Learn from Greca’s Chef Dino Kolitsas at the Iconic Silo Cooking School
Rich in culinary legacy, The Silo Cooking School celebrated a grand reopening in 2024 under the leadership of Chef Constantine “Dino” Kolitsas, owner of Greca Mediterranean Kitchen + Bar. The relaunch included a slight name change to The Silo Cooking School/Greca Center of Culinary Excellence.
The Silo Cooking School earned its iconic image as the first recreational cooking school in Connecticut—a hub for culinary education for more than 50 years.
Founded by renowned musician Skitch Henderson and his wife, restaurateur and cultural advocate Ruth Henderson, the school was built on a mission to blend food, art, and community. Over the years, many celebrated chefs and food personalities have taught classes there.
Today, The Silo Cooking School, a nonprofit organization, remains a cherished institution, blending its rich history with contemporary culinary education to foster a love for cooking and the arts within the community.
When I learned that Chef Dino was scheduled to lead A Vegan Tour of Greek Cuisine at the school, I immediately signed up. Lucky I did—because the class sold out quickly. Another stroke of good luck: Chef Dino graciously agreed to an interview about his passion for The Silo, vegan Greek dishes, and his restaurant, Greca.
Chef Dino, what convinced you to take the helm of The Silo Cooking School?
My friend Alessandro Piovezahn, who took over the property along with the school, asked if I would be interested in reopening it. It was a great fit with my restaurant, Greca. In 2019, during our first year, we were voted Best New Restaurant and Best Overall Restaurant by Connecticut Magazine, and we’ve been winning awards every year since.
Since reopening the school last October, we’ve picked up where the Hendersons left off, aiming to restore the school’s glory years—when culinary masters like Julia Child, Jacques Pépin, and Martha Stewart came to teach.
Now, I’m teaching classes myself, along with some of the top chefs in the region, including Carlos Perez from At the Corner in Litchfield, Rich Parente from Clock Tower Grill in Brewster, and Chef Billy Ross, who is on my culinary team at Greca.
Chefs bring their own culinary perspective. Most of my classes focus on Greek and Mediterranean cuisine because that’s my heritage and best expresses my culinary point of view. I’m especially excited to offer vegan classes to showcase the vibrant variety within Greek cuisine.
When people think of Greek cuisine, they often imagine meat dishes like souvlaki and gyro or seafood like octopus and calamari. How do you broaden people’s perceptions to appreciate Greek plant-based dishes?
When I opened Greca, I wanted to introduce diners to a higher level of Greek cuisine. We’re a scratch kitchen—almost everything we make is from scratch. I describe our approach as rustic and reimagined Greek cuisine.
The rustic dishes are the ones we learned from our grandmothers, while the reimagined versions are our elevated takes on tradition. Our goal is to expand our diners’ experience and appreciation of Greek food.
How did the vegan tradition take root in Greek cuisine?
The vegan tradition in Greek cuisine stems from two key factors: First, the economic hardships Greece faced through most of its modern history, and before, as a land under Turkish occupation for four centuries. Second, the Orthodox fasting calendar, which requires observant followers to abstain from meat, dairy, and fish for long periods.
As a result, Greek cuisine has developed a wide range of incredible vegan dishes that represent the best of the Mediterranean diet. At Greca, we celebrate these traditions by offering a strong selection of vegan Greek dishes on our menu and through dedicated tasting dinners.
What vegan dishes will you feature in your Vegan Tour of Greek Cuisine class at The Silo?
We will guide students through preparing five vegan dishes. Our classes emphasize hands-on participation, so everyone will have the opportunity to prep and cook. Afterward, we’ll sit down together to enjoy the meal, sharing our thoughts on the experience.
For wine, we’ll serve Malagousia, a Greek white wine grape variety known for its aromatic profile and balanced acidity. It’s typically medium-bodied with a refreshing character—an excellent pairing for vegan dishes.
Three of the featured vegan dishes include:
- Artichokes à la Polita – A classic Greek dish from Constantinople and the Greek East: a light, aromatic, and lemony stew made with artichokes, carrots, potatoes, onions, and dill in an olive oil-based sauce.
- Andriotiko Briam – A variation of Briam from the Greek island of Andros, similar to French ratatouille, featuring roasted vegetables with Mediterranean herbs.
- Gigantes – A traditional dish of large white beans (gigantes) baked in a rich tomato sauce with olive oil and herbs.
Tell us about The Silo Indoor Winter “Farmers” Market.
We launched The Silo Indoor Winter “Farmers” Market last December—a project rooted in community, creativity, and sustainability. But this isn’t just another farmers market; it’s a vibrant gathering space where fresh flavors, craftsmanship, and meaningful connections come to life.
Our goal is to create something truly unique that goes beyond a traditional farmers market. Imagine stepping into an atmosphere buzzing with warmth, where a live piano player sets the tone.
Shoppers can browse a curated selection of top-quality, organic, and locally sourced products from handpicked farmers. Each vendor is committed to sustainability, offering ingredients that tell the story of our land.
For more information about The Silo Cooking School/Greca Center of Culinary Excellence, visit: The Silo Cooking School’s website. For Greca Mediterranean Kitchen + Bar: visit Greca Mediterranean Kitchen + Bar‘s website.
