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Max Chef to Farm 2016 Season Tickets are now Available

2016 C2F Season Poster

We are very pleased to Announce the 9th Annual Chef to Farm season.  This year we are bringing back some of our favorite meals as well as adding some new themes. The 2016 Season promises to be exciting, with a number of the Max RestaurantGroup Chefs participating in the various events.

We will also be holding our extremely popular Festivals, again this year, including Lobsterfest, The US Summer Beer and Food Tour, Hoptoberfest and the Max Farm Fest.  Rosedale is the perfect setting for these opportunities to sample and taste.

Click here to visit the Max Chef to Farm Website for full information and for purchasing tickets.

 

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Max’s Chef to Farm Dinner “Vintage 2016”

LOCAL | SUSTAINABLE | CONNECTICUT GROWN

We start with the Farmers. They tell us what is at peak perfection each day and we build our menus around that day’s harvest. Our Chef to Farm dinner series is an opportunity for our guests to enjoy the freshest foods and produce in the sublime beauty of our celebrated farms.

Your evening begins with a reception then you’ll head out for a tour of the farm to see the fields and learn about the farm’s history, operations, and products. Your tour concludes in the tented area where tables dressed in white linen and candlelight offer a view of the al fresco kitchen. Each dinner is cooked from scratch and showcases that day’s best produce. The ingredients are sourced daily from local farmers, ranchers, and fishermen.

Our menus vary and are dependent on the day’s harvest and the inspiration of the Chef. Prepare yourself for an incredible dining experience with the most local, fresh and flavorful foods available.

Thursday, June 30th, we celebrate the new vintage releases from Rosedale’s Vineyard with a menu steeped in the tradition of cooking with wine, presented by acclaimed Chef Hunter Morton of Max’s Oyster Bar. 

Total ticket price ($156.87) includes $125 for food and beverage, $22.50 house fee and $9.37 CT State sales tax.  This covers your dinner, hors d’oeuvres and reception, multi-course meal with wines/beer, farm tour and live music.  By purchasing this ticket, you are also making a donation to the CT Farmland Trust.

To purchase tickets click here

Due to the nature of these events, tickets are non-refundable; however, if you cannot attend the dinner, you are welcome to transfer your tickets to someone else.

All dietary needs must be communicated upon purchase. If you surprise us with a food restriction upon your arrival, we will do our best to accommodate you but we may not have the resources available.

If you would like to purchase using Max Vantage points, please contact Ali Constable at 860.566.8360

 

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Max’s Farm Festival: Lobster Fest (June 19th)

LOCAL | SUSTAINABLE | CONNECTICUT GROWN

We start with the Farmers. They tell us what is at peak perfection each day and we build our menus around that day’s harvest. Our Chef to Farm Festivals are an opportunity for our guests to enjoy the freshest foods and produce in the sublime beauty of our farms, the true treasures of our state.

Sunday, June 19th at Rosedale Farms and Vineyards, we’ll host a traditional New England Lobster Bake featuring Chef Steve Michalewicz of Max Catering and Events, the Connecticut Restaurant Association’s 2016 winner for Best Caterer. It just so happens to be Father’s Day so bring the family, enjoy live music, and crack a few claws.

Adult tickets are $59 and include Clam Chowder, Hand-gathered Green Salad, Steamed Lobster, New Hartford Heirloom Potatoes, Steamed Corn, Local Clams, Handmade Chorizo, Fresh Mussels, tax, and house fee.  Child (12 and under) ticket price is $19 and includes Clam Chowder, Hand-gathered Green Salad, Grilled Hot Dog or Hamburger, French Fries, and Lemonade, tax and house fee.  Additional menu items may be purchase and cash bar is available.

To purchase tickets click here

We provide a time frame for our festivals – come when you wish.  Limited seating and tables are available under our tent; lawn chairs and blankets are recommended. A valid driver’s license or government issued I.D. is required for the purchase and consumption of alcoholic beverages. Max’s Catering and/or Rosedale Farms reserves the right to restrict or deny service of any alcoholic beverage at their discretion.

Due to the type of events, tickets are non-refundable; however, if you cannot attend the dinner, you may transfer your tickets to someone else.

All dietary needs must be communicated upon purchase. If you surprise us with a food restriction upon your arrival, we will do our best to accommodate you but we may not have the resources available.

 If you would like to purchase using Max Vantage points, please contact Ali Constable at 860.566.8360

 

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Max’s Chef to Farm Dinner “Berries & Blossoms”

LOCAL | SUSTAINABLE | CONNECTICUT GROWN

We start with the Farmers. They tell us what is at peak perfection each day and we build our menus around that day’s harvest. Our Chef to Farm dinner series is an opportunity for our guests to enjoy the freshest foods and produce in the sublime beauty of our celebrated farms.

Your evening begins with a reception then you’ll head out for a tour of the farm to see the fields and learn about the farm’s history, operations, and products. Your tour concludes in the tented area where tables dressed in white linen and candlelight offer a view of the al fresco kitchen. Each dinner is cooked from scratch and showcases that day’s best produce. The ingredients are sourced daily from local farmers, ranchers, and fishermen.

Our menus vary and are dependent on the day’s harvest and the inspiration of the Chef. Prepare yourself for an incredible dining experience with the most local, fresh and flavorful foods available.

We can’t wait to get back to Rosedale Farms & Vineyards Thursday, June 16th for “Berries and Blossoms,” celebrating the first harvest of the season and featuring the impeccable cuisine of Chef Hunter Morton of Max’s Oyster Bar.

Total ticket price ($156.87) includes $125 for food and beverage, $22.50 house fee and $9.37 CT State sales tax. This covers your dinner, hors d’oeuvres and reception, multi-course meal with wines/beer, farm tour and live music. By purchasing this ticket, you are also making a donation to the CT Farmland Trust.

To purchase tickets click here

No cash is exchanged. Due to the nature of these events, tickets are non-refundable; however, if you cannot attend the dinner, you are welcome to transfer your tickets to someone else.

All dietary needs must be communicated upon purchase. If you surprise us with a food restriction upon your arrival, we will do our best to accommodate you but we may not have the resources available.

If you would like to purchase using Max Vantage points, please contact Ali Constable at 860.566.8360

 

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Derby Day at The Cooper

Derby Horse

This Saturday, May 7, is Derby Day at

THE COOPER, in Palm Beach Gardens
 
Join us for the most exciting two minutes in sports!

Featuring Derby-inspired Cocktails

Mint Julep
“The Preakness”
“Belmont Stakes Long Island”

…and Food…

Bourbon Glazed Pork Belly
sweet corn puree | corn nuts

Crispy Cornmeal Fried Green Tomatoes
rogue smokey blue cheese | pickled watermelon radish

Kentucky “Hot Brown” Slider
dark meat turkey burger | roasted tomato | pimento mornay sauce
mini challah bun

RESERVE ONLINE

The Cooper Restaurant
4610 PGA Boulevard – Suite 100
Palm Beach Gardens, FL 33418

 

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Harpoon Beer Dinner at Max Amore May 17

20160517 Harpoon

Celebrating American Craft Beer Week
Max Amore is very pleased to present
A Beer & Food Pairing Dinner
featuring New England’s own Harpoon Brewery

Special Guest Speaker
Corey Johnson from Harpoon Brewery

Tuesday May 17th, 2016
Seating at 6:30pm

Reception
Harpoon Brewery Direct Specialty
Passed hors d’oeuvres

Course 1
Harpoon Take 5 Session IPA
Lemon Leaf Wrapped Spicy Lamb Meatballs
Toasted Cumin Seed Whipped Ricotta

Course 2
Harpoon Camp Wannamango Pale Ale for Summer
Prosciutto Beggar Purses
Prosciutto di Parma, Fresh Berries, Baby Arugula,
Buffalo Mozz, Broken Balsamic Vinaigrette

Course 3
Harpoon Sticke Alt 100 Barrel Series #57
Fire Roasted Bratwurst
Toasted Spatzle, Beer Pickled Cabbage, Mustard Bbq Sauce

Dessert
Harpoon Arctic Ale
Bacon S’Mores
Applewood Bacon, Milk Chocolate, Marshmallow, Graham Cracker

$55 per person
(not including tax or gratuity)

Please call for reservations 860-659-2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

 

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Wormtown Brewery Comes to Hoop City

WormtownTavern

Max’s Tavern is very pleased to present
Wormtown Comes to Hoop City
A Beer & Food Pairing Dinner
featuring Wormtown Brewery of Worcester, MA

Special Guest Speaker
Nick Gannon of Wormtown Brewery
Featuring the Cuisine of Chef Paul Roberge

Please join us for an evening of local beer and food as we welcome
Wormtown to Hoop City. Winner of numerous national & international beer awards,
Wormtown brews some incredible beers made with local ingredients,
(“a piece of Mass in every glass”), so if you haven’t had one yet, now’s the time!

To learn more about Wormtown Brewery, please visit their website

Thursday April 21 | 6:30pm Seating

MENU

Reception
Blonde Cougar | Summer Ale | 5% ABV

Course 1
Bottle Rocket | Pale Ale | 5% ABV | 55 IBU’s
Oxtail Marmalade Toast
pickled rhubarb, radish, celery leaf

Course 2
Punxsutawney | Pils | 5% ABV
Striped Bass Kinilaw
green mango, coconut vinegar, chili, spring onion

Course 3
Be Hoppy | Left Coast I.P.A. | 6.5% ABV | 70 IBU’s
Shoyu Ramen
spicy pork belly, snow pea kimchi, soft boiled egg

Course 4
Hopulence | D.I.P.A. | 8.5% ABV | 120 IBU’s
Grilled Spring Lamb
charred carrot, fava beans, ocopa sauce

Course 5
Spies Like Us | Russian Imperial Stout | 9% ABV
Black Russian Chocolate Cake
drunken blackberries

$65 Per Person
(not including tax or gratuity)

*menu subject to change*

Please Call for Reservations
413-746-6299

1000 Hall of Fame Ave | Springfield, MA | 01103

 

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Stone Brewing Co. Beer Dinner @ TK – Come get Stone-d on 4/20

StoneTrumbull Kitchen Is Very Pleased To Preset A

4-20 Brewery Dinner featuring Stone Brewing Co.
Escondido , CA

With Special Guest Speaker
Chris Charest from Stone
Featuring the Cuisine of Chef Chris Torla

Founded by Greg Koch and Steve Wagner in 1996, San Diego-based Stone Brewing Co. is the 9th largest craft brewer in the United States. Stone has been listed on the Inc. 500 | 5000 Fastest Growing Private Companies list 11 times, and has been called the “All-time Top Brewery on Planet Earth” by BeerAdvocate magazine twice. The multifaceted company will be the first American craft brewer to own and operate a brewery in Europe, and is also building a production brewery and destination restaurant in Richmond, Virginia. Known for its bold, flavorful and largely hop-centric beers, Stone has earned a reputation for brewing outstanding, unique beers while maintaining an unwavering commitment to sustainability, business ethics, philanthropy and the art of brewing.

Wednesday 4-20-16
6:00 reception | 6:30 Seating
Menu
Stone Beer Dinner Menu
4-20-16

Reception – Stone IPA

Stone Americano Stout
Nicaraguan Maduro Smoked Venison Loins
roasted mushrooms, Moody Bleu tartlet

Stone Enjoy By 4.20
House Made Merguez and Shrimp Jambalaya
sweet peppers, plum tomato, celery leaf rice

Stone Vertical Epic 8.08.08
Fennel Grilled Quail
asparagus salad, Maine lobster salpicon, spring pea sauce

2016 Old Guardian Barley Wine Dry-Hopped with Pekko Hops
Valhrona Chocolate Sponge Cake
coconut caramel, Dark rum syrup, toasted pecans

$65 Per Person
(Not Including Tax or Gratuity)

Please Call Trumbull Kitchen for Reservations

 

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Max Downtown Supports Journey Home

Max Downtown is very pleased to announce a month-long benefit to help Journey Home, one of Hartford’s leading advocacy groups working to end homelessness in Ct.  Journey Home is a team of innovative problem solvers who are passionate about ending homelessness in our community. Founded in 2007 as the agency responsible for implementing Hartford’s 10-Year Plan to End Homelessness, Journey Home has grown to become a strategic leader and valued partner for homeless service providers throughout the region.

journey-home-logo-FINAL (1) whiteJourney Home’s mission is to accelerate progress towards ending chronic homelessness in the Greater Hartford region. Partnering with the region’s social service providers, Journey Home focuses on solving the problem of chronic homelessness with housing, employment, and support services, rather than managing it with emergency shelter. As a catalyst for systemic change, Journey Home develops and implements innovative ways to improve the housing and service system in order to offer those experiencing homelessness paths toward independent, fulfilling, and productive lives.

IMG_20160104_100302005Max Downtown is supporting the efforts of Journey Home during the month of January 2016, by featuring a special cocktail all month long, of which a portion of the proceeds will be donated to Journey Home.  The Wild Moon Beam Cocktail, created by Max Downtown’s Bar Manager Michael Boiano, features Jim Beam Bourbon along with Hartford’s very own Wild Moon Cranberry Liqueur by the Hartford Flavor Company.

For each drink purchased through the month of January, Max Downtown will donate $1 to Journey Home.  Max Downtown will also be helping to host the Journey Home 2016 Gala at City Place in Hartford on January 29th.  For more information on that event, please click here.

WILD MOON BEAM
Glass: Rocks
.75oz Jim Beam Bourbon
.75oz Wild Moon Cranberry Liqueur
.75oz Averna Amaro
.75oz Lemon Juice
Combine in a tin with ice, integration shake
Garnish: 5 x cranberries (dried) soaked in Bourbon 

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Max Fish and Max Amore Pair Up for a Dual-Patio Dinner Featuring Harpoon Brewery

Harpoon-Brewery-Dinner-REVISEDAt the Max Restaurant Group, we are big fans of Harpoon Brewery, one of New England’s great craft brewers.  Annually we team up with the folks at Harpoon to present a patio dinner at Max Amore, but the response has been so tremendous the past few years that we have decided to expand this dinner over to the patio at Max Fish and host a dual-patio event featuring the teams at both restaurants.  The menu listed below is a collaboration by both chefs and their teams, and guest will get a unique experience while sipping the current and limited selections from Harpoon Brewery.  This is a first for us as we bring two teams together for a great experience.

Special Guest Speaker – Steve Mills of Harpoon Brewery

This will be a dual patio event featuring the talents of
Chef Robert Peterson of Max Fish
and Chef Ted Burnett of Max Amore

Sunday August 30th
Reception begins at 5:00 | Dinner about 5:45harpoonReception
Harpoon Kölsch style Summer Beer
Smoked Mussel Canapé, horseradish cream
Mixed Spiced Nuts
Scallop Crudo, wakame, yuzu, & cucumber

2nd course
Harpoon 100 Barrel Series #54 Nordic Saison
Italian Panini Duo
#1 – Hot Soppressata, baby arugula, shaved grana, balsamic soaked vidalia onions, brioche slider roll
#2 – Speck, fontina, peach marmalade, pickled asparagus, ciabatta,
tri-colored potato salad

3rd course
Harpoon India Pale Ale
Shellfish Curry
Summer vegetable noodles, chopped peanuts, mint, farm grown CT chile peppers

4th course
Harpoon Leviathan IPA
BBQ Pork Belly Short Ribs
smoked jalapeno bbq sauce, red cabbage coleslaw

Dessert
Harpoon Imperial Pumpkin
an American Double / Imperial Stout
Beignet Trio: maple, hazelnut, & mocha fillings
Chambord sabayon
toasted oat crumble

$59 per person
(not including tax or gratuity)

For reservations please call, Max Fish: 860-652-3474
or Max Amore: 860-659-2819

 

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The Cooper Presents a Scotch and Cigar Dinner 7/23

MRG_TheCooperLogo_k

The Cooper Restaurant
is pleased to present a
Scotch and Cigar Dinner featuring
The Balvenie Distillery | Davidoff Cigars

Thursday, July 23
6:00pm reception | 6:30 seating

Special guest speakers for the evening will be
Carlos Escalona from Davidoff Cigars

Davidoff_cigarsDavid Laird, The Balvenie Ambassador

The-Balvenie-Masters-of-Craft-logo

Menu by Chef Adam Brown

Reception
Craft Cocktail Featuring Monkey Shoulder Blended Whisky
Chorizo & Manchego Stuffed Dates (passed)

First course
The Balvenie 14yr Caribbean Cask
Smoked Faroe Island Salmon Tartar
Smoked eggplant purée/pickled eggplant/quail egg/crispy sunchokes

Second Course
The Balvenie 15yr Single Barrel
Roasted Lamb Loin
Duck fat braised Brussels sprouts, “butter scotch” gastrique, tobacco onions

Entree
side by side with
The Balvenie 12yr Double Wood and The Balvenie 17yr Double Wood
Coffee Rubbed Prime New York Strip Steak
Braised short rib& smoked bacon ragout, sherry- wild mushroom Demi, watercress “pesto”

Dessert
The Balvenie 21yr Port Wood
Ancho-Cinnamon Flourless Chocolate Cake
Chartreuse whipped cream

cigars provided will be | Davidoff Classic 2000 and Davidoff Winston Churchill

$92 per person, not including tax or gratuity

Please call The Cooper for reservations
561.622.0032

The Cooper Restaurant is located at
4610 PGA Boulevard | Palm Beach Gardens

seating for this event is very limited

 

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