April 24, 2024
Join us on Sunday, September 14, for Savor Litchfield, the culinary event of the year at South Farms in Morris! Renowned Chef Christian Hunter, owner of Michelin-starred Atelier in Chicago and formerly of Community Table, will lead 21 of Litchfield County’s finest chefs in preparing signature dishes. Litchfield Distillery will offer signature cocktails, and No Donuts Records will spin ’80s and ’90s tunes. The event will feature upscale pop-up shops, a cash bar, and a kids zone. Special VIP tickets offer early access from 1 pm-2 pm, including a caviar bar by Pointy Snout Caviar, an exclusive menu by Chef Christian, special cocktails, and a goody bag. A portion of ticket proceeds will benefit F.I.S.H. NWCT, a shelter in Torrington providing food and hope for people in need.
THE CHEFS
Chef John Bourdeu
Sparrow, New Milford
Chef Bourdeu’s newest Litchfield County restaurant offers a “world menu” to his guests with creative flavors and a variety of dishes from around the globe. Bourdeu is well-known for his previous beloved eateries,
The Owl in New Preston and Lucia in New Milford. @sparrownewmilford
Chef Robert Arbor
Le Gamin, Sharon
Chef CJ Barroso
Lost Fox Inn, Litchfield
Chef CJ Barroso has worked in some of New York City’s top kitchens including Aquavit with Marcus Samuelsson, Michelin-starred Public, Saxon and Parole, and The Finch. The Lost Fox Inn menu is reimagined seasonally and Chef CJ is passionate about meeting with farmers and discussing the freshest ingredients of the day.
Lost Fox Inn & Tavern is open to all for dining in the 1745 historical tavern with its many fireplaces and beautifully designed interiors. Mondays are popular pub nights.
Chef Pam Buchler
New Morning Market, Woodbury
Chef Pam Buchler brings a lifelong passion for fresh, whole foods and creative cooking to her role as Culinary Director at New Morning Market. A longtime customer turned team member, Pam’s journey with food began when she traded her art background for the heat and hustle of professional kitchens, training under Culinary Institute of America chef Rich Herzfeld at Westport’s beloved Chef’s Table. Rising through the ranks to become Head Chef, Pam developed a signature style rooted in vibrant, seasonal ingredients and bold, nourishing flavors.
Her talents led her to the helm of Food for Thought in Westport before founding her own company, Aquarian Caterers. For over three decades, she has worked in close partnership with local and sustainable farms, crafting meals for weddings, fundraisers, corporate events, and wellness-minded clients across Connecticut. Her commitment to real food and community connections is unwavering.
At New Morning Market, Pam channels that same spirit into every dish. Whether developing new grab-and-go items, reimagining the café, or creating a full-scale catering program, Pam thrives in New Morning’s supportive and mission-driven environment.
“I’ve been a customer since I was 17,” she recalls. “I still remember meeting my sister for tempeh Reubens with that amazing sauce—something I’m still trying to recreate today.”
Pam is also a passionate advocate for food education, having helped launch a class-to-farm program in local schools. Teaching kids that food comes from the earth—not a box—is central to her philosophy.
From her early days in the kitchen to her work today, Chef Pam’s dedication to food that nourishes the body and delights the senses continues to inspire everyone she cooks for.
We are excited to welcome Executive Chef Ryan Carbone back to Connecticut, his home state. Chef Ryan is a highly accomplished culinary professional with extensive experience in the restaurant industry. Now serving as the Executive Chef of Ore Hill and Swyft restaurants, he brings a refined palate and innovative vision to the kitchens he leads. Before joining us, he honed his craft as Chef de Cuisine at Jupiter Restaurant in New York City, earning a reputation for his culinary leadership. He also served as Executive Chef at Tied House Restaurant in Chicago, where he showcased his versatility and creativity in diverse culinary settings. A proud graduate of the Culinary Institute of America, Chef Ryan combines creativity with technical expertise in every dish. When he’s not in the kitchen, he enjoys spending time with his dog and relaxing with a good movie. Inspired by the rich bounty of local farms, his passion for food is matched by his balanced approach to both work and life.
Chef Carl Ciacia III
South Farms, Morris
Chef Dennis DeBellis
John’s Cafe, Woodbury
1994 Culinary Institute of America Graduate. 1999 French Culinary Institute international bread baking graduate. Chef of Johns Cafe since 2000, owner since 2015.
Chef Matthew Delongis
Marketplace Tavern, Litchfield
Meet Chef Matthew Delongis, an accomplished Corporate Executive Chef with over 20 years of experience in the culinary industry. Known for his innovative approach to cuisine and strong leadership skills, Chef Delongis has consistently driven culinary excellence across multiple locations for Market Hospitality Group, a leading hospitality group in Connecticut.
In his role as Corporate Executive Chef at MHG Chef Delongis oversees the culinary operations for 11 restaurants across Connecticut, including Market Place Kitchen & Bar, Market Place Tavern & Mercato Italian Kitchen & Bar. He is responsible for menu development, ensuring consistency and quality across all locations, and leading a team of chefs in implementing the company’s vision.
Chef David DiStasi
Materia Ristorante, Bantam
Chef Cedric Durand
The Pink House, West Cornwall
Born and trained in France Cedric has worked in Michelin Star kitchens around the world. He now uses this experience and passion to highlight the local farmers and produce of Litchfield County at The Pink House.
Chef Anna Gowan
Kingsley Tavern, Kent
Chef Bolivar Hilario
Community Table, New Preston
Chef Dino Kolitsas
Greca Mediterranean Kitchen + Bar, New Milford
Chef Dino Kolitsas is the chef/owner of the award-winning Greca Mediterranean Kitchen + Bar in New Milford and the director of The Silo Cooking School.
Chef Gabe McMackin
Chef Paul Pearson
White Hart Inn, Salisbury
Chef Carlos Perez
@ the Corner, Litchfield
Chef Carlos Perez, a Woodbury native, leads @ The Corner in Litchfield with award-winning farm-to-table cuisine, blending artistry and bold flavors in every dish.
Chef Carlo and Michelle Pulixi
Geppetto Osteria e Bisteccheria, Torrington
Kate Redin
New Curds on the Block, Oakville
Kate Redin is a cheesemonger and the owner of New Curds on the Block, a cut-to-order cheese shop in Oakville, CT which sources handmade cheeses directly from New England cheesemakers.
Chef Zach Redin
To the Gills, Oakville
Chef Mike Sorensen
Sparrow, New Milford
Mike Sorensen, a San Francisco Bay Area native and culinary school graduate, refined his chops working alongside James Beard Award winning chefs in Orlando, Florida and Houston, Texas. Currently he is teamed up with successful Chef/Owner John Bourdeau at acclaimed Sparrow Bar + Restaurant in New Milford, where the two highlight their authentic and sometimes whimsical approach to globally inspired cuisine and cocktails.
The Abner
Cecilio
Thank you to the local farms that provided food for our event.
Autumn Harvest, Earth’s Palate farm, Hungry Reaper Farm, Why Not Farm, Chanticleer Acres, Riverbank Farm, Calf and Clover Creamery, Fort Hill Farm, Hoadley Hills Farm, Oracle Mushroom, North West Corner Farm, Daffodil Hill Growers, Vibrant Farm, and Maple Bank Farm.
THE SPONSORS
The Abner Hotel, Litchfield County Pools, The Litchfield Inn, Litchfield Luxury Property Management, New Morning Market, Rumsey Hall School, South Farms, William Pitt Sotheby’s International Realty, and Winvian.
