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Max Hansen Caterer Presentation
Chef Max Hansen has been innovating American cuisine for over 30 years, specializing in custom catering and event planning for a variety of occasions, from weddings to corporate events, using locally-sourced, seasonal ingredients. His esteemed catering company, Max Hansen Caterer, has worked with high-profile clients and events, including presidential galas and conferences, and is expanding with a new venue called the Princeton Farmhouse. The dedicated team at Max Hansen ensures exceptional service and culinary experiences, bringing clients' visions to life.
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Max Hansen Caterer Presentation
- 1. For more thanthirty years, Chef Max Hansen’s culinary genius has celebrated the freshness and innovation of the American table. Whether you’re planning a wedding for 300 or a corporate breakfast for 3,000, Max Hansen delivers “food with heart”— delicious cuisine, prepared from locally-sourced, seasonal ingredients and served with personalized attention—so you will long savor the experience. Max Hansen Caterer provides full-service event planning and custom catering at the region’s finest venues, including client-designated destinations throughout Bucks County, Philadelphia, New Jersey, and New York City MAX HANSEN CATERER
- 2. After graduating topof his class from the New England Culinary Institute, Max taught other aspiring chefs. While working as a chef for the US Ambassador to France, Max furthered his study of classic French cuisine, making it the foundation for his culinary style. He subsequently worked in Manhattan with cooking icons, Michel Rostang and Thomas Keller — who encouraged Max to settle for nothing less than culinary excellence. Returning to his roots in historic Bucks County, Max launched his catering business in 1993, expanding it to The National Constitution Center where he regularly served dignitaries and heads of state. Max’s love of salmon led him to create his own line of smoked salmon and to author the best-selling cookbook, Smoked Salmon, Delicious Innovative Recipes (Chronicle Books, 2003). In 2013 as he marked 20 years in business, Max launched Max Hansen Kitchen to encompass all four of his brands: Max Hansen Caterer, Max Hansen Smoked Salmon, Max Hansen Firewood, and Max Hansen Carversville Grocery. CHEF MAX HANSEN - BIO
- 3. Our reputation forproducing consistently outstanding food, service, and sales is entirely to the credit of our highly skilled team of professionals. Expert in their individual fields, the Max Hansen team excels in communications and coordination towards the common goal of being the best at what we do! We have a strong group of bartenders, servers, and captains that we’ve worked with for years. For certain large events or multiple events on the same day we also work with highly vetted and dependable staffing agencies who meet ours standards for presentation, knowledge and skill. THE MAX HANSEN TEAM
- 4. ● Catering ● EventSales ● Event Coordination ● Event Design ● Coordination of Rental Equipment ● Day-of Event Coordination MENU OF SERVICES
- 5. The freshest ingredientsare hand selected by Max and his chefs to ensure premium cuisine is tailored to your event while supporting local farms and purveyors, evidence of our green initiative. Additionally, our carefully trained catering specialists will attend to every party detail to ensure a flawless presentation on the day of your event. LOCALLY SOURCED INGREDIENTS
- 6. At MAX HANSENCATERER we work tirelessly to nurture and develop relationships of trust with our clients. You are our inspiration and we share in the success of your celebration. We know you are as detail-oriented, passionate about food, and obsessed with parties as we are! That is why we are perfect for one another. Together we can bring your vision to life and create an event experience that will surpass your wildest culinary dreams. Here is a representative selection of corporate events we’ve done in the past 10 years: CORPORATE EVENTS Biotech Convention at the National Constitution Center for 3000 Guests (2006) Liberty Medal Award Dinner for Former Presidents Bush and Clinton (2006) Bowman’s Hill Wildflower Preserve Gala (13years running 2003- 2016) Chestnut Hill Academy’s 150th Anniversary Gala, Formal Sit down dinner for 650 (2010) Princeton Hospital Grand Opening Parties for 800 and 600 (2012) Opening Gala for the Uffizi Traveling Exhibition at the James A. Michener Art Museum (2012) Princeton University Campaign Fundraiser for First Lady Michelle Obama (2012) Bucknell University’s Annual Giving “Thank You” – An Upscale Tailgate Luncheon Party for 1600 followed by A Gala Dinner for 800 (2012) New Jersey Manufacturer’s Insurance Company 100th Anniversary Party for 4500 (2013) Opening Gala for the Grace Kelly Exhibition honoring Prince Albert of Monaco at the James A. Michener Art Museum (2013) International House of Philadelphia, Galas (1998-2013) Annual Holiday Parties for Pricewaterhouse Coopers for 1500-2000 Guests (2003- 2008) NFL VIP Tailgate Party Superbowl 48 for 500 Guests (2014)
- 7. THE PRINCETON FARMHOUSE Chef MaxHansen plans to open a 25,000-square-foot catering facility at 328 Carter Road, Hopewell Township, in the Fall of 2017. The venue, known as The Princeton Farmhouse, will be used for private functions, meetings, conferences, seminars and other corporate events, as well as events for the non- profit entities in the area. Designed by world renowned architects Barbara and Bob Hillier of Princeton the Princeton Farmhouse will accommodate 314 guests and will also house Max Hansen Caterer’s entire operation.
- 8. Max Hansen Catererprovides full-service event coordination and custom catering at the region’s finest venues, including client-designated destinations throughout Bucks County, Philadelphia, New Jersey, and New York City. Beginning next year we will introduce the Princeton Farmhouse to the market providing a world class venue for your most important events! EVENT COORDINATION
- 9. Passed Hors D’Oeuvres CheddarButtermilk Biscuits with Country Ham with Cheddar, a Dijon Aioli and Micro Greens ~ Lemongrass and Ginger Carrot Puree “Shooter” with Coconut Cream and Fried Ginger ~ Gougeres filled with Smoked Salmon Mousse, Chives and Micro Greens Plated Salad Blue Moon Acres Organic Micro Greens with Red and Yellow Grape Tomatoes, Shaved Watermelon Radish, Pickled Carrots, Crispy Fennel Bulb and a Citrus Vinaigrette Plated Entrée Pan Seared “Free Bird” Organic Chicken with a Shibumi Mushroom Ragout Served on a bed of Castle Valley Mills Polenta with Cherry Grove Aged Cheddar and Scallions and Sauteed Blue Moon Acres Organic Baby Arrowhead Spinach Vegetarian/Vegan Option Eggplant Rollatini filled with Short Grain Rice, Melted Zucchini, Toasted Pine Nuts and Currants served with Vegan Polenta and Sauteed Blue Moon Acres Organic Baby Arrowhead Spinach Dessert Individual Lemon Curd Tartlets with Fresh Raspberries and Mint Served with a Raspberry and Tahitian Vanilla Coulis Premium Brewed Coffee and Herbal Teas SAMPLE BUSINESS LUNCHEON MENU
- 10. Beet Skewer- Redand Yellow Roasted Beets, Apple and Walnut Relish, Balsamic reduction and Cypriot Sea Salt ~ Crispy Sesame and Panko Crusted Chicken Skewer with Apple, Cabbage and Cilantro Slaw ~ Max’s Phyllo Tartlet with Whipped Brie Mousse, Caramelized Apple Chutney and Candied Walnut ~ Asparagus Flan on a Parmesan Tuille with Fried Asparagus Tips and Micro Red Orak ~ Bite Sized Yorkshire Puddings filled with Bangers, Mash, Gravy and Fried Shallots ~ Smoked Salmon Napoleons with a Chive Crème Fraiche and Fresh Dill ~ Traditional Lump Crab Cake with a Red Pepper Jam and Micro Greens A SELECTION OF PASSED HORS D’OEUVRES
- 11. PASSED HORS D’OEUVRES PhylloCups with brie, caramelized apples, toasted walnuts and baby red mustard Chilled Sweet Pea Soup with preserved lemon, curry oil, and crème fraîche served in a demitasse cup Mini BLT with local heirloom tomatoes, Alderfer’s pepper bacon on brioche with basil aioli, 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 FIRST 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 MAIN COURSE(Choice of two entrees) Pan Roasted Peking Duck Breast and Confit “Sausage” served with a Fresh Blackberry Sauce Short Grain Brown Rice and Wild Rice Pilaf Braised Summer Greens with Smoked Bacon Pan Seared Grouper with an Oven Roasted Tomato, Olive and Caper Sauce with Fresh Basil Fregola Sarda with Spinach, Toasted Pine Nuts and Currants or the vegetarian option Crispy Eggplant Napoleon with a Ricotta and Goat Cheese Short Grain Rice Pilaf with Pine Nuts Currants and Sautéed Baby Arrowhead Spinach DESSERT COURSE Wedding Cake A Dessert Table with Mini Blueberry Tarts, Lemon Curd Tartlettes with Fresh Raspberries, Mini Pecan Pies, Belgian Dark Chocolate Brownie Diamonds, Mini “Smores” Cookies Fresh Brewed Coffee and Herbal Teas SAMPLE WEDDING MENU
- 12. Allison Sargent Events AmerimarEnterprises Anthropologie Applegate Farms Aramark Battelle Ventures Blue Moon Acres Bowman’s Hill Wildflower Preserve Bristol Myers Squibb Brodsky School of Art Rutgers University Buckingham Friends School Bucknell University Bucks County Playhouse Byer’s Choice Chase Chestnut Hill Academy Conde Nast Duff and Phelps Fisherman’s Mark Fox Chase Cancer Center Franklin Institute Freepeople Friends of the Delaware George School Gettysburg College Hamilton Jewelers Heritage Conservancy Hortulus Farm Intech International House (Philadelphia Pa.) Johnson & Johnson Pharmaceutical James A. Michener Art Museum J. Robert Hillier Keenan Mercedes Knoll Furniture Lawrenceville School Lisa James Otto Lu Lu’s Rescue McCarter Theatre Mello Webster Shelley Merrill Lynch Mid Atlantic Equine Center Morgan Stanley Wyeth-Ayerst Pharmaceutical Morven Museum New Jersey Manufacturers Insurance Company Nonesuch Farm NRG Peddie School PNC Wealth Management Princeton Academy Princeton Arts Council Princeton Hospital Princeton Library Princeton University PricewaterhouseCoopers Princeton University Art Museum Rhodes Scholars Seagram’s International Solebury School S.P.C.A. St. Mary’s Hospital Temple Medical Terhune Orchards The Federeal Reserve - Philadelphia Pa. The Gugliotti Group The Hillier Group The Rhodes Trust The Thompson Organization Urban Outfitters University of Pennsylvania 12 CORPORATE CLIENTS
- 13. Gregory and MaureenChurch Mort and Donna Collins David Crane and Isabella Delahou Mark and Helene Hankin Dick and Meg Hayne Bob and Barbara Hillier Steve McDonnell and Jill Kearney Joe Neubauer and Jeanette Lerman Marsha Perlman David and Sandy Marshall Bradley and Pamela Mills The Newhouse Family- Donald and Susan, Michael and Elyse Lou and Carol Della Penna Karen Pritzker Kevin and Paula Putman David Rago and Suzanne Perreault Dr. Larry Kaiser and Lindy Snider Dr. Nancy Snyderman SOCIAL/PRIVATE CLIENTS
- 14. Our staff ofchefs, sales people, designers, servers and event professionals will make sure that every detail is in place for your most important event. MAKE YOUR NEXT EVENT A BREEZE!
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