The Litchfield Hills Farm-Fresh Market will host a winter harvest dinner March 23 from 6 to 10 p.m. at the Litchfield Community Center.

Executive Chef Samantha Tilley, of Mockingbird Kitchen and Bar, will create a dinner featuring locally sourced ingredients.

Pastry Chef Barbara Mojon-Gugnoni, of Troy Brook Bakery, will prepare the dessert.

Dinner ingredients are provided by vendors and other local Connecticut producers, such as Bantam Bread, Beltane Farm, Berry Ledges Apiary, Brookside Farm, Cato Corner Farm, Earth’s Palate Farm, Laurel Ridge Farm, Maple View Farm, March Farm, Mohawk Mountain Mushrooms, Olive Oil Factory, Plum Brook Chocolate, Savor Cookies, Sun One Organic, Troy Brook Bakery, Wave Hill Bread, Wild Carrot Farm and Winding Drive Jams.

Tickets are $100 per person.

Reservations will be confirmed with receipt of payment, first come first served.

Tickets available at the farmers market Jan. 27 and Feb. 10 at www.litchfieldfarmersmarket.org/winter-harvest-dinner-2018.html.

Checks can be mailed to Winter Harvest Dinner, c/o LHF-FM, P.O. Box 607, Litchfield, CT 06759.

All proceeds from the event will help fund the market’s educational programs.