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July 17th: Bluegrass, Blues & BBQ
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July 12th: Our 1st Annual “Moo & Brew” Festival
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Catch: A local Seafood Dinner
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Max Chef To Farm Berries & Blossoms Dinner
Great food and fun from last night’s Chef To Farm Dinner.A big thanks to Nick Caito for the photos!
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Chef To Farm Dinner: Berries & Blossoms
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Lobsterfests: Summer 2015!
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Away Game: Thomas Hooker Brewery Dinner by Max Burger and Max Catering 5/18
Max Burger and Max Catering & Events
are teaming up and going on the road for a
THOMAS HOOKER BREWERY DINNER
16 Tobey Rd, Bloomfield, CT
Monday May 18th 2015
6:30pm
Cuisine by Chefs Scott Miller and Steve Michalewicz
UPON ARRIVAL | BLONDE ALE & DEMURE SMOKED SAISION
LA QUERCIA PROSCUITTO | RAMP OIL | HBC TOAST
MOREL | PEA | OAK LEAF DAIRY GOAT CHEESE TARLETT
RHUBARB & SPRING ONION CONFITURE | FRESH SHEEPS MILK
CRAB DEVILED EGGS | SALMON ROE | PIMENTON
LAMB BURGER | FETA | PICKLED SPRING ONION
COURSE ONE | HONEY BERRY HAPPINESS
PICKLED GREEN STRAWBERRIES | AGED GOAT CHEDDAR | BEETS | STONEWALL APIARY HONEY YOGURT | PURE LOVE GRANOLA
COURSE TWO | BREWTUS MAXIMUS AMERICAN PALE ALE
SMOKED DUCK DRUMETTE | RHUBARB MOSTARDA | BRUSSELS SPROUT SLAW
COURSE THREE | TENACIOUS IPA
CRISPY MOLLUSK FARROTTO | RADISH | CELERY LEAVES
COURSE FOUR | DEFIANCE DOUBLE IPL
BO SSAM | RAW NOANK OYSTERS | ROASTED PORK SHOULDER | KIMCHEE | BIBB LETTUCE
COURSE FIVE | LIBERATOR DOPPELBOCK
CHOCOLATE DOPPELBOCK SHAKES | COOKIES
SIXTY FIVE DOLLARS PER GUEST
(not including tax or gratuity)
Seating will be limited
Reservations are confirmed online by clicking here
#CHEFTOFARM MaxCateringAndEvents.com
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Announcing Our 7th Annual Chef To Farm Dinner & Festival Season!
Summer 2015 Max Chef To Farm Dinner & Festival Schedule
Sunday, June 21: Lobsterfest
2:00pm – 6:00pm at 6:30pm at Rosedale Farms & Vineyards, Simsbury, CT
Thursday, June 25: Berries & Blossoms
6:30pm Rosedale Farms & Vineyards, Simsbury, CTThursday, July 9: Catch – A Local Seafood Gathering
6:30pm at Rosedale Farms & Vineyards, Simsbury, CTSunday, July 12: Moo & Brew
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CTFriday, July 17: Bluegrass, Beer & BBQ
6:30pm at The Farmer’s Cow, Graywall Farms, Lebanon, CTThursday, July 23: Corn!
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT
6:30pm Rosedale Farms & Vineyards, Simsbury, CTThursday, July 9: Catch – A Local Seafood Gathering
6:30pm at Rosedale Farms & Vineyards, Simsbury, CTSunday, July 12: Moo & Brew
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CTFriday, July 17: Bluegrass, Beer & BBQ
6:30pm at The Farmer’s Cow, Graywall Farms, Lebanon, CTThursday, July 23: Corn!
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT
Sunday, July 25: Lobsterfest Two
5:00pm – 9:00pm at 6:30pm at Rosedale Farms & Vineyards, Simsbury, CT
Thursday, July 30: Heirlooms & Heritage
6:30pm at Sub Edge Farm, Farmington, CT
Thursday, August 6th: Summer Harvest
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT
Thursday, August 13: Tomato To-mah-to
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT
Saturday, August 15: Tomato To-mah-to
6:30pm at The Farmer’s Cow, Graywall Farms, Lebanon, CT
Sunday, August 30: Farm Fest
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CT
Thursday, September 3: The Crop Up Pop Up
5:30pm at Sub Edge Farm, Farmington, CT
Sunday, September 13: Farm Fest
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CT
Thursday, September 17: The Vegan Table
5:30pm at Rosedale Farms & Vineyards, Simsbury, CT
Sunday, September 20: Dinner In The Orchard
5:30pm at Hickory Hill Orchard, Cheshire, CT
Sunday, September 27: Brunch On The Farm
11:00am at Sub Edge Farm, Farmington, CT
Sunday, October 11: HOPtoberfest by MAX
2:00pm – 6:00pm at Rosedale Farms & Vineyards, Simsbury, CT
2:00pm – 6:00pm at Rosedale Farms & Vineyards, Simsbury, CT
For more information, visit: MaxChefToFarm.com
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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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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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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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