Scott Miller
Executive Chef
Max’s Oyster Bar, West Hartford, CT
Raised in Woodbridge, Connecticut, Scott Miller's earliest memories are of wanting to be a chef and standing on a chair to cook with his grandmother.
Scott Miller graduated from the Connecticut Culinary Institute at nineteen and made stops at Consiglio's in New Haven, The Bistro on the Green in Guilford, Cibo in Branford as Chef de Cuisine, and as Banquet Chef at The Patterson Club in Fairfield.
He worked for 10 years in Colorado at highly recognized properties such as McCormick's Fish House & Bar and The Millennium Resort in Boulder, where he served as Executive Chef. As Executive Chef at Max’s Oyster Bar, he is responsible for overseeing the development and execution of the restaurant’s menu concept and culinary staff.
Scott Miller has appeared in Bon Appetit, Travel and Leisure, Ski, Connecticut, Hartford, Connecticut Homes & Gardens and Gourmet Magazines. He has been active with programs such as Share our Strength, Chef’s Move to School, and Slow Foods.
Chef Miller started Max’s Chef to Farm Program in 2009. Chef to Farm dinner series is an opportunity for our guests to enjoy the freshest foods and produce in the sublime beauty of Connecticut’s Farms. Each dinner is cooked from scratch and showcases that day’s best produce, sourced daily from local farmers, ranchers and fisherman. |
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Max Restaurant Group
964 Farmington Ave.
West Hartford, CT 06107
860-236-6299
www.maxsoysterbar.com
Why Chef Miller chooses to use
The Farmer’s Cow products.
“As a general statement, I buy “local”. The families that run The Farmer's Cow are some of Connecticut’s finest. They care about their customer and never sacrifice quality. Plus, they truly provide a “fresh” product; the milk, cream and eggs that I serve in my restaurant come directly from Connecticut farms to me.” |
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Connecticut Clam Chowder
Yield 8 Quarts
Ingredients:
8 lbs Connecticut Quahog Clams
1 lb Onion / Spanish, Diced
.5 lb Bacon / Diced
.5 lb Butter
1 lbs Flour / All Purpose
1/4 Celery, Bunch, Diced
1 gallon Water
4 Potatoes, Large, Diced
2 qts. The Farmer's Cow Heavy Cream
Directions:
1. Place live fresh quahogs in stock pot with warm water and bring to a boil until all clams have opened.
2. Remove clams from water, reserve stock.
3. Place butter and bacon in large pot and begin cooking.
4. Once cooked, add onions, celery, and potatoes.
5. Add flour to form a roux, let it cook out and de-glaze with reserved stock and water.
6. Add reserved quahogs, bring to a boil and let it simmer.
7. Slowly add The Farmer's Cow Heavy Cream, mix well.
Print Recipe
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