Max Chef to Farm Presents – Spring Wine Dinner at the Wine House

Crystal Ridge Winery

And

Max Restaurant Group

Present

A Chef to Farm Dinner 

Spring Dinner at The Wine House

Wednesday March 28

Please join us at one of the most exciting new winery and dinner locations in the area, high atop Crystal Ridge in South Glastonbury, with the dramatic backdrop of the whole Connecticut River Valley below.  The team from Max Restaurant Group and Crystal Ridge Winery are partnering to present an intimate pairing dinner featuring wine from Crystal Ridge as well as selections from Classic wine regions in Europe. Paul Mathes of Shaw-Ross Importers will be on hand to speak about the non-native wine selections as well present a fun finish to the evening.

6pm Arrival

Crystal Ridge Winery Reception

Chef’s Welcome Amuse

Seared Stonington Scallop, Green Tea Soba, Peanut Sugar

Chateau d’Esclans Whispering Angel Rose, 2017

Soup

Roasted Cauliflower Bisque

Bacon, Brown Butter

Crystal Ridge Winery Vignoles, 2015

Fish

Butter Poached Monkfish

Carrot Romesco, Fennel

Crystal Ridge Winery St Croix, 2016

Entree

Roasted Lamb Loin

Parmesan Risotto, Brown Beech Mushroom, Asparagus, Pan Jus

Marqués de Riscal Rioja Reserva, 2012

Dessert

Vanilla Bean Panna Cotta

Meyer Lemon, Pomegranate

Solera Sidecar by Paul Mathes

Seating is limited

$125 per person, all inclusive

Crystal Ridge Winery is located at

257 Belltown Rd., South Glastonbury CT 06073

 Visit Our Eventbrite Page to buy tickets

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

Away Game: Thomas Hooker Brewery Dinner by Max Burger and Max Catering 5/18

Hooker-Brewing-for FBMax 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