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Max Chef To Farm presents The Fourth Season Dinner at Haight-Brown Vineyards
Thursday January 29 at 6:30pm
Haight-Brown Vineyard, Litchfield, CT
Menu Prepared by Chefs Steve Michalewicz, Brad LaBonte-Banas and Scott Miller
RECEPTION
CHEESE
Arethusa Farm, Bantam
Oak Leaf Dairy, Lebanon
Mystic Cheese Company, Lebanon
Cato Corners Farm, Colchester
CHEESE
Arethusa Farm, Bantam
Oak Leaf Dairy, Lebanon
Mystic Cheese Company, Lebanon
Cato Corners Farm, Colchester
HORS D’OEURVES
Whipped Gourmavian Farms Chicken Livers
Farmers Cow Egg, Crispy Chicken Skin
Tartar of Sepe Farm Lamb, Feta Mousse, Zaatar Cone
Kale Pie, Sankows Feta, Brick Dough
Smoked Gourmavian Farms Chicken
Cheddar Biscuit, Apple Mustard Seed Slaw
Parsnip Churros, Onion “Soil”, Preserved Lemon
Haight Brown Vineyard Bubbly Blend
Whipped Gourmavian Farms Chicken Livers
Farmers Cow Egg, Crispy Chicken Skin
Tartar of Sepe Farm Lamb, Feta Mousse, Zaatar Cone
Kale Pie, Sankows Feta, Brick Dough
Smoked Gourmavian Farms Chicken
Cheddar Biscuit, Apple Mustard Seed Slaw
Parsnip Churros, Onion “Soil”, Preserved Lemon
Haight Brown Vineyard Bubbly Blend
AMUSE BOUCHE
Charcuterie of La Belle Farm Duck
Blood Orange Mostarda, Pickled Sub Edge Farm Onion
Litchfield Hills Manhattan Cocktail
Charcuterie of La Belle Farm Duck
Blood Orange Mostarda, Pickled Sub Edge Farm Onion
Litchfield Hills Manhattan Cocktail
FIRST COURSE
Stonington Red Shrimp Bisque
Stone Ground Grits “Crouton” ,Tasso Oil, Blackened Shrimp
Haight Brown Vineyard Railway White
Stonington Red Shrimp Bisque
Stone Ground Grits “Crouton” ,Tasso Oil, Blackened Shrimp
Haight Brown Vineyard Railway White
SECOND COURSE
Celeriac Gnocchi
Confit UO Sunchokes, Winter Squash Sugo, Sorrel
Haight Brown Vineyard Morning HarvestENTRÉE COURSE
Porchetta
Golden Beet & Golden Apple Slaw, Whipped Turnips
Haight Brown Vineyard Big Red TABLE SHARES
Sweet Potato Gratin, Melville Cheese
UO Endive Salad, Meyer Lemon
Braised Red Cabbage, Five Spice PearBREADS
Hartford Baking Company
Bantam Bread Co.DESSERT COURSE
Orchard Fruit Cobbler
Cheddar Cheese Ice Cream, Stonewall Apiary Honey
Haight Brown Vineyard Toasty Apple
Celeriac Gnocchi
Confit UO Sunchokes, Winter Squash Sugo, Sorrel
Haight Brown Vineyard Morning HarvestENTRÉE COURSE
Porchetta
Golden Beet & Golden Apple Slaw, Whipped Turnips
Haight Brown Vineyard Big Red TABLE SHARES
Sweet Potato Gratin, Melville Cheese
UO Endive Salad, Meyer Lemon
Braised Red Cabbage, Five Spice PearBREADS
Hartford Baking Company
Bantam Bread Co.DESSERT COURSE
Orchard Fruit Cobbler
Cheddar Cheese Ice Cream, Stonewall Apiary Honey
Haight Brown Vineyard Toasty Apple
$115 per person
not including tax & gratuity
860.566.8360 Seating is limited.
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Founders Beer Dinner at TK
With Special Guest: John Abercrombie, Market Manager, Founders Brewing
Trumbull Kitchen is pleased to kick off the New Year with our
2015 Craft Beer Dinner Series. First up: One of America’s premier Brewers,
and a perennial favorite on our draft lines, Founders Brewing Company
of Grand Rapids, Michigan. With a selection of robust & flavorful beers,
Founders has been winning awards for top level brews since 1997.
We’ve put together a great selection & paired them with the
incomparable cuisine of Executive Chef Chris Torla.
BREAKFAST STOUT
Sweet Korean Pancake
bacon onion marmalade
CENTENNIAL IPA
Chicken Mole Tacos
avocado creme, cara cara orange salsa
RUBAEUS
Arugula, Spiced Macadamia Nuts, Pickled Red Onion, Goat Cheese Crostini
reisling vinaigrette
BLACK RYE
Molasses-braised Bone-In Short Rib
sweet potato hash, crispy jalapenos
BACKWOODS BASTARD
Deep fried Chocolate Truffles
bourbon caramel sauce
$65 per person
not including tax & gratuity
Seating is limited. Please call for reservations: 860.493.7412
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CT Chef To Farm Week at MAX!
From the farm to the table. An everyday occurrence at a MAX restaurant.
In celebration of all the farmers, cheese makers, bakers & culinary artisans
MAX’s chef have put together a special menu for you, highlighting all
the goodness, right in your own back yard.
For all the delicious details, visit us here!
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Max Chef To Farm: The Vegan Table
Max Chef To Farm Executive Chef Scott Miller and noted Vegan Chef Jennifer Manley
have once again paired up to create a unique menu to end our 2014 season in style.
RECEPTION 5:30PM
Locally Inspired Vegetable Foodscapes
Dips | Spreads
Summer Rolls
Hickory Hill Peaches | Avocado | Tamari
Trumpet Royale Mushroom
Tempeh Bacon | Duxelles
Beet Burger Slider
HBC Roll | Horseradish Dijonnaise
Smoked Tofu from The Bridge
Cashew Ranch|Pickled Local Carrot & Celeriac
Starlight Gardens Collard Wraps
Seitan | Sub Edge Farm Peppers & Onions
Juliette Tomatoes
Curried Chic Pea Salad
Chilled Golden Beet Soup Shooter
Chioggia Beet Chip
AMUSE BOUCHE
Beyond Meat Skewer
Radish Salad | Salsa Verde
FIRST COURSE
Smokey Corn Chowder
Local Potatoes | Cashew Crème | Corn Bread Crouton
SECOND COURSE
Roasted Cauliflower
Cauliflower Puree | Pumpkin Seeds | Prunes | Parsley
THIRD COURSE
Citrus Cured Tempeh
Eggplant | Tofu Ricotta | Capers
FAMILY SIDES
M&M Stir Fry
Head to Tail Turnips
DESSERT COURSE
Dark Chocolate Gatueux
Coconut Cream | Pears & Peaches
Reception and Dinner includes Local, Organic Wines
$115 per person (not including tax & gratuity)
To reserve your seat, CLICK HERE or call 860.566.8360
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Taste of the Suburbs!
For more information or reservations:
Max’s Oyster Bar 860.652.3474
West Hartford
Make Online Reservations Here
Max A Mia 860.677.6299
Avon
Make Online Reservations Here
Max Burger 860.232.3300
West Hartford
Max Fish 860.652.3474
Glastonbury
Make Online Reservations Here
Max Amore 860.659.2819
Glastonbury
Make Online Reservations Here
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Dinner at the Nathan Hale Homestead
Connecticut Landmarks celebrates Food, Farms & Connecticut History.
Dinner at the Homestead celebrates our state’s rich agricultural
heritage at the Nathan Hale Homestead in bucolic Coventry, CT.
This exceptional event features a farm-to-table multi-course dinner
prepared by Executive Chef Scott Miller of Max’s Oyster Bar
& Max Chef To Farm Dinners. Take a tour of the historic
Nathan Hale Homestead with demonstrations, live music,
living history, silent auction and more!
5:30pm: Open Homestead
6:00pm: Cocktails & Hors d’oeuvres
7:00pm: Dinner
Call today for reservations! 860.247.8996 ext. 23
$175 Individual Ticket
$1,200 for a Table of 8 (a $200 savings)
Or purchase individual tickets online here
All proceeds benefit educational programming at
Connecticut Landmarks’ Properties.
*Rain Date: Sunday, September 7th, beginning at 4:30 pm
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Max Chef To Farm “Head To Tail”
Cuisine by Chefs Hunter Morton & Scott Miller
RECEPTION 6:30PM
The Picket Fence of Local Vegetables
Dips | Spreads
Sub Edge Farm Radishes
Sea Salt | Goat Butter
Sepe Farm Lamb Burgers
Golden Tomato Ketchup | Hartford Baking Co. Roll
Broad Brook Beef Cheek Huaraches
The Garlic Farms Pickled Onions
Watermelon Skewers
Crisp Pork Belly | Basil | Pickled Watermelon Rind
Housemade Ricotta
The Farmer’s Cow Milk | Starlight Gardens’ Tomatoes
GourmAvian Farm Chicken Liver Mousse
Chicken Skin | Horseradish & Beet Eggs
AMUSE BOUCHE
Marwin Farm Duck and Peach
Smoked Breast | Peach Marmalade | Rillettes
Peach Mostarda | Chicharrón | Peach Salt
FIRST COURSE
Sub Edge Farm Beets
Oak Leaf Dairy Goat Cheese Stuffed Red Beets | Beet Greens
Beet and Fennel Vinaigrette | Salt Roasted Gold Beets | Chioggia Chips
SECOND COURSE – LOCAL CATCH
Stonington Squid & Peppers
Squid Ink and Jimmy Nardello Pepper Risotto | Grilled Squid
Shishito Pepper Skewer | Arborio Crusted Squid | Romesco
Stonington Monkfish & Summer Squash
Monkfish Liver Mousse | Squash Blossoms |Monkfish Confit
Zucchini Bread Toast | Piperade
ENTRÉE COURSE
Secchiaroli Farm Pork & Onions
Pork Presse | The Garlic Farm Sweet Onion Soubise
Crispy Pig Ear Salad | Grilled Scallions
TABLE SHARES
Rosedale Farms Corn On The Cob
Honey Butter | Chipotle Salt
Starlight Gardens’ Tomato Gratin
HBC Bread Crumbs | Coach Farms Aged Goat Cheese
BREADS
Hartford Baking Company
DESSERT COURSE
Stone Fruit
Roasted Apricots | Plum Sorbet | Oak Streusel
Reception and Dinner includes Local, Organic Wines
$115 per person (not including tax & gratuity)
To reserve your seat, CLICK HERE or call 860.566.8360
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Newburyport Brewing Co. Dinner at Max Burger Longmeadow
by Brian Mitchell, Corporate Beverage Director, Max Restaurant Group
Newburyport Brewing Company was founded just a couple of years ago (2012), but my first really solid encounter with them was at our Marchtoberfest Beer tasting last March at Max’s Tavern in Springfield. I had the opportunity to meet the guys from the brewery and taste through the beers. Without being overly biased, this was one of the best take-aways for me from the whole tasting. I really enjoyed the style of the beers, the fact that they brew exclusively in cans (large and small), and that they are a couple of local guys.
So, it is with great pleasure that I announce that co-owner Chris Webb, will be joining us at Max Burger in Longmeadow on September 8th, for a great beer dinner, pairing Newburyport Brewing beers with the cuisine of Executive Chef David Sudol.
The price is great – the beer and food are going to be delicious; really no reason not to attend. Take a look at the menu…
Max Burger of Longmeadow
Presents a Super Awesome Beer & Food Pairing Dinner
Featuring – Newburyport Brewing Company
With Special Guest – Chris Webb – Owner
September 8th
Reception at 6:00 · Dinner at 6:30
Awesome Course 1
Potato Bacon Cheddar “Fritters” with Tasso Ham Gravy
Melt Away Session I.P.A. – 4.6% ABV
Awesome Course 2
“Fish n Chips”- Blackened Swordfish Sliders (Sweet Slaw, Agent 9 Sauce, Crispy Onion Straws) Beer Battered Steak Fries
Yeet! Extra Special Bitter – 5% ABV
Awesome Course 3
Pork Tenderloin, Chorizo Potato Hash, Spiced Cherry Compote, Sweet Tea Gastrique
Green Head I.P.A. – 7.2% ABV
Super Dessert Course
Peach ‘N’ Cream Cobbler Milkshake
Plum Island White – 5.4% ABV
COST: $55.00 per person
(not including tax or gratuity )
Please call Max Burger Longmeadow to reserve your seat
413-798-0101
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Photo Gallery: Max Chef To Farm’s “First Harvest”
Thursday, June 19th – Max Chef To Farm at Rosedale Farms & Vineyards, Simsbury CT
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Max Chef To Farm: “First Harvest”
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Stone Brewing Dinner at Max’s Oyster Bar
Join us for a very special evening featuring Stone Brewing Company
of Escondido, California and the cuisine of Executive Chef Scott Miller.
With Special Guest Speaker Jeff Nelson of Stone Brewing.
For more information visit their website, here.
NOANK OYSTERS
Strawberry “Caviar” | Aged Fig Vinegar
Stone Go To IPA – Amerian IPA – 4.5% ABV
******
CRAB
Asparagus | Fennel | Yuzu
Stone Saison – Farmhouse Ale – 6.0 % ABV
******
RABBIT
Ricotta Gnudi | Peas | Oyster Mushrooms
Kyle Hollingsworth / Keri Kelli / Stone Collective Distortion
American Double IPA – 9.2 % ABV
******
SWEETBREADS
Black Ledge Fonduta | Pickled Celery | Pimenton
Stone Enjoy by 07.04.14 IPA – American Imperial IPA – 9.40 % ABV
******
BEEF DECKLE
Marrow Gratin | Wild Greens | Smoked Hollandaise
Matt’s Burning Rosids – Imperial Cherry Wood Smoked Saison – 10.5% ABV
******
CHOCOLATE & CHEESE
House Biscuits | Berries
Special Late Night Tasting of Stone Stochasticity Project Quadro Triticale
Belgian Style Quad – 10 % ABV
$75 per person, not including tax & gratuity
Limited seating, please call for reservations: 860.236.6299
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Jefferson’s Bourbon, Beer & Cigar Dinner at Trumbull Kitchen
Founded in 1997, Jefferson’s is the brainchild of Trey Zoeller and his father
Chet, a famed bourbon historian. They were continuing a family tradition that
goes back to Trey’s 8th generation grandmother who was arrested in 1799
for the “production and sales of spirituous liquors.” To personify the brand,
they chose Thomas Jefferson, known for his curiosity and experimental spirit.
This is a mindset to which Trey has dedicated himself, pushing the boundaries
of the definition of bourbon. Upholding tradition, yet always discovering
new possibilities.For more information on Jefferson’s Bourbons, click here.
Join us for a very special evening of bourbon, cigars,
and the cuisine of Executive Chef Christopher Torla.
Cigars from The Tobacco Shop of Hartford, Inc.
Kobe Beef Slider
Bourbon BBQ sauce, Cajun corn maque choux
Monticello Old Fashioned with Jefferson’s Bourbon
******
Brown Sugar Crusted Hanger Steak
Vidalia onion crust, Yukon gold purée
NOLA Sazerac
******
Braised Veal Breast
Apple and bacon stuffing, Bourbon Demi
The Ciderhouse Cocktail with Jefferson’s Chef Collaboration
******
Grilled Angus New York Sirloin
Gorgonzola potato Napoleon, winter kale
Vieux Carré with Jefferson’s Reserve Bourbon
******
Jaime Garcia Cigars
Jefferson’s Ocean Bourbon
$125 per person, not including tax & gratuity
Limited seating, please call for reservations: 860.493.7412
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