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MAX
CHEF TO FARM
Max Chef to Farm began in 2009 as a partnership between Max’s Oyster Bar/Max Restaurant Group (now Max Hospitality) and Rosedale Farms & Vineyards inSimsbury. The concept took the emerging farm-to-table movement and brought the table—and the chefs—to the farm itself. Rather than developing a menu first and sourcing ingredients afterward, Max Chef to Farm built menus around what farmers were harvesting at peak quality. Over time, local meats, seafood, cheeses, beverages and other Connecticut food artisans became part of that philosophy as well.
ROSEDALE FARMS
& VINEYARDS
The Max Chef to Farm series has found its home at Rosedale Farms and Vineyards. Since 1920, Rosedale has been offering the Simsbury community and beyond the freshest, highest-quality produce and friendliest service! A 5th-generation family farm with fresh vegetables, fruits, wines, and flowers are grown and nurtured with care and pride. Proprietors Marshall and Lynn Epstein met Winemaker Charlie Stepheson in the late 1990s and together have made Rosedale Wines what they are today. Their list of competition medals and awards from Regional, New England, and National competitions stands as testimony to the success of this partnership.