“Cabs & Slabs” Wine Dinner with Master Sommelier at Max’s Tavern

Cabs-&-Slabs-at-Tavern-top copyMax’s Tavern in Springfield, Mass is very pleased and excited to present a great evening celebrating Cabernet Sauvignon and it’s natural food partner – Steaks!

This will be a fun and energy filled evening, focused on the understanding and comparative tasting of various cuts of meat, paired alongside a Sonoma and Napa Cabernet Sauvignon. Master Sommelier Michael Jordan MS, from Jackson Family Estates, will be on-hand to present the wines and lead the discussion along with our own Director of Beverages Brian Mitchell and Executive Chef Paul Roberge.

Evening’s Menu cenyth-red

Reception
Matanzas Creek Sauvignon, Sonoma- 2013
Steak Tartare – harissa, smoked-almond, pita

Course 1
Arrowood Cabernet Sauvignon, Sonoma- 2010
NY Strip – maple miso glazed root veg, cauliflower

Freemark-Abbey-CorkCourse 2
Freemark Abbey Cab, Napa- 2011
Filet Mignon – duxelles, foie gras, puff pastry

Course 3
Atalon Cabernet Sauvignon, Napa- 2011
side by side
Cenyth Red Blend, Sonoma- 2009
Ribeye – pommes puree, Brussels sprouts leaves, smoked bone marrow butter

Cheese Course
La Jota Cabernet Sauvignon Howell Mountain, Napa 2011
selection of cheeses, all CA Cheeses from Sonoma

Please contact Max’s Tavern  for reservations

Cost is $115.00 per person, not including tax or gratuity

1000 WEST COLUMBUS BLVD

SPRINGFIELD, MA 01105

P: 413-746-6299

About Michael Jordan, Master Sommelier:

Michael Jordan, MS, CWE
Vice President of Food & Beverage, The Ranch Restaurant and Saloon
Veteran restaurateur Michael A. Jordan, MS, CWE is currently Vice President of Food & Beverage for The Ranch Restaurant and Saloon, a recently opened Anaheim California based wine destination restaurant and live country music entertainment complex.

Before joining The Ranch team Jordan was President of the Beachcomber Restaurant Group, featuring restaurants themed to the California beach scene situated in spectacular locations. Prior to his work at Beachcomber Jordan served as Global Manager of Wine Sales and Standards (and Wine Educator) for Walt Disney Parks and Resorts® Worldwide. This role included responsibility for all wine sales and programs along with creating the wine lists education for all the Disney properties internationally as well as Disney Cruise Lines and ESPN Zones. Jordan was also responsible for pre-opening and all operations as general manager of the world famous Napa Rose Restaurant at Disneyland Resort in Anaheim.

One of only 15 people in the world to posses both the Master Sommelier Diploma from the Court of Master Sommeliers and the Certified Wine Educator Diploma from the Society of Wine Educators, Jordan and wife Teresa have been making their own world class wine under WORD VINEYARDS® and ‘OLELO Wines®. WORD and ‘OLELO are small production, high quality, hand crafted artisan wines made from some of the finest fruit grown in California and other regions of the world.

Passionate about wine education, he is the On Air Host and “Sommelier for the People” on his own nationally syndicated radio talk show with Mike Horn called What’s Cookin’ with Wine – heard on many AM radio markets across US including New York, Boston, Charlotte, Detroit and Chicago including KSPA 1510 AM in greater Los Angeles area and CRN Digital Talk Internet radio. Jordan is also a regular ‘radio sommelier’ on KABC Talk Radio, KFWB and KLSX FM in Los Angeles.
Prior to joining Disney, Jordan opened the award-winning Pinot Provence restaurant in Costa Mesa where he was the general manager. Jordan was the chef /owner of Bella Teresa restaurant in Corona del Mar with wife Teresa; and general manager of the Five Diamond award-winning Pavilion Restaurant at The Four Seasons Hotel in Newport Beach. In his younger years, he followed in his celebrity restaurateur father Matteo’s footsteps and was chef at his family’s Italian restaurants, and later was general manager & “maitre d’ to the stars” at Matteo’s in California and Hawaii. In all, he has more than 40 years of experience in the restaurant, hospitality and beverage industry.

Over the years Jordan has received praise for his efforts and accomplishments in the food and beverage industry. The following are some of Jordan’s achievements:
• California Restaurant Writers – “Sommelier of the Year for both 2001 & 2002” • Southern California Restaurant Writers – “2003 Sommelier of the Year” • Restaurant Business’ – “50 Top General Managers 2004” • Orange Coast Magazine – “2005 General Manager of the Year” • Starwine’s – “2005 Wine Educator of the Year” • Orange Coast Magazine – “2006 Restaurant Professional of the Year” • Southern California Restaurant Writers – “2008 General Manager of the Year” • Whitefish International Wine & Food Summit – “2008 Sommelier of the Year” • Southern California Restaurant Writers – “2011 Food & Beverage Director of the Year” • Honorary Chairman ,

Tour of Italia Wine Dinner at Max a Mia

Folio-Wine-Dinner-at-Mia-EDIT copyMonday, November 17th ~ 6:15pm at Max A Mia
Wine has been the Mondavi family business for four generations. They have played a major part in helping establish California as the premiere wine growing region in
America today. Their legacy continues with Folio Fine Wine Partners, launched
in 2004 by Michael Mondavi and his family with its focus on distinctive and
exceptional wines. This special evening will feature the Folio wines of Italy.

Featuring Special Guest Speaker: Kerry Guilfoyle of Folio
Cuisine by Executive Chef David Stickney
Reception: 6:15pm
Polenta Custard, broccolini pesto
Grilled Cornish Hen Spiedini, fontina fonduta
Ahi Empanadillas, shishito-pimiento pepper soffrito
Attems Sauvignon Blanc, Friuli
Seating: 6:45pm
Fennel Dusted Veal Carpaccio
olive crumbs, Tonno aioli, grissini
Donnafugata Sedara Rosso, Sicilia
********
Venison Bocconcini
fregola, candy stripe beets, Sicilian pistachio-mint pesto
Arnaldo Caprai Montefalco Rosso, Umbria
********
Lamb Bolognese Tagliatelle
stracciatella mozzarella, seasoned bread crumbs
Lucente Super Tuscan, Toscana
********
Espresso Rubbed Ribeye
celeriac gratinata, white truffle-spinach puree, black truffle butter
Le Serra Nuove Dell’Ornellaia, Bolgheri
********
Dried Stonefruit Panzanella
biscotti crouton, zabaglione
Donnafugata Ben Rye, Sicilia
$85 per person
(not including tax and gratuity)
Reservations Required ~ 860.677.6299
Max a Mia 70 East Main Street Avon CT 06001

Cellar Dinner 2014 @ Max Downtown

Cellar-Dinner-2014-at-Downtown-2 copy

Hosted by Chef Christopher Sheehan and Sommelier Justin Gavry Friday November 21st – reception 6:00, seating 6:30

The wine cellar at Max Downtown has been growing for over 20 years, and in this collection there are some fabulous wines now with the benefit of proper aging.  For this dinner we have selected gems to highlight along with a seasonal menu by our new Executive Chef, Christopher Sheehan.

The menu and tasting progression are designed to bring forward the complexities and nuances of well-aged wines.  Focusing on classic European regions, these wines are originally designed with age in mind when they are made, but rarely are they offered in such a manner and in such good company.  Justin Gavry has been in charge of this cellar for the past dozen years, he will be guiding the wine discussion.

Reception
Corbon Champagne Blanc de Blancs Grand Cru, 2002, Avize
Passed Hor’s Oeuvre’s

1st Course
Charles Schleret “Herrenweg” Riesling, 2005, Alsace
“Shellfish Chowder”
lobster, manila clams, mussels bacon aromatics

2nd Course
La Lecciaia Riserva Brunello di Montalcino, 2007, Toscana
Espelette Grilled Octopus
white bean and iberico lardo crostini, Shisito peppers confit, tomato romesco sauce

3rd Course
Domaine Robert Chevillon, Nuits St. Georges, 2006, Cote de Nuits, Bourgogne
Marwin Farm Duck Tasting
sous vide breast , duck confit croquette, spiced pumpkin purée,
tangerine and cranberry marmalade foie gras crumble

4th Course
Chateau Cantenac Brown Brio de Cantenac, 2004, Margaux, Bordeax
38 Day Dry Aged Ribeye
marrow roasted potatoes, horseradish, kale flan, black garlic jus

Dessert
Domaine des Beaumard “Quarts de Chaume”, 2006, Loire Valley
Honey Crisp Apple Tart
calvados custard, aged cheddar ice cream

$125 per person (not including tax & tip)
Seating is limited. For Online Reservations, visit us here.

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

Landmark Vineyards Winemaker Dinner @ Max Downtown

Landmark-&-Justin-at-Downtown-2 copy

Max Downtown presents a very special event featuring 

The Wines of Landmark Vineyards & Justin Winery 

With Guest Speaker, Greg Stach, Winemaker, Landmark Vineyards

Landmark uses the most time and labor-intensive techniques to produce our wines. Grapes are aged in French oak barrels, where naturally occuring wild yeasts ferment the juice. This creates complex, aromatic wines with deep, expressive flavors. Rooted in a rich history of agriculture, Landmark Vineyards is founded by a group that includes Damaris Deere Ford, great-great-granddaughter of John Deere, inventor of the first steel plow.

With cuisine by Executive Chef Chris Sheehan
& wine pairings by Max Downtown Wine Director Justin Gavry
& Max Restaurant Group Beverage Director Brian Mitchell.

greg-stch-landmark

Greg Stach, Winemaker:  renowned for crafting elegant, world-class vintages. Stach’s winemaking approach combines traditional techniques with a “less is more” philosophy. Believing that great wine begins in the vineyard, he intervenes only to ensure consistency and quality, relying more on the fruit’s intense flavors and distinct vineyard characteristics.

For more information on Landmark Vineyards – Click Here

For more information on Justin Vineyards – Click Here

Thursday November 6th, 2014

6:00pm arrival, 6:30 seating

Reception
Passed Hor’s Oeuvre’s
Justin Sauvignon Blanc, 2012, Central Coast

1st Course
Hamachi Crudo
sticky rice, Colgan Farms chiles, yuzu soda pop, soy gelee
Landmark Chardonnay Overlook, 2012, Sonoma Coast

2nd Course
Chanterelle Mushroom Tortellini
pinot roasted cippolini onions, pecorino toscano, truffle sauce
Landmark Pinot Noir Overlook, 2012, Sonoma Coast

3rd Course
Breakfast For Dinner
maple glazed slow roasted bacon, fried quail egg, biscuit crumble, redeye gastrique
Landmark Grenache Steel Plow, 2012, Sonoma Valley

4th Course
Steak Frites
sous vide cote de bouef, duck fat frites, frisee lardon salad, horseradish béarnaise
Justin Vineyards Justification, 2011, Paso Robles

Dessert
Chocolate Coffee Palette, Hazelnut Gelato
Justin Vineyards Obtuse, 2011, Paso Robles

$99 per person (not including tax & gratuity)
Seating is limited to 30 guests.  Please make online reservations here.

 

Ste Michelle Wine Estates Dinner at Max Amore

Ste-Michelle-at-Amore-1 copyTuesday, October 28th at Max Amore, Glastonbury
With Special Guest Speaker Thom Horsey
National Educator For Ste Michelle Wine Estates
and presenting a head to head sampling of the old world wines
of antinori, dr loosen & the new world wines of ste michelle
wine estates properties col solare, cht ste michelle
& spring valley vineyard of washington state.
Menu by Executive Chef Ted Burnett
6pm reception on the patio (weather permitting)
6:30pm seating inside

Reception
Grilled Bratwurst | Grilled Calamari
Riesling Saint M By Dr Loosen, Pfalz, DE, 2012
Riesling Eroica By Dr Loosen, Columbia Valley, WA, 2012

Primo
Smoked Salmon | Salmon Mousse | Roasted Beets
Chateau Ste Michelle Chardonnay, Canoe Ridge Estates, WA, 2012
Castello Delle Saia Chardonnay, Umbria, 2011

Pasta
Cavatappi Amatraciana
Chateau Ste Michelle Indian Wells, Washington State Red, 2010
Marchesi Antinori Villa Antinori Rosso Di Toscana, 2011

Carne
Baby Lamb Chop Scottadita | Baby Arugula
Shaved Pecorino Romano | Extra Virgin Olive Oil
Col Solare, Columbia Valley, 2008
Marchesi Antinori Tenuta Tignanello, Toscana, 2011

Cheese
Assorted | Cato Corner CT | Classic Italian
Spring Valley Vineyards Walla Walla Red, 2011
Guado Al Taso Il Bruciato Bolgheri Rosso, 2012

$110 per person
(not including tax & gratuity)
seating is limited. for reservations, please call:
860.659.2819

Italian Wine Dinner at Max’s Tavern

Masi-Wine-Dinner-at-Tavern-2Tuesday, October 28th, 6:30pm at Max’s Tavern
With Special Guest Speaker Tony Apostolakos, US Director of Masi Agricola Experience the famed wine of Masi Agricola, whose history spans centuries in the Veneto region of Italy and represents the partnership of Italy’s most famous families, including the Boscaini, Fedrigotti, and Alighieri family; the last descendants of the poet Dante.
Paired with the incomparable cuisine of Executive Chef Paul Roberge.

Reception
Whipped lardo Toast, cranberry mostarda
Zucchini Fritter, peperonata
MASI BIANCO 2012

I
Roasted Quail
eggplant caponata, broccoli rabe pesto
MASIANCO (PG/VERDUZO) 2012

II
House made Ricotta Gnudi
braised rabbit, speck, chestnuts, brown butter
BONACOSTA VALPOLICELLA 2012

III
Red Shrimp and Baccala Risotto
artichoke, castelvetrano olive, pine nuts
CAMPOFIORIN ROSSO 2010

IV
Veal Osso Buco
fregola sarda, hen of the woods, endive
COSTASERA AMARONE 2010

V
Chocolate Hazelnut Zeppoles
vanilla panna cotta
SEREGO ALIGHIERI “VALO AMARON” AMARONE 2007

$75.00 per person
not including tax or gratuity

Seating is limited. Reservations: 413.746.6299
Max’s Tavern 1000 West Columbia Blvd. Springfield, MA
MaxTavern.com

Masi-Wine-Dinner-REVISED

Cakebread Cellars Napa Valley Wine Dinner at Max a Mia 10/20/14

Cakebread-2-REVISEDMax A Mia Ristorante
Presents a Napa Valley Wine Dinner
Featuring the wines of Cakebread Cellars
With Special Guest Speaker Lars Guy of Cakebread Winery
And the cuisine of Executive Chef David Stickney

Monday October 20th
Reception at 6:15, seating at 6:45

Reception
Rhode Island Littlenecks, shishito pepper mignonette//Long Island duck country terrine,
pecorino mousse//Grilled granny smith apple pangrattata, chestnut butter
Cakebread Sauvignon Blanc, Napa Valley, 2013

1st Course
Wood fired Cape Cod mussels, sweet garlic-marcona
almond butter, grilled baguette
Cakebread Chardonnay, Napa, 2012

2nd Course
Braised Korean short ribs, smoked butternut squash
puree, grilled scallions, espresso jus
Cakebread Pinot Noir Two Creeks, Napa Valley, 2012

3rd Course
Oak grilled bone-in petite filet, tempura fried broccolini,
potato pave, fresh fig demiglace
Cakebread Merlot, Napa Valley, 2011

Finish
West Coast cheeses, huckleberry mostarda,
smoked paprika grissini
Cakebread Cabernet Sauvignon, Napa Valley, 2010

$95 per person
(not including tax or gratuity)

For reservations please call Max A Mia
860-677-6299
70 E Main St, Avon, CT

Plump Jack Winery Dinner at Max Downtown

PlumpJack-Email-2TUESDAY, SEPTEMBER 16TH, 2014 AT MAX DOWNTOWN
Experience the incomparable wines of PumpJack Winery
Cuisine by Executive Chef Hunter Morton
Wine pairings by Max Downtown Wine Director Justin Gavry

PlumpJack Winery sits squarely in the heart of Napa Valley’s renowned Oakville
region, surrounded by a 42 acre estate vineyard highly regarded for the quality of
its Cabernet Sauvignon. Both the winery building and the vineyard date back to the
1800s, when winemaking pioneers first took advantage of a unique position on the
valley floor. From the oldest, rockiest section, the “I” Block where we source our
Cabernet Sauvignon Reserve, to more recent plantings, PlumpJack strives to
maintain balanced vines. Thanks to the full, expressive range of the estate,
our wines have become known for their intriguing complexity.

Guest Speaker: Scot Gaffney, Eastern Regional Sales Manager
for Plumpjack Estate and Cade Estate Wineries

Reception: 6:00pm – Dinner: 6:30pm
Reception
Passed hors d’oeuvres
CADE Sauvignon Blanc, 2013, Napa Valley
I
Ginger Lobster Dumplings
Starlight Gardens bok choy, sprouts, shishito peppers, bacon dashi
PlumpJack Chardonnay 2013, Napa Valley
II
Marwin Farms Duck Sausage Flatbread
figs, midnight moon cheese, candied onions, kale
PlumpJack Merlot, 2012, Napa Valley
III
Broccoli Pain Perdu
Iberico ham, cured egg yolk, Cato Corners Farm mornay sauce, brioche
PlumpJack Syrah, 2012, Napa Valley
IV
Roasted Porchetta
Rosedale Farms corn pudding, sungold tomatoes, local beans
CADE Howell Mountain Cabernet Sauvignon, 2010,
Howell Mountain – Napa Valley
V
Veal Roast Beef
potato fondant, chanterelle mushrooms, sweet breads,
glazed radishes, Gary’s roasted garlic jus
PlumpJack Cabernet Sauvignon “McWilliams Oakville Estate”,
2010/2011 comparison, Napa Valley

Petit Fours & Mignardises

$175 per person
not including tax & gratuity

Tickets can be purchased online here
18% gratuity and 6.35% CT State Sales Tax will be added during checkout.
Tickets will not be mailed. Your name will be on our reservation list.
For inquiries or information, please call: 860.522.2530
MaxDowntown.com

Max’s Oyster Bar Spanish Wine Dinner – 9-11-2014

Spanish-Wine-Dinner-at-Oyster-1 copyOn Thursday September 11th, Max’s Oyster Bar will host a delicious dinner, featuring the wines from Grupo Barón de Ley, based in Rioja, Spain.

4506192828_d072c49646_o (1)

Featured guest speaker is Inigo Echavarri – Export Director for Grupo Barón de Ley.

With one of the most outstanding estates in the entire Rioja region, Barón de Ley is a leader in quality and innovation in wine production in Northern Spain.  Additionally, the control the El Coto Rioja line, which is one of the oldest of the region, as well as a winery in Cigales, Spain, also focused on outstanding wines based on Tempranillo, albeit in a more modern approach.  This dinner celebrates all of these various winemaking approaches as well as the fine cuisine of Spain.

Tapas
House Made Sangria
Crispy Shishito Peppers | Lemon Salt
Jamon Serrano | 18 month cure
Croquetas de Langosta | Lobster Roe Mayo
Acietunas | Marinated Olives
Black & White Anchovy | Toast | Ricotta
Tutura | Gratin of Artichoke

Course 1
El Coto Rioja Blanco, 2013
Grilled Spanish Octopus | Fava Beans | Pickled Celery | EVOO

Course 2
El Coto Rioja Crianza, 2010
Arroz Negro | Sea Urchin | Avocado | Local Squid

Course 3
Baron de Ley Graciano, Rioja, 2010
Brandade | Salt Cod | Baked Egg | Fire Roasted Peppers

Course 4
Museum Real Reserva, Cigales, 2009
Gambas | Head On Shrimp | Piquillo Puree | Sea Salt

Course 5
Coto de Imaz Rioja Gran Reserva, 2001
Buey a la brasa | 40 day Aged Ribeye | Romesco | Papas Bravas

Dessert
Sorbet de Limon y Cava
Flan | Sweet Corn | Aguaymanto | Plantains

$65 per person
not including tax & gratuity

Reservations Required. Please call 860.236.6299

Max’s Oyster Bar | 964 Farmington Ave. | West Hartford, CT 06107
www.MaxsOysterBar.com

Baron-de-ley-gracianoAbout Baron de Ley

Founded in 1985, Barón de Ley is a single-estate winery located in Rioja Baja focusing on high quality Reserva and Gran Reserva wines. Based on the “Château” concept, grapes are sourced exclusively from the property’s estate vineyards. This is an innovative step in a region where wineries typically source grapes from independent growers throughout the area.

Barón de Ley’s unique personality blends the best of old and new. Located on the grounds of a 16th century monastery on the east bank of the river Ebro in Mendavia, the estate covers 175 acres planted primarily to Tempranillo, and a small amount of Cabernet Sauvignon. Quality and attention to detail are an obsession at Barón de Ley, where the ancient architecture belies the latest winemaking equipment. A look inside the old monastery reveals immaculate and efficient facilities, housing high-tech temperature- controlled steel tanks, 10,000 new oak barrels, and a 5-million-bottle cellar.

In 2004, the winery purchased an additional 500 parcels of land, resulting in a 1,200-acre estate that will be planted with Tempranillo as well as Garnacha, Graciano and experimental varieties such as Maturana. This project is a strong testament to the estate’s desire to continue to control all levels of winemaking, from vine to bottle.

el-coto-gran-reservaAbout El Coto

El Coto de Rioja, located in Oyón, was founded in 1970 by a group of winemakers committed to creating a new type of Rioja. Its first bottling was released in 1975. Today, El Coto is the leading brand in Spain and among the top-selling Spanish wines in Europe.

Five hundred hectares of estate vineyards are located in La Rioja Alta’s village of Cenicero, near the east bank of the Najerilla River, a tributary of the Ebro. Facing northwest, vineyard soils are mostly ferric clay, sand and limestone, which contribute structure, power and elegant minerality, respectively, to the wines. The recently incorporated Los Almendros estate, shared with Barón de Ley, adds an additional 300 hectares of vineyards to the impressive estate holdings. Additional grapes are sourced from 2,000 hectares in Rioja Alavesa. Here, limestone, clay and stony soils make aromatic, expressive wines with great finesse.

With the exception of “Coto Real” Reserva and “Coto de Imaz” Gran Reserva, all reds are aged in new American oak barrels, the classic Rioja marriage of wine and wood. Their seductive cigar box, spice and herbal aromas and silky red fruit flavors are the essence of fine traditional Rioja.

Museum-real-cigalesAbout Finca Museum

Cigales, is located just north of the Ribera del Duero in north-central Spain, is home to Finca Museum, which contains an astonishing 100+ acres of old vine Tinta del Pais (Tempranillo) averaging 60-to-100+ years old.

In the midst of a search for quality vineyards in neighboring Ribera del Duero in the late 1990’s, the Grupo Barón de Ley stumbled onto the little known region of Cigales and its ancient vineyards laden with stone, baked by the hot sun and planted with naturally low yielding old vine Tinto del Pais. Grupo Barón de Ley knew immediately that its search was over.

Finca Museum now controls 1,200 acres of vineyards in the region with nearly half of which are over 50 years old. At average elevations of 2,300- 2,600 feet the soils are well draining alluvial with sand, poor organic earth, limestone, chalk, clay and an abundance of pebbles. The harsh and very dry continental climate has drastic day/night thermal variations, critical to developing phenolic ripeness and acidity in grape skins. These are growing conditions that produce grapes with superior balance and structure, resulting in wines of great vitality, complexity and longevity.

Dinner at the Nathan Hale Homestead

Dinner-at-the-Homestead-2014-EDIT-2 copyConnecticut Landmarks celebrates Food, Farms & Connecticut History.
Dinner at the Homestead celebrates our state’s rich agricultural
heritage at the Nathan Hale Homestead in bucolic Coventry, CT.
This exceptional event features a farm-to-table multi-course dinner
prepared by Executive Chef Scott Miller of Max’s Oyster Bar
& Max Chef To Farm Dinners. Take a tour of the historic
Nathan Hale Homestead with demonstrations, live music,
living history, silent auction and more!
5:30pm: Open Homestead
6:00pm: Cocktails & Hors d’oeuvres
7:00pm: Dinner
Call today for reservations! 860.247.8996 ext. 23
$175 Individual Ticket
$1,200 for a Table of 8 (a $200 savings)
Or purchase individual tickets online here
All proceeds benefit educational programming at
Connecticut Landmarks’ Properties.
*Rain Date: Sunday, September 7th, beginning at 4:30 pmCt Landmarks Logo

Icons of Italian Wine Dinner at Max a Mia, Avon

Icons-of-Italian-Wine-at-Mia-EDIT-1 copyby Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Masi-agricolaI am very pleased to announce that the team at Max a Mia in Avon, will be hosting a very special Italian wine and food pairing dinner with not one, but two great personalities from Italy.  On tour across the United States, the two Nozzole-wine-logoguests are making a stop over in Avon to give you and our other guests some great insights into their respective wineries and regions.  Raffaele Boscaini, of Masi Winery in the Veneto will be on hand, as well as Giovani Folonari, who along with his brother, is one of the great winery owners of Tuscany, with such wineries as Nozzole, Campo al Mare and Cabreo.  This promises to be great evening for Italian wine lovers.  Menu prepared by Executive Chef David Stickney of Max a Mia.  See the menu below…

Max A Mia Presents
ICONS OF ITALIAN WINE
Wine Pairing Dinner
With Special Guests
Raffaele Boscaini, owner of Masi Agricola in the Veneto
and
Giovanni Folonari, owner of Folonari Estates in Tuscany

Monday September 8, 2014
Reception 6:30pm • Seating 7:00pm

Reception
Ahi Polpettini, Golden Raisin Jam/ Acacia Honey Marinated
Berkshire Pork Risotto Cake/ Grappa Cured Gravlax, Crostini, Tobikko Crème Fraiche
Masi Masianoco Pinot Grigio & Verduzzo Delle Venezie IGT, 2012

I
Oak Grilled Stonington Calamari, Living Cress, Mission Figs, Lemon-Chive Oil
Tenute Del Cabreo La Pietra Chardonnay Di Toscana IGT, 2012

II
Porchetta Fagottini, Pulled Prosciutto Ragu, Sheeps Milk Ricotta, Nutmeg
Tenuta Campo Al Mare Bolgheri DOC, 2012

III
Wood Fired Veal Ribeye, Gatto Di Patate,
Marinated Asparagus “Tagliatelle”, Bing Cherry Jus
Tenuta Di Nozzole Il Pareto Toscana IGT, 2011

IV
Local Cheeses, Quince Paste, Jones Apiaries Honeycomb
Masi Mazzone Amarone Delle Valpolicella Classico DOCG, 2007

$95.00 per person
(not including tax or gratuity)

Please call Max a Mia for reservations
(860) 677-6299

Meet Raffaele Boscaini:


Meet Giovanni Folonari

Max Chef To Farm “Head To Tail”

C2F-Head-To-Tail-3-1 copyCuisine by Chefs Hunter Morton & Scott Miller
RECEPTION 6:30PM
The Picket Fence of Local Vegetables
Dips | Spreads
Sub Edge Farm Radishes
Sea Salt | Goat Butter
Sepe Farm Lamb Burgers
Golden Tomato Ketchup | Hartford Baking Co. Roll
Broad Brook Beef Cheek Huaraches
The Garlic Farms Pickled Onions
Watermelon Skewers
Crisp Pork Belly | Basil | Pickled Watermelon Rind
Housemade Ricotta
The Farmer’s Cow Milk | Starlight Gardens’ Tomatoes
GourmAvian Farm Chicken Liver Mousse
Chicken Skin | Horseradish & Beet Eggs
AMUSE BOUCHE
Marwin Farm Duck and Peach
Smoked Breast | Peach Marmalade | Rillettes
Peach Mostarda | Chicharrón | Peach Salt
FIRST COURSE
Sub Edge Farm Beets
Oak Leaf Dairy Goat Cheese Stuffed Red Beets | Beet Greens
Beet and Fennel Vinaigrette | Salt Roasted Gold Beets | Chioggia Chips
SECOND COURSE – LOCAL CATCH
Stonington Squid & Peppers
Squid Ink and Jimmy Nardello Pepper Risotto | Grilled Squid
Shishito Pepper Skewer | Arborio Crusted Squid | Romesco
Stonington Monkfish & Summer Squash
Monkfish Liver Mousse | Squash Blossoms |Monkfish Confit
Zucchini Bread Toast | Piperade
ENTRÉE COURSE
Secchiaroli Farm Pork & Onions
Pork Presse | The Garlic Farm Sweet Onion Soubise
Crispy Pig Ear Salad | Grilled Scallions
TABLE SHARES
Rosedale Farms Corn On The Cob
Honey Butter | Chipotle Salt
Starlight Gardens’ Tomato Gratin
HBC Bread Crumbs | Coach Farms Aged Goat Cheese
BREADS
Hartford Baking Company
DESSERT COURSE
Stone Fruit
Roasted Apricots | Plum Sorbet | Oak Streusel
Reception and Dinner includes Local, Organic Wines
$115 per person (not including tax & gratuity)
To reserve your seat, CLICK HERE or call 860.566.8360

Badia a Coltibuono Wine Dinner at Max a Mia, Avon

Badia-a-Coltibuono-EDITby Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

I am very pleased to announce a fabulous opportunity to experience the wines from the famed Tuscan producer Badia a Coltibuono, which has been making wine since the Middle Ages. For over one hundred and fifty years the farm has been run by the Stucchi Prinetti family which cultivates organic grapes in the 100 acres of vineyard located in the heart of Chianti to produce Chianti Classico, the “Super Tuscan” Sangioveto and Vin Santo del Chianti.

Our special guest for the evening will be Emanuela Stucchi Prinetti, who along with her siblings owns and runs the winery.  We are very pleased to have her at Max a Mia to present her wines along with the cuisine of Executive Chef David Stickney, of Max a Mia.Emanuela-Stucchi-PrinettiMax A Mia Presents
A WINEMAKER DINNER WITH THE HISTORIC TUSCAN ESTATE
BADIA A COLTIBUONO
With Special Guest Emanuela Stucchi Prinetti, Owner of Badia a Coltibuono

Monday August 25th, 2014

Reception at 6:15p
Grana Padano Mousse, Sweet Coppa, Crostini/
Porchetta Piccolo, Broccolini Peso
Badia A Coltibuono Chianti Classico, 2011

Seating at 6:45pm

I
Grilled Octopus, Charred Garlic Farm
Tomato-Chianti Pesto, Golden Raisins,
Marinated Calabrian Chile
Badia A Coltibuono Chianti Classico, 2010

Ii
Wood Fired Lamb Scotadito,
Cannellini Bean Puree, Oxen Hill Black Cherry
Tomato-Costa Romanesco Squash Ragu,
Badia A Coltibuono Sangioveto Di Toscana, 2009

Iii
Filettini Di Manzo Wellington, Semolina
Gnocchi, Flash Fried Zucchini Flowers,
Sauce Choron
Badia A Coltibuono Chianti Classico Riserva, 2008

Iv
Butterscotch Pots De Crème,
Mascarpone Mousse
Badia A Coltibuono Vin Santo Del Chianti Classico, 2007

$85 per person (not including tax & gratuity)

Please Call For Reservations
(860) 677-6299