Victory Brewing Dinner @ Max’s Oyster Bar Feb 6th

6IBi8qfTU8_djN_g2JRRId2nlXorjY74UiIWwkGJr-_R96PwnfHduweUpf0F2JSTr4XwxPQUiuplX-yOkAxmwPyF0GLWJUG33kryM-rBl5yUsyQynQz0YyjvJw=s0-d-e1-ftCraft beer is one of the great pleasures in life, and when you put it together with a great meal, can you claim Victory?  Without a doubt!

Take a break from the winter chill and claim your victory on February 6th with a great selection of Victory Brewing craft beers paired with the exceptional cuisine of Max’s Oyster Bar Chef Scott Miller.  We love doing beer dinners and when we can pair up with a great selection of our favorite beers, it makes it just that much better…

VICTORY BREWING CO.

CRAFT BEER DINNER

Thursday February 6th, 2014

6:30 PM  RECEPTION

Victory Prima Pils
Spiced Hamachi Rolls | Grilled Pineapple | Shiso
Lemongrass Braised Short Rib “Fritters” | Ginger Beer Gastrique
Grilled Clam Flatbread | Fennel | Preserve Lemon

Victory Helios Farmhouse Ale
Melville Cheese & Roasted Cauliflower Gratin Pickled Onion | Sriracha Caviar | Mustard Greens

Victory Mad Kings Weiss
Cornmeal Fried Cod
Okra | Green Tabasco Aioli | Pork & Collards

Victory Hop Ranch Imperial IPA
Shrimp Meatballs
Curry | Eggplant | Yogurt | Cilantro

Victory V 12 Belgian Ale
Rellenos
Confit Chicken | Smoked Bean Puree | Chorizo Vinaigrette

Victory Dirt Wolf Double IPA
Smoked Beef Brisket
Dumplings | Pho Broth | Hoisen Side Car

Victory Old Horizontal Barley Wine
Blood Orange Panna Cotta
Yuzu Gelee | Pomegranate | Lemon Shortbread

Click here to visit Max’s Oyster Bar Website

Terroirs of Mendoza with Jeff Mausbach February 19 @ Max Downtown

We are very pleased to announce a special tasting opportunity with a great wine personality and all around fun guy – Mr Jeff Mausbach.  

As Wine Education Director and Communications and Marketing manager for Catena Wines from Mendoza for 13 years, Mr Mausbach traveled the world preaching the gospel of the unique character of  high altitude Malbec from Mendoza, explaining the character and expression of its many different terroirs.  In 2010, he and several partners decided to produce their own labels and began Malbec 55, a wine company celebrating the workers who get their hands dirty while crafting the fine wines of the region.  Jeff-Mausbach

Mr Mausbach will be on hand at Max Downtown for an opportunity for our guests to meet him, discuss the Argentine wine industry and taste through a a cross section of Malbec wines from various vineyards in the regions and terroirs. Light passed hors d’oeuvres will be available to accompany the wine tasting.

February 19, 5:30-7:00

Meet and Greet with Jeff Mausbach
5:30-7:00

Wine selection:

TintoNegro Uco Valley malbec
TintoNegro Mendoza malbec
TintoNegro Limestone Block malbec
Angulo Innocenti malbec
Angulo Innocenti cabernet sauvignon
Angelo Innocenti unisono

cost is $35 per person plus tax and gratuity

please call Max Downtown for reservations 860-522-2530

Click here to visit the Max Downtown Website

Stone Beer Dinner February 4 @ Trumbull Kitchen

It is with great pleasure that we announce our next beer dinner with our friends at Stone Brewing.  Since 1996, Stone has become one of the most iconic and well-loved breweries in the United States.  Known for making firmly hopped beers with just a hint of attitude, we really enjoy these beers and know you do to. Join us on February 4th, and break the winter cold with some hand crafted brews from the great state of California, along with some tasty treats from Chef Chris Torla.  Word has it that Jeff Nelson will be on hand to expound on the virtues of the beers and answer any questions you may have – he is always full of great things to say and definitely knows his Stones.  When was the last time you were Stoned??

Stone
 

Stone Beer Dinner
February 4, 2014

Happy 30 minutes, pre-dinner reception in the loft
Enjoy By 2-14-14
Burnt ends with Stone porter BBQ sauce
Smoked Pit ham and onion jam sliders
Charcuterie Sampler
Lamb pancetta wrapped asparagus

Matt’s Saison
Manchego and Hoja Santa Cheese Plate
Quince paste, CT honeycomb, porter crackers

Stone IPA
Indian Chicken Korma
Boneless chicken breast, pistachio yogurt sauce, aromatic basmati salad

Arrogant Bastard
Crisped Maryland Crab Cake
Blood orange marmalade, local apples, smoked jalapeno

Sublimely Self Righteous
Cocoa Braised Beef Short Ribs
White cheddar polenta, garlic kale

Cost on this is $75 per person (excluding tax & gratuity)

Seating is very limited (we are not just saying that – the loft at TK only holds 26 seats)

please call TK to reserve your seat 860-493-7412

Click here to visit the TK website 

Belgian Beer Dinner at Max’s Oyster Bar Nov 14th

by Brian Mitchell, Max Restaurant Group Corporate Beverage Director

2013-11-14

Chef Scott Miller and I have put together what we feel is going to be really interesting menu and beer pairing dinner.  As the weather turns colder I always look for heartier and more flavorful beers, and the cuisine that we enjoy with those beers tends to be heartier and richer, as well.  What better combination that Belgian beers and inspired cuisine.

I must admit that Chef Miller is a big beer fan, but is generally a fan of domestic craft brews. With this selection, though, he has stepped in a bit of a different direction and has embraced to history and styles coming from the great beer nation of Belgium.  In fact, many American craft brewers take their lead from the historic producers of Europe, so these seems like a natural progression in our offerings for beer and beverage dinners.  The flavors of classically style Belgian beers is generally complex and yet subtle at the same time.  We a very excited to present this menu and show how well these beers work with our cuisine.

Please join us as we participate in the Vanberg & DeWulf Coast to Coast Toast, and feast on some fabulous food and taste some truly tasty beers.

Max’s Oyster Bar West Hartford presents

A Belgian Beer Dinner as part of the
‘Coast to Coast Toast’™ 3 Nationwide Event
Thursday, November 14th at 6:30 pm
Featuring the World Renowned Portfolio of Vanberg & DeWulf and the cuisine of Chef Scott Miller.

MENU
Reception
Brasserie Dupont Avril Biere de Table (Tourpes-Leuze)
“Chicken & Waffles”
Stoemp Brandade
Pommes Frites

1st Course
Brasserie Dupont Saison Cuvée Dry Hopping, 2013
Boulliabasse | Spot Prawns| Mussels | Yuzu | Bay Scallopssaison-dupont-cuvee-dry-hopping

2nd Course
Brouwerij Dilewyns Vicaris Tripel Gueuze (Grembergen)
Weisswurst | Goat Cheddar | Apple – Red Cabbage Agra Dolcee2e17fc0-3955-0130-3021-005056942d16

 

 

 

 

 

 

 

3rd Course
Brouwerij Dilewyns Vicaris Generaal Dubbel
Rabbit | Gooseberries | Cider

4th Course
Brasserie Dupont Monk’s Stout (English Style Stout)
Pork Shank | Kraut | Gruyere Fonduta

Dessert
Vanberg & DeWulf Lambickx Private Domaine 2013 (Zenne Valley)
Melville Cheesecake | Chocolate | Preserved Berries

$75 per person not including tax & gratuity
Reservations Required: 860.236.6299

MBWH Brewery of the Month: Oskar Blues from Colorado

Oskar-Blues-at-Burgerby Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Each Month Max Burger West Hartford has a brewery that we like to focus on and pay a little extra attention to.  There are so many great craft breweries in the United States, at this point, that we feel it is important to support this effort and recognize the great brewers in and out of CT.  For the month of September, we have chosen Oskar Blues Brewery from Longmont, Colorado, as our feature.oskar

Why Oskar Blues??

The make great beer.  At affordable prices.  Only in cans (and kegs, which are big cans). They have a lot of fun doing it. We have a lot of fun drinking it.

Founded in 1997, by Dale Katechis, who now owns several related breweries and brew pubs, Oskar Blues made a statement by being the first craft brewery to “bottle” their brews in cans, rather than bottles.  They are basically credited with starting what has become a national trend in brewing by using lighter weight, recyclable aluminium cans, kind of the way a lot of older styled brands were consumed.  They also like to do things like Mountain Bike and Hike, and since cans are lighter than glass these beers are often found along for the ride.

2012_7_13_oskarblues_fullline

 

Oskar Blues makes 6 different styles of beer:

  • Dales Pale Ale (the first, 6.5%abv and lighter than an IPA),
  • Old Chub Scotch Ale (8%abv and made with a variety of malts that lean toward the heavier side),
  • G’Knight, a fuller style of beer that is brewed in honor of Gordon Knight, a Colorado firefighter who lost his life in 2002 (8.7%abv),
  • Ten FIDY and Imperial Stout at about 10%abv, this is the seasonal’s seasonal as it is big and hearty
  • Mama’s Little Yella Pils, which is a smaller batched Pilsner style made with German malts and Bavarian hops (5.3%abv)
  • Gubna an Imperial IPA that is dry hopped and and comes in at 100 IBUs and 10%abv

Max Burger West Hartford will be featuring a selection of Oskar Blues Brews throughout the entire month of September, plus on the third Wednesday of the month, we have a very special keg that will be tapped at 5pm.  Join us in person to taste and enjoy this great beer and all the others from Oskar Blues all month long in West Hartford.

Trumbull Kitchen Beer Fest & Pig Roast

 

TK BeerfestJoin us for Trumbull Kitchen’s September Beer Fest.
This year festivities will take place on our patio and include a pig roast along with an incredible selection of craft beers featuring many brewed right here in Connecticut.
Featuring:

Representatives from each brewery will be on hand.  A portion of the proceeds will benefit the Pan-Mass Challenge, an event that brings together thousands of cyclists, volunteers, and donors to raise funds for the Dana Farber Cancer Institute.

Tickets: $60 per person.

For more info, call Trumbull Kitchen at 860.493.7412

Buy Tickets Online

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.

 

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.