chef to farm dinner!

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This past Friday I was honored to be Max Restaurant Group’s guest chef for their final chef to farm dinner of the season at Rosedale Farms in Simsbury, CT. This was the first vegan dinner they have ever done, and it was sold out!

In collaboration with Max’s Oyster Bar’s executive chef & culinary genius Scott Miller, we created a delicious five course gourmet seasonal vegan menu. Everything was local- from the gorgeous produce and wine from Rosedale Farms, to the kettle baked tofu from The Bridge, aged cashew cheese from Dr. Cow, and gluten free breads from Dee’s One Smart Cookie. It was a celebration of farmers, foodies, veggies and nutmeggers! Below are some of the photos from the evening. A big heartfelt thank you to all who attended and supported this amazing event!

Rosedale Farms & our chef to table dinner tent nestled within the vineyard
Rosedale Farms & our chef to table dinner tent nestled within the vineyard
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no farm is complete without a chunky red barn
guests enjoying hors d'ouvres & cocktails before dinner
guests enjoying the hors d’ouvres & cocktails before dinner
vegetable foodscapes with roasted red pepper hummus & herbed cashew ranch dip
vegetable foodscapes with roasted red pepper hummus & herbed cashew ranch dip
there was so much love and support from everyone, especially my beautiful mom
feeling so much love and support from everyone, especially my beautiful mom
tofu ceviche. avocado puree. corn nuts.
tofu ceviche with avocado puree & corn nuts.
all of the wine was made right here at Rosedale Farm!
all of the wine was made right here at Rosedale Farms!
plating the amuse bouche- roasted beets, smoked cashews & my homemade herbed cashew brie
plating the amuse bouche- roasted beets, smoked cashews & my homemade herbed cashew brie
baby kale salad with tahini caesar dressing, fried tofu croutons, toasted sunflower seeds & aged cashew cheese shavings
baby kale salad with tahini caesar dressing, fried tofu croutons, toasted sunflower seeds & aged cashew cheese shavings
giving my thanks and explaining the meal
giving my thanks and explaining the meal while trying to keep my delicious beet negroni from spilling
the entree tasting plate: celeriac lasagna with tofu ricotta and arugula walnut pesto, fritto misto of oyster mushrooms with eggplant puree & fried sage leaves, & grilled corn polenta with romesco sauce
the entree tasting plate: celeriac lasagna with tofu ricotta and arugula walnut pesto, fritto misto of oyster mushrooms with eggplant puree & fried sage leaves, & grilled corn polenta with romesco sauce
175 guests embracing a night of veganism :)
175 guests embracing a night of veganism 🙂
our menu
our scrumptious menu
what a spectacular night!
what a spectacular night!

11 thoughts on “chef to farm dinner!

    Courtney said:
    September 29, 2013 at 8:53 pm

    You are a rockstar, Jenny! Wish we had known about such an amazing event! Let us know next time you have an event! Xoxo Court and Tony

      J. Z. Manley responded:
      September 29, 2013 at 9:52 pm

      Thanks Court!!! xx

    Caitlin said:
    September 30, 2013 at 12:11 am

    i soooo wanted to go to this but could only get to one of these this year and alas i wanted to bring my parents and they aren’t as open-minded about food as me i.e. not into vegan. but man oh man looks so incredibe. i am super jealous. beet negroni?! ahhh!

      J. Z. Manley responded:
      September 30, 2013 at 2:15 am

      Thanks Caitlin! Hopefully we’ll do another one next year!

    L Gardner said:
    September 30, 2013 at 1:22 am

    What a fabulous meal it was- I’m so glad I got to come:) The lentil stew and the ceviche were my favorites!! Brilliant!

      J. Z. Manley responded:
      September 30, 2013 at 2:16 am

      I’m so glad you came too 🙂 xoxo

    Mo said:
    September 30, 2013 at 2:32 pm

    Everything looks so amazing!! I’ve only heard rave reviews. I wish we could have made it and I hope there are many more of these to come…congrats! See you soon!

      J. Z. Manley responded:
      October 1, 2013 at 2:08 pm

      Thanks Mo!!

    Jess Runnals said:
    October 1, 2013 at 1:59 pm

    Looks awesome!! Congrats!

      J. Z. Manley responded:
      October 1, 2013 at 2:09 pm

      Thanks Jess! Looks like your biz is going great too, so congrats right back at ya!

    Moozer said:
    November 14, 2013 at 11:05 pm

    Congratulations to Chef Jenny Manley and Chef Scott Miller from Max’s Oyster Bar for an interesting, daring and delicious evening that was, by the way, healthy too! It takes vision to create such an imaginative meal.

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