Recently promoted MAX’s Wine Dive Executive Chef, Mason Rogers, unveiled his first seasonal menu to Austin and the new menu features a delicious variety of seasonal plates complimenting the restaurant’s classic dishes such as their famous Southern Fried Chicken with mashed potatoes and collard greens.
The newest menu selections include Mango and Snapper Ceviche: with fresh mango, lime, snapper and freshly fried corn tortilla chips; Fried Chicken & Waffle Salad: with house made ricotta, waffle croutons, fried chicken, and orange maple vinaigrette; Roasted Brassica Salad: with seasonal roasted brassicas, parmesan, sweet heat vinaigrette; Grilled Portobello: with creamed quinoa, sharp cheddar, broccoli florets and bitter greens.
My favorite is the Chicken Fried Steak with house-made gravy and roasted brussel sprouts. It’s fried perfectly tender enough to cut with a fork, pairing perfectly with the bed of roasted brussels below.
Chef Mason began his professional culinary career as a pantry cook at Suga’s in Beaumont, Texas when he was 15 years old. He credits his mother and grandmother for teaching him in the kitchen and allowing him to develop his passion for cooking. Mason attended the Le Cordon Bleu school in Austin, Texas and in 2013, began working as a line cook at MAX’s Wine Dive under the leadership of then Executive Chef and renowned Austin culinary figure, Erica Beneke.
“I could not be happier to be the new Executive Chef of MAX’s Wine Dive. Not only do I have the opportunity to fill the shoes of my greatest mentor, Chef Erica, but I get to continue working alongside a passionate and devoted team,” says Rodgers.
Chef Mason will continue to infuse his unique flair and creativity into the MAX’s Wine Dive Menu, as well as plans set on updating brunch menu in the near future.