There's a small restaurant chain of fine dining restaurants in the Greater Hartford area known as the Max Restaurant Group. One thing they are particularly known for are their summertime "Chef to Farm" dinners, a series of events that take place on the grounds of local farms. As far as the locavore movement, it can't get any more local than that, right? The chef designs a menu around the freshest produce available from that farm's current harvest and adds ingredients also sourced locally, such as meat, dairy and seafood. Diners enjoy their meal under a large tent set up with communal tables covered in white linen, with candlelight and music to add to the ambience.
Chickens roam around the barn
But the one we attended last week was different, experimental, a pop up restaurant on Sub Edge Farm in Farmington (hence the "Crop Up Pop Up" theme). Not a tasting, but a menu of three courses with options chosen by each diner on site and a cash bar. Yes, Chef Scott Miller is an ambitious guy.
Chilled Nectarine Bisque
pickled cherries, fried ginger, creme fraiche
GourmAvian Farms Confit Chicken Wings
celeriac hummus, red hot carrots
Smoked Pineland Beef Strip Loan
duck fat poached potatoes, sorrel, braised beef cheeks, marrow bordelaise
Grilled North Atlantic Lobster
poached mussel and sun gold tomato salad, lemony greens, tomalley vinaigrette
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