CALENDAR OF EVENTS

Apr
1
Sat
Holiday Easter Feast at The Silo
Apr 1 @ 11:00 am – 2:30 pm

Chef Daniel Rosati

 

MENU:

Fresh Pea & Parmigiano Crostini

Citrus & Oregano Rubbed Roasted Butterflied Leg of Lamb with Green Herb Sauce

Greek Roasted Fingerling Potatoes

Orzo Salad with Spring Onions, Roasted Chick Peas & Tahini Lemon Dressing

Carrot Sheet Cake with Hand Crafted Marzipan Carrots

 

Full Participation

Apr
2
Sun
Silo Sunday MASTER CLASS SERIES – Part I ~ Phyllo Pastry Workshop
Apr 2 @ 10:00 am – 1:30 pm

Chef Daniel Rosati

 

MENU:

Curried Crab Phyllo Purses

Classic Spinach Spanakopita

Moroccan Chicken B’Steeya Phyllo “Cigares”

Greek Spiced Meat Phyllo Triangles

Easy Apple Strudel with Caramel Sauce

Carrots

 

Full Participation

Apr
9
Sun
Easter Cupcakes
Apr 9 @ 11:00 am – 2:00 pm

with Instructor Nancy Stuart

Come and decorate Easter theme cupcakes with a surprise cookie & cake demo.

For All Ages 5+

Full Participation

Apr
30
Sun
Recipes from Ruth & Skitch’s Cookbook
Apr 30 @ 11:00 am – 2:00 pm

There are thousands of cookbooks on the market, but there is always room for one like this that comes from the heart. Come join Nancy Stuart as she shares these great recipes from Ruth and Skitch’s cookbook. Each student will receive a free copy.

 

MENU:

Curry Squash Bisque

Summer Squash Bisque

Steamed Asparagus Bundles with Chopped Egg Vinaigrette

Country Sausage & Bacon

Apricot Bread Pudding

Skitch’s Famous Brownies

 

Full Participation

Ages 12+

May
6
Sat
Preserving The Bounty Series #1-Pickles In The Pantry
May 6 @ 11:00 am – 2:00 pm

Be a part of the farm to table movement and join us as we learn to pickle almost anything! We’ll start with creating our own jars of garlic dills or string beans, and pickled fruit or ginger …and then can them from start to finish. Learn the brines, technique, and science of pickling.

Description: Introduction to Small- Batch Hot Water Bath Canning.

Every class covers food safety and general procedures for a successful seal every time!  These are “Hands-on” classes with each participant taking home recipes and 2 freshly made jars of seasonal goodness- plus the confidence to DIY at home (Ingredients vary by season)

 Full Participation

May
7
Sun
Mothers Day
May 7 @ 11:00 am – 2:00 pm

with Trish Lobenfeld

MENU:

Roasted Artichoke Hearts with Lemon-Parmesan Vinaigrette

Chilled Rosemary Pea Soup

Flatbread with Roasted Spiced Carrot Puree and Cilantro Oil

Roasted Za’atar Chicken and Quinoa Salad in Butter Leaf Cups

Quick Pickled Cauliflower and Red Onions

Fresh strawberry ice cream (Philadelphia style)

Madeleine’s

 

Full Participation

Jun
3
Sat
Strawberry Boot Camp
Jun 3 @ 11:00 am – 2:00 pm

Instructor: Abby Dodge

MENU:

Spiked Ginger-Infused Strawberry Lemonade (for serving)

Chicken Paillard with Pine nuts, Feta & Micro greens with Strawberry Vinaigrette

Double Strawberry Mousse Cake

Strawberry Slab Pie

Roasted Strawberry Ice Cream with Strawberry-Mint Salsa

Full Participation

Jun
9
Fri
BBQ Wine & Beer Tasting
Jun 9 @ 6:00 pm – 9:00 pm

SAVE THE DATE

Jun
11
Sun
Asian Fusion
Jun 11 @ 11:00 am – 2:00 pm

with Culinary Instructor & Personal Chef Suchada Palmer

MENU:

Grilled Pork Skewers

Spicy Seafood Noodle Salad

Minced Chicken Lab on Lettuce Leaves

Deep Fried Wontons

Deep Fried Sweet Potato

 

1/2 Full Participation 1/2 Demonstration Class

Jun
17
Sat
Preserving The Bounty Series #2-Jam Session
Jun 17 @ 11:00 am – 2:00 pm

 

It’s here! The spring & summer bounty of fruits, and berries have arrived. Learn to make sweet and savory jams and jellies and take full advantage of what we wait for all year long here in the New England! Recipes using the best of the season become favorites as we explore fresh flavor profiles to accommodate favorite flavors such as chai and cardamom.

Description: Introduction to Small- Batch Hot Water Bath Canning.

Every class covers food safety and general procedures for a successful seal every time!  These are “Hands-on” classes with each participant taking home recipes and 2 freshly made jars of seasonal goodness- plus the confidence to DIY at home (Ingredients vary by season)

Full Participation