Living Well in Litchfield County, Connecticut

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Savor 2024: Litchfield County’s Premier Food Event

Savor 2024: Litchfield County’s Premier Food Event

Step into a culinary paradise on September 15 at South Farms in Morris for Savor Litchfield, the region’s premier food event. Chef Christian Hunter, celebrated for his tenure at Michelin-starred Atelier in Chicago and formerly of Community Table, comes back to lead the charge.

Nestled in the picturesque countryside, this family-friendly foodie festival promises an unforgettable day of gastronomic delights. Mix and mingle while 15 esteemed chefs from Litchfield County showcase their culinary prowess using fresh ingredients sourced from our local farms. Groove to nostalgic 80s and 90s beats spun by No Donuts Records and savor artisanal cocktails from Litchfield Distillery. A cash bar will also be available.

Looking for a more VIP experience? Get early access and exclusive perks, including a caviar bar by Pointy Snout Caviar, Chef Christian’s special menu, a cocktail hour, and a goody bag.

The event will feature unlimited tastes, upscale pop-up shops, a cash bar, and a kids area.

A portion of ticket sales will benefit F.I.S.H. NWCT, a nonprofit based in Torrington that gives aid to those in need within our community.

PRE-SALE TICKETS

General Admission: $125 includes food and entertainment from 2 pm-5 pm.
VIP Pass: $225, includes exclusive access to all the chefs from 1 pm-2 pm, including a caviar bar by Pointy Snout Caviar, a special menu curated by Chef Christian, signature cocktails, and a goody bag. Only 150 VIP tickets will be available.
Children 7-12: $40
Children 6 and under: FREE

Day-of-the-Event Tickets: $140 for general admission and $250 for VIP pass.

Previous events have sold-out so get your ticket now to avoid FOMO!

Purchase Tickets Here!

THE CHEFS

Chef Christian Hunter
Atelier, Chicago

James Beard finalist chef Christian Hunter returns to Litchfield County from his Michelin star restaurant Atelier in Chicago to lead the helm of chefs for this year’s Savor. Hunter’s culinary background includes cooking at Community Table in New Preston, Relais & Chateaux’s Lake Placid Lodge, and The Weekapaug Inn in Rhode Island. @chefchristianhunter

Chef Roel Alcudia
Mayflower Inn, Washington

Born in the Philippines and raised in New Jersey, Alcudia is a culinary-trained chef with extensive international experience, dedicated to bringing people together through food. Alcudia has recently joined the Mayflower Inn. @roelalcudia

Chef Tyler Anderson
Swyft and Ore Hill, Kent

Chef Tyler Anderson and his restaurants have garnered many accolades including Best Restaurant overall, CT Chef of the year. He also competed on Top Chef, Chopped, and Beat Bobby Flay. @cheftyleranderson

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 Carl Ciarcia III
South Farms, East Morris

Chef Carl brings his Italian culinary training to offer fresh Mediterranean-style cuisine. Head Chef of South Farms, Ciarcia leads the development of their culinary program. @carlciarcia

Chef Dennis DeBellis
John’s Cafe, Woodbury

A 1994 Culinary Institute of America graduate, chef/owner Dennis’s cooking offers new American cuisine with heavy Italian and Mediterranean leanings, including fresh pastas and award-winning desserts. @johnscafe693main

Chef Bolivar Hilario
Community Table, New Preston

At Community Table, Chef Bolivar weaves his Mexican heritage with inspired Japanese and French-style cooking for a healthy approach to modern, local cuisine. @bol1var_

Chef Constantine “Dino” Kolitsas
Greca Mediterranean Kitchen + Bar, New Milford

Director of The Silo Cooking School and chef/owner of Greca Mediterranean Kitchen + Bar, “Dino” has appeared on Chopped and been featured in various publications. @greca.med

Jeremey McKendry and Allison Varian
Bakehouse, Litchfield

Established in May 2018, The BakeHouse in Litchfield specializes in buttercream cakes, French pastries, and artisanal breads. @thebakehousect

Chef Paul Pearson
White Hart Inn, Salisbury

Paul Pearson is the chef of the White Hart Inn, located on the green in Salisbury. Having been part of the opening team in 2014 he left for a stint at Community Table in New Preston before returning to oversee the food program in 2020. He works closely with the team to oversee the Tap Room, Provisions, and events. @pavypearson

Chef Carlos Perez
@The Corner, Litchfield

Executive chef Carlos Perez’s approach to cooking is described as sustainable farm-to-table, paired with a modern influence. He also has an extensive background in pastry. @chefcarlosperez

Chef Zachary Redin
To the Gills, Watertown

With over 15 years of culinary restaurant and fish market experience, Zachary has a keen eye for quality, freshness, and seafood trends. @swedishchef08

Chef Jeff Schmidt
Hindsight BBQ, Waterbury

Hindsight BBQ is an all wood-fired craft barbeque experience. Rated a Top BBQ Joint outside of Texas, by Texas monthly chief editor Daniel Vaughn. @jefftakespics

Kate J. Truini
New Curds on the Block, Watertown

Kate is a cheesemonger and the owner of New Curds on the Block, a cut-to-order cheese shop, which sources handmade cheeses from New England cheesemakers. @katejtruini

Chef Vinjith Vikraman
Tandoori Flames, New Milford

Chef Vinjith, born and raised in Kerala, India, opened Tandoori Flames in 2018, serving authentic North and South Indian cuisine.  @tandooriflamesnewmilford

We’d like to thank the local farms that will provide the harvest for the dinner:

Earth’s Palate farm, Hungry Reaper Farm, Why Not Farm, Chanticleer Acres, Upper Grassy Greens, Riverbank Farm, Beavertides Farm, Calf and Clover Creamery, Hoadley Hills Farm, Oracle Mushroom, North West Corner Farm, and Maple Bank Farm.

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