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.
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.
As you savor dessert, enjoy a short film by John and Wendy featuring images of Azienda Seliano and Southern Italy from their recent photography workshop.
with Cassandra Purdy
Menu to be Determined.
with Cassandra Purdy
Menu to be Determined!
“Melgarejo” Hojiblanca EVOO and other delicious gourmet goodies are available for purchase at Nutmeg Olive Oil, on 25 Main Street, Downtown New Milford, CT 06776, 860-354-7300,please visit their website for more information, http://www.nutmegoliveoil.com
Custom Classes are available for any occasion, Please Scroll Down for more information!
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- $125 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.
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.
From The Food Network
Total Time: 50 min.
Yield: 4 individual cakes.
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.
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
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.
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
Â¼ 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, sautÃ©ed ahead
Butcherâ€™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 375ÂºF. 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 400ÂºF. 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
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.