Sara Moulton Teaching Cooking Classes @ The Silo

The Silo, one of the region’s preeminent Cooking School, is offering area residents a chance to meet and learn from one of the culinary world’s greats – Celebrity Chef Sara Moulton. She’ll be teaching two demonstration classes at The Silo on Friday evening, November 4 from 6:30 to 9 p.m. and on Saturday morning, November 5 from 11 a.m. to 2 p.m.  The Silo Cooking School is located at Hunt Hill Farm, 44 Upland Road in New Milford, CT. 

The Friday, November 4 evening class, Friday Family Dinner with Sara Moulton, will take place from 6 to 8:30 p.m.  The menu will consist of Panko Scallops, Breakfast for Dinner Pizza, Celery and Parsley Salad, and Grape Crumble.

The Saturday, November 5 morning class, Saturday Supper with Sara Moulton, will be held from 11 a.m. to 2 p.m.  The supper menu will be Smoky Fish Chowder, Rustic Potato and Greens Pie, Radish and Orange Salad with Peppery Orange Dressing, and Warm Chocolate Cheesecake.

The fee for each class is $95. per person and includes a private book signing, a sampling of a four-recipe meal, and an up-close demonstration cooking class with Moulton as she shares new tips, tricks and recipes to help the home cook get dinner on the table, while having fun doing it every night of the week.

 The Silo Cooking School at Hunt Hill Farm offers recreational demonstration and hands-on culinary classes taught by local and celebrity chefs for students ages five to 85 in a unique country setting.  Upcoming classes include October 15’s Fall Harvest Favorites with Chef Christopher Prosperi of Simsbury’s Metro Bis, October 23’s Autumn in France with Chef Mary Kravec and a special “Spooktacular” Halloween class for children ages 5 to 11 on October 29.

For more information and to register for classes and events, call (860) 355-0300 or visit www.hunthillfarmtrust.org.  Registration is also available at The Silo during regular business hours.  The Silo Gallery and store are open Wednesday through Saturday, 10 a.m. to 5 p.m. and Sunday from noon to 5 p.m.

A little background on Sara Moulton

Moulton’s TV career began in 1979, when she was hired to work behind the scenes on public television’s Julia Child and More Company, beginning a 25-year friendship with the famed chef, which included appearances at various charity events and Good Morning America.  Child even brought Moulton along as her protégé to the White House in 1999 to a luncheon hosted by then-first lady Hillary Clinton.

Moulton went on to become Food Editor of ABC-TV’s Good Morning America and was, for almost a decade, one of the Food Network’s defining personalities, where she hosted Cooking Live, Cooking Live Primetime, and Sara’s Secrets – 1,200 shows in total.

A graduate of the Culinary Institute of America, in 1984 she took a job in the test kitchen of Gourmet magazine, where she eventually became its executive chef, serving for twenty-three years until the magazine’s closing.

Her Weeknight Meals became a public television series in 2008.  In October of 2011, Moulton’s Weeknight Meals begins its second season on public television. Moulton was also Executive Chef of Gourmet Magazine for twenty-three years and has written several acclaimed cookbooks. This June, Everyday Family Dinners, her most recent cookbook, was named by The International Association of Culinary Professionals as one of the best cookbooks of the year.

Chef Mary Kravec, Silo Cooking School Director, said “It is such an honor for the Silo and myself as a chef to have Sara come to the Silo.  As a pioneer in this Food Network Age, coupled with her longtime friendship with the legendary Julia Child, Sara's time at the Silo promises to be a remarkable food lover's experience.  We are so excited to meet her and can’t wait to see her in action.”

Her newest cookbook, Sara Moulton’s Everyday Family Dinners will be available for purchase.  It was named by The International Association of Culinary Professionals as one of the best cookbooks of the year in the “Children, Youth and Family” category.  StoveTop Readings wrote: “If there is a less pretentious, more accessible, and creative cookbook that gets great food on the table in good time with the least amount of fuss, I haven’t seen it this year….This new book belongs in every family kitchen.”