About Chef McPhelin and Maize:
Chef Matthew McPhelin graduated with honors from The Restaurant School at Walnut Hill College in Philadelphia. He refined his culinary skills and his creativity flourished when he worked in some of best, award-winning kitchens in Philadelphia. Matt finally realized his dream of opening his own restaurant in 2009.
Everything on Maize's menu is made from scratch, using locally grown items, at the peak of their season. The menu changes weekly.
To learn more about
Maize
visit their website here
or read about Maize on
Bucks County Taste here:
A Fresh-from-the-Farm Dinner
Sunday, August 16, 6:30 pm
When I first interviewed Chef Matthew McPhelin in 2010, six months after he opened his intimate, BYOB in downtown Perkasie, he was one of the only chefs in Bucks County sourcing his ingredients locally. Almost six years later, he stills makes his rounds every day to local farms to buy what's fresh, and builds his menu around what he finds.
Join us on Sunday, August 16th at 6:30 pm and be prepared for a delicious and fun evening. We will have the restaurant all to ourselves. It's a great space, with an open window to the kitchen, where you can watch Matt and his staff create our meal. After dinner, Matt will hang out with us, chatting and answering any questions you might have.
Since the menu will be based on what is fresh and available locally, we don't have specifics yet (see some of Maize's past dishes below). But in addition to Maize's savory signature popcorn and just-baked biscuits, the first course will be fish/ shellfish, the main course will be meat-based, followed by dessert.
NOTE: If you are a vegetarian (or love someone who is), or have certain food requests, please let us know when you purchase your ticket. Chef Matt is
happy to accomodate (all of his desserts are even gluten-free!).
Tickets are $70 per person TAX & TIP INCLUDED
Only 26 tickets are available. Please purchase by August 9.
Maize is BYOB. (But we may have a surprise for you too!)
And don't wait. This one is sure to sell out!
THIS IS NOT THE MENU for August...
...but to give you an idea of what you will experience at Maize,
here's a look at their menu from the week of June 24, 2015
FIRST COURSE
Duck Leg Tart, Mushroom Salad, Vermouth Sauce
Beet Salad, Cherry, Almond, Micro Greens, Blue Cheese
Blue Crab Salad, Peach Compote, Arugula, Peach Dressing
Shrimp, Red Corn Grits, Leeks, Grain Mustard Sauce
Seared Scallop, Pistachio, Endive, Pistachio Sauce
Veal Cheeks, Sweet Potato, Braised Scallion, Veal Jus
MAIN COURSE
Teres Major, Fingerling Potato, Roasted Garlic, Beef Jus
Duck Breast, Apricot, Quinoa, Apricot Compote, Duck Jus
Crab Cake, Vegetable Risotto, Asparagus, Lemon Sauce
Grouper, Zucchini, Squash, Basil Oil, Shellfish Sauce
Fluke, Mussels, Basmati Rice, Spinach, Saffron Sauce
Chickpea Cake, Fava Bean, Preserved Tomato, Red Pepper Sauce
DESSERT
Chocolate Terrine, Mint Ice Cream, Red Wine Strawberry, Mint Sauce
Polenta Cake, Braised Blueberry, Candied Lemon Peel, Olive Oil Ice Cream
Vanilla Cake, Fresh Strawberry, Strawberry Sorbet, Vanilla Sauce
Carrot Cake, Maple Ice Cream, Sugar Snap Pea Sorbet, Caramel Sauce
Blackberry Cake, Buttermilk Panna Cotta, Lemon Ice Cream, Lemon Curd
Bread Pudding, Pistachio, Chocolate Cookie, Chocolate Sauce