Too many drinks and food are spicy due to not being cooked or rested long enough and this drink was a shining example of what time and care do to a beverage. I was in the company of those who do NOT favor spicy, but the acidic margarita backbone and softness of the fresh watermelon put the jalapeño in an amazing pocket of pleasant heat for everyone. The Jalapeno Watermelon Margarita went absolutely VIRAL. The "Crowd Pleaser" - a cocktail of consensus This smoky, funky delight uses Mezcal, the smoky and spicy predecessor to tequila) and Tepache (a traditional Mexican beverage of fermented pineapple and raw piloncillo (unrefined cane sugar) Tomar de los Muertos - Mexican Inspired High Level Mixology The Barrel Age Best-The cocktail that takes the biggest risk, is the most creative, and shows the highest level mixology: Think tacos and tequila with a twist of culinary acumen and a splash of cocktail masteryįeeling FOMO? Not to worry-here's the entire season of Chef to Farm Dinners including another chance to experience Max Ole-Tacos and Tequila Max Ole was the first Farm to Chef dinner of the season and is a realized vision of farm driven Mexican inspired fare paired with Agave Based cocktails. I attest that great farm produce is available all over the state- but how often with a vineyard attached? Max gives a nod to Rosedale Farms winemaker Morgan Wilson's selections and Brian Mitchell, Max's beverage director, sommelier and a decorated wine and spirits professional and President of the New England Wine Academy Max Chef to Farm grew out of a desire to take the "farm to table" movement one step further and bring the culinary talent right to the source of their best ingredients. To culinary Hunter Morton, these are more than buzzwords-they're a way of life. The owners of Rosedale Farms and Vineyards have been providing apples that are redder, corn that's sweeter and berries that make the juiciest cocktails to CT restaurants for decades, and Max Hospitality has always been obsessed with fresh, local and organic. The culinary acumen is Max Level (through the roof) with the added benefit of having beverages curated MH by Sommelier and Beverage Director Brian Mitchell. Hartford County's premier restaurant group and Farmington Valley's century-old farm and vineyard partnered for the 15th year of Max Chef to Farm.
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