Newburyport Brewing Co. Dinner at Max Burger Longmeadow

by Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Newburyport Brewing Company was founded just a couple of years ago (2012), but my first really solid encounter with them was at our Marchtoberfest Beer tasting last March at Max’s Tavern in Springfield.  I had the opportunity to meet the guys from the brewery and taste through the beers.  Without being overly biased, this was one of the best take-aways for me from the whole tasting.  I really enjoyed the style of the beers, the fact that they brew exclusively in cans (large and small), and that they are a couple of local guys.

So, it is with great pleasure that I announce that co-owner Chris Webb, will be joining us at Max Burger in Longmeadow on September 8th, for a great beer dinner, pairing Newburyport Brewing beers with the cuisine of Executive Chef David Sudol.

The price is great – the beer and food are going to be delicious; really no reason not to attend.  Take a look at the menu…

Max Burger of Longmeadow

Presents a Super Awesome Beer & Food Pairing Dinner

Featuring – Newburyport Brewing Company


With Special Guest – Chris Webb – Owner

 September 8th

Reception at 6:00 · Dinner at 6:30

Awesome Course 1

Potato Bacon Cheddar “Fritters” with Tasso Ham Gravy

Melt Away Session I.P.A. – 4.6% ABV

Awesome Course 2

“Fish n Chips”- Blackened  Swordfish Sliders (Sweet Slaw, Agent 9 Sauce, Crispy Onion Straws) Beer Battered Steak Fries

Yeet! Extra Special Bitter – 5% ABV

Awesome Course 3

Pork Tenderloin, Chorizo Potato Hash, Spiced Cherry Compote, Sweet Tea Gastrique

Green Head I.P.A. – 7.2% ABV

Super Dessert Course

Peach ‘N’ Cream Cobbler Milkshake

Plum Island White – 5.4% ABV

COST: $55.00 per person

(not including tax or gratuity )

Please call Max Burger Longmeadow to reserve your seat


Tour de France Wine Dinner – Max Fish

Not sure much more needs to be said, but the French wine dinner at Max Fish, this year hosted by Christian Dalbavie, French Portfolio Manager Kobrand Corporation, promises to be a fun and delicious food and wine tasting event.  The wines are great, and Chef Peterson’s menu looks inspiring.  Seating is limited so please reserve today by calling Max Fish in Glastonbury.


Max Lunch Club: Boutique French Wines

Cynthia-Hurley-Lunch-Club-REVISED-1Cynthia Hurley: “I spend about two months a year in France tasting in
nearly every major wine-growing area searching for great wines from
well-known, sometimes famous, growers and discovering wines from
virtually unheard of growers. Sometimes I may get my hands on as few
as three cases because the demand is so high, but for me, if it is a
wonderful wine I will grab it when it is available. I import just those
wines I want to put in my own cellar: one case for you and one for me.”

Friday, june 13th, 2014
With Special Guest Speaker: Donna Hutchinson
Regional Sales Manager For Cynthia Hurley French Wine Imports
Cuisine by Executive Chef Scott Miller
12:45pm Reception | 1:00pm Luncheon
Domaine Lavigne Saumur Blanc 2012
Sea Scallops Crudo | Blood Orange | Chili | Avocado
Smoked Trout Patè | Dill | Lemon | Radish
Course One
Serge Laporte Sancerre Chavignol 2012
Lobster | Melon | Cucumber | Asparagus
Course Two
Clos du Lumiere Cote du Rhone 2011
Berkshire Pork | Fennel | Cherries | Arugula
Course Three
La Font du Notre Dame Gigondas 2011
Lamb Meatballs | Eggplant | Harissa
$37.50 per person
not including tax & gratuity
Reservations Required: 860.236.6299

Clos Pegase Winemaker Dinner at Max Amore June 17

Clos-Pegase-Winery-Dinner-at-AmoreClos-Pegase-Winery-Option-2by Brian Mitchell, Beverage Director, Max Restaurant Group

I am very pleased to announce a special dinner with one of Napa Valley’s premier wineries and the winemaker responsible for those wines.  Join us on Tuesday June 17, for a dinner featuring the wines of Clos Pegase Winery and share insights and stories with winemaker Richard Sowalsky.

Richard will be on hand to answer question sand run through the wines and explain his wine making philosophies at Clos Pegase.  originally built in the mid-1980s Clos Pegase is known as one of the most picturesque wineries in all of Napa, but we like them because the wines are rock solid and delicious.  A rare appearance by this winemaker is very exciting, and pairing the wines with the cuisine of Chef Ted Burnett is always a treat for our guests.

Richard is only in town and available for this one evening as he will be working other markets the rest of the week. Please make your reservations now, as we have a very limited number of seats for this dinner and these events tend to sell out quickly.

Amore_GalleryPresents a winemaker dinner featuring the Napa Valley Wines of
paired with the cuisine of Max Amore Executive Chef Ted Burnett
special guest speaker for the evening will be Richard Sowalsky,
Winemaker Clos Pegase Winery

Tuesday June 17th, seating is promptly at 6:30
Course 1
Carpaccio of Prosciutto di San Saniele, sweet melon sorbetto
Sauvignon Blanc Mitsuko’s Vineyard, Carneros, 2011

Course 2
Butter Poached Maine Lobster, citrus zabaglione, gaufrette
Chardonnay Mitsuko’s Vineyard, Carneros, 2012

Course 3
Chicken Liver Mousse, local fruit compote, crispy chicken skin
Pinot Noir Mitsuko’s Vineyard, Carneros, 2010

Course 4
House Made Potato Gnocchi, braised oxtail, foraged mushrooms, pickled ramps
Merlot Mitsuko’s Vineyard, Carneros , 2009

Course 5
Red Wine Braised Beef Short Rib, truffled cream corn, whipped lardo crostini
Cabernet Sauvignon, Napa Valley, 2010

$125 per person
(not including tax or gratuity)
Seating is limited.

Please call MAX AMORE for reservations: 860.659.2819

140 Glastonbury Boulevard, Glastonbury, CT


Stone Brewing Dinner at Max’s Oyster Bar

Stone-Brewing-Dinner-at-Oyster-2Join us for a very special evening featuring Stone Brewing Company
of Escondido, California and the cuisine of Executive Chef Scott Miller.
With Special Guest Speaker Jeff Nelson of Stone Brewing.
For more information visit their website, here.
Strawberry “Caviar” | Aged Fig Vinegar
Stone Go To IPA – Amerian IPA – 4.5% ABV
Asparagus | Fennel | Yuzu
Stone Saison – Farmhouse Ale – 6.0 % ABV
Ricotta Gnudi | Peas | Oyster Mushrooms
Kyle Hollingsworth / Keri Kelli / Stone Collective Distortion
American Double IPA – 9.2 % ABV
Black Ledge Fonduta | Pickled Celery | Pimenton
Stone Enjoy by 07.04.14 IPA – American Imperial IPA – 9.40 % ABV
Marrow Gratin | Wild Greens | Smoked Hollandaise
Matt’s Burning Rosids – Imperial Cherry Wood Smoked Saison – 10.5% ABV
House Biscuits | Berries
Special Late Night Tasting of Stone Stochasticity Project Quadro Triticale
Belgian Style Quad – 10 % ABV
$75 per person, not including tax & gratuity
Limited seating, please call for reservations: 860.236.6299

Max Chef To Farm Lobsterfest!


Just in time for Father’s Day ~ an event for the whole family!
Saturday, June 14th 4pm – 9pm
Rosedale Farms & Vineyards in Simsbury, CT
Activities For All Ages!
Featuring live music by Will Evans. Sample his music here.
Adult Dinner: Clam Chowder, Steamed Lobster, Connecticut
Clams, Local Chorizo Sausage, New Hartford Heirloom Potatoes,
Native (fingers crossed!) Corn on the Cob & Locally Grown Salad.
$55 per person
(Beverages, tax & gratuity not included)
Children’s Dinner: Clam Chowder, Grilled Hot Dog or Hamburger,
Locally Grown Salad, French Fries and Lemonade
$10 per child
(Tax & gratuity not included)
Also featuring: $5 Local Craft Beer on Tap,
Oysters and Clams shucked to order for $2 each,
Rosedale Vineyards Wine, and Brewtus Maximus Summer Wheat,
A fresh and frothy, German-style summer beer produced
especially for The Max Restaurant Group; perfect for
warm weather drinking and dining.
To make reservations, visit us here.

Jefferson’s Bourbon, Beer & Cigar Dinner at Trumbull Kitchen

bCrOI7g4snIx1FT7iqLyiNsHP_UdHi9FWGCHeYSRr10EjX4qki4fHBCk-FV2Ay7Pyodo1_H4EQ83D9OMytEmHmyLcEbwy93K8eqAa3eSwgOBXGBHKnMl0v-GxWf1Ea0ugtlHG7YH5iBFbEHK=s0-d-e1-ftFounded in 1997, Jefferson’s is the brainchild of Trey Zoeller and his father
Chet, a famed bourbon historian. They were continuing a family tradition that
goes back to Trey’s 8th generation grandmother who was arrested in 1799
for the “production and sales of spirituous liquors.” To personify the brand,
they chose Thomas Jefferson, known for his curiosity and experimental spirit.
This is a mindset to which Trey has dedicated himself, pushing the boundaries
of the definition of bourbon. Upholding tradition, yet always discovering
new possibilities.For more information on Jefferson’s Bourbons, click here.
Join us for a very special evening of bourbon, cigars,
and the cuisine of Executive Chef Christopher Torla.
Cigars from The Tobacco Shop of Hartford, Inc.
Kobe Beef Slider
Bourbon BBQ sauce, Cajun corn maque choux
Monticello Old Fashioned with Jefferson’s Bourbon
Brown Sugar Crusted Hanger Steak
Vidalia onion crust, Yukon gold purée
NOLA Sazerac
Braised Veal Breast
Apple and bacon stuffing, Bourbon Demi
The Ciderhouse Cocktail with Jefferson’s Chef Collaboration
Grilled Angus New York Sirloin
Gorgonzola potato Napoleon, winter kale
Vieux Carré with Jefferson’s Reserve Bourbon
Jaime Garcia Cigars
Jefferson’s Ocean Bourbon
$125 per person, not including tax & gratuity
Limited seating, please call for reservations: 860.493.7412

Ramey Wine Cellars Dinner at Max’s Oyster Bar

Ramey-Wine-Cellars-at-Oyster-1Ramey-Wine-Cellars-at-Oyster-MENU copyThursday, April 10th ~ 6:30pm at Max’s Oyster Bar
Cuisine by Executive Chef Scott Miller
Course 1
2011 Ramey Chardonnay, Sonoma (Russian River Valley)
Stonington Sea Scallops Crudo | Littleneck Clams | Basil – Apple Gelee
Course 2
2010 Ramey Chardonnay Hyde Vineyard, Napa Valley (Carneros)
2010 Chardonnay Ritchie Vineyard, Sonoma (Russian River Valley)
Poached Alaskan Halibut| Herb Fumet | Radish | Favas | Sea Beans
Course 3
2012 Claret, Napa Valley
70% Cabernet Sauvignon, 24% Merlot, 2% Malbec, 2% Syrah, 1% Cabernet Franc and 1% Petit Verdo
Smoked Venison Tenderloin | Pickled Chanterelles | Juniper | Kale
2011 Syrah, Sonoma (Sonoma Coast)
Melville Cheese | Brioche Popover | Milk Jam | Rhubarb
$125 per person, not including tax & gratuity
Reservations Required. Please call: 860.236.6299