Tag Archives: Dean James Max

Local Beer, Moonshine, Wine + Coffee Dinner to Celebrate Parallel Post’s 1st Birthday

19 Nov
 

UPDATE:  the dinner sold out last night!  Sorry if you couldn’t snag a ticket.  

There are beer dinners, there are wine dinners, and there are even spirits dinners…but Parallel Post in Trumbull has topped all of that to celebrate their first year in business.  They’ve gone and thrown it all together into one culinary orgy of greatness on 11/20, starting at 6 pm for $65 per person (not including tax and tip).

First we’re talking about a birthday reception with Stratford’s Two Roads Brewing and East Hartford’s Onyx Spirits (first legal moonshine in New England).  Next up is the meal itself…five courses worth paired with wine from Connecticut Distributors.  The meal will be cooked by Chef and Restaurateur Dean James Max, Executive Chef Christopher Molyneux, and Chef de Cuisine Ali Goss.  Finally, wrapping things up, you’ll get to try a cocktail made with Trumbull’s own Shearwater Coffee Roasters that will pair nicely with the dessert options made by Madelyn Rendon.

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Epic “Farm-to-Trumbull” Dining Series with Chef Dean James Max at Parallel Post

9 Apr

Parallel Post (you first heard about them through us back in October) has done an excellent job of breaking the typical expectations of hotel restaurants.  Not only are they offering more than sandwiches, burgers, and fries, they are also breaking the mold with farm to table dining that has been receiving excellent reviews and feedback.  We’re very excited to share with you that Chef Dean James Max, the man behind 3030 Ocean in Fort Lauderdale, Amp 150 in Cleveland, Asador in Dallas, Brassiere in the Grand Caymans, Latitude 41 in Columbus, and Parallel Post will be hosting a series of interactive dining experiences.  Appropriately enough, these meals will be put together by Chef Max (a James Beard Nominee) using seasonal, local, and sustainable ingredients.  Seafood will come from Norm Bloom & Sons of Norwalk and Foley Fish in Boston, meat will be provided by Ox Hollow Farm in Roxbury, cheese will come from Coach Farms in Pine Plains and Beltane Farms in Lebanon, and the greens will come from Gilbertie’s Herb Gardens in Westport.

The four part dining series will be small and intimate and will provide you with a chance to talk with and get to know Chef Max and his inspiration behind each meal.  The series (30 seats available) kicks off on 4/27 at 7 pm, and continues on 6/22, 9/21, then finishes off with a 200 person day time event on 8/18.  For $75 (tax and tip aren’t included) you’ll get a cocktail and some small bites to start things off and to stretch your stomach out.  Then, you’ll have a bountiful farm-to-table family style dinner with wine pairings, too.  Finish up your meal with an “all-you-can-indulge” dessert bar.  Ummmm, yes please.

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