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)

Trumbull Kitchen Patron Tequila Dinner

On Friday May 26 Trumbull Kitchen hosted its 2nd Patron Tequila Dinner in Downtown Hartford. The event featured a five course meal with a reception starting with chips and Charred tomato, tomatillo, habanero-mushroom.

The event’s first course consisted of Ostra en el Mitad Cascara; Blue Point oysters on the half shell with green adobo-smoky chipotle salsa.

The event’s second course featured Ensalada Capriana with Back yard drop and Zebrino tomatoes, napal-poblamo Rajasthan red sorrel and pumpkin seeds.

The event’s third course featured Wood Grilled Alaskan Halibut with Red chile marinade, guajilo mango salsa, warm rice salad and potato hay.

The event’s fourth course featured Carne Asada with Ancho grilled rib eye, black beans, house made crema and guacamole.

The event’s final course consisted of a Abuelita Chocolate Pecan Tart with XO whipped cream.

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

Max’s Oyster Bar Hartford Flavor Dinner

Looking to start your weekend early ?

Join Max’s Oyster Bar on Thursday Evening on June 1, 2017 for a Road Trip and Pop-Up Cocktail Pairing Dinner at the Hartford Flavor Company with a reception starting at 6:30 pm.

Dinner will include a selection of several dishes that include: a selection of summer seasonal Hors d’Oeuvres, a Crab & Cucumber Salad, Pizza Bianco, a Chai Spiced Roasted Chicken, a Miso-birched Brazed Pork Belly, a Lavender Spiced New Zealand Lamb and ending with a Cranberry Milkshake.

The event will be lead by Chef Hunter Morton and Mixologist Derek Vitale alongside the Savoy Roadshow inspired from the flavors of Wild Moon Spirits and seasonal ingredients from local farms within Hartford County.

Ticket prices are $110 per person.

(Not including tax & gratuity)

Location of event: Hartford Flavor Company, 30 Arbor St, Hartford, CT 06106

For more information & reservations: http://mobtakeover.brownpapertickets.com/

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

Amore Amari: Love the Dark Side of the Cocktail

We are Not Saying You Will Live Longer by Drinking Amaro,                              but you will definitely have a good time while you are here if you do…

Amore Amari: Love the Dark Side of the Cocktail

A COCKTAIL DINNER FOR THOSE A LITTLE MORE ADVENTUROUS

The word amaro literally means “bitter” in Italian.
And that’s just what we are celebrating, to varying degrees. Made by infusing a neutral spirit or wine with a blend of botanicals, Amaro is always aged in either a barrel or a bottle. Each expression uses a very specific recipe of ingredients like herbs, flowers, bark, and citrus peels to create its own unique character, which varies greatly based on where it’s produced. Tempered by adding sugar, some Amari are sweeter than others, but all have an underlying herbal bitterness, creating the intense and refreshing flavor that has made it such a popular drink in Europe, and now is highlighted as a key cocktail ingredient by the modern bartender.

While many countries have their own versions of the liqueur, Italy produces some of the best. This menu is designed to highlight the best of both worlds, with Amari cocktails by Anthony DeVito and a pairing menu to match by Chef Michael Touranjoe. Join us as we dive deep into the dark end with beautifully crafted cocktails and the menu to match.

March 14, 2017

Reception 6:15, Seating at 6:30

Reception

1.
Seaside Rendezvous
Hamachi
Canteloupe, Fennel Frawns, Yuzu Foam
Marinade with Tamarind, Ginger and Lime

2.
Chartreuse Mousse
Minted Pea Soup
Basil Crystals, Vanilla Crème Fraiche, Nutmeg

3.
Honey Don’t
Rosemary Shrimp Brochette
Salted Honey, Gingered White Balsamic Gastrique, Arugula

4.
Campari Fireball (Shot)
Blood Orange Sorbetto
Chartreuse Granita

5.
Boulevardier Variant
Short Rib Risotto
Chocolate, Bada Bing Cherry

6.
Senza Nome
Foie Gras
Smoked Strawberry Jam, Brioche, Ancho Demi Glaze, Chicory

Dessert
Maple Fernet
Sweet Raspberry Crêpe
Walnut, Bitter Sweet Chocolate, Fernet Branca Syrup

$85 per person
(not including tax or gratuity)

Please call Max Amore for Reservations
860-659-2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

Max’s Oyster Bar “Local Distillers Dinner”

2016-06-23 Berkshire Mountain

ARTISANAL DISTILLER DINNER
with
Special Guest Speaker:
Chris Weld
Founder, Owner & Distiller

Please join us for a very special evening of locally crafted, award-winning spirits
featuring Berkshire Mountain Distillers.

Thursday | June 23 | 6:30pm

Menu by Chef Hunter Morton

Founded in 2007, Berkshire Mountain Distillers (BMD) has grown to include
a wide range of award-winning spirits. Chris began selling BMD’s spirits door to door in Massachusetts
out of the back of his truck, and today they are available in 19 states.
Chris remains fully involved at the distillery and has a passionate hands-on relationship with every bottle.


To learn more about BMD, visit their website.

MENU

When You Sit

Cucumber Collins with Ice Glen Vodka

New Bedford Scallop Crudo

cucumber, wasabi caviar, radish, nori, basil, thai chili

1st COURSE

Strawberry Clover Club with Max’s Custom Ethereal Gin

Crispy Lobster

avocado futomaki roll, spicy aioli, pea tendrils, sesame seeds

fennel, rhubarb confit, crispy artichoke, cherry sauce

DESSERT

Cold Brew Cocktail

Rosedale Farms Strawberry Coffee Cake

cream cheese glaze, coffee anglaise

~menu subject to change~

$85.00 per person

(not including tax or gratuity)

Please call for reservations

860.236.6299

BMD Website

http://berkshiremountaindistillers.com/

 

 

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

 

The Cooper Presents a Scotch and Cigar Dinner 7/23

MRG_TheCooperLogo_k

The Cooper Restaurant
is pleased to present a
Scotch and Cigar Dinner featuring
The Balvenie Distillery | Davidoff Cigars

Thursday, July 23
6:00pm reception | 6:30 seating

Special guest speakers for the evening will be
Carlos Escalona from Davidoff Cigars

Davidoff_cigarsDavid Laird, The Balvenie Ambassador

The-Balvenie-Masters-of-Craft-logo

Menu by Chef Adam Brown

Reception
Craft Cocktail Featuring Monkey Shoulder Blended Whisky
Chorizo & Manchego Stuffed Dates (passed)

First course
The Balvenie 14yr Caribbean Cask
Smoked Faroe Island Salmon Tartar
Smoked eggplant purée/pickled eggplant/quail egg/crispy sunchokes

Second Course
The Balvenie 15yr Single Barrel
Roasted Lamb Loin
Duck fat braised Brussels sprouts, “butter scotch” gastrique, tobacco onions

Entree
side by side with
The Balvenie 12yr Double Wood and The Balvenie 17yr Double Wood
Coffee Rubbed Prime New York Strip Steak
Braised short rib& smoked bacon ragout, sherry- wild mushroom Demi, watercress “pesto”

Dessert
The Balvenie 21yr Port Wood
Ancho-Cinnamon Flourless Chocolate Cake
Chartreuse whipped cream

cigars provided will be | Davidoff Classic 2000 and Davidoff Winston Churchill

$92 per person, not including tax or gratuity

Please call The Cooper for reservations
561.622.0032

The Cooper Restaurant is located at
4610 PGA Boulevard | Palm Beach Gardens

seating for this event is very limited

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

Max Fish Presents Leblon Cachaca Dinner #2

2015-06-11 Leblon Dinner

Max Fish is very pleased to present a
LEBLON
CACHAÇA DINNER

June 11th, 2015
With special guest Steve Luttmann,
Founder & President of Leblon Cachaça

Menu by Robert Peterson, Executive Chef at Max Fish
Cocktails by Andres Soriano, Bar Manager at Max Fish

Reception 6:30pm
O Corocao Cocktail, featuring Leblon Cachaça

Course 1
Lau Morango
Strawberry, demerara, lime

Caramelized Salmon
Guava glaze, palm heart salad, avocado, jalapeno vinaigrette

Course 2
Rosemary in Rio
rosemary, lemon, honey

Grilled Squid & Octopus
Moqueca bahiana broth, dende oil, sweet peppers, coconut milk

Course 3
O Tiki
triple sec, falernum, lime

Gringo Churrasco
Pork Belly Wrapped Beef Tenderloin, Linguica, farofa, black bean sauce,
chimmichurri

Dessert
La Brasilia
Leblon Cedilla, rock candy, bitter

Passionfruit Crepe Cake
Ripe strawberries, toasted coconut

$69 per person
not including tax or gratuity

Please call Max Fish in Glastonbury for reservations
860-652-3474 (FISH)

110 Glastonbury Blvd, Glastonbury, CT 06033
maxrestaurantgroup.com/fish

1815 to 2015: Celebrating 200 years of Laphroaig Whisky

MAX DOWNTOWN IS VERY PLEASED TO PRESENT
1815 TO 2015:
A CELEBRATION OF 200 YEARS OF LAPHROAIG SCOTCH WHISKY

WITH SPECIAL GUEST SIMON BROOKING
MASTER WHISKEY AMBASSADOR FOR LAPHROAIG DISTILLERY

Simon_brooking

TUESDAY MAY 12TH AT MAX DOWNTOWN, HARTFORD

6:00PM
MEET & GREET RECEPTION WITH SIMON BROOKING
LAPHROAIG 10 YEAR COCKTAIL

6:30PM SEATING

MENU BY CHEF CHRISTOPHER SHEEHAN

1
HOUSE MADE LAMB SAUSAGE
FAVA BEANS, PICKLED RHUBARB, SHISITO PIPPERADE
LAPHROAIG SELECT

2
CITRUS CURED SCOTTISH SALMON
TARRAGON CRUMPET, BEETS, RADISH, WATERCRESS CRÈME FRAICHE
LAPHROAIG 10 YEAR CASK STRENGTH

3
POINT JUDITH RAZOR CLAMS
SMOKED POTATO, PANCETTA, RAMP BUTTER
LAPHROAIG QUARTER CASK

4
ROASTED WAGYU SIRLOIN
MOREL MUSHROOMS, BUNCHING ONIONS, NETTLE EMULSION
LAPHROAIG TRIPLE WOOD

5
COCONUT AIR CAKE
LAPHROAIG CHOCOLATE PUDDING
LAPHROAIG 25 YEAR

laphroaig-25y

$125 PER PERSON
NOT INCLUDING TAX OR GRATUITY

SEATING IS VERY LIMITED.
PLEASE CALL FOR RESERVATIONS: 860.522.2530

CITY PLACE, 185 ASYLUM STREET HARTFORD, CT 06103

see the video tour of Laphroaig below…

Click here for the Max Restaurant Group online Calendar

Announcing Our 7th Annual Chef To Farm Dinner & Festival Season!

C2F-2015-New-EDIT

Summer 2015 Max Chef To Farm Dinner & Festival Schedule

Sunday, June 21: Lobsterfest
2:00pm – 6:00pm at 6:30pm  at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, June 25: Berries & Blossoms
6:30pm  Rosedale Farms & Vineyards, Simsbury, CTThursday, July 9: Catch – A Local Seafood Gathering
6:30pm at Rosedale Farms & Vineyards, Simsbury, CTSunday, July 12: Moo & Brew
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CTFriday, July 17: Bluegrass, Beer & BBQ
6:30pm at The Farmer’s Cow, Graywall Farms, Lebanon, CTThursday, July 23: Corn!
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Sunday, July 25: Lobsterfest Two
5:00pm – 9:00pm at 6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, July 30: Heirlooms & Heritage
6:30pm at Sub Edge Farm, Farmington, CT

Thursday, August 6th: Summer Harvest
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, August 13: Tomato To-mah-to
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Saturday, August 15: Tomato To-mah-to
6:30pm at The Farmer’s Cow, Graywall Farms, Lebanon, CT

Sunday, August 30: Farm Fest
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, September 3: The Crop Up Pop Up
5:30pm at Sub Edge Farm, Farmington, CT

Sunday, September 13: Farm Fest
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, September 17: The Vegan Table
5:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Sunday, September 20: Dinner In The Orchard
5:30pm at Hickory Hill Orchard, Cheshire, CT

Sunday, September 27: Brunch On The Farm
11:00am at Sub Edge Farm, Farmington, CT

Sunday, October 11: HOPtoberfest by MAX
2:00pm – 6:00pm at Rosedale Farms & Vineyards, Simsbury, CT

For more information, visit: MaxChefToFarm.com