Max Restaurant Group Hosts "Fourth Season" Dinner At Haight-Brown Vineyard

Max Chef-To-Farm gets a several-month head start on the farm-to-table dinner season Jan. 30, with a special winter meal at Haight-Brown Vineyard in Litchfield. 

The "Fourth Season" event features reception hors d'oeuvres of cheeses, whipped chicken livers, lamb tartar, kale pie, smoked local chicken, and parsnip churros, and an amuse bouche of duck charcuterie. Courses include Stonington red shrimp bisque, celeriac gnocchi, porchetta with golden beet and golden apple slaw and table shares of sweet potato gratin, endive salad with Meyer lemon and braised red cabbage with five-spice pear. Dessert is orchard fruit cobbler with cheddar cheese ice cream and honey. 

Course will be paired with accompanying Haight-Brown Vineyard wine selection and a special "Litchfield Hills" Manhattan cocktail.

The menu will feature meat, seafood, dairy, fruit, vegetables and breads from a variety of Connecticut and Northeastern producers: Arethusa Farm, Oak Leaf Dairy, Mystic Cheese, Cato Corner Farm, Gourmavian Farm, Sepe Farm, La Belle Farm, Urban Oaks Farm, Stonewall Apiary, Hartford Baking Company and Bantam Baking Company. 

Tickets are $115, plus tax and gratuity. The dinner starts at 6:30 p.m. Call 860-566-8360 for reservations. Information: maxcheftofarm.com.

 

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