Cooking School

Transcription

Cooking School

PAID
New Milford, CT
Permit No. 25
NONPROFIT ORG
U.S. Postage
Cooking School
Gallery, Concerts,
Events & Classes
T H E S I L O AT H U N T H I L L FA R M
Hunt Hill Farm
Trust was established
in 2003 as a nonprofit
organization, in affiliation
with the Smithsonian
Institution, with founding
gifts and the donation of its
buildings and grounds
by Ruth and Skitch Henderson.
Today Hunt Hill Farm
and The Silo offer area
SPRING/SUMMER 2012
44 Upland Road, New Milford, CT 06776
www.hunthillfarmtrust.org (860) 355-0300
residents, students, and
visitors opportunities to
experience music, art,
cuisine, crafts and literature
in a splendid setting of
historic farm buildings
and permanently protected
open space in the heart
of Connecticut’s Northwest
Corner.
In Our Corner
Through April 1
Featuring David Boyajian, sculpture; Florin Firimita, mixed media;
Fran Patnaude painting and sculpture; Andy Richards, oil
painting and sculpture; and Laurie Sweet, mixed media. In The
New Talent Gallery: New Milford High School Art Students.
Artistsʼ Gallery Talk: Sunday April 1, 2 p.m.
An Eclectic Mix
Opening Reception:
Saturday, April 14, 3 to 5 p.m.
Featuring Jill Sarver, oil painting;
Joel Spector, works on paper;
Margaret Zeitlin, collage;
and Jennifer Sabella, constructed
chairs. In The New Talent Gallery:
Gunnery Art Students.
Artistsʼ Gallery Talk:
Sunday, May 6, 2 p.m.
Entitled Women
Opening Reception: Saturday, May 19, 3 to 5 p.m.
Featuring Bette Alexander, figurative works in oil stick
and oil paint on paper and canvas; Bascove, oil paintings
and works on paper; Jill Cook, Small Works: linocut and oils;
and Sheryl Shakinovsky, plaster portrait sculpture.
In The New Talent Gallery: Wellspring Art Students.
Artistsʼ Gallery Talk: Sunday, June 24, 2 p.m.
May 19 to June 24
No Explanation
Opening Reception: Saturday, June 30, 3 to 5 p.m.
Featuring Paul Batch, oil figurative and portrait; Liz Dexheimer,
oil figurative; Joan Jardine, oil landscape; and Mary Lou
Alberetti, ceramic architectural sculpture. In The New Talent
Gallery: Chelsea Coon, Solo Student Exhibition, School
of the Museum of Fine Arts, Boston.
Artistsʼ Gallery Talk: Sunday, August 5, 2 p.m.
June 30 to August 5
Thank you to our sponsors
In Performance
Workshops and Classes
Sunday, March 11, 2 p.m.
Concert featuring Tommy Barkal, Flute;
Kristina Chamberlin, Oboe; Eric Haglund,
Piano; and Sara Wilton, Vocalist.
Sunday, April 15, 2 p.m.
Concert featuring Josh Baiad, Piano; Oliver Martinez, Vocalist;
Brooke Morris, Vocalist; Jennifer Poole, Flute; and Brianna Walker,
French Horn. $10 in advance, $15 at the door, $5 students.
An evening with photographer Rich
Pomerantz. Learn how innovative food
growers are changing the landscape not only
of our food culture, but agriculture in general.
Pomerantz, an award-winning photographer
will base his talk on Hudson River Valley
Farm, his recent book, and on his latest
blogging project about innovative young farmers nationwide.
Free to the public.
Hunt Hill Farm Trust’s
New Talent Music Initiative
The Art of Leaving
Documentary film screening about the life of immigrant artist Florin
Firimita. Brian Kamerzel, director. Artist interview with Davyne
Verstandig to follow. $10 Suggested Donation.
IN THE GALLERY
April 7 to May 13
THE PORTELL FOUNDATION
THE LEIR CHARITABLE FOUNDATION
THE ELLEN KNOWLES
HARCOURT FOUNDATION
STAFF
Liba Furhman,
Executive Director
Valerie Culbertson,
Gallery Director
Mary Kravec,
Cooking School
Director
Kimberly Prange,
Store Manager
Nancy Stuart Ploch,
Asst. Cooking School
Director
Open Wed. thru Sat., 10 a.m. to 5 p.m.;
Sun., Noon to 5 p.m. [email protected]
You Must Believe in Spring
Saturday, April 21, 6 p.m.
Nancy Winston, jazz vocalist and pianist.
Featuring songs from The Great American
Songbook. To benefit Hunt Hill Farm Trust.
$30 per person, $5 students. Includes wine
and appetizers “Meet and Greet” reception.
An Afternoon of Poetry and Music
Sunday, June 3, 2 p.m.
Featuring writers Davyne Verstandig, Fiona de Merell, Jane Darby
and others. Joined by Doug White, tenor sax; and Chris Casey,
pianist. More details to be announced.
Jazz in June
Saturday, June 9, 6 p.m.
Join tenor sax musician Dan Goble and
pianist Russell Hirshfield for a summer’s
evening of Jazz in The Silo Gallery. To
benefit Hunt Hill Farm Trust. $30 per
person, $5 students. Includes wine and
appetizers “Meet and Greet” reception.
A Taste of Spring
Farming Fresh Foods
Friday, May 11, 6 p.m.
Farm Places and Open Spaces
Saturday, May 12, 8 a.m. to 4 p.m.
Join photographer Rich Pomerantz for a day photographing the
legacy of Skitch Henderson at Hunt Hill Farm, which is part of a
500-acre farmland corridor, in agriculture since the 1700s. Bring
your digital camera (and its manual), charged batteries, storage
cards and lenses. Spend the day photographing a mix of silos,
stables and small barns. Then download your imagery and review
your work. Rich’s critique is one of the most popular parts of the
workshop. Dress for the weather and wear comfortable shoes
and a hat, bring sunscreen and bug spray. Lunch included.
IN PERFORMANCE
In the Gallery
BOARD
OF DIRECTORS
Arthur Weinshank
President
Mark Principi
Vice-President
Debbie Kiederer
Secretary
Tim Riordan
Treasurer
Jennifer Almquist
Julie Bailey
Charles Barlow
Art Kerber
John Harris
Marie O’Neill
Tom Pilla
Faith Stewart Gordon
Paula Walsh
Roy Young
7th Annual Wine and Beer Tasting
Friday, May 4, 6 to 8:30 p.m.
A showcase of international
wines and beers for your tasting
and purchase pleasure, presented
by County Wine and Spirits. Hors
d’oeuvres and music. $10 Brown
Bag Wine Grab Bag. For more
$195 per person.
Book ‘n Look
Wednesdays, April 11, 18, 25,
and May 2, 11 a.m. to Noon
Ages 3 to 5, must be accompanied
by an adult. Explore the Silo Gallery’s
exhibition, reading award-winning
picture books and art making using
water-based paint, collage and drawing.
April 11: The Red Book, by Barbara Lehman.
April 18: Marshmallow, by Claire Turlay Newberry
April 25: Fox and Hen Together, by Beatrice Rodriquez
May 2: Wave, by Suzy Lee.
Four sessions, $40 per child.
Peek at a Technique
Thursdays, April 19, May 24, June 14, July 19,
11 a.m. to 1 p.m. For Adults. Experiment with tools and materials
to learn how artwork in The Silo Gallery was created. Over a
casual lunch, discuss the origins of collage, the varied manners of
creating a style and different methods of paint application. With
Silo Gallery Director, Valerie Culbertson. Fee includes class
materials. Soup or salad provided by The Silo Cooking School.
Bring your own sandwich. Four sessions, $120 per person.
information visit our website.
Smithsonian Institution
Affiliations Program
PAID
New Milford, CT
Permit No. 25
NONPROFIT ORG
U.S. Postage
Cooking School
Gallery, Concerts,
Events & Classes
T H E S I L O AT H U N T H I L L FA R M
Hunt Hill Farm
Trust was established
in 2003 as a nonprofit
organization, in affiliation
with the Smithsonian
Institution, with founding
gifts and the donation of its
buildings and grounds
by Ruth and Skitch Henderson.
Today Hunt Hill Farm
and The Silo offer area
SPRING/SUMMER 2012
residents, students, and
visitors opportunities to
experience music, art,
cuisine, crafts and literature
in a splendid setting of
historic farm buildings
and permanently protected
open space in the heart
of Connecticut’s Northwest
Corner.
In Our Corner
Through April 1
Featuring David Boyajian, sculpture; Florin Firimita, mixed media;
Fran Patnaude painting and sculpture; Andy Richards, oil
painting and sculpture; and Laurie Sweet, mixed media. In The
New Talent Gallery: New Milford High School Art Students.
Artistsʼ Gallery Talk: Sunday April 1, 2 p.m.
An Eclectic Mix
Opening Reception:
Featuring Jill Sarver, oil painting;
Joel Spector, works on paper;
Margaret Zeitlin, collage;
and Jennifer Sabella, constructed
chairs. In The New Talent Gallery:
Gunnery Art Students.
Artistsʼ Gallery Talk:
Entitled Women
Opening Reception: Saturday, May 19, 3 to 5 p.m.
Featuring Bette Alexander, figurative works in oil stick
and oil paint on paper and canvas; Bascove, oil paintings
and works on paper; Jill Cook, Small Works: linocut and oils;
and Sheryl Shakinovsky, plaster portrait sculpture.
In The New Talent Gallery: Wellspring Art Students.
Artistsʼ Gallery Talk: Sunday, June 24, 2 p.m.
May 19 to June 24
No Explanation
Opening Reception: Saturday, June 30, 3 to 5 p.m.
Featuring Paul Batch, oil figurative and portrait; Liz Dexheimer,
oil figurative; Joan Jardine, oil landscape; and Mary Lou
Alberetti, ceramic architectural sculpture. In The New Talent
Gallery: Chelsea Coon, Solo Student Exhibition, School
of the Museum of Fine Arts, Boston.
Artistsʼ Gallery Talk: Sunday, August 5, 2 p.m.
June 30 to August 5
Thank you to our sponsors
In Performance
Workshops and Classes
Concert featuring Tommy Barkal, Flute;
Kristina Chamberlin, Oboe; Eric Haglund,
Piano; and Sara Wilton, Vocalist.
Sunday, April 15, 2 p.m.
Concert featuring Josh Baiad, Piano; Oliver Martinez, Vocalist;
Brooke Morris, Vocalist; Jennifer Poole, Flute; and Brianna Walker,
French Horn. $10 in advance, $15 at the door, $5 students.
An evening with photographer Rich
Pomerantz. Learn how innovative food
growers are changing the landscape not only
of our food culture, but agriculture in general.
Pomerantz, an award-winning photographer
will base his talk on Hudson River Valley
Farm, his recent book, and on his latest
blogging project about innovative young farmers nationwide.
Free to the public.
Hunt Hill Farm Trust’s
New Talent Music Initiative
The Art of Leaving
Documentary film screening about the life of immigrant artist Florin
Firimita. Brian Kamerzel, director. Artist interview with Davyne
Verstandig to follow. $10 Suggested Donation.
IN THE GALLERY
April 7 to May 13
THE PORTELL FOUNDATION
THE LEIR CHARITABLE FOUNDATION
THE ELLEN KNOWLES
HARCOURT FOUNDATION
STAFF
Liba Furhman,
Executive Director
Valerie Culbertson,
Gallery Director
Mary Kravec,
Cooking School
Director
Kimberly Prange,
Store Manager
Nancy Stuart Ploch,
Asst. Cooking School
Director
Open Wed. thru Sat., 10 a.m. to 5 p.m.;
Sun., Noon to 5 p.m. [email protected]
You Must Believe in Spring
Saturday, April 21, 6 p.m.
Nancy Winston, jazz vocalist and pianist.
Featuring songs from The Great American
Songbook. To benefit Hunt Hill Farm Trust.
$30 per person, $5 students. Includes wine
and appetizers “Meet and Greet” reception.
An Afternoon of Poetry and Music
Sunday, June 3, 2 p.m.
Featuring writers Davyne Verstandig, Fiona de Merell, Jane Darby
and others. Joined by Doug White, tenor sax; and Chris Casey,
pianist. More details to be announced.
Jazz in June
Saturday, June 9, 6 p.m.
Join tenor sax musician Dan Goble and
pianist Russell Hirshfield for a summer’s
evening of Jazz in The Silo Gallery. To
benefit Hunt Hill Farm Trust. $30 per
person, $5 students. Includes wine and
appetizers “Meet and Greet” reception.
A Taste of Spring
Farming Fresh Foods
Friday, May 11, 6 p.m.
Farm Places and Open Spaces
Saturday, May 12, 8 a.m. to 4 p.m.
Join photographer Rich Pomerantz for a day photographing the
legacy of Skitch Henderson at Hunt Hill Farm, which is part of a
500-acre farmland corridor, in agriculture since the 1700s. Bring
your digital camera (and its manual), charged batteries, storage
cards and lenses. Spend the day photographing a mix of silos,
stables and small barns. Then download your imagery and review
your work. Rich’s critique is one of the most popular parts of the
workshop. Dress for the weather and wear comfortable shoes
and a hat, bring sunscreen and bug spray. Lunch included.
IN PERFORMANCE
In the Gallery
BOARD
OF DIRECTORS
Arthur Weinshank
President
Mark Principi
Vice-President
Debbie Kiederer
Secretary
Tim Riordan
Treasurer
Jennifer Almquist
Julie Bailey
Charles Barlow
Art Kerber
John Harris
Marie O’Neill
Tom Pilla
Faith Stewart Gordon
Paula Walsh
Roy Young
7th Annual Wine and Beer Tasting
Friday, May 4, 6 to 8:30 p.m.
A showcase of international
wines and beers for your tasting
and purchase pleasure, presented
by County Wine and Spirits. Hors
d’oeuvres and music. $10 Brown
Bag Wine Grab Bag. For more
$195 per person.
Book ‘n Look
Wednesdays, April 11, 18, 25,
and May 2, 11 a.m. to Noon
Ages 3 to 5, must be accompanied
by an adult. Explore the Silo Gallery’s
exhibition, reading award-winning
picture books and art making using
water-based paint, collage and drawing.
April 11: The Red Book, by Barbara Lehman.
April 18: Marshmallow, by Claire Turlay Newberry
April 25: Fox and Hen Together, by Beatrice Rodriquez
May 2: Wave, by Suzy Lee.
Four sessions, $40 per child.
Peek at a Technique
Thursdays, April 19, May 24, June 14, July 19,
11 a.m. to 1 p.m. For Adults. Experiment with tools and materials
to learn how artwork in The Silo Gallery was created. Over a
casual lunch, discuss the origins of collage, the varied manners of
creating a style and different methods of paint application. With
Silo Gallery Director, Valerie Culbertson. Fee includes class
materials. Soup or salad provided by The Silo Cooking School.
Bring your own sandwich. Four sessions, $120 per person.
information visit our website.
Smithsonian Institution
Affiliations Program
12-SMC-01
Alluring Appetizers
12-SMC-02
Knead Romance?
12-SMC-03
In The Mood For Mezze
Thursday, April 19, 6 to 8:30 p.m.
Thursday, May 17, 6 to 8:30 p.m.
(You might find it in this Breads Workshop!)
Thursday, June 21, 6 to 8:30 p.m.
(Tantalizing Tastes of the Mediterranean)
Second Thursdays: Literary Lunches
A Culinary Book Club
What could be better than this new series that
joins two passions - reading and eating?
Join Cooking School Director Chef Mary Kravec and Book
Maven Lauren Daniels as they combine a book discussion with
a hands-on cooking class and lunch on the second Thursday of the
month. Lauren, a long-time Silo Cooking School volunteer, is a short
story author and humor guest columnist for local newspapers, and
the former manager of Walden Books and Borders in Southbury. (Full
participation) $35 per person. Registration required.
12-LL-04 “Tea and Bee’s Milk:
Our Year In a Turkish Village”
by Karen and Ray Gilden
Thursday, April 12, 11 a.m. to 1 p.m.
Menu: Hummus, Baba Ghanouj, Tabbouleh,
Tzatziki, Falafel, Pita and Spinach,
and Cheese Boreks.
12-LL-05
“How To Bake a Perfect Life”
by Barbara O’Neal
May 10, 11 a.m. to 1 p.m.
Menu: Stromboli (using a grain bread dough and a buttermilk bread
dough); Barbara O’Neal’s Potato Leek Soup; Berry Streusel Muffins.
“The Sharper Your Knife, the LessYou Cry:
Love, Laughter, and Tears at the World's Most
Famous Cooking School” by Kathleen Finn
12-LL-06
June 14, 11 a.m. to 1 p.m.
Menu TBA.
12-22
Roll With It Baby and Get Your Grains!
12-23
Welcome to Masala Farm!
Silo Private Cooking Classes
for your corporate team, friends and family, or groups.
The Siloʼs chef and instructors work closely with you to create
the perfect menu for your specific needs. Following the class, enjoy
the freshly prepared dishes and relax. No matter your cooking ability,
come learn in our relaxed kitchen, and enjoy the intimacy of our school
and its splendid setting. Classes for children and teens too!
Sample private cooking classes include:
• Business Team Building
• Family Get-togethers
• Bachelorette/Bachelor Parties
• Rehearsal Dinners
• Birthday Parties
• Retirement Parties
• Client Appreciations
• Scout Badge Programs
Call us to schedule your class!
12-13
St. Paddy’s Irish Table and Beer Pairing
Saturday, March 17, 6 to 9 p.m.
With Chef Anne Gallagher and John NeJaime
from New Milford Spirit Shoppe. Chef Anne shows off
her Irish roots introducing updated recipes from the
Emerald Isle made healthier and freshened up for our
modern palate without sacrificing tradition. John will
share an “adventurous collection of Irish beers” for
your sampling pleasure. Menu: Emerald Soup
celebrating the greens of spring served with Mini
Oatmeal Cloverleaf Rolls; Baked Oysters Gallagher
with Bacon, Cabbage and Stout; Salmon with Land
and Sea Vegetables Drizzled With Herb Butter,
Served Over Champs; and Rich Chocolate Stout Cake With Bailey’s
Creme Anglaise. (Demonstration) $90 per person or two for $170.
12-14
A Contemporary Passover Dinner
Sunday, March 25, 11 a.m. to 2 p.m.
With Chef Carol Byer-Alcorace of Woodbury’s New Morning. Carol
has created a unique menu of rich and diverse flavors that nods to
tradition, yet exemplifies her philosophy that eating
lighter and leaner is truly delicious. Menu: Mushroom
and Walnut Chopped Liver Served With Green
Apple Slices and Matzoh Crisps; Miso Salmon with
Leeks and Dried Fruits; Haddock with Sweet Carrots
and Cider Glaze; Butternut Squash Stuffed with
Quinoa, Currants and Garlic Sauteed Spinach;
Arugula Salad with Grilled Concord Grapes and
Lemon Thyme Vinaigrette; Pumpkin Seed, Matzoh
and Cacao Nib Brittle; Persian Walnut Cookies and
Mint Tea. (Full participation) $85 per person
or two for $160. Teens welcome.
12-29
Sunday, April 22, 11 a.m. to 4 p.m.
In this perennially favorite class with King Arthur Baking Education
Center's Jessica Meyers, you’ll discover how to work with whole grains
to produce light, tender and moist bread. Using different grain flours,
you’ll make Malted Golden Grain Rolls; Rye Kaiser Rolls; Gluten-Free
Ancient Grains Drop Biscuits; and Whole Grain Brownies. (Full
participation) $85 per person or two for $160. Teens welcome.
With Chef Suvir Saran and Charlie Burd.
When they’re not on the road, Chef Saran and
partner Charlie Burd live and care for American
Masala Farm, a 19th-century farm in upstate
New York, that’s home to lovingly raised heritage
breed animals and pets. This class celebrates
the release of their newest cookbook, Masala
Farm-Stories and Recipes from an Uncommon
Life in the Country. Menu TBA. (Full participation) $85 per person
or two for $160.
12-24 Indian Home Cooking
Sunday, April 29, Noon to 3 p.m.
with Suvir Saran
Don’t miss this opportunity to cook with Chef Suvir Saran in the
comfortable intimate space of the Silo kitchen! This class features
traditional Indian cuisine, Suvir-style. Menu TBA. (Full participation)
$85 per person or two for $160.
12-25 Cooking
with Two French Guys
Gourmet and Gluten Free!
Saturday May 26, 11 a.m. to 2 p.m.
With Chef Robert Landolphi, author of Quick-Fix Gluten Free and
Gluten Free Every Day. Gluten free doesn’t mean food has to be flavor
free. Inspired by his wife, who was diagnosed with Celiac Disease, Chef
Rob creates delicious dishes that satisfy even people who do not need
gluten-free foods. In this class, we will prepare: Sesame Coconut
Onion Rings; Hazelnut Encrusted Chicken with Cilantro Lime Crème;
Cornmeal Crusted Catfish with Black Bean Corn Salsa; Fried Green
Tomato Salad (seasonal) with Herb Cheese & White Beans; Cherry
Walnut Quinoa Salad; Jalapeno Cheddar Biscuits; Candied Banana
Cream Pie; Caramelized Peach Crepes; and Bittersweet Black Bean
Brownies. (Full participation) $85 per person or two for $160.
Teens welcome.
12-32
The Silo’s Annual Mother’s Day
Afternoon Tea with “Kids In The Kitchen.”
12-27
A unique event for the whole family! From 1 to 2
p.m., kids will create special culinary gifts for Mom in
the Silo kitchen, while in our Gallery barn there will
be a Tea Buffet abounding with specially selected
teas and homemade delights, including scones, tea
sandwiches and finger foods. A live musical
performance begins at 2:15 p.m. Early registration
is encouraged as this is always a sellout event!
Adults and Kids ages 12+: $30 per person. Kids
ages 4-11: $20 per person.
The Celebratory Spring Table -–
Easter Dinner Silo Style
12-18
With Silo Cooking School Director, Chef Mary Kravec. Mary
makes it easy for you to wow your guests with this elegant and creative
menu just right for Easter or any special spring event! Vidalia OnionCheddar-Topped Soup; Herbed Rack of Lamb with Lingonberry
Sauce; Roasted Potatoes, Parsnips and Butternut Squash;
Wheatberries with Roasted Grapes, Pistachios and Snap Peas;
Strawberry, Hazelnut and Chevre Salad with Strawberry Vinaigrette;
Garlic Knots; and Individual Limoncello Cheesecake Tartlets.
(Full participation) $85 per person or two for $160.
12-19
Easter Cupcake Decoration
Saturday, April 7, 2012 Two Classes,
A: Noon to 2 p.m. and B: 3 to 5 p.m.
Adult/Child Workshop. Parent, grandparent, big
brother or sister…in this hands-on class, each
team of two will create six different cupcake
designs and bring home a wonderfully decorated
box of cupcake masterpieces decorated with
chicks, carrots, lambs, “bunny butts,” flowers and
more! Please specify age when registering. Teams
of one adult and one child ONLY due to space
limitations. $75 per team (Ages 5 and up).
12-20
Sustainable Cooking
12-21
Jessica’s Twisted Bread Class
With Chef Joel Viehland of the Community Table in Washington, CT.
Nominated for two prestigious awards - Food and Wine’s The People’s
Best New Chef 2011, and semifinalist for Best New Restaurant for
2011, James Beard Foundation Annual Culinary Awards, the chef of
Litchfield County’s hottest restaurant will teach a hands-on class
reflecting his sustainable culinary philosophy. Menu will be based on
local seasonal availability and feature dishes from soup to dessert.
Saturday, April 21, 11 a.m. to 4 p.m.
You don’t need to travel to Vermont to experience the famous King
Arthur Baking Education Center. It’s here at the Silo! Jessica Meyers
returns as your instructor on Earth Day Weekend where we’re
celebrating the most comforting of earthly delights – fresh baked bread.
You’ll be doing the Silo Twist with these breads: Garlic Knots; Tomato
Basil Pane Bianco Twist; Buttered Pretzels; and learn braiding
techniques with a Spicy Cardamom Braid. (Full participation)
$85 per person or two for $160. Teens welcome.
Butcher’s Best
Burger Bonanza
12-34
Sunday, June 10, 11 a.m. to 2 p.m.
With Butcher Steve Ford of
Newtown’s Butcher’s Best Market.
From one of the best butchers in the
state, learn about which meat cuts to use for the best burgers, grilling
techniques and how to stretch your burger imagination – plus grind
the meats on premises. You’ll have the best backyard party on the
block! Menu includes: Sirloin Burger with Apple Bacon, Arugula
and Gorgonzola; Gyro-Style Lamb Burger with a Feta-CalamataTomato Tapenade; Thai Chicken Burger with Pineapple-MangoMacadamia Salsa; and Chorizo and Pork Burger with Roasted
Poblano, Lime and Avocado Mayonnaise. In addition, make Alsace
Beer-Battered Onion Rings; Sunny’s Cole Slaw; and Homemade
Hamburger Rolls. (Full participation) $85 per person or two for
$160. Teens welcome.
12-35
12-33 Greek Islands Summer
Party with Rea Varveris
Friday, June 8, 6 to 9:30 p.m.
Rea shares her passion for authentic Greek and
Cypriot fare, making your next summer party a
delicious event to remember. Menu: Halloumi
with Ouzo; Lagana Flat Bread; Spicy Feta
Cheese Dip; Tzatziki; Grilled Octopus;
Whole Barbecued Fish; Chicken Souvlaki; Beet
Salad; Patatopita; Salad from Poli, Ravani Cake
and Greek-Cypriot Coffee. (Full participation) $85 or two for $160.
The Splendors of Southern Italy
Saturday June 16, 6 p.m. to 9 p.m.
With Chef Daniel Rosati. Join Daniel in making
Sicilian Home-Made Smoked Ricotta Crostini with
Roasted Tomatoes; Apulian Grilled Stuffed Mussels
Braciolettine; Grilled Chicken Involtini with
Luganica Sausage, Bay Leaves and Red Onions;
Calabrian Grilled Zucchini with Tomato, Basil and
Mint Dressing; and Amalfi Lemon Scented Ricotta
Mousse Cheesecake. (Full participation) $85 per
person or two for $160.
Sara Returns!
Saturday, June 2, 11 a.m. to 2 p.m.
Chef, cookbook author and television
personality Sara Moulton returns to the Silo.
Sara’s TV career began in 1979, with public
television’s Julia Child and More Company.
She became Food Editor of ABC-TV’s Good
Morning America and a defining personality of
the Food Network. In 1984 she joined Gourmet
Magazine’s test kitchen, rising to executive chef,
serving for 23 years, until its closing. Her
Weeknight Meals series airs on PBS. Sara has
written several acclaimed cookbooks. The most
recent, Everyday Family Dinners, was named
one of the best cookbooks of the year by
the International Association of Culinary
Professionals. Menu: Beer Battered Shrimp
with Tartar Sauce, Korean Burgers with
Kimchi, Moo Shu Vegetables with Pancakes, and Summer Fruit
Potstickers. Book signing to follow the class. (Demonstration)
$95 per person. Teens welcome.
MAY
Sunday, May 6, 1 to 4 p.m.
And not just any French guys! The Silo
Cooking School is honored to welcome
Connecticut’s own superstar chefs,
Jacques Pepin and Claude Martin,
for an afternoon of culinary mastery and
conversation in our intimate country
kitchen. Menu: Corn Polenta and
Mushroom Ragout; Grilled Leg of Lamb;
Cream Puff Potato; Gratin of
Cauliflower; and for dessert, Country
Apple Galette. Seating is extremely
limited for this rare appearance so
register soon. $225 per person
includes demonstration class,
menu tasting, a copy of Jacques’ latest book, Essential Pepin, and
booksigning. Don’t miss this unique event! (Sorry, member
discounts do not apply).
Use Your Noodle!
Sunday, May 20, 11 a.m. to 2 p.m.
With Silo Cooking School Assistant
Director Nancy Stuart. In this class
we’ll make homemade pasta dough
using a pasta machine to make various
shapes and colors and create Cheese
Raviolis and Asian Noodles. For dessert,
Apple Lasagna and Spaghetti and
Meatball Cupcakes! (Full participation)
$50 per student. Ages 5-11.
12-31
Seder Basics
Thursday, March 29, 6 to 9 p.m.
With Hunt Hill Farm Trust Executive Director
Liba Furhman. Learn to make the basic food
components of a traditional Seder – with a twist.
You’ll make Haroseth two ways; Red and White
Horseradish; Parsley and Radish Bitter Herb
Salad; Liba’s Easy Gefilte Fish; Grandma’s
Chopped Liver, Homemade Matzoh; and, of
course, Chicken Soup and Matzoh Balls – plus a
Flourless Brownie. (Full participation) $70 per
person or two for $130. Teens welcome.
Sweet and Savory French Macarons
Sunday, March 18, 11 a.m. to 2:30 p.m.
Chef Kathryn Gordon, a Chef Instructor at New York City’s Institute of
Culinary Education, will show you how to make the traditional French
macaron. Participants will make a variety of delicious fillings, learn how
to assemble the macaron sandwiches, and take some home. All recipes
will be from Chef Kathryn’s book, Les Petits Macarons, Colorful French
Confections to Make at Home. Books will be available for signing at the
end of the class. (Full participation) $90 per person or two for $170.
12-15
12-17
JUNE
Third Thursday Singles Speed
Cooking Meet-up. Ages 35 and up.
A fun, delicious alternative way to
meet new people. Whether looking for
new friends or your soulmate, upgrade
your culinary skills with delicious yet simple
recipes under the guidance of a
professional chef. Get paired up at a
cooking station and start preparing a
recipe. Then every 15 minutes switch to a
new partner and their recipe. Each class
will make a signature alcoholic beverage. Then enjoy the results of your
labor as you make new friends. (Full participation) $65 per person.
Registration limited to 10 men and 10 women per class.
MARCH
Single? Mingle. Cook!
APRIL
To register call 860.355.0300 or visit us online at www.hunthillfarmtrust.org.
12-36
Grilling Alfresco at The Villa
12-38
Thai Teens Class
Sunday June 17, 11 a.m. to 2 p.m.
With Chef Daniel Rosati. The menu features Grilled White
Pizza with Roasted Garlic and Clams; Grilled Balsamic Veal
Chops with Smoky Caramelized Onions; Tuscan Summer Potato
Salad; Zucchini Salad Remoulade; and Arborio Rice Gelato with
Prosecco Berry Compote. (Full Participation) $85 per person or
two for $160.
Sunday, June 24, Noon to 3 p.m.
With Silo Cooking School
Director Chef Mark Kravec. A
Graduate of the Royal Thai Culinary
School, Mary will introduce students
to some of her favorite simple and
delicious Thai dishes. You'll make
Thai Egg Rolls; Chicken and
Coconut Soup; Red Curry Chicken;
Green Papaya Salad; Pineapple
Fried Rice with Shrimp and Cashews; Tofu with Peanut Sauce; and
Thai Iced Tea. (Some foods are spicy and contain nuts.)
(Full participation) $70 per person. Ages 12-17.
Interested in volunteering?
Join Hunt Hill Farm’s team of volunteers and help
provide quality events, exhibits, programs and
performances in our community. Call 860.355.0300 or
e-mail [email protected] to let us know
how you would like to help.
Third Thursday Singles Speed
Cooking Meet-up. Ages 35 and up.
A fun, delicious alternative way to
meet new people. Whether looking for
new friends or your soulmate, upgrade
your culinary skills with delicious yet simple
recipes under the guidance of a
professional chef. Get paired up at a
cooking station and start preparing a
recipe. Then every 15 minutes switch to a
new partner and their recipe. Each class
will make a signature alcoholic beverage. Then enjoy the results of your
labor as you make new friends. (Full participation) $65 per person.
Registration limited to 10 men and 10 women per class.
12-SMC-01
Alluring Appetizers
12-SMC-02
Knead Romance?
12-SMC-03
In The Mood For Mezze
for your corporate team, friends and family, or groups.
The Siloʼs chef and instructors work closely with you to create
the perfect menu for your specific needs. Following the class, enjoy
the freshly prepared dishes and relax. No matter your cooking ability,
come learn in our relaxed kitchen, and enjoy the intimacy of our school
and its splendid setting. Classes for children and teens too!
Sample private cooking classes include:
• Business Team Building
• Family Get-togethers
• Bachelorette/Bachelor Parties
• Rehearsal Dinners
• Birthday Parties
• Retirement Parties
• Client Appreciations
• Scout Badge Programs
Call us to schedule your class!
St. Paddy’s Irish Table and Beer
Pairing
12-13
Thursday, May 17, 6 to 8:30 p.m.
(You might find it in this Breads Workshop!)
Thursday, June 21, 6 to 8:30 p.m.
(Tantalizing Tastes of the Mediterranean)
Second Thursdays: Literary Lunches
A Culinary Book Club
What could be better than this new series that
joins two passions - reading and eating?
Join Cooking School Director Chef Mary Kravec and Book
Maven Lauren Daniels as they combine a book discussion with
a hands-on cooking class and lunch on the second Thursday of the
month. Lauren, a long-time Silo Cooking School volunteer, is a short
story author and humor guest columnist for local newspapers, and
the former manager of Walden Books and Borders in Southbury. (Full
participation) $35 per person. Registration required.
12-LL-04 “Tea and Bee’s Milk:
Our Year In a Turkish Village”
by Karen and Ray Gilden
Thursday, April 12, 11 a.m. to 1 p.m.
Menu: Hummus, Baba Ghanouj, Tabbouleh,
Tzatziki, Falafel, Pita and Spinach,
and Cheese Boreks.
“How To Bake a Perfect Life”
by Barbara O’Neal
May 10, 11 a.m. to 1 p.m.
Menu: Stromboli (using a grain bread dough and a buttermilk bread
dough); Barbara O’Neal’s Potato Leek Soup; Berry Streusel Muffins.
“The Sharper Your Knife, the LessYou Cry:
Love, Laughter, and Tears at the World's Most
Famous Cooking School” by Kathleen Finn
12-LL-06
June 14, 11 a.m. to 1 p.m.
Menu TBA.
12-22
Roll With It Baby and Get Your Grains!
12-23
Welcome to Masala Farm!
With Chef Anne Gallagher and John NeJaime
from New Milford Spirit Shoppe. Chef Anne shows off
her Irish roots introducing updated recipes from the
Emerald Isle made healthier and freshened up for our
modern palate without sacrificing tradition. John will
share an “adventurous collection of Irish beers” for
your sampling pleasure. Menu: Emerald Soup
celebrating the greens of spring served with Mini
Oatmeal Cloverleaf Rolls; Baked Oysters Gallagher
with Bacon, Cabbage and Stout; Salmon with Land and Sea Vegetables
Drizzled With Herb Butter, Served Over Champs; and Rich Chocolate
Stout Cake With Bailey’s Creme Anglaise. (Demonstration) $90 per
12-14
A Contemporary Passover Dinner
Sunday, March 25, 11 a.m. to 2 p.m.
With Chef Carol Byer-Alcorace of Woodbury’s
New Morning. Carol has created a unique menu of
rich and diverse flavors that nods to tradition, yet
exemplifies her philosophy that eating lighter and
leaner is truly delicious. Menu: Mushroom and
Walnut Chopped Liver Served With Green Apple
Slices and Matzoh Crisps; Miso Salmon with Leeks
and Dried Fruits; Haddock with Sweet Carrots and
Cider Glaze; Butternut Squash Stuffed with Quinoa,
Currants and Garlic Sauteed Spinach; Arugula Salad
with Grilled Concord Grapes and Lemon Thyme
Vinaigrette; Pumpkin Seed, Matzoh and Cacao Nib Brittle; Persian
Walnut Cookies and Mint Tea. (Full participation) $85 per person
or two for $160. Teens welcome.
12-29
Sunday, April 22, 11 a.m. to 4 p.m.
In this perennially favorite class with King Arthur Baking Education
Center's Jessica Meyers, you’ll discover how to work with whole grains
to produce light, tender and moist bread. Using different grain flours,
you’ll make Malted Golden Grain Rolls; Rye Kaiser Rolls; Gluten-Free
Ancient Grains Drop Biscuits; and Whole Grain Brownies. (Full
participation) $85 per person or two for $160. Teens welcome.
With Chef Suvir Saran and Charlie Burd.
When they’re not on the road, Chef Saran and
partner Charlie Burd live and care for American
Masala Farm, a 19th-century farm in upstate
New York, that’s home to lovingly raised heritage
breed animals and pets. This class celebrates
the release of their newest cookbook, Masala
Farm-Stories and Recipes from an Uncommon
Life in the Country. Menu TBA. (Full participation) $85 per person
or two for $160.
12-24 Indian Home Cooking
with Suvir Saran
Don’t miss this opportunity to cook with Chef Suvir Saran in the
comfortable intimate space of the Silo kitchen! This class features
traditional Indian cuisine, Suvir-style. Menu TBA. (Full participation)
$85 per person or two for $160.
12-25 Cooking
with Two French Guys
Gourmet and Gluten Free!
Saturday May 26, 11 a.m. to 2 p.m.
With Chef Robert Landolphi, author of Quick-Fix Gluten Free and
Gluten Free Every Day. Gluten free doesn’t mean food has to be flavor
free. Inspired by his wife, who was diagnosed with Celiac Disease, Chef
Rob creates delicious dishes that satisfy even people who do not need
gluten-free foods. In this class, we will prepare: Sesame Coconut
Onion Rings; Hazelnut Encrusted Chicken with Cilantro Lime Crème;
Cornmeal Crusted Catfish with Black Bean Corn Salsa; Fried Green
Tomato Salad (seasonal) with Herb Cheese & White Beans; Cherry
Walnut Quinoa Salad; Jalapeno Cheddar Biscuits; Candied Banana
Cream Pie; Caramelized Peach Crepes; and Bittersweet Black Bean
Brownies. (Full participation) $85 per person or two for $160.
Teens welcome.
12-32
The Silo’s Annual Mother’s Day
Afternoon Tea with “Kids In The Kitchen.”
12-27
A unique event for the whole family! From 1 to 2
p.m., kids will create special culinary gifts for Mom in
the Silo kitchen, while in our Gallery barn there will
be a Tea Buffet abounding with specially selected
teas and homemade delights, including scones, tea
sandwiches and finger foods. A live musical
performance begins at 2:15 p.m. Early registration
is encouraged as this is always a sellout event!
Adults and Kids ages 12+: $30 per person. Kids
ages 4-11: $20 per person.
The Celebratory Spring Table -–
Easter Dinner Silo Style
12-18
With Silo Cooking School Director, Chef Mary Kravec. Mary
makes it easy for you to wow your guests with this elegant and creative
menu just right for Easter or any special spring event! Vidalia OnionCheddar-Topped Soup; Herbed Rack of Lamb with Lingonberry
Sauce; Roasted Potatoes, Parsnips and Butternut Squash;
Wheatberries with Roasted Grapes, Pistachios and Snap Peas;
Strawberry, Hazelnut and Chevre Salad with Strawberry Vinaigrette;
Garlic Knots; and Individual Limoncello Cheesecake Tartlets.
12-19
Easter Cupcake Decoration
Saturday, April 7, 2012 Two Classes,
A: Noon to 2 p.m. and B: 3 to 5 p.m.
Adult/Child Workshop. Parent, grandparent, big
brother or sister…in this hands-on class, each
team of two will create six different cupcake
designs and bring home a wonderfully decorated
box of cupcake masterpieces decorated with
chicks, carrots, lambs, “bunny butts,” flowers and
more! Please specify age when registering. Teams
of one adult and one child ONLY due to space
limitations. $75 per team (Ages 5 and up).
12-20
Sustainable Cooking
12-21
Jessica’s Twisted Bread Class
With Chef Joel Viehland of the Community Table in Washington, CT.
Nominated for two prestigious awards - Food and Wine’s The People’s
Best New Chef 2011, and semifinalist for Best New Restaurant for
2011, James Beard Foundation Annual Culinary Awards, the chef of
Litchfield County’s hottest restaurant will teach a hands-on class
reflecting his sustainable culinary philosophy. Menu will be based on
local seasonal availability and feature dishes from soup to dessert.
Saturday, April 21, 11 a.m. to 4 p.m.
You don’t need to travel to Vermont to experience the famous King
Arthur Baking Education Center. It’s here at the Silo! Jessica Meyers
returns as your instructor on Earth Day Weekend where we’re
celebrating the most comforting of earthly delights – fresh baked bread.
You’ll be doing the Silo Twist with these breads: Garlic Knots; Tomato
Basil Pane Bianco Twist; Buttered Pretzels; and learn braiding
techniques with a Spicy Cardamom Braid. (Full participation)
$85 per person or two for $160. Teens welcome.
Butcher’s Best
Burger Bonanza
12-34
Sunday, June 10, 11 a.m. to 2 p.m.
With Butcher Steve Ford of
Newtown’s Butcher’s Best Market.
From one of the best butchers in the
state, learn about which meat cuts to use for the best burgers, grilling
techniques and how to stretch your burger imagination – plus grind
the meats on premises. You’ll have the best backyard party on the
block! Menu includes: Sirloin Burger with Apple Bacon, Arugula
and Gorgonzola; Gyro-Style Lamb Burger with a Feta-CalamataTomato Tapenade; Thai Chicken Burger with Pineapple-MangoMacadamia Salsa; and Chorizo and Pork Burger with Roasted
Poblano, Lime and Avocado Mayonnaise. In addition, make Alsace
Beer-Battered Onion Rings; Sunny’s Cole Slaw; and Homemade
Hamburger Rolls. (Full participation) $85 per person or two for
$160. Teens welcome.
12-35
12-33 Greek Islands Summer
Party with Rea Varveris
Friday, June 8, 6 to 9:30 p.m.
Rea shares her passion for authentic Greek and
Cypriot fare, making your next summer party a
delicious event to remember. Menu: Halloumi
with Ouzo; Lagana Flat Bread; Spicy Feta
Cheese Dip; Tzatziki; Grilled Octopus;
Whole Barbecued Fish; Chicken Souvlaki; Beet
Salad; Patatopita; Salad from Poli, Ravani Cake
and Greek-Cypriot Coffee. (Full participation) $85 or two for $160.
The Splendors of Southern Italy
Saturday June 16, 6 p.m. to 9 p.m.
With Chef Daniel Rosati. Join Daniel in making
Sicilian Home-Made Smoked Ricotta Crostini with
Roasted Tomatoes; Apulian Grilled Stuffed Mussels
Braciolettine; Grilled Chicken Involtini with
Luganica Sausage, Bay Leaves and Red Onions;
Calabrian Grilled Zucchini with Tomato, Basil and
Mint Dressing; and Amalfi Lemon Scented Ricotta
Mousse Cheesecake. (Full participation) $85 per
Sara Returns!
Saturday, June 2, 11 a.m. to 2 p.m.
Chef, cookbook author and television
personality Sara Moulton returns to the Silo.
Sara’s TV career began in 1979, with public
television’s Julia Child and More Company.
She became Food Editor of ABC-TV’s Good
Morning America and a defining personality of
the Food Network. In 1984 she joined Gourmet
Magazine’s test kitchen, rising to executive chef,
serving for 23 years, until its closing. Her
Weeknight Meals series airs on PBS. Sara has
written several acclaimed cookbooks. The most
recent, Everyday Family Dinners, was named
one of the best cookbooks of the year by
the International Association of Culinary
Professionals. Menu: Beer Battered Shrimp
with Tartar Sauce, Korean Burgers with
Kimchi, Moo Shu Vegetables with Pancakes, and Summer Fruit
Potstickers. Book signing to follow the class. (Demonstration)
$95 per person. Teens welcome.
MAY
Sunday, May 6, 1 to 4 p.m.
And not just any French guys! The Silo
Cooking School is honored to welcome
Connecticut’s own superstar chefs,
Jacques Pepin and Claude Martin,
for an afternoon of culinary mastery and
conversation in our intimate country
kitchen. Menu: Corn Polenta and
Mushroom Ragout; Grilled Leg of Lamb;
Cream Puff Potato; Gratin of
Cauliflower; and for dessert, Country
Apple Galette. Seating is extremely
limited for this rare appearance so
register soon. $225 per person
includes demonstration class,
menu tasting, a copy of Jacques’ latest book, Essential Pepin, and
booksigning. Don’t miss this unique event! (Sorry, member
discounts do not apply).
Use Your Noodle!
Sunday, May 20, 11 a.m. to 2 p.m.
With Silo Cooking School Assistant
Director Nancy Stuart. In this class
we’ll make homemade pasta dough
using a pasta machine to make various
shapes and colors and create Cheese
Raviolis and Asian Noodles. For dessert,
Apple Lasagna and Spaghetti and
Meatball Cupcakes! (Full participation)
$50 per student. Ages 5-11.
12-31
Seder Basics
Thursday, March 29, 6 to 9 p.m.
With Hunt Hill Farm Trust Executive Director
Liba Furhman. Learn to make the basic food
components of a traditional Seder – with a twist.
You’ll make Haroseth two ways; Red and White
Horseradish; Parsley and Radish Bitter Herb
Salad; Liba’s Easy Gefilte Fish; Grandma’s
Chopped Liver, Homemade Matzoh; and, of
course, Chicken Soup and Matzoh Balls – plus a
Flourless Brownie. (Full participation) $70 per
person or two for $130. Teens welcome.
Sweet and Savory French Macarons
Sunday, March 18, 11 a.m. to 2:30 p.m.
Chef Kathryn Gordon, a Chef Instructor at New York City’s Institute of
Culinary Education, will show you how to make the traditional French
macaron. Participants will make a variety of delicious fillings, learn how
to assemble the macaron sandwiches, and take some home. All recipes
will be from Chef Kathryn’s book, Les Petits Macarons, Colorful French
Confections to Make at Home. Books will be available for signing at the
end of the class. (Full participation) $90 per person or two for $170.
12-15
12-17
JUNE
Thursday, April 19, 6 to 8:30 p.m.
12-LL-05
Silo Private Cooking Classes
MARCH
Single? Mingle. Cook!
APRIL
To register call 860.355.0300 or visit us online at www.hunthillfarmtrust.org.
12-36
Grilling Alfresco at The Villa
12-38
Thai Teens Class
Sunday June 17, 11 a.m. to 2 p.m.
With Chef Daniel Rosati. The menu features Grilled White
Pizza with Roasted Garlic and Clams; Grilled Balsamic Veal
Chops with Smoky Caramelized Onions; Tuscan Summer Potato
Salad; Zucchini Salad Remoulade; and Arborio Rice Gelato with
Prosecco Berry Compote. (Full Participation) $85 per person or
two for $160.
Sunday, June 24, Noon to 3 p.m.
With Silo Cooking School
Director Chef Mark Kravec. A
Graduate of the Royal Thai Culinary
School, Mary will introduce students
to some of her favorite simple and
delicious Thai dishes. You'll make
Thai Egg Rolls; Chicken and
Coconut Soup; Red Curry Chicken;
Green Papaya Salad; Pineapple
Fried Rice with Shrimp and Cashews; Tofu with Peanut Sauce; and
Thai Iced Tea. (Some foods are spicy and contain nuts.)
(Full participation) $70 per person. Ages 12-17.
Interested in volunteering?
Join Hunt Hill Farm’s team of volunteers and help
provide quality events, exhibits, programs and
performances in our community. Call 860.355.0300 or
e-mail [email protected] to let us know
how you would like to help.

Cooking School

Transcription

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