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)

Stony Creek Beer Dinner at Max Burger LM

Stony Creek 16

Max Burger in Longmeadow is Pleased to Announce

A Stony Creek Brewery Beer & Food Pairing Dinner

Connecticut has one of the fastest growing craft beer industries, with over 40 breweries now in production.

Leading the way is one of the most recognized and modern breweries along the CT coastline – Stony Creek Brewery.
At Stony Creek, the goal is to make the best, highest-quality beer in the region,
and introduce new craft beer drinkers to flavors that are both familiar and new.
This dinner and menu is an insight to that goal.

Special Guest Speaker: Katherine Hoag

Stony Creek Brewery, Branford, CT

Monday, June 20th
(The day after Father’s Day. What a great gift for Dad!)

6:00pm

Menu by Chef Gabe Vancil

Course 1

RADISH & BEET SALAD

watermelon radish, roasted beets, arugula, roasted red pepper,
lemon oil drizzle, rosemary balsamic reduction

Stony Creek Sun Juice [Belgian White]

Course 2

FLASH FRIED ARTICHOKE HEARTS

shaved local artichokes, garlic, parmesan cheese, romesco sauce

Stony Creek Lil’ Cranky [Session I.P.A]

Course 3

CRISPY PROSCIUTTO SLIDER

prosciutto, lettuce, tomato, fresh herb mayo, asiago

Stony Creek Pineapple I.P.A.

Course 4

PORCHETTA

slow roasted marinated pork loin rolled in pork bellies,
local grilled rainbow asparagus, pan jus gravy

Stony Creek Dock Time [Amber Ale]

Dessert

FRIED APPLE PIE

local apples and mascarpone-stuffed wontons, vanilla ice cream, caramel drizzle

Stony Creek Crimsang [Double Sour I.P.A]

$65.00 Per Person

(Not Including Tax or Gratuity)

Please Call for Reservations

(413) 798-0101

684 Bliss Road | Longmeadow, MA | 01106

Harpoon Beer Dinner at Max Amore May 17

20160517 Harpoon

Celebrating American Craft Beer Week
Max Amore is very pleased to present
A Beer & Food Pairing Dinner
featuring New England’s own Harpoon Brewery

Special Guest Speaker
Corey Johnson from Harpoon Brewery

Tuesday May 17th, 2016
Seating at 6:30pm

Reception
Harpoon Brewery Direct Specialty
Passed hors d’oeuvres

Course 1
Harpoon Take 5 Session IPA
Lemon Leaf Wrapped Spicy Lamb Meatballs
Toasted Cumin Seed Whipped Ricotta

Course 2
Harpoon Camp Wannamango Pale Ale for Summer
Prosciutto Beggar Purses
Prosciutto di Parma, Fresh Berries, Baby Arugula,
Buffalo Mozz, Broken Balsamic Vinaigrette

Course 3
Harpoon Sticke Alt 100 Barrel Series #57
Fire Roasted Bratwurst
Toasted Spatzle, Beer Pickled Cabbage, Mustard Bbq Sauce

Dessert
Harpoon Arctic Ale
Bacon S’Mores
Applewood Bacon, Milk Chocolate, Marshmallow, Graham Cracker

$55 per person
(not including tax or gratuity)

Please call for reservations 860-659-2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

Celebrate Cinco with Cazadores Tequila at Oyster Bar

Cazadores 2016

Max’s Oyster Bar Is Pleased To Present:

A Cinco de Mayo Celebration

Featuring Tequila Cazadores

Special Guest Speaker
Nadine Gengras, Tequila Maven

Thursday | May 5 | 6:30pm

Please join us for a special “Cinco Celebration”
with a menu by Executive Chef Hunter Morton
and cocktails created by Mixologist Derek Vitale.

Tequila Cazadores. From the Highland region of Jalisco, Mexico,
where earthly elements align to produce the most perfect agave.
The climate yields sweet, strong and delicious plants.
Matured to perfection for at least seven years.

To learn more about Tequila Cazadores, please visit their website.

EL MENU

CUANDO TE SIENTAS
(“When You Sit”)
Bohemia | Original Lager
Snapper Ceviche
watermelon granita, cucumber gel, pineapple, chiluba caviar, corn tortilla

UNO
Cazadores Tequila Silver
Chili Paloma Side By Side with Mini-Shooter
Margarita’s Shrimp Tamale
roasted tomato sauce

DOS
Cazadores Tequila Reposado
El Diablo Side By Side with Mini-Shooter
Taco el Pollo
confit chicken, grilled mexican onions, chele’s death salsa

TRES
Cazadores Tequila Anejo
Oaxaca Old Fashioned Side by Side with Mini-Shooter
Chile Relleno
broad brook beef, poblano pepper,
oaxaca queso fresco, tequila-lime crema

EL POSTRE
(“Dessert”)
Cazadores Tequila Extra Anejo
Sipper
Tequila Tres Leches Cake
coconut, pineapple

~menu subject to change~

Dinner Followed By Live Music

$72.00 per person
(not including tax or gratuity)

Please call for reservations
860.236.6299

 

Wormtown Brewery Comes to Hoop City

WormtownTavern

Max’s Tavern is very pleased to present
Wormtown Comes to Hoop City
A Beer & Food Pairing Dinner
featuring Wormtown Brewery of Worcester, MA

Special Guest Speaker
Nick Gannon of Wormtown Brewery
Featuring the Cuisine of Chef Paul Roberge

Please join us for an evening of local beer and food as we welcome
Wormtown to Hoop City. Winner of numerous national & international beer awards,
Wormtown brews some incredible beers made with local ingredients,
(“a piece of Mass in every glass”), so if you haven’t had one yet, now’s the time!

To learn more about Wormtown Brewery, please visit their website

Thursday April 21 | 6:30pm Seating

MENU

Reception
Blonde Cougar | Summer Ale | 5% ABV

Course 1
Bottle Rocket | Pale Ale | 5% ABV | 55 IBU’s
Oxtail Marmalade Toast
pickled rhubarb, radish, celery leaf

Course 2
Punxsutawney | Pils | 5% ABV
Striped Bass Kinilaw
green mango, coconut vinegar, chili, spring onion

Course 3

Be Hoppy | Left Coast I.P.A. | 6.5% ABV | 70 IBU’s
Shoyu Ramen
spicy pork belly, snow pea kimchi, soft boiled egg

Course 4
Hopulence | D.I.P.A. | 8.5% ABV | 120 IBU’s
Grilled Spring Lamb
charred carrot, fava beans, ocopa sauce

Course 5
Spies Like Us | Russian Imperial Stout | 9% ABV
Black Russian Chocolate Cake
drunken blackberries

$65 Per Person
(not including tax or gratuity)

*menu subject to change*

Please Call for Reservations
413-746-6299

1000 Hall of Fame Ave | Springfield, MA | 01103

Stone Brewing Co. Beer Dinner @ TK – Come get Stone-d on 4/20

StoneTrumbull Kitchen Is Very Pleased To Preset A

4-20 Brewery Dinner featuring Stone Brewing Co.
Escondido , CA

With Special Guest Speaker
Chris Charest from Stone
Featuring the Cuisine of Chef Chris Torla

Founded by Greg Koch and Steve Wagner in 1996, San Diego-based Stone Brewing Co. is the 9th largest craft brewer in the United States. Stone has been listed on the Inc. 500 | 5000 Fastest Growing Private Companies list 11 times, and has been called the “All-time Top Brewery on Planet Earth” by BeerAdvocate magazine twice. The multifaceted company will be the first American craft brewer to own and operate a brewery in Europe, and is also building a production brewery and destination restaurant in Richmond, Virginia. Known for its bold, flavorful and largely hop-centric beers, Stone has earned a reputation for brewing outstanding, unique beers while maintaining an unwavering commitment to sustainability, business ethics, philanthropy and the art of brewing.

Wednesday 4-20-16
6:00 reception | 6:30 Seating
Menu
Stone Beer Dinner Menu
4-20-16

Reception – Stone IPA

Stone Americano Stout
Nicaraguan Maduro Smoked Venison Loins
roasted mushrooms, Moody Bleu tartlet

Stone Enjoy By 4.20
House Made Merguez and Shrimp Jambalaya
sweet peppers, plum tomato, celery leaf rice

Stone Vertical Epic 8.08.08
Fennel Grilled Quail
asparagus salad, Maine lobster salpicon, spring pea sauce

2016 Old Guardian Barley Wine Dry-Hopped with Pekko Hops
Valhrona Chocolate Sponge Cake
coconut caramel, Dark rum syrup, toasted pecans

$65 Per Person
(Not Including Tax or Gratuity)

Please Call Trumbull Kitchen for Reservations

Max Fish and Max Amore Pair Up for a Dual-Patio Dinner Featuring Harpoon Brewery

Harpoon-Brewery-Dinner-REVISEDAt the Max Restaurant Group, we are big fans of Harpoon Brewery, one of New England’s great craft brewers.  Annually we team up with the folks at Harpoon to present a patio dinner at Max Amore, but the response has been so tremendous the past few years that we have decided to expand this dinner over to the patio at Max Fish and host a dual-patio event featuring the teams at both restaurants.  The menu listed below is a collaboration by both chefs and their teams, and guest will get a unique experience while sipping the current and limited selections from Harpoon Brewery.  This is a first for us as we bring two teams together for a great experience.

Special Guest Speaker – Steve Mills of Harpoon Brewery

This will be a dual patio event featuring the talents of
Chef Robert Peterson of Max Fish
and Chef Ted Burnett of Max Amore

Sunday August 30th
Reception begins at 5:00 | Dinner about 5:45harpoonReception
Harpoon Kölsch style Summer Beer
Smoked Mussel Canapé, horseradish cream
Mixed Spiced Nuts
Scallop Crudo, wakame, yuzu, & cucumber

2nd course
Harpoon 100 Barrel Series #54 Nordic Saison
Italian Panini Duo
#1 – Hot Soppressata, baby arugula, shaved grana, balsamic soaked vidalia onions, brioche slider roll
#2 – Speck, fontina, peach marmalade, pickled asparagus, ciabatta,
tri-colored potato salad

3rd course
Harpoon India Pale Ale
Shellfish Curry
Summer vegetable noodles, chopped peanuts, mint, farm grown CT chile peppers

4th course
Harpoon Leviathan IPA
BBQ Pork Belly Short Ribs
smoked jalapeno bbq sauce, red cabbage coleslaw

Dessert
Harpoon Imperial Pumpkin
an American Double / Imperial Stout
Beignet Trio: maple, hazelnut, & mocha fillings
Chambord sabayon
toasted oat crumble

$59 per person
(not including tax or gratuity)

For reservations please call, Max Fish: 860-652-3474
or Max Amore: 860-659-2819

Baxter Brewing Co. Beer Dinner at Max’s Tavern June 25th

Max’s Tavern in Springfield is very pleased to present

a craft beer dinner featuring the brews of

Baxter-Brewing-logo

from Lewiston, Maine

With special guest speaker

Woodley Wardell – Brand Cansultant

Baxter brewing is the first brewery in New England to can all of its beers.  Can are better for the environment, better for the beer and can go where glass cannot – like places you want to enjoy a cold beer.

Join us in celebrating these fabulous beers alongside a pairing menu created by executive Chef Paul Roberge of Max’s Tavern. Dinner will be served on the patio (weather permitting).

Beer-ception starts at 6pm
Relax and enjoy a nice cold pint and some passed bites from the chef

Dinner seating at approximately 6:30pm

Course 1
Baxter Brewing Co. Pamola Xtra Pale Ale
Grilled Blue Pt. Oysters
garlic butter, speck, Serrano chili

Course 2
Baxter Brewing Co. Tarnation California-style lager
Tasso Ham and Pimento Cheese Slider
buttermilk biscuit, fried pickles

Course 3
Baxter Brewing Co. Lonely Goatherd Hoppy Maibock
Beef Brisket Taco
pickled rhubarb, duck cracklin’

Course 4
Baxter Brewing Co. Stowaway IPA
Berkshire Baby Back Ribs
IPA BBQ, sweet and spicy slaw

Dessert
Baxter Brewing Co. Summer Swelter
Strawberry Rhubarb Upside Down Cake
honey thyme glaze

$65 per person
(not including tax or gratuity)

Please call Max’s Tavern in Springfield for reservations

413-746-6299

1000 W Columbus Ave, Springfield, MA 01105
(In the Basketball Hall of Fame)

maxrestaurantgroup.com/tavern

Tröegs Brewing Company Beer Dinner at Trumbull Kitchen

2015-06-23 Troegs Dinner TK

troegs 2

Trumbull Kitchen is very please to announce a beer dinner
featuring the fabulous brews of Troegs Brewery of Hershey, PA.

June 23, 2015
Beer-ception @ 6pm
Dinner @ 6:30pm

Special Guest Speaker: Andy Piela of Troegs Brewery
Menu by Chef Steven Lundgren

COURSE ONE
Hop Back Amber Ale
Grilled Chicken Satay
coconut pancake / spicy peanut sauce

COURSE TWO
LaGrave (Bottle-conditioned Triple Golden Ale)
Picadillo Beef Patacon
three pepper cheese sauce

COURSE THREE
Sunshine Pils
Spring Salad
ramps / fava beans / english peas / kumquat /roquefort /dijon vinaigrette

COURSE FOUR
Troegenator Double Bock
Cold-smoked Pork Tenderloin
grilled spring onion  sweet potato gratin / maple bourbon demi-glace

COURSE FIVE
Jovial (Belgian-style Dubbel)
Salted Caramel Gelato
honeycomb crisps / espresso chocolate sauce

$65 per person
(not including tax & gratuity)

Seating is very limited. Call for reservations
860.493.7412

trumbull kitchen | 150 trumbull street | hartford, ct 06103 | trumbullkitchen.com
#TroegsAtTK

Max Downtown to Host a “Pairings Dinner” June 12th

Pairing-Dinner-email-3 copy 2PAIRINGS DINNER
Max Downtown’s Chef and Sommelier are Combining Forces to host a Pairings Dinner featuring seasonal cuisine paired with wines, limited release beer and craft cocktails from the Max Downtown Collection

The menu has been created in a collaborative manner by
Chef Christopher Sheehan and
Sommelier Justin Gavry
In the manner of a tasting menu in order to
highlight the best of both the Kitchen and the Bar

Friday June 12th
6:30pm

1st course
LOBSTER STEAM BUN
pickled ramp brown butter
Cava Cocktail
Raventos I Blanc Cava | grilled-lemon & chili syrup

2nd course
PROSCIUTTO WRAPPED FIGS
house made ricotta, stonewall apiary honey
The Lady Sherry
Hidalgo Oloroso, POM & fresh lemon juice, shaken into coupe, float of Moscato d’Asti

3rd course
FERMES ST-CANUT PORCELET DE LAIT
green garlic spring bean ragout
White Gold
Ithaca Beer Co., Bottle Conditioned, Rustic Pale Wheat Ale

4th course
COFFEE CRUSTED WYOMING BUFFALO
squash soubise, marble potato, smoked tomato steak sauce
(side by side)
The Terraces Zinfandel, Napa Valley, 2012,
Jefferson’s #946 Ridiculously Small Batch Bourbon, Barreled for Max

5th course
BROWN’S FARM STRAWBERRY OLIVE OIL CAKE
champagne sabayon
Averna Amaro | Basil Syrup

6th course
PEDRO’S PARFAIT
vanilla gelato pedro ximenez parfait, chocolate biscotti crunch
Bodegas Toro Albala DON PX Gran Reserva, Montilla-Morilles,1985

$75 per person
(not including tax or gratuity)

Please call Max Downtown for reservations
Seating is very limited

(860) 522-2530
185 Asylum St | Hartford, CT | 06103