Have Your Next Event at at Hunt Hill Farm

Recently Engaged and Planning a Wedding? Take a look at our Rental Brochure to plan your next event!

THE SILO AT HUNT HILL FARM, in the heart of the Litchfield Hills, provides a peaceful and rustic setting – ideal for weddings, showers, rehearsal dinners, holiday parties, meetings and retreats, corporate team-building and any other celebratory occasion. Choose from:
  • The Silo Great Room, a converted hay barn, c.1800, featuring hardwood floors complemented by rustic exposed chestnut timber beams, a vaulted 27-foot-high ceiling, opening to a secluded barnyard,
  • Our cozy Museum Studio, with adjoining deck overlooking Museum Field, the perfect setting for a tented affair.
  • Our renowned Cooking School – a charming space for your small cocktail party or intimate dinner to celebrate that special occasion.
  • Cook your own meal in a private class with one of our chefs, or cater your event.

Surrounded by hundreds of acres of open space, and active farmland, stonewalls, and woodlands, Hunt Hill Farm, listed on the National Register of Historic Places is conveniently located – just 90 minutes from New York City and a short drive from Fairfield and Hartford counties.

For more information, to arrange a visit or book an event, please call (860) 355-0300 or email .(JavaScript must be enabled to view this email address)



Latest from HHF


    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


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


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


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