Winter Harvest Dinner 2018
A fundraising event was held March 3, 2018 at the Litchfield Community Center
to support the Litchfield Hills Farm-Fresh Market programs
Chef Samantha Tilley of Mockingbird Kitchen and Bar was once again our Executive Chef. Baker Barbara Mojon-Gugnoni also returned to bring us one of her delectable desserts. With Sam and Barbara at the helm the food was a delight to see, taste and smell – appealing to all of our senses. Attendees had the opportunity to learn and enjoy delicacies available at this time of year – fresh, cold stored and put up.
to support the Litchfield Hills Farm-Fresh Market programs
Chef Samantha Tilley of Mockingbird Kitchen and Bar was once again our Executive Chef. Baker Barbara Mojon-Gugnoni also returned to bring us one of her delectable desserts. With Sam and Barbara at the helm the food was a delight to see, taste and smell – appealing to all of our senses. Attendees had the opportunity to learn and enjoy delicacies available at this time of year – fresh, cold stored and put up.
Here were the menus from the evening (Photos below):
Winter Harvest Dinner 2018
Executive Chef Samantha Tilley
Mockingbird Kitchen and Bar
Mockingbird Kitchen and Bar
Contributing chefs:
Patty Laure – Meraki
Barbara Mojon Gugnoni – Troy Brook Bakery
Pam Dorgan – Plum Brook Chocolate
Appetizers
Noank, Mystic Oysters
pine nut crusted, garlic aioli
with giardiniera (Italian pickled vegetables)
Arancini
with saffron, marscapone, red sauce
Crudite and Cheese Platter
Romesco and Chimichurri Dips
Focaccia and Grissini
pine nut crusted, garlic aioli
with giardiniera (Italian pickled vegetables)
Arancini
with saffron, marscapone, red sauce
Crudite and Cheese Platter
Romesco and Chimichurri Dips
Focaccia and Grissini
Beer
Brass Works Brewing Co.
Blood Farm
Sweaty Sisters
Fowl’d Up Mango
Blood Farm
Sweaty Sisters
Fowl’d Up Mango
Wines
White: Bigi – Orvieto Classico - 2013
Fontaleoni - Vernaccia - 2013
Red: Di Majo Norante - Sangiovese - 2010
Castello di Albola - Chianti Classico – 2014
Fontaleoni - Vernaccia - 2013
Red: Di Majo Norante - Sangiovese - 2010
Castello di Albola - Chianti Classico – 2014
Waters
Acqua Panna – Toscana – still spring water
San Pellegrino – sparkling natural mineral water
San Pellegrino – sparkling natural mineral water
Dinner
Samantha Tilley
V = Vegan GF = Gluten Free
Soup (V) (GF)
Ribolitta – Tuscan Vegetable
Buffet
Mockingbird’s Six Grain Artisanal Bread
Braised Italian Greens (V) (GF)
Kale, broccoli rabe, red chard, radiccio
CT River Stone Ground Corn (GF)
Free Range Roasted Chicken (GF)
Mushroom Bolognese
Pork Scallopini
Marsala style
Artisanal Mixed Greens
Mustard greens, lettuce, kale
Ribolitta – Tuscan Vegetable
Buffet
Mockingbird’s Six Grain Artisanal Bread
Braised Italian Greens (V) (GF)
Kale, broccoli rabe, red chard, radiccio
CT River Stone Ground Corn (GF)
Free Range Roasted Chicken (GF)
Mushroom Bolognese
Pork Scallopini
Marsala style
Artisanal Mixed Greens
Mustard greens, lettuce, kale
Dessert
Barbara Mojon Gugnoni
Crema di Cioccolato e Caffe Espresso
A decadent and silky chocolate pot de creme infused with espresso
and topped with whipped cream with orange liquor
Italian Cookies
Ricciarelli - chewy almond cookie with a hint of orange, originally from Siena.
Crumiri - cornmeal butter cookie sandwiched with orange and apricot Italian preserves
based on one from Piedmont.
A decadent and silky chocolate pot de creme infused with espresso
and topped with whipped cream with orange liquor
Italian Cookies
Ricciarelli - chewy almond cookie with a hint of orange, originally from Siena.
Crumiri - cornmeal butter cookie sandwiched with orange and apricot Italian preserves
based on one from Piedmont.
Guest Favor – Pam Dorgan – Plum Brook Chocolate