Max Chef To Farm presents The Fourth Season Dinner at Haight-Brown Vineyards

Haight-Brown-Vineyard-Dinner-1Thursday 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
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
AMUSE BOUCHE
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
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 Pear

BREADS
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.

Purchase Tickets Online Here

Haight-Brown-Vineyard-Dinner-EDIT-2

Hoptoberfest to Support the CT Farmland Trust

On October 12th, The Max Restaurant Group is hosting its 1st annual Max’s Hoptoberfest.  A portion of the proceeds are being designated to benefit the Connecticut Farmland Trust, a non-profit organization dedicated to preserving CT’s farmland for use now and into the future.

For a full explanation of exactly what the Trust does, here is a short video they have recently put together…

Hoptoberfest Beer Dinner @ Max Downtown 10-14-14

Oktoberfest-beer
Max Downtown Presents a Hoptoberfest Beer Dinner

Get your Hoptoberfest weekend celebrations off to an early start on Friday evening Oktober 10, at Max Downtown, featuring a comparative Oktoberfest Beer Dinner with coursed selections of Oktoberfest and Harvest style beers from the United States and Germany. Paired side by side, these brews are matched with selections from Chef Hunter Morton of Max Downtown.

Special Guest Speaker for the evening is Jon Stack, Connecticut-based Craft Beer Specialist

Friday October 10th, 2014

American Oktoberfest Sip & Sample Beerception – 6:30 pm
Blue Point Brewing Oktoberfest
Goose Island Brewing Oktoberfest
Two Roads Ok2berfestSpaten-oktoberfest

Seating – 7:00 pm
Course 1
PRETZELS & PASTRAMI
Gary’s beer braised onions, Cato corners cheddar, caraway mustard
US – Thomas Hooker Brewing Octoberfest Lager
DE – Spaten Oktoberfest

Course 2
GEMISCHT WURST
House-made artisinal Sausages, potato strudel, braised cabbage, rutabaga mustard
US – Widmer Brothers Okto
DE – Warsteiner OktoberfestHackerPschoor-oktoberfest

Course 3
SPANFURKEL                   Secchiarolli Farm Roasted Suckling Pig, Apples chestnut stuffing, brown butter spetzle, Sage jus                     US – Long Trail Harvest Barn Ale DE – Hacher-Pschoor Oktoberfest

Redhook-pumpkin-porterDessert
BLUE HILL ORCHARD APPLE FRITTERS
Subedge Farm Hopped ice cream, Maple glaze
US – Redhook Brewery Pumpkin Porter
DE – Aecht Schlenkerla Rauchbier

$55 per person                               (not including tax or gratuity)

For reservation please call           Max Downtown
185 Asylum St, Hartford, CT 06103
(860) 522-2530

maxdowntown.com

1st Annual HOPtoberfest!

HOPtoberfest-Ad-for-CTnow---MAX-Group-2Max’s 1st Annual HOPtoberfest!
Sunday October 12, 2014. 1:00pm to 6:00pm
Rosedale Farms & Vineyards
25 East Weatogue Street, Simsbury, CT
Beer & Food Tasting: $35 per person
tax & gratuity not included
Live Music, Food Trucks, your own tasting glass and more!
For tickets visit: TinyURL.com/HOPtoberfest
or call 860.566.8360 for more information.
A portion of the proceeds goes to the Connecticut Farmland Trust.
This is a 21 and over event, rain or shine. Valid ID required for entrance.

29 Craft Brews and Counting:
Allagash Brewing Co. – Portland, ME
Back East Brewing Co. – Bloomfield, CT
Black Hog Brewing Co. – Oxford, CT
Blatant Brewery – Williamsburg, MA
Blue Point Brewing Co. – Patchogue, NY
Broad Brook Brewing Co. – East Windsor, CT
Captain Lawrence Brewing Co. – Elmsford, NY
City Steam Brewing Co. – Hartford, CT
Firefly Hollow Brewing Co. – Bristol, CT
Foolproof Brewing Co. – Pawtucket, RI
Harpoon Brewery – Windsor, VT
Hartford Better Beer Co. – Hartford, CT
Long Trail Brewing Co. – Bridgewater Corners, VT
Olde Burnside Brewing Co. – East Hartford, CT
Ommegang Brewery – Cooperstown, NY
Overshores Brewing Co. – East Haven, CT
Pioneer Brewing Co. – Sturbridge, MA
Relic Brewing Co. – Plainville, CT
Shebeen Brewing Co. – Wolcott, CT
Somerville Brewing Co. (Slumbrew) – Somerville, MA
Smuttynose Brewing Co. – Hampton, NH
Spencer Trappist Brewery – Spencer, MA
Stony Creek Brewing Co. – Branford, CT
Stubborn Beauty Brewing Co. – Middletown, CT
Thomas Hooker Brewing Co. – Bloomfield, CT
Two Roads Brewing Co. – Stratford, CT
Willimantic Brewing Co. – Willimantic, CT

Max Chef To Farm: The Vegan Table

The-Vegan-Table-2014Max 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

Dinner at the Nathan Hale Homestead

Dinner-at-the-Homestead-2014-EDIT-2 copyConnecticut 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 pmCt Landmarks Logo

Max Chef To Farm “Head To Tail”

C2F-Head-To-Tail-3-1 copyCuisine 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

Forager Cocktail #1 – Rosedale Flower

By Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Rosedale FarmsLast night we had the pleasure of kicking off our new season for the Max Chef to Farm Series, now in its 7th season.  This dinner series is a popular series where we take the Max experience out to local farms and present meals based on the ingredients available at that point in the season and what we can source locally.

This series has become so popular that we routinely sell out each event, and often have a wait list.  Chef Scott Miller along with a number of the other Max Chefs creates thoughtful, delicious meals with locally sourced farm produce as well as locally sourced meats, cheeses and seafood.  For my part, I get to start the evening off with a welcome cocktail when guests arrive, and in line with the locally sourced ingredients I try to find not only local produce or other ingredients to make this cocktail.  I also like to find local, or at least hand-crafted / artisanly produced, spirits for the base of these drinks.

For the summer of 2014, I have decided to theme my drinks under the umbrella name/concept of Forager Cocktails, and will be producing a series of these drinks for each C2F dinners through the season, each making best use of local ingredients available at that point in the season.

I had so many requests last night for my recipe that I am posting here for any to see and use.  Please feel free to contact me if you need assistance or have questions on how to recreate this cocktail or any others in the series.

Rosedale StrawberriesFor the Forager Cocktail #1, I made a drink based on a slightly obscure, but well thought out drink called the Artemis Flower.  This drink combines fresh ingredients that fit perfectly with what is available in early summer –  berries.  For my part, I called this drink the Rosedale Flower, as we were serving the dinner at Rosedale Farms in Simsbury, Ct, and the main ingredient here were the strawberries picked fresh that morning.

I used the berries with some Bourbon, fresh lime juice, house made “sambuca”, and a thyme syrup that I made in the morning.  The “sambuca” actually makes use of a few other locally sourced items for a great flavor twist that is hard to replicate.  I use Rime Vodka, which is made by Westford Hill Distillers in Ashford, Ct as the base, to which I infused about a dozen (per 750ml of vodka) fennel blossom heads into slowly for about 3-4 hours.  This process allows me to pull the flavor out of the fennel, but not the harsh green components that would detract from the lovely licorice flavors.  I added some sugar to balance and the result is very similar to a Sambuca.

My Bourbon of choice for the night is a small production bourbon called Corner Creek Reserve Bourbon, from Kentucky.  This is an 88 proof whiskey that is actually aged about 8 years for mellowing.  I like the power this bottling has, along with the deep bourbon flavor, and the extra touch of proof did not hurt at all.  In fact, the tempering of alcohol by the sweetness from the fresh thyme syrup was perfect.  Very simple to make, I used a big fist of thyme sprigs and added them while the water was still cool and then let it steep as it came up in temperature.  Once I could smell the thyme strongly, I pulled it off the heat just before boiling.  I let it sit for a few minutes and then strained out the leaves and stems.  While still hot, I mixed in equal parts (by volume) of granulated sugar to make my syrup.  Very flavorful and delicious – adding a great extra flavor element to this drink.

anyone can make this drink at home, and if you are willing to go a little extra for the local and the home-made ingredients, then you will have an even more special experience – something we try to achieve out on the farm.

Forager #1 Rosedale FlowerForager Cocktail # 1 – The Rosedale Flower
In a mason jar –
Add 3-4 fresh picked strawberries – lightly crushed, but not pulverized
Then combine in jar
2oz Corner Creek Bourbon
½ oz House-made fennel-buca (you can use regular Sambuca like Meletti)
¾ oz Thyme Syrup
½ fresh lime juice
Let sit for a few minutes to absorb the strawberry juice
Fill with ice, add splash of Club Soda and serve with Thyme sprig for garnish