The Silo Cooking School at Hunt Hill Farm

The Silo Cooking School at Hunt Hill Farm, Please Scroll Down to View our Cooking Class Schedule.

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.

Custom Classes are available for any occasion! Click here to learn more.

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.

15-1003a Bread and Pizza Workshop

15-1003a Bread and Pizza Workshop: Saturday, October 3, 11:00-2:00pm

You might just want to live on bread after you’ve mastered making your own. Let “bread-head” Catherine Felix show you how with tasty versions of:


  • Basic White Bread and variations
  • Honey Whole Wheat Bread
  • Pizza
  • Foccacia with different toppings
  • English Muffins and variations
  • Flaky Biscuits
  • Irish Soda Bread

Full Participation

$100 per person. # of students:

15-1004a Big Chef, Little Chef Cooking Brunch

15-1004a Big Chef, Little Chef Cooking Brunch: Sunday, October 4th, 10-1pm

with the Silo's Kids Cooking School Instructor, Nancy Stuart Junior Chefs Ages 6-10 accompanied by a Parent.
Price is per parent child-team.

Menu: Pancakes to muffins and eggs to waffles and apple sauce too!

Full Participation

$80 per parent child-team. {per team}

15-1012b Bountiful Baking for Junior Bakers

15-1012b Bountiful Baking for Junior Bakers: Monday, October 12th, 1-4:30 p.m.

Spend Columbus Day with Cooking School Director Sandy Daniels as you fill the Silo Cooking School with the tantalizing aromas of fresh baked goods filled with the bounty of the fall harvest.

Full Participation/Class Size Limited
Ages 11-15

(Price Includes an official Silo apron)

$60 per person. # of students:

15-1016b A Sublime Vegetarian Meal

15-1016b A Sublime Vegetarian Meal: Friday, October 16th, 6:30-9:30pm

Do you find yourself eating more plant based foods or is someone in your family a vegetarian? Come learn a few versatile crowd pleasing recipes as you embark into the world and vegetarian food. With just a bit of knowledge and a few delicious recipes you will discover how vegetarian meals can be enjoyed by your whole family no matter what their food preferences.
with Cassandra Purdy


  • Black Bean Burritos and Quesadilla’s with Kale Sofrito
  • Quinoa and Feta Tabouleh
  • Cheddar Lentil Burgers with Walnuts and Quinoa
  • Warm Lentil and Roasted Vegetable Salad with Lemon Parsley Dressing
  • Brown Rice Pilaf with Toasted Pumpkin Seeds and Roasted Butternut Squash
  • Breakfast Porridge with Brown Rice and Quinoa with Maple Syrup and Apples
  • A Hearty Vegetarian Pot Pie with Miso Gravy, Sriracha and Maple Glazed Tempeh


Full Participation

$85 per person. # of students:

15-1017a Tasty Thai From Your Own Kitchen

15-1017a Tasty Thai From Your Own Kitchen: Saturday, October 17th, 11-2pm

Suchada Palmer spent time in her aunt and uncles restaurant kitchen in Bangkok. It was there she learned that cooking was complex- requiring proper tools and techniques but most importantly use of age-old family recipes. Share Suchada’s passion for Thai food as she unlocks the time honored secrets of her family recipes.


  • Wonton (Keiew Todd)
  • Fried Spring Rolls (Po Pia Thot)
  • Chicken Satay (Kai Satay) with Peanut Sauce,
  • Papaya Salad (Som Tum),
  • Coconut Soup (Tom Ka Gai)
  • Pad Thai Shrimp
  • Panang ( Beef Curry)
  • Sweet and Sticky Rice with Mango (Khao Niewow Ma Mauang)


$85 per person. # of students:

15-1018a Big Chef, Little Chef Cooking Supper

15-1018a Big Chef, Little Chef Cooking Supper: Sunday, October 18th, 10-1 pm

with the Silo's Kids Cooking School Instructor, Nancy Stuart Junior Chefs Ages 6-10 accompanied by a Parent.
Price is per parent-child team.

Menu to be Determined!

Full Participation

$80 per per parent child team. {per team}

15-1023b Holy Cow! Happy Acres Farm

15-1023b Holy Cow! Happy Acres Farm: Friday, October 23, 6:00-9:30pm

Happy Acres Farm-Anatomy of a Roast Complete with A Fall Harvest Dinner
Meet and Greet: 6-6:30pm - Get acquainted with Sal along with the managers and directors of Happy Acres, Sherman, CT.

Happy Acres Farm, based in Sherman Connecticut, currently raises grass-fed beef and is diversifying to include other pastured livestock, fresh produce and educational programming. Happy Acres employs innovative, sustainable practices to constantly improve the health and diversity of the land while treating all animals with respect and aiming to be an integral part of a thriving local community.
As you relax in our Silo kitchen, Sal “the butcher” will demystify rump roast, bottom round and top round along with other cuts of beef that make purchasing beef such a challenge. Cooking School Director Sandy Daniels completes the meal using seasonal produce from Finnegan’s Farm West.

Special Price on Happy Acres Beef purchased at the class!


$95 per person. # of students:

15-1024b Pairing Food & Wine

15-1024b Pairing Food & Wine: Saturday, October 24, 6-9pm

Love Wine? We do! Join us for an evening of California wines paired with delicious local produce and delicacies. This relaxing evening will walk you through the basics of tasting wine and complementing each menu item with the best wine selection. Please join us for, East Coast Food Meets West Coast Wine. with Chef Anne McClelland


Sauvignon Blanc:

  • Food Pairing:  Goat cheese medallions in panko atop fresh local greens with Lemon Thyme vinaigrette and candied Pecans

  • Chardonnay:
  • Food Pairing: Sweet Potato and Crab Cake with sage aioli

  • Pinot Noir:
  • Food pairing: Black pepper parmesan risotto finished with truffle oil and crispy prosciutto

  • Napa - Cabernet Sauvignon:
  • Food Pairing: Cherry Cabernet Glazed Lamb Chops served with Quinoa with caramelized butternut squash and roasted brussel sprouts.

  • Late Harvest Zinfandel:
  • Food Pairing:  Chocolate ganache mini martini with fresh berries.

Demonstration and Wine Tasting

$125 per person. # of students:

15-1025a Halloween Magic

15-1025a Halloween Magic: Sunday, October 25, 10-1pm

with the Silo's Kids Cooking School Instructor, Nancy Stuart Junior Chefs Ages 5-10

Menu to be Determined!

$45 per person. # of students:

15-1107a New England Open House

15-1107a New England Open House: Saturday, November 7th, 11-2pm

Sarah Leah Chase, co-author of the Silver Palate Good Times Cookbook, author of Nantucket Open-House Cookbook, Cold Weather Cooking, Pedaling Through Burgundy and Provence Cookbooks returns to The Silo kitchen where she began her teaching career to share a meal from her latest cookbook, The New England Open-House Cookbook. “All of the recipes are simple and elegant and each has a remarkable twist to make it special. This is exactly the food you want to cook at home-delicious, satisfying, earthy food that your friends and family will love.” Ina Garten

Comfort me with Cranberries, Cheddar, Chowder and Corn Bread


  • Jeweled Olives with Cranberries and Walnuts
  • Quesadillas with Smoked Cheddar Cheese and Pumpkin Seed Pesto
  • Fish Chowder
  • Cast-iron Skillet Pumpkin Corn Bread with Maple Pecan Butter
  • Cousin Jennifer’s Cranberry Date Pie

*Price of book included in class*



$100 per person. # of students:

15-1108a Italian Thanksgiving

15-1108a Italian Thanksgiving: Sunday, November 8th, 11-2pm

Put a Italian twist on your Thanksgiving meal with a menu from William Cosgrove, the Executive Chef of The Upper Crust, one of the top ten Italian Restaurants in Connecticut. The Pilgrims might not smile but your family will enjoy these palate delights.


  • White Polenta with Porcini Mushrooms and Teleggio
  • Butternut Squash Gratin
  • Brussels Sprout Hash with Sage and Pancetta
  • Turkey Breast Rollatini with Fig and Sausage Panzanella and Pomegranate, Chianti gravy
  • Apple, Amaretti Cookie Parfait with Desaronno Whipped Cream

Full Participation

$100 per person. # of students:

15-1114a International Feast of the 7 Fishes

15-1114a International Feast of the 7 Fishes: Saturday, November 14th, 11:00 - 3:00pm

Daniel Rosati, owner of La Villa Cucina, a cooking school established in 1998, offering culinary travel programs within the Italian regions of Campania, Piedmont, Tuscany, Umbria and Sicily.


  • 3 Grain Fried Oysters with Siracha Ginger Sauce
  • Crab Stuffed Roasted Tomatoes
  • Portuguese Style Clasm in Green Sauce
  • Shrimp & Salmon Stuffed Fillet of Sole
  • Scallop Gratin “Parisienne”
  • Kataifi Wrapped Shrimp with Raita Dipping Sauce
  • Asian Roasted Cod in Banana Leaf
  • Limoncello Tiramisu

Full Participation

$110 per person. # of students:

15-1114b Home for The Holidays

15-1114b Home for The Holidays: Saturday, November 14, 6:00 - 9:30pm

with Chef Daniel Rosati


  • Individual Herb Goat Cheese Souffle
  • Cream of Spinach Soup with Roasted Red Pepper Crouton
  • Dijon and Rosemary Crusted Rack of Lamb
  • Scalloped Potatoes Dauphinois
  • Green Bean Salad with Shallots and Roasted Hazelnut Dressing
  • Mocha Pots de Creme Custard Cups

Full Participation

We're sorry, but this class is currently closed. Please call to be placed on a waiting list.

15-1115a Great Holiday Baking

15-1115a Great Holiday Baking: Sunday, November 15, 10:00 - 3:00 p.m.

with Chef Daniel Rosati


  • Chocolate Rspberry Trifle
  • Old Fashioned Gingerbread Cake
  • French Almond Macaron Torte
  • Double Chocolate Hazlenut Tart
  • Lavilla Cucina Oatmeal Cookies
  • Pecan Apricot Bars

Full Participation

$90 per person. # of students:

GB-15 Gingerbread

GB-15 Gingerbread!

Assistant Cooking School Director Nancy Stuart returns with this long-standing Silo tradition!

Teams of two create a beautiful gingerbread house complete with Candy, Cookies, Cereal, Pretzels, Ice Cream Cones, Colored Sugars and Imagination in combination to make a One-of-A-Kind Gingerbread House to take home. Don't miss the FUN!

Please sign up early as these classes sell out very quickly. Full participation, class size is limited.

Offered two ways. 

Construct Your Own: Teams create their own beautiful gingerbread house from scratch to take home.

Already Standing: Great for those with less time and younger children. Your gingerbread house is already assembled and standing. All you do is decorate! 

(Note:  If you would like an Already Standing gingerbread house for any of our gingerbread classes, call the Cooking School with your request when you register so we may accommodate you.)

$85 per house for each parent/child or adult team. Maximum 2 people per team, NO EXCEPTIONS!!!! 


GB 15-A Gingerbread House Class
Saturday, November 21, 9 a.m. to 1 p.m.
$85 per team.
Construct your own (Maximum 2 people per team)
# of Teams
GB 15-B Gingerbread House Class
Saturday, November 21, 2 p.m. to 6 p.m.
$85 per team.
Construct your own (Maximum 2 people per team)

# of Teams
GB 15-C Gingerbread House Class
Sunday, November 22, 10 a.m. to 2 p.m.
$85 per team.
Already Standing Only (Maximum 2 people per team)

# of Teams
GB 15-D Gingerbread House Class
Friday, November 27, 9 a.m. to 1 p.m.
$85 per team.
Construct your own (Maximum 2 people per team)
# of Teams
GB 15-E Gingerbread House Class
Friday, November 27, 2 p.m. to 6 p.m.
$85 per team.
Construct your own (Maximum 2 people per team)

# of Teams
GB 15-F Gingerbread House Class
Saturday, November 28, 9 a.m. to 1 p.m.
$85 per team.
Construct your own (Maximum 2 people per team)

# of Teams
GB 15-G Gingerbread House Class
Saturday, November 28, 2 p.m. to 6 p.m.
$85 per team.
Construct your own (Maximum 2 people per team)

# of Teams
GB 15-H Gingerbread House Class
Sunday, November 29, 9 a.m. to 1 p.m.
$85 per team.
Construct your own (Maximum 2 people per team)

# of Teams
GB 15-K Gingerbread House Class
Saturday, December 5, 9 a.m. to 1 p.m.
$85 per team.
Construct your own (Maximum 2 people per team)

# of Teams
GB 15-M Gingerbread House Class
Sunday, December 6, 9 a.m. to 1 p.m.
$85 per team.
Construct your own (Maximum 2 people per team)

# of Teams
GB 15-O Gingerbread House Class
Friday, December 11, 6 p.m. to 9 p.m.
$85 per team.

# of Teams
GB 15-P Gingerbread House Class
Saturday, December 12, 9 a.m. to 1 p.m.
$85 per team.
Construct your own (Maximum 2 people per team)

# of Teams
GB 15-Q Gingerbread House Class
Saturday, December 12, 2 p.m. to 6 p.m.
$85 per team.
Already Standing (Maximum 2 people per team)

# of Teams
GB 15-R Gingerbread House Class
Sunday, December 13, 10 a.m. to 2 p.m.
$85 per team.
Already Standing Only (Maximum 2 people per team)

# of Teams

Nutmeg Olive Oil

Nutmeg Olive Oil - Oil of the Month at the Silo Cooking School! Coratina Gran Cru EVOO

Coratina Gran Cru EVOO

*Crush Date: November 2014

Robust Intensity
Made from hand-picked olives on the “La Fenice – Coppa Malva” estate owned by the Galantino family, this early harvest small batch exquisite Coratina is extremely complex. Displays herbaceous qualities and notes of green apple. Unique, floral finish. Clean, crisp and pungent! Big Coratina Aroma!
*Polyphenols:  324ppm       *FFA: 0.20
*Oleic Acid: 75.8             *Peroxide: 7.9
*DAGs: 97.8                   *PPP: <1.0
Organoleptic Taste Panel Assessment:
Fruitiness:  5.0 Bitterness:  3.3   Pungency:  4.5
As measured at the time of crush. Country of origin: ITALY

Custom Classes Are Available

Custom Classes Are Available: Please Click the brochure for pricing. Or 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.