Drink of the Week at Max’s Tavern: Moonshine Mojito

By Brian Mitchell, Corporate Beverage Director Max Restaurant Group

Moonshine mojito (summer 2013)

Max’s Tavern in Springfield, Massachusetts, has been working very hard to bring some really creative and tasty cocktails to their menus.  This summer we have a great lineup of cocktails to offer guests, and the response from those trying the drinks is absolutely fabulous; everyone is happy and thrilled with the selection.

One drink in particular seems to be doing very well – the Moonshine Mojito.  This drink was created and placed on the summer menu to take advantage of some great product coming out of a local distiller, Bully Boy Distillers from Boston.  We use their White Whiskey as the base and hit it some fresh mint and lime juice, juts like a classic mojito recipe.

bully-boy-white-whiskey

 

Refreshing and smooth is the best way to describe it, with no heavy “whiskey” fl
Come on down to Max’s Tavern (at the Basketball Hall of Fame) and try another great Max Cocktail.avors, this beverage is delicate and very drinkable, especially during the summer heat-waves.

Cheers!

Max Burger WH Brewery of the Month: Hooker (Bloomfield, CT)

Max Burger CircleEach month Max Burger of West Hartford selects a brewery to feature and showcase special beers and drink nights around.  For the month of July, the select Brewery of the Month is Thomas Hooker Brewery of Bloomfield, CT.  The Max Restaurant Group has a close working relationship with the Hooker staff as they brew the Brewtus Maximus American Pale Ale, which is the house beer at the Max Group and the Pale Ale selection in the Hooker beer line-up.

hooker logoAside from Brewtus Maximus, Thomas Hooker beers will be on feature all month.  Plus, there will be a special evening on Wednesday July 17, featuring small batch variations on some of Hooker’s regular beers, including a Rauch style Helles.  The guys from Hooker came over to Max Burger last week and smoked some malts in the smoker at the restaurant.  They have used this custom smoked malt as an ingredient in this very limited production version of the Munich Helles Rauch Bier, which is a “lighter” style smoked lager beer perfect for summer and smoked/grilled meats.

Here is how the brewery describes the beer – Munich dark, pilsen and vienna malts blended with special grains smoked right on site at Max Burger. This light style lager has a smokey flavor with a bready finish. This sessionable lager is sure to please a variety of palates.  ABV 5%

The concept for this style and the quality of the Hooker products can be attributed to the two brewers at the company.  These are two young but experienced brewers that have recently joined forces at Hooker and are making huge strides in quality and taste improvements.  They have a smaller brew system for making variations on their regular line plus some test batches.  The future is bright for Thomas Hooker Brewery and their brewmaster, Stephen Andrews, and his assistant Sean Piels (see their bio’s below).

SpinsterAnother Hooker beer that you will find on draft throughout the month at Max Burger is the Hooker Spinster XPA – the Spinster name comes from the fact that this is a single hop varietal Ale, hence the Spinster…Single…get it?  Tasty though, not mean and nasty.

Here is what they says about this one…

Dry Hopped Spinster XPA (cask conditioned)- We took our newest creation, the Spinster XPA, and dry hopped with Mosaic and Citra hops. The unfiltered XPA’s citrus aroma from late addition Summit hops blends with the Mosaic’s mango and lemon notes as well as the Citra’s tropical tones. ABV 4.8%

Meet the Brewers…

Stephen Andrews – Head Brewer

A graduate of Chicago’s World Brewing Academy International Diploma in Brewing Technology Program at Siebel Institute of Technology and Doemen’s Academy in Munich, Germany, Stephen also has a degree from the London based Institute of Brewing and Distilling. While studying and training as a brewer, Stephen’s travels have brought him to Bavaria, Austria, Belgium, England and an expansive tour of Germany. During his time in Germany, he trained in authentic German styles using a 7 barrel Steinecker brewing system. Back in the states, this Simsbury local joined the Thomas Hooker team in early 2011, where he has brought a wealth of creativity and brewing knowledge.

Sean Piel – Brewer

A graduate of Brewlab School of British Brewing Technology, Sean first found his passion for beer home brewing with his father at a young age. After attending Brewlab, Sean traveled to Belgium, Scotland and Ireland. Sean ended up spending time living in England and Germany to learn about different breweries, techniques of brewing and different beers. He rounded out his stay in Europe with a year long internship at Stoettner Brewing Company in Pfaffenburg, Germany. Upon his return to his native Connecticut, Sean came on board as a brewer at Thomas Hooker Brewing Company in the end of 2012.

 

Big Wine Wednesday kicks-off with: Jordan Winery 2007 Cabernet Sauvignon

By Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

A rare opportunity to taste some of the best wines from our award-winning wine cellar, offered by the glass for the first time by the glass at great prices.

All summer long, every Wednesday a different ‘Big Wine’ will be available by the glass during lunch and dinner for you to enjoy.

 

First up this week…Wednesday, June 19, 2013

Jordan Vineyard & Winery
Cabernet Sauvignon 2007 (from Magnum)
$25/glass

Winery Tasting Notes:
A seamless wine with beautiful, dense, blackberry aromas that echo through the mid-palate. The mouthfeel is silky-smooth with soft, round tannins accented by a vanilla quality from the French oak. The silky, soft finish is reminiscent in style of a Bordeaux Saint-Julien. Enjoyable now or worthy of cellaring through at least 2020.

Aged 12 months in 70% French oak and 30% American oak barrels (39% new), allowing
the flavors to marry and full tannin integration to take place. The lots were then reassembled to create the final master blend before aging two years in bottle.

75% Cabernet Sauvignon, 20% Merlot, 4% Petit Verdot, less than 1% Malbec

Each week, we will be posting the featured ‘Big Wine’ on our Facebook page
and on the Max Blog.

For additional information, please call Max Downtown at 860.522.2530

Max’s Tavern Summer Solstice Cocktail Party this Thursday

By Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

This week at Max’s Tavern in Springfield we are very pleased to announce the first of a series of Summer Cocktail parties.  The theme for this week will be a celebration of the Summer Solstice along with the introduction of our brand new summer drink list.  Come on in and enjoy tastings of our new line-up of summer drinks prepared by Max’s Tavern’s Craft Bartenders, music by the Floyd Paterson Band, and tasty bites paired with our cocktails.  

As a bonus feature we will have a sampling and cocktail demonstration using the Boston-based Bully Boy Distillers‘ award winning White Whiskey.  Produced on a local farm right here in Massachusetts from Prohibition-inspired recipes rediscovered after being buried for 70 years, these libations are catching the eye of some of the top media and drink makers in the country.  We are fortunate enough to have their local representative on hand for this evening to share the story and help you taste these great spirits.

The party runs from 4-6 pm, this Thursday June 20th.  See you there!

More this summer:

July 18 – Tiki Drinks

August 22 – Lazy Days and Long Drinks

September 19 – Endless Summer

For more info call Max’s Tavern at

413-746-6299

or visit our site at http://www.maxrestaurantgroup.com/calendar.php

Patio Dinner at Max A Mia – June 17 Wine from Piedmont

We are pleased to announce that the 2013 Summer Patio Dinner Series at Max A Mia in Avon, will kick off with a regional dinner focusing on the wines of Piemonte in Northwest Italy, featuring the wines of Marchesi di Barolo, one of the most historic properties in the entire region.

It is at Marchesi di Barolo that the modern style of Barolo was created in the mid-1800s, and is today where innovation and tradition combine to move the region forward with stylish wines.  Chef David Stickney from Max A Mia has created a pairing menu that highlights his modern approach to classic northern Italian cuisine served along the selections from Marchesi di Barolo.  David Rudman, Wine Specialist from Brescome Barton, Inc, will be on hand to discuss the wines.  This is the first of a monthly series at Max A Mia, and the plan is to hold the dinner on our patio, which seats about 40.  Please make your reservations early as we expect this event to sell-out quickly.

Max A Mia Presents an Italian Regional Wine Dinner

Featuring Piemonte and the wines of Marchesi di Barolo

Monday June 17, 2013 – 6:30

With Special Guest David Rudman of Brescome Barton, Importers & Distributors

I

-Marchesi di Barolo Gavi, 2010-

Veal loin carpaccio, morel mushroom salad,

ruccola, tonatto aioli, Reggiano cookie

II

– Marchesi di Barolo Barbera Monferrato Maraia, 2010 –

Cacciatorini agnolotti,  green onion pesto, cured

 olives, castelmagno cheese

III

– Marchesi di Barolo Dolcetto d’Alba Madonna, 2009 –

Cotechino & carnaroli stuffed quail, crispy

lardo polenta, bing cherry fresca

IV

-Marchesi di Barolo Barolo Cru Sarmassa, 2006 –

Braised Piemontese oxtail, saffron spatzle,

horseradish greens, marrow demi

V

-Marchesi di Barolo Moscato d’Asti Zagara, nv-

Fritto misto dolce, nutella brodetto

$68.00 per person, not including tax & gratuity

Seating will be on the patio and is limited.  In the event of inclement weather the event will be held in Max a Mia’s main dining room.

Please call Max A Mia in Avon for reservations

860-677-6299

70 East Main Street, Avon, Ct

Follow-Up to 2 x Italian Winemaker Dinner at Max Amore

Last night at Max Amore Ristorante in Glastonbury, over 30 guests were treated to a fabulous dinner and the wines of two of Italy’s favorite winemakers.  Chef Ted Burnett was on his game with a menu that touched on both traditional Italian cuisine as well as influences with a modern twist (see the menu below).

Primo Franco, Mark Conley, Diego Cusumano @MaxAmore

Guests were also treated to wine coming from both the north of Italy as well as the far south.  Starting and finishing with the Prosecco from Primo Franco, a third generation winemaker from the heart of the Prosecco region and his family estate called Nino Franco Winery.  Delicious wines that, as Primo pointed out, “are a way of life and can be great anytime of the day or night as they are light and refreshing”.

In between guests were treated to the deliciously fruit driven wines of Diego Cusumano from Sicily.  From the youthful and value priced Nero d’Avola (a wine featured on the Max Amore wine list) to the fabulous blend of Nero d’Avola and Syrah called Benuara, to the final wine, a 100% Nero d’Avola called Segana, which is sourced from the best vineyards at Cusumano Winery, these wines were as good as it gets.

Next up at Max Amore, Chef Burnett teams up with Max Restaurant Group Beverage Director Brian Mitchell to present a Max Wine & Food School Seminar, theme: Regional Italian Wines and Cheeses.  Feb 11th.  See the Max Restaurant Group website Calendar for full details.

Primo Franco
head of the famed Prosecco house in Venuto, Italy
NINO FRANCO &

Diego Cusumano
of the respected Sicilian winery
CUSUMANO WINERY

Wednesday, January 23, 2013 – 6:30pm
menu created by Executive Chef Ted Burnett

RECEPTION
Prosecco ~ Rustico Nino Franco

COURSE I
Scallop Crudo
Frescobaldi extra virgin olive oil | sea salt
Cusumano ~ Insolio Sicilia, 2010

COURSE II
Berkshire Black Sopressata
grana padano | rustic crostini
Cusumano ~ Nero D’Avola, 2011

COURSE III
Calamari alla Sicily
kalamata olives | capers | melted anchovies | basil |
San Marzano | toasted polenta cake
Cusumano Benuara ~ Nero D’Avola, Syrah, 2010

COURSE IV
Five Hour Roasted Duck
sweet fennel Italian sausage | duck fat with house made linguine | ricotta salata
Cusumano Sagana ~ Nero D’Avola, 2008

DOLCE
Cannoli
sicilian impastata ricotta | candied oranges
Prosecco ~ Nino Franco Valdobbiadene, 2009

Winery Direct Series with 2010 Fess Parker Pinot Noir Santa Rita Hills

Max Restaurant Group is First in the Nation with New Wine from Fess Parker Winery

Winery Direct Series Brings Fess Parker Pinot Noir Sta. Rita Hills, 2010, to market

Most people will remember Fess Parker for his acting roles as Daniel Boone and Davy Crockett in the 1950s and 60s.  He passed away in 2010, but did you know that he and now his family have owned a 715 acres winery and vineyard estate in Santa Barbara for the past 30 years?  That his wines have won countless awards? And that this region grows some of the best Pinot Noir in the country?

The Max Restaurant Group is very pleased to announce that we will be offering the newest wine from the Fess Parker Winery; the Fess Parker Pinot Noir Sta. Rita Hills, 2010.  In fact Max Group will be the very first location in the country to offer this wine for sale.  We have made special arrangements to list this wine directly from the winery before it becomes available for wider distribution later next year.

As part of this promotion, the $18 glass price will be available for $13 and the customary $66 bottle price will be reduced to $48.  Supplies at these prices are limited and will only last through February.

Stop into any Max location to try this fabulous wine from a great wine region.

 

A little about the Sta. Rita Hills AVA…

First created in 2001, the Sta. Rita Hills viticultural appellation is uniquely situated to receive maritime influences that create the ideal climate for growing exceptional wine-grapes. Inspired by the incredible potential offered within this wine region, a diverse group of talented growers and winemakers are producing some of California’s most exciting Pinot Noirs, Chardonnays and other varietals. As with any new region, the winegrowers and winemakers have developed a camaraderie stemming from their love of this region and the excitement of the achievements made thus far.

Sta. Rita Hills is a relatively small appellation of approximately 100 square miles. Intersected by the Santa Ynez River, the cool climate appellation is located between the towns of Buellton and Lompoc in Santa Barbara County, California.

Cool weather, fog, wind and the soils limit vine vigor, crop yield and intensify the flavors of the wines. Distinct geology and geography combine to form an absolutely unique maritime corridor. Two east-west oriented valleys represent some of the most incredible dirt and unique climatic influence in the Pinot Noir world.

Other great growers and producers from this fabulous region include: Brewer-Clifton, Clos Pepe, Foley Estates, Foxen, Pali, Sea Smoke, Siduri, Sanford, and many others.