"First Harvest" at Rosedale Vineyards!

This weekend we kicked off the 2013 Max's Chef To Farm Season at Rosedale Farms and Vineyards. After a week of rain, the clouds disappeared and a gorgeous double rainbow appeared. If you haven't been to one of these incredible dinners, you don't know what you're missing! Grab some friends and make YOUR reservations.
Rosedale Farms Squash Blossom with
Pleasant Cow cheese / strawberry aigre doux / fried basil
Rhubarb Botanical Craft Cocktail!
2-hour Farm Egg with
asparagus / Starlight Gardens radish / pickled spring onion / beet / goat yogurt
Craft Cocktails!

Pan-roasted Marwin Farms Duck Breast
with strawberry rhubarb chutney / smoked fennel puree
Chef Scott Miller, Executive Chef of Max's Oyster Bar, West Hartford, CT
Brian Mitchell of Max Restaurant Group
Fine Dining on the Farm!
Rosedale Farms & Vineyard's Own!
Rosedale's "Lou's Red"
Scott Smith, Brian Mitchell & Bobby Venetianer of Max Restaurant Group
Pickled Vegetables with
cucumbers / turnips / ramps / radish
Roasted Marble Potatoes with
lemon / rosemary / sea salt
Rosedale Farms & Vineyards "Sundance"
Broad Brook Beef Ribeye with
marrow / hakurei / carrots / peas

Beltane Farms Goat Cheesecake with
strawberry sorbet / rosemary caramel

Late August on the Farm!

Leeann Griffin and her husband Rob Zielonka
It was a beautiful late summer evening at Rosedale Farm & Vineyards and Max's Chef To Farm played host to another group of food enthusiasts and friends alike, including local bloggers Leeanne Griffin of FunWithCarbs.com and The Hartford Courant and Caitlin from CaitPlusAte.com! The theme? Tomato, Tomato! It's the peak of season and Chef Scott Miller took advantage of the bounty of local heirloom tomatoes, now naturally ripe and plentiful, to incorporate into his always inspired menu. The added bonus? A selection of Rosedale's own wines.
Grilled Flatbread with Homemade Ricotta & Confit Tomato
B.L.T with House Bacon, Hydro Bibb & Heirloom Tomatoes
Chef Scott Miller and foodie blogger Caitlin from CaitPlusAte.com
Brodetto of Heirloom Tomatoes with Cato Corners Farmstead Cheese Panini
Tomato & Watermelon with Sankows Aged Feta, Basil, Olive Oil Powder & Spherical Olives
Cioppino with Stonington Landed Seafood & Stewed Tomatoes

“Beefsteak” ~ Grass Fed Beef, Sauce Choron & Torpedo Onion
Cato Corners Cheese Tomato Tarte Tatin

CTomato LN2 Gelato and a Dark Chocolate Torte with Encapsulated Basil

Dinner At The Farmer's Cow!

This past week's Chef To Farm Dinner traveled east of the river to The Farmer's Cow at Graywall Farm in Lebanon, Connecticut. The theme? Bluegrass, Beer & BBQ! Chef Scott Miller and his team served up their culinary magic, featuring the freshest organic products and plenty of local,
micro-brewery beers. It was a beautiful evening filled with music, conversation and laughter.
The cherry on top...a majestic sunset.
For more photos of the event, Click Here!

Chef Miller at Better CT!

 Chef Miller cooks his Summer Pozolè for Scot Haney and Kara Sundlun at WFSB's Better Connecticut!
Servings: 10
1 1/2 lbs Rowland Farm pork belly
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons chili powder
1 tablespoon salt
1 ounce chopped fresh oregano
2 tablespoons chopped fresh epazote
4 cups canned white hominy, drained and rinsed
5 cups pork broth or chicken broth
2 cup diced zucchini and or yellow squash
2 each Jalapenos, diced
2 bunch cilantro
1 bunch of circus and icicle radish (may substitute red radish)
1 cup chopped kale

1)      Season Pork belly generously with salt and pepper, sear on grill or in hot sautĂ© pan on both sides for about 2 minutes.
2)      In large soup pot with oil, cook onion and garlic until both are translucent .
3)      Add squash, peppers, herbs and spices.
4)      Place seared pork belly in pot, cover with pork  or chicken broth.
5)      Simmer for three to four hours until pork is fork tender.
6)      Remove pork from broth and dice into large cubes, return to soup and add hominy and kale.
7)      Taste for seasoning, re-adjust if necessary
8)      To serve place in bowl and garnish with cilantro and shaved radishes.
Next up! Chef Miller's Chilled Rosedale Farm Pea Soup. CLICK HERE for recipe!

Blossoms& Berries - Our June 28th Event!
It was a glorious evening at Rosedale Farm & Vineyards in Simsbury last week as Max Restaurant Group kicked off the first in their series of Chef To Farm Dinners with Chef Scott Miller's sublime cuisine featuring local, organic food and wine. Guests were treated to an early summer evening reception in the vineyard with samplings of the vineyard's own wine and an assortment of tasty hors d'oeuvres. They then made their way to the big tent to relax, converse and bask in the beautiful sunset. Of course the best was yet to come with Chef Miller's multi-course menu: Squash Blossom, Goat Ricotta, Grilled Ratatouille & Basil; Compressed Strawberries, Sunburst Beets, Green Almonds, Saffron & Kaffir Lime; John Dory Squid, Wild Garlic & Early Girl Tomato Nage; Grass Fed Beef, Marrow, Fennel Blossom, Summer Truffle & Herb Salad - the list goes on. If this puts you in the mood to experience your own Chef To Farm dinner, check out our full schedule here. For our upcoming July "Corn!" dinner menu, click here. For more photos from this event, click here!

Coventry Farmer's Market Heirloom Project!
Chef Miller cooks with local produce for a hungry crowd at a recent Sunday market.
Summer is finally in full swing and that means farm fresh fruits and vegetables! This season Max's Oyster Bar Executive Chef Scott Miller is partnering with the Coventry Regional Farmer's Market Heirloom Project - sourcing fresh produce every Sunday and providing incredible local, organic ingredients for the week's menu offerings. Each week, a shopping list with the best the market has to offer is put together and delivered to the Oyster Bar and its sister restaurant, Max Downtown. The Coventry Farmer's Market is a feast for the senses, with farm fresh fruits, vegetables, fish, poultry, cheese, baked goods, honey, maple syrup, flowers, herbs, and a myriad of other local vendors, artisans, historians & musicians. The market sits on the grounds of the beautiful Nathan Hale Homestead in Coventry, Connecticut and the home itself is open for tours plus offerings from it's wonderful gift shop. It's like a country fair every Sunday and if you haven't been, you're certainly missing something. Winter Caplanson, the driving force behind the CRFM has built the market from a small collection of local farmer's and purveyors to what has become the largest farmer's market in the state. It's new Heirloom Project is their version of a CSA initiative, or Community Supported Agriculture.

Noank Oysters!
Chef Scott Miller is all about local products. And one of his favorite...Noank Oysters. Farmed off the Connecticut shoreline, the state's oyster industry was nearly wiped out in the late 90's when a parasite invaded local waters. Ten years later and a lot of hard work, perseverance a fair bit of technology has rescued the Noank Oyster and seafood lovers in Connecticut and beyond are able to enjoy them once again. For the full story, check out CPTV's "Treading Lightly: CT Oyster Growers"

Noank Oysters will be featured on Chef Miller's June 28th "Berrie's & Blossoms" Menu. 
To see the full menu, CLICK HERE!

Calling All Foodies!
Chef Scott Miller, the man behind the cuisine at Max's Oyster Bar in West Hartford is gearing up for his Chef To Farm Dining Series. Cooking up a storm and creating new recipes utilizing Connecticut's best organic offerings, Scott has a season of wonderful food in store for you. 
Don't wait! Tickets are selling like hot cakes. 
 Housemade Charcuterie with Rhubarb Jam, 
Hartford Baking Co. Bread & Ramp Pickles
Blue point Oysters with Encapsulated Strawberry “Pearls” 
& Pink Peppercorns
 Native Strawberry & Pork Salad
Grass-fed New York Strip Steak with Native Asparagus & Fiddleheads
Buttermilk Panna Cotta with Rhubarb Confit
Max's Oyster Bar - West Hartford

Farmer's Market Fever!
(Organizers: Karen Sack, Chef Hunter Morton & Sharon Boyd at Bugbee School)
Max Restaurant Group has always prided themselves on their community involvement and this summer is no different. Max Restaurant Group Chefs - Chef Hunter Morton of Max Downtown, Chef Scott Miller of Max's Oyster Bar and Chef Chris Torla of Trumbull Kitchen are partnering with the West Hartford school system; working with the school lunch program professionals, fine tuning their recipes and adding culinary inspiration to the cafeteria menus. In the spirit of Michelle Obama's "Let's Move!" initiative which promotes childhood health and nutrition, Max's Chefs are incorporating local farm fresh produce into the school menu plans and hosting after school Farmer's Markets for parents and students alike. Featured are a collection of photos from yesterday's market at Bugbee Elementary School in West Hartford where Chef Hunter Morton served up samplings of his Garlic Scape Pesto! 
Announcing The Farmer's Market Trail!
Max's Chef To Farm Summmer Dining Series announces it's partnership with the newly launched Connecticut Farmers’ Market Trail. If you're a fan of all things local and organic, this is the perfect weekend jaunt for you! Here's a little info from their website: "The Farmers' Market Trail invites you to discover the unique destination farmers’ markets of the Connecticut River Valley and Eastern Connecticut. It’s a tour d’force of special places well stocked with farm-fresh foods; made with passion using local produce; where you will meet people who enjoy creating things that matter. Some of the markets are destinations unto themselves, offering live music, ready-to-eat foods, workshops & activities as well as a full farmers’ market. Others are diverse markets set in towns perfect for an afternoon of exploring: hiking, strolling the beach, browsing shops of handmade goods, and visiting working farms and historic sites. At The Farmers’ Market Trail we are passionate about artisan and local produce. If you are looking for something different this summer, chart a course and discover our region’s agricultural bounty!" Visit them at their website, www.farmersmarkettrail.com or check out the individual locations below!

Farm Feature:
Cato Corner Farm - Colchester, Connecticut
Our Chef To Farm Dinners are all about local, organic products and one of our favorite resources is Cato Corner Farm in Colchester, Connecticut. They produce the most incredible cheeses and we use their products on a regular basis in our restaurants and will be featuring them this summer on our Chef To Farm menus. Here's a little about the farm:
Cato Corner Farm is a small family farm where the mother-son team of Elizabeth MacAlister and Mark Gillman raise 40 free-range Jersey cows without the use of hormones or subtherapeutic antibiotics. Elizabeth has owned the farm for more than 30 years and began milking cows and making cheese in 1997 as a way to keep her farm sustainable. She then took a technical course in cheese making at California Polytechnic University and a workshop with a Belgian cheese master, and began experimenting. In 1999 her son Mark left his job as a 7th grade English teacher to join 
the business. The rest is history. Today, Elizabeth and Mark hand-make a dozen styles of aged farmhouse cheese ranging from mild and milky to runny and pungent; to sharp and firm. Mark makes most of the cheese and oversees its aging, while Elizabeth manages the farm operations including milking and caring for the cows. The rest of the Cato Corner family includes several full and part time workers and a pair of diligent and attentive border collies named Flute and Harp. 

From The Chef:
The 2012 season is right around the corner and I couldn't be more excited. We have a great schedule of dinners and have added a few new venues in this our 4th season. Our Chef to Farm dinners were created for the sole intention of educating our guests on what "GOOD" food is. I believe that the shortest distance an item, such as a tomato or a strawberry has to travel from farm to plate, the better chance of obtaining a great, non-blemished product. I am not saying that all local food is better, I am just stating that at the peak of the season, there is nothing better than pulling a ripe fruit off the vine.  Tickets for our kick-off event, "Blossoms & Berries" on June 28th at Rosedale Farm in Simsbury are On Sale Now.  I've put together a Great Menu that I know you'll love. I look forward to seeing you at the farm!