Farm-Fresh Market
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020

Winter Harvest Dinner 2018

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.
Here were the menus from the evening (Photos below):                                                         

Winter Harvest Dinner 2018

Executive Chef Samantha Tilley
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
Beer
Brass Works Brewing Co.
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
Waters
Acqua Panna – Toscana – still spring 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
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.
Guest Favor – Pam Dorgan – Plum Brook Chocolate

Home

Weekly Update

Vendors

Directions

Contact Us

Copyright © 2017
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020