“Downton Abbey cooking classes” at The Silo

With the premiere of Season 5 of PBS’ enthralling Masterpiece miniseries, Downton Abbey, fans will be glued to their televisions for their next dose of crisis and intrigue. To celebrate the season kick-off, The Silo Cooking School at Hunt Hill Farm in New Milford is offering a “live” chance to experience some of the fun, culinary tastes and tradition of the post-Edwardian era depicted in the lives of the aristocratic Crawley family and their servants.

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On Saturday, January 10 at 6 p.m., and again on Sunday, January 11 at 11 a.m., the Silo is inviting both novice and experienced chefs to join Chef Catherine Felix for “Downton Abbey Dinner and Brunch.” The demonstration classes will feature an “Upstairs/Downstairs” menu based on the Downton Abbey series. Participants will dine on all the prepared courses.

Catherine is a Principal Chef for Unilever Foods, NA, with 25 years of experience in consumer product development. She has contributed to the success of numerous products such as Haagen-Dazs Chocolate Chip CookieDough Ice Cream, Wishbone Raspberry Hazelnut Vinaigrette, and the P.F. Chang line of frozen entrees. A former Food Editor of “Victorian Homes” magazine and 1980 graduate of Le Cordon Bleu, London, she has worked as a pastry chef, consultant, culinary educator and writer. She contributed the chapter on “The Wedding Breakfast” to Romantic Victorian Weddings, Then and Now and has appeared on numerous television food programs, including HGTV’s “A Christmas in Cape May with Kitty Bartholomew.”

Join Catherine as she discusses early 20th century table etiquette, and shares some of her collection of late 19th and early 20th century table-top antiques.

Saturday’s Downton Abbey Dinner includes: Cheese Straws; Oysters A La Russe; Ethel’s Salmon Mousse with Greens; Downstairs’ Lamb Stew; English Peas; Semolina Pudding; Lady Sybil’s Cake; and Crepes Suzettes.

Sunday’s Breakfast or Brunch menu consists of: Vichyssoise; Alfred’s Bouchees au Fromage – (Gougere with Cheese Filling); Lady Mary’s Post-Pig Rescue Scrambled Eggs; Mrs. Patmore’s Kedgeree; Shepherd’s Pie; Raspberry Meringue; and Creamy Rice Pudding.

The Silo Cooking School named Best Cooking School in Connecticut by Connecticut Magazine is located at Hunt Hill Farm, 44 Upland Road in New Milford. The school is part of the Smithsonian Institution affiliated Hunt Hill Farm Trust, a non-profit organization, which provides the public with diverse opportunities to explore the arts amid historic farm buildings and protected open space in the heart of Connecticut’s Litchfield Hills. The cost of the class is $90 per person. For more information and to register for the class, call (860) 355-0300 or visit http://www.hunthillfarmtrust.org. Registration is also available at The Silo during regular business hours. The Silo gallery and store are open Wednesday through Saturday, 10 a.m. to 5 p.m. and Sunday, from noon to 5 p.m.

For more event information on Litchfield Hills visit http://www.litchfieldhills.com/events/index.jsp

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