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.