For more than thirty 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

After graduating top of 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

Our reputation for producing 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

● Catering● Event Sales● Event Coordination● Event Design● Coordination of Rental Equipment● Day-of Event Coordination

MENU OF SERVICES

The freshest ingredients are 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

At MAX HANSEN CATERER 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)

THE PRINCETON FARMHOUSE

Chef Max Hansen 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.

Max Hansen Caterer provides 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

Passed Hors D’Oeuvres Cheddar Buttermilk 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 SaladBlue 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 BlueMoon Acres Organic Baby Arrowhead Spinach

DessertIndividual Lemon Curd Tartlets with Fresh Raspberries and Mint

Served with a Raspberry and Tahitian Vanilla CoulisPremium Brewed Coffee and Herbal Teas

SAMPLE BUSINESS LUNCHEON MENU

Beet Skewer- Red and Yellow Roasted Beets, Apple and Walnut Relish, Balsamic reduction andCypriot 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

PASSED HORS D’OEUVRESPhyllo Cups with brie, caramelized apples, toasted walnuts and baby red mustardChilled Sweet Pea Soup with preserved lemon, curry oil, and crème fraîche served in a demitasse cupMini BLT with local heirloom tomatoes, Alderfer’s pepper bacon on brioche with basil aioli, fried basil leafSmoked Salmon Napoleons with a chive cream and crispy fried shallotsEggplant Crisps with herbed goat cheese and a minted tomato fondueJumbo Lump Crab Cakes with a sweet pepper jam and fresh chervilTuna Squares with a green olive tapenade and micro celeryRoasted Filet on crostini with an arugula pesto and frico

FIRST COURSEA 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 vinaigretteMAIN COURSE(Choice of two entrees)Pan Roasted Peking Duck Breast and Confit “Sausage” served with a Fresh Blackberry SauceShort Grain Brown Rice and Wild Rice PilafBraised Summer Greens with Smoked BaconPan Seared Grouper with an Oven Roasted Tomato, Olive and Caper Sauce with Fresh Basil Fregola Sarda with Spinach, Toasted Pine Nuts and Currantsor the vegetarian optionCrispy Eggplant Napoleon with a Ricotta and Goat CheeseShort Grain Rice Pilaf with Pine Nuts Currants and Sautéed Baby Arrowhead Spinach

DESSERT COURSEWedding CakeA Dessert Table with Mini Blueberry Tarts, Lemon Curd Tartlettes with Fresh Raspberries, Mini Pecan Pies, Belgian Dark Chocolate Brownie Diamonds, Mini “Smores” CookiesFresh Brewed Coffee and Herbal Teas

SAMPLE WEDDING MENU

Allison Sargent EventsAmerimar EnterprisesAnthropologie Applegate FarmsAramark Battelle VenturesBlue Moon AcresBowman’s Hill Wildflower PreserveBristol Myers Squibb Brodsky School of Art Rutgers University Buckingham Friends SchoolBucknell UniversityBucks County PlayhouseByer’s ChoiceChase Chestnut Hill AcademyConde NastDuff and PhelpsFisherman’s MarkFox Chase Cancer CenterFranklin InstituteFreepeople Friends of the Delaware

George SchoolGettysburg College Hamilton JewelersHeritage ConservancyHortulus FarmIntechInternational House (Philadelphia Pa.)Johnson & Johnson Pharmaceutical James A. Michener Art MuseumJ. Robert HillierKeenan MercedesKnoll FurnitureLawrenceville SchoolLisa James Otto Lu Lu’s RescueMcCarter TheatreMello Webster ShelleyMerrill LynchMid Atlantic Equine CenterMorgan StanleyWyeth-Ayerst Pharmaceutical Morven MuseumNew Jersey Manufacturers Insurance CompanyNonesuch Farm

NRGPeddie SchoolPNC Wealth Management Princeton AcademyPrinceton Arts CouncilPrinceton HospitalPrinceton LibraryPrinceton UniversityPricewaterhouseCoopersPrinceton University Art MuseumRhodes Scholars Seagram’s InternationalSolebury SchoolS.P.C.A.St. Mary’s Hospital Temple Medical Terhune OrchardsThe Federeal Reserve - Philadelphia Pa.The Gugliotti GroupThe Hillier GroupThe Rhodes TrustThe Thompson Organization Urban Outfitters University of Pennsylvania

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CORPORATE CLIENTS

Gregory and Maureen ChurchMort and Donna CollinsDavid Crane and Isabella DelahouMark and Helene HankinDick and Meg HayneBob and Barbara HillierSteve McDonnell and Jill KearneyJoe Neubauer and Jeanette LermanMarsha Perlman

David and Sandy MarshallBradley and Pamela MillsThe Newhouse Family- Donald and Susan, Michael and ElyseLou and Carol Della PennaKaren Pritzker Kevin and Paula PutmanDavid Rago and Suzanne PerreaultDr. Larry Kaiser and Lindy SniderDr. Nancy Snyderman

SOCIAL/PRIVATE CLIENTS

Our staff of chefs, 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!

215-766-3439maxhansencaterer.com