Chef to Farm – Tomato Celebration & Savoy Pizzeria Napoletana “Sneak Peek”

Savoy 2016

Max Chef to Farm Proudly Presents
TOMATO CELEBRATION

A unique Farm-to-Oven-to-Table event

Your first taste of Savoy Pizzeria Napoletana,
the new Max restaurant coming soon to West Hartford Center.

Please join us for a very special evening on the farm as we bring our brand new
European wood-fired oven & pizza trailer to Rosedale Farms & Vineyard
for a menu steeped in old world traditions.
Dante Cistulli of Savoy Pizzeria Napoletana & Steve Michalewicz of Max Catering & Events
have put together a fantastic, casual tasting menu
featuring Rosedale Farms’ glorious tomato bounty & wood-fired pizzas,
local beer & wine, live music, and menu previews from Savoy Pizzeria Napoletana.

There is no assigned seating. Mingle with friends, old & new.

MENU

RECEPTION

Forager Cocktail “Summer on the Farm”
Rosedale Wines
Brewtus Maximus beer on tap
Tuscan Farm Table with Select Cheese & Salumi

INSALATA

Chopped Primavera
romaine, cherry tomatoes, radish, red & green peppers, celery, asparagus,
parmesan, bread crumbs, anchovy, fennel, lemon garlic dressing

Insalata Bianca
shaved fennel, orange supremes, parsley, toasted almond,
parmesan, lemon dijon, evoo

Caprese
vine ripened Rosedale tomatoes and house made fior di latte mozzarella,
basil, sea salt, evoo

PRIMI

Wood Fired Roasted Rosedale Tomatoes
fior di latte mozzarella, fresh basil
Tomato Gazpacho
local garden vegetables
Clams
Papa C’s cherrystone clams, pancetta, fennel, garlic, Rosedale tomatoes
Octopus
gigante beans, roasted peppers, castelvetrano olives
Spicy Sausage
sweet bell peppers, cipollini onions
Dotti’s Meatballs
tomato gravy, parmesan, basil
Tomato Bruschetta
garlic, Rosedale tomatoes, basil, filone

PIZZA

Margherita de Savoy
tomato sauce, fior di latte, fresh basil
Bianco
fior di latte, fontina, parmesan, ricotta, truffle paste
Rico Rabe
broccoli rabe & sweet sausage, fontina, crushed red pepper
Squash Blossom
Rosedale Farms blossoms, sliced squash, red onion,
cherry tomato, fior di latte, ricotta

Clam Pie
fresh shucked littlenecks, clam sauce, parmesan, toasted panko,
soppressata, red pepper flake, evoo

Nduja
carmalized onions, parmesan, evoo
Tomato
Rosedale vine ripened tomatoes,oregano, evoo

DOLCE

Summer Fruit Crostata
Chocolate Dipped Biscotti

$75 per person
(all inclusive)

~menu subject to change~

MAKE A RESERVATION
or call 860.566.8360

C2F_Local_Catch

Connecticut’s farming history extends to the seas.

This dinner celebrates the glories of Long Island Sound
and the wealth of sea riches that continue to be integral to our New England traditions.
Chef Hunter Morton of Max’s Oyster Bar will be at the helm of your fin-forward voyage.

Reception – 6:30pm | Seating – 7:15pm

– MENU –

Farm Reception
Shellfish Platters
Copps Island Oysters – Garden Vegetable Mignonette
Papa C’s Clams – Tomato Cocktail Sauce
Cape Cod Mussels – Remoulade
Point Judith Calamari Salad
Taylor Bay Scallops

Hors d’oeuvres
Bloody Oyster Shooters
Smoked Bluefish Pate Bruschetta
Brown Butter Shrimp Steamed Buns
Oyster Tartlets
Wood Oven White Clam Pizzas

 Dinner

First Course
Bomster Brothers Scallop Ceviche
butter lettuce, pickled peppers, radish, corn chips

Second Course
Oyster Pan Roast
smoked pork belly, corn, young onions, garden herbs, house made oyster crackers

Third Course
Seafood Boulibasse
porgy, clams, mussels, shrimp, crispy calamari, potatoes,
tomato-saffron broth, grilled crostini, rouille


Entrée

Wood Oven Roasted Striped Bass
sweet corn vegetable succotash, salsa verde

Dessert
Blueberry Buckle
lavender sabayon, blueberry compote

$140 per person
(not including tax & house fee)

MAKE A RESERVATION
or call 860.566.8360

LOCAL | SUSTAINABLE | CONNECTICUT GROWN

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.

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

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