kale caesar salad

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!