mdbighouse

There is something about this time of year that inclines one to reflect and appreciate what is important to them and what they are thankful for.  Speaking on behalf of Max Dale’s Steak & Chop House, we are thankful for you, our customers, and for the great staff that we get to work with everyday.

Thanks to our staff!  Hospitality is not dead.  It takes a special kind of person, he or she that chooses a life of hospitality.  Of course we are biased, but we think hospitality people are, by and large, the most gracious, courteous, soulful people out there.  We feel that they are inclined to live life to the fullest and spread good will to those around them. Being able to work with people like this day in and day out is something we are truly thankful for.

Thanks to our customers!  We would be nowhere without you.  The support we have had over the years is staggering, and we sincerely are thankful to be part of such a beautiful and supportive community.  Our “extended family”, if you will, is large and growing and is the lifeblood of our business. Thanks to all of you who are reading this for being a part of that!  We love you!!

Keep a watch out for our new seasonal menu coming out soon.  Here is a teaser…Bucatini noodles with red wine braised beets, goat cheese, arugula & toasted walnuts.  Delicious!!

A few more things to get excited for in the next few months:
12 Drinks of Christmas Menu.
New Merchandise just in time for the holidays!

Our job is to present the best quality, best looking, best smelling, most delicious food and bev you can ask for.  We take pride in this and love to deliver on it. We take the time to dive into our dishes and drinks, to explore what the culinary world has to offer, and to ultimately share with our guests the fruits of our craftsmanship.  It’s a job, but really it’s a passion and a calling.

Thanks for being a part of the Max Dale’s family.  And Happiest Holidays to you all!!

Max Dale’s Steak & Chop House has announced that they will again be participating in The James Beard Foundation’s (JBF) Blended Burger Project™, a nationwide initiative that challenges chefs to make a “blended burger” by blending ground meat* with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger.

Chef David Peterson has chosen to feature the new Blended Burger to showcase a healthier burger through July 31, 2018. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.

Diners can vote and support the Blended Burger Project™:

• Visit http://bit.ly/maxdalesburger to see the Max Dale’s Blended Burger entry
• Visit jamesbeard.org/blendedburgerproject to view the gallery of all blended burger photos, and cast your vote for the blended burger that best represents the most creative use of mushrooms, best flavor profile, and most appetizing appearance
• You can also visit a participating restaurant from Memorial Day, May 28 – July 31, 2018 (view the entire list at jamesbeard.org/blendedburgerproject/participants) and ask for the “blended burger”.
• Post your burger photos to social media with the hashtag #blendedburgerproject to spread the word!

*Or other protein, see Official Contest Rules for details.

JUDGING

In August, a prestigious panel of judges on behalf of the James Beard Foundation will review 20 restaurants receiving the most votes to select the five top winners, based on most creative use of mushrooms, best flavor profile and presentation. Judges are:

• Andrew Zimmern, TV personality, chef, writer and teacher.
• Antoinette Bruno, CEO and Editor in Chief, StarChefs.com.
• Susan Westmoreland, Culinary Director, Good Housekeeping.

Chefs from the top five restaurants will win a trip to New York City to cook their blended burger dish during a special fall event at the historic James Beard House.

Visit jamesbeard.org/blendedburgerproject for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter, and Instagram.

WHERE

Max Dales Steak and Chop House, 2030 Riverside Drive, Mount Vernon, WA 98273.

ABOUT THE RESTAURANT

Max Dale’s, now in it’s 67th year, celebrates a history dating back to 1951 when Max

and Pauline Dale, influenced by their good friend and Seattle restaurateur Victor

Rosellini, rewrote their business plan. They decided to significantly revise their burger

and fries menu to one that included more sophisticated offerings. That decision became

a game changer.

After a fire destroyed the restaurant in 1976, a Safeco claim adjuster by the name of

Tony Pickering helped the Dale’s process their paperwork to rebuild. The following year,

Tony left Safeco for a new career in the restaurant business with Max Dale’s and never

looked back.

Nearly twenty years later, Tony and his team opened a sister restaurant, Stanwood Grill,

offering the same fine-dining experience that had come to define Max Dale’s. Today

Max Dale’s and Stanwood Grill are owned and managed by Tony’s son Danny, and

nephew Paul who purchased both restaurants in 2006.

Paul and Danny enjoy pushing the envelope with new menu creations, which now

include gluten-free selections, fresh local ingredients and area wine, whiskey and

brewery selections. But they remain committed to preserving their history as the place to

go when only a tender, juicy steak can satisfy. Max Dale’s continues the tradition of

offering the best steak selection in the Skagit Valley.

For more information go to:

www.maxdales.com. Follow Max Dales on Facebook and Instagram.

About the James Beard Foundation (JBF)

The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. For more than 30 years the Foundation has accomplished this mission through programs that highlight food’s central role in our lives. In addition to hosting guest-chef dinners throughout the year at the historic James Beard House in New York City, the Foundation administers the James Beard Awards; grants scholarships for culinary students; produces national events that include our Taste America tour; and creates educational programs for the culinary community and food lovers. The Foundation addresses the growing challenges facing our food system through its Impact Programs, which include the Leadership Awards; Chefs Boot Camp for Policy and Change; Issue Summits; and Culinary Labs. Industry issues, such as gender imbalance and diversity in culinary leadership, are addressed through our Industry Programs. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook.

Mount Vernon, WA – Today is National Prime Rib Day across the country, but here in Washington State, one local restaurant is making prime rib an annual event. To the tune of a free year’s supply of prime rib to one lucky guest.

Max Dale’s Steak & Chop House, celebrated for its quality meats and signature prime rib dish, announced the contest last year on National Prime Rib Day. It was so well received the restaurant is running the same promotion again this year.

The contest begins today and ends on May 30, 2018. Anyone may enter at the following link by tagging three “prime” people in their life. The random drawing will take place on May 30, 2018 to announce the winner who will receive 12 gift certificates, one good for each month of the year.

The official contest post is at this link: http://bit.ly/2018primerib

Guess what October is… Whiskey Month!

Celebrate at Max Dale’s with our special concoction called a Boulevardier – watch the video below to learn more.

A Boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari. According to historians, its creation is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called Boulevardier, which appeared from 1927 to 1932. (see source)

Max Dale’s Steak & Chop House will be pouring all month long in October (while the barrel lasts). Stop by our location in Mount Vernon, Washington and ask for a taste.

It’s this October. Whiskey Month. All month long. Only at The Big House… So stop by Max Dale’s and get in on this!

Before it’s GONE.

This is an exciting update from Max Dale’s to our community! We’ve made a commitment that we will be procuring a CSA weekly—Community Supported Agriculture— from Hedlin’s Family Farm. With the produce that they would provide us with, we at Max Dale’s would develop weekly specials that will be featuring the delicious fresh produce from Hedlin’s.

Hedlin’s Family Farms a 3rd and 4th Generation farm in the Skagit Valley of Western Washington. They’ve been farming in Skagit ever since their great grandfather immigrated from Denmark to Washington back in 1906, he chose Skagit Valley because of how much it looked like Denmark and so here they stayed. Their farm has close to 400 acres that they have split between organic and conventional production.

While farming has changed in the past hundred years the ideal climate of Skagit county and their expertise in farming, they’ve been able to call Magic Skagit their home for the last hundred years.

They also produce about 40 crops of more than 100 different varieties for our farm stand, our CSA (Community Supported Agriculture) subscription program, farmers markets, local restaurants, and wholesale buyers including: cauliflower, cabbage, lettuce, snap peas, heirloom, cherry, and beefsteak tomatoes, beans, beets, blueberries, broccoli, carrots, cucumbers, pumpkins, onions, squash, strawberries, and swiss chard, to name just a few.

We’re thrilled to have Hedlin’s Family Farm in our community and look forward to having them here for another hundred years. And to procure a CSA from them to create delicious food for our community would be our way of saying “thank you” to Hedlin’s for their delicious produce and supporting us as well.

However wonderful it is having Hedlin’s produce in Max Dale’s is, it isn’t going to last forever. All of our dishes that feature Hedlin’s produce are only here for so long. We’re only making a certain number of these dishes and once we stop making them, they’re gone.

So, we here at Max Dale’s urge you to come try some of our mouthwatering weekly specials featuring Hedlin’s Family Farm produce because we don’t want anyone to miss out on this delicious opportunity!