Max Burger Longmeadow New Belgium Beer Dinner

On Monday July 17, 2017 Max Burger Longmeadow hosted the New Belgium Beer Dinner festival.

The beer dinner featured a four course meal featuring the creations of Chef Brett Cook.

The first course featured Chef Brett’s “Steak Diana” served with Pepper Crusted Tenderloin, Mushroom & Watercress Salad and Cognac Cream Sauce.

The second course featured a Deconstructed Jambalaya served with Andouille Sausage Rice Cake, Fried Rock Shrimp and Cajun Broth.

The third course featured Short Rib Empanadas served with salsa verde.

The fourth course featured Pecan Smoked Pork Ribs served with Golden Carolina BBQ sauce and a Warm Potato Salad.

(Published and Produced by Marketing and Communications Intern David Zambuto)

Max Fish Villa Maria Wine Dinner

On Friday July 14, 2017 Max Fish hosted the Villa Maria Wine Dinner featuring a four course meal.

The first course featured a White Peach & Scallop Ceviche served with Avocado, Corn and Tomato.

The second course featured a Red Snapper served with Sweet and Sour Pineapple, Crispy Noodles and Local Swiss Chard.

The third course featured Grilled Shrimp on the Barbie served with Jicama, Melon and “Headly’s” Jamaican Jerk.

The fourth course featured a Grilled Leg of Lamb served with Couscous, Olives and Savory Spices.

(Published and Produced by Marketing and Communications Intern David Zambuto)

Trumbull Kitchen Rose Dinner

On Thursday July 13, 2017 Trumbull Kitchen hosted a Rose Wine Dinner featuring a five course paired meal.

Reception featured popcorn with melted butter and lemon zest and with Parmesan and Truffle Oil.

First course featured Oysters & Pearls made with Blue Point Oysters American Ostera Caviar

Second Course featured Oak Grilled Calamari served with mashed fava beans and preserved meyer lemon.

Third course featured a Sonoma Goat Cheese & Hierloom Tomato Tart.

Our fourth course featured Pacific Halibut with Mushroom Kombu Broth served with Roasted chanterelle mushrooms and garlic scape pesto.

The fifth and final course featured Honeyed Peach Tart made with hazelnut crust and chantilly cream.

(Published and Produced by Marketing & Communications Intern David Zambuto)

Max Burger Longmeadow Allagash Beer Dinner

On Monday June 26, 2017 Max Burger Longmeadow hosted their second Beer Dinner featuring beers from the Allagash Beer Company. The menu featured a five course meal with a spin on summer twists by Chef Brett Cook.

The first course featured a Lobster Salad made with butter poached lobster, bibb lettuce, blistered heirloom tomatoes and a orange & tarragon vinaigrette.

The second course featured a Fresh Melon and Gazpacho Duo made with watermelon, arugula, salata and cucumber mint gazpacho.

The third course featured Maryland Crab Nachos made with pepper-jack fondue, pancetta and corn salsa.

The fourth course featured a Wild Boar Short Rib made with cauliflower puree, beech mushroom salad and black truffle drizzle.

The fifth course featured a classic Vanilla Bean Creme Brulee with fresh raspberries.

(Published and Produced by Marketing and Communications Intern David Zambuto)

Max Downtown Silverado Wine Dinner

On Thursday June 22, Max Restaurant Group hosted the Silverado Wine Dinner at Max Downtown in Downtown Hartford. The event featured guest speaker Jonathon Emmerich of Napa Valley.

The first course featured Stonington Fluke Ceviche made with roasted chick peas and sungold Z’atar salsa.

The second course featured Country fried escargots and foraged mushrooms made with savory butter & ramp Parker house toast.

The third course featured Walden Hill Credo made with Berber spice, crispy squash blossoms and shelling bean pistou.

The fourth course featured Marrow Crusted Wagyu Short Rib made with bunching onion carbonara, english pea & pancetta salad and long pepper jus.

The fifth course consisted of Mignardise.

(Published and Produced by Marketing and Communications Intern David Zambuto) 

Max’s Lunch Club Wines of Austria

 

On Friday June 23, 2017 Max Restaurant Group hosted Max’s Lunch Club at Max Oyster Bar featuring an assortment of Wines from Austria.

The first course featured Smoked Salmon Crepe made with creme cheese, baby greens, cucumber.

The second course featured Austrian Spaetzle made with gruyere cheese, mushrooms, fresh peas and caramelized onions.

The third course featured Schnitzel made with crispy veal, Austrian potato salad and lemon.

The fourth and final course featured a local strawberry strudel.

(Published and Produced by Marketing and Communications Intern David Zambuto) 

 

 

(Published and Produced by Marketing and Communications Intern David Zambuto)

Max Chef to Farm Rosedale Farms Father’s Day Festival

On Sunday June 18, 2017 Max’s Chef to Farm held it’s 2nd event for the 2017 Season. The Father’s Day Lobster festival was featured in Simsbury, Connecticut at the 110 acre Rosedale Farms and Vineyards.

The event featured two time slots at 1:00 pm or 3:00 pm. Menus were offered for adults and children and featured live music.

The menu included a freshly steamed lobster, with corn, potatoes, a sausage and freshly steamed mussels.

Additionally, the menu included a light and refreshing summer salad with a side of Clam Chowder.

The meal ended on a sweet note featuring a shortcake and berry dessert topped with whipped cream.

(Published and Produced by Marketing and Communications Intern David Zambuto)

Max Chef to Farm Camp Courant

 

On Thursday June 15, 2017 Max’s Restaurant Group began it’s 10th Chef to Farm  season hitting the road to Camp Courant located in Farmington, CT. Max’s Chef to Farm event theme was an adult twist on childhood campfire classics with the signature cocktail of the night featured as Grown Up Bug Juice, a green refreshing drink to start off the night. 

Reception featured: Tuna Fish made with ahi poke, Pigs in a Blanket made with fig, bacon and gorgonzola, Grilled Cheese & Tomato soup with gazpacho shooters, a Green Bean Casserole made with haricot vert and mushroom soubise, Ants on a Log made with crostini, whipped chicken liver and caraway, Eat your Veggies with pizza courtesy of Savoy Road Show and Cheese Burger Sliders.

1st Course featured Fish Sticks with a twist to include: local bombster scallop ceviche with plantain sticks.

2nd Course featured Green Eggs & Ham with twist with a poached farm fresh egg, asparagus, English peas and prosciutto.

3rd Course featured Frank and Beans with a twist that included mereguez sausage, gigante beans and wilted local greens.

4th Course featured an adult version of PB&J made with a braised pork belly and j’cama slaw.

5th Course featured a take on the classic chicken fingers with chicken milanese and warm fingerling potato salad.

6th Course featured Savoy Road Show S’mores complemented with spiked milkshakes.

A portion of the ticket costs was donated towards Camp Courant.

(Published and Produced by Marketing & Communications Intern David Zambuto)

Max Chef to Farm 2017 Series begins on June 15th

On Thursday June 15th, Max’s Restaurant Chef to Farm Series begins. The Max Chef to Farm Series begins at Camp Courant in Farmington offering an adult twist on summertime classics and concludes at Rosedale Farms in October with Hoptoberfest.

The 2017 series will feature 12 events located in Camp Courant in Farmington, Rosedale Farms in Simsbury and Heriloom Market at Comstock Ferre & Co. in Wethersfield.

Join us for our 10th season of Chef to Farm for fun, food and entertainment.

(Published and Produced by Marketing & Communications Intern David Zambuto)

Max’s Lunch Club Wines of Chile

On Friday June 2, 2017 Max Oyster Bar hosted Max’s Lunch Club Featuring the Wines of Chile. The lunch club featured a five course meal with select wines from Chile.

The first course consisted of Chipotle Grilled Shrimp made with Tomato Gazpacho, Crema and Crispy Plaintain.

The second course consisted of Green Chili Queso Empanadas.

The third course consisted of Chilean Seabass made with Black Beans, Smoked Tomato Sweet Onion Puree and Avocado.

The fourth course consisted of Chili Rubbed Skirt Steak made with Papas Bravas, Chorizo Aioli, Grilled Spring Onion and Chimichurri.

The fifth course consisted of Leche Asada, topped with caramel and nut brittle,  a sweet end to the meal and towards the start of the weekend.

(Published & Produced by Marketing & Communications Intern David Zambuto)

Hartford Flavor Company Dinner

 

On Thursday June 1, 2017 Max’s Oyster Bar & The Savoy Roadshow hosted the Road Trip and Pop-Up Cocktail Pairing Dinner. While the original venue for the event was planned to be at the Hartford Flavor Company, the event was moved to Max’s Oyster Bar at West Hartford Center.

The reception of the dinner started with Seasonal Passed Hors d’Oeuvres with plays on familiar summer tastes paired with a strawberry and cranberry syrup with prosecco.

 

The first course consisted of a Crab & Cucumber Salad made with Maine Peeky Toe Crab, Marinated Cucumbers, Radish, Fresh Peas, Baby Greens, Honey Lemon Mint Vinaigrette paired with cool cucumber cocktail.

 

The second course consisted of a Pizza Bianco made with Ricotta, Goat Cheese, Fontina, Parmesan, Asaparagus, Prosciutto paired with a Rose Hip To Be Sour Drink.

The third course consisted of a Chai Spiced Roasted Chicken made with Curry Scented Couscous, Roasted Artichokes and Tzatziki Sauce.

The fourth course consisted of a Miso-Birch Glazed Pork Belly with Kimchi Ramen and Miso Broth with a Birch Old Fashioned Cocktail.

The fifth course consisted of a Lavender Spiced New Zealand Lamb with a Spring Vegetable Panzanella Salad, Ramp Pesto paired with a Lavender Boulavardier cocktail.

 

The final and sixth course ended with a Cranberry Milk Shake made with Strawberries, Cranberry Shortcake and Whipped cream accompanied by a piece of strawberry shortcake.

 (Published and Produced by Marketing & Communications Intern David Zambuto)

Max’s 1st Chef To Farm 2017 Series Benefiting Camp Courant

Start your summer with Max’s Restaurant Group for the annual return of the Chef to Farm Series for 2017.

Max’s 1st Chef to Farm of the 2017 series will begin at Camp Courant, located at in Farmington, CT on Thursday June 15 from 6:00 – 9:30 pm. Dinner will consist of summer time classics with a twist.

Inspired by the ingredients and flavors of fresh produce from the farm, the menu for the first of the nine Chef to Farm series will include: Fish Sticks, Green Eggs & Ham, Franks and Beans, PB&J, Chicken Fingers and Savoy Road Show S’mores.

Tickets are $125 per person (+Eventbrite processing fee) with a portion of each ticket directly supporting Camp Courant.

For tickets:

Location of event: Camp Courant
96 Batterson Park Road
Farmington, CT 06032

(Published and Produced by Marketing and Communications Intern David Zambuto)

Max’s Oyster Bar Lunch Club Event

Join Max Restaurant Group and Max Oyster Bar on Friday June 2, 2017 for our  Lunch Club Chile Wines event from 12:45 to 2 PM.

Our menu will include: Chipotle Grilled Shrimp, Green Chili Queso Empanadas, Chilean Sea Bass, Chili-Rubbed Skirt Steak and Leche Asada.

Prices per person will be $45.00

(Not including tax & gratuity)

Location: Max’s Oyster Bar, 964 Farmington Ave, West Hartford, CT 06107

For reservations and more information please contact:

860.236.6299

(Published by Marketing and Communications Intern David Zambuto)