The Silo Cooking School at Hunt Hill Farm


Our impressive roster of instructors at the Silo Cooking School has included

  • Master Chef Jaques Pepin
  • Bravo TV’s Top Chef Master Suvir Saran
  • PBS’s Sara Moulton
  • Rick Rodgers
  • Daniel Rosati, and
  • Silo Cooking School Assistant Director Nancy Stuart.

  • They follow in the foosteps of Rachel Ray, Giuliano Bugialli, Martha Stewart, and the many others who have taught here.

    The first recreational cooking school in Connecticut, The Silo, nestled in a picturesque barn in the Litchfield Hills, was a gourmet getaway. It didn’t take long for this hidden gem to develop a devoted clientele of both amateur and budding professional chefs.

    No matter your cooking ability, come learn in our homey, relaxed kitchen, and enjoy the intimacy of the school and the beautiful farm.

    Custom Classes are available for any occasion! Click here to learn more.

    Check out our current class schedule by scrolling below. 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 14 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.

We’re CT’s Best!

Named Best Cooking School by Connecticut Magazine. Here's what they say:

“Cooking classes seem to be a dime a dozen these days, but really good, inspiring classes are something else again.

You’ll find the best cooking instruction far and away at The Silo Cooking School, just one reason to visit the Henderson Cultural Center at Hunt Hill Farm.

It may call itself a recreational cooking school, but Silo’s classes are taught by some of the most revered names in the food world. Instructors have included Jacques Pepin, Sara Moulton, Giuliano Bugialli and Martha Stewart.

Pack all this talent into a relaxed atmosphere in a picturesque barn and . . . we give it four stars.”


Sandy Daniels New Silo Cooking School Director

Tom Pilla, Acting President of The Silo at Hunt Hill Farm, announced today that New Milford resident Sandy Daniels has joined The Silo as Director of the Silo Cooking School.

Daniels will oversee the Silo’s Culinary Arts program, including all aspects of cooking classes, corporate team building events, custom cooking events, children’s and teens’ summer cooking programs, facility rentals, as well as planning long-range and day-to-day cooking school operations.

Hunt Hill Farm Executive Director Liba Furhman said she is thrilled to have Daniels return to The Silo. “Sandy was trained by the best – Ruth Henderson herself – and her experience and knowledge of the food world is second to none.”

Furhman, who had headed up the Cooking School in addition to her other duties as executive director since mid-2012, said she is looking forward to now being able to redirect her attention to fundraising, programming, strategic thinking and planning for the non-profit organization.

Under Furhman the Silo Cooking School was named best in the state by Connecticut magazine and 2014 was a record year for The Silo Cooking School. “I know Sandy will continue the momentum and grow The Silo.”

Daniels said she was excited to be returning to The Silo. “It’s not often one has the chance to return to a place they love – and to be able to once again share my creativity and love for food with those who are eager to learn and share.”

“I look forward to partnering with Liba as we move the Silo to the next level in the culinary world with instructors and chefs from throughout the region and beyond. I am grateful that the Hunt Hill Farm Board has placed their confidence in me and I relish the opportunity to working with them,” Daniels said.

Daniels was selected following a national search, including a “cook-off” in front of a panel of food industry notables.

Since 2006 Daniels was Inflight Catering Director at Executive Cuisine in New Milford, CT where she was responsible for providing gourmet and premiere quality in-flight catering for corporate private and charter aircraft throughout the tri-state area, as well as Offsite Catering Head Chef.

Daniel holds a Master’s Degree in Education from Fairfield University and was Co-Director of Education from 1994 to 2007 at Temple Sholom, New Milford, CT, and taught at Williams Sonoma in Danbury.
She was the Silo Store Manager and Cooking School Director from 1987 to 1999 collaborating with world-renowned chefs and entertainment figures, designing and teaching custom cooking classes for children, young adults, corporations, and foreign visitors and carrying on the Silo tradition of annual holiday gingerbread classes for parents and children.  A highlight of Sandy’s Silo career included creating and preparing recipes for Ruth and Skitch Henderson’s Seasons in the Country and Christmas in the Country lifestyle and cookbooks.

15-0418b Tapas and Paella with Sangria

Saturday, April 18, 6:30 pm

With Chef Bill Cosgrove

Tapas, Mezze, Primi Piatti, Little Plates, Hors d’oeuvres - whatever you call them, Chef Cosgrove shows you how to make them easy and elegant, Plus the national dish of Spain - Paella!  Served with homemade Sangria.


  • Roasted Pasilla Chilies with Goat Cheese and Avocado
  • Arancini (Rice Balls) Risotto Cravette
  • Tuna Carpaccio Tostadas with Cabbage, Peanut and Mango Slaw
  • Spanish Omelette
  • Paella al Valencia

Full Participation.

$90. per person.
Refund or transfer only available up to 14 days before each class.
# of students:

15-0425b Queen of the Ocean; Heart of the Sea.  The Titanic Remembered.

Saturday, April 25, 6:30 pm

Saturday, April 25, 6:30 pm
With Chef Catherine Titus Felix, CCP

"The story of the Titanic isn’t just about the mysterious circumstances of the sinking, or the tragedy and loss of life. Much of our fascination with Titanic is in the details. It’s a look back at how the Edwardian-era passengers lived, dressed and of course, how they ate."

When the great liner went down on April 12, 1912 its passengers and crew were extraordinarily well fed. Pulling from surviving menus, Chef Cat will demonstrate some of the dishes served on that fateful night. She will discuss Edwardian table etiquette and show examples from her collection of table-top antiques.


From The First Class Dining Saloon

  • Oysters a la Russe
  • Poached Salmon with Mousseline Sauce
  • Calvados Glazed Duck Breast
  • Asparagus Salad with Champagne Vinaigrette
  • Chocolate Glazed Eclairs with Custard Filling

From The Second Class Dining Saloon

  • Roast Lamb and Mint Sauce (Also Offered In First Class)
  • Roast Potatoes
  • Spring Peas
  • American Style Ice Cream

image Catherine is a Principal Chef for Unilever Foods, NA, and former Food Editor of “Victorian Homes” magazine. A 1980 graduate of Le Cordon Bleu, London, Catherine has worked as a pastry chef, consultant, culinary educator and writer.
    She contributed the chapter on “The Wedding Breakfast” to Romantic Victorian Weddings, Then and Now and has appeared on numerous television food programs, including HGTV’s “A Christmas in Cape May with Kitty Bartholomew.”

$100 per person.
Refund or transfer only available up to 14 days before each class.
# of students:

15-0426a A Trio of Tender Spring Dishes

Sunday, April 26, 11 am to 2 pm

With Chef Catherine Felix It’s time to enjoy the season’s tender vegetables, salmon, herbs, eggs and berries. Chef Cat has put together recipes to create a trio of menus. These are sure to calm the toughest cases of spring fever.

Spring Onion Quiche
Salmon Duet with Asparagus Sauce and Papardalle
Quick Radish Pickle with Spring Greens
Spatchcocked Game Hens with Herbed Vermouth Drizzle
Roasted New Potatoes with Parmesan and Chives
Pea Mousse and Mint Relish
Maple Glazed Salmon Steak with Tangy Rhubarb Sauce
Wilted Spinach Salad with Bacon and Pignolis
Coconut Panna Cotta with Strawberries Cordon Bleu
Homemade Strawberry Sorbet with Rhubarb Coulis

Full Participation.,

$90 per person.
Refund or transfer only available up to 14 days before each class.
# of students:

CS 15-0501b Cinco de Mayo

Friday, May 1, 6:30 to 9:30 p.m.

With Chef Phil Furu

Come get ready to celebrate Cinco de Mayo at the Silo Cooking School.  You’ll learn great recipes and techniques, plus sample Mexican beers and margaritas.


  • Tortillas de Harina (wheat flour tortillas)
  • Tropical Salsa
  • Carnitas (pork tidbits)
  • Arroz Rojo
  • Mahi Mahi Veracruz Style
  • The Perfect Flan

Full Participation.

$90 per person. # of students:

15-0509a Mother’s Day Basket of Goodies

Saturday, May 9th, 10:00 a.m. to 1:00 p.m.

with Nancy Stuart Ages 5-12

Made with Love, “Muffins, Cookies and More”

Full participation.

$45 per child. # of students:

CS 15-0516a Sandy’s Spring Salad Spectacular

Saturday, May 16, 11 a.m. to 2 p.m.

With Sandy Daniels, Silo Cooking School Director

Come spend the day with Sandy and learn how to make your salads sing - whether as a side, a separate course, or a complete dinner, Sandy will show you how to transform ingredients and make healthy meals with style - plus dressings and toppings.

Menu to follow.

Full participation.

$80 per person. # of students:

15-0612b Fast and Easy on Your Grill

Friday, June 12th, 6:30-9:30pm

with Chef Rick Rodgers

Grilling Around the World with Rick Rodgers.  Join Rick for his annual grilling class, this time with flavors from all over the globe.

Menu to follow.

Full participation

$90 per person. # of students:

15-0613a Thrilling Grilling

Saturday, June 13th, 11:00-2:00pm

with Chef Rick Rodgers

Menu to follow.

Full participation

$90 per person. # of students:

15-0627a Summer Surf & Turf

Saturday, June 27th 11:00-2:00pm

Join Daniel Rosati at the Silo Grill for an Extraordinary Weekend of Classes Celebrating his 26th Anniversary Season!


  • Venetain Crab Salad
  • Pesto Grilled Shrimp
  • Grilled Spice Rubbed Flank Steak
  • Smoky Melted Onions with Herbed Goat Cheese
  • Folied Roasted Fingerling Potatoes
  • Grilled Brownie Cake with Raspberry Whipped Cream

Full participation

$90 per person. # of students:

15-0627b Grilling Alfresco

Saturday, June 27th 6:00-9:00pm

with Chef Daniel Rosati


  • Salad Nicoise Crostini
  • Tuscan Farro Salad
  • Roasted Eggplant Steaks with Tahini Dressing
  • Provencal Stuffed Zucchini Boats
  • Buttermilk & Herb Marinated Chicken Paillards with Tomato Basil Salsa
  • Strawberry Crostata with Homemade Gelato

Full participation

$90 per person. # of students:

15-0628a Southern Favorites & The Grill

Sunday, June 28th 10:00-2:00pm

with Chef Daniel Rosati


  • Steamed Clams with Andouille Sausage
  • Spanish Style “Pan con Tomate”
  • Tri Colored Creole Potato Salad
  • Zesty Cajun Cole Slaw
  • Twice Cooked Short Ribs - Beer Braised then Fire Glazed
  • Cast Iron Skillet Cherry Crisp

Full participation

$90 per person. # of students:

Custom Classes


The Hunt Hill Farm location in beautiful Litchfield County, with its popular Silo Cooking School offers a unique and relaxed environment for your corporate function. As a special place in the country, many organizations from Connecticut and surrounding areas have enjoyed our full participation cooking classes which enhance teambuilding among employees.

A Custom Event at Hunt Hill Farm is one organized specifically for your team. The following is a summary of our most popular offerings. We urge you to visit and see for yourself what has become a most popular destination for one-day corporate retreats. Cooking classes are available in a variety of formats and menus are presented or arranged to meet your wishes and fit your budget.

Full Day Meeting and Cooking Class with Dinner- $165 per person

This full day function begins with a light continental breakfast, served buffet style, as attendees arrive. A catered lunch is arranged and served buffet style in the Cooking School.  Meetings may be held throughout the day either in the Gallery (depending on its availability) or in our Museum.  Beverages and snacks are provided in the afternoon. A three-hour custom, full participation cooking class is taught by a chef instructor. All cooking classes are held in our fully-stocked professional kitchen and grill area.  Classes run approximately three hours, depending on menu complexity.

Full Day Meeting and Cooking Class with Lunch - $140 per person

This full day function begins with a light continental breakfast upon attendees arrival, with meetings in the Gallery (depending on availability) or in the Museum. The custom cooking class is held midday and the lunch prepared is served at the end of class. The team continues their meetings for the remainder of the afternoon. Beverages and snacks are provided in the afternoon.

Custom Cooking Class as a Lunch or a Dinner- $110 per person

A three-hour custom, full participation cooking class is taught by a chef instructor. All cooking classes are held in our fully-stocked professional kitchen and grill area. Attendees may participate to the degree they are most comfortable. Classes may come in a menu style where the team breaks into smaller teams each responsible for a portion or the menu and helping other members with their portion to promote team-building skills. Attendees enjoy the full course lunch or dinner they prepared in a sit down lunch or dinner upon completion of the class.

PLEASE NOTE:  For an “Iron Chef” or “Chopped” Competitive Custom Cooking Class as a Lunch or a Dinner please add an additional $10 per person.  Participants work together in a competitive format, with prizes awarded to the winning team.

In all cases above, there is a 12 person minimum. A non-refundable 50% fee is due upon contract signing. The second half is due at the end of class. The Silo arranges the scheduling of the chef, all food and beverages for your event.  *Additional charges may apply.



Latest from HHF


    1998 Catherine Titus Felix, CCP based on a recipe from Le Cordon Bleu, London

    I have loved this recipe since I first learned it as a student at Le Cordon Bleu.  It makes a great Hors d’oeuvres, and is a nice little munchy at tea. Mrs. Patmore would have sent these up with the salad course or as an after-dinner savory to offer with Port. Similar recipes appear in almost all my 19th and early 20th century cook books.  Use the sharpest cheddar cheese you can find (I Love Tillamook or Cabot’s private reserve)

  • 3/4 cup sifted all-purpose flour
  • 3/4 stick (3 ounces) cold sweet butter, cut into 8 chunks
  • 1 cup lightly packed grated sharp cheddar cheese
  • A fat pinch of salt
  • 1/8 tsp dry mustard
  • 1/4 tsp paprika
  • 1 egg, lightly beaten
  • 1/3 cup grated Parmesan cheese OR
    1/3 cup finely chopped toasted walnuts

  • Place rack in center of oven and Pre-heat oven to 375 degrees.  Line a heavy baking sheet with baking parchment.

  • Combine flour and butter in a food processor and pulse until mixture resembles coarse crumbs.

  • Add cheddar cheese, salt, mustard and paprika, pulse until all ingredients are evenly combined and mixture comes together.  Wrap pastry with plastic film and refrigerate for ½ hour.

  • Roll dough out on a lightly floured surface to a thickness of about 1/ 4 inch.  Prick all over with a fork.  Brush pastry with the beaten egg and sprinkle with the Parmesan cheese and or nuts.

  • Cut into strips, lengthwise, then cut across to make rectangles or diamonds.  You could also cut the pastry with decorative cutters and re-roll the leftover dough once (but don’t top with more nuts or cheese) The dough can also be piped through a flat piping tip.

  • Transfer the cut pastries to the baking sheet and bake in center of pre-heated oven for about 10 to 13 minutes or until golden brown.

  • Transfer pastries to a rack to cool.  When cool store, wrapped in layers of waxed paper either in a cookie jar or in plastic bags.  May be made 3 days ahead and kept at room temperature.  Freeze for longer storage

Tuscan Flatbread with Anise & Grapes


From Chef Daniel Rosati

2 ounces fresh yeast or 3 packages active dry yeast
2 cups warm water

1/2 cup olive oil
5 cups flour
1 teaspoon salt

3 tablespoons olive oil

2 ½ pounds red seedless grapes, stems removed
1 cup sugar
1 tablespoon Anise seed

Place the yeast and water in the bowl to a stand mixer. Whisk until well blended.

Add the 1/2 cup olive oil, flour and 1 teaspoon salt.

Attach dough hook and blend until a smooth dough is achieved.

Remove bowl from machine and cover with plastic wrap.  Let dough stand in a warm area of the kitchen until doubled in bulk.

Combine grapes, sugar and anise seed in a bowl, set aside until needed.

Lightly oil a 15” x 11” jellyroll pan with 3 tablespoons of olive oil. Turn dough out onto a lightly floured surface. Knead 3 or 4 turns. Divide dough into 2 equal pieces.

Roll 1 piece of dough just large enough to fit the pan, and pat the dough in the rest of the way to fill the pan completely. Sprinkle half of the grape mixture over the dough. Repeat with second piece of dough.

Cover lightly with plastic wrap. Place the dough in a warm area of the kitchen until doubled in size. Preheat oven to 350o.

Place dough in preheated oven and bake until golden. Serve warm.

Tyler Florence’s Apple Charlotte with Cinnamon Sabayon


From The Food Network

Total Time: 50 min.
Yield: 4 individual cakes.
Level: Intermediate.


For the filling:
1/2 stick unsalted butter
4 medium Granny Smith apples
1 vanilla bean, split and scraped
1 lemon, juiced
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon

For the batter
2 large eggs
1/4 cup whole milk
2 tablespoons sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, for greasing ramekins
2 tablespoons sugar, for ramekins, plus extra for top
20 slices brioche bread, crust removed
Cinnamon sabayon, recipe follows


Begin by making the filling. Set a large saute pan or roasting pan over medium heat and add butter. Peel and cut cheeks off apples then cut into 1/2-inch chunks. Once butter has melted and just starting to foam, add apples, scraped vanilla bean and pod, lemon juice, and brown sugar and cinnamon. Toss to coat well and cook for 20 to 25 minutes until apples are just tender and liquid has evaporated. The sauce will caramelize slightly and should be a nice, rich dark color.

In a shallow dish, make the batter by combining eggs, milk, sugar, and cinnamon. Stir with a whisk until fully combined.

Preheat oven to 375 degrees F and generously butter and sugar 4 (1-cup) ramekins.

Invert a ramekin, or use a round cutter, on half of the bread slices to use as a guide to cut out circles. These will be the bases and top of the charlottes - you should have 8 in total. Cut the other slices of bread in half lengthwise.

Working with the circles. lightly coat in the batter and place in the bottom of each ramekin. Lightly dip the other rectangles of bread in batter as well, then use them to line the walls of each ramekin - standing them upright around the perimeter leaving an overhang that you will later use to fold over and seal the charlotte. It should take about 6 strips per ramekin. Fill each mold with apples and some of the caramel from the pan. Fold over the edges to seal it up completely and sprinkle the tops with a little sugar.

Bake in the center of the oven for 20 to 25 minutes. If the tops brown too quickly, cover loosely with foil. When done, the bread will have puffed up slightly, the edges will be brown and the sugar on top will have caramelized. Allow to cool slightly, then run a knife around the edges and invert onto individual plates. Serve with cinnamon sabayon.

Cinnamon Sabayon
6 egg yolks
1/2 cup lightly packed light brown sugar
1/3 cup calvados or apple liqueur
1 teaspoon ground cinnamon
1 vanilla bean, split and scraped
Splash water
To make sabayon, combine ingredients in a large mixing bowl and set over a pot of boiling water on low heat, i.e. a double boiler. Whisk (you can use an electric whisk to make it easier) until the mixture becomes light and fluffy and the volume almost doubles.

We’re CT’s Best!


Named Best Cooking School by Connecticut Magazine.  Here’s what they said:

“Cooking classes seem to be a dime a dozen these days, but really good, inspiring classes are something else again.

You’ll find the best cooking instruction far and away at The Silo Cooking School, just one reason to visit the Henderson Cultural Center at Hunt Hill Farm.

It may call itself a recreational cooking school, but Silo’s classes are taught by some of the most revered names in the food world. Instructors have included Jacques Pepin, Sara Moulton, Giuliano Bugialli and Martha Stewart.

Pack all this talent into a relaxed atmosphere in a picturesque barn and . . . we give it four stars.”


Sara Moulton-Inspired Start-of-Fall-Tart


Serves 8

1/2 recipe Basic Pie Pastry Dough (recipe follows) or use store-bought pie shell instead of homemade dough. Just let it soften enough so you can ease it into the tart tin

3 large tomatoes, about 1 1/2 pounds, peeled and cut into 1/2-inch-thick slices-if you can still find yellow tomatoes, add them for color.
Kosher salt for sprinkling
¼ C pesto
1 C coarsely grated sharp white cheddar cheese
1/2 C fresh corn kernels
1/2 C butternut squash, sweet potato or regular potato, small dice, sautéed ahead
Butcher’s Best Broccoli-Rabe Sausage, cooked and sliced thinly
Lemon zest, optional
2 tablespoons mixed chopped fresh herbs (parsley, basil, oregano, thyme, rosemary)
2 tablespoons extra virgin olive oil
Additional kosher salt and freshly ground black pepper to taste

Roll the dough into a 1/8-inch-thick round on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom, cut off any excess dough from the edge, and prick the bottom lightly with a fork. Chill for 30 minutes.

Preheat the oven to 375ºF. Line the pastry shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes.

Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.

Turn up the oven to 400ºF. Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread pesto over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes over the cheese in one overlapping layer.  Sprinkle with squash/potato and corn. Bake until the pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.

In a small bowl, stir together the parsley, basil, thyme, olive oil, and salt and pepper to taste to blend. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon.

Serve the pie hot or at room temperature. Great for a lunch or light dinner with a side salad.

Basic Pie Pastry Dough

Mix 2 cups all-purpose flour with 1 teaspoon table salt in bowl of food processor. Add 12 tablespoons or 1 1/2 sticks) chilled unsalted butter, cut into small pieces. Pulse once or twice to blend.

Add the butter and process until blended, about 20 seconds. Add 4 to 6 tablespoons ice-cold water to form a soft dough. Add another teaspoon of cold water if the dough appears to be too dry.

Turn out onto a floured work surface and work gently into a rough ball.

Wrap in plastic and refrigerate at least 1 hour. (The pastry dough can be made up to a day in advance or kept frozen for up to a month.) Makes enough for two 9-inch tart shells or a double crust.