigan-style. We've taken some of the reigning grill favorites, updated them, and added some Michigan accents. We think you'll be delighting some out-of-towners with this menu in your own back yard soon.
We all love them. Those great dishes you can only get at a street-side stand or a food truck. Living in a small town, we're rarely around these portable traveling vehicles of culinary delight, but we can make a few classic street food dishes on our own. They'll taste like we fussed for hours, but will be simple to reproduce at home. Appetizers and sides hail from Mexico, Germany, and even Vietnam, but the real star here is from the Middle East. After dinner, we travel back to Europe for dessert.
Bahn Mi Sandwich - the world-famous sandwich of Vietnam. Spiced Beef, pickled veggies, and more combine to make a unique flavor profile that you'll just HAVE to have again.
Currywurst - don't knock it till you've tried it. One awesome grilled bratwurst covered in a curried ketchup. Germany's star player on the street food stage.
NYC Halal Cart-Style Chicken - In Manhattan there's one amazing smell that dominates the breezes from lunch through the evening. It's this dish at the many Halal carts. We'll recreate it for you. You can thank us later. Marinated chicken, yellow rice, plenty of spice (but no heat) and a to-die-for sweet-sour-tangy sauce that you'll crave until you get your next fix.
Esquites - street corn in a cone, just like it's served in Mexico. Char-grilled corn, cotija cheese and a lime-y dressing. Fabuloso!
Trdelnik - oh my. We probably shouldn't make these delicious Slovakian treats because you'll be hooked. Pastry wrapped around a stick of sorts, then baked and rolled in a nutty, sugary mix. Sometimes filled with whipped cream, ice cream, or other delights. Even plain, you'll find them irresistible.
Try something besides burgers and dogs on your grill this year. This menu, inspired by south-of-the-border flavors, will wake up your backyard grill party and have them coming back for more. Sign up for this fun evening and we just might welcome you with a sip of a raspberry chipotle margarita.
Blistered Corn & Chili Dip - summer sweet corn with a light char, mild poblanos, and plenty of Mexican style flavors BBQ'd in a grill-proof dish until bubbly. Served with freshly fried and salted tortilla chips. We'll show you how!
Anticuchos with Garlicky Tomatillo Sauce - beef marinated with toasted spices, with a nice sear, served with a charred tomatillo & chili salsa. Maravillosa!
Poblano Tamales - Fresh tamales! A masa dough with a cheese, poblano pepper & fresh corn filling, wrapped in corn husks and grilled. Love these!
Grilled Taco Bar - We liked both of these fillings so much that we decided to feature them both.
Short-Rib Tacos - short ribs, rubbed with a classic blend of Mexican spices and poblanos, and grilled on a searing hot salt block.
Sweet Chipotle-Marinated Pollo - chicken soaks in a sweet and spicy marinade before we amp up the flavor on the grill.
When they're both done, you'll customize your own taco at a table replete with fabulous fixings; charred corn salsa, pico de gallo, crema, cheese, peppers, avocado and anything else delicious that your taco will need.
Cuban Mojito Cheesecake Parfaits - the celebrated lime & mint libation in parfait form. Lovely!
Who knew so many things could be cooked on a stick?---more than you could shake a stick at. Our hope is that this class will inspire you to stick your neck out and invite your friends over for a stick-to-your-ribs meal of stuff on a stick. Invite only the friends who stick with you through thick and thin, because you don't want any sticky situations. Offer a dessert, so they'll stick around for a while. Make a menu and stick to it. Don't be a stick in the mud, whoop it up and have a little fun. That's it. Stick a fork in me. I'm done.
Peachy Bourbon Bites - oh, yes! A little crispy pork belly, a juicy piece of grilled peach, and a bourbon peach sauce to tie it all together. We dare you to find a better bite.
Rainbow Salmon Skewers - Thin slices of fresh salmon, a dizzying assortment of brightly colored summer vegetables, grilled on a bamboo skewer for your dining pleasure. Sure to please both the diehard seafood lover and those that need convincing. Served with a wedge of lemon and a little scoop of greek cabbage slaw. with drizzle of dressing.
Sticky Chicken on a Stick - So much Asian flavor packed into one little skewer. These will be a hit at your next barbecue. No more plain old dried-out chicken coming off of your grill! The glaze keeps the inside tender and moist. We'll serve it with a flavor-packed sesame noodle salad.
Grilled Bruschetta - Skewered & seared Campari tomatoes, eaten atop seasoned ricotta on grilled bread, garnished with fresh basil leaves and balsamic drizzle.
Berry Blintzes - A little fan-shaped crepe, filled with blackberries and farmer cheese, skewered and lightly grilled. Topped with a touch of berry coulis. Ouí, Ouí!
Besides the myriad flavors you'll experience in this class, we'll offer some ideas of how to serve and display your kabobs at your stick-themed party. This ought to be a fun class, Come and enjoy it with us.
From the land that brought us great dishes like pizza and lasagna, we bring you some grilled favorites. The same herbs and flavors that have endeared Italian cuisine to us over the years, work just as well on the grill. No one will leave hungry as Steven channels an Italian Chef persona.
Grilled Polenta - seasoned polenta , sliced and grilled then served with a fresh and fabulous caponata - a colorful stewed mixture of diced veggies like tomato and eggplant-a little sweet, a little sour, and exceptionally good!
Fruited Crisp Green Salad - romaine, crisp and fresh, paired with oranges, plenty of olives and a fennel-scented vinaigrette.
Herb-Marinated Grilled Chicken - succulent chicken pieces, marinated in a sweet but pungent dressing, grilled and bursting with flavor. Accompanied by a side of Pasta e Aglio e Olio - garlic and oil. That's amore.
Grilled Italian Sausage and Peppers - served on a toasted bun with a splash of marinara & a dusting of parmesan. First class flavor from simple savory dish.
Pears on a Plank - Tender, sweet pears, halved and stuffed with tangy bleu cheese, then grilled on a plank. Caramelized culinary greatness.
A lovely, elegant meal, perfect for a moonlit dinner party, a family feast or a romantic rendezvous. The starters are delicious enough to stop right then, but we wouldn't want you to miss out on the amazing steak that's to follow.
Lobster Rolls - Luscious chunks of Maine Lobster, lightly seasoned on a buttery New England-style roll. An outstanding starter!
Grilled Mushrooms in Herbed Bearnaise - an exquisite treat for the tongue! The rich and creamy herbed sauce with shallots and peppercorns blanketing the lightly charred mushrooms is simply regal.
Butter-basted Steak with Aioli - Medium-Rare steak, basted with browned butter until the outside has developed a gorgeous crust. Served with aioli on dressed arugula, beets, and charred scallions. Simple, yet sophisticated and oh, so good!
Nectarine Tomato Salad with Maple-Candied Bacon - Ripe, delicious fruit and marinated feta. Sweet, sour, salty, creamy---all the flavor you need for a spectacular bite. Piled high and garnished with a little bacon "candy."
Passionfruit Cheesecake - cool, creamy, tropical and sweet with a hint of cinnamon and vanilla, accompanied by a little pineapple. The perfect bite at the end of a perfect meal.
Perfectly ripe fresh peaches are one of summer's great gifts. Celebrate the juicy, sweet, tangy goodness with a menu built on the marvelous Michigan peach.
Peach Melba Wine Slushies - after this winter, it might be too soon to talk about slush, but this is a slush we'll all love. A rather sophisticated and downright delicious version of the lowly slushy, with fresh raspberries and peaches layered in a clear glass.
Farmer's Market Vegetable Tart - because fresh tomatoes are just as heavenly as peaches. Fresh tomatoes, eggplant, and a bit of chevre, baked in a flaky tart shell. An Acorn Farm favorite for years and the perfect, savory balance for this peachy menu. Hearty enough for a vegetarian main dish.
Steak with Stonefruit Pico de Gallo - tender, marinated steak, seared and served accompanied by a fresh pico with peaches and a hint of heat.
Peach-Glazed Pork Chops- a fabulous fresh peach glaze plays perfectly with the sage-y stuffing. A wonderful dish that can stand alone for a casual dinner or even when someone special is coming to visit.
Peaches & Cream Pie - all the homey goodness of peaches and cream, tucked in a tantalizing homemade crust. Does it get any better than this? Yum.
We thought we'd bring you on a bit of a culinary road trip to the states along our southern border, featuring some of the iconic dishes of the region, tweaked just a bit because that's what we do! We'll even smoke a meatloaf---indoors!
Smoked Meatloaf - Absolutely fabulous meatloaf, smoked right on the stovetop. This one's a keeper!
Creamy, Old-Fashioned Mississippi Coleslaw- crunchy, fresh, delicious, and it goes with nearly everything.
Texas Rancher's Rib-Eye with Raspberry Sauce - served with a side of custardy, buttery Kentucky spoon bread. A beautiful presentation and a delectable pairing.
Bubba's Louisiana Shrimp & Artichoke Pasta - Fresh tomatoes, artichoke hearts, shrimp, and a little cream over linguini. An absolutely divine dish.
California Sunburst Chiffon Cake - made with lemon olive oil and light as a feather! Served with a homemade lemon-vanilla ice cream reminiscent of the bright sunshine you'll find in southern California.
We're putting a serious mix of flavors on the Acorn Farm grill this summer. This menu's got a little something for everyone, with a crazy-good flight of flavors from around the world. Our first virtual stops will be in Malaysia and Vietnam, with a couple of tempting appetizers, then on to Thailand for our delicious shrimp entree and salad. We'll end up in India with a refreshing dessert that is representative of the flavors of many cultures in the region, each as delicious as the next.
Beef Satay Skewers- savory peanut-butter, chili, and ginger satay sauce blankets the beef, served with a crunchy, nutty, crumble with a hint of spice & a chutney garnish. You can never get enough of these. So good!
Vietnamese Wings - Marinated for extra depth of flavor, then grilled to perfection and served with a chili/cilantro/fruit relish. Move over, Buffalo.
Grilled Shrimp with Lime, Brown Butter and Mild Chilis - a festival of flavor in your mouth! Served with a scoop of herbed basmati pilaf and charred snap peas
Chilled Summer Salad - the cool refreshing cucumber, lightly dressed and joined by some sweet peppers, onion, and some simple seasoning with complex flavors.
Cardamon Pistachio Pops- think creamy iced chai on a stick. Cold, refreshing, and absolutely amazing.
Nothing says summer quite like vine-ripened tomatoes. It's only in summer that we get to enjoy that inimitable flavor only nature can produce. Although they're not the main course in this menu, they play a major supporting role in the Mediterranean culinary tradition, full of fresh vegetables and tangy marinades. Imagine yourself in the marketplace, tasting the fresh pomegranate juice and experiencing the heady aroma of piles of spices like sumac and z'atar. You might want to board the next plane.
Stuffed Mushrooms a la Greque - portabellos, stuffed with a cheese-laden mélange of vegetables, then grilled to gooey goodness.
Salmon Falafel Burgers with Pomegranate BBQ sauce - tender salmon burgers, bound with tahini-laced hummus and seasoned with the flavors of the Mediterranean, served with a sweet & pungent barbecue sauce in a grilled flatbread, with fresh baby spinach and garlicky yogurt sauce. Simple to make, complex on the tongue. Fabulous.
Tomato/cucumber salad - seasoned with all the flavors of Greece, crisp vegetables, pungent cheese & lemon
Grilled Pork Gyros, - tasty, marinated grilled pork, served with fresh onions, tomatoes, and a classic,creamy, homemade tzatziki in a grilled pita.
Raspberry Lemon Cake - although it's not a traditional dessert from the region, lemons are a big part of the cuisine and this chilled, fruity cake will be a delightful, refreshing, and sweet finish to a fantastic meal. It's a great cake to make for company as it can be made days ahead of time!
Spring! What a fabulous time to bring out some new dishes with a little creativity and ethnic flair. These recipes would be fun for your fabulous family or a Cinco de Mayo cocktail party. Acorn Farm is not responsible should you leave class and salsa dance down Main Street! Enjoy at your own risk.
Lasagna Latino – fire-roasted dark green poblano peppers, corn, and a host of other vegetables add their flavor to this wonderfully seasoned lasagna. Mild but oh, so flavorful!
Steaks Adobo with Chiles Verdes & Herbed Lime Butter– succulent steaks seasoned with a deep, rich adobo, paired with peppers and a lively compound butter.
Tacos de Rajas con Papas – delicous crispy potato tacos with rajas---chili strips! Nothing too spicy hot but chock full of flavor with three types of peppers, crema, guacamole, and a dollop of fresh corn & poblano relish. Your taste buds will say, “Gracias!”
Churros Magnifico – Crispy, cinnamon-covered and truly amazing, served with a chocolate dipping sauce with a hint of chili powder. Super easy to make and well worth it.
This is a wonderful menu that’s equally incredible served in spring, summer, winter or fall. Other than salad and dessert, it’s all cooked and served in one cast iron pan! Hearty, yet fresh and vibrant.....and sure to please.
Skillet Steak with Spring Vegetables – A steak-lover’s dream. Perfectly seared steak, joined by the best of spring; asparagus, peas and scallions, generously drizzled with a piquant Dijon sauce sweetened with honey. Delectable.
Nest of Baby Greens – an intricate looking but easily crafted parmesan cup hosts a mélange of spring greens, herbs, radishes and strawberries. A light strawberry vinaigrette will give the finishing touch.
Lemon Risotto – Creamy and satisfying risotto with the brightness of fresh lemon and parsley.
Rhubarb & Berry Tart Tatin- the lovely French upside down cake, with a tart & tangy twist. Simple to make but stunning to serve. A tiny scoop of vanilla bean ice cream sets it off just right.
Okay, maybe a lot east of Milford. These are fantastic flavors born in the East, that you might find at your favorite Thai restaurants. This is all very approachable—without compromising flavor, even for those that have never ventured into that culinary tradition. We invite you to enjoy:
Fresh Spring Rolls – Fresh Asian vegetables, with or without shrimp or chicken, tucked in a tender wrapper and served fresh with a dipping sauce that’s so good you’ll want to drink it. Everyone gets to roll their own and customize it however they choose!
Thai Steak & Noodle Salad – Tender sirloin steak and lo mein noodles atop a lavish collection of Asian greens and herbs, touting a sesame dressing with delightfully complex flavors, finished with chopped peanuts and a wedge of tangy lime.
Pad Krapow – A delicious chicken dish with a good helping of fresh Thai basil & chilis, A gentle heat, tempered by a slightly sweet sauce. We’ll serve it over fluffy, jasmine-scented rice with a beautiful garnish.
Atualfo Mango Mousse Cups – Juicy, ripe mangos and decadent heavy cream come together to make a refreshing yet rich dessert.
After the gray winter, we’re all ready for color. The little pokes of green coming up in our gardens, the trees starting to leaf out. At the dinner table, we’re looking for those fresh, tender green peas, spring onions, and delicate herbs, but still needing some heartiness until warm weather arrives. This menu is a delightful transition from the harshness of winter to the lovely warmth of spring.
Garlic-Rubbed Pork Shoulder - This slow-roasted wonder will have the store smelling like heaven on the afternoon of class. A garlicky blend of herbs and olive oil produce a beautiful crust and absolutely amazing pan juices.
Spring Vegetables – baby carrots, English peas, edamame, and all their friends in a buttery, herb-scented sauce.
Cheddared Chard Tart – Swiss chard with fresh dill and lemon are baked in a tasty butter crust with two cheeses.
Three Pea Salad – snap peas, snow peas, and English peas, with an herbed Dijon dressing, served on a leaf of butter lettuce with a salty sprinkle of nuts & seeds.
Berry-Topped Mascarpone Flan Cake – This perfect dessert is part cake, part tart and part cheesecake in nature. It’s got a buttery, nutty crust, a flan filling, and Chambord-soaked fresh raspberries to grace its top. Simply divine.
Remember those wonderful, happy days when you’d be out all afternoon playing in the neighborhood and mom would put her head out the door and call you to dinner? Those, my friend, were great, carefree times! We’d like to recreate that feeling and those delicious aromas for you in this class. The flavors are just as you had them back in the 60’s but better and so much fresher! After all, we’re so done with canned cream of mushroom soup and fruit cocktail! So, sign up for the class, pile into your wood-paneled station wagon, and we’ll have a real gas!
Bacon-Wrapped Asparagus Bundles – We’ll up the ante on these a bit, with some thick Applewood smoked bacon and fresh, tender asparagus, roasted and drizzled with a balsamic reduction.
Chicken A La King En Croute - You probably remember it in a patty shell. We’re going to enjoy this lavish dish loaded with tender chicken, snap peas, fresh mushrooms, peppers, and of course….roasted red peppers. We’ll serve it with flaky, delicious puff pasty crumbles.
Retro-Style Pina Colada Salad – Because what 60s menu would be complete without jello in a ring mold! This one has flavors that feel a little more current than the green cottage-cheese classic that appeared at every church potluck for an entire decade. You’ll taste pineapple, coconut, macadamia nuts, and the past! The gelatin mold resurgence starts here!
Tiramisu a la Twinkie - Oh yes we are! That famous snack cake that graced many a school lunch turns into elegant fare when it becomes the base for a fun take on tiramisu. Life's short. Play with your food!
It's that time again! We're going to have our spring knife skills class but we're this time we're serving you a bit of breakfast! Ed Bartush is a great teacher with a wealth of information. He'll be showing you the ins and outs of knives in this very hands-on class. You'll learn proper care of your knives, how to hold them, and how to make different cuts with the different styles of knives commonly used in the home kitchen. It's a great class and you'll learn some tips to make you more efficient in the kitchen. We'll send you home with all the vegetables you'll have cut in class and the recipe for the fritatta. In class we'll be serving a light breakfast.
Fritatta with Fresh Vegetables - peppers, onions, mushrooms and more...the kind of veggies we'll be practicing on in class.
Citrus & Berry Bowl - with a fabulous dressing to kick start your morning. We'll practice properly sectioning citrus in class so you can duplicate the salad at home.
Artisanal Toast & Jam - A good bread knife can make all the difference when slicing good bread with a crispy, sturdy crust. We'll toast it up and serve it with American Spoon jam, made right here in the home state with Michigan berries.
This is a great class. Every time Ed teaches, we learn something new or are challenged to practice proper knife skills that we've learned from him in the past.
The Italians corner the market on great food that everyone likes, don’t you think? Most of us can prepare a great sauce or lasagna, so we thought we’d give you some dishes that are a little less in the forefront but equally tantalizing and delicious.
Fusilli with Vodka Sauce – A silky, tomato vodka sauce envelopes every nook and cranny in the corkscrew noodles. A chiffonade of basil and shaved parmesan makes an already perfect dish completely irresistible.
Baby Arugula Salad with Lemon – Peppery arugula, extra-virgin olive oil, a light squeeze of lemon and the tangy accent of aged parmesan Reggiano.
Nona’s Beef Braciole – Flavorul flank steak wrapped around an amazing cheese & herb filling, all bathed in a lovely tomato sauce and braised until it’s ultra tender.
Creamy Lemon Granita – Fresh, frozen, and fantastic. With an ingredient you’ll rarely find in a granita---ricotta. We know you’ll love it, especially topped with fresh raspberries.
We always love having Chef Brigitte come to teach. She is a wonderful French Chef and prepares lovely dishes for us each and every time. We always learn something new to add to our cooking skills. This is a fabulous menu, as elegant as it is delicious!
Roasted Leek with Warm Goat Cheese - accented with the crunch of pine nuts, dressed with a raspberry vinaigrette. Savory, sweet, tangy, crunchy ---the perfect bite!
Herb-Crusted Lamb Chops – Perfect loin chops, seasoned with an herbed crust. Fabulous in flavor, texture and aroma. Served alongside a….
Cauliflower Souffle – Simple, stately, satisfying. A great backdrop for the lamb with a lovely, light presence on the plate.
Strawberry & Chantilly Butter Crust Tart – the delightful taste of fresh strawberries and cream presented in a very beautiful and dramatic dessert. Don’t miss out!
Help us bid winter adieu! After all the shoveling in December so far, I think we’ll be good and ready. This wonderful menu celebrates the changing of the seasons with dishes that are starting to lighten up a bit, but with enough heartiness to warm us until April comes along.
Crispy Leek Fritters – lovely, toasty little fritters in a petite puddle of lemon crème sauce.
Springtime Salad Maple-Roasted Carrots – Nothing ordinary about this delightful salad. Crisp & crunch marcona almonds,cranberries & arugula are just a few of the tidbits that make this salad a standout.
Wild mushroom shepherds pie- a tantalizing mélange of fresh and dried mushrooms with a rich & crispy potato topping. Wildly delicious.
Asparagus Bisque – creamy and flavorful, topped with toasted & seasoned bread crumbs and chives.
Chocolate Risotto with Fresh Raspberries – we’re willing to bet you’ve never had a dessert risotto before. This one is exquisite! The sweetness of the chocolate is balanced by the tart, ripe berries. A keeper, for sure!
If you’ve yet to notice---this sumptuous feast is even perfect for your vegetarian friends!
Pull up a chair to enjoy a tantalizing meal made with the homegrown ingredients that can be found on Michigan farms. From cherries to pork, we're proud of the Midwest's contribution to our country's tables. This a a great menu for nearly any occasion, as each dish lends itself to a beautiful presentation. Hearty farmhouse fare doesn't need to just be the same old meat and potatoes.
Michigan Pork Roulade – A lovely pork tenderloin, stuffed with Cherries and caramelized onions, with an herbed pan sauce, atop a bed of colorful swiss chard.
Toasted Orzo Pilaf with roasted broccoli & cauliflower florets – The vegetable lightens up the dish as we move toward spring and less heavy fare. A simple, delicious side, accented with pine nuts for a little texture.
Roasted Pear Salad – a beautifully composed salad! A simple pear, marinated and stuffed with bleu cheese and other treasures, roasted, chilled, and set atop a bed of fresh greens.
Chevre Cheesecake - a silky, lemony cheesecake, speckled with poppy seeds and finished with ladle of rhubarb sauce. Magnificent!
We've got a store full of terrific tools for the kitchen and Microplane makes some of our favorites! Come into the store between noon and three o'clock, to try out some of these products yourself. We'll send you home with a little sample zesting blade just for taking a peek at these great products. While you're here, help yourself to a cup of tea, and sample some roasted vegetables that we've prepared using a few of the tools you'll be trying out.
Our most popular class ever! The reason? Great, authentic Polish food. Kim Krolikowski has been making these dishes for years and it’s incredibly good. I don’t think we need to tell you to sign up quickly---This will be the fourth time we’ve offered this class and we’re pretty sure it won’t be the last.
Dill Pickle Soup -This is one classic Polish soup that we always hear about from our customers. Now we get to taste it! Veggies, barley, mushrooms, and--of course--Polish dill pickles---all help give this soup its distinctive flavor.
Pierogi - Kim's family recipes---from the sour cream dough to the two different delicious fillings; sauerkraut with bacon & mushrooms, and potato with onion & cream cheese. They'll be boiled then sauteed in a little butter.
Golabki - Ground beef and rice, perfectly seasond and rolled into tender cabbage, simmered ever-so-slowly in a tomato-y sauce. Tender, delicious, and it smells like heaven! We'll make these ahead of time but we'll provide the recipe.
Polish Cheesecake - creamy cheesecake filling on a yeast-based crust with a special crumb topping make this deliciously different. This dessert was a huge hit at the first three classes.
Ina Sushin grew up in St. Petersburg, Russia and she’s excited to share some of her traditional foods with us! We are quite delighted to have her! Picture yourself in St. Petersburg at a cozy café in a centuries-old building, warming up with some classic Russian comfort foods. Ina can’t wait for you to enjoy some of the rich culinary traditions of her culture with us!
Beef Stroganoff –a classic Russian dish, with tender strips of beef, bathed in a creamy, mushroom-laden sauce, Russians love it served over fried potatoes so we'll give you a taste served the traditional way. We'll also let you try it served over the delicious egg noodles below. Whether you're in Russia or Rochester Hills, this dish is a keeper no matter what it's served over.
Grandma’s Rustic Egg Noodles! - These handmade treasures are almost a cross between a noodle and a dumpling. This recipe is from Kathy’s Ukrainian grandma. Easier than you’d imagine and so good. Make these! Your kids will love you for it whether they’re 4 or 40!
Borscht – No snap judgements here. Every borscht is a little different, depending on where you lived, what was available, etc. This one is delicious, with potatoes, carrots, onions, cabbage, parsley, tomato paste, and of course-----roasted beets! A veggie-lover’s delight! Served with dark Russian bread. Perfect for a chilly evening.
Blintzes – a lovely, egg-y crepe enveloping a savory farmer cheese filling, topped with sour cream
Salad – A classic Russian medley of tomatoes and cucumber, dressed with sour cream and dill in the traditional way.
Lingonberry Sugar Cookies & tea – Lingonberries have a flavor almost identical to the cranberry, a little sweet, a lot of tart, which makes them perfect in a sweet cookie dough for balance. We’ll serve them with plenty of hot tea, a national obsession in Russia!
Ah, the south. It’s not all fried food and collard greens. They’ve got a rich culinary tradition and we’re going to enjoy a dish, created in the south, that most of us Yankees haven’t had before.
Chicken Country Captain – A celebrated Southern dish to tickle the taste buds. Chicken pieces braised in rich tomato-ey sauce with the faintest hint of curry powder, accented with currants and almonds. If you’ve never experienced this gem, sign up! You’re sure to experience a lovely culinary surprise! Best served over mashed potatoes.
Bacon-Brussels Sprout Skewers – Gorgeous and gastronomically great! Drizzled with a reduced balsamic for a sweet finish.
Cheddar Grits – with a fresh vegetable relish to amp up the freshness and flavor
Steven’s Deep South Banana Pudding - no instant pudding here—this is the real deal. A dessert to write home about.
No doubt you’ve heard of the instapot craze--- all sorts of versions of a hybrid pot that doubles as a slow cooker AND a pressure cooker, performing other functions as well, like browning, sauteeing, and more. We think the trend is a great one, and this will be our second class highlighting this fabulous way to cook! Our last class focused more on traditional family-friendly foods and it was wonderful. This time we’re going to dig a little deeper and show you how much more this baby can do!
Our version, the Fagor LCD lux multicooker, is loaded with features and has a great track record. If you’re looking for something to enhance your kitchen experience, this would fit the bill. It also makes a fabulous gift for a growing family or a wedding gift. You can make simple macaroni and cheese in it, as well as something a little more gourmet:
Shrimp Scampi – Buttery, garlicky goodness with the bright punch of lemon---oh, the aroma!
Mushroom Risotto with an arugula gremolata – fabulous creamy texture with fresh notes from the gremolata.
Beef Bourguignon – lovely, tender beef with all the usual suspects—onions, carrots, mushrooms and wine. A fabulous as the cooked-forever version but perfectly tender and delicious in half the time.
Citrus Salad – A most colorful display of seasonal citrus, pecans, and just enough butter lettuce to call it a salad. Fantastic.
Daringly Decadent Bread Pudding – delicious chocolate chip laden bread pudding taken to the next level with a little cinnamon-rum sauce for the adults in your household.
We’ve done a Greek class before but never with someone who’s actually Greek and has been making Greek food her whole life! Come meet Sophie, who will dazzle us with some wonderful authentic recipes. She’ll be bringing along her sister, Betsy. Together they think of themselves as the Two Greek Chicks and we can’t wait to hear their stories of ‘growing up Greek!’ You'll need to sign up early because, as with all Greek events, these gals might get out of hand, invite their whole family and fill up the class before you get a chance to sign up. Better head over to our Big Fat Acorn Farm website and register while you still can!
Pastitsio – a homey, traditional baked pasta dish reminiscent of baked penne, but with it’s own distinct flavor components. Topped with a creamy béchamel sauce and baked, it will transport you to a cruise ship on the Mediterranean.
Spinach Pie – This fun duo will show us how to make this fabulous filled phyllo, teeming with spinach, onions, cheeses, and more. So Greek it’ll make you stand up and yell, “Opa!”
Lemon Rice Soup – The simplest of soups, believe it or not, with very few ingredients. Light and hearty at the same time. Adds brightness to a wintertime meal.
Greek Salad – A simple dressing with fresh lemon juice adorns a crisp, fresh bowl of crunchy lettuces, peppers, beets, and feta. Don’t forget the olives!
Baklava – You can’t end a Greek meal without some baklava. Sophie's making a batch and bringing it along.!
During late winter, we’re always looking to ward off that chill with some homey, comfort food. Pepper steak enjoyed great popularity in the 70s. We think it’s time for another resurgence! This meal can be put together last minute with things you usually have in your pantry and fridge. When your family smells this cooking, a smile will appear on everyone’s faces.
Pepper Steak – a lovely pepper steak with a trio of colorful peppers and wonderful caramelized onions. Served over buttered jasmine rice, it’s a crowd pleaser every time! Different than most pepper steak recipes---this one’s tomato-based. Outstanding.
Honey-Glazed Carrots – roasted in the oven until they’re caramelized with a tangy, sweet glaze and a hint of ginger.
Winter Slaw – One salty dish, one sweet side, one tangy slaw with just a suggestion of heat and the presence of mango to mellow it out.
Carrot Cake – who doesn’t LOVE carrot cake? This one might even change some stubborn minds. Walnuts, plenty of carrots, browned butter cream cheese frosting all make this a winner.
Caryn Rothenberg is coming back to give us another peek into her kitchen. We’ve featured a few sweet dishes here, complemented by some savory, main-dish favorites. Come hungry! When you arrive, you’ll be welcomed with a sip of a brunch-worthy Seabreeze.
We’ll start out with a sweet brunch pairing of:
Cinnamon Baked French Toast Souffle – Eggy, fluffy, sweet, and kissed with cinnamon for good measure.
Cheese Blintzes – You’ll love these fabulous creations, a tender crepe wrapped around farmer’s cheese then browned in a little butter. Served with a spoonful of fruit filling and the traditional topping---sour cream.
Then we’ll have a beautiful savory plate with:
Roasted Vegetable Frittata with Bacon – a rustic omelet of sorts that can be added to or subtracted from as your mood dictates. Ours will more than likely feature some bacon and loads of roasted vegetables, served with fresh fruit. We LOVE this for dinner, especially with...
Potato Latkes – the crispy little potato pancake that could! Simple, savory, and sensational!
Caryn’s Pound Cake – Perfect for a special occasion, featuring pistachios, cherries, and a few secret ingredients! Sign up and find out! Colorful, playful, and delicious! Even perfect to slice and wrap to give as a brunch favor.
Our cookie classes are always SO popular at Christmas time that it’s hard to get a spot! This cookie class will be held in the February doldrums so it’ll be a bit easier to get in. You’ll learn all the same skills as the Christmas classes, you’ll just be learning them on some great, just-about-springtime cookies! Sharon Mancini will be leading the charge and she’ll teach you all you need to know to craft beautiful cookies! This is a hands-on class and you’ll leave with four large cookies that you’ll be so proud of, you’ll want to display them on your fridge. No experience required. Sharon brings everything you’ll need. Just bring yourself and the expectation of some fun!
A heart – a February favorite
A pretty teapot – Perfect for high tea!
Our favorite little scotty dog – great for Valentine’s Day—perfect for kids to give to classmates as a Valentine!
Cupcake – It’s a cookie, shaped like a cupcake, adorable as a gift cookie for teachers, office birthdays, and more!
Come and join us to celebrate our new look! Guest Chef Reid Shipman will be showcasing his pop-up restaurant skills and offering us a taste of some superb street food favorites from some of his recent popup events. He's drawing inspiration from here and all over the globe, a delightful sampling of some of his favorites!. A sip of a Hot Ruby cranberry cocktail will be featured as well. Be sure to put your name in our drawing for some great Acorn Farm goodies!
Even though the event is free, please register so we can prepare appropriately. Check out like you usually do, but leave the credit card information blank and continue the process.
We'll see you then!
This lovely, versatile menu might be fancy, shmancy, but will do just as well served to friends in blue jeans and fuzzy sweaters. It's a cozy yet elegant meal, hearty but refined.
Tenderloin Crepes with Spinach and Mushrooms- These picture-perfect dinner crepes are packed with flavor, and finished with balsamic glaze.
Seafood Bisque – the taste of the sea in a smooth & creamy bisque. Served with a homemade Old Bay crouton.
Warm Salad of Beets & Bok Choy – A delicious salad with a gorgeous, February-appropriate color, each forkful a perfect bite. Tangy feta, earthy beets, crisp bok choy and a bright tinge of fresh garlic to punch up the fabulous flavor.
Dark Chocolate Terrine a l’Orange – with a brandied, grand marnier sauce, finished with fleur de sel.
Theresa and Tracy have been the best of friends for a very long time. They also have a great time cooking together and were lucky enough to be the beneficiaries of all that time spent in the kitchen together. We’ll enjoy some more amazing comfort food in this wonderful winter class.
Provençal Pistou Soup – a lovely, brothy, French favorite with plenty of vegetables, finished with a dollop of pesto!
No-knead artisan bread – your guests will never believe that you made this bread yourself, and YOU won’t believe how easy it is. Perfect crust outside, tender and tasty inside.
Baked lemon thyme chicken - A whole chicken, with fresh herbs and citrus --beautifully roasted to develop the flavors. Poultry perfection!
Roasted tomatoes and cipollini onion with white beans – a toothsome combination that’s both colorful & chic. Yum!
Black Forest Torte – homemade chocolate cake layered with Benjamin Twiggs Michigan cherries and a whipped cream & cream cheese frosting.
This is the perfect, easy meal for those times when you feel like staying in, but want some delicious, bistro-style foods. Every ingredient is probably already in your pantry or refrigerator, ready to put together for a quick supper for yourselves or when unexpected guests drop by.
Potato Leek Soup - a pleasing winter soup of potatoes and leeks, slowly simmered then pureed, with a little carrot for color. Served with Crispy Onion Frizzles.
Chicken Parmesan Panini - just like the classic Italian dish, but on delicious artisan bread and grilled, panini-style. I think this MUST be break time because this menu is making us hungry!
Mediterranean Fusilli Salad - just like they'd serve at the little cafe around the corner--chock full of crisp, fresh vegetables, a bit of pepperoni, and a richly flavored Italian dressing. A colorful, bright note to accompany a very hearty meal.
Dueling Duo - Two chocolate chips cookies, made by two of our own, both claiming to make the best in the world. How fortuitous that they both work at Acorn Farm! It would be pointless to try to choose a favorite---we'll just keep enjoying them both.
When Kathy's son Scott and daughter-in-law Chrissy got married, they embarked on a fantastic adventure traveling the world. They've sampled fare from Venice to Vietnam at every conceivable type of eatery --- fine dining and street food alike. Most of their favorites came from the latter. Chrissy would love to recreate these delicious foodie memories for you in this class that will be as interesting as it is instructive. Don't miss this one! We'll start out with a few small plates then move on to a perfect, Asian comfort food meal
Street Food Sampler
Irishman's Takoyaki-a street food staple in Japan, but lucky for you, we're using potatoes instead of the octopus. Fantastic & fun!
Theoboki - lovely little rice cakes with a fabulous traditional Korean sauce
The rest of the menu has become a standard favorite meal in Scott & Chrissy's kitchen. It's a great meal for any time of year, perfect comfort food, whether you're in Asia or the Americas---the East's answer to meat and potatoes.
Sesame Ginger Salmon - so simple and so full of flavor! Just a quick soak in an Asian marinade before baking will make this easy dish a staple in your household. Perfect for those nights when you don't feel like REALLY cooking. ginger, garlic, brown sugar and soy all play a starring role in this tantalizing dish. Good enough for company, simple enough for every day.
Mushroom Rice - this always accompanies the salmon as it's easy to prepare, and has as many variations as the households in which it's prepared. Fresh vegetables and those signature Asian flavors make this a favorite.
Veggie Ribbon Salad - you'll have this pretty, fresh salad on the table in minutes. It's dressed with a super simple dressing with an ingredient you've probably never used before (but we're pretty sure you will now!)
Swiss Chard with Pork Belly - the collard greens of the Far East.
We'll finish the evening with some green tea and a ginger cookie. You'll leave feeling like you've taken a guided culinary tour of Asia.
If there's a month that's tailor-made for soup, it's January. There's nothing quite like coming home to a steaming pot of homemade soup. The aroma alone awakens beautiful memories of warming up by a fire with a mug of soup, good bread, and great conversation. Good soup shared with friends warms the body and the soul.
Homemade Chicken Stock - At the heart of every good soup is a terrific stock. You'll be able to use this delicious stock in every soup we make in the class. Susan the Stock Whisperer makes it religiously, and can tell you all the secrets of the stock pot!
Italian Wedding Soup - Don't wait for a wedding for this tradtional Italian soup featuring tiny meatballs and some lovely deep green spinach. Pretty yet profoundly delicious.
Winter Squash Bisque - a medley of winter squashes slowly simmered and spiced then pureed. We'll finish it with a plum balsamic reduction and toasted pepitas.
Wild Rice and Mushroom Soup - That earthy taste of wild rice makes for some great texture in this soup, perfect for a cold weekend up north. It'll be finished with sherry and served with a delightful focaccia.
Crispy Pear Cobbler - This homey yet decadent dessert sits atop a toffee crumble crust (oh, my!) and wil be enjoyed with a scoop of vanilla bean ice cream.
Spend the evening at Acorn Farm and return home with a box of twelve different cookies and the recipes to go along with them You won't have to lift a finger. Take 'em home and taste them all and see which ones are the ones you might want to bake for your loved ones this season. Each member of the Acorn Farm staff (and a few of our friends) will be baking our very favorite Christmas cookies. Each Extravaganza participant will get one of each of the twelve special cookies. We'll be serving a little something sweet and a sip or two of something nice.
We don't anticipate the spots lasting very long, so don't waste any time....register now!
You're invited to our 9th Annual Holiday Open House, our thank you to you, our wonderful customers! Come see the store dressed in its finest, enter our drawing for some beautiful holiday gift baskets, and enjoy a light lunch. Meet local artist, Kelly Ventura, the designer of our featured Pomegranate tabletop collection and learn about the process of bringing artwork from canvas to the beautiful tablewear you'll see in the store.
Our own Theresa Sheppard is truly the hostess with the mostest. If you read our blog you'll know that she spoils us with amazing lunches at work almost every Thursday. She loves to cook for guests and her guests are lucky ---she's a fabulous cook. Since we think she's one class lady, we're going to enjoy a class built around her Steak Diane, with a dressy, dinner-party theme. You could, however, enjoy it just as much on card tables while watching football! A peek into Theresa's recipe book is ALWAYS worth it.
Steak Diane - pan-fried steaks, with a signature sauce that is other-worldly. Yum! Sign up now!
Perfect Mashed Potatoes - some things just can't be improved upon.
Haricot Vert - beautiful long green beans & crispy shallots, understated but outstanding
Composed Autumn Salad - the perfect pairing--pears and prosciutto with bleu cheese, dressed with a honeyed lemon dressing. Impressive!
Roasted Vegetable Bisque - a smooth and velvety soup with the earthy goodness of fall.
Poached Pears au Chocolat - luscious, juicy ripe pears, poached in a vanilla syrup, then drizzled with a decadent chocolate sauce. Ice Cream or Chantilly cream both make a lovely partners. Theresa does it again!