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An Easter Table Feast w/ Chef Carlos Perez – Thursday April 10 @ 6:30 PM

Elevate Easter with Chef Carlos Perez

Alright, food lovers, listen up—this isn’t just any cooking class. This is your golden ticket to culinary greatness, brought to you by Chef Carlos Perez from At The Corner. We’re talking a feast so extraordinary, it’ll make your family think you’ve inherited some secret Mediterranean kitchen magic. But here’s the catch—it’s only for 16 lucky souls.

Chef Carlos is cracking open the vault and letting you in on the secrets behind his famous Easter Feast. You’ll kick things off with traditional Easter Bread, laced with honey and cardamom—a loaf so fragrant and tender, it’ll make you believe in miracles.

Then, we’re stepping into the savory kingdom with Roast Lamb. Picture this—juicy, perfectly roasted meat atop a vibrant spring pea purée, paired with glazed baby carrots, earthy new potatoes, and finished with an audacious jalapeño mint gastrique. It’s bold, it’s refined, and it’s guaranteed to make your guests swoon.

And don’t even get me started on dessert. Crostata di Ricotta—a Sicilian Ricotta Pie kissed with orange blossom. This isn’t just a pie; it’s a love letter to tradition with a twist of indulgence.

You’ll gain more than recipes here. Chef Carlos is handing you the keys to the kind of cooking that keeps memories alive forever. It’s soulful, it’s vibrant, and it’ll leave you with dishes that taste as unforgettable as they look. The seats are few, the flavors are big, and the moment is now. Secure your spot and get ready to own Easter like never before.

The Silo Cooking School
44 Upland Road
New Milford CT 06776

An Easter Table Feast w/ Chef Carlos Perez – Thursday April 10 @ 6:30 PM

Bean to Cup; Grind to Dine w/ Chef Billy Ross & Chef Will Needham – Thursday, April 3 – 6:30 PM

This is not just a cooking class—it’s a deep-dive into the unapologetic, intoxicating world of coffee and cuisine. You’ll be rolling up your sleeves alongside two culinary daredevils, Chief Billy Ross from Greca and Chef Will Needham from Pawling Coffee Roasters, for a hands-on experience that’s as bold as the coffee itself.

First, it’s back to the basics—but not the boring kind. You’ll learn how to roast your own coffee, taking raw beans all the way to that rich, aromatic final product. Using conventional tools and methods, you’ll harness the alchemy of heat, timing, and precision, turning green beans into liquid gold. But this isn’t a one-trick pony. Oh no. We’re just getting started.

Coffee isn’t just for your cup, and Ross and Needham are here to hammer that point home with a menu that turns the ordinary into extraordinary. You’ll tackle the Lollipop Lamb Chop, crusted with a Colombian coffee and Aleppo rub, paired with spiced honey-roasted carrot and finished with an espresso cherry demiglace. Forget predictable—it’s primal, earthy, and downright delicious.

Next up, Prosciutto-Wrapped Chicken Roulade, a masterpiece of smoky, melty mozzarella tucked inside tender chicken, served atop creamy parmesan-herb polenta, all drenched in a redeye sauce featuring Pawling Roaster’s cold brewed coffee. This is coffee as an accomplice—a dark, complex partner in flavor crime.

And for dessert, hold onto your forks—Cappuccino Crème Brûlée. Imagine espresso-infused custard just teetering on perfection, topped with a crackling turbinado sugar brûlée and crowned with cappuccino foam. It’s sweet, it’s strong, and it proves that coffee doesn’t just belong at breakfast.

This class isn’t about the timid or the routine. It’s for flavor hunters who want to push boundaries and reimagine what coffee can be. You’ll leave with more than recipes; you’ll take home the skills, the stories, and the swagger to turn your kitchen into a playground for the extraordinary. Space is limited. Come hungry, leave caffeinated.

The Silo Cooking School
44 Upland Road
New Milford CT 06776

Bean to Cup; Grind to Dine w/ Chef Billy Ross & Chef Will Needham – Thursday, April 3 – 6:30 PM

Damn Delicious Dumplings Sunday, March 30 at 4:00 PM w/ Chef Paige DeFeo

Chef Paige isn’t here to serve you some sad, store-bought dumplings—they’re the real deal, crafted by your own hands, and packed with flavors that hit you like a firework show. From delicate Shu Mai Shrimp to hearty Pork and Chive Dumplings, and umami-packed Mushroom and Tofu gems, you’ll get down and dirty in the world of dumpling mastery. And because Paige doesn’t play it safe, you’ll also roll up Vietnamese Spring Rolls so fresh they practically glow. Finish it off with a Ginger Crème Brûlée that’s as bold as it is sweet. This is more than a cooking class—it’s a crash course in culinary badassery. You ready? Aprons on.

The Silo Cooking School
44 Upland Road
New Milford CT 06776

Damn Delicious Dumplings Sunday, March 30 at 4:00 PM w/ Chef Paige DeFeo

Lobster Elevation: No Food Waste Series w/ Chef Carlos Nuno – Thur. Mar. 27 @ 6:30pm

Get ready for an unforgettable culinary adventure led by the young and talented Chef Carlos Nuno, straight from the breathtaking Azores! This exclusive class is part of our “No Food Waste Series,” championing the UN’s Sustainable Development Goal #12—Responsible Consumption and Production. Step into the kitchen and discover how to honor every part of the lobster, crafting exquisite dishes that waste nothing and leave your taste buds singing.

Chef Nuno invites you to roll up your sleeves and explore the endless possibilities of this luxurious ingredient. With his mastery of flavor and sustainable cooking practices, you’ll learn to turn every element of the lobster into culinary magic. This is your chance to create, taste, and enjoy like never before.

On the menu for this unforgettable session are recipes so delicious, you’ll want to recreate them at every opportunity:

Lobster Bisque—Rich, velvety, and packed with intense flavor, this bisque transforms shells into liquid gold. Learn how to coax every last drop of essence from this beautiful crustacean.
Lobster Croquettes—Golden and crispy on the outside, creamy and bursting with flavor on the inside. These bite-sized delights are pure perfection.
Lobster Tail with Shellfish Sauce—Master the art of cooking lobster tail to tender, juicy excellence and pair it with an indulgent shellfish sauce for a plate that’s as stunning as it is delicious.
Seafood Rice with Lobster—A Portuguese classic reimagined. Infused with lobster’s bold flavor, every bite of this dish is pure comfort and joy.
Portuguese Leite Creme—End the feast with a traditional dessert kissed by Portuguese tradition, where caramelized sugar meets a creamy, dreamy base.
This hands-on class isn’t just about cooking—it’s about discovery. You’ll explore the deep, rich flavors that make lobster one of the ocean’s most prized ingredients, all while learning sustainable techniques to use every part with purpose. With Chef Nuno’s expert guidance and passion for his craft, you’ll leave with new skills, unforgettable recipes, and a renewed love for creative cooking.

Come hungry, ready to cook, and excited to experience flavors that will inspire you long after the last bite. Chef Nuno’s Azorean roots and flair for inventive cuisine will transform the way you think about lobster—and about what’s possible in your kitchen. Don’t miss this chance to celebrate the beauty of food, flavor, and sustainability.

Only 14 seats available.

The Silo Cooking School
4 Upland Road
New Milford CT 06776

Lobster Elevation: No Food Waste Series w/ Chef Carlos Nuno – Thur. Mar. 27 @ 6:30pm

The Duck Edition: No Food Waste Series w/ Chef Carlos Nuno – Sat. Mar. 22 @ 6pm

There’s nothing polite about what goes on in Chef Carlos Nuno’s kitchen. It’s raw, it’s bold, and it demands respect—for the ingredients, for the dish, and for the story they tell. Back by popular demand, Chef Nuno—straight from the Azores—is taking center stage once more to prove that waste has no place in a masterful menu.

This second hands-on class in the “No Food Waste Series” dives deep into the undeniable versatility of duck. We’re talking about giving every piece a purpose, from the tenderest meat to the last flavorful scrap. Rooted in the UN’s Sustainable Development Goal #12—Responsible Consumption and Production—this session challenges you to rethink what food can do and what you can do with food.

The lineup? Nothing short of stunning:

Duck Croquettes—crispy, rich, and unapologetically indulgent, these bites are pure satisfaction.
All Duck Rice—this is Portugal in a bowl. Every grain, every shred of duck infused with love and soul.
Magret with Orange—a revelation of flavor, where the silkiness of duck meets the bright punch of citrus.
Doce de Vinagre—a classic from Terceira Island, proof that vinegar can play dessert like a maestro.
But this isn’t just about cooking; this is about challenge and respect. Respect for the ingredients you once overlooked, respect for tradition, and the kind of self-respect that comes only from knowing you’ve made something extraordinary. Chef Carlos Nuno doesn’t coddle his students. Instead, he pushes you to dig deep, to rethink everything, and to finally see food for the treasure it is.

If you’re ready to ditch the waste and find the flavor, this class is where you need to be. Chef Nuno’s Azorean grit and fearless style will reshape the way you think about the kitchen. Step up, grab your apron, and prepare to give every single ounce of effort to every single slice, dice, and stir. This is about the full story of food—because when it comes to duck, nothing gets left behind.

Only 14 seats available.

The Silo Cooking School
44 Upland Road
New Milford, CT 06776

The Duck Edition: No Food Waste Series w/ Chef Carlos Nuno – Sat. Mar. 22 @ 6pm

Craft Baking with Local Craft Beers! w/ Chef Jeremy & Nicole Braddock – Thur., Mar. 20 @ 6:30 PM

Step into the kitchen with Jeremy and Nicole Braddock, the power couple who conquered Cupcake Wars and transformed their Watertown bakery into a local mecca of unapologetic flavor. They’re not your average pastry chefs—they’re innovators, mixing sugar, butter, and genius with a dash of grit. Together, they’ve taken baking to new heights, now blending their craft with Connecticut’s finest beers. This isn’t just a class; it’s a flavor-packed escapade where you’ll bake, drink, and maybe question everything you thought you knew about desserts.

Over three hours, you’ll get up close with local brews, each paired with a daring recipe. Think lemon bars kissed with the citrusy zing of Two Roads Honeyspot IPA, or cheddar scones balanced by the hoppy bite of Sea Hag IPA. Sink your hands into a coffee-stout-infused chocolate cake straight out of a dessert lover’s dreams, then build a berry trifle brightened by Half Full’s crisp ale. Jeremy brings the creativity; Nicole brings the finesse. Together, they’ll show you how to turn beer into your secret baking weapon.

Leave with recipes, a full stomach, and a little swagger—because now, you’ve got a sweet story to share (along with the pastries).

Baking with Beer Class Curriculum

Objective

Teach participants how to incorporate craft beer into baking while pairing desserts with local Connecticut beers for enhanced flavor profiles.

Class Overview

• Duration: 3 hours

• Skill Level: Beginner to Intermediate

• Materials Provided: Recipe booklets, beer samples, ingredients, and tools

Schedule

1. Introduction (15 minutes)

• Welcome and class objectives

• Brief history of beer in baking

• Overview of the four CT beers and flavor profiles:

• Beer 1: Two Roads Honeyspot Road IPA (Citrusy & Floral)

• Beer 2: New England Brewing Co.’s Sea Hag IPA (Hoppy & Piney)

• Beer 3: Thimble Island Brewing Company’s Coffee Stout (Rich & Roasty)

• Beer 4: Half Full Brewery’s Bright Ale (Crisp & Light)

2. Recipe 1: Honeyspot IPA Lemon Bars (45 minutes)

• Incorporate the floral and citrus notes of Honeyspot IPA into a tangy lemon curd.

• Hands-on activity: Participants create the crust and curd.

• Pairing tip: Serve with a chilled Honeyspot IPA.

3. Recipe 2: Sea Hag IPA Cheddar Scones (45 minutes)

• Showcase savory baking using hoppy beer to balance sharp cheddar.

• Participants mix dough and bake scones.

• Pairing tip: Warm scones with a pint of Sea Hag IPA.

4. Recipe 3: Coffee Stout Chocolate Cake (60 minutes)

• Use Thimble Island Coffee Stout to deepen chocolate cake flavors.

• Participants make a mini layer cake with beer-infused ganache.

• Pairing tip: Serve with a glass of Coffee Stout for a rich experience.

5. Recipe 4: Bright Ale Berry Trifle (45 minutes)

• A light dessert featuring Bright Ale in the sponge cake and whipped cream layers.

• Participants assemble individual trifles.

• Pairing tip: Complement the dessert with a crisp glass of Bright Ale.

Class Wrap-Up (10 minutes)

• Share tips for experimenting with beer in baking.

• Taste test each dessert with its paired beer.

• Q&A and feedback.

The Silo Cooking School
44 Upland Road
New Milford CT 06776

Craft Baking with Local Craft Beers! w/ Chef Jeremy & Nicole Braddock – Thur., Mar. 20 @ 6:30 PM

Reimagined Flavors of North Africa w/ Chef Billy Ross – Thurs. March. 6, 2025 at 6:30pm

Step into a world of bold spices, vibrant ingredients, and culinary innovation with Chef Billy Ross’s upcoming hands-on cooking class, “Reimagined Flavors of North Africa.”This isn’t just a cooking class—it’s an exploration of one of the most exciting and aromatic cuisines in the world, infused with Chef Ross’s signature creative flair.

Under Chef Billy’s expert guidance, you’ll craft a show-stopping menu that redefines North African flavors. The centerpiece? A succulent Pan Seared Duck Breast paired with fragrant Moroccan Cous Cous, teeming with bright, citrusy notes of preserved lemon, warm hints of Aleppo pepper, and the subtle sweetness of golden raisins. It’s finished with a tangy and spicy Harissa Cherry Gastrique and a luscious dollop of Lemon Saffron Yogurt—a dish designed to electrify the senses.

For dessert, you’ll master the art of balance with the stunning Blood Orange Hamza, a sweet and zesty creation that showcases the vibrant, sun-drenched flavors of the region.

This hands-on class is perfect for food lovers eager to explore the intricacies of North African cuisine while learning techniques that bring excitement and depth to any dish. Whether you’re inspired by exotic tastes or just looking to expand your skills, this class promises an unforgettable culinary adventure.

Join Chef Billy Ross and experience the magic of reinventing tradition while creating flavors that are as bold and unforgettable as the cuisine itself. Are you ready to reimagine your kitchen? Reserve your seat today!

The Silo Cooking School
44 Upland Road
New Milford CT 06776

Reimagined Flavors of North Africa w/ Chef Billy Ross – Thurs. March. 6, 2025 at 6:30pm

The Gluten-Free Gourmet Monday w/ Chef Jami Chiarella-Kopec – TV Food Stylist – Mon. March 3 6:30 PM

The Gluten-Free Gourmet with Chef Jami Chiarella-Kopec

This isn’t just another cooking class—it’s your backstage pass to the culinary world, led by none other than Chef Jami Chiarella-Kopec, the powerhouse TV Food Stylist who’s worked her magic on Gordon Ramsay’s Hell’s Kitchen and Kitchen Nightmares. Her work has been featured on CBS and countless other outlets, and she’s rubbed elbows with some of the biggest names in the food industry. Now, she’s bringing her expertise from behind the camera to right here, where you—yes, you—will roll up your sleeves and step into the action.

Mark your calendar for Monday, March 3 at 6:30 PM, because Chef Jami is here to show you how gluten-free doesn’t mean flavor-free. This is cooking redefined—bold, unapologetically delicious, and shockingly gluten-free. Forget the sad, soggy substitutes you’ve tried in the past. This is the real deal.

You’ll kick things off with Brazilian cheese bread so light and airy, you’ll wonder why you’ve been eating anything else. Then, brace yourself, because you’re about to make pillowy, melt-in-your-mouth gnocchi that could rival any Nonna’s recipe—but with a gluten-free twist Chef Jami swears by. And for the grand finale? Perfectly crispy fried calamari that’ll make you rethink everything you thought you knew about gluten-free frying.

But this class isn’t just about the recipes. It’s about mastering the textures, unlocking the secrets to gluten-free cooking that Chef Jami has perfected through years of high-stakes TV sets, and walking away with the kind of confidence that makes you want to throw a dinner party the minute you get home.

Expect laughs, a few “aha” moments, and the kind of hands-on experience that leaves you covered in flour (or gluten-free substitute, of course). Chef Jami’s style is as practical as it is inspiring, with tips and tricks that you’ll be using in your kitchen long after the final plate is cleared.

Come hungry, come curious, and, most importantly, come ready to cook like a pro. March 3. 6:30 PM. Be there. You won’t want to miss this chance to learn from a master of both television and the kitchen in a class that promises to be as unforgettable as the food you’ll create.

The Silo Cooking School
44 Upland Road
New Milford CT 06776

The Gluten-Free Gourmet Monday w/ Chef Jami Chiarella-Kopec – TV Food Stylist – Mon. March 3 6:30 PM

Savor the Season: Mediterranean Meets Modern w/ Chef Billy Ross- Thurs. Feb. 27th @ 6:30pm

Step into the kitchen with Chef Billy Ross, whose expertise at the award-winning Greca sets the standard for Mediterranean cuisine in the state of Connecticut and beyond. In this class, you’ll master techniques to prepare an exquisite Steak au poivre alongside some perfectly crafted compliments, a classic Italian starter, and a modern take on warm bread pudding.

Menu: Sausage, broccoli rapini and great northern beans in Meyer lemon garlic sauce; steak au poivre (apricot pink peppercorns, NY strip); gorgonzola mashed potatoes; three-fig bread pudding.

Hands-On Participation.

The Silo Cooking School
44 Upland Road
New Milford CT 06776

Savor the Season: Mediterranean Meets Modern w/ Chef Billy Ross- Thurs. Feb. 27th @ 6:30pm

Recipes from Home: The Beauty of Rustic Greek Cooking w/ Chef Dino Kolitsas – Mon, Feb. 24 at 6:30

Step into the warmth of Greek tradition with Chef Dino Kolitsas in his hands-on cooking class, “Recipes from Home: The Beauty of Rustic Greek Cooking.” Inspired by treasured summers spent learning from his Aunt Assimina on the island of Andros, Chef Dino brings you recipes filled with heart and heritage. Discover the flavors of Tomato Keftedhes—crispy tomato fritters with herbs and feta, savor the comforting Chicken Fricassee with greens and a bright avgholemono sauce, and finish with the sweet, citrusy charm of Portokalopita, a luscious orange and yogurt pie. These beloved dishes, celebrated at his award-winning restaurant, now become yours to create and enjoy. Join us for an experience steeped in family, flavor, and timeless tradition!

The Silo Cooking School
44 Upland road
New Milford CT 06776

Recipes from Home: The Beauty of Rustic Greek Cooking w/ Chef Dino Kolitsas – Mon, Feb. 24 at 6:30