Jack’s Abby Beer Dinner May 22

On Monday May 22, 2017, Max Burger Longmeadow hosted the Jack’s Abby Burger Dinner. The event featured special guest Jim Trainor and cuisine by Executive Chef Brett Cook.

The event featured a five course meal with fresh and wholesome ingredients with a complementary beer with each dish.

The first course of the event began with Shrimp & Grits with a tasting of the Sunny Ridge (Pilsner) beer.

The second course of the event featured a Fava Bene Salad composed of Baby Arugula, Strawberries, Pecorino Romano and Broken Vinaigrette with a tasting of House (Lager) beer.

The third course consisted of Deconstructed Bacon Wrapped Asparagus with a with a Smoke & Dagger (Black Lagger).

The fourth course consisted of the Duck Duo, which was composed of Seared Duck Breast with Crimini Mushrooms, Port Cherry Sauce and Duck Leg Confit with Garlic Spinach and Orange Teriyaki Glaze. The Duck Duo was accompanied by the Excess (India Pale Lager).

The fifth course consisted of Chocolate Mousse, with Blackberries, home-made whipped cream.

(Post made in part by Marketing & Communications Intern David Zambuto)

Taste of Hartford – Summer 2016

TOH-Summer-2016-EmailHeader

 CHRIS & CHRIS

CORDIALLY INVITE YOU TO
THE TASTE OF HARTFORD AT MAX

Max Downtown’s Chris Sheehan & Trumbull Kitchen’s Chris Torla
have created two fantastic “prix fixe” menus* for your dining pleasure.

$30.16 per person
(not including tax & gratuity)

Choose one item from each course
TOH_Summer_2016_Menu_2

*Does not include beverages. Not valid with any other offers.

Specially selected specially-priced wines also available at both restaurants.
~menus subject to change~

MAX DOWNTOWN

185 Asylum Street / 860.522.2530
RESERVE ONLINE

TRUMBULL KITCHEN
150 Trumbull Street / 860.493.7412
RESERVE ONLINE

 

WinesInTheVinesHeader WinesInTheVinesBodyPhotos provided by Nick Caito Photo and Rosedale Farms

A Celebration of Wine in New England

Featuring a menu inspired by the traditions of cooking with wine

with Chefs Hunter Morton & Steve Michalewicz

The Vineyards at Rosedale began in 1999 when Marshall & Lynn Epstein,
owners of Rosedale, approached their long-time neighbor about crafting wines.
Their first plantings were of old world viniferous grape varietals, but after a few unpredictable New England winters, they changed to the more cold-hardy “French-Hybrid” varietals. Rosedale vines have been planted and maintained with constant effort
put into ensuring a better harvest each and every year.

MENU

RECEPTION

Vineyard Station #1
Fried Green Tomatoes
ramp ranch
Rosedale Vineyards Simsbury Celebration

Broad Brook Beef Slider
tomato | butter lettuce
Rosedale Vineyards Farmington River Red

Vineyard Station #2
Vegetable Lettuce Cup
nuoc cham
Rosedale Vineyards Serendipity

Beet Deviled Egg
Rosedale Vineyards Winter Red

Vineyard Station #3
Strawberry Fluke Crudo
Rosedale Vineyards Summer Bouquet

Grilled Tomato-Basil-Mozzarella Flatbread
Rosedale Vineyards Summer Red

DINNER

Course One
Farmer’s Wife Chilled Zucchini Soup
squash bloosms | mint | radish
Rosedale Vineyards Elkie’s White

Course Two
Marshall’s Watermelon Tomato Salad
pickled onion | butter lettuce | cucumber | sugar snap peas
Rosedale Vineyards Three Sisters

Course Three
Three Sisters Vegetable Fettucine
roasted summer squash | asparagus | cherry tomatoes | braising greens |
pea tendrils | parmesan | fresh fettucine | farm egg | ramp pesto

Rosedale Vineyards Farmington River Red

Entrée
Grandma Edith’s Red Wine Braised Beef Brisket
tarragon-potato salad | green beans | braising jus
Rosedale Vineyards Lou’s Red

Dessert
Winemaker’s Wife Strawberry Rhubarb Pie
red wine sabayon
Rosedale Vineyards Sundance

$125 per person
(not including $22.50 house fee & $9.37 CT sales tax)

MAKE A RESERVATION

For more information, call 860.566.8360

A Cinco de Mayo Patron Tequila Dinner @ TK

Patron @ TK 2016 II

Update April 27th, 2016

The May 5th Dinner is Sold Out – 2nd Night Added!

Reservations being taken for – May 12th – Same Great Menu!

A Special Cinco de Mayo Dinner at Trumbull Kitchen
with Patron Tequila and food by Chef Chris Torla.

6:00pm Reception  |  6:30pm Seating

RECEPTION

Huaraches de Chorizo Barbacoa

salsa borracha, black beans, anejo cheese

Warm Tortillas with Assorted Salsas

Grilled Pineapple Margaritas featuring Patron Silver

1st COURSE
Tequila Chipotle Cured Salmon Gravlax
baby arugula, yellow fin tuna, Patron Silver vinaigrette
Jalapeño Tequila Gimlet featuring Patron Reposado

2nd COURSE
Arctic Char Escabeche
baby carrots, cauliflower, frisee, spring onions, black garlic escabeche
Smoked Tomato Sangrita featuring Patron Anejo

3rd COURSE
Carne Asada en Mole Negro
hickory grilled beef tenderloin, pinto beans,
pasilla chile sauce, charcoal scallions

Roca Patron flight

DESSERT
Marcona Almond Cake
anejo bananas foster sauce, citronage cream
Mexican Cream featuring Patron XO

$65 per person
(not including tax & gratuity)

Call for Reservations
860.493.7412

150 trumbull st | hartford, ct 06103  | @trumbullkitchen

A Washington State Wine Dinner @ Max Fish

CSM-Fish

Max Fish Presents:
A WASHINGTON STATE WINEMAKER DINNER

May 5, 2016

With Special Guest Speaker: Bob Bertheau
Chateau Ste. Michelle Winemaker

Seating | 6:30pm

Quality is the driving force in everything at Chateau Ste. Michelle.
The winery has spent decades investing in quality vineyards
throughout the Columbia Valley in Washington, the finest winemaking equipment,
and world-class, top winemaking talent. This commitment to quality has led
Chateau Ste. Michelle to earn some of the highest accolades in the industry today.

To learn more, visit their website.

MENU

RECEPTION
Chateau Ste. Michelle Sauvignon Blanc Horse Heaven Hills, 2014
Matt’s Bloody Mary Granita & Spicy Lobster Spoon
Honey Goat Cheese & Rhubarb Canape

classic gougere
Ahi Tuna Poke
lime peel, kukui nut, sesame-sea salt wonton

COURSE ONE
Eroica Riesling, 2014
Smoked Columbia River Sturgeon
edamame puree, mizuna greens, miso-mustard vinaigrette, spiced soy nuts

COURSE TWO

Chateau Ste. Michelle Chardonnay Indian Wells District, 2014
Chicken & Lobster Pot Pie
sweet peas, baby carrots, fingerling potatoes, parmesan puff pastry

COURSE THREE
Chateau Ste. Michelle Syrah, 2012
Cedar Planked Northwest Wild Salmon
pork & scallion fried rice, ponzu-soy glaze, shaved spring vegetables

COURSE FOUR
Chateau Ste. Michelle Cabernet Sauvignon Cold Creek, 2012
Veal Involtini
crab & mushroom stuffing, braised veal breast fregola,
grilled asparagus, cracked pepper-red wine gastrique

DESSERT
Coffee/Tea/Tasty Treats

$89.00 per person
(not including tax or gratuity)

Please call for reservations
860.652.3474

110 Glastonbury Blvd | Glastonbury, CT 06033 | @maxfishct

Max Lunch Club – Estate Wines of South Africa

LunchClub429

FRIDAY APRIL 29, 2016

Max’s Oyster Bar is pleased to announce the next installment of
The Max Lunch Club
Featuring
Estate Wines from the Western Cape of South Africa

Guest Speaker:
Sara Ryan – National Wine Manager, Cape Classic Imports

Since 1992, Cape Classic has been the leading importer for fine estates
from South Africa’s Western Cape wine region. Selections include some of
the oldest estates in the region to some of the most modern and newest offerings.

To learn more about Cape Classic Imports, visit their website.

Friday April 29
12:45 arrival | 1:00pm lunch

MENU

FIRST
Raats Chenin Blanc Original, 2014
Crab Samosa – hearts of palm, spiced yogurt

SECOND
Indaba Mosaic Red, 2014
(Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot)
Cape Malay Fish Curry – Cod, roasted garlic, basmati rice, cilantro

ENTREE
Kanonkop Kadette, Stellenbosch, 2013
Pinotage, Cabernet Sauvignon, Merlot, Cabernet Franc
Lamb Pie Bobotie – tamarind, almonds, golden raisins, sweet potato

SOMETHING SWEET
Jam Jar Shiraz Spritz
Crunchie – oatmeal cookie bar

$42.00 per person
(not including tax or gratuity)

Please call for reservations
860.236.6299

max’s oyster bar | 964 farmington ave. | w. hartford, ct 06107 | @maxsoysterbar

Autism Speaks, Max Listens

AS featured event calendar

AUTISM SPEAKS, MAX LISTENS

Max Lights it up Blue – April 2, 2017

The MAX Restaurant Group, with eleven locations in Connecticut, Massachusetts, and Florida, is proud to partner once again with Autism Speaks, the nation’s leading autism advocacy organization for another one day fundraising event. On Sunday, April 2nd, MAX will be donating 10% of the day’s sales to the Autism Speaks New England and Palm Beach County Chapters.

“After the success of last year’s event, we are very happy to host this special fundraiser on World Autism Awareness Day to help bring autism awareness and money to our local communities”, said Bobby Venetianer, Operations Manager for the Max Restaurant Group. This important cause will be highlighted through a company-wide campaign to bring people out for Sunday Brunch, lunch or dinner. Additional donations will be accepted and given directly to the charity from any of the locations in Connecticut, Massachusetts, and Florida. Mr. Venetianer adds: “Bring the family and friends and come enjoy a great day and help us raise a lot of money for a wonderful organization”.

For more information, please contact Bobby Venetianer at bobbyv@mrgct.com. This event was his initiative and is very near and dear to him, as is son is on the Autism Spectrum.  Thank you in advance for your support.

MAKE A RESERVATION ONLINE

About the Max Restaurant Group

Founded in 1986 by Richard Rosenthal, the Max Restaurant Group currently operates 11 successful, distinct, and independent restaurants in the Greater Hartford, CT/Springfield, MA areas and The Cooper in Palm Beach Gardens, FL. The company prides itself on its customer service and innovative approach in delivering the best dining experience possible and always put forth an uncompromising commitment to quality, service, style, and cuisine. To share in the experience, please visit us in our restaurants or at maxrestaurantgroup.com

About Autism Speaks

Autism Speaks is the world’s leading autism science and advocacy organization. It is dedicated to funding research into the causes, prevention, treatments and a cure for autism; increasing awareness of autism spectrum disorders; and advocating for the needs of individuals with autism and their families. Autism Speaks was founded in February 2005 by Suzanne and Bob Wright, the grandparents of a child with autism. Since its inception, Autism Speaks has committed more than $570 million to its mission, the majority in science and medical research. On the global front, Autism Speaks has established partnerships in more than 70 countries on five continents to foster international research, services and awareness. To learn more about Autism Speaks, please visit AutismSpeaks.org.