The restaurant Max housed the event in the main dining room. Guests admired the stunning custom, ruby-toned light sculpture that hovers above the room of a slightly deeper color red. Tall espresso-colored, contemporary privacy booths ran down the center of the dining room and lined the sides offering ample seating to Sample Circuit guests as they settled in for their first tastes of Chef Kevin Kathman’s sneak preview menu.
Greeted by servers with trays of Duck Confit “Crème Brulee” and Rabbit and Foie Gras Terrine with Celery Root-Apple Slaw on Grilled Bread, guests started the event off right.
Some of the favorite first flavors were the Cauliflower Panna Cotta with Sevruga Caviar and a Little Brioche on polished stainless spoons – one perfect bite, the two soups, Asparagus Soup with White Truffle Cream and Sweet Pepper Soup with Basil Cream, beautifully presented and piping hot, and Salmon Tartar with Wasabi Emulsion, Wakame Seaweed and Crisp Tarro Root – salty, savory deliciousness.
Photo by Chris Bohnhoff Photography
Photo by Chris Bohnhoff Photography
But that was just the beginning, Chef Kathman and his team created an amazing spread of entrees. The Lamb Breast with Porcini Stuffing, Polenta and Thyme Infused Jus almost makes a person pray for the brisk autumn air, the perfect complement to such richness. Also among the offerings were the Lobster “Mac n’ Cheese”, Carolina Style Smoked Pork Shoulder with Mustard Sauce, Slaw and White Bread, and the Red Wine Braised Short Ribs with Horseradish Potato, Green Bean and Crispy Onion. One dish that it seemed everyone in the room was buzzing about was the Miso Marinated Sea Bass with Smashed Parsnips and a Shiitake Salad a delicious tour of the flavors sweet, salt and earth.
Lobster “Mac n’ Cheese”
Photo by Chris Bohnhoff Photography
Carolina Style Smoked Pork Shoulder with Mustard Sauce, Slaw and White Bread
Photo by Chris Bohnhoff Photography
Red Wine Braised Short Ribs with Horseradish Potato, Green Bean and Crispy Onion
Photo by Chris Bohnhoff Photography
Miso Marinated Sea Bass with Smashed Parsnips and a Shiitake Salad
Photo by Chris Bohnhoff Photography
Ketel One and restaurant Max mixologists pour the “Max Cosmo” the light, sweet flavor was an excellent apertief.
Z Wines USA poured wines perfectly paired with the menu. The Heron’s Nest Un-Oaked Chardonnay paired perfectly with the Salmon Tartare.
Lehmann Farms was present, pouring tastes their famous Peppadew Bloody Mary finished with the guests choice of their gourmet garnishes. My personal favorite was the Hot Pickled Brussels Sprouts.
Photo by Chris Bohnhoff Photography
Chef Kevin Kathman
Photo by Chris Bohnhoff Photography
Even though several of our guests had visited the restaurant before, it somehow seemed to be filled with a new energy, a new excitement. Chef Kathman has already made a mark in the short time that he had been at the helm. With his new menu launching later this fall – I highly recommend paying him and restaurant Max a visit. The evening seemed to end too soon – now that it’s September, the sun is setting earlier and when we walked out to the night air it was already dark. It is the best time of year to dine in this great state with a plethora of local harvest foods available and a culinary artist such as Chef Kathman - you can’t go wrong.
Photo by Chris Bohnhoff Photography
Photo by Chris Bohnhoff Photography
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