Thursday, March 5, 2015

Exclusive Chef's Table Meals Launch in Carversville Grocery

Dinner for six in a charming village store Exclusive chef’s table meals launched in Carversville
by Susan S. Yeske from the Bucks County Herald
Imagine a four-course private dinner for six, prepared by two of Bucks County’s most talented chefs, served in an old-fashioned general store and made using mostly locally sourced ingredients.
That is Max’s Table, the latest venture by chef Max Hansen, which was launched last week at his Carversville General Store.
Shelves filled with groceries were pushed aside to set up a table for those who would enjoy the four-course meal, plus hors d'oeuvres. Following established tradition for chef’s tables, the menu was specially created for the evening and overseen by the chefs, Hansen and Greg Glowatz, who is executive chef for Max Hansen Caterer.
“The idea is to show some of the panache of the catering and the rustic country store,” said Hansen, a top caterer in the Philadelphia area
for two decades and owner of Max Hansen Caterer.
Each menu is created for the evening, based on the season and availability of local products.
The evening began with Hansen melting cheese on a Swiss raclette to be spread on house made bagel chips, tiny short rib “cheesesteaks,” and Hansen’s signature smoked salmon served napoleon style with crème fraiche and dill.
Kubocha Squash Soup with Applewood Smoked Bacon, Creme Fraiche, Chive Oil and Smoked Pakrika Oil
The soup course was made using kabocha squash from None Such Farm in Buckingham, while organic arugula for the salad came from the nearby farm Blue Moon Acres. The salad was accompanied by another Hansen signature item, a crispy goat cheese and potato cake.
 Pommes Anna meets Goat Cheese, with Blue Moon Acres Mezze Arugula, Blood Oranges and an Olive Vinaigrette! 
For the main course, the chefs used a Chianti marinade for beef cheeks from Haring Brothers Meats in Doylestown, braised them and served them over risotto made using Maratelli rice grown at Blue Moon Acres’ New Jersey farm. Mushrooms grown in New Jersey used in a ragout and a poached organic egg completed the meal, which Hansen called a very upscale version of “steak and eggs.”

A new take on "Steak and Eggs", Braised Beef Cheeks, Roasted Shibumi Mushrooms, Blue Moon Acres Martelli Risotto and a poached Organic Egg with a rich jus.
For dessert, a dark chocolate pudding was topped with Madagascar vanilla bean ice cream with sea salt caramel from Owowcow in Ottsville. Coffee came from Rojo’s Roastery in Lambertville, N.J.
Since Hansen took over, the Carversville store has gained a reputation as a place for upscale takeout, offering a sample of the extensive Hansen repertoire. With Max’s Table, potential catering customers can come for dinner and sample the foods and service that have earned Hansen and his staff their reputations.
The dinners also are designed for special occasions such as birthdays or anniversaries. While anyone can reserve a spot, Hansen said it is ideal for groups of six. He also can accommodate a diner’s special request for those who don’t eat red meat or are vegetarian.

Hansen calls the menu at Max’s Table “upscale comfort food,” or recognizable dishes with a twist. “It’s not about shock value,” he explains. “We hope our guests leave sated and satisfied with all the interesting flavors they’ve experienced.”
Hansen is dedicated to obtaining the best ingredients he can find, and his store is stocked with gourmet offerings that range from local to the far corners of the earth. Local items include his own smoked salmon and Eat This artisanal jams and marmalades made in Erwinna, while international products include Dalmatia fig spreads from Croatia and Aleppo pepper from southern Turkey. The next Max’s Table will be held Friday, March 27 at the store. For reservations call the store.

MAX’S TABLE Max Hansen Carversville Grocery 
6208 Fleecydale Road Carversville 
215-297-5353
Cost: $100 per person.
Date: Last Friday evening of each month.
BYOB




susan.yeske@gmail.com
Photographs and captions by Max Hansen

No comments:

Post a Comment