Whiskey & Cigar Dinner at Max Fish

Beam-Suntory-at-Fish-1aTuesday, October 14th at 6:30pm at Max Fish, Glastonbury, CT
Featuring the cuisine of Chef Robert Peterson

Jim Beam, the historical American Distiller has joined forces with Suntory, the
premier whiskey producer of Japan to offer the world renowned portfolio of
whiskeys featured in this incomparible dinner event. Treat yourself to a tour of
whiskeys from Canada, Ireland, Scotland, Japan, & the United States paired with
Davidoff Cigars, specially selected by The Tobacco Shop of Hartford, CT.

With Special Guest Speaker: Mike DePasqua, Regional Manager – Beam Suntory

Reception
Pork Belly & Apple “Lollipops”
Baked Oysters with Brown Butter Hollandaise
Kentucky Straight Bourbon Whiskey, Jim Beam Single Barrel

I
Cured Irish Sea Trout
horseradish-mustard crème fraiche, pumpernickel toast, pickled sweet onion
Irish Whiskey, 2 Gingers

 II
Stonington Red Shrimp Ramen Noodles
Cloverleigh Farm bok choy, Japanese eggplant, green herbs, bacon dashi
Japanese Whisky, Hibiki 12 year old

III
Gourmavian Chicken
pan roasted breast, smoked leg, toasted barley,
hubbard squash, creamy blue cheese pan sauce
American Rye Whiskey, Knob Creek Small Batch

IV
Lamb Leg au Poivre
sweet potato-root vegetable hash, cheddar creamed spinach,
green peppercorn demi-glace
Single Malt Scotch Whisky, Laphroig 10 year old (Islay)

Dessert
Pumpkin “Pain Perdu”
The Creamery vanilla ice cream, poached pear, maple-walnut crumble
Canadian Whisky, Canadian Club Small Batch – Sherry Cask

$125 per person
not including tax & gratuity

Reservations Required. Please call, 860.652.3474

MaxFishCT.com

TK Beerfest & Pig Roast

beerfest 2014

Sunday, November 2, 2014

From 12-5pm

Featuring brews from:

BACK EAST, BALLAST POINT, BLACK HOG, BROOKLYN, DOGFISH HEAD, FOUNDERS, GOOSE ISLAND, LAGUNITAS, LONG TRAIL, NEW ENGLAND, OSKAR BLUES, OTTER CREEK, STONE, STONY CREEK, THE SHED, THOMAS HOOKER, YUENGLING

A portion of the proceeds to benefit Pan Mass Challenge (www.pmc.org)

$45 per person, not including tax or gratuity. Available online here.

($55 at the door the day of the event)

For tickets and information, please call 860.493.7412

1st Annual HOPtoberfest!

HOPtoberfest-Ad-for-CTnow---MAX-Group-2Max’s 1st Annual HOPtoberfest!
Sunday October 12, 2014. 1:00pm to 6:00pm
Rosedale Farms & Vineyards
25 East Weatogue Street, Simsbury, CT
Beer & Food Tasting: $35 per person
tax & gratuity not included
Live Music, Food Trucks, your own tasting glass and more!
For tickets visit: TinyURL.com/HOPtoberfest
or call 860.566.8360 for more information.
A portion of the proceeds goes to the Connecticut Farmland Trust.
This is a 21 and over event, rain or shine. Valid ID required for entrance.

29 Craft Brews and Counting:
Allagash Brewing Co. – Portland, ME
Back East Brewing Co. – Bloomfield, CT
Black Hog Brewing Co. – Oxford, CT
Blatant Brewery – Williamsburg, MA
Blue Point Brewing Co. – Patchogue, NY
Broad Brook Brewing Co. – East Windsor, CT
Captain Lawrence Brewing Co. – Elmsford, NY
City Steam Brewing Co. – Hartford, CT
Firefly Hollow Brewing Co. – Bristol, CT
Foolproof Brewing Co. – Pawtucket, RI
Harpoon Brewery – Windsor, VT
Hartford Better Beer Co. – Hartford, CT
Long Trail Brewing Co. – Bridgewater Corners, VT
Olde Burnside Brewing Co. – East Hartford, CT
Ommegang Brewery – Cooperstown, NY
Overshores Brewing Co. – East Haven, CT
Pioneer Brewing Co. – Sturbridge, MA
Relic Brewing Co. – Plainville, CT
Shebeen Brewing Co. – Wolcott, CT
Somerville Brewing Co. (Slumbrew) – Somerville, MA
Smuttynose Brewing Co. – Hampton, NH
Spencer Trappist Brewery – Spencer, MA
Stony Creek Brewing Co. – Branford, CT
Stubborn Beauty Brewing Co. – Middletown, CT
Thomas Hooker Brewing Co. – Bloomfield, CT
Two Roads Brewing Co. – Stratford, CT
Willimantic Brewing Co. – Willimantic, CT

CT Chef To Farm Week at MAX!

From the farm to the table. An everyday occurrence at a MAX restaurant.
In celebration of all the farmers, cheese makers, bakers & culinary artisans
MAX’s chef have put together a special menu for you, highlighting all
the goodness, right in your own back yard.
For all the delicious details, visit us here!

Max Chef To Farm: The Vegan Table

The-Vegan-Table-2014Max Chef To Farm Executive Chef Scott Miller and noted Vegan Chef Jennifer Manley
have once again paired up to create a unique menu to end our 2014 season in style.
RECEPTION 5:30PM
Locally Inspired Vegetable Foodscapes
Dips | Spreads
Summer Rolls
Hickory Hill Peaches | Avocado | Tamari
Trumpet Royale Mushroom
Tempeh Bacon | Duxelles
Beet Burger Slider
HBC Roll | Horseradish Dijonnaise
Smoked Tofu from The Bridge
Cashew Ranch|Pickled Local Carrot & Celeriac
Starlight Gardens Collard Wraps
Seitan | Sub Edge Farm Peppers & Onions
Juliette Tomatoes
Curried Chic Pea Salad
Chilled Golden Beet Soup Shooter
Chioggia Beet Chip
AMUSE BOUCHE
Beyond Meat Skewer
Radish Salad | Salsa Verde
FIRST COURSE
Smokey Corn Chowder
Local Potatoes | Cashew Crème | Corn Bread Crouton
SECOND COURSE
Roasted Cauliflower
Cauliflower Puree | Pumpkin Seeds | Prunes | Parsley
THIRD COURSE
Citrus Cured Tempeh
Eggplant | Tofu Ricotta | Capers
FAMILY SIDES
M&M Stir Fry
Head to Tail Turnips
DESSERT COURSE
Dark Chocolate Gatueux
Coconut Cream | Pears & Peaches

Reception and Dinner includes Local, Organic Wines
$115 per person (not including tax & gratuity)
To reserve your seat, CLICK HERE or call 860.566.8360

Plump Jack Winery Dinner at Max Downtown

PlumpJack-Email-2TUESDAY, SEPTEMBER 16TH, 2014 AT MAX DOWNTOWN
Experience the incomparable wines of PumpJack Winery
Cuisine by Executive Chef Hunter Morton
Wine pairings by Max Downtown Wine Director Justin Gavry

PlumpJack Winery sits squarely in the heart of Napa Valley’s renowned Oakville
region, surrounded by a 42 acre estate vineyard highly regarded for the quality of
its Cabernet Sauvignon. Both the winery building and the vineyard date back to the
1800s, when winemaking pioneers first took advantage of a unique position on the
valley floor. From the oldest, rockiest section, the “I” Block where we source our
Cabernet Sauvignon Reserve, to more recent plantings, PlumpJack strives to
maintain balanced vines. Thanks to the full, expressive range of the estate,
our wines have become known for their intriguing complexity.

Guest Speaker: Scot Gaffney, Eastern Regional Sales Manager
for Plumpjack Estate and Cade Estate Wineries

Reception: 6:00pm – Dinner: 6:30pm
Reception
Passed hors d’oeuvres
CADE Sauvignon Blanc, 2013, Napa Valley
I
Ginger Lobster Dumplings
Starlight Gardens bok choy, sprouts, shishito peppers, bacon dashi
PlumpJack Chardonnay 2013, Napa Valley
II
Marwin Farms Duck Sausage Flatbread
figs, midnight moon cheese, candied onions, kale
PlumpJack Merlot, 2012, Napa Valley
III
Broccoli Pain Perdu
Iberico ham, cured egg yolk, Cato Corners Farm mornay sauce, brioche
PlumpJack Syrah, 2012, Napa Valley
IV
Roasted Porchetta
Rosedale Farms corn pudding, sungold tomatoes, local beans
CADE Howell Mountain Cabernet Sauvignon, 2010,
Howell Mountain – Napa Valley
V
Veal Roast Beef
potato fondant, chanterelle mushrooms, sweet breads,
glazed radishes, Gary’s roasted garlic jus
PlumpJack Cabernet Sauvignon “McWilliams Oakville Estate”,
2010/2011 comparison, Napa Valley

Petit Fours & Mignardises

$175 per person
not including tax & gratuity

Tickets can be purchased online here
18% gratuity and 6.35% CT State Sales Tax will be added during checkout.
Tickets will not be mailed. Your name will be on our reservation list.
For inquiries or information, please call: 860.522.2530
MaxDowntown.com

Dinner at the Nathan Hale Homestead

Dinner-at-the-Homestead-2014-EDIT-2 copyConnecticut Landmarks celebrates Food, Farms & Connecticut History.
Dinner at the Homestead celebrates our state’s rich agricultural
heritage at the Nathan Hale Homestead in bucolic Coventry, CT.
This exceptional event features a farm-to-table multi-course dinner
prepared by Executive Chef Scott Miller of Max’s Oyster Bar
& Max Chef To Farm Dinners. Take a tour of the historic
Nathan Hale Homestead with demonstrations, live music,
living history, silent auction and more!
5:30pm: Open Homestead
6:00pm: Cocktails & Hors d’oeuvres
7:00pm: Dinner
Call today for reservations! 860.247.8996 ext. 23
$175 Individual Ticket
$1,200 for a Table of 8 (a $200 savings)
Or purchase individual tickets online here
All proceeds benefit educational programming at
Connecticut Landmarks’ Properties.
*Rain Date: Sunday, September 7th, beginning at 4:30 pmCt Landmarks Logo

Luau & Pig Roast at Max’s Tavern

Tavern-Luau-EDITThursday, August 28th at 6pm – Max’s Tavern, Springfield
On the patio with live music by SDrum
Menu by Executive Chef Paul Roberge

Hors d’oeuvres at 6pm
Lomi Lomi Salmon
The Garlic Farm tomato, Maui onion
Ahi Tuna Poke
Coconut, red onion, sesame
Complimentary Tasting of our
Blue Hawaiian Mai Tai

Main Course at 7pm
Slow Roasted Pig
from Skalbite Family Farm of Monson, MA
Side Dishes
Sesame Coconut Fried Rice
Pineapple Sweet Potato Fritters
Mango Cabbage Slaw

Dessert
Pineapple Upside Down Cake
Banana caramel

$40 per person
(not including beverages, tax & gratuity)
For reservations, please call: 413.746.6299

Tiki Drink Menu available at our cash bar
Painkiller: Plantation rum, coconut, pineapple
and orange juice, touch of nutmeg $10
Havana Cocktail: Goslings Black Rum, Cointreau,
fresh lime and orange juice, orange bitters $9
Hawaiian Mule: House-infused pineapple vodka,
fresh lime juice, ginger beer $8
The Honolulu: Reposada Tequila, Amaro, dark rum,
raspberry syrup, fresh pineapple and lime juice $9
Caiparhina: Cachaca, dark simple syrup,
fresh lime juice $8

Max Chef To Farm “Head To Tail”

C2F-Head-To-Tail-3-1 copyCuisine by Chefs Hunter Morton & Scott Miller
RECEPTION 6:30PM
The Picket Fence of Local Vegetables
Dips | Spreads
Sub Edge Farm Radishes
Sea Salt | Goat Butter
Sepe Farm Lamb Burgers
Golden Tomato Ketchup | Hartford Baking Co. Roll
Broad Brook Beef Cheek Huaraches
The Garlic Farms Pickled Onions
Watermelon Skewers
Crisp Pork Belly | Basil | Pickled Watermelon Rind
Housemade Ricotta
The Farmer’s Cow Milk | Starlight Gardens’ Tomatoes
GourmAvian Farm Chicken Liver Mousse
Chicken Skin | Horseradish & Beet Eggs
AMUSE BOUCHE
Marwin Farm Duck and Peach
Smoked Breast | Peach Marmalade | Rillettes
Peach Mostarda | Chicharrón | Peach Salt
FIRST COURSE
Sub Edge Farm Beets
Oak Leaf Dairy Goat Cheese Stuffed Red Beets | Beet Greens
Beet and Fennel Vinaigrette | Salt Roasted Gold Beets | Chioggia Chips
SECOND COURSE – LOCAL CATCH
Stonington Squid & Peppers
Squid Ink and Jimmy Nardello Pepper Risotto | Grilled Squid
Shishito Pepper Skewer | Arborio Crusted Squid | Romesco
Stonington Monkfish & Summer Squash
Monkfish Liver Mousse | Squash Blossoms |Monkfish Confit
Zucchini Bread Toast | Piperade
ENTRÉE COURSE
Secchiaroli Farm Pork & Onions
Pork Presse | The Garlic Farm Sweet Onion Soubise
Crispy Pig Ear Salad | Grilled Scallions
TABLE SHARES
Rosedale Farms Corn On The Cob
Honey Butter | Chipotle Salt
Starlight Gardens’ Tomato Gratin
HBC Bread Crumbs | Coach Farms Aged Goat Cheese
BREADS
Hartford Baking Company
DESSERT COURSE
Stone Fruit
Roasted Apricots | Plum Sorbet | Oak Streusel
Reception and Dinner includes Local, Organic Wines
$115 per person (not including tax & gratuity)
To reserve your seat, CLICK HERE or call 860.566.8360