A little bit about our chef: cookbook author, restaurateur and globe-trotting cook, Max Brody.

Max, a twenty-eight year old native of Boston and New York has worked around the world with such notable chefs as Emeril Lagasse at NOLA in New Orleans, Lorenza de Medici at the Badia Coltibuono in Tuscany, Italy and Jackie Robert at Maison Robert in Boston.

While traveling throughout Europe and Asia, he opened a Mexican restaurant in Taipei, Taiwan with his brother and sister-in-law. He co-wrote the cookbook, “Stuff It!” with his mother (an accomplished author) and is currently at the Culinary Institute of America where he is finishing his Bps degree in restaurant and hospitality management.

(Update from May 2000: Great news: Max Brody is local! and will be the day chef at the Iron Hill Brewery and Restaurant at 30 East State Street in Media, PA 19063. The phone is 610-627-9000. The Media restaurant will be opening in early June. It is the third of a trio of restaurants of the same name. The other locations are in Newark, DE and West Chester, PA. Max describes the place as a solid American restaurant with terrific home brewed beer. In addition to the standard menu of eclectic fishes and meats plus wood oven pizzas, Max will be creating daily specials. They serve lunch, dinner and Sunday brunch, 7 days a week.)

The Menu is a Six-Course Winter Meal

Pan Seared Scallops with Osetra Caviar in a Lemon Champagne Beurre Blanc

Pumpkin Bisque

Red Asian Pear Granita

Roasted Stuffed Quail with Cornbread, Pecans and Andouille

Braised Oxtail in Puff Pastry

Bette Noir with Rasberry Coulis and Crème Fraiche

A Selection of Cheeses

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