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

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)

 

Max’s Oyster Bar Soter Vineyards Wine Dinner

On Thursday July 20, 2017, Max’s Oyster Bar hosted the Soter Vineyards Wine Dinner featuring the wine maker himself James Cahill. The dinner featured the work of Chef Hunter Morton and consisted of a five course meal with a reception.

Reception consisted of Fried Green Tomatoes paired with Soter Vineyards Brut Rose Mineral Springs Ranch, Nv, Yambill-Carlton.

The first course consisted of Heirloom Melons served with fig, prosciutto, ricotta, mint and almonds.

The second course consisted of Vadouvan Grilled Shrimp served with Local lemon cucumbers, watermelon, green goddess and pickled mustard seeds.

The third course consisted of Seed Crusted Local Striped Bass served with local squash and roasted tomato bread stew.

The fourth course consisted of Licorice Spiced Hudson Valley Duck Breast served with charred cornbread dressing and cherry lavender jus.

The fifth course consisted of Fried Belltown Hill Orchards Blueberry Ice Cream served with blueberry sauce.

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

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’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)