The Silo Cooking School at Hunt Hill Farm

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This year’s 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:
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“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.”

 

14-0503b Cinco de Mayo

Saturday, May 3, 6:30 to 9:30 p.m.

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With Chef Bill Cosgrove

Join us for a celebration of food a fun in this full participation class, including a Tequila tasting.

  • Homemade tortillas
  • Taco Bar with Tomate Salsa, Quacamole, Carnitas, Grilled Mahi
  • Chili rellenos
  • Mole chicken
  • Vanilla flan

OLE!

$90 per person. 2 Spots Left as of 4-17-14 # of students:
 

14-0511 Mother’s Day Tea Extravaganza

Sunday, May 11, Noon to 3 p.m.

For the whole family!
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Take Mom out and join us for this fun-filled day.  From 12:30 to 1:15 p.m. kids will create special culinary gifts for Mom in the Silo kitchen, while you relax in our gallery barn.  Enjoy Tea and Buffet, abounding with homemade delights.

Magician Danny Diamond will entertain, with his spell binding magic, beginning at 2 p.m.

Always a sell-out event.  Make your reservations early.

$35. per Adult/Child 12+ # of Persons
 
$20. per Child (3 to 11) # of Kids
 

14-0517b A Mad Men’s Retro Cocktail Party

Saturday, May 17, 6:30 to 9:30 p.m.

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Join us to celebrate Part I of the final season of AMC's "MAD MEN" with a retro food and cocktail party - for adults only! Learn to make Manhattans, Martinis and more from a bartending expert. No tipping necessary.

Menu To follow.

$75. per person. # of students:
 

MM A,B,C Meatless Mondays

Monday, May 19, June 2, and June 16. 6 to 8:30 p.m.

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Join the Silo on Monday evenings with Chef Anne Gallagher and go meatless!

Menus to follow.

May 19
Grains and Greens

June 2
Vegging Out

June 16
Summer Starters

As the start of the week, Monday holds a unique opportunity. It’s the perfect time to take a look at the past 7 days, think about the behaviors we’d like to improve upon and reset our routine.

In fact, research has shown that Monday is the day we are most likely to start new and lasting healthy habits.

That’s the notion behind Silo Meatless Monday: start each week with healthy intentions and you’re more likely to stick with them. And if you fall off the wagon one week, you always have another chance to go meatless at our next class.

Registration required. Each session is $60 per person or sign up for all three for $165.  Sparkling and ice water provided.  Feel free to bring a beverage of your choice. 

MM A. Grains and Greens, Monday, May 19
$60. per person.
# of students:
 
B. MM B, Veggin Out, June 2. 6 to 8:30 p.m
$60. per person.
# of students:
 
C. MM C, Summer Starters, June 16. 6 to 8:30 p.m
$60. per person.
# of students:
 
MM A, B, C Meatless Mondays, Three Class Series
$165. per person.
# of students:
 

14-0621a Sensational Summer Seafood

Saturday, June 21, 11 a.m. to 2 p.m.

With Chef Daniel Rosati
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You;ll feel like your ship just came in with this fresh meal that captures the essence of the sea!

  • Avocado Boats with Creole Seafood Salad
  • Cataplana of Clams with Chorizo Tomato Saffron Broth
  • Grilled Shrimp & Swordfish Kabobs with Lemon Basil Butter
  • Sweet Corn & Sugar Snap Pea Salad
  • One, Two, Three Potato Salad
  • Miniature Summer Berry Terrines

Full participation.

 

$90 per person. 1 Spot Left as of 4-9-14 # of students:
 

14-0621b Grilling Alfresco

Saturday, June 21, 6 to 9 p.m.

With Chef Daniel Rosati
The Villa Cucina
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You’ll be the master of the backyard kitchen with this great menu. Daniel will share his recipes and techniques with you - in our famous kitchen and at the barnyard grill.

  • Grilled Crostini with Handmade Creamy Herbed Goat Cheese
  • Grilled Stuffed Portobello Mushrooms
  • Garlic Rosemary Rubbed Grilled Beef Tenderloin
  • Foil Roasted Potatoes with Cippolini Onions
  • Sweet & Spicy Pepperonata Salad
  • Amaretto Tiramisu

Full Participation.

 

$90 per person. # of students:
 

14-0622a Sunday Brunch & the Grill

Sunday, June 22, 11 a.m. to 2 p.m.

With Chef Daniel Rosati
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A menu sure to inspire your tastebuds!

  • Greek Yogurt Parfaits with Fire Roasted Berries & Daniel’s Granola
  • French Ham & Gruyere Savory Cakes
  • Cast Iron Skillet Three Cheese Summer Vegetable Frittata
  • Homemade Quick Cured Maple Glazed Bacon
  • Croissant French Toast with Caramelized Grilled Peaches
  • Chilled Grilled Planked Salmon with Baby Greens & Green Goddess Dressing

Full Participation.

 

$90 per person. # of students:
 

CS 14-0707a Lil Sprouts on the Farm

Monday thru Friday, July 7 to 11, 9 a.m. to 1 p.m.

With Nancy Stuart
ages 5 to 10.
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In this cooking camp, budding chefs learn basic cooking skills preparing a daily lunch menu with a farm-healthy theme—in our historic farm setting.

$250. # of students:
 

14-0708ABC Tweens and Teens on the Farm

Tuesday, July 8, Wednesday, July 9, Thursday, July 10; 2:30 to 5:30 p.m.

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With Nancy Stuart.
For ages 11 to 16

Three days of cooking and fun in the Silo’s kitchen at Hunt Hill Farm using the bounty of the summer.  Each day a different menu - and new technique.

Full Participation. 

A. Tuesday, July 8
$50. per person.
# of students:
 
B. Wednesday, July 9
$50. per person.
# of students:
 
C. Thursday, July 10
$50. per person.
# of students:
 
Three Class Series
13-46 A, B and C Tweens and Teens Are Cookin' - Tuesday, July 8, Wednesday, July 9, Thursday, July 10; 2:30 to 5:30 p.m.
$135. per person.
# of students:
 

14-0715ABC Lil Sprouts Cookin’ Meals

Tuesday, July 15, Wednesday, July 16, Thursday, July 17, 9 a.m. to 1 p.m.

With Nancy Stuart
ages 5 to 10.
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Each day focuses on a different meal.

Tuesday - Breakfast and Egg-olicious recipes
Wednesday - Lunch
Thursday - Supper

Full Participation.

A. Tuesday, July 15
$50. per person.
# of students:
 
B. Wednesday, July 16
$50. per person.
# of students:
 
C. Thursday, July 17
$50. per person.
# of students:
 
Three Class Series
14-0715ABC Lil Sprouts Cookin' Meals - Tuesday, July 15, Wednesday, July 16, Thursday, July 17, 9 a.m. to 1 p.m.
$135. per person.
# of students:
 

14-0715DEF Teens and Tweens Are Cookin’

Tuesday, July 15, Wednesday, July 16, Thursday, July 17, 2:30 to 5:30 p.m.

With Nancy Stuart
Ages 11 to 16
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Teens and Tweens will cook up recipes for a different meal each day.  Full Participation.

D. Tuesday, July 15
$50. per person.
# of students:
 
E. Wednesday, July 16
$50. per person.
# of students:
 
F. Thursday, July 17
$50. per person.
# of students:
 
Three Class Series
14-0715DEF Teens and Tweens Are Cookin',
Tuesday, July 15, Wednesday, July 16, Thursday, July 17
2:30 to 5:30 p.m.
$135. per person.
# of students:
 

Custom Classes

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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 Main House, a homey cozy and more private 1800’s farmhouse.  Beverages and snacks are provided in the afternoon. . A full participation cooking class is taught by the Cooking School Director or one of our popular local chefs, as attendees prepare their full-course sit-down dinner. Classes run 2-3 hours, depending on menu complexity.

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

This full day function also begins with a light continental breakfast upon attendees arrival, with meetings in the Gallery (depending on availability) or in the Main House. For this event, 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 arranged with either our Cooking School Director instructing or with one of our area’s local chefs. As above, all cooking classes are held in our fully-stocked professional kitchen. 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 teambuilding skills, or in a competitive ‘iron chef’ format*. Attendees enjoy the full course lunch or dinner they prepared in a sit down lunch or dinner upon completion of the class.

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

Tyler Florence’s Apple Charlotte with Cinnamon Sabayon

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From The Food Network

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

Ingredients

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

Directions

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!

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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

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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

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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.