The Silo Cooking School at Hunt Hill Farm

The Silo Cooking School at Hunt Hill Farm image

The Silo at Hunt Hill Farm was the first recreational cooking school in Connecticut.  Nestled in a picturesque barn in the Litchfield Hills, it is a gourmet getaway!  No matter your cooking ability, come learn in our homey, relaxed kitchen, and enjoy the intimacy of the school and the beautiful farm.

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You may also call to check availability and enroll at (860) 355-0300.

In order to ensure enrollment, payment must be made at time of registration.  Refund or transfer available up to 7 days before each class.  No refund or transfer thereafter.  This cancellation policy also applies to those using gift certificates to purchase classes. No exceptions.

If using a gift certificate, please call us at (860) 355-0300.

2016 COOKING SCHOOL SCHEDULE

2016 COOKING SCHOOL SCHEDULE

Join us for a fresh new take on cooking, in a variety of different topics. In 2016, The Silo will present a culinary series to educate, inspire and delight you! Here are just a few of the areas we’ll cover: Trending Now . . . Offering insight into the latest food trends. Text Me the Ingredients! Quick meals for families on the go. Sommelier on a Shoestring Wine and meal pairings within a budget Around Town: CT Restaurant Series Join area chefs in preparing their favorite dishes! From Seed to Supper Farm to Table meals for the whole family. Kids Can Cook . . . Our signature Junior Chef Series that trains youth in the culinary arts. And many more!
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KitchEncounters Camp for Kids!
Learn about the foods and art of cultures around the world, especially those with which we are, or have been in conflict.

16-0603b Spanish Wine Dinner-Tapas

16-0603b Spanish Wine Dinner-Tapas: Friday, June 3rd, 6:30-9:30pm

Chef Anne McClelland, Owner of The First Bite Catering in Litchfield County, CT, has created another fabulous dining experience for The Silo! Chef Anne draws on her culinary and wine education as well as years of experience to pair delicious Spanish wines with delicious and interesting dishes. This tapas style format will give your taste buds a diverse tour of Spanish cuisine and selected Spanish wine varietals.
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Menu

First Course

  • Shrimp Escabeche & Avocado Puree– Shrimp cooked and marinated in infused oil, vinegar and red onion. Accompanied by creamy avocado puree
  • Second Course
  • Chorizo Fideo Cakes with Lemon-Garlic Aioli – Fideo (toasted vermicelli pasta) combined with spicy chorizo, pan-fried until crispy and topped with lemon-garlic aioli
  • Third Course
  • Chicken with Catalan Picada – This Catalan dish, reminiscent of Mexican mole, gets its complexity from spices and bittersweet chocolate. The sauce is thickened with a Picada - a blend of toasted bread, toasted almonds, herbs and garlic
  • Fourth Course
  • Bacon Wrapped Dates with Cabrales Blue Cheese - Sweet dates delicately stuffed with Cabrales cheese and wrapped in bacon
  • Fifth Course
  • Smoked Paprika Rubbed Steak with Valdeon Butter– Flank steak seasoned with a smoky garlic marinade, grilled and topped with a Valdeon cheese and shallot compound butter.  Served with Pisto (Spanish Ratatouille) drizzled with a sherry reduction
  • Sixth Course
  • Tarte de Santiago and Lemony Whipped Cream – A traditional Spanish almond cake topped with a refreshing lemon whipped cream


$125 per person

Demonstration

You can Register Online or by calling us - 860-355-0300

16-0604b Spanish Wine Dinner-Tapas

16-0604b Spanish Wine Dinner-Tapas: Saturday, June 4th, 6:00-9:00pm-2ND CLASS ADDED

Chef Anne McClelland, Owner of The First Bite Catering
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Menu: Same as June 3rd.

$125 per person

Demonstration

You can Register Online or by calling us - 860-355-0300

16-0605a Secrets of Thai Cooking

16-0605a Secrets of Thai Cooking: Sunday, June 5th, 11-2pm

Suchada Palmer grew up in Thailand where she spent most of her time in her Aunt and Uncle’s restaurant learning and preparing authentic Thai food. Now you’ll have a hands-on opportunity to create Thai food from Curry Pastes to Pad Thai using flavorful herbs and spices-the highlight of Thai cooking. Suchada’s class SOLD OUT again last time so register today!
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Menu:

Papaya Salad - Sum Tum
Crispy Spring Roll Dip with Sweet Sauce - Paw Pia Tod
Chicken Cashew Nut - Gai Pad Med Mamuang Himapan
Shrimp Pad Thai
Chicken Green curry - Keang Kiew Wan
Coconut Ice Cream with Sweet Banana Wrap

Thai Ice Tea

 

 


Full Participation
$85 per person

You can Register Online or by calling us - 860-355-0300

16-0611a Rockin Moroccan

16-0611a Rockin Moroccan: Saturday, June 11th, 11-2pm

Amanda Cushman- Culinary Instructor “To continue my love affair with ethnic food I have been cooking Moroccan for many years. The flavors of Northern Africa are aromatic and unique, saffron, preserved lemons, cinnamon, cumin and mint. The dishes we will make are perfect for entertaining as they present beautifully and can be made ahead.”
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Menu:

  • Chicken Tagine with Preserved Lemons and Apricots
  • Spiced Chick Pea and Fresh Herb Salad Chermoula Eggplant with Bulgur and Mint Couscous with Tomato and Onions Walnut and Almond Phyllo Cigars with Whipped Citrus Cream

Full Participation
$95 per person

You can Register Online or by calling us - 860-355-0300

16-0612a Taste of Vietnam

16-0612a Taste of Vietnam: Sunday, June 12th, 11-2pm

Amanda Cushman- Culinary Instructor
“I have been a huge fan of Asian cuisine since I was a child as my mother was a wonderful gourmet cook and often made Asian food from scratch. I developed these delicious recipes from my love for Vietnamese food. Not being able to find fabulous Vietnamese food in restaurants I enjoy these recipes at home, my motto is "homemade is better than a restaurant"
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Menu:

  • Summer Rolls with Shrimp and Avocado
  • Five Spice Chicken with Garlic Sauce Green Papaya Salad with Bird Chilies Grilled Lemongrass Beef Banana Coconut Crème Brûlée

Full Participation
$95 per person

 

 

 

 

 

You can Register Online or by calling us - 860-355-0300

16-0618a Eastern Mediterranean Surf & Turf

16-0618a Eastern Mediterranean Surf & Turf: Saturday, June 18th, 11-3pm

This full participation class will make you think you are vacationing on the Mediterranean coast. What wonderful flavors to celebrate the Summer Soltice –Silo style.
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with Chef Daniel Rosati

Menu:

  • Trio of Greek Dips with Warm Pita Triangles:
  • Hummus - Chickpea & Tahini Dip, Hitipiti - Roasted Red Pepper & Feta Dip & Melitzanosalata- Eggplant Dip
  • Chicken Souvlaki Skewers, Lebanese Beef Kafta Kebabs & Marinated Grilled Shrimp Skewers with Tzatziki Sauce
  • Horiatiki Greek Pasta Salad with Lemon Herb Dressing
  • Turkish Warm Roasted Vegetable Salad
  • Karithopeta - Greek Walnut Cake with Seasonal Berries with Honey Scented Greek Yogurt Sauce

Full Participation
$115 per person

You can Register Online or by calling us - 860-355-0300

16-0618b Grilling Alfresco

16-0618b Grilling Alfresco: Saturday, June 18th, 6-9:30pm

Join with a group of friends, a sweetheart or out of town guests and experience a unique night out. You are the chef as you prepare a perfect summer meal in the relaxed atmosphere of The Silo Cooking School and eat under the starts in our Barnyard.

with Chef Daniel Rosati

Menu:

  • Sicilian Eggplant Caponata Stuffed Tomatoes
  • Zucchini Carpaccio & Crab Salad
  • Honey & Balsamic Glazed Grilled Stuffed Pork Chops
  • Apulian Shoestring Potato Salad
  • Orange Panna Cotta with Sweet Marsala Marinated Berries

Full Participation
$115 per person

You can Register Online or by calling us - 860-355-0300

16-0619a Father’s Day is STEAK DAY!

16-0619a Father's Day is STEAK DAY! Sunday, June 19th, 10:30-2:30pm

It wouldn’t be Father’s Day without steak on the grill! The Silo is delighted to partner with Happy Acres Farm in Sherman, Connecticut to offer Black Angus Rib Eye steaks for this class. You can’t offer Dad better present than locally produced beef that he will cook himself under the watchful eye of Chef Daniel Rosati. John Motsinger, Happy Acres Farm Director will be here to share the many facets of the farm and tell how a group of young folks are striving to achieve a truly community farm.
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Menu:

  • Grilled Clams “Casino Style”
  • Shredded Caesar Salad Boats
  • Classic Grilled Rib Eye Steak
  • Olive Oil Braised Summer Vegetables with Zesty Herb Green Sauce
  • Summer Berry Almond Crisp


Full Participation
$115 per person

You can Register Online or by calling us - 860-355-0300

16-0614-16 KitchEncounters Cooking Camp

16-0614-16 KitchEncounters Cooking Camp: June 14th - June 16th, 9-1pm

Introduce your child's taste buds to foods from around the world. Prepare and enjoy cuisine from diverse cultures including Asia, India, Russia, Mexico, Brazil, United States, Africa, Iran, China...and more!
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with Nancy Stuart - Director Youth and Family Programs

$185 per student, per 3 day session.

Ages 5-10

CAMP IS SOLD OUT!!!

16-0628-30 KitchEncounters Cooking Camp

16-0628-30 KitchEncounters Cooking Camp: June 28th - June 30th, 9-1pm

Introduce your child's taste buds to foods from around the world. Prepare and enjoy cuisine from diverse cultures including Asia, India, Russia, Mexico, Brazil, United States, Africa, Iran, China...and more!
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with Nancy Stuart - Director Youth and Family Programs

$185 per student, per 3 day session.

Ages 10-15

You can Register Online or by calling us - 860-355-0300

16-0705-7 KitchEncounters Cooking Camp

16-0705-7 KitchEncounters Cooking Camp: July 5th - 7th, 9-1pm

Introduce your child's taste buds to foods from around the world. Prepare and enjoy cuisine from diverse cultures including Asia, India, Russia, Mexico, Brazil, United States, Africa, Iran, China...and more!
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with Sandy Daniels - Director Silo Cooking School

$185 per student, per 3 day session.

Ages 8-12

You can Register Online or by calling us - 860-355-0300

16-0716a Hot, Spicy Food & Cold, Frosty Beer

16-0716a Hot, Spicy Food & Cold, Frosty Beer: Saturday, July 16th, 11-2pm

Hot chili peppers, cold local beer – what could be better on a summer day? Join Chef Melanie Underwood and learn everything from A-Z about your favorite chili peppers. You’ll put your knowledge to the test as you prepare a summer meal using Pastured Broiler Chicken from Camps Road Farm along with local produce. Farmer John will join the class and share first hand why their chickens have revolutionized the way we think of chickens Your meal will be accompanied by a sampling of beer from Kent Falls Brewery.
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Menu:

  • Spicy Cucumber Mint Gazpacho
  • Savory Chipotle Cheesecake Bites
  • Grilled Chicken with Poblanos and Saffron
  • Warm Freekeh and Cauliflower Salad with Harissa
  • Jicama Slaw with Red Cabbage, Carrots, Red Onion, Serrano Peppers and Citrus Vinaigrette
  • Strawberry Basil Cheesecake

Full Participation
$95 per person

You can Register Online or by calling us - 860-355-0300

16-0719-21 KitchEncounters Cooking Camp

16-0719-21 KitchEncounters Cooking Camp: July 19th - July 21st, 9-1pm

Introduce your child's taste buds to foods from around the world. Prepare and enjoy cuisine from diverse cultures including Asia, India, Russia, Mexico, Brazil, United States, Africa, Iran, China...and more!
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with Sandy Daniels - Director Silo Cooking School

$185 per student, per 3 day session.

Ages 10-15

You can Register Online or by calling us - 860-355-0300

16-0803 A Summer Harvest Camp

16-0803 A Summer Harvest Camp: Wednesday, August 3rd, 9-1pm

Create wonderful tasty recipes from your fresh garden produce. Children will learn how to prepare healthy foods they'll love to eat and recreate at home!
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with Nancy Stuart - Director Youth and Family Programs

$55 per student

Ages 5-12

You can Register Online or call us 860-355-0300

16-0810 A Summer Harvest Camp

16-0810 A Summer Harvest Camp: Wednesday, August 10th, 9-1pm

Create wonderful tasty recipes from your fresh garden produce. Children will learn how to prepare healthy foods they'll love to eat and recreate at home!
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with Nancy Stuart - Director Youth and Family Programs

$55 per student

Ages 5-12

You can Register Online or call us 860-355-0300

16-0817 A Summer Harvest Camp

16-0817 A Summer Harvest Camp: Wednesday, August 17th, 9-1pm

Create wonderful tasty recipes from your fresh garden produce. Children will learn how to prepare healthy foods they'll love to eat and recreate at home!
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with Nancy Stuart - Director Youth and Family Programs

$55 per student

Ages 5-12

You can Register Online or call us 860-355-0300

16-0917a. Pie Boot Camp–Conquer Pie Anxiety

16-0917a. Pie Boot Camp–Conquer Pie Anxiety: Saturday, September 17th, 11-2pm

Baking season is here and James Beard nominated & IACP winning baker & author Abby Dodge is back to help you overcome your pie-baking fears! Trained in Paris under superstar chefs, Abby Dodge has become a standout star on her own. She is the author of 10 cookbooks including her latest and award winning, The Everyday Baker, which includes recipes and techniques for foolproof baking. You’ll learn all of Abby’s baking secrets for making pies, galettes and more.
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Menu:

Sausage – Butternut Squash Quiche
Ginger Apple-Pear Pie with ‘pre-fab’ Lattice Top
Salted Caramel Apple Galette
Maple Pear Braided Slab Pie


Full Participation/Lunch Included
$90

Nutmeg Olive Oil

Nutmeg Olive Oil - Oil of the Month at the Silo Cooking School! Cobrancosa EVOO
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IOO591
Cobrancosa EVOO
Robust Intensity
*Crush Date: October 2015

Historically one of our most popular Northern Hemisphere EVOOS, the Portuguese Cobrançosa is viscous and complex. Layered with creamy flavors, green herb & green fruity undertones of green apple and almond. This unique Portuguese variety has developed a loyal following. Very Low FFA and high smoke point!
*Polyphenols:  330 ppm       *FFA: 0.10
*Oleic Acid: 74.7             *Peroxide: 4.7
*DAGs: 94.6                   *PPP: <1.0
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0 Bitterness: 4.0 Pungency: 4.0
As measured at the time of crush. Country of origin:  (PORTUGAL)

 

Custom Classes Are Available

Custom Classes Are Available: Please click below for prices or give us a call. 860-355-0300

Latest from HHF

PRESSED SALAD – CUCUMBER SALAD WITH WAKAME

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    PRESSED SALAD – CUCUMBER SALAD WITH WAKAME
    Recipe from Anne Gallagher


  • One large cucumber sliced into thin rounds (1/8 inch)
  • One medium red onion sliced into thin rounds (1/8 inch)
  • Two tablespoons fresh dill
  • Umeboshi vinegar
  • Sea salt or kosher salt
  • Organic canola oil
  • Wakame

  • Peel cucumbers if outer skin is very tough or not garden grown, cut into thin rounds.

  • Slice onions into thin rounds or thin half moons.

  • Layer onions and cucumbers.

  • Sprinkle with dash of sea salt, vinegar and dill.

  • Continue alternating the vegetables and seasonings.

  • Press lightly, meaning place a heavy object supported by a plate on top of the vegetables.

  • Before serving add chopped wakame and toss in olive oil to coat.

  • Garnish with fresh parlsey and daikon or radish.


Asparugus Soup

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From Ruth and Skitch’s, Seasons in the Country Book

This soup takes very little time to make, is wonderfully satisfying, and was Ruth’s mother’s favorite.

3 12-ounce jars of white asparagus

2 tablespoons (1 1/4 stick) unsalted butter

3 tablespoons all-purpose flour
4 cups chicken broth

salt

6 sprigs of fresh dill

Paprika crispbread (see in recipe below)

Drain the liquid from the asparagus, reserving 2 cups.

Cut the top off the asparagus.

Reserve stalks for another meal and set liquid and tops aside. (Or, if you want a heartier, more filling soup, cut the spears in thirds and use the entire asparagus.)

Melt the butter in the top of a double boiler over hot water. Add the flour and whisk until mixture thickens, about 1 minute. Gradually whisk in the broth and reserved asparagus liquid and salt to taste.

Continue to cook, whisking often, until mixture is thick, about 5 minutes. Add the asparagus and remove pot from heat. Let stand until asparagus is warmed through, about 2 minutes.

Serve garnished with sprigs of dill.

Pass paprika crispbread on the side.

Serves 6

Paprika Crispbread

1 baguette French Bread

2-3 tablespoons unsalted butter, softened

Hot Hungarian paprika

Slice the baguette into thin rounds. Butter each round and sprinkle lightly with paprika. Place rounds in toaster oven until very crisp.

Serve with asparagus soup.

Serves 6

 

Roasted Buttermilk-Rosemary Leg of Lamb

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Serves 8
1 7 1/2 pound leg of lamb, trimmed, with bone in

1 lemon, cut in half
6 cloves garlic, peeled and bruised
1 teaspoon salt
1 teaspoon freshly ground black pepper
8 large sprigs fresh rosemary, or 1 tablespoon dried
1 quart buttermilk
2 tablespoons (1 1/4 stick) unsalted butter
10 shallots, peeled and finely chopped
1 teaspoon chopped fresh marjoram, or 1/2 teaspoon dried
12 medium mushrooms, halved
Fresh mint sauce (see recipe, below)

Rub the lamb with lemon halves, squeezing the juice as you rub. Then rub with 1 or 2 garlic cloves and sprinkle with salt and pepper.

Place lamb in a large ceramic crock or a large, heavy plastic bag.

Add remaining garlic, rosemary, and buttermilk to crock or bag and cover or seal tightly.

Marinate 8 hours (turning often if in a crock; if in a plastic bag, squeeze the liquid around the lamb often).

Preheat the oven to 325* F.

If you are using a convention oven, which we prefer for this recipe, preheat it to 300* F.

Remove the lamb from the marinade and place it on a rack in a roasting pan. Pour marinade plus 1 cup of water into the pan.

Roast until the internal temperature registers 155* F. on a meat thermometer, about 2 1/2 hours (2 hours in a convection oven).

Let rest 15 minutes before carving.

Meanwhile, melt the butter in a medium saucepan.

Add the shallots and cook until soft, about 2 minutes.

Add the marjoram and the mushrooms and cook 3 minutes more.

Carve and serve the lamb with the mushrooms and fresh mint sauce on the side.

Fresh Mint Sauce


4 tablespoons chopped fresh mint leaves
1/4 cup hot water
1/4 cup sugar
3/4 malt vinegar

Combine the mint, water, and sugar in a small bowl.

Stir until sugar is dissolved. Cool, then stir in the vinegar. Serve at room temperature. Makes about 1 cup