Max's Chef to Farm Dinner

This summer, the Max Restaurant Group is hosting a series of Chef to Farm Dinners held at the beautiful Rosedale Farms in Simsbury. We went to the "Under the Tuscan Sun" themed dinner on July 1st.

Our visit started with a wine tasting reception featuring Rosedale Farms' own wines and a variety of hors d'ouevres featuring locally made cheeses. After a tractor-drawn tour of the farm by farm owner and host Marshall Epstein, we strolled to the tented area where tables covered in candles, crystal and white linen waited. As the sun set over the bounty of the farm, we enjoyed a five-course meal made right there on the farm by Chef Michael Lefebvre of Max a Mia and Chef Scott Miller of Max's Oyster Bar. They used only locally grown, seasonal ingredients throughout, and paired each course with one of the Rosedale wines, so we were able to taste them all. It was a beautiful night and an incredible dinner. We really enjoyed tasting all that Connecticut farms have to offer, especially at this time of year. We hope you'll enjoy reading the menu and taking a look at some of our photos from this special evening.

Amuse Bouche
Housemade Mozzarella Rolatini - Hand worked mozzarella, Urban Oaks basil pesto, Rosedale Farms hydro micro greens, Starlight Gardens early girl tomatoes, Fried Dough
Paired with Rosedale's "Three Sisters"

Soup Course
Red Beet Root Soup (Zuppa di Barbabietole)
Braised Eaglewood Farms short rib, Broth of Roasted Holcomb Farm beets, Beltane Farms goats milk creme fraiche, shaved Starlight Gardens radish
Paired with Rosedale's "Serendipity"

Second Course
Ravioli filled with Liuzzi Bros. ricotta and Rosedale Farms English peas, smokey parmesan broth, young pea greens, squash blossoms
Paired with Rosedale's "Farmington River Red"

Entree Course
 (alas, the photo of this did not come out)
Slow Roasted Rowland Farms Porchetta, Four Fields Farm Swiss Chard, Hardneck garlic, Belltown Farms cherry jus
Paired with Rosedale's "Lou's Red"

Family Style Sides
Rosedale Farms Summer Squash "ratatouille"
Summer Orzo Salad, Four Fields Farm Arugula, Scarlet Queen Turnips

Dessert Course
Vanilla Bean Panna Cotta, Rosedale Farms berries and Belltown Farms stone fruits
Paired with Rosedale's "Summer Bouquet"

1 comment:

Katty's Kitchen said...

Gorgeous! I wanted a bite of EVERYTHING (including the photo that didn't come out). :)

Your neighbor to the south,