The Silo Cooking School
Culinary Legend Series: Julia Child, The French Chef Inspired Experience
Tuesday, October 15 6PM
Chef Rich Parente of The Clock Tower Grill, Brewster NY
Chef Rich’s avid passion for the culinary world’s most important chefs is the focus of this evening as he recreates classic recipes from the woman credited with introducing the American public to French cuisine with her groundbreaking cookbook, The Mastery of French Cooking. Julia Child is among the masters that have cooked in the kitchen at The Silo and Chef Rich’s homage to her brings with it an important aspect of Hunt Hill Farm’s history and the legacy of Ruth Henderson.
Menu Coquilles Saint Jacques, Coq au Vin, and Queen of Sheba Chocolate Cake.
Hands-On Participation.
$125.00/person
A Vegan Tour of Greek Cuisine
Monday, October 21 6PM
Chef Constantine “Dino” Kolitsas Greca Mediterranean Kitchen + Bar, New Milford CT
The vegan tradition within Greek cuisine is rooted in the poverty experienced in the country through most of the 20th century, and the very lengthy Orthodox fasting calendar during which the observant abstain from meat, dairy, and fish. As a result, the Greek kitchen has developed a wide range of incredible vegan dishes that represent the best of the Mediterranean Diet. At Greca, Chef Dino has championed vegan Greek dishes, which are represented on his menu and the focus of several tasting dinners held at the restaurant.
Menu: Santorini Fava (yellow split pea spread), Fasolia (green beans in an EVOO and fresh tomato sauce), and Imam Baildi (slow-roasted eggplant stuffed with onions in an aromatic tomato sauce).
Hands-On Participation.
$125.00/person
An Epicurean Taste of Fall
Thursday, October 24 6PM
Chef Carlos Perez @ the Corner, Litchfield CT
Chef Carlos brings his passion for locally-sourced ingredients to a signature menu curated for an Autumn dinner in Litchfield County.
In this hands-on class, participants will learn how to make and serve inspired dishes created by this culinary master.
Menu: Blood Orange Sangria, Maple Miso-Glazed Duck Breast, Pomegranate Brussel Sprouts, Roasted Fall Squash, and Cabernet-Poached Figs with cardamom and vanilla gelato.
Hands-On Participation.
$125.00/person
Fresh Pasta Inspiration for the Holidays
Friday, November 1 6PM
Chef Bill Cosgrove Ryder Farm, Brewster, NY
Chef Bill will simplify fresh pasta making for participants, inspiring them with modern takes on classic Italian dishes focused specifically on holiday gatherings. Students will learn how to make fresh pasta from scratch, learn shape varieties, fillings, and how to pair sauces to specific pastas.
Menu: Baked Seafood Cannelloni with sherry tarragon cream, Sweet Pea Mezzaluna with sage brown butter, Tortelloni Trifolati with shaved parmesan, Ricotta Gnocchi with roasted tomato basil sauce, and Pappardelle with spicy Italian sausage ragu.
Hands-On Participation.
$125.00/person
Wild Mushrooms & Risotto
Monday, November 4 6PM
Chef Billy Ross Greca Mediterranean Kitchen + Bar, New Milford CT
Chef Billy will begin with an informative tutorial on the health benefits of mushrooms and how to forage and source the most interesting and delicious of the region’s mushroom offerings. Participants will learn the proper way to prepare risotto, along with wonderful ways to prepare wild mushrooms in all their rustic glory.
Menu: Butter-and-Sage Poached Lion’s Mane and Oyster Mushrooms, Wild Mushroom Risotto, and Arborio Rice Pudding with cardamom and pistachio
Hands-On Participation.
$125.00/person
Entertaining for the Holidays: Cocktails, Charcuterie and Hors D’oeuvres
Sunday, November 10 4PM
Chef Paige DeFeo Bleu on Bank New Milford CT
Chef Paige will present the perfect class for the holiday host. After learning how to make a pair of holiday cocktails, participants will create a festive charcuterie with cheeses and homemade gluten-free seeded crackers before learning how to prepare some impressive hors' d'oeuvres that will transform any holiday gathering into a true celebration.
Menu: Cocktails (one with alcohol, one non-alcohol), Cheese Charcuteries, Mini Beef Wellington, Tuna Tartar on wonton crisp, Mini Crab Cakes, Wild Mushroom Crostini, Sweet Potato Pancakes with Smoked Salmon with a celery root and apple slaw
Hands-On Participation.
$125.00/person
