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Tuesday, July 14, 2009
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Whats this all about?
Welcome to Chef to Farm Dinners, a group of meals that celebrate the amazing food grown in our backyard. In our inaugural year, we are excited to bring you directly to the farm to experience seasonal and local food. Our dinners are 4-6 course feasts showcasing the delicious bounty of Rosedale Farms produce and prepared on site by Chef Scott Miller and Max's chef to farm team.
"Chef to Farm Dinners" are adventurous events that celebrate and support local farms. In fact, every dinner begins with a farm tour. Our host farm, the 160-acre Rosedale Farms, has many things in common with the Max Restaurant Group including a commitment to using sustainable farming and business practices.
The Fundamentals
Chef to Farm dinners are not suitable for children.
The dinners will be held rain or shine.
Vegetarian meals are available if the request is made at the time of the reservation. No additional substitutions are available.
Non-alcoholic drinks are always available
Dietary Requests
We are happy to accommodate vegetarians, however as meals will be prepared on the farm without benefit of a well stocked pantry we must know at the time of your reservation if anyone in your party requires a vegetarian meal. We define a vegetarian meal as one that contains no fish, poultry, or meat.While we certainly respect dietary choices and restrictions, we're unable to create special meals for vegans, celiacs and individuals with severe food allergies. We would be happy to recommend restaurants and other events that may be better suited for your enjoyment.
What to Wear & Bring
Dinner will be held rain or shine. Please bring or wear the appropriate layers. Additionally you will tour the farm before sitting for dinner and the terrain will be uneven, dusty and muddy so please wear sturdy comfortable shoes. High-heels, no matter how comfortable will result in a sinking experience. Sunscreen, parasols, sweaters and sunglasses are all appropriate accoutrements. Please do not bring your children or your animals.
How it All Works
Your evening begins with a wine tasting reception with the guest winemaker, then you'll head out on a farm tour led by our host farmers, Marshall Epstein and family 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 where Executive Chef Scott Miller and his chef to farm team, have prepared a delectable meal with produce plucked from the fields you just toured. Throughout the evening you'll have a chance to share a glass of wine with the winemaker and maybe a recipe from the chef. You'll also be helping our beneficiaries support our community.Each dinner is cooked from scratch and showcases that day's best produce. Because the ingredients are sourced daily from local farmers, ranchers and fisherman, our menu will be different each evening and we are not able to provide one in advance. However, we can assure you that you will have an incredible dining experience with the most local, fresh and flavorful foods available!! (Vegetarian options available)
Young Farmers Program
The future of local farming depends on the next generation. We've created the Young Farmers Program to expose children to the wonder and importance of small-scale agriculture. Our diverse farm meals offer unlimited opportunities for students to explore the many aspects of sustainable living. Area high school students will have a hand in developing menus, harvesting product and preparing meals for the chef to farm dinners.
"Chef to Farm Dinners" are adventurous events that celebrate and support local farms. In fact, every dinner begins with a farm tour. Our host farm, the 160-acre Rosedale Farms, has many things in common with the Max Restaurant Group including a commitment to using sustainable farming and business practices.
The Fundamentals
Chef to Farm dinners are not suitable for children.
The dinners will be held rain or shine.
Vegetarian meals are available if the request is made at the time of the reservation. No additional substitutions are available.
Non-alcoholic drinks are always available
Dietary Requests
We are happy to accommodate vegetarians, however as meals will be prepared on the farm without benefit of a well stocked pantry we must know at the time of your reservation if anyone in your party requires a vegetarian meal. We define a vegetarian meal as one that contains no fish, poultry, or meat.While we certainly respect dietary choices and restrictions, we're unable to create special meals for vegans, celiacs and individuals with severe food allergies. We would be happy to recommend restaurants and other events that may be better suited for your enjoyment.
What to Wear & Bring
Dinner will be held rain or shine. Please bring or wear the appropriate layers. Additionally you will tour the farm before sitting for dinner and the terrain will be uneven, dusty and muddy so please wear sturdy comfortable shoes. High-heels, no matter how comfortable will result in a sinking experience. Sunscreen, parasols, sweaters and sunglasses are all appropriate accoutrements. Please do not bring your children or your animals.
How it All Works
Your evening begins with a wine tasting reception with the guest winemaker, then you'll head out on a farm tour led by our host farmers, Marshall Epstein and family 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 where Executive Chef Scott Miller and his chef to farm team, have prepared a delectable meal with produce plucked from the fields you just toured. Throughout the evening you'll have a chance to share a glass of wine with the winemaker and maybe a recipe from the chef. You'll also be helping our beneficiaries support our community.Each dinner is cooked from scratch and showcases that day's best produce. Because the ingredients are sourced daily from local farmers, ranchers and fisherman, our menu will be different each evening and we are not able to provide one in advance. However, we can assure you that you will have an incredible dining experience with the most local, fresh and flavorful foods available!! (Vegetarian options available)
Young Farmers Program
The future of local farming depends on the next generation. We've created the Young Farmers Program to expose children to the wonder and importance of small-scale agriculture. Our diverse farm meals offer unlimited opportunities for students to explore the many aspects of sustainable living. Area high school students will have a hand in developing menus, harvesting product and preparing meals for the chef to farm dinners.
Max's Farm To Chef Dinners
Chef to Farm Dinner
Thursday June 25th, 2009 at 6:30 pm
Reception:
House Cured Wild Alaskan Salmon Gravlax
Pickled Urban Oaks (New Britain) Garlic Scapes,
Beltane Farms Yogurt, Cucumber, Tarragon Sauce,
Crispy Root Vegetable Chips
Connecticut’s Finest Cheeses
Beltane Farm of Lebanon (Goats Milk)
Cato Corners of Colchester (Jersey Cows Milk)
Rustling Wind Creamery of Falls Village (Goat and Cows Milk)
Accompanied By Jones Apiaries (Farmington) Honey
Maple Lane Farm (Preston) Currant and Ginger Gelèe
Briarpatch (Milford) Blue Point Oysters
Grilled Rosedale Farms “Ratatouille” Relish,
Keeds Farms (Woodbury) Radish Sprouts, Pineapple Mint and Lemon “Air”
Amuse Bouche
Connecticut Harvested Stonington Sea Scallops
Celery Root Puree, Keeds Farm Micro Wasabi, Yuzu Vinaigrette
Salad Course
Warm Rosedale Farm Green Beans,
Mountain Top Mushroom Oyster Mushrooms (Waterbury),
Stone Circle Farms (Woodstock) Poached Duck Eggs, Pete Roukas’ Pea Greens (S.Windsor), Shaved Cato Womanchego Cheese, Curried Marcona Almonds
Soup Course
“Pozolè”
Huitlacoche & Hominy, Rosedale Farms Summer Squash, Urban Oaks Lacinata Kale, and Epazote, Cassidy Farms Jalapenos, Ox Hollow Farm Braised Pork Belly,
Four Fields Farm (Bloomfield) Cilantro, Circus and Icicle Radishes
Entree Course
Four Mile River Farm (Old Lyme) Beef Strip Loin
Rosedale’s Sugar Snap Peas, Spring Dug Baby Carrots and Parsnips, Veal Demi Glace
Dessert Course
Rosedale Farms Strawberry Rhubarb Streusel Tart
Crème Fraiche Gelato, Fresh Berries
Chef to Farm Dinner
Thursday July 9th, 2009 at 6:30 pm
Reception:
Connecticut’s Finest Cheeses
Beltane Farm of Lebanon (Goats Milk)
Cato Corners of Colchester (Jersey Cows Milk)
Rustling Wind Creamery of Falls Village (Goat and Cows Milk)
Accompanied By Jones Apiaries (Farmington) Honey
Maple Lane Farm (Preston) Currant and Ginger Gelèe
Rosedale Farms Griddle Corn Cakes
Charred Rosedale Farms Corn and Starlight Gardens Tomato Salsa
Keeds Farms (Woodbury) Micro Cilantro
Stonington Fluke Crudo
Preserved Lemon, Shaved Icicle Radish, Cassidy Farms Jalapenos,
Keeds Farm Hong Vit
Crudites and Antipasto
Rosedale Farms Zucchini, Yellow Squash, Beans and Peas
Smoked Bella Bella Duck Breast and Locally Smoked Meats
Sweet Queen, Crenshaw and Rava Melon with Prosciutto
Amuse Bouche
Grilled Noank Oyster Casino
Pete Roukas Pea Greens Salad, Smoked Bacon and Cassidy Farms Pepper Butter,
Starlight Gardens Oregano Vinaigrette
Salad Course
Crispy Rosedale Farms Squash Blossoms
Stuffed with Beltane Farms Goat Cheese and Jones Apiaries Honey,
Four Fields Farm Hakurei Turnips, Rosedale Farms County Fair Cucumbers
Tarragon-Lemon Vinaigrette
Second Course
Starlight Gardens Early Girl Tomato Gazpacho
Stonington Bomster Scallops Ceviche, Crispy Four Fields Farm Beet Crisps,
Keeds Farm Micro Bulls Blood
Entree Course
Grilled Eagle Farms Pork Loin
Fingerling Potaotes, Charred Rosedale Farms Corn and Green Bean Salad,
Mountain Top Oyster Mushrooms, Fresh Corn Polenta,
Applewood Smoked Bacon Vinaigrette, Maple Lane Black Currant Glaze
Dessert Course
Rosedale Farms Raspberry Summer Pudding
Farmers Cow Chantilly Cream, Mint Paint
Thursday June 25th, 2009 at 6:30 pm
Reception:
House Cured Wild Alaskan Salmon Gravlax
Pickled Urban Oaks (New Britain) Garlic Scapes,
Beltane Farms Yogurt, Cucumber, Tarragon Sauce,
Crispy Root Vegetable Chips
Connecticut’s Finest Cheeses
Beltane Farm of Lebanon (Goats Milk)
Cato Corners of Colchester (Jersey Cows Milk)
Rustling Wind Creamery of Falls Village (Goat and Cows Milk)
Accompanied By Jones Apiaries (Farmington) Honey
Maple Lane Farm (Preston) Currant and Ginger Gelèe
Briarpatch (Milford) Blue Point Oysters
Grilled Rosedale Farms “Ratatouille” Relish,
Keeds Farms (Woodbury) Radish Sprouts, Pineapple Mint and Lemon “Air”
Amuse Bouche
Connecticut Harvested Stonington Sea Scallops
Celery Root Puree, Keeds Farm Micro Wasabi, Yuzu Vinaigrette
Salad Course
Warm Rosedale Farm Green Beans,
Mountain Top Mushroom Oyster Mushrooms (Waterbury),
Stone Circle Farms (Woodstock) Poached Duck Eggs, Pete Roukas’ Pea Greens (S.Windsor), Shaved Cato Womanchego Cheese, Curried Marcona Almonds
Soup Course
“Pozolè”
Huitlacoche & Hominy, Rosedale Farms Summer Squash, Urban Oaks Lacinata Kale, and Epazote, Cassidy Farms Jalapenos, Ox Hollow Farm Braised Pork Belly,
Four Fields Farm (Bloomfield) Cilantro, Circus and Icicle Radishes
Entree Course
Four Mile River Farm (Old Lyme) Beef Strip Loin
Rosedale’s Sugar Snap Peas, Spring Dug Baby Carrots and Parsnips, Veal Demi Glace
Dessert Course
Rosedale Farms Strawberry Rhubarb Streusel Tart
Crème Fraiche Gelato, Fresh Berries
Chef to Farm Dinner
Thursday July 9th, 2009 at 6:30 pm
Reception:
Connecticut’s Finest Cheeses
Beltane Farm of Lebanon (Goats Milk)
Cato Corners of Colchester (Jersey Cows Milk)
Rustling Wind Creamery of Falls Village (Goat and Cows Milk)
Accompanied By Jones Apiaries (Farmington) Honey
Maple Lane Farm (Preston) Currant and Ginger Gelèe
Rosedale Farms Griddle Corn Cakes
Charred Rosedale Farms Corn and Starlight Gardens Tomato Salsa
Keeds Farms (Woodbury) Micro Cilantro
Stonington Fluke Crudo
Preserved Lemon, Shaved Icicle Radish, Cassidy Farms Jalapenos,
Keeds Farm Hong Vit
Crudites and Antipasto
Rosedale Farms Zucchini, Yellow Squash, Beans and Peas
Smoked Bella Bella Duck Breast and Locally Smoked Meats
Sweet Queen, Crenshaw and Rava Melon with Prosciutto
Amuse Bouche
Grilled Noank Oyster Casino
Pete Roukas Pea Greens Salad, Smoked Bacon and Cassidy Farms Pepper Butter,
Starlight Gardens Oregano Vinaigrette
Salad Course
Crispy Rosedale Farms Squash Blossoms
Stuffed with Beltane Farms Goat Cheese and Jones Apiaries Honey,
Four Fields Farm Hakurei Turnips, Rosedale Farms County Fair Cucumbers
Tarragon-Lemon Vinaigrette
Second Course
Starlight Gardens Early Girl Tomato Gazpacho
Stonington Bomster Scallops Ceviche, Crispy Four Fields Farm Beet Crisps,
Keeds Farm Micro Bulls Blood
Entree Course
Grilled Eagle Farms Pork Loin
Fingerling Potaotes, Charred Rosedale Farms Corn and Green Bean Salad,
Mountain Top Oyster Mushrooms, Fresh Corn Polenta,
Applewood Smoked Bacon Vinaigrette, Maple Lane Black Currant Glaze
Dessert Course
Rosedale Farms Raspberry Summer Pudding
Farmers Cow Chantilly Cream, Mint Paint
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