Farm market's annual winter dinner a tasty success
Server Chelsie Girolamo holds a tray of dessert during the Litchfield Hills Farm-Fresh Market's winter harvest dinner at the Litchfield Community Center on Saturday. BZ photos
Sixty supporters of the Litchfield Hills Farm-Fresh Market enjoyed a late-winter treat on Saturday by indulging in the market's annual winter harvest dinner at the Litchfield Community Center.
Organized by market master Kay Carroll, the dinner was prepared by Chef Samantha Tilley of Mockingbird Kitchen and Bar in Bantam and featured ingredients donated by many of the market's vendors. The event was a fundraiser for the nonprofit market that has established itself as an integral part of the community.
Many of the market's 15 volunteers were on hand to assist at the dinner. The menu included vegetable soup, artisanal bread, braised Italian greens, Connecticut River stone-ground corn, free-range roasted chicken, mushroom bolognese, pork scallopini, and artisanal mixed greens.
Dessert, prepared by Barbara Mojon Gugnoni, was delectable. Offerings were a chocolate creme infused with espresso and topped with whipped cream and orange liquor and two styles of Italian cookies. Party favors were provided by Pam Dorgan of Plum Brook Chocolate.
Rick Telman and Ellen Eberle were the volunteer bartenders.
Litchfield First Selectman Leo Paul Jr., left, and his wife, Jennifer, with Bill Burgess of Litchfield.