As the July sun softened beneath the vineyard, diners gathered in Simsbury on Thursday night to enjoy another Chef to Farm dinner at Rosedale Farms, in partnership with Max Restaurant Group. Now in its third season, Chef Scott Miller and the Max Chef to Farm team will delight diners with a truly local menu for another six Thursday evenings through October. View photo gallery here.
Each three-hour feast begins with a wine tasting reception featuring Rosedale wines. After the reception, stroll through the vineyard or take a hayride to an elegant tent filled with lights and music, set peacefully between the vineyard and the cornstalks. Past events have featured Bombster Bros. seafood from Stonington, pork belly from Rowland Farms in Oxford, and vegetables sourced right from Rosedale Farm. Guests enjoy four- to six- courses of local, seasonal ingredients, designed to highlight the best available that day.
“Locally grown. Prepared en plein air. Enjoyed under the stars (and a tent).” –The 2011 Max Chef to Farm Dinners
Dinners are held on select Thursday evenings from 6:30 p.m. – 9:30 p.m, and are $99 per person, plus tax and gratuity. Rosedale Farms & Vineyards is located at 25 East Weatogue Street in Simsbury. Visit www.maxcheftofarm.com for reservations and more information.
[Photography courtesy of Christina Venturini / Blue Pear Photography]