The Silo Cooking School at Hunt Hill Farm

The Silo Cooking School at Hunt Hill Farm

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.



Join us for a fresh new take on cooking, in a variety of different topics. In 2016, The Silo will present a culinary series to educate, inspire and delight you! Here are just a few of the areas we’ll cover: Trending Now . . . Offering insight into the latest food trends. Text Me the Ingredients! Quick meals for families on the go. Sommelier on a Shoestring Wine and meal pairings within a budget Around Town: CT Restaurant Series Join area chefs in preparing their favorite dishes! From Seed to Supper Farm to Table meals for the whole family. Kids Can Cook . . . Our signature Junior Chef Series that trains youth in the culinary arts. And many more!

And don’t miss our new programs designed to explore and foster community:

Family Dinner Project
In collaboration with the Harvard Graduate School of Education, this innovative program brings families together to cook and learn from one another.

Learn about the foods and art of cultures around the world, especially those with which we are, or have been in conflict.

16-0212b A Match Made in Heaven

16-0212b A Match Made in Heaven: Friday, February 12, 6:30-9:30pm

2nd Class Opened! Come join Chef Anne McClelland for a special evening of wonderful food carefully paired with wines that will elevate your dining experience!

  • This light and bright seafood cocktail offers a white wine and lemon poached crab claw, shrimp and bay scallops adorned with a zippy Lemon Horseradish Sauce and garnished with fresh chives.
  • Wild Mushrooms sautéed with pancetta served in a broth infused with thyme, finished with sherry and drizzled with crème fraiche.  Accompanied by a crispy crostini with melted Arethusa Camembert for dunking.
  • Mixed greens and arugula tossed together with spring asparagus, red onion, dried cranberries, ricotta salata and toasted pistachios drizzled with homemade Champagne Vinaigrette.
  • Palate Cleanser - Lemon Granita
  • Red wine and root vegetable slow braised beef short ribs accompanied by Pommes Duchesse and grilled lemon asparagus bundled with roasted red pepper.
  • Decadent dark chocolate tart in a spiced pecan crust with drizzles of crème anglaise and fresh strawberry coulis.

Demo and Wine Tasting
$125 per person

To Order, please call us at 860-355-0300. The Silo is working on a NEW EXCITING WEBSITE. Thank you! Any questions, please email us at

16-0215a Kids Can Cook like the Presidents

16-0215a Kids Can Cook like the Presidents: Monday, February 15th, 10-1pm

Join Nancy Stuart, Silo Director of Youth and Family Programming and uncover recipes the presidents may have enjoyed from the Colonial Times up through the Civil War. You'll cook your way through history and learn some culinary tricks and tips along the way.

Ages 6-9
$45. per child

Kindly let us know in advance of any food allergies.

To Order, please call us at 860-355-0300. The Silo is working on a NEW EXCITING WEBSITE. Thank you! Any questions, please email us at

16-0220a Italian Winter Comfort Cuisine

16-0220a Italian Winter Comfort Cuisine: Saturday, February 20th, 11-2pm

with Chef Bill Cosgrove, the Executive Chef of The Upper Crust, one of the top ten Italian Restaurants in Connecticut.


  • Involtini di Melanzane - Eggplant Rolls
  • Polpetta Comodoro con Polenta - Meatball with Tomato Sauce and Polenta
  • Braciola alla Napoletana
  • Tiramisu Tradizionale



$85 per person

Full Participation

To Order, please call us at 860-355-0300. The Silo is working on a NEW EXCITING WEBSITE. Thank you! Any questions, please email us at

16-0305b Downton Abbey-The Final Dinner Gong

16-0305b Downton Abbey-The Final Dinner Gong: Saturday, March 5th, 6:30-9:30pm

Catherine Titus Felix returns for a class featuring foods from Downton Abbey, Season 5 and the final season 6. She will supplement foods mentioned on the show with period-appropriate recipes to round out a formal dinner menu evocative of the era. We don’t know what delicacies will be served at the Abbey during season 6 at this point, but our menu will include favorites from season 5.


  • Crab-meat Canapes
  • Miss Denker’s Restorative Chicken Broth
  • Tournedos of Beef
  • Spinach Soubrics (spinach patties)
  • Potato Croquettes
  • Victoria Sandwich Cake
  • Spotted Dick (steamed pudding with currants)

$110 per person

To Order, please call us at 860-355-0300. The Silo is working on a NEW EXCITING WEBSITE. Thank you! Any questions, please email us at

16-0306a A New Look at Surf and Turf

16-0306a A New Look at Surf and Turf: Sunday, March 6th, 11-2pm

Catherine and Dan Felix offer a fresh take on this popular combination. They will demo cutting an entire beef tenderloin then students will divide into teams to prepare 3 menus featuring filet with coordinated seafood dishes, sides and desserts.


  • Beef Tournedos with Grainy Mustard Sauce
  • Broiled Salmon
  • Rice Pilaf
  • French Green Beans with Almonds
  • Chocolate Covered Strawberries


  • Roasted Tenderloin with Horseradish Cream
  • Smoked Scallops
  • Re-baked Potatoes
  • Cold Tomato Coulis and Lettuce
  • Chocolate Mousse


  • Chateaubriand with Mushroom and Vermouth Sauce
  • Sauteed Sole Filets
  • Spatzle
  • Broccoli with Lemon and Garlic
  • Classic Panna Cotta

$110 per person

To Order, please call us at 860-355-0300. The Silo is working on a NEW EXCITING WEBSITE. Thank you! Any questions, please email us at

16-0312a Herb Gardening from Container to Garden to Plate

16-0312a Herb Gardening from Container to Garden to Plate: Saturday, March 12th, 11-2:30pm


Herbs are the crowning touch to any food or drink preparation. The most memorable dishes are finished with herbs to accentuate and intensify layers of deep, rich flavors. Learn herb basics from Master Gardener Denise Fitch of the Green Spot in New Milford, CT.

She will focus on…

Growing Herbs Indoors and Outdoors
Perennial and Annual Herbs
Succession Herb Planting to Insure Fresh Herbs A Season
Container Herb Gardening
Planning an Herb Garden
Tips for Success-Fertilizing, Insect and Disease Prevention
Harvesting and Preserving Herbs

$60 per person

To conclude the class, Cooking School Director Sandy Daniels will demonstrate the preparation of a light lunch, using fresh herbs of course!
All participants receive a 20% coupon good toward the purchase of herbs ordered the day of the class or purchases of herbs made at the Green Spot from March 23rd until May 31st.

To Order, please call us at 860-355-0300. The Silo is working on a NEW EXCITING WEBSITE. Thank you! Any questions, please email us at

16-0319a Spring in Thailand

16-0319a Spring in Thailand: Saturday, March 19th, 11-2:30pm

Get ready to take fresh and simple ingredients and create Thai dishes under the watchful eye of Chef Suchada Palmer. Using treasured recipes from her Aunt and Uncle’s restaurant she has developed a menu that reflects Spring in Thailand along with all of the flavorful herbs and spices that make Thai food so palate pleasing and popular. After this class you’ll be able to create delicious Thai food in your own kitchen! This class was SOLD OUT last time so register today!


  • Spicy Corn Patty Cake
  • Crab Rangoon with Sweet and Sour Sauce
  • Spicy Mug Bean Noodle with Shrimp
  • Mince Spicy Chicken with Thai Herbs
  • Marinated Pork on a Bamboo Stick with Toasted Rice Sauce
  • Sticky Rice
  • Emeral Tapioca Coconut Dessert

Full Participation
$85 per person

To Order, please call us at 860-355-0300. The Silo is working on a NEW EXCITING WEBSITE. Thank you! Any questions, please email us at

16-0402b An Evening in Italy Wine Dinner

16-0402b An Evening in Italy Wine Dinner: Saturday, April 2nd, 6-9pm

Be sure to join Chef Anne (Noto) McClelland, from the First Bite Catering, for a wine pairing dinner that will have you saying “Magnifico”!!! We selected just of handful of Italy’s 800 wine varietals and paired them with sumptuous Italian dishes!

  • Sweet bay scallops swimming in a fragrant warm tomato –fennel-herb dressing laced with flavors of toasted cardamom and fennel spices, fresh basil and tarragon.
  • Seasonal mixed greens and grilled radicchio garnished with blood orange supremes, caramelized onions, tossed with blood orange vinaigrette and garnished with grated soppressata (Anne’s family recipe) and polenta croutons.
  • Heavenly, light pillows of ricotta-based spinach gnocchi with tomato-cream pink vodka sauce finished with sauteed prosciutto and spring chives, and grated parmigiano reggiano.
  • Succulent Porchetta -Rollatini of pork butt seasoned with fennel, salt, pepper, garlic, and paprika accompanied friggione – a Bolognese dish of potatoes, tomatoes and onions.
  • Vanilla panna cotta crowned with cara cara orange vanilla sauce accompanied by an almond biscotti.

$125 per person

To Order, please call us at 860-355-0300. The Silo is working on a NEW EXCITING WEBSITE. Thank you! Any questions, please email us at

16-0416a Celebrating Julia Childs

16-0416a Celebrating Julia Childs: Saturday, April 16th, 11-3pm

Julia Carolyn Child (maiden name, McWilliams was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef.


  • Gougere -Savory Cheese Puffs
  • Bourride - Provencal Fish Soup with Saffron Rouille Croutons
  • Classic Coq au Vin
  • Asparagus, Sugar Snap Pea & New Potato Salad
  • Reine de Saba - Individual Chocolate Souffle Cakes
  • Homemade Parisans Frozen Custard

with Chef Daniel Rosati
Full Participation
$110 per person

To Order, please call us at 860-355-0300. The Silo is working on a NEW EXCITING WEBSITE. Thank you! Any questions, please email us at

16-0416b My Italian Steakhouse

16-0416b My Italian Steakhouse: Saturday, April 16th, 6-9:30pm

with Chef Daniel Rosati


  • Panzanella Salad Crostini
  • Classic Roman Bucatini all’Amatriciana
  • Grilled Sliced Flat Iron Steak Pizzailoa
  • Neapolitan Braised Cannellini Beans with Escarole & Garlic
  • Truffle Scented Crispy Potato Cakes
  • Chocolate Amaretti Custard

Full Participation
$110 per person

To Order, please call us at 860-355-0300. The Silo is working on a NEW EXCITING WEBSITE. Thank you! Any questions, please email us at

16-0417a Cookin’ Brunch Anytime!

16-0417a Cookin' Brunch Anytime: Sunday, April 17, 10:30-2:20pm

with Chef Daniel Rosati


  • 3 Cheese Savory Croissant Bread Pudding
  • Chorizo, Piquillo Pepper & Manchego Frittata
  • Southern Italian Sausage & Potato Cake
  • Maple Glazed Stuffed French Toast Strata
  • Baby Kale, Mixed Grain, Fruit & Nut Salad
  • Blueberry Lemon Loaf

Full Participation
$95 per person

To Order, please call us at 860-355-0300. The Silo is working on a NEW EXCITING WEBSITE. Thank you! Any questions, please email us at

Custom Classes Are Available

Custom Classes Are Available: Please call for more information. 860-355-0300

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.

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.