Programs and Events

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Hunt Hill Farm Trust offers a full season of programs and events - concerts, poetry and literary readings, nature walks, kids camps and more.

For Wine, Beer, Bubbles and Tapas
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Voices of Poetry - Malice Toward None

Saturday, September 27, 3 p.m.

This afternoon of traditional and original poetry and music honors the approaching 150th anniversary of the end of the Civil War (in April 1865). An “Artists Meet and Greet” will follow the program. Admission $10.

The afternoon will feature poetry - written at the time of, and inspired by, the War between the States and its aftermath - read by a trio of award-winning poets: David K. Leff, Arthur Pfister, and Matthew J. Spireng.  These excellent poets will be complemented by traditional and original music performed by two very talented musicians:  fiddler Thomas Hooker Hanford and singer/songwriter Don Lowe.

The program is part of “Civil War 150,”a series of programs that began in August with an encampment by the 2nd CT Volunteer Regiment, and lectures by Shannon Perich of the Smithsonian Institution. 

The event will take place in the Silo Gallery where “Lincoln’s Time’s” features artists Wendy Allen and Wendell Minor, who bring Abraham Lincoln and his times to life in their paintings. Also on exhibit are rarely-seen Civil War-era quilts from the private collection of Sue Reich, militaria from private collections and items of historical interest on loan from The New Milford Historical Society.

$10. # of Tickets


David K. Leff is the author of the nonfiction works: The Last Undiscovered Place (University of Virginia Press, 2007), a Connecticut Book Award finalist; and Hidden in Plain Sight, A Deep Traveler Explores Connecticut (Wesleyan University Press, 2012). He also has penned three volumes of poetry: The Price of Water (Antrim House, 2008); Depth of Field (Antrim House, 2010); and Tinker’s Damn (Homebound Publications, 2013). David’s latest book is a novel in verse about the confluence of the present and the 1960s, Finding the Last Hungry Heart (Homebound Publications, 2014). David is also a member of the Collinsville Historic District Commission and was its Chairman for twenty years; a former volunteer firefighter; and a Boy Scout merit badge counselor. David has read his work, given book talks, and lectured on literary and environmental topics throughout Connecticut and beyond. He is on the Board of Directors of the Riverwood Poetry Series.

Arthur Pfister, a/k/a Professor ARTURO, is a spoken word artist, educator, performer, editor, monologist, speechwriter and recipient of the Asante Award who received a Master of Arts degree in Writing from Johns Hopkins University. Arthur, one of the original Broadside Press poets of the 1960s, has collaborated on a medley of projects with a mélange of artists including painters, musicians, photographers, dancers & singers. He is presently teaching at Norwalk Community College, where he also serves as a Facilitator in the Lifetime Learning Institute.

Matthew J. Spireng has authored two full length poetry collections: Out of Body (Bluestem Press, 2006), winner of the 2004 Bluestem Poetry Award; and What Focus Is (Word Press, 2011). His chapbooks are: Young Farmer; Encounters; Inspiration Point, winner of the 2000 Bright Hill Press Poetry Chapbook Competition; and Just This. Since 1990, his poems have appeared in publications including North American Review, The American Scholar, Southern Poetry Review, Poet Lore, English Journal, and Connecticut Review. He holds an M.A. in creative writing from Hollins College.

Thomas Hooker Hanford is an accomplished musician and storyteller, whose historical programs and performances have been featured at numerous schools, museums and historic venues in Connecticut, New England and the Hudson Valley. For more information about Tom’s upcoming performances and CD releases, please visit his website at

Don Lowe – an exceptionally talented guitarist & singer/songwriter – has performed at several Voices of Poetry events and at venues throughout New York and Connecticut, including The River Bistro in New Milford, CT; DiGrazia Vineyard in Brookfield, CT; and The Towne Crier in Pawling, NY. For more information about Don’s upcoming performances and CD releases, please visit his website at

Wine, Beer, Bubbles, and Tapas

Friday, October 17, 6 to 8:30 p.m.

“It’s the best tasting in the Litchfield Hills!”
at The Silo at Hunt Hill Farm
44 Upland Road, New Milford, CT

  • International showcase of reds, whites, rosés and sparkling wines, and beers
  • Bountiful cornucopia of locally sourced foods prepared by The Silo Cooking School and friends
  • Treasure Chest Wine Raffle
  • Music by “Lush Life”
Thanks to our sponsors and friends: image image

$35 Advance General Admission through 3 p.m., October 17
$40 at the door
$75 Friend* (includes Treasure Chest Key)
$100 Patron* (includes Treasure Chest Key and Grab Bag Bottle)
(*Includes additional tax-deductible donation to benefit Hunt Hill Farm.)

Purchase tickets online below, by calling (860) 355-0300, at The Silo or at Classic Liquors, 149 Danbury Rd, New Milford, CT.

Classic Liquors will donate a portion of all orders to support The Silo at Hunt Hill Farm’s ongoing community cultural and culinary programs.

General Admission: Wine, Beer, Bubbles, and Tapas: $35 per person # of Tickets
Friend: Wine, Beer, Bubbles, and Tapas: $75 per person # of Tickets
Patron Wine, Beer, Bubbles, and Tapas: $100 per person # of Tickets

Have Your Next Event at at Hunt Hill Farm

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)

Click here to see our newly updated photo album.


Latest from HHF

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.

Chilled Thai Carrot-Coconut Soup


Chilled Thai Carrot-Coconut Soup
(serves 8)

1 onion, diced
2 cloves garlic, chopped
3 T peeled grated fresh ginger
1 stalk lemongrass, thinly sliced
1 fresh hot pepper, seeds and pith removed, minced. Start with a half. Add more if you like it spicy
1/2 tsp ground cardamom
2 pounds carrots, peeled and roughly chopped
6 cups vegetable stock or water—enough to cover carrots by at least 2 inches
1 can of coconut milk
Grated zest of 2 limes
Salt and pepper to season
To finish: splash of fresh lime juice, chopped cilantro, chopped fresh basil, chopped fresh mint; sauteed chopped shrimp

In a soup pot, saute in a little vegetable oil until softened, but not browned, the onion, garlic, ginger, lemongrass, chili and cardamom. Add the carrots and the stock. Cook at a low boil until the carrots are cooked through.

In a blender or with a hand immersion blender, puree. Add a little stock if it’s too thick.  Add one can of coconut milk and lime zest. Chill.

When cold, check seasoning and finish with a splash of lime juice. Stir in fresh cilantro, basil and/or mint. Top with chopped shrimp if desired.