Tuscan Wine & Food Pairing Dinner at Max Amore

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6:30 reception | 7:00 seating

Special Guest Speaker: Claudio Andreani
Italian Wine Specialist and National Brand Manager for Kobrand

Reception

Tenuta Campo al Mare Vermentino Bolgheri DOC, 2013
Assorted Flatbreads

Course 1
Tenuta TorCalvano Vino Nobile di Montepulciano DOCG, 2011
Chicken Liver Pate with duck fat,
frisée salad with hard cooked egg & classic vinaigrette, house made grissini.

Course 2
Tenuta di Nozzole Chianti Classico Riserva Gran Selezione La Forra DOCG, 2011
Fresh spaghetti with wild boar, sweet & sour sauce,
dried fruit, pecorino Chianti.

Course 3
Tenute del Cabreo Il Borgo Toscana IGT, 2011
Wood Fired Porterhouse Florentine,
Tuscan baked cannellini bean casserole, spicy broccoli rabe

Dessert
Tenuta La Fuga Brunello di Montalcino DOCG, 2009
Chefs Selected Cheese Plate

La Fuga BrunelloVermentino_Campo

$110 per person
(not including tax or gratuity)

Please call Max Amore for reservations
860-659-2819

140 Glastonbury Boulevard Somerset Square Glastonbury, CT 06033

 

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

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

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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

Fess Parker Winery Dinner at Max A Mia with Winery President Tim Snider

Fess-Parker-1Max A Mia is very pleased to welcome Tim Snider, 

President of Fess Parker Winery from Santa Barbara
For a wine dinner featuring the wines of Fess Parker Winery
and cuisine by Chef David Stickney.

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Monday May 4th
6:30 reception | 7:00pm seating

-Reception-
Royal red shrimp toast, pompelmo glaze/
Sicilian pistachio crusted goat cheese, saba/
Polenta fritella, apple butter
Fess Parker Riesling, Santa Barbara County, 2011

I
Mango wrapped Stonington sea scallop crudo “ravioli”,
Parsley-meyer lemon vinaigrette
Fess Parker Chardonnay Ashley’s, Sta. Rita Hills, 2013

II
Oak grilled lamb scottadito, red carnaroli,
green tomato-cherry fresca
Fess Parker Pinot Noir Parker Station, Santa Barbara, 2013

III
Bracciole, swiss chard, bing cherries,
Heirloom polenta, toybox cherry tomato ragu
Fess Parker Pinot Noir Clone 115, Sta. Rita Hills, 2012

IV
Cato Corner cheeses, elderberry jam, grissini
Fess Parker Big Easy Red, Santa Barabara, 2010

$89 per person
not including tax or gratuity

Please call Max A Mia for reservations
860-677-6299
70 East Main Street Avon, CT 06001

After a successful acting career, Fess Parker sought out and established his winery in the late 1980s, as a way to create a business to pass along to his children and future generations.  With an original 714 acres, he began by planting vines in 1989, in Santa Barbara County.  Today we have the happy occasion to sample his wines and present them for this fabulous dinner.  Tim Snider is President of the winery as well as husband to Fess’ daughter Ashley.

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Nicola Biscardo Wine Dinner at Max Amore 5/7/15

MAX AMORE IS VERY PLEASED TO PRESENT

Nicola Biscardo Selections Wine Dinner
With Special Guest Nicola Biscardo

Thursday May 7th

Nicola Biscardo is the owner and operator for ConExport and the Biscardo Selections, which imports fabulous Italian wines into the United States, all sourced from only estate owned productions from Italy. His collection of wines, including his own estate, are tremendous values and work exceptionally well with cuisine.

Nicola Biscardo

We are very pleased to have Nicola as our guest for the evening on May 7th, as he highlights some selections from his portfolio alongside the cuisine of Executive Chef Ted Burnett.

Reception will be at 6:30, Seating about 7:00

Reception
Fresh Apricots wrapped with Prosciutto di San Daniele
&
Fig Arancini
Sassi Pinot Grigio, 2013 (Veneto)

Course 1
Jumbo Lump Crab Salad
celery ribbons, lemon vinaigrette, castelvetrano olive tapenade
Castellargo Albus Grave Bianco, 2013 (Grave del Friuli)

Course 2
Ragu alla Barese Orecchiette
Feudo di San Nicola Negroamaro, 2011 (Puglia)

Course 3
Lamb Duetto
Rosemary crusted rack of lamb, slow roasted lamb belly, creamy parmesan polenta, grilled radicchio di Treviso, juniper berry jus
Marchesi Biscardo Amarone delle Valpolicella DOC, 2009 (Veneto)

Dessert
Fresh berries, zabaglione, crushed hazelnuts
iPola Moscato d’Asti DOCG, 2013 (Piemonte)

$80 per person
not including tax and gratuity

Please call Max Amore for reservations
P:860-659-2819

140 GLASTONBURY BLVD. SOMERSET SQ.
GLASTONBURY, CT 06103

Here is a short video by Nicola Biscardo describing his company’s background…

Justin Winery & Landmark Vineyards at Max’s Oyster Bar: April 21st

 

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Reception
Main Lobster Lettuce Cup
mango, pineapple, rice noodle, peanuts, nuoc mam sauce
Justin Sauvignon Blanc, 2013

I
Spring Vegetable “Pizza”
melted leeks, fava beans, artichokes,
oak hill farm goat cheese, puff pastry
Landmark Chardonnay, 2012

II
Surf & Turf
Hudson Valley Foie Gras & Pan-seared Hawaiian Tuna
roasted pineapple, ginger sauce, pea tendrils
Landmark Pinot Noir, 2012

III
Roasted Pork Belly
espresso bbq sauce, cheddar cheese, green garlic buttermilk biscuit
Justin Estate Cabernet Sauvignon, 2012

IV
Cold Smoked Rib Eye of Steak
spring onion bread pudding, pink peppercorn jus
Justin Isosceles, 2011

Dessert
Red Velvet Beet Cake
crème fraiche
Justin Port-style Wine

$95.00 per person
not including tax or gratuity

For Reservations – 860-236-6299
Max’s Oyster Bar | 964 Farmington Ave. | West Hartford

MAXSOYSTERBAR.COM

…about Joseph Spellman, MS

Joseph Spellman, MS is Winery Sommelier for JUSTIN Vineyards and Winery of Paso Robles, CA. He has been sommelier in several Chicago restaurants, including Tango, Maxim’s, Pump Room, Park Hyatt Hotel, and Charlie Trotter’s.

Joseph earned the Master Sommelier Diploma in 1996, held now by 95 Americans, and 160 individuals worldwide. He was elected Chairman of the American Chapter of the Court in 2005. He also won the 1997 title “Best Sommelier in the World in French Wines and Spirits” in Paris.

He wrote the critically praised wine notes featured in three Charlie Trotter books. He also wrote grape descriptions for the Wine Grapes posters produced by Ten Speed Press, and he has written pieces for many magazines.

He is frequently a featured speaker and panel moderator at wine events, with a particular interest in wine’s historical and cultural contexts. As a former English major at the University of Chicago, Joe enjoys writing and critiquing well-employed words about wine and food.

He also loves opera, film, food history, baseball, and beer.

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