Growing up a few minutes down the road from Rosedale Farms in Simsbury, I have long awaited the opportunity to attend a Max Chef to Farm dinner under a tent amongst the vines on this gorgeous farm and vineyard. It couldn’t have been better that the dinner we were invited to was Maize: Tapas & Corn, as I pretty much live for summer and Rosedale Farms Super Sweet corn! You can imagine my delight – and of course Max Executive Chef Chris Torta from Trumbull Kitchen did not disappoint with his corn-inspired dishes. The event also featured a craft cocktail created by Brian Mitchell, Beverage Director for the Max Restaurant Group. Thomas Hooker Brewing Company and Rosedale Vineyards wines also supplied some of their latest offerings.
The evening began fabulously with a cocktail reception featuring the Del Huerto cocktail made with Reposado tequila, agave and lime and grilled corn with an Ancho Chili salt rim – who knew corn would make a great ingredient for a cocktail! Local cheeses from Arethusa, Rosedale veggies and passed hors d’oeuvres got us off to a great start.
We continued the amazing night with 4 more courses and dessert, enjoying the following: Corn & Shiitake Mushroom Cakes; Deconstructed Corn & Crab Chowder which was rich and delicious; Corn Crusted Local Fluke with Grilled Corn Salsa and Roasted Pepper; Grilled Heritage Pork with Sweet Corn Succotash which was cooked to perfection; and Corn and Blueberry Crisp with Chantilly Cream – a perfect ending.
Overall, a delicious and intimate dining experience! My only disappointment was the weather as it was cool and drizzly. However, it truly showed the professionalism and expertise of the Max team to be able to throw a fantastic event, when the rain could have really put a damper on it.
You don’t want to miss their Chef to Farm dinner series. Your evening begins with a cocktail, wine or beer tasting reception (depending on the theme); 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. Your 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. Menus will vary depending on the day’s harvest. They’ve even been named one of the five top farm dinners in the country by Fodor’s Travel. Here’s a listing of upcoming events not to miss! Visit: http://www.maxcheftofarm.com
Submitted by Dr. Diane Hayden.