New Wines on the List at Max’s Oyster Bar are Perfect for Oysters

This week we added a few new selections to the wine list at Max’s Oyster Bar. These choices were based on recent tastings I have attended and the strength of the 2015 and 2016 vintages in Burgundy in particular.

The definite standouts for me are from a tasting in New York I attended last week. This showcased a great selection of these top vintages, but in a dramatic side by side fashion, allowing for an easy review of the vintage styles comparatively, and together. The two wines of note are a 2016 1er Cru Chablis from Domaine de Chantemerle, from the famous vineyard Fourchaume. Great core of chalky, wet stone, wrapped around crisp green apple flavor. Perfect or a big plate of raw seafood. The other standout is the 2015 Grand Cru Chablis from Domaine Pinson, this one in particular from the Les Clos vineyard, the biggest of the seven climates in GC Chablis. This wine not only has the great chalky style in the mid-palate, but richness and length rarely met with other Chardonnay. The other thing that stood out for me is the the fact that despite these wines are top sources, the prices are very reasonable and we are able to present on the wine list as comparative values. Perfect styles for our menu.

The third wine I added this week to the list at MOB, is a tasty Chenin Blanc form the Montlouis-sur-Loire appellation. Many people are familiar with Vouvray, which is the area just across the river from Montlouis, but less familiar is that great Chenin Blanc also comes from this side of the river. I tasted this wine with the staff and they were all in love with the chalky, green apple and brioche flavors of this wine. A perfect wine to have as an alternative to Chardonnay or Sauvignon Blanc. delicious and balabced and relative bargain on our selections.

Check out this article for a bit more information on Montlouis-sur-Loire.

Three great wines from the Loire in France and from outstanding vintages – all on the list this week at Max’s Oyster Bar.

 

Full Selection of Holiday and Seasonal Beers on Tap at Max Burger WH

I just stopped by Max Burger in West Hartford this afternoon and they have a great selection of drafts on hand for the weekend.  If you have not stopped in to see us in a while, we revamped the entire bar area this past summer and installed extra beer lines in on our new fire-engine red draft tower.  From the cooler to the faucets, everything is brand new and pouring perfectly.

On draft tonight and over the weekend (tapped at various times so check our UnTappd page for updates), will include, among others –  Thomas Hooker #No Filter (CT), Prospect Hop Flavored Cider (MA), Fat Orange Cat Hanna Banana (CT), Maine Peeper (ME), Relic The Mage (CT), Jack’s Abbey House Lager (MA), Two Roads No Limits Hefeweizen (CT), New England Brewing Co Sea hag IPA (CT), Two Roads Clementine Gose (CT), Hooker Liberator (CT), Stone Enjoy By (CA), and many, many more.

Plus Thursday is half-priced cans of beer all day long!

Whiskey is Our Focus at Max Downtown

Since our reopening in September, Max Downtown has been focused on collecting the most exciting and exclusive whiskies available in the market. With the extraordinary demand for this category of drinks, we have seen great response from our guests and the trend continues.  One of the most exciting aspects of our whiskey program – aside from the addition of the Whiskey Wall – is the addition of Whiskey Flights. This is a great opportunity for anyone to taste a range of items in a comparative manner, really get to know the differences between the styles and learn a bit about various whiskey categories.

To start, we will be featuring the following combinations for whiskey flights through the month of December:

OFF TO THE RACES

— Classic Bourbons —

Buffalo Trace

Evan Williams

Old Forester 1897 Bottled in Bond

Michter’s Small Batch U.S. #1

RYE NOT?

Barrell Cask Strength

Templeton

Woodford Reserve Rye

Hillrock Double Cask Rye

TO PEAT OR NOT TO PEAT

Highland Park 12y

Springbank 10y

Auchentoshan Three Wood

Glenrothes Vintage Reserve

EMERALD ISLE

Glendalough Sherry Cask Finish

Tullamore Dew

Green Spot Pot Stilled

Redbreast 15y

LEGENDS

Midelton Very Rare Irish Whiskey (2016 Bottling)

Buchanan Red Seal Scotch (aged 21 years)

Whistlepig The Boss Hog Rye The Black Prince

George T. Stagg Bourbon

Max’s November Events!

With the change of weather comes new events from Max Restaurant Group! This November we have several happenings in all of the restaurants, here are a few to keep an eye out for. On November 13th, Max a Mia presents A Wine Pairing Dinner featuring the wines from one of the largest vineyards in Montalcino: Sassetti Livio Pertimali. Then on November 16th, join Max’s Tavern as they travel the world on whiskey at a time. The five course menu along with special guest speaker Brenden Lee, Massachusetts’ Scotch and Whiskey Ambassador, will be sure to impress! In addition to these great events, we have several more coming at you this month! Be sure to check them all out on our website!

 

A Beer Dinner Celebrating Deliciousness Through Bacon & Local I.P.A.

At Max Burger we do bacon and we do beer really well, and for the final beer dinner of the season, we have decided to combine these into one tremendous event. Focusing on the riches of our local New England IPA brewing scene, plus the mouthwatering deliciousness of BACON. This is a dinner not to be missed. Menu by Chef Brett Cook.

Monday October 30, 2017
6pm reception

Course 1
“Rye P.A.”
Pancetta, Arugula, Smoked Tomato Jam, Toasted Rye
Butternut Squash Bisque, Spiced Walnuts
Fort Hill “G-Fresh” Easthampton, Ma

Course 2
Crispy Carbonara Bites
Abandoned Building “Dirty Girl” Easthampton, Ma

Course 3
Pan Seared Scallops
English Pea Salad, Mint Puree, Warm Bacon Lardon Vinaigrette
Iron Duke “Positivity” Ludlow, Ma

Course 4
“Steak & Eggs”
Back Bacon Pork Steak, Western Potato Skins
Chipotle Hollandaise
Amherst Brewing “Jess” Amherst, Ma

Course 5
“Tim Dandy”
Banana Bread, Vanilla Ice Cream, Bacon Brittle, Whipped Cream
Brewmaster Jack “Beerly Devoted” Northampton, Ma

$65 ++
Call Max Burger Longmeadow for reservations
Seating is limited

Savoy Pizzeria and Craft Bar

CT Restaurant Association’s Annual Awards

It’s almost that time of year again, the annual CRA Awards are set to occur on November 28. This year, one of our own has been nominated for two awards! Savoy Pizzeria and Craft Bar is up for “Restaurant Newcomer of the Year” and the man behind it all, Dante Cistulli, has been nominated as the “Rising Star of the Year.”

The incredible event is a salute to excellence and recognition. The night will consist of exceptional food and masterfully made cocktails. It will take place at the Foxwoods Resort & Casino and will begin at 4:30 PM on November 28. Until then, we ask that you vote for Savoy and for Dante Cistulli!

The link to the CRA vote is located HERE.

 

Remember to always look out for updates on our social media accounts!
Instagram: @savoypizzeria
Twitter: @savoypizzeria
Facebook: @savoypizzeria

Max Chef to Farm “Ode to Tomatoes”

On Thursday, August 31, Max Chef to Farm was back at Rosedale Farms & Vineyards for our 8th event this summer: ODE TO TOMATOES.

Featuring a menu by Max a Mia Executive Chef Stephen Lundgren & Savoy Pizzeria Managing Partner/Pizzaiolo Dante Cistulli, this event celebrates the tomato at the height of the season. The Savoy Road Show was in effect and a good time was had by all.

Neruda’s “Ode to Tomatoes” said it best:

no pit,
no husk,
no leaves or thorns
the tomato offers
its gift
of fiery color
and cool completeness.

Here are some photos of the event.

Have A Seat!

 

CT Corn Fritters

Duck Prosciutto Crostini

You Say Tomato….

Local Goat Cheese-Stuffed Cherry Tomatoes

Chef’s Meatballs

COURSE ONE

Rosedale Farms Grilled Corn, Eggplant, and Pattypan Squash Stuffed Tomato

bibb lettuce, crispy local basil

Thing 1 & Thing 2

(or Dante Cistulli of Savoy Pizzeria & Hunter Morton of Max’s Oyster Bar)

COURSE TWO

Cioppino

royal red shrimp, mussels, cockles, garlic crostini, chive oil, tomato fennel brodo

COURSE THREE

That’s my pie….

Wood-Fired Stone Pies

Squash Blossom: herb oil, tomato, fior di latte, squash blossoms, 
Soppressata: Mystic Cheese “Twain”, Rosedale roasted tomato sauce, fresh oregano

COURSE FOUR

Grilled Prime Skirt Steak

heirloom tomatoes, Cato Corner “black ledge blue cheese”,
crispy walla walla onions, grilled Rosedale corn vinaigrette

DESSERT

Basil Panna Cotta

sungold tomato & papaya marmalade

A good time was had by all!

Max Chef to Farm BBQ, Bluegrass and Brews

On Thursday August 10, 2017, Max Chef to Farm headed to Rosedale Farms and Vineyards for Max Chef to Farm BBQ, Bluegrass and Brews with the culinary work of Chef Chris Sheehan of Max Downtown. The event featured Thomas Hooker Brewery and Two Roads Brewing Co. alongside a reception and four course meal.

Reception featured: chicken and biscuits, fried corn mac and cheese, smoked bluefish, fried green tomatoes, chilled watermelon, corn and pork pizza bites and pork rinds.

 

1st course featured Shrimp and Grits.

2nd course featured Beef Brisket Presse.

3rd course featured a whole roast pig alongside corn on the cob, baked beans and other sides. 

The fourth course featured Grandma Morton’s lemon cheese pie.

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

Maize: Corn and Tapas Max Chef to Farm

On Friday July 14th, 2017, Max Chef to Farm alongside Trumbull Kitchen headed to Simsbury, CT to Rosedale Farms and Vineyards for the Maize: Corn and Tapas Max Chef to Farm event.

             

The event started with a reception featuring the signature drink; the Del Huerto Cocktail alongside appetizers including Lobster Toast, Figs on a Stick, Tamales, Sweet Potato Shrimp Bites and Corn Empanadas.

The first course featured Corn and Shiitake Mushroom Pancakes.

The second course featured Deconstructed Corn and Crab Chowder.

The third course featured Corn Crusted Fluke Filet.

The fourth course featured Grilled Heritage Pork.

The fifth course featured a Corn and Blueberry Crisp.

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

Max Fish Rhone Valley Wine Dinner

On Thursday August 3, 2017, Max Fish hosted the Rhone Valley Wine and Perrin Family Dinner. The event featured a five course meal with wine pairings with guest speaker Emmanuel Leminone.

The first course featured a Creamy Crab Salad served with Bibb lettuce, crispy shallots, salt cod and potato croutons that was paired with Perrin Cotes du Rhone Rose, 2016.

The second course featured Bone Marrow & Snails served with parsley salad and sauce lyonnaise paired with Perrin Cotes du Rhone Rouge, 2014. 

The third course featured Roasted Scallops served with Artichoke Three Ways paired with Perrin Chateauneuf du Pape Les Sinards, 2014. 

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

 

Frosé and Other Summer Cocktails on Better Connecticut

By Brian Mitchell, Max Restaurant Group Beverage Director

This morning I appeared on the taping of Better Connecticut, on Channel WFSB 3 in Hartford. They had a special request to get a demo of the immediately popular Fosé Cocktail, which has popped up everywhere this summer.  They also asked for a couple other summer drink options to check out as well.

The Frosé can kind of be made in two different ways – 1 as a simply wine blended with ice, or a bit closer to a cocktail construction where we add flavors such as strawberry and lemon and keep a sense of wine and fruit in the drink.  With the first option, while simple, it tends to water down the “wine” aspect of the drink as the ice melts, therefore you get less impact of flavor.  With the second method it takes a little planning ahead but the results are definitely tasty.

For the first method, you simply add your bottle of rosé wine the equal amounts of ice in a blender and blend until the ice is crushed and incorporated. Add to the glass and garnish as desired. Quick, easy and cold.

For the Frosé where we are making more of a cocktail style, here is what you do…

Strawberry Summer Frosé
Ingredients:
1 x 750 ml bottle hearty, bold rosé (such as a Pinot Noir, Malbec or Merlot rosé)
Strawberry syrup – ½ cup sugar infused with 8 ounces strawberries
• 2½ ounces fresh lemon juice

Preparation
1 750ml bottle of rosé frozen (but not in the original bottle – need to move to a flexible container such as a plastic bag, ice tray or open top pan so the expanding ice will not burst the glass)
This will take about 6 hours, but will not be completely frozen as alcohol has a very low freezing point

Bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

Put frozen rosé into a blender.
Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth.
Transfer back to the freezer and freeze until frosé is thickened (aim for milkshake consistency), 30 minutes.
To serve, blend again until Frosé is slushy.
Serve in coupe glasses and garnish with a strawberry.

Other Summer Drinks:

Local Lemonade (Blueberry Version)
Ingredients:
10 fresh blueberries
1oz Vodka
1oz Whiskey
¾ oz Agave Syrup (1:1)
6oz Fresh Lemonade
Glass – 16oz Tumbler
Garnish – lemon wheel

Preparation
Add blueberries to glass and gently muddle
Add vodka, whiskey and agave, fill with ice, top with lemonade and garnish

Watermelon Crush (Snow Cone)
Ingredients:

Watermelon Juice – Depending on how much you want to make, juice some watermelon, but save the solids to infuse into the vodka for a few days.
Watermelon infused vodka
Basil Syrup and Lemon Juice

For single drinks – the ratio is about 3oz infused vodka, 3oz watermelon juice, 1oz lemon juice and 1/2oz basil syrup to flavor
This can be served in a mason jar over ice, garnish with a wedge of watermelon

For batches and the snow cones – juice the watermelon to make the base, then use the watermelon pulp to infuse the vodka for extra flavor, mix all and serve over crushed ice in a snow cone cup. A Straw helps.

 

Max Classic MA 2017

On Thursday July 27. 2017, Max Restaurant Group along with Max Burger Longmeadow and Savoy Pizzeria and Craft Bar hosted the Max Classic MA 2017 at the West Springfield Country Club.

Besides a 17 hole golf course tournament, there was a wide variety of food and drinks offered to participants. Including Max’s own Brewtus Maximus.

Max Burger Longmeadow offered participants grilled cheese and hotdogs.

Savoy Pizzeria and Craft Bar; Savoy Roadhouse offered a variety of delicious pizzas.

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