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!