For tickets please call Max Fish at 860-652-3474 (FISH)
Max Fish is a Proud Sponsor of having fun on Halloween,
but please enjoy responsibly.
For tickets please call Max Fish at 860-652-3474 (FISH)
Max Fish is a Proud Sponsor of having fun on Halloween,
but please enjoy responsibly.
By Brian Mitchell, Max Restaurant Group Beverage Director
This morning I appeared on the taping of Better Connecticut, on Channel WFSB 3 in Hartford. They had a special request to get a demo of the immediately popular Fosé Cocktail, which has popped up everywhere this summer. They also asked for a couple other summer drink options to check out as well.
The Frosé can kind of be made in two different ways – 1 as a simply wine blended with ice, or a bit closer to a cocktail construction where we add flavors such as strawberry and lemon and keep a sense of wine and fruit in the drink. With the first option, while simple, it tends to water down the “wine” aspect of the drink as the ice melts, therefore you get less impact of flavor. With the second method it takes a little planning ahead but the results are definitely tasty.
For the first method, you simply add your bottle of rosé wine the equal amounts of ice in a blender and blend until the ice is crushed and incorporated. Add to the glass and garnish as desired. Quick, easy and cold.
For the Frosé where we are making more of a cocktail style, here is what you do…
Strawberry Summer Frosé
1 x 750 ml bottle hearty, bold rosé (such as a Pinot Noir, Malbec or Merlot rosé)
Strawberry syrup – ½ cup sugar infused with 8 ounces strawberries
• 2½ ounces fresh lemon juice
1 750ml bottle of rosé frozen (but not in the original bottle – need to move to a flexible container such as a plastic bag, ice tray or open top pan so the expanding ice will not burst the glass)
This will take about 6 hours, but will not be completely frozen as alcohol has a very low freezing point
Bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
Put frozen rosé into a blender.
Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth.
Transfer back to the freezer and freeze until frosé is thickened (aim for milkshake consistency), 30 minutes.
To serve, blend again until Frosé is slushy.
Serve in coupe glasses and garnish with a strawberry.
Other Summer Drinks:
Local Lemonade (Blueberry Version)
10 fresh blueberries
¾ oz Agave Syrup (1:1)
6oz Fresh Lemonade
Glass – 16oz Tumbler
Garnish – lemon wheel
Add blueberries to glass and gently muddle
Add vodka, whiskey and agave, fill with ice, top with lemonade and garnish
Watermelon Crush (Snow Cone)
Watermelon Juice – Depending on how much you want to make, juice some watermelon, but save the solids to infuse into the vodka for a few days.
Watermelon infused vodka
Basil Syrup and Lemon Juice
For single drinks – the ratio is about 3oz infused vodka, 3oz watermelon juice, 1oz lemon juice and 1/2oz basil syrup to flavor
This can be served in a mason jar over ice, garnish with a wedge of watermelon
For batches and the snow cones – juice the watermelon to make the base, then use the watermelon pulp to infuse the vodka for extra flavor, mix all and serve over crushed ice in a snow cone cup. A Straw helps.
On Thursday June 15, 2017 Max’s Restaurant Group began it’s 10th Chef to Farm season hitting the road to Camp Courant located in Farmington, CT. Max’s Chef to Farm event theme was an adult twist on childhood campfire classics with the signature cocktail of the night featured as Grown Up Bug Juice, a green refreshing drink to start off the night.
Reception featured: Tuna Fish made with ahi poke, Pigs in a Blanket made with fig, bacon and gorgonzola, Grilled Cheese & Tomato soup with gazpacho shooters, a Green Bean Casserole made with haricot vert and mushroom soubise, Ants on a Log made with crostini, whipped chicken liver and caraway, Eat your Veggies with pizza courtesy of Savoy Road Show and Cheese Burger Sliders.
1st Course featured Fish Sticks with a twist to include: local bombster scallop ceviche with plantain sticks.
2nd Course featured Green Eggs & Ham with twist with a poached farm fresh egg, asparagus, English peas and prosciutto.
3rd Course featured Frank and Beans with a twist that included mereguez sausage, gigante beans and wilted local greens.
4th Course featured an adult version of PB&J made with a braised pork belly and j’cama slaw.
5th Course featured a take on the classic chicken fingers with chicken milanese and warm fingerling potato salad.
6th Course featured Savoy Road Show S’mores complemented with spiked milkshakes.
A portion of the ticket costs was donated towards Camp Courant.
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.
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.
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.
This Saturday, May 7, is Derby Day at
THE COOPER, in Palm Beach Gardens
Join us for the most exciting two minutes in sports!
Featuring Derby-inspired Cocktails
“Belmont Stakes Long Island”
Bourbon Glazed Pork Belly
sweet corn puree | corn nuts
Crispy Cornmeal Fried Green Tomatoes
rogue smokey blue cheese | pickled watermelon radish
Kentucky “Hot Brown” Slider
dark meat turkey burger | roasted tomato | pimento mornay sauce
mini challah bun
The Cooper Restaurant
4610 PGA Boulevard – Suite 100
Palm Beach Gardens, FL 33418
Max Downtown is very pleased to announce a month-long benefit to help Journey Home, one of Hartford’s leading advocacy groups working to end homelessness in Ct. Journey Home is a team of innovative problem solvers who are passionate about ending homelessness in our community. Founded in 2007 as the agency responsible for implementing Hartford’s 10-Year Plan to End Homelessness, Journey Home has grown to become a strategic leader and valued partner for homeless service providers throughout the region.
Journey Home’s mission is to accelerate progress towards ending chronic homelessness in the Greater Hartford region. Partnering with the region’s social service providers, Journey Home focuses on solving the problem of chronic homelessness with housing, employment, and support services, rather than managing it with emergency shelter. As a catalyst for systemic change, Journey Home develops and implements innovative ways to improve the housing and service system in order to offer those experiencing homelessness paths toward independent, fulfilling, and productive lives.
Max Downtown is supporting the efforts of Journey Home during the month of January 2016, by featuring a special cocktail all month long, of which a portion of the proceeds will be donated to Journey Home. The Wild Moon Beam Cocktail, created by Max Downtown’s Bar Manager Michael Boiano, features Jim Beam Bourbon along with Hartford’s very own Wild Moon Cranberry Liqueur by the Hartford Flavor Company.
For each drink purchased through the month of January, Max Downtown will donate $1 to Journey Home. Max Downtown will also be helping to host the Journey Home 2016 Gala at City Place in Hartford on January 29th. For more information on that event, please click here.
WILD MOON BEAM
.75oz Jim Beam Bourbon
.75oz Wild Moon Cranberry Liqueur
.75oz Averna Amaro
.75oz Lemon Juice
Combine in a tin with ice, integration shake
Garnish: 5 x cranberries (dried) soaked in Bourbon
Thursday, July 23
6:00pm reception | 6:30 seating
Special guest speakers for the evening will be
Carlos Escalona from Davidoff Cigars
Menu by Chef Adam Brown
Craft Cocktail Featuring Monkey Shoulder Blended Whisky
Chorizo & Manchego Stuffed Dates (passed)
The Balvenie 14yr Caribbean Cask
Smoked Faroe Island Salmon Tartar
Smoked eggplant purée/pickled eggplant/quail egg/crispy sunchokes
The Balvenie 15yr Single Barrel
Roasted Lamb Loin
Duck fat braised Brussels sprouts, “butter scotch” gastrique, tobacco onions
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”
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
The Cooper Restaurant is located at
4610 PGA Boulevard | Palm Beach Gardens
seating for this event is very limited
For thirsty cocktail lovers, there’s nothing that wets the whistle faster than a swanky, palate-pleasing drink, especially when paired with a delicious cause.
As part of the third annual Negroni Week, June 1-7, All Max Restaurant Group locations in Connecticut and Western Massachusetts, as well as The Cooper in Palm Beach Gardens, FL, will be serving up lip-smacking variations in honor of the world’s greatest sip. A portion of the drink proceeds will be donated to the Ct Children’s Medical Center in Hartford, and the Loggerhead Marine Life Center in Juno Beach, FL. “As far as perfect cocktails go,” says Brian Mitchell, Corporate Beverage Director for the Max Restaurant Group, “a great Negroni is the perfect drink to have when you can’t decide what to have – it hits all the senses with a balance of bitter-sweet, floral and fruity flavors…there is a reason why it’s been a classic for nearly 100 years.”
A creative riff on a traditional Americano (a blend of Campari, sweet vermouth, and club soda), the Negroni was born in 1919 when the adventurous Italian Count Camillo Negroni wanted to shake things up at a local Florentine bar. Instead of soda, he ordered gin be added to his favorite apéritif. After one sip, the count was hooked. The rest, according to bar lore, is history. We’ll drink to that.
About Negroni Week
Presented by Imbibe Magazine and Campari, Negroni Week launched in 2013 as a celebration of one of the world’s great cocktails, and an effort to raise money for charitable causes around the globe. From 2013 to 2014, Negroni Week grew from 100 to more than 1,300 participating bars around the world, and raised more than $120,000 for charities.
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
LOBSTER STEAM BUN
pickled ramp brown butter
Raventos I Blanc Cava | grilled-lemon & chili syrup
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
FERMES ST-CANUT PORCELET DE LAIT
green garlic spring bean ragout
Ithaca Beer Co., Bottle Conditioned, Rustic Pale Wheat Ale
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
BROWN’S FARM STRAWBERRY OLIVE OIL CAKE
Averna Amaro | Basil Syrup
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
185 Asylum St | Hartford, CT | 06103