Max hansen caterer ~ brochure by Melissa Paul

TABLE OF CONTENTS ABOUT US....................................................................................................... 1 THE TALENT BEHIND MAX HANSEN CATERER.......................................... 3 OUR SERVICES............................................................................................... 7 OUR PHILOSOPHY......................................................................................... 9 EVERYTHING WE DO IS ABOUT THE FOOD................................................. 11 Food with heart........................................................................................ 13 MAX HANSEN SMOKED SALMON................................................................ 15 WHAT WE CARE ABOUT................................................................................ 17 OUR PARTNERSHIPS.................................................................................... 17 SAMPLE MENUS............................................................................................ 18 A Birthday Party........................................................................................ 19 A Summer Wedding Reception................................................................ 20 A Wedding Reception................................................................................ 23 IMAGINE THE POSSIBILITIES....................................................................... 25 STAY CONNECTED WITH US......................................................................... 25

ABOUT US “Preparing delicious food and offering incredible service are at the very heart of what we do.” Chef Max Hansen

After more than 30 years in the kitchen, Chef Max Hansen’s culinary genius continues to celebrate the freshness and innovation of the American table. Whether you’re planning a wedding for 300 hundred or a corporate breakfast for 3,000, Max Hansen’s delicious cuisine offers a classic, restaurant-quality experience delivered with a friendly “food with heart” approach. We are, truly, at your service. Since 1993, Max Hansen and his talented culinary team have hand-crafted events for clients, inspiring an enthusiastic, loyal following. A devotion to detailed, friendly event planning, unparalleled personal service, and delectable seasonal ingredients, married with an extensive knowledge of the region’s finest venues and a commitment to using locally-sourced food has helped clients savor life’s most memorable occasions. Max Hansen Caterer provides full-service custom catering and event planning at preferred venues and client-designated destinations throughout Bucks County, New Jersey, Philadelphia and New York City. Thank you for choosing Max Hansen Caterer. Rest assured, we care about you and the success of your celebration.

Manchego Croquettes with Melon Salsa

For as long as he can remember Max has been passionate about food.

THE TALENT BEHIND MAX HANSEN CATERER Max Hansen (Executive Chef and Best-selling Cookbook Author) As a child Max worked alongside his grandfather, tending vegetables, learning the art of canning and preserving, and discovering how food, grown and prepared with love, profoundly affects people and their experience of life. Max also was inspired by longtime family friend, Julia Childs, whose pots and recipes are used in Max’s kitchen on a daily basis. As a student of the Classics and Art History at Vassar College, Max worked summers at the Ocean Club on Martha’s Vineyard, honing his talents by preparing fresh fish, delivered daily, and local sustainable produce long before these were in vogue. He then pursued formal training at the New England Culinary Institute, graduating top of his class and representing the school at “The Culinary Achievers Dinner” in NYC. Max returned to the Institute as an instructor prior to becoming sous chef at Memphis Restaurant, then the pinnacle of Cajun and Creole Food in Manhattan.

Pan-roasted Salmon with Crawfish Etoufee, Poached Asparagus and Castle Valley Grits

In 2006, Max transformed Max & Me Catering into Max Hansen Caterer, bringing the company back to Bucks County. In 2013, Max celebrated 20 years in business, launching Max Hansen Kitchen to embrace all four of his brands: Max Hansen Caterer, Max Hansen Smoked Salmon, Max Hansen Firewood, and Max’s Carversville Grocery. Max Hansen’s stellar reputation led to his being selected as the exclusive caterer at numerous locations in the region, most notably the historic Inn at Fernbrook Farms in Bordentown, New Jersey.

Roasted Filet Mignon with Seared Foie Gras, Pommes Arno, Carrot Botano, and Red Wine Sauce

Max traveled to France as private chef to Arthur Hartman, former Ambassador to Russia, and there, furthered his study of classic French cuisine, making it the foundation for his own culinary style. Back in Manhattan, Max worked with culinary icons, Michel Rostang at “Le Regence” and Thomas Keller at “Rakel.” Keller, founder of the landmark “The French Laundry” and “Per Se” became his mentor, encouraging Max to settle for nothing less than culinary excellence. Returning to his roots in historic Bucks County, Max launched Max & Me Gourmet to Go in 1993, bringing delicious food, simply prepared from the finest seasonal ingredients, to the greater Princeton and Philadelphia areas. His love of salmon led Max to create his own line of smoked salmon in 2003. That summer Max started Max & Me Catering at the National Constitution Center where he catered events for dignitaries including presidents, heads of state, royalty, and Supreme Court Justices. This same year Max authored the best-selling cookbook, Smoked Salmon, Delicious Innovative Recipes (Chronicle Books, 2003), offering 60 ways to enjoy the incomparable flavor of this year-round party staple.

Duck Confit Spring Rolls with a Plum and Ginger Sauce

OUR SERVICES “I’m relentless in seeking culinary perfection from the freshest, tastiest, locally-sourced ingredients.” Chef Max Hansen

Whatever the reason for your special event, Max Hansen Caterer will gladly handle every aspect of the celebration. Simply put, we do it all for you. Whatever the occasion, let Max’s talented team coordinate all of your catering services, including but not limited to:: • Venue Selection & Coordination

• Beverage Coordination

• Custom, Seasonal Menu Design

• Service Guideline Consultation & Staffing Needs

• Full On-site Gourmet Catering

• Rental Equipment Coordination

Whether it is a corporate lunch, wine tasting, buffet, sit-down dinner, cocktail party, or other special event, our team of friendly culinary professionals will customize everything to satisfy your tastes and needs. Max and his chefs will offer innovative seasonal cuisine tailored to any event theme. Additionally, our carefully trained event planners will attend to every party detail to ensure a flawless presentation on the day of your event.

Pizzetas with Onion Jam, Tallegia, Garlic Chiya and Micro Greens

Tuna Square with Tapenade

OUR PHILOSOPHY We are obsessed with delivering inspiring food in entertaining ways.

We pride ourselves on serving as the ultimate, approachable source for foodies, connecting the best products and artisans the world has to offer with the most discerning culinary palates. Our passion is to surprise people like you, who appreciate exceptional cooking skill and are ready to immerse themselves in our tasty world.

Seared Day Boat Scallops with Cranberry Beans, Andouille Sausage, and a Fresh Thyme Jus

EVERYTHING WE DO IS ABOUT THE FOOD Trained at the New England Culinary Institute, Chef Max Hansen combines a classical background with culinary creativity to custom design the perfect menu for your special event. Each carefully crafted event menu, from hors d’oeuvres to dessert stations and cocktail bars allows you to explore a new interpretation of your favorite culinary fare. The freshest ingredients are handpicked by our chefs to ensure premium cuisine while supporting local farms and purveyors, evidence of our green initiative. Our main dishes include: Braised Short Ribs

Crispy Chicken Breast

Spinach, Yukon Gold Mashed Potatoes,

Piperade and Crispy Fingerling Potatoes

and Roasted Shallot Jus

Seared Day Boat Scallops

Grilled Hanger Steak

Cranberry Beans, Andouille Sausage,

Salsa Verde and White Anchovies, a White Bean

and Fresh Thyme Jus

Ragout, and Sautéed Organic Mustard Greens

Slow Roasted Salmon

Braised Pork Belly

Rosemary Polenta, Bacon and Wild Mushroom

White Bean and Le Puy Lentil Cassoulet with

Vinaigrette

Smoked Bacon, Roasted Garlic, and Fresh Rosemary

Pan Seared Red Snapper

Cornish Game Hen

Yellow Pepper and Shallot Piperade; served with

Cider and Thyme Jus; served with a Wild Mushroom

Melted Zucchini and Yukon Gold Mashed Potatoes

Bread Pudding and Roasted Asparagus

Eggplant Napoleon

Sage Roasted Chicken Breast

Fried and Melted Shallots, Rocket Arugula,

Roast Garlic Smashed Potatoes, Sautéed Spinach,

and a Tomato Curry Vinaigrette

and a Rich Chicken Jus

Slow Roasted Portabella and Tomato Rigatoni Reggiano Parmesan and Fried Sage

Food with heart A gourmet market offering delicious products and prepared foods made with locally–grown, hand-picked quality.

The kind of wonderful food you know and expect from our talented catering team at Max Hansen Caterer is now available every day. Max Hansen, a long-time resident of Bucks County and chef, cookbook author and caterer, has brought his passion for food and entertaining to the newly re-imagined Max’s Carversville Grocery.

We’re open 7:00 am to 6:00 pm — Monday through Friday. 8:00 am to 5:00pm — Saturday and Sunday. Please stop by the store and see what we’re creating. We’re located on the village square in Carversville, Pennsylvania.

MAX HANSEN SMOKED SALMON “Arguably the finest smoked salmon produced in America…”

For Max Hansen, smoked salmon was love at first bite. Hook, line and sinker. So much so, he makes his own and shares it with the rest of us at select gourmet food stores including Dean & DeLuca in NYC and Aux Delices in Greenwich, CT. It can also be found in some of the nation’s finest

Thomas Keller, Owner of the French Laundry & Per Se

restaurants, like Napa Valley’s “The French Laundry.” Today, Max Hansen’s Smoked Salmon is the signature food of his catering company and gourmet grocery, Max’s Carversville Grocery, in historic Bucks County, Pennsylvania. His best-selling cookbook Smoked Salmon, Delicious Innovative Recipes (Chronicle Books, 2003) shares his passion for smoked salmon, demonstrates its versatility, and inspires others to use it creatively in their own kitchens. Trust us, Chef Max Hansen will reel you in with his mouth-watering recipes for enjoying smoked salmon. (Available on Amazon and Barnes & Noble.)

Smoked Salmon Napoleons with a Chive Cream and Crispy Fried Shallots

We care about you and the sustainability and quality of life on earth.

WHAT WE CARE ABOUT At Max Hansen Caterer we believe sustainability and the quality of life on earth is grounded in awareness and action in our own communities. We commit to giving back whatever we can, whenever we can.

OUR PARTNERSHIPS Max Hansen Caterer expands the reach of our brand by working in partnership with organizations, businesses and non-profits locally and around the world. Such collaboration leverages our impact, advances our understanding of our effectiveness, and builds relationships that cultivate a culture of sustainability.

English Pea Soup with Cured Lemons, CrĂ¨me FraĂŽche, Curry Oil and Mint

A BIRTHDAY PARTY (16 Guests) Sample Menus

TO START

Pastrami Smoked Salmon on Pumpernickel Bagel Crisps with a Cumin Cream and Crispy Shallots

Max’s Grilled Pizza with Goat Cheese, Melted Onions, Cypriote Flake Salt and Fresh Thyme

First Course

Sautéed Porcini, Chanterelles and Lobster Mushrooms with Merry Meeting Farm Garlic, Italian Parsley and Sweet Butter garnished with an Organic Duck Yolk

Second Course

A Quick Sauté of Matchstick Organic Zucchini with Marcona Almonds, EVOO and Shaved Pepato with Peppercorns

FISH Course

Pan Roasted Diver Scallop a with a Jersey Corn, Lima Bean and Chorizo Sausage garnished with a Spicy Basil Oil

salad Course

Blue Moon Organic Micro Red Mustard with a Napoleon of Crispy Beets and a Blue Cheese Mousse with Aged Balsamic Vinegar

meat Course

Corned Waygu Beef Short Ribs served with Caramelized Napa Cabbage, with Grain Mustard and Toasted Caraway Seed

dessert

Jodi’s Lemon Chiffon Cake with Fresh Raspberries and a Raspberry Coulis

Regular and Decaf Coffee and Herbal Teas

Lamb Kofta Skewers with Tzatziki Sauce, Sumac, and Fresh Mint

A SUMMER WEDDING RECEPTION (350 Guests) COCktails

Passed Hors D’oeuvres Will’s Silken Chicken Liver Mousse with Solebury Orchards Pear Butter and Crunchy Salt on a Crostini

Compressed Seedless Watermelon, Red and Yellow with Aged Balsamic Vinegar and Vanilla Salt

Wonton Crisp with Peking Duck Breast, Pomegranate Molasses, Pickled Cucumber and Scallions

Mini Kobe Style Sliders with Pierre Robert, Melted Onions, Pickles and Hellman’s Mayonnaise

Kosher Pigs in Blanket made with Hebrew National Hot Dogs and Real Puff Pastry

Grilled Sushi Tuna Squares with a Mango and Avocado Salsa and Micro Cilantro

BLTs with Sourdough Crisp, Oven Roasted Tomatoes, Garlic Aioli and Fried Basil

Falafel Crisp with a Cumin-scented Hummus, Raita and Micro Celery

Herb Roasted Lollipop Lamb Chops with a Fig and Olive Tapenade

Maine Diver Scallops Wrapped in Apple Smoked Bacon

Smoked Salmon Station Max Hansen Smoked Salmon with Traditional Nova style Smoked Salmon and Pastrami Cured Smoked Salmon served with a selection of Delicious Breads; NYC Flagels, Bialys, Artisan Rye and Pumpernickel. (Accompanied by sliced Tomatoes, Onions, Capers and a Chive Butter) This Station will also serve a variety of Cured Wild Pacific Salmon Roes; Smoked, Vanilla Cured and Sake Cured (Accompanied by a Lemon Crème Fraiche, Challah Crisps and Homemade Potato Crisps)

Plated First Course — “A Progression of Tastes” Sweet Pea Shooter with Preserved Lemon, Curry Oil and Organic Pea Shoots

Roasted Beet Napoleon with Toasted Walnuts and a Walnut Oil and Aged Sherry Vinegar Vinaigrette

Ratatouille served with a Sungold Cherry Tomato Coulis and Espellete Smoked Paprika

Plated Entrée (Split Plate) Slow Braised Pineland Farms Boneless Beef Short Ribs with a Rich Ancho Chile Glaze

A Halibut Fish Cake served with a Sweet Pepper Jam and Lemon Aleppo Oil

Accompanied by Puree of Yukon Gold Potatoes with Fresh Chives

Medley of Blue Lake Beans, Snap Peas, Cranberry Beans and Baby Bok Choy Glazed with a Miso Butter

dessert

Carrot Cake Wedding Cake

Classic Apple Tarts

Dark Chocolate “Pudding” with a Summer Berry Salad

LATe breakfast

Mini Stack of Pancakes with Vermont Maple Syrup

Mini Eggs Benedict on Homemade Muffins with Smoked Salmon and Béarnaise

Jodi’s Mini Scones with Homemade Strawberry Preserves

Belgian Chocolate Brownies

Classic Petit Fours

Summer Vegetable Station An Heirloom Tomato Salad with Green, Red, Sungold Cherry Tomatoes with Fresh Basil, Cracked Black Pepper and EVOO

A Green Zebra, Stripped German and Watermelon Gazpacho with a Jalapeno Foam and Cilantro Oil

Bruschetta with Black Krim Tomatoes, Max’s Fresh Garlic, Heirloom Basil and Fresh 2009 EVOO

None Such Farm Fresh Corn Cakes with Wild Blackberries and Local Thyme Flower Honey, Fresh Corn Tamales with Duck Confit “Carnitas” served with a Tomatillo Salsa, a Salad of Julienned Zucchini and Yellow Squash with Toasted Spanish Marcona Almonds

dinner

Gourmet Salt Caddies for the Tables with Murray River Pink Salt from New Zealand, Black Lava Salt from Hawaii, Crystalline Geometric Flakes from Cyprus, Herb Infused EVOO with Nicoise Olives and Oven-dried Heirloom Cherry Tomatoes for the Tables

Artisan Breads and Tuscan Rolls from Local Bakeries

A WEDDING RECEPTION (250 Guests) Passed Phyllo Cups with Brie, Caramelized Apples, Toasted Walnuts and Baby Red Mustard Hors D’oeuvres Chilled Sweet Pea Soup with Preserved Lemon, Curry Oil, and Crème Fraiche-served in a Demitasse Cup

Mini BLT with Local Heirloom Tomatoes, Alderfer’s Pepper Bacon on Brioche with Basil Aioli and a Fried Basil Leaf

Smoked Salmon Napoleons with a Chive Cream and Crispy Fried Shallots

Eggplant Crisps with Herbed Goat Cheese and a Minted Tomato Fondue

Jumbo Lump Crab Cakes with a Sweet Pepper Jam and Fresh Chervil

Tuna Squares with a Green Olive Tapenade and Micro Celery

Roasted Filet on Crostini with an Arugula Pesto and Frico

Plated Salad Course

A Salad of Blue Moon Acres Organic Micro Greens, Pea Greens, Baby Red Mustard, Mizuna, Blood Sorrel, Nasturtium Flowers and Popcorn Shoots served with a Light Citrus Vinaigrette

Baskets of Artisan Bread and Rolls with Sweet Butter on the tables

Plated Dinner (Choice of Two Entrees) Pan Roasted Peking Duck Breast and Confit “Sausage” served with A Fresh Blackberry Sauce accompanied by a Short Grain Brown Rice and Wild Rice Pilaf and Braised Summer Greens with Smoked Bacon

Pan Seared Grouper with an Oven Roasted Tomato, Olive and Caper Sauce with Fresh Basil served Fregola Sarda with Spinach, Toasted Pine Nuts and Currants

Vegetarian Option A Crispy Eggplant Napoleon with a Ricotta and Goat Cheese Filling served with a Short Grain Rice Pilaf with Pine Nuts, Currants and Sautéed Baby Arrowhead Spinach Dessert

Wedding Cake

A Table of Assorted Mini Pastries Mini Blueberry Tarts, Lemon Curd Tartlets with Fresh Raspberries, Mini Pecan Pies,

Belgian Dark Chocolate Brownie Diamonds, Mini “Smores” Cookies

Fresh Brewed Coffee and Herbal Teas

Late Night Snacks

Mini Philly Cheese Steaks, Mini Grilled Cheese Sandwiches, Mini Kobe Sliders, Freshly Popped Popcorn, Mini Chocolate Milkshakes

“Delicious food still remains central to a successful celebration, with good reason.” Chef Max Hansen

IMAGINE THE POSSIBILITIES At Max Hansen Caterer, we strive every day to offer the very best food and the highest quality service. We can’t wait to get started! Everything we do really is for you. Please call 215-766-3439 or email info@maxhansenkitchen.com to start planning your special event.

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Summer Tomato Bar