Hunt Hill Farm Trust offers a full season of programs and events - concerts, poetry and literary readings, nature walks, kids camps and more.
For Bucky Pizzarelli Concert Tickets
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For Rental Information
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There is no charge, but reservations are requested. Reserve your seat(s) below or call (860) 355-0300. “Artists Meet and Greet” will be held following the program.
Ira Joe Fisher. A prolific writer and poet, Ira was awarded two regional Emmys for television writing. His poetry has appeared in Poetry New York, The Alembic, The New York Quarterly, Entelechy International, Diner, Ridgefield Magazine and the anthology Confrontation. He is the author of Remembering Rew, a poetry chapbook, and two full-length collections of verse, Some Holy Weight in the Village Air and Songs From an Earlier Century. Ira has a Master of Fine Arts degree in poetry from New England College. He has taught poetry, communications and broadcast history at New England College and he lectures and teaches at UConn (Stamford, Torrington and Waterbury), and at Mercy College in Dobbs Ferry, NY.
Cheryl Moskowitz is an American born poet, novelist and playwright who has lived in London since 1970. In 1996, she co-founded the Association for Literary Arts and Personal Development (LAPIDUS) and began teaching on the Creative Writing and Personal Development faculty at Sussex University. She currently co-chairs the London branch of LAPIDUS. She has published a novel, Wyoming Trail (Granta, 1998); a collection of poetry for children, Can It Be About Me? (Circle Time Press, 2009), selected by Children’s Poetry Bookshelf as a recommended title; and a poetry collection, The Girl Is Smiling (Circle Time Press, 2012). Cheryl’s poems have received awards in the Torbay Poetry Competition (2009); Bridport Prize (2010); the Troubadour International Poetry Prize (2010); and the International Hippocrates Prize for Poetry and Medicine (2011), for which she won Second Prize in the Open Category for her poem Correspondence with the Care Home.
Dimitri Rimsky grew up in Washington Depot, resides in Washington, and is a graduate of Washington High School (class of 1965). He is now a house painter, sometime web designer and occasional poet. Dimitri has been reading his poetry at various coffee houses and other venues since he was 18. Dimitri has read his work as a featured poet at the Washington Art Association, The Sherman Playhouse, Wooster School in Danbury, the Hickory Stick Bookshop in Washington Depot, and the Poetry Institute in New Haven.
Elizabeth Thomas is a widely published poet, performer, teacher and advocate of the arts. The author of two poetry collections and one book on writing for youth and teachers, she has read her work throughout the U.S. She has also been a member of three Connecticut National Poetry Slam teams and in 1998 was a member of the U.S. team that traveled to Sweden. Much of her energy and time is devoted to designing and teaching writing programs for schools and organizations in many parts of the country. As an outstanding advocate of youth in the arts, Elizabeth is a coach and organizer with Brave New Voices: International Youth Poetry Slam and Festival. She is also the founder of UpWords Poetry, a company dedicated to promoting programs for young writers and educators, based on the belief that poetry is meant to be heard out loud and in person.
Sari Max. A resident of Washington, CT, Sari is Co-Vice President of the Friends of Washington Music. In addition, she is a workshop leader and music, acting, and multimedia teacher for all ages. She has performed at numerous venues and private functions in NY and CT, including Wisdom House; The Children’s Museum of NY; The Museum of the City of New York; Saatchi and Saatchi; IBM; G.E. Capital Corp.; Central Park Conservancy; The 92nd Street; The Marriott Marquis; The Plaza Hotel; The Pierre Hotel; Sherry Netherland; The Lotus Club; and The Mayflower Inn. This past July, Sari performed to a sell-out crowd and to much acclaim at The Silo / Hunt Hill Farm in a production of Noisy Joy to the Bonehouse Blues, the story of her life and career in music (and also the title of her new CD).
Nancy Winston. For the past 40 years, Winston has delighted audiences at the Pierre Hotel (20 years at the Cafe Pierre), The Plaza Hotel, the Waldorf Astoria’s Cocktail Terrace, playing Cole Porter’s Steinway, the St. Moritz, the Helmsley-Palace, the Park Lane, the Taft Hotel, the New York Sheraton, Delmonico’s, and on and on. She has played for Tony Bennett, Shirley Jones, Jack Jones, Jane Russell and Patti Lupone among others. Her CD “My Shining Hour” is available on http://www.cdbaby.com/cd/winston. Winston attended the University of Michigan as a music major and graduated with a degree in music from New York University in 1967. In the 1970’s Nancy found work as a pianist-singer, playing all over the country in venues as far reaching as Hawaii, but eventually her abilities as a pianist and singer combined to make her a popular interpreter of the American Songbook.
Voices of Poetry (VOP) was founded by poet and poetry activist Neil Silberblatt. Since 2012, VOP has presented a series of poetry and music events featuring distinguished poets and writers, including Connecticut’s former Poet Laureate at venues throughout the state, including Ridgefield’s Aldrich Contemporary Art Museum; The New Britain Museum of American Art; The Sherman Playhouse; Minor Memorial Library in Roxbury; Gunn Memorial Library in Washington; Cornwall Bridge Gallery; and Hartford Public Library. VOP also has presented poetry events to raise support for community organizations. Voices of Poetry / Thanks for the Giving, a poetry and music event on November 9, 2013 raised more than $1,200 for Loaves and Fishes, New Milford’s community soup kitchen and food pantry. VOP hosts a Facebook “group” page which, at last count) had 695 members, including numerous poets and writers, many of whom have won numerous awards for their work, and editors, publishers, composers, musicians in all genres, professors, and fans of the printed, written or sung word.
Surrounded by hundreds of acres of open space, and active farmland, stonewalls, and woodlands, Hunt Hill Farm, listed on the National Register of Historic Places is conveniently located – just 90 minutes from New York City and a short drive from Fairfield and Hartford counties.
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The Bucky Pizzarelli and Ed Laub Duo has been performing for the past 12 years after a lifetime association as teacher/student.
As a duo they perform for audiences all over the US and Canada in clubs, concert halls and jazz festivals.
They combine instrumental and vocal arrangements with an emphasis on the Great American Songbook and well as some of the classic 1930’s guitar duos made popular by Carl Kress/ Dick McDonough, Eddie Lang and George Smith.
Doors Open at 7 p.m.
Meet Bucky at a Pre-Concert Reception 5:30 to 7 p.m.
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.
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.
Each day focuses on a different meal.
Tuesday - Breakfast and Egg-olicious recipes
Wednesday - Lunch
Thursday - Supper
Teens and Tweens will cook up recipes for a different meal each day. Full Participation.
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.
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.”
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.