We start with the Farmers.
They tell us what is at peak perfection each day and we build our menus around that day’s harvest.
The Max Chef to Farm dinner series is an opportunity for our guests to enjoy the freshest foods and produce in the sublime beauty of our celebrated farms. Your evening begins with a reception, then you’ll head out for a tour of the farm to see the fields and learn about the farm’s history, operations, and products. The farm tour concludes in the tented area where tables dressed in white linen and candlelight offer a view of the al fresco kitchen. Each dinner is cooked from scratch and showcases that day’s best produce. The ingredients are sourced daily from local farmers, ranchers, food artisans and fishermen. Our menus vary and are dependent on the day's harvest and the inspiration of the Chefs. Prepare yourself for an incredible dining experience with the most local, fresh and flavorful foods available.

BERRIES & BLOSSOMS
June 16 | 6:30pm | Rosedale Farms & Vineyards | Simsbury, CT
Menu prepared by Executive Chefs
Hunter Morton & Steve Michalewicz
For more information and to purchase tickets visit maxcheftofarm.com

RECEPTION
 
GARDEN VEGETABLE BEIGNETS
Red Wine Vinegar Powder, Ramp Ranch

SEA SALT BUTTER EASTER EGG RADISHES

LAMB MEATBALLS
Mint Pesto

COPPS ISLAND OYSTERS
Cholula “Caviar"

STRAWBERRY
Ricotta Bruschetta, Aged Balsamic, Hartord Baking Co. Baguette

LOCAL CT CHEESES
Vegetable Crudités

CHILLED SWEET PEA SOUP
Stonington Red Shrimp, Radish, Crème Fraîche, Pea Tendrils

ROASTED ROSEDALE STRAWBERRY SALAD
Cucumber, Sea Change Cheese, Baby Greens,
Shaved Carrots, Strawberry White Balsamic Vinaigrette

POACHED STONINGTON FLUKE
Crispy Squash Blossom, Mashed Zucchini, Saffron Butter

GRILLED MOROCCAN SPICED SEPE FARMS LAMB KABOB
Orzo, Pickled Asparagus, Spring Onions, Ramp Pesto, Cucumber Yogurt

STRAWBERRY UPSIDE DOWN CAKE
Ginger Rhubarb Ice Cream