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The Silo Cooking School at Hunt Hill Farm
Aug. `10
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Sep. `10
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Oct. `10
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Nov. `10
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Dec. `10
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Custom Classes
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When the Silo Cooking School first opened it was the only recreational cooking school in Connecticut. In a picturesque barn and nestled in the Litchfield Hills, it was truly a gourmet getaway. But it didn’t take long for this ‘hidden gem’ to develop a devoted clientele of both amateur and budding professional chefs.
Coming on the heels of a successful string of restaurants owned and operated by the Hendersons, the Silo Cooking School has had guest instructors that ranged from local chefs and product representatives to Jacques Pepin, Giuliano Bugialli, Martha Stewart, and more!
Today, the cooking school continues to offer the same quality recreational classes for all skill levels and of endless variety. World-class instructors – Rachel Ray, Betty Rosbottom, Arthur Schwartz, Helen Chen and Rick Rodgers, to name but a few - still enjoy the intimacy of the school and the beautiful farm. We’re sure you will, too!
Custom Classes are available for any occasion! Click here to learn more.
Check out our current class schedule by clicking on the month to the left, or by scrolling below. You may also call to check availability
and enroll at (860) 355-0300.
10.32 My Big Fat Greek -Cypriot Mezze Party
Saturday, August 14, 6pm-9:30pm
Chef Rea Varveris
Be swept up in Chef Rea’s enthusiasm for her native food and culture.
Class begins with grilled Halloumi, pita and a celebratory shot of ouzo followed by Tzatziki, Taramosalata (caviar dip), Cypriot Salad, Spanakotyropita (Spinach Cheese Pie), Eliopita (Quick Olive Bread), Dolmadhes (Meat -Stuffed Grape Leaves), Yeeros, Garithes sti shara (shrimp kebobs), Baklava and Lokmadhes.
We will finish with Turkish coffee and maybe even some fortune reading. Belly-dancers welcome!
(full participation) $85 or 2 for $160
THIS CLASS IS FULL. Please ask to be put on the waiting list.
We're sorry, but this class is currently closed. Please call to be placed on a waiting list.
TEENS INT’L. CULINARY EXPERIENCE
SUNDAYS IN AUGUST
You may not be traveling abroad this summer, but you can still enjoy the food with this 3 course series!
All classes take place 12pm-3 pm.
Ages 12-17. (full participation)
10.33 MEDITERRANEAN CUISINE
GREECE AND CYPRUS CELEBRATION with Drumming Circle
Sunday, August 15, 12pm - 5pm.
Chef Rea Varveris
Learn about the mezze tradition w/ native chef Rea Varveris. We start out toasting with a shot of sparkling cider, grilled halloumi and toasted pita bread. Menu also includes Tzatziki Dip, Hummus, Greek Salad, Souvlakia (kebabs) of chicken and pork, mini spanikopitas ,Greek Pizza Muffins and Sesame Cookies. Don’t miss this unique class!
(full participation) $75 per student
This price includes the Drumming Circle Music Event, 3:30-5:00 after the class!
10.34 TEENS - ALL AROUND ASIA FAVORITES
Sunday, August 22, 12 - 3pm
In this second in our TEEN INTERNATIONAL CULINARY EXPERIENCE
Chef Anne Gallagher will help you discover the exotic ingredients and learn the basic techniques of a variety of Asian cuisines such as sushi, spring rolls, potstickers and more!
(full participation) $65 per person
Only 5 spaces left as of July 17
10.35 TEENS - HANDMADE IN ITALY
Sunday, August 29, 12 - 3pm
The final installment of our TEEN INTERNATIONAL CULINARY EXPERIENCE for this season!
Stuffed Pastas and Sauces with Chef William Cosgrove of the Upper Crust Trattoria
We’ll make pasta dough from scratch and form it into Cannelloni, Tortellini, Ravioli and more as well as prepare classic Italian sauces to accompany the pasta.
(full participation) $65 per person
Only 5 spaces left as of July 17
10.36 King Arthur Flour Baking Weekend!
Saturday, Sept 11, 11am-3pm
You don’t need to travel to Vermont to experience the famous King Arthur Baking Education Center. It’s here at the Silo! Classes will be taught by Jessica Meyers. Chef Meyers has a culinary arts background and has worked at King Arthur Flour as a Baking Education Center instructor and assistant,
Braided Sweet Breads Workshop: Do the Twist with Jessica!
In this class each student will make an egg rich bread dough and learn braiding techniques. We’ll make a raspberry-filled braid, pumpkin challah and caramel pecan buns to bake at home.
(full participation) $85 or 2 for $160
10.37 Rustic European Tarts Workshop
Sunday, September 12, 11am-3pm
Add an international flair to your repertoire by learning two distinct methods of preparing tart dough and two different types of fillings. In creating a rustic chocolate nut version and a beautiful fruit crostata, each student will experience the difference in preparing two tart doughs; practice mixing, rolling, decorative edging and baking techniques.
(full participation) $85 or 2 for $160
10.38 Teens Cook! French Cooking a la Julia
Sunday, September 19, 11am-2pm
with Cooking School Director Mary Kravec
Cooking School Director Chef Mary Kravec is an alumna of Le Cordon Bleu.
She will teach a traditional menu: Cheese Souffle, Asparagus Hollandaise, Deviled Chicken Breast, Duchesse Potatoes, Gateau de Crepes a la Normande (Apple and Macaroon Crepe Cake) with Chantilly Cream.
(full participation) $65 Ages 12-17
Custom Classes
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- $155 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 - $135 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- $100 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 dinner upon completion of the class.
In all cases above, there is a 10 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.
01/2010
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Latest from HHF
Suvir Saran’s
Roasted Baby Potatoes with Southern Indian Spices
On June 19th and 20th 2010
Suvir Saran
will be at the Silo Cooking School.
¼ C canola oil plus extra for greasing baking dish
3 pounds baby red potatoes, rinsed and halved
20 curry leaves (optional)
6 dried red chilies
2 tsp mustard seeds
1 ½ tsp cumin seeds
A 1” piece of fresh ginger, peeled and finely minced
3 garlic cloves, peeled and finely minced
½ jalapeno, finely chopped
1 T kosher salt
½ C chopped fresh cilantro leaves
½ C fresh chopped mint leaves
1 lime, half juiced and the other half cut into wedges for serving
¼ tsp cayenne pepper
Preheat oven to 400 degrees. Grease a large deep baking dish with one oil and add the potatoes. Set aside.
Heat oil with curry leaves (if using), chilies, mustard seeds, and cumin seeds in a large skillet until mustard seeds start to pop, about 1 ½ minutes.
Stir in ginger, garlic, and jalapeno and cook, stirring often, until garlic is fragrant, about 1 minute.
Add the turmeric and salt and cook for another minute. Pour spices over potatoes and stir to coat well.
Bake potatoes until tender and browned, about 25-40mts, stirring every 10 minutes.
Remove from oven and stir in cilantro, mint, lime juice and cayenne. Serve w/ lime wedges
(serves 8)
from “American Masala”
