Jan 5, 2017 - Fuel Up with Power Bowls

WELCOME TO 2017! We hope you're enjoying the first week of a wonderful new year, bright with promise and possibilities.  As with each new year, we always seem to be looking to improve upon something, whether it's to eat differently, exercise more, or learn something new. If your goal is to round out your kitchen knowledge, or eat at home more, we can help! We have some absolutely fabulous cooking classes slated for the first quarter of 2017. Five of them have filled already, but there are still eight different classes with spots left. They were released during the busiest days of December and most folks didn't have enough time left in their day for scoping out classes. The good news is that you'll probably still find a variety of classes that you'll love! Take a look online! You can book your spots right from our new website at www.acornfarmmi.com! As you probably know, we're closed this week for inventory and maintenance. We're cleaning and polishing and we're on target to open our doors again one week from today!  Happy Cooking! Kathy Magaluk and all of us at Acorn Farm

Nov 3, 2016 - Fresh Ideas for Thanksgiving Sides

Thanksgiving is such a great holiday! It's an annual event that unites all Americans with different traditions, all centering around thanks and gratefulness for bountiful food, family, and friends. We'd like to offer our own thanks - we are grateful for YOU, our wonderful family of customers. IN THIS ISSUE, we're recommending three colorful vegetable sides that provide a little pizzaz to the traditional Thanksgiving. We've included our handy Thanksgiving checklist, as well as some key knife basics. First time carving a turkey? We've included a bonus "how-to" video below. HAPPY NOVEMBER!  We hope your Halloween was a fun one! Now that November is upon us, we've got a full slate of events ahead. We're diligently working on our first quarter classes for the new year, too, so keep your ear to the ground. We'll release them as soon as we have all the details. In the meantime, we hope you'll avail yourself of these opportunities. A YULETIDE TAPESTRY OUR ANNUAL HOLIDAY OPEN HOUSE Sunday, November 13th  -  12noon-4pm FREE!  Once a year we invite all of our customers in for a special afternoon in the store. It's our way of saying THANK YOU for being a part of the success of Acorn Farm. The event will take place on Sunday afternoon, November 13th, from noon until 4 pm. We take the opportunity to cook for you so you can enjoy some delicious brunch food, sample some of the things we have in the store, and take a moment to enjoy a quiet afternoon. We'll have some DRAWINGS and GIVEAWAYS as well. The store will be decorated in its finest for the holiday season and all of our holiday merchandise will be on the shelves -- some will even be wrapped and ready to give. This makes gifting just that much easier for you this year! We do hope you'll join us. It's always a nice time!  WELLSPRING CHRISTMAS TREE SALE  Order by November 11 --> Delivery by December 1   You'll remember that last year, our theme for the Christmas season was GIVING BACK. One of the charities that we (you) helped out was Wellspring, a youth development organization located in northwest Detroit. Its mission is "to assist urban youth in developing themselves spiritually, socially, academically, and economically". Their programs include after-school math and reading, recreation, field trips, outdoor adventure, leadership, community service, college prep, and summer employment. It has been in operation for 30 years and currently supports 300 youth per year. We have a special connection to Wellspring because one of the founders is Kathy's brother. This is a tremendous organization, making a huge difference in the lives they touch.   One of their primary fundraisers is an ANNUAL CHRISTMAS TREE SALE.  Although the big sale is typically in northwest Detroit, they've offered to let us in on the fun and make a drop-off in Milford. They will be offering premium 7-8' trees, both Fraser Fir ($70) and Scotch Pine ($50) and they will be delivered to downtown Milford on December 1st. For an extra $15, they'll bring it right to your door (within 6 miles of downtown Milford). Such a deal! Every penny of profit goes to Wellspring. They win because it furthers their ability to help others; you win because you'll have a great tree, a beautiful heart, and a bunch of Detroit kids will win because they'll get to continue learning and growing and experiencing new things at Wellspring.  GIVE BACK FRIDAY  November 25, 2016   What a great day to shop!  Many of the merchants in Milford have teamed up to do Give Back Friday, a more thoughtful twist on Black Friday. And, you don't have to get up at 3 in the morning to participate. Participating shops are finding a way to give back on that day, whether it's giving a certain percentage of their sales to a charity or selling one particular thing all for charity. ACORN FARM will be participating, of course, so we hope you'll be in to shop Milford that day!  RED BAG SATURDAY UPDATE! Typically our RED BAG DAYS land on the last Saturday of any month with five Saturdays, however, we've found that all of you prefer to have a Red Bag Day on Thanksgiving weekend. So . . . October's Red Bag day will instead happen on SATURDAY, NOVEMBER 26th THIS JUST IN!                             Since deer-hunting season is just around the corner; we've got some things in the store to help you after your successful hunt. One is the VENISON BIBLE, including everything you need to know about cooking venison. The other is the KITCHENAID MEAT GRINDER  ATTACHMENT, perfect for preparing venison sausage. If you're a hunter, or are on the receiving end of some great venison, you might want to take a look. Another thing we'd like to bring to your attention is the great special from Swiss Diamond.  With every $150 Swiss Diamond Purchase, you'll receive a FREE 7" fry pan. The staff at Acorn Farm all agree that Swiss Diamond produces the BEST NONSTICK COOKWARE any of us have used. It's durable, reliable, and can be used on the stovetop or in the oven.    Happy Cooking! Kathy Magaluk and all of us at Acorn Farm

Time to Enjoy Tomatoes to the Max!

The dog days of summer bring along some big Milford traditions.  Most of you know that MILFORD MEMORIES begins this Friday. We're hoping you'll join us at ACORN FARM before the art fair begins for a long-standing tradition of our own. Our 8th ANNUAL POLISH POTTERY SALE begins tonight at 5:00! Be sure to see the details below. You may notice in our fall schedule, we've made a little change in one of our classes, Redneck Laundry. While most of our classes are nearly sold out already, our customers weren't clamoring to sign up for what we thought was a great class. We decided it might be a good idea to ask some of our regulars why they hadn't considered the class and every single one said "Duck. I'll never make duck."  We heard you, and we're replacing the duck with a great potato dish that actually inspired the whole menu. You'll find those details below, as well. We do hope you'll give it a second look as we thought it sounded like a fun (and certainly delicious) class.  STARTS TONIGHT! POLISH POTTERY SALE  - KICK-OFF PARTY Thursday, August 11th - 5-8 p.m. Sale continues through August 14th! It's our biggest event of the year!  Our 8th Annual Polish Pottery Sale will kick off with our Polish Party on Thursday, August 11th with Polish Food, Polish Dancers, drawings, and more!  Not to be missed, this is a great event, drawing Polish Pottery fans from all over! Every single piece of polish pottery in the store will be on sale for 20% off the normal price.  We'll have an absolutely grand selection of everything from tiny pitchers to lovely covered roasters. Pass the word along to your friends. If they like polish pottery, they're going to LOVE this! Return to Sunday Supper  - $40 - FULL!  Thursday, September 15th - 7 - 9pm with Steven Grostick  There's just something about the aroma of roasted beef winding its way through the house. It brings back happy memories of family and home. Gathering around the table with those you love, whether friends or family, is one of the simplest pleasures in life. With the schedules we all have imposed on ourselves these days, we wanted to show you how to make that special dinner in less than half the time in a pressure cooker. You'll still have all the deep caramelization and tender roast---you'll just have it a lot quicker. No pressure cooker? No worries! We'll tell you how to prepare it slow-mo, too! Roasted Eye of Beef -  Onions, shallots, and a vinegar glaze all contribute to the tantalizing bouquet wafting out of the kitchen. We'll prepare a creamy horseradish sauce to serve alongside. Yorkshire pudding - Don't throw out the drippings from that roast! Use them to make this classic, savory popover of sorts, prepared in a muffin pan. Puffy and crisp, a bread like no other. Herb & Garlic Roasted Baby Potatoes - Tiny treasures in a rainbow of colors, roasted to crispy perfection while keeping a soft, delicious center. The humble potato at its finest. Maple Balsamic Cabbage Medley - A trio of cabbages, quickly braised in the pressure cooker and finished with Michigan maple syrup and a rich, thick balsamic vinegar. Biscoff Banoffee Tart -  You know it's good when you start off with a crust made of Biscoff! Add bananas and toffee and this dessert becomes a perfect 10! This wonderful import comes from our friends across the pond. God save the queen. A Stroll Through the Orchard  -  $40  - with Steven Grostick  Wednesday, September 28th  -   7 - 9pm - FULL! Thursday, September 29th  - 7 - 9pm - A few spots left! Apple season never seems to last long enough, so we'd like to take advantage of that unrivaled, tart goodness that you get from a freshly picked apple. We'll celebrate the beloved apple in every single dish, highlighting its versatility and flavor! Spiked Apple Cider- this one speaks for itself! Stacked Apple Salad - reminiscent of the distinctive salad first served at the prestigious Waldorf Hotel, but even prettier!  Dressed with a creamy apple cider vinaigrette. Cider-Brined Chicken & Sage Pan Gravy - Chicken takes an overnight, flavor-infused, cider soak----then marries with a medley of beautiful flavors; peppers, onions, apples, and more.  It starts on the stove and finishes in the oven.  The sage-y pan gravy balances out the sweetness of the apples in this highbrow, yet homespun dish. Fried Apples and Onions - an easy-but-elegant favorite this time of year.  You simply must try this -- the tart yet sweet apples play like a symphony against the tangy caramelized onions. Apples Braised in Caramel - then finished with a brandied apple sabayon and sprinkled with candied pecans.  You can serve it in a martini glass for show!  Ladies' Night Out -- FREE!  Thursday, October 6th                 It only happens twice a year, but it's a lot of fun! Gather a group of ladies and come downtown to shop in Milford! We'll be ladling out some delicious samples that night in the store! Fabulous Fall Plates  -  $40  - FULL!  Thursday, October 13th  -  7-9pm with Paul Beauregard  We wanted to have a fun, fall menu and the dishes we had on our "maybe" list were all too delicious to cut. The result? Autumn, tapas style! Lots of little plates, each a perfect combination of fall flavors. This would be a great meal for game day, whether you're gathered at home or tailgaiting. Or dress it up with a tablecloth and nice dishes and throw an elegant tapas party.   Cranberry-glazed Cocktail Meatballs - lovely, perfectly-seasoned, little meatballs, tossed with a rich, cranberry BBQ sauce. You'll be begging for more. Award-Winning White Chili - We guarantee you've not tasted this chili before. It's won several awards and you're lucky enough to be invited to get the recipe! Hearty, yet gourmet, incorporating both pork loin and white beans. One taste and you'll be a believer. Polenta Portabellos - a tasty goat cheese polenta goes in the little portabellos, then we top it with veggies and voila!  The perfect bite! Butternut Caprese Salad - roasted & cubed butternut squash, tomatoes & mozzarella are only the beginning.  A gorgeous salad that will delight the eyes as well as the taste buds. Apple & Sausage Flatbread - light & hearty at the same time. Flavorful chicken & apple sausage sauteed to perfection,  sits gracefully atop a bed of whipped, herbed creamy cheese mixture on a flatbread crust. Fresh apples slices and herbs provide the finishing touch on this. You'll have trouble not eating it all before you serve it. Pumpkin Mousse - Smooth as silk, light as a feather, topped with a walnut toffee crunch. Life at the Lodge  -  $45 - FULL!  Wednesday, October 19th  -  7-9pm with Chef Steven Grostick  We'll have our chef 'pumping iron' with this class, featuring Lodge Cast Iron Cookware. This rustic menu has all the the comforting flavors of fall. Enjoy it around an open hearth either with your family or at a dinner party with friends, as it's the perfect menu for any occasion. Learn the ins and outs of cast iron cooking, including our most asked question -- "how do I take care of it?" (It's a piece of cake!) Class participants will leave with one of Lodge's little single serving fry pans, perfect for a single egg, a warm dip, a raclette, and more! Caramel Apple Pork Chops - warm, slightly spicy, and sweet!  Throw away your knife and enjoy these fork-tender pork chops that pair so well with . . . Butternut Squash Gnocchi - tender, pumpkin-colored little potato dumplings with with pine nuts and crispy fried fesh sage.  How very gourmet! Fennel & Apple Slaw - refreshing on your palate along with these hearty fall dishes. Blistered Brussels Sprouts & Braised Turnips - because there's more to life than potatoes.  Come fall in love with something new. Mini Praline Bread Pudding-served with a generous ladle of pear compote. Le Creuset Petit Dejeuner  -  FREE!  Thursday, October 20th  -  12noon - 2 pm with Trish Ranallo of Le Creuset  Sometimes, it can be difficult to get into Trish's classes, so we're offering this great, FREE, lunch & learn demo while we've got her in town. Petit Dejeuner means 'little breakfast' and we'll be showing some wonderful brunch ideas prepared in Le Creuset's fabulous French cookware. We're still putting together the details but we'd like it to be a fun afternoon with door prizes, recipe giveaways, and more -- maybe even a 'secret sale' that we normally don't offer on some Le Creuset pieces. Asian Braise  -  $40 - Spots Filling Fast!  Thursday, October 20th  -  7-9pm with Trish Ranallo of Le Creuset  Everything Asian in your favorite French Pot! We'll start with the basics of braising; times, temperatures, and when to use braising as opposed to other cooking methods. We always enjoy Trish coming for a visit. This is a wonderful menu, inspired by flavors from halfway around the world.  Hoisin/Sesame Chicken Wings - No need for a fryer, you can roast these in the oven! Asian Braised Pork Shoulder - garlic, ginger, and soy begin the parade of flavors and are soon joined by all their friends to create a lovely pot liquor in which to braise the pork. The tender pork will ultimately be served with a sticky, slightly sweet sauce, made from the braising liquid.  Braised Baby Bok Choy - a buttery braise, flavored with sesame.  Asian Slaw - a little fruity, very crunchy, colorful and fresh.  Vegetable Lo- Mein - chinese egg noodles, mushrooms, scallions, and traditional seasonings. From the continent that brought us noodles in the first place. We'll top the meal off with a beautiful Gingered Shortbread Cookie, with a lemony frosting, served with a little scoop of citrusy sorbet and crystalized ginger.  Be Sharp  -  A Hands-On Knife Class  -  $25 - Some spots still available! Saturday, October 22nd --  9-11 am with Ed Bartush of Wusthof If you spend much time in the kitchen, why not improve your skills? Learn the proper way to hold, use, store and care for your knives. In this hands-on class, you'll learn the do's and don'ts of life with a knife. Each participant will have their own workstation as you slice, chop, and peel your way through class under Ed's expert tutelage. Normally, this class is $40 and we send you home with a bench scraper. Instead, we thought we'd knock the price down this time in order to leave a little money in your pocket so you can consider treating yourself to some Wusthof knives. They've got a wealth of great specials for you to take advantage of. Stay Sharp - A Knife Sharpening Event  -  FREE! Saturday, October 22nd Once or twice a year, Ed Bartush graciously joins us to sharpen your knives for free!  Bring your knives -- any brand, no serrated, please.  In keeping with our knife-day tradition, we'll also have a donation jar for Community Sharing.  Our customers are a generous lot and each year, we've been able to help Community Sharing because of customers like you!   The Redneck Laundry, Fine Dining for the Rest of Us!  Some spots available!  Thursday, October 27th  -  7 - 9pm with Chef Steven Grostick - $45  If you think the last line to the national anthem is, "Gentlemen, start your engines!", you might just be a redneck. If you think loading the dishwasher means getting your wife drunk, you might just be a redneck. If you think the French Laundry is where your do your sheets when your washer is broken, you might just be a redneck. All semi-offensive joking aside, (all in good fun, you know) -- most of you have probably heard of the legendary French Laundry, an exquisite French restaurant in California's wine country. Since most of us won't make that trip any time soon, we thought we'd do a take on some fine-dining classics, served in a more, um, everyman style. Fabulous plates that, while lacking in class, are abundant with flavor. We'll be fixin' to show you how to prepare:   Beef Wellington - no fillet here--we'll use a little sirloin, a little sauteed mushroom and a little twist on the pate' - then wrap it all up in a little pastry purse.  Deeeelish!  Lobster Newburgh - Luscious bits of lobster in a creamy sauce on a slightly spicy Old Bay seasoned soda cracker. You'll definitely make these again! Potatoes Dauphinois - Homemade root vegetable chips with a lovely shmear of cheesy, dauphinois dip. Your taste buds will thank us.  Caviar, Darling - Cowboy caviar, that is. A bit of fresh corn polenta ( a serious step  up from the standard variety) topped with a cowboy caviar relish with Steven's exquisite touch. Good  with a capital G. Tarte ta'tin'  - a classic French apple upside down dessert, but . . . since the average household lacks the proper vessel for this treasure, we'll be doing it hillbilly style, cooked individually in a tin can. Rustic & Refined  -  $40  - FULL!  Thursday, November 3rd   -  7 - 9pm with Chef Steven Grostick   Inspired by the land of the world's finest cheeses and most delicious chocolates, this class will introduce you to some Swedish classics as well as dishes that complement their cuisine.   Apres Ski Steak with Mushroom and Onions - a homey, comfort food dish with loads of flavor, served fork-tender with a deep, dark, delicious gravy. Perfect after a chilly night on the ski hill. Roesti Potatoes - grated potatoes, perfectly seasoned and made into a very large potato pancake. Once it's developed a thick, crispy crust, we'll turn it out and cut it in wedges to serve. The aroma of Roesti cooking in any European kitchen usually evokes warm, happy memories. Reisling & Gruyere Soup - So delicious, it's almost like sipping fondue from the pot. Especially when it's topped with crispy croutons! Composed Swiss Chocolate fondue - roasted banana, toasted pound cake, and a poured chocolate fondue sauce. No wonder Switzerland is neutral. Desserts like this keep a smile on everyone's face. Thanksgiving Francais  -  $40 - FULL!  Wednesday, November 9th  -  7-9pm with Chef Brigitte Romero   When a French chef finds herself serving dinner on our American holiday, this is the delicious result. The dishes are based on our traditional favorites but with a uniquely French point of view! Do enjoy! Classes with Chef Brigitte are always wonderfully tasty and we learn so much! French Onion Soup with a Gruyere Gratin - a little appetizer to warm you as you settle into class.  Fresh Cranberry Sauce with Poached Pear Roasted Sweet Potatoes with Hazelnuts & Arugula   Turkey - simply roasted with fresh herbs and butter.  Chef Brigitte will show us how to carve a whole turkey for a very elegant presentation.  Pumpkin Creme Brulee with a seasonal crisp cookie--Chef's choice!  Acorn Farm Holiday Open House  -  FREE!           Sunday, November 13th  -  12noon-4pm  We'll supply you with more details as time goes on, but we'd love you to pencil it in on your calendar. We'd like you to be our guest that day. Come in for some food & fun, a first look at our holiday merchandise & decor, drawings, giveaways, and more!  Last Red Bag Day of 2016                     Saturday, November 26th                             Our last Red Bag Day of the year is due to fall in October, but the general consensus between staff and customers is that everyone prefers to have a Red Bag Day during the holiday shopping season. November 26th is also Small Business Saturday so it will be a great day to be in downtown Milford!  Happy Cooking! Kathy Magaluk and all of us at Acorn Farm

Eating with a Plant Slant

IN THIS ISSUE, we're getting reacquainted with our everyday kitchen and making a renewed commitment for making the healthy choice, the easy choice. Along the way, we'll help you learn cooking skills to build your kitchen confidence. We'll practice with some delicious, veggie-grain bowls -- you'll love their top-notch nutrition and fabulous flavors! We hope you all enjoyed a wonderful holiday season! Now that 2016 has begun, we're getting the store inventoried, scrubbed and polished and ready for your shopping pleasure. We will reopen this coming Monday, January 11th. In the meantime, we will be answering our phones in order to take your class reservationsl As you can see, we have a plethora of palate-pleasing offerings. Book your spot now. Our cooking classes are demonstration-style, limited to 16 people to give everyone a good view! You are provided a packet of recipes with plenty of space for notes, as well as a coupon to use on the evening of class. Payment is due when you register and is non-refundable, however, you can pass your spot along to someone else if you are unable to attend.   So, armed with your calendar and your phone, take a look at the classes we've offered and expand your culinary repertoire in 2016! Wednesday, January 27 - 7:00 - 8:30pm, $40, 1 spot left, OR Thursday, January 28 - 7:00 - 8:30pm, $40, 1 spot left CHINESE TAKE-OUT  with Chef Steven  We all love Chinese take-out but wouldn't it be convenient to put together those flavors at home? Now that Asian ingredients are readily available at the grocery store, learn to make those great dishes yourself with a little help from Chef Steven! Wonton Soup - a filled wonton in a sea of flavorful broth Chinese BBQ Baby Ribs with Sticky Sweet Sauce Sesame Chicken with Broccoli - learn the basics, then use any protein you'd like, even tofu! Sweet Chili Shrimp Roast Pork Lo Mein with Fresh Vegetables - tender Asian noodles with the added texture and flavor of a variety of vegetables Mango Pudding with Melange of Fresh Fruit -  If you haven't fallen in love with the mango yet, you're about to! Monday, February 1 - 12:30 - 2:30pm, $25, OR Monday, February 1 - 6:30 - 8:30pm, $25 (Filling up quickly, but room still available) THE POWER OF VITAMIX What's so special about a VitaMix? Truth is, we didn't know either until we took the class! We had no idea just how versatile this amazing kitchen tool is for all sorts of kitchen tasks. It does smoothies, of course, but come and find out exactly what this thing can do! From healthy eating, to speeding up your food prep, you'll be amazed at it's capabilities.   This class is a true cooking class, not just your big box store demo. Each person leaves with a beautifully printed recipe booklet! The class is free for anyone who purchased a Vitamix from us this year. For everyone else, it's $25. However, book a spot for a friend and it's "buy a spot, get a spot free!" This is a great class at $25, but an even better one at half price! Here's a small sampling of what we'll be learning to make: Tortilla Soup - hot and delicious, made right in your Vitamix,  really! Chopped Salad - you didn't know it could chop, did you? Vinaigrettes, Nut Butters, Green Smoothies, Pesto, Hummus, and more! Get the most out of your machine, and the produce department! We only do this once a year so book your spot now! Wednesday, February 3 - 6:00 - 8:00pm, $30 - CLASS FULL! COOKIE LOVE So many of you have been looking forward to learning how to decorate cookies! Sharon Mancini will teach you a thing or two and get you ready to make some great Valentine's Day cookies. She's a great teacher and she'll bring everything you'll need for class. You just need to book a spot and show up, prepared to have a little fun and learn something new. We'll be doing: Two different Large Hearts A cute little Scottie Dog (" I wuff you") A "LOVE" Postage Stamp This class is our only hands-on learning experience. Why not book two spots and bring your daughter, your mom, your spouse -- anybody that you'd enjoy spending some time with! This class is limited to 10 people so sign up quickly! Thursday, February 4 - 7:00 - 8:30pm, $35, 2 spots left THE BRITISH INVASION British cuisine sometimes has a less than exciting reputation so we thought we'd explore some great dishes from across the pond. If you'd like to explore British fare but you think that steak and kidney pie is just going too far, we think we've found some middle ground! Big British Meatballs - they're big, they're British, and they're good! Meatballs of steak & pork with a wee bit 'o cheese and seasoned to perfection. Brilliant! Browned Butter Mashed Potatoes - Smashingly good! Garlic & Shallot Haricot Vert - Slender, tender green beans cooked with garlic, shallots & butter.   Sticky Toffee Pudding - Everybody must have this deliciously decadent British favorite that is oh-so-much-more than the sum of its parts. Date cake, covered in toffee sauce and served with either vanilla custard or ice cream. It will have you cheering, "God Save the Queen!" Thursday, February 11 - 7:00 - 8:30pm, $40, 3 spots left HUMMUS FOR SOME OF US with Chef Steven Living in the Detroit area, we have a nice selection of Middle Eastern restaurants, but sometimes you just don't feel like going out. Middle Eastern cuisine is such a broad  category but we tried to select some favorites that are common to most countries in that neck of the woods. Chef Steven will be teaching us to make these classics. Tabbouleh - Fresh and fantastic! Lots of parsley, onions, and bulgur, seasoned just right. The perfect side salad whether you're having falafel or kabobs. Falafel on Pita with Tzatziki Sauce, Tomato and Onion - Outstanding deep-fried balls or patties made from ground chickpeas served on a traditional pita with cucumber sauce and fresh vegetables. Hummus - Steven will show us how to get the texture just right. Garlicky, lemony, tasty perfection. Baba Gannoush (roasted eggplant dip) - The most uncomplicated dish ever created and divine in its simplicity. We'll turn you into devotee. Lamb Kabobs - You can make them from beef or lamb -- they're delicious either way! Perfectly seasoned. Great for family fare or a dinner party. Galaktoboureko - Can you say Galaktoboureko? No? Neither could we. It doesn't matter, though, because our mouths will be full of this delicious desert that is actually Greek in origin but typical of the dessert flavors you would find in Middle Eastern countries. A delicious custard, wrapped in phyllo, served with a sweet, clear syrup over all. An absolute delight! Wednesday, February 17 - 7:00 - 8:30pm, $40, OR Thursday, February 18 - 7:00 - 8:30pm, $40 (We've got room for you but it won't last long!) THAT'S AMORE with Chef Steven You've no doubt read about our trip to the Amalfi Coast in April. This is our cooking school's nod to Italy for those of us unable to join the tour! Come and learn to make some dishes that you haven't prepared before. There's more to Italian cuisine than just spaghetti and pizza! Crostini with Artichoke Paste - Mozzarella & roasted tomatoes - now THAT'S amore! Broccoli & Salsicci - Broccoli rabe with sausage and fennel Risotto Pescatore - A lovely seafood risotto. Panzanella Salad - Of course, we'll put bread in the salad!  Mangia! Limoncello Mousse - Made with ladyfingers and sprinkle of fresh berries. What's not to love? Thursday, February 25 - 7:00 - 8:30pm, $35, one spot left SOUP - THE LOVING SPOONFUL Winter is indeed soup season and seeing that we have a few cold weeks left, we can tame the chill a bit with these great recipes. We'd like to stay in keeping with our Flavors of the World theme so we're choosing some that aren't our typical American mainstays. We're sure you'll love: Five Onion Soup - Loaded with white, red & green onions, shallots and chives topped with a crispy piece of french bread and pungent cheese. Broil it up, we're ready to eat! Creamy Tuscan Bean Soup - Homemade Parmigiano-Reggiano croutons over a silky smooth pureed bean soup. Fresh herbs and creme fraiche make it oh-so-special. Albondigas Soup - All the flavors of Mexico in a delicious tomato-based meatball soup. Hearty and spicy, but no heat to be afraid of. Focaccia - A good soup deserves good bread! Focaccia is so versatile, you can adjust the topping to the cuisine you're preparing.   Winter Night Berry Crisp - As good as it sounds, served warm with vanilla ice cream. Wednesday, March 2 - 7:00 - 8:30pm, $40, space still available Thursday, March 3 - 7:00 - 8:30pm, $40, only 2 spots left WHEN IRISH EYES ARE SMILIN' with Chef Steven Ay, when Irish eyes 'r smilin', tis because th'r ettin some great food, they er!  Come find out what all the fuss is about! This will be a great meal loaded with Irish favorites but delightful for the American palate. Delicious, stick-to-your-ribs comfort food, perfect for a cold winter night. Balsamic, Beer-braised Short Ribs - Slowly braised or quickly prepared in a pressure cooker--Steven will show you both ways. Same great flavor for falling-apart-tender beef. Parsnip Puree - So you'll have something delicious even during a potato crisis Puff Pastry Rooster Potato Pie - The Irish answer to Shepherd's Pie, no roosters involved. Come learn about this unique little potato you've never heard of. Sweet and Sour Carrots - Carrots kicked up a notch Irish Apple Crumble Cake -  A delicious Irish desert without booze. Faith 'n begorah! A traditional Irish favorite with crumbles and cinnamon.  Sure to be a hit. Thursday, March 10 - 7:00 - 8:30pm, $40 - CLASS FULL! MOTOWN MAGICAL MYSTERY MENU I don't know if you all have been paying attention, but Detroit is an up and comer on the restaurant scene these days! We're glad to hear it and we're going to celebrate its success with this class. We'll be enjoying a class with Reed Shipman. You've likely met him before as he was Chef Steven's right hand man for many years. These days he is in the kitchen at one of Detroit's hottest restaurants, Gold Cash Gold. We're going to let him prepare some great food on the order of something you'd find dining in the Motor City. Due to circumstances beyond our or his control, we don't have a menu yet, but we're glad to sign you up anyway! We're sure you'll be pleasantly surprised! We have great faith in Reed and know that he makes great food! We'll have a menu in place shortly. Wednesday, March 16 - 7:00 - 8:30pm, $40, space still available! IT'S ALL GREEK TO ME! The Mediterranean region plays host to some of the fabulous flavors of the world. Lots of fresh, sun-ripened tomatoes, olive oil, balsamic, fish fresh from the sea, and a bounty of vegetables. We thought you'd enjoy these traditional dishes. Big Bean Bake - Just like Uncle Nikolos used to make! Elevate the lowly bean by simmering in a rich, herbed tomato sauce, brightened with citrus! Briam - The recipe that will be in every Greek grandmother's cookbook!  A delicious Greek roasted vegetable dish, hinting at ratatouille, but flexible with whatever is in season.  Throw in a few potatoes and some goat cheese for good measure and you'll be hooked. Sea Bass - Fresh fish  and Greece go together like America and apple pie. If you want to know how to prepare it to perfection, look to the folks who eat it nearly every day! Great for your health, but even better for your taste buds! Rizogalo - An exquisite grown-up rice pudding with wine-poached fruit. You'll be a fan, for sure. Mini Thyme Breads - Baked in a flower pot or a little popover pan. Lots of thyme, lots of butter, lots of yum! Thursday, March 31 - 7:00 - 8:30pm, $40, only 2 spots left! THE EXTRAVAGANT VEGETARIAN with Chef Steven This class is first and foremost delicious, and it just happens to be vegetarian. We hesitated to play up the vegetarian aspect because this class would be equally fantastic for omnivores! These recipes are so rich and toothsome that you'll never hear yourself ask , "Where's the beef?" If we hadn't told you, you'd never know! Mushroom Bourgignon - Deep, dark flavors with fabulous steak-like mushrooms Polenta Steaks with Pesto & Burrata - Oh yes!  gooey burrata, luscious pesto, creamy polenta.   Roasted Cauliflower and Quinoa Salad - We took a vote and we all agree; we love cauliflower! Roast it for added flavor and throw in some quinoa for texture. Chocolate Hazelnut Crepe Cake - Hmm . . . chocolate, hazelnuts, lots of cream . . .layered between delicious desert crepes. Count us in! A beauty to behold! Happy Cooking! Kathy Magaluk and all of us at Acorn Farm

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