Litchfield County: Happening in the Hills
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Savor 2021

We are sorry but the event is now SOLD OUT!

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On September 19, Happening in the Hills is hosting a glorious farm-to-table dinner event at South Farms in Morris. Nine of Litchfield County’s most accomplished chefs will create an unforgettable meal served family style for 160 guests. Jazz musician Andrew DeNicola will perform during the cocktail hour where Litchfield Distillery, Rhythm Brewing Co., Hopkins VineyardSpring Hill Vineyards, and Zachys will serve cocktails and wine. Dinner tables and floral arrangements will be designed by Sarah Worden Natural Design and Litchfield Hills Supply. A portion of the proceeds from the event will be donated to FISH NWCT, a homeless shelter and food pantry located in Torrington. Join us for what is sure to be a magical evening in the Litchfield hills.

In the interest of public health, we ask that all attendees provide proof of a COVID-19 vaccination or a negative Covid-19 test result that was taken within the previous 48 hours of the event. Please wear masks when not eating or drinking.

* Tickets are non-refundable. Give them to a friend if you can’t make it!
* Menu is set and there are no substitutions. Thank you for understanding.

* All guests must be age 21 and over.

$200 per person.

THE CHEFS

Le Gamin, Chef Robert Arbor

Robert Arbor

Le Gamin Café and Les Deux Gamins were founded by French owner Robert Arbor in 1992. Le Gamin was known for its authentic French ambiance, food, and signature crêpes. In 1994, Robert opened Les Deux Gamins in the West Village, and during the pandemic, Le Gamin Studio Agraire in Sharon, which he operates with his son. Arbor is the author of the memoir/cookbook Joie De Vivre, and spokesperson and consultant on many Franco-NYC projects.

The Mayflower, Chef April Bloomfield

April Bloomfield

In a career spanning over 25 years, Bloomfield has worked alongside the world’s most revolutionary chefs, and achieved culinary acclaim for her work, including a James Beard Award for Best Chef: New York City in 2014, as well as an Emmy nomination for her work on “The Mind of a Chef.” Currently, she holds the title of chef-in-residence at Mayflower Inn & Spa, Auberge Resorts Collection.

Ryan Cangello & John Bourdeau

A Litchfield County native, John Bourdeau is no stranger to the culinary scene having launched many successful ventures in his career. Business partner, Ryan Cangello, comes from NYC having run notable restaurants and starting his own boutique catering company. Together they have teamed up to rebrand the new Owl Wine & Food Bar offering crafted pizzas and shared plates in a cozy and chic environment with picturesque outdoor seating areas.

Swyft, Chef Anthony D'Amelio

Anthony D’Amelio

Anthony D’Amelio was educated at the International Culinary Center in Manhattan, then cut his teeth, first at Breads Bakery in Union Square, then at the acclaimed Momofuku Milk Bar, then at Santina and Carbones Major Food Group. After that he ran macaron, tart, and ice cream production for Francois Payard’s commissary. The experience inspired him to travel to France, where he honed his baking and viennoiserie skills as Pastry Sous Chef for Le Petit Coquin in Tournefeuille. D’Amelio is currently the executive pastry chef at Swyft.

Dennis DeBellis

Dennis DeBellis graduated from the Culinary Institute of America in 1994 and began his career at the Mayflower Inn & Spa, Auberge Resorts Collection. He later went on to cook at many prestigious inns and restaurants and has been the chef at John’s Cafe since 2000, an American restaurant with an Italian influence. DeBellis took over the establishment as owner six years ago.

Community Table, Chef Christian Hunter

Christian Hunter

Since last May, Hunter has been cooking the kind of inventive—and delicious—food that Community Table is famous for. A native of Lexington, Kentucky, he earned a culinary degree from Paul Smith’s College in upstate New York and cooked at Relais & Châteaux’s Lake Placid Lodge and The Weekapaug Inn in Rhode Island. It was when he moved to South Carolina that his cooking really took off.

Paul Pearson

Originally from England, Paul started cooking professionally at 16 completing an apprenticeship at a local hotel. He’s worked and traveled in various countries and is currently the Chef of The White Hart Inn in Salisbury. Pearson oversees the Tap Room and helps the team with Provisions—White Hart’s daytime cafe, a modern take on the general store White Hart had years ago. His food is seasonally driven and focuses on using the best products available.

Carlos Perez

Chef Carlos Perez is the executive chef of @ The Corner in Litchfield. Originally studying in Manhattan under some of New York’s top chefs, Perez has spent the last few years working around Connecticut before finding a home in Litchfield. His approach to cooking can be described as sustainable farm-to-table, paired with a modern influence along with an extensive background in pastry.

Chef Joel Viehland

Joel Viehland

Joel Viehland has worked at award-winning restaurants including New York’s Gramercy Tavern, Noma in Copenhagen, Herbsaint and Bayona in New Orleans, before becoming opening chef at Community Table where he was nominated for three James Beard Awards and named Best Small Town Chef in America by Cooking Light. In 2017 Joel opened Swyft in Kent. When the pandemic hit Joel decided to sell Swyft to focus on special events for private clients.

THE MENU

Hors d’oeuvres

Chickpea panisse, smoked tomato, sage
Roasted carrot hummus, seeded cracker, pistachio & hibiscus dukkah
By Chef Paul Pearson, The White Hart Inn

Tempura prawn spring roll
Warm duck & delicata tart
By Chef Carlos Perez, @ The Corner 

First Course

Smoked tomato bisque, succotash, Calf & Clover ricotta
By Chef Christian Hunter, Community Table

Farm lettuces with seeded sourdough bread and cultured butter
By Chef Joel Viehland, Independent 

Mains

Farm chickens cooked over wood, tarragon jus, and alliums
By Chef Robert Arbor, Le Gamin

Slow roasted beef shank with cinnamon, tomato, and bay leaf
By Chef April Bloomfield, The Mayflower Inn

Pasta Norma
By Chef Dennis DeBellis, Johns Cafe

Eight-hour slow cooked mokum carrots with maple and a curry crème fraîche
By Chef John Bourdeau, The Owl Wine & Food Bar

Dessert

Chocolate hazelnut and pear petit gateau with yuzu shiso pear salad
By Chef Anthony D’Amelio, Swyft

Local food provided by Helmstead Farm, Vibrant Farm, Riverbank Farm, Fort Hill Farm, Maple Bank Farm, Maitre Farm, Chanticleer Acres, Arethusa Farm, among others.

THE SPONSORS

William Pitt Sotheby's International Realty

Zachys logo

Litchfield Distillery logo

Spring Hill Vineyards logo

Rhythm Brewing Co logo

Hopkins Vineyard logo

Sarah Worden Natural Design logo

Eileen Smith Events logo

Fit Coach in the Hills

The Spa at Litchfield Hills

Litchfield Hills Supply

The Cottage at Litchfield Hills logo

FSM Services

Dobson Pools logo

Pilar BLLaC logo

Litchfield County Pools

Regional Hospice logo

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