June 9, 2026
Savor Litchfield
Litchfield County’s Culinary Event of the Year
Sunday, September 13, 2026 | South Farms, Morris, CT
Join us for Litchfield Magazine’s Savor Litchfield on Sunday, Sept. 13, 2026, the premier culinary event held at the beautiful South Farms in Morris. Enjoy an unforgettable afternoon of flavor as Chef John Bordeau of Sparrowbrings together the area’s top culinary talents, each preparing signature bites for guests to enjoy. Expect craft cocktails from Litchfield Distillery and South Farms, upscale pop-up shops, live music by the Dirk Quinn Band, a full cash bar, and fun for the whole family with a dedicated kids zone.
Looking to elevate your experience? VIP tickets offer early access beginning at 2 pm, featuring an exclusive hour of elevated offerings, including premium bites, signature cocktails, and a deluxe goody bag. VIP guests will enjoy special tastings —all before the main event opens to the public. Limited quantity of VIP tickets available.
Make Savor Litchfield unforgettable with a private table for six. Your group will enjoy a private shaded table for the entire event, dedicated tableside service, a bottle of prosecco, and elevated food and drink offerings in a beautifully styled setting..
A portion of proceeds will benefit two area nonprofits – FISH NWCT and The Farmer’s Table.
First come, first serve. This event always sells out. Buy Tickets Here!
TICKET PRICES:
GENERAL ADMISSION: $150
◗ Tastings available for 26 local chefs from 3-6pm
◗ Kid’s Zone, craft cocktails, pop-up shop area
AGE 4-12 ADMISSION: $50
◗ Age 3 and below – FREE ADMISSION
VIP EARLY ACCESS: $225
◗ Early VIP entry before the crowds
◗ Complimentary glass of Prosecco
◗ Exclusive Chef’s Tastings, created just for VIP guests
◗ Swag bags filled with gifts from sponsors
PRIVATE TABLE FOR 6: $2,400 (Limited availability)
◗ Reserved table for 6 for duration of event.
◗ Early VIP entry before the crowds
◗ Complimentary bottle of Prosecco
◗ Exclusive Chef’s Tasting Plate, created just for table guests
◗ Swag bags filled with gifts from sponsors
◗ Personalized table signage with your brand or group name
◗ Professional photo opportunity with the new Litchfield Magazine cover
THE CHEFS
Lead Event Chef John Bourdeau
Owner, Sparrow, New Milford
Sparrow offers a “world menu” of global flavors. Bourdeau previously helmed two beloved eateries, The Owl in New Preston and Lucia in New Milford. @sparrownewmilford
Chef Sarah Alexander
White Hart Inn, Salisbury
Pastry chef at Salisbury’s White Hart Inn since 2021, Alexander came from Gramercy Tavern and Lafayette Bakery, balancing refined plated desserts with comforting pastries. @sarahalexander.pdf
Chef Robert Arbor
Le Gamin, Sharon
Arbor brings classic French charm and warm hospitality to Le Gamin in Sharon, where his beloved café fare has made the restaurant a neighborhood fixture. @legamin
Chef Jeremy Braddock
Hardcore Sweet Bakery, Watertown
Since 2012, Braddock has been a beloved part of the Watertown community, serving handcrafted cupcakes, premium cakes, stuffed cookies, and other sweet treats. Their passion and talent gained national attention when they won Food Network’s Cupcake Wars in 2013. @hardcoresweetbakery
Chef Thomas Burke
Lost Fox Inn, Litchfield
Trained at The French Laundry and Le Bernardin, Burke earned Michelin recognition for three consecutive years at La Crémaillère before joining Litchfield’s Lost Fox Inn. @chefthomasburke
A CIA graduate, Carbone brings refined technique to Swyft and Ore Hill. Previously chef de cuisine at Jupiter in NYC, he’s inspired by local farms. @chefboyrc91
Chef Dennis DeBellis
John’s Cafe, Woodbury
A ’94 CIA graduate, DeBellis has led John’s Café in Woodbury since 2000, blending New American cuisine with Italian influence, house-made pastas, and desserts. @johnscafe693main
Chef Matthew Delongis
Marketplace Tavern, Litchfield
With over 20 years of experience, DeLongis serves as corporate executive chef for Market Hospitality Group, overseeing culinary operations across 11 Connecticut restaurants. @marketplace.kitchenandbar
Chef David DiStasi
Materia Ristorante, Bantam
A CIA graduate who honed his craft at Blue Hill at Stone Barns, DiStasi brings seasonal, ingredient-driven Italian cuisine to his Bantam restaurant, Materia. @double_d224
Chef Luke Dowdy
Mayflower Inn & Spa, Washington
Executive chef at the Mayflower Inn & Spa, Dowdy trained with Thomas Keller and Jean-Georges, bringing refined, seasonally inspired farm-to-table cooking to Washington. @mayflowerauberge
Chef Cédric Durand
Tastings, Litchfield
Durand brings refined French technique, seasonal creativity, and a deep connection to Litchfield’s local producers and community. @cedricdurandnyc
Chef Enrique Estrada
La Catrina of Bantam, Bantam
Born in Mexico City, Estrada and his wife Consuelo opened La Catrina in 2024, bringing 30 years of experience to an inventive Latin-Asian-Mexican menu. @chef_enrique68
Thomas Eucalitto
Coltsfoot Valley Farm, Cornwall
Eucalitto’s Coltsfoot Valley Farm brings fresh raw milk and handcrafted cheeses to the Northwest Corner—made with milk from their own cows, grazing on open pasture.
@coltsfootvalleyfarm
Chef Anna Gowan and Lance Feola
Kingsley Tavern, Kent
Both Litchfield County natives, Gowan and Feola are dedicated to fine, approachable food that showcases the best local ingredients at Kingsley Tavern. @kingsley_tavern
Chef Cecilio Garcia
La Guera, Morris
Garcia and co-founder Erin Vasquez grew La Guera Cantina from a food truck into a Morris brick-and-mortar known for tacos, burritos, and birria. @laguerafoods
Chef Dylan Goff
The Pink House, West Cornwall
Raised in the Connecticut Valley, Goff brings nearly two decades of experience and a deep commitment to local farms and seasonal cooking. @sweet_xstuffct
Chef John Gapasin
The Abner, Litchfield
An executive chef with broad hospitality experience across notable kitchens, Gapasin leads the culinary program at The Abner hotel in Litchfield. @theabnerhotel
Chef Tyler Heckman
Belden House and Mews, Litchfield
A Connecticut native, Heckman brings a decade of NYC kitchen experience—El Quijote, Villanelle, and Toro—to Belden’s refined, Asian-accented, seasonally driven menu. @tylerheckman
Chef Constantine “Dino” Kolitsas
Greca Mediterranean Kitchen + Bar, New Milford
Chef/owner of award-winning Greca and director of the Silo Cooking School, he leads culinary tours to Greece and hosts the podcast “What’s Dino Got Cookin’?” @grecamed
Jeremy McKendry and Allison Varian
Bakehouse, Litchfield
Established in 2018, The BakeHouse in Litchfield—run by Jeremy McKendry and Allison Varian—specializes in buttercream cakes, French pastries, and artisanal breads. @thebakehousect
James O’Shea
West Street Grill, Litchfield
Irish-born O’Shea opened West Street Grill in 1990, pioneering farm-to-table dining in Litchfield and earning the restaurant more than three decades of national recognition. @weststreetgrill_ct
Chef Carlos Perez
Good News Restaurant and Bar, Woodbury
A Woodbury native, Perez leads Good News Restaurant with award-winning farm-to-table cuisine, blending artistry and bold flavors with locally sourced ingredients. @chefcarlosperez
Hanna Rybolt
Pastries by Hanna, Canaan
Rybolt’s woman-owned Pastries by Hanna in Canaan turns out craft donuts, cookies, pies, and seasonal baked goods that keep customers coming back. @pastriesbyhanna
Chef Jeff Schmidt
Cowboy Butter BBQ, New Milford
Schmidt’s wood-fired barbecue has been rated top BBQ outside Texas by Texas Monthly editor Daniel Vaughn. @jefftakespics
South Farms Kitchen
South Farms, Morris
South Farms Kitchen, part of the celebrated award-winning South Farms venue, offers distinctive catering experiences for events of all sizes, featuring creative seasonal menus with locally sourced ingredients. @southfarms
THE 2026 SPONSORS
The Abner Hotel, Classic Turf, County Wine and Spirits, Dobson Pools, Edward Jones, Eyes on Litchfield, Litchfield County Pools, Litchfield Distillery, The Litchfield Inn, New Curds on the Block, Rumsey Hall School, Sawing High Climbers, South Farms, The Spa at Litchfield Hills, William Pitt Sotheby’s International Realty, and Winvian.
Please reach out to us at info@litchfieldmagazine.com if you are interested in becoming a sponsor. THANK YOU!
