Local Focus: Scott Miller, Executive Chef at Max’s Oyster Bar in West Hartford, is planning a four-course meal for Farm-to-Chef Week.
Credit: Andrew Sullivan for The New York Times
Farm To Table, Bringing the Bounty of the Field to the Feast
By Jan Ellen Spiegel
"Local producers have been supplying Max’s Oyster Bar in West Hartford for the six years that Scott Miller, the executive chef, has been there. Mr. Miller, who is planning a four-course prix fixe menu for the event, said he visited all the farms he used and still did some pickups himself, but wished growers at the four farmers’ markets near the restaurant would get in the habit of offering him their market leftovers. “There’s no one good answer,” he said. “It takes a chef to put in some effort. It’s not just picking up the phone with a clipboard in your hand.”
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More about Chef Miller:Miller resides in West Hartford with his wife Marcy and two children, Simon and Amelia.