Calendar
-
Easter Sunday at Greca / Greek Easter at Greca
Sunday, April 20, 2025, 11:30 AM to 8:30 PM
Join us at Greca as we celebrate two Easters in one day! We are offering both a Three Course Prix Fixe menu as we do every year for Easter as well as our annual Greek Easter Feast Menu (family-style) for Greek Easter. As both Easters are celebrated the same day this year, we are offering both menu celebrations! Make your reservations today!
-
Cooking Class at The Silo
Sunday, April 27, 2025, 12:00 PM
Brunch Like a Chef with Chef Billy Ross of Greca
At The Silo Cooking School 44 Upland Rd New Milford
Brunch Like a Chef is your ticket to mastering the ultimate weekend ritual—brunch! In this hands-on cooking class led by Chef Billy Ross from Greca Mediterranean Kitchen + Bar, you'll learn to create a show-stopping brunch spread from scratch, packed with bold flavors, elegant techniques, and a touch of indulgence. From the silky precision of a classic French omelette to the bold spice of shakshuka, you’ll explore globally inspired dishes alongside comforting favorites like truffle honey potato crepes and banana walnut stuffed French toast topped with macerated strawberry whipped cream.
Along the way, Chef Billy will guide you through essential culinary techniques like making a quick hollandaise, infusing whipped creams, properly macerating fruit, and crafting the perfect crepe. You'll also shake up your brunch cocktail game with a Moroccan Bloody Mary and a blood orange mimosa. Whether you're a weekend brunch warrior or just looking to elevate your home cooking, this class is designed to leave you confident, inspired, and ready to brunch like a chef.
-
Cooking Class at The Silo
Thursday, May 1, 2025, 6:30 PM
The Art of the Burger with Chef Carlos Perez of At the Corner
At The Silo Cooking School 44 Upland Rd New Milford CT
Burger Alchemy with Chef Carlos Perez
Step into the kitchen with Chef Carlos Perez, a master of culinary reinvention, and prepare to tackle the ultimate summer cookout challenge—the perfect burger. This isn’t flipping prepackaged patties on your backyard grill. No, this is burger artistry, where every grind, every topping, and every side is deliberate, inventive, and downright delicious.Chef Carlos, one of Connecticut’s most fiercely creative minds, is about to change the way you think about burgers. You’ll start by mastering the grind—blending cuts of beef to create a patty so juicy, so flavorful, it’ll ruin you for anything frozen forever. But then he’s throwing a curveball with something wild—elk. Yes, elk. Lean, incredible, and a total game-changer for your grilling menu.
And because no burger lives alone, you’ll go deep into the world of toppings and condiments, crafting homemade additions that turn your burgers into edible masterpieces. Add to that creative sides that push beyond the tired potato salad trope, and suddenly your summer barbecues aren’t just gatherings—they’re legendary.
Chef Carlos isn’t just teaching you how to make burgers; he’s teaching you how to own them. Bring your appetite. Bring your curiosity. Leave with game-changing skills that’ll make your grilling the talk of the neighborhood. Summer’s calling—it’s time to answer with a grill hotter than July.
-
Cooking Class at The Silo
Thursday, May 8, 2025, 1:00 AM
Meze Madness II with Chef Dino Kolitsas of Greca
At The Silo Cooking School 44 Upland Rd New Milford
Step into the world of Greek meze, where every dish is a story, every bite is a revelation, and tradition gets a daring, modern twist. Meze Madness with Chef Dino owner of Greca isn’t just a cooking class; it’s a front-row seat to the electric, soulful art of Greek small plates. Back by demand, Chef Dino is serving up an all-new lineup of meze that pay homage to their roots while pushing the limits of what Greek cuisine can be.
You’ll craft soutzoukakia, those richly spiced meatballs straight from Smyrna, so good they’ll haunt your dreams. Wrap sweetened feta into crackling phyllo for ravasaki that melts in your mouth. Make manitaropita bursting with mushrooms and creamy cheese, the kind of dish that ruins you for mediocre snacks forever. And that’s just the beginning. Tzatziki like you’ve never tasted, homemade pita that will forever put store-bought to shame, revithia with crispy chickpeas and hot honey yogurt that balances sweet, spicy, and savory like a culinary tightrope act. Oh, and shrimp kataifi in a cocoon of shredded phyllo, because why settle for ordinary when you can have extraordinary?
Whether it’s tradition on a plate or innovation that plays with your senses, every dish tells you that Greek food doesn’t sit still. Under Chef Dino’s expert guidance, you’ll learn the techniques, the craft, and the care that turn simple ingredients into unforgettable moments.
This is intimate, hands-on, and limited to an exclusive few. Bring your appetite, your curiosity, and maybe an extra belt notch. Greek cuisine is calling, and Chef Dino is your guide to its irresistible madness. Don’t wait—your meze moment awaits.
-
Cooking Class at The Silo
Friday, May 9, 2025, 7:00 PM
The Perfect Paella with Chef Joseph Bucholz of Healing Meals
At The Silo Cooking School 44 Upland Rd New Milford
Step into the kitchen, roll up your sleeves, and prepare to get your hands dirty. This isn’t just a class; it’s an initiation into the seductive, fiercely authentic world of Spanish cuisine. Welcome to "The Perfect Paella with Chef Joseph Bucholz"—a hands-on, no-holds-barred exploration of Spain’s most iconic dish. This is the culinary experience you've been hungry for, and it’s not for the timid.
Guiding you through this adventure is Chef Joseph Bucholz, a master of fire, flavor, and finesse, who’s spent his career chasing the kind of bold, unapologetic tastes that make you sit back in awe and forget your own name. Think you’ve had paella? Think again. Under Chef Joe's watchful eye, you’ll craft a masterpiece worthy of the Valencian coast, where every grain of rice sings with saffron and every bite strikes the perfect balance of land and sea.
But before we even get to the paella, we’re turning up the heat with Iberico ham-wrapped shrimp, tender jewels paired with cucumber, tomato, and onion relish and kissed with aged sherry vinegar. This is how legends start. And when it’s time for dessert, you’ll dig into creamy custard and biscuit crowned with fresh fruit and an indulgent dollop of vanilla bean clotted cream. Sweet? Yes. Predictable? Never.
Bring your appetite and a thirst for adventure because this class isn’t just about learning a recipe; it’s about stories, flavors, and skills that will linger long after the last bite.
The table is set, the pans are sizzling, and Chef Joseph Bucholz is waiting. Are you ready to make magic? Spaces are limited, so snag your spot before someone else beats you to it. This is Spanish cooking, unfiltered and unforgettable.
