Rosedale Farms & Vineyards and also the Max Restaurant Group will offer their fifth year associated with extraordinary summer evenings that will farm tours, wine tastings, as well as a four- to six-course feast constructed from Rosedale's farm-fresh ingredients by means of Chef Scott Miller and also the Max's Chef-to-Farm team. Each meal includes wine pairings along with the menu is often unavailable until just before the case, or onsite, as Chef Miller in addition to his team use whatever can be acquired that week.
The Chef-to-Farm Cuisine are held on Saturday and Friday evenings by 6: 30pm throughout summer months and fall, beginning regarding June 14th. Tickets really are $115 per person, excluding tax & gratuity. For much more, call 860. 522. 9806 ext. 18 or see a Max Restaurant Group calendar page for more information and a link with the ticket ordering form.
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Chef To help you Farm
www. maxrestaurantgroup. com/blog/category/chef-to-farmChef Scott Callier cooking with NBC Connecticuts Kerri-Lee Mayland. Rosedale Harvesting (Simsbury) Zucchini Blossoms, Of lemon Ricotta with Blueberry Aigre Doux
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