The Inaugural Night of Max's Table: An In-Store Chef's Dinner Series

Max's Table

Thursday evening we gathered with old friends and new friends for the inaugural meal of the Max's Table series.  Thanks to all the folks who joined us in making this a memorable event and please enjoy this photo blog. We hope to see you the next time we gather at Max's Table.  Keep your eyes open for announcements of the next event on our facebook or twitter feeds.  Tickets are available to the general public on a first-come, first-served basis. 

From left to Right:

• The Carversville Grocery was transformed into a gorgeous dining room for the first Max's Table Event.
• Guests arrive and enjoy a glass of wine.
• Steve McDonnell of Applegate and John Yerkes of None Such Farm catch up on family news.
• Scott Yerkes and Chef Max Hansen enjoy a moment before dinner.

• Drew Abbate (l) and Gregory Glowatz collaborate in the kitchen to prepares some truly delicious plates of food.
• The First Course was "Seared Scallop with a Braised White Bean, Spinach and Bacon Lardon Ragout". Really yummy.
• Roasted Butternut Squash and Goat Cheese Bruschetta.
• A guest smiles broadly at the sight of the first course Viking Village Seared Scallop.

Many thanks to the Yerkes family for all their love and support.

Chianti Braised Boneless Beef Short Ribs, Parsnip and Yukon Gold Puree and Sautéed Comeback Farm Mustard Greens.

Max joins the guests for a merry night of good food and warm conversation.

Autumn themed decorations mark the season and set the scene for the evening.

Max and his brother-in-law Mark, from Comeback Farm of NJ, who grew the baby greens that were braised and served at Max's Table.

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THE MENU

Passed Hors d' Oeuvres

Smoked Salmon Napoleons with a Chive Crème Fraiche

Seared Filet on Crostini with a Béarnaise Aioli and Crispy Shallots

Roasted Butternut Squash and Goat Cheese Bruschetta

First Course

Seared Scallop with a Braised White Bean, Spinach and Bacon Lardon Ragout

Veggie Option

Pan Roasted “Tofu Scallop” with Braised White Beans, Spinach and Miso Ragout

Salad Course

Blue Moon Acres Organic Arugula with a Crispy Goat Cheese and Potato Cake,

Aged Balsamic Vinegar, EVOO and Sea Salt

Main Course

Chianti Braised Boneless Beef Short Ribs, Parsnip and Yukon Gold Puree and

Sautéed Comeback Farm Mustard Greens

Veggie Option

Roasted Eggplant Osso Bucco with a Rich Tomato and Fresh Thyme Jus, Parsnip and Yukon

Gold Puree and Sautéed Comeback Farm Mustard Greens

Dessert

Warm Chocolate and Croissant Bread Pudding with a Vanilla

Scented Caramel and Brown Sugar Whipped Cream

Rojo's Coffee

I am Chef Max Hansen.   Our Delaware River Valley, including Bucks County and Hunterdon County, has abundant cultivated and wild food resources. We use a lot of regionally sourced gourmet foods and products at Max Hansen Caterer and at the Max Hansen Carversville Grocery. Follow me while I cook, forage, garden and meet and feed amazing people!