Inglenook Estate Wine Dinner at Max Downtown

 

Inglenook-for-FBThe Inglenook legacy began in 1879 when Gustave Niebaum, a Finnish sea captain, wine
connoisseur and entrepreneur, came to Rutherford, California to build a wine estate that
would rival Europe’s finest. When Niebaum’s grandnephew, John Daniel, Jr. inherited the
chateau and vineyards in the 1930s, Inglenook had already earned international acclaim.
In 1975, Francis Ford Coppola and his wife Eleanor purchased more than 1,500 acres of the property with profits from the film, The Godfather, and spent the next forty years reuniting the original vineyards, returning winemaking operations to the chateau, and restoring Inglenook’s illustrious heritage. “In America, so few things that are broken apart are ever put back together. Reuniting this property was truly a dream come true, both for my family and for Napa Valley.” Ultimately, all 200 acres of the estate were certified organic and in 2011, the Coppolas acquired the iconic Inglenook trademark and Coppola announced that henceforth, his celebrated Estate would be known by its historic original name, Inglenook. “Our goal has always been to make one of the world’s great wines,” says Coppola. “You don’t get involved with an Estate like this, without that as your goal.” The story of the Inglenook Estate reads like an epic novel. For the full history:                        Visit Inglenook’s interactive timeline here.
Tuesday, April 8th at 6pm
Reception
Passed Hors d’oeuvres
Sofia Blanc de Blancs
I
Colossal Crab Crepes
carrots, shiso, mango, curry
Blancaneaux 2011
II
Country Terrine
pickled vegetables, Morton mustard, raisin walnut crostini
Edizione Pennino 2011
III
Olive Oil Poached Arctic Char
applewood smoked bacon, cabbage, fennel pollen, beet dashi
Cask Cabernet 2010
IV
Coffee-rubbed Dry Aged Ribeye
shortrib ravioli, crispy baby artichokes, chocolate cardamom jus
Rubicon 2009
Dessert
Petite Fours for the table
$125 per person
not including tax & gratuity
Reservations Required. Please call, 860.522.2530

Thursty Thursdays @ Max (May 2014)

Thursty_Thursdays_logo_II

By Brian Mitchell, Max Restaurant Group Corporate Beverage Director

Updated June 1, 2014

June marks the fifth month of features for the Max Restaurant Group’s Thursty Thursday promotions, and as usual we are changing things up for the month. Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.  Thursty Thursdays @ Max, just another great reason to join us.

Here is brief description of some of the promotion we are featuring throughout the month of May…

CooperNegroni-2Max A Mia in Avon will be making use of its patio this month and featuring happy hour on the patio (as seating permits).  We will have the classic Italian Negronis available for $5 (regularly $9), plus peach white or red wine sangria for $5, as well.  AS one final addition we will also have $3 Back East Amber Ale pints available for Happy Hour.  Max A Mia has also introduced a brand new Happy Hour menu for the month starting this week, so there is a lot going for Thursty Thursdays in June.

and Max Amore in Glastonbury, will each be going with what has become a fan favorite promotion for Thursty Thursdays, the 1/2-priced bottled wine offer.  Come into Max a Mia or Max Amore on Thursdays, and enjoy a selection from our bottled wine list at 1/2 the normal price.  Such a great value – with over 80 wines to choose from, you can have your pick from Italy, California and beyond. Chef Dave Stickney and the Max A Mia crew always have great choices on the menu, and ½-priced wines are just another reason to pay us a visit.  As always the discount applies to bottled wine selections, only.

As a side note – Max A Mia will be closing this Thursday May 1, for a private party.  1/2 priced wines will be available during the day and we will be back to normal schedule for the next Thursday promo.

mint-julep

Max’s Tavern in Springfield is getting an early start to the Kentucky Derby this weekend by offering a special Pear Julep for Thursty Thursday drinking.  Made with Four Roses Bourbon, this is slight twist on a classic southern cocktail featuring fresh mint, some pear flavoring and of course the Bourbon.  Sweet and smooth, plus refreshing and so easy to drink.  Come in and try one of our Spring favorites – the Pear Julep.

Max’s Oyster Bar in West Hartford will also be starting off its Derby Weekend early and offering $5 Russel’s Reserve Mint Juleps for Thursty Thursday, this week.  A classic Mint Julep is great and it is even better when paired with a 1/2 pound of fresh Louisiana Crawfish.  Thursty Thursday for May 1 is a minty julep and crawfish, all for $10.  Your inner Bubba loves it!

As a preview to CT Craft Beer Week (May 11-18th) Max’s Oyster Bar will be running a (TBD) selection of CT only beers at $5 for Thursty Thursday, May 15.  Plan ahead…

Max Fish in Glastonbury will be continuing the tropical drinking season by featuring more Tiki on Thursdays all month.  We love rum filled drinks and as such we will be featuring a few at great prices on Thursdays, all featuring the most popular selling rum in the world (yes I said bestselling rum in the world) Tanduay, which is made in the Philippines and sells in huge volumes all around the Pacific.  Now available in the US for the past few years, it is starting to gain great traction and is a perfect accompaniment to our Tiki drinks…

Tiki Bar

$5 Tiki Torch … a lovely fruit driven style of a cocktail featuring Tanduay Rum, passion fruit, and a splash of cranberry

$6 The Tremont. Think complex Rum Manhattan style cocktail…Tanduay Rum, Meletti amaro, Cinzano, and a dash of orange bitters

$7 Max’s Classic Painkiller. One of my favorite drinks – lovely coconut, orange juice and pineapple flavors mix with the barrel-aged Tanduay Rum flavors for a very drinkable drink that will make anyone more comfortable

$8 Palm Beach Hurricane – a real Tiki throwback, the Hurricane in this case is throwing a nod to our 10th newest location (The Cooper) which opens this month in Palm Beach Gardens, Florida.  Tanduay rum, Caruba dark rum, oj, pineapple, grenadine – yum!

Max Downtown of Hartford will be offering three options for its Thursty Thursday line-up in June…

1)  Meiomi Chardonnay for $10 a glass, the newest addition to the Wagner family’s

thumb_blue-point-mosaic-session-ipavarious productions.

2) Chef Hunter Morton’s’s Prosciutto and Pimiento grilled

cheese sandwich served with a Bluepoint Mosaic “Session” IPA for $8.00 (you get both for $8)

3) Or you could pick the Max Manhattan served on a “rock” for juts $5.

Anyway you look at it – three great offering at tremendous value from Max Downtown.

 

Max Burger in West Hartford will continue to offer 1/2-Priced Cans for Thursty Thursdays @ Max in May.  C’mon in and take your pick of any of our canned brews and get them at a 50% discount, all day and all night.  The canned beer has made a huge return among craft brewers over the past few years as many people have discovered that fresh beer really does taste better this way.  One of the most damaging things for beer is light and the can provides the perfect vehicle for getting all the flavor the brew master intended to your glass (or just from the can).  We agree and we also like the fact that this is a lighter and more eco-friendly way to transport beer.  We have a growing selection of great canned brews from across America, so join us each Thursday in May to taste your way around the canned section.Canned Beer

Guinness ShakeTrumbull Kitchen in Hartford will be featuring a few fan favorites on menu selection for Thursty Thursday this May 1.  Keeping it simple, Trumbull Kitchen will be featuring a Guinness Cheddar Burger for $5 or House-smoked wings for $.50 each, plus we will be rolling out Bar Manager Steve Temple’s famous Guinness Milkshakes for $5 (regularly $9), as well.  Get a shake and Burger or wings for a great Thursty Thursday kick-off.

Guinness Cheddar Burger – All natural beef, stout onions, kettle chips $5

 or

House Smoked BBQ Wings – Great hill blue cheese dip, celery sticks .50 per piece

 

Spencerbottleglass-640x1029_cThis week Max Burger in Longmeadow, Ma, will be doing a 5pm tapping of the rare an lovely Spencer Trappist Ale, brewed at our one and only local Trappist Brewery in Spencer, Ma. (Keep in mind, there are only 9 Trappist Breweries in the entire world, and we are lucky ducks having one virtually in our back yard.  We are even luckier because they allow us an allocation every so often of their glorious beer.  Starting at 5pm, until it is gone – Spencer Trappist Ale, on draft at Max Burger Longmeadow.

www.spencerbrewery.com/ 

 

 

 

 

Emanuele Gastel , Tenuta di Capezanna Dinner at Max a Mia – March 17th

Capezzana-for-FBOn March 17th at 6:30pm – both a  Monday and St Patrick’s Day – we will be hosting a fabulous Italian wine dinner featuring wines from one of our favorite Tuscan estates, Tenuta di Capezzana. This event will be held at Max a Mia in Avon, and will showcase the excellent wines of the estate paired with very special menu created by executive chef David Stickney.

Emanuele Gastel

The New Generation of Tuscan Royalty

Ambassador for the Tenuta di Capezzana estate

For Emanuele Gastel, his nursery was the vineyards. Before heading to work, Gastel’s mother would drop him off at the family winery when school was not in session, or with one of the local farm families if she had to travel on business. “I grew up among the vines” laughs Gastel. And what vines they were – among the most storied in Tuscany: Badia a Coltibuono in Chianti Classico. Owned by Gastel’s maternal grandparents Piero Stucchi Prinetti and Lorenza de Medici, the “farm” is now managed by his mother and uncles.

Gastel’s extended kin includes the Contini Bonacossi family, proprietors of Tenuta di Capezzana, the principal estate in Tuscany’s Carmignano appellation. Officially, Gastel has worked as an ambassador for Capezzana since 2012, after graduating from Florence’s prestigious Scuola di Scienze Aziendali with a Master’s degree in Marketing, Business and Sales. Unofficially, he has been training for this job since birth. With three generations of winemakers ahead of him, Gastel represents the fourth generation of his family to find his calling in Tuscany’s wine business. Charismatic and unpretentious, with a lively intelligence and keen sense of fun that sweeps up anyone its path, Gastel is thoroughly at ease in any setting.

While his academic schooling has deepened his technical and commercial expertise, Gastel values his informal education above all, having worked among the vines since he was old enough to walk. “I have missed very few vintages,” he notes. Wherever he goes, Gastel makes an impression. During his student years, he was singled out for a new and highly competitive program developed by the Italian government with a view to developing the country’s future generation of business leaders and entrepreneurs.

These days Gastel is on the road a great deal, traveling to the U.S. and Asia. His first trip to the U.S. followed high school, when he served an apprenticeship at DeMedici Imports in New Jersey, importers of various European luxury foods, but with a focus on Italian products. He later returned to the U.S. to intern with a leading New York City PR agency specializing in food and lifestyle as part of a work/study program.

Gastel is a born communicator, blending old-world charm with an actor’s panache, sense of comedic timing and ability to entertain. Watch Gastel tell a story as he waits with mock seriousness to observe the effect of a punch line. If it doesn’t produce quite enough laughter or the reaction he seeks, he will rework it. Gastel is well aware that in order to thrive amid an expanding and increasingly crowded marketplace, Tuscany’s wines and agricultural legacy must be expertly promoted and he is passionate about doing just that.

Closer to home, this handsome Italian – arguably one of the best-dressed men in Florence – is taken. Gastel has a Swedish girlfriend, who keeps him rooted.

Please join us for what promises to be a very special evening featuring some fabulous wines and a true Tuscan.  Here is the menu…

reception
crostini misto
fegato/white bean & escarole/roasted beets & feta
castello di capezzana monna nera, igt 2011
50% sangiovese, 20% merlot, 10% cabernet, 10% syrah, 10% canaiolo

i
venison loin carpaccio, shaved kale,
port soaked bing cherries, smoked
paprika grissini
castello di capezzana monna nera, igt 2011

ii
chitarra spaghetti, san marzano
tomatoes, shishito peppers,
crumbled sheeps’
milk ricotta
castello di capezzana barco reale d.o.c. 2010
70% sangiovese, 20% cabernet sauvignon, 10% canaiolo

iii
smoked duck breast, pancetta, chive polenta
cake, cauliflower crema
castello di capezzana villa di capezzana d.o.c.g. 2008
80% sangiovese, 20% cabernet sauvigno

iv
oak grilled striplion, creamer potato arrancini,
tempura fried broccoli rabe, citrus pressed
evoo vinaigrette
castello di capezzana ghiaie della furba, igt 2007
60% cabernet sauvignon, 30% merlot, 10% syrah

v
pistachio semi freddo, bittersweet
chocolate ganache
vin santo riserva di carmignano 2006

Event price and other details will soon be posted.  Check back or call Max a Mia to book your reservations.

Marchtoberfest @ Max’s Tavern March 8th

marchtoberfest 14

We are very pleased to announce MARCHTOBERFEST, our newest Beer Fest at Max’s Tavern in Springfield.  We have contacted our best and favorite breweries and beer vendors to pour some great beers (see the growing list below) on Saturday March 8th, from 2-6pm.  A fun afternoon full of regional and American craft brews as well as some delicious Max food, music and fun.  All to benefit a great cause – the Ronald McDonald House of Springfield.logo_news1

Participating breweries (as of 2/14/14):

Innis & Gunn (Scotland)

Sam Adams (Boston, Mass)

Spencer Trappist Brewery (Spencer, Mass)

Old Burnside Brewing (East Hartford, Ct)

Berkshire Brewing Co (South Deerfield, Massachusetts)

Shipyard Brewing Co (Portland, Maine)

Foolproof Brewing Co (Pawtucket, Rhode Island)

Rising Tide Brewing Co (Portland, Maine)

Thomas Hooker Brewing Co (Bloomfield, Connecticut)

Grey Sail Brewing (Westerly, Rhode Island)

Peak Organic Brewing (Portland, Maine)

Baxter Brewing Co (Lewiston, Maine)

Tröegs Brewing Co (Hershey, Pennsylvania)

Oskar Blues Brewery (Lyons, Colorado)

Wachusett Brewing (Westminster, Massachusetts)

Sixpoint Brewery (Brooklyn (Redhook), New York)

Anchor Steam Brewing (San Francisco, California)

Clown Shoes Beer (Ipswich, Massachusetts)

Newburyport Brewing Co (Newburyport, Massachusetts)

Stone Brewing (Escondido, California)

Longtrail Brewing (Bridgewater, Vermont)

Otter Creek Brewing (Middlebury, Vermont)

Wolaver’s Organic Brewing (Middlebury, Vermont)

Narragansett Brewing Co (Narragansett, Rhode Island)

Belfast Bay Brewing Co (Belfast, Maine)

Coronado Brewing Co (Coronado, California)

Westfield River Brewing (Westfield, Massachusetts)

California Cider Co. ACE Ciders (Sebastopol, Ca)

 

Tickets are $40 per person with a portion of the proceeds going to the Ronald McDonald House Charities of Springfield.  Buy tickets for Marchtoberfest on the Max Restaurant Group Website, at Max’s Tavern Springfield, or Max Burger in Longmeadow, Mass

Click here for more information and to buy tickets

 

Troy & Sons Whiskey Dinner @ Max Fish Monday 2/24

Max Fish in conjunction with Manchester Wine & Liquor presents the next installment of our fabulous cocktail dinner series with Special Guest Eddie Varsalona CSS, CSW, Spirits Specialist for Troy & Sons Whiskies from Ashville Distilling Company, located in Ashville North Carolina.

Ashville Distilling and Troy & Sons Whiskey are some of the newest and most modern approaches to whiskey in the United States, but their heritage goes back generations. Using an almost lost strain of corn, the Crooked Creek Corn™, grown in the hills around Ashville for decades, as well as the collected recipes and shared stories of moonshiners and whiskey makers of North Carolina provide the inspiration and the stylistic approach of owner, Troy Ball, and her Husband Charlie.  You can read all about them and their story on the company website (click here for the link).

Troy-2021-1024x507

For this dinner, Dave Bouchard (our head drinks guy at Max Fish) has paired a fabulous selection of contemporary cocktails (including a unique Barreled cocktail that is already aging in one of our Troy casks) to a menu prepared by Max Fish Chef Robert Peterson.  A great combination of styles and flavors, we think you will find this to be an intriguing selection and a fun filled evening.

The menu –

Reception:
Cocktail: Ashville Spiked Tea
Grilled Oysters, whiskey apple bbq glaze Yam & Bacon Fritters, chile-maple aioli

Seated Dinner:
Troy_and_sons_blondeCourse 1 –
Cocktail: Old Fashioned Blonde
Paired with: Duck Meatloaf, Parsnip Puree, Tart Cherry Jus, Crispy Onions

Course 2 –
Cocktail: Saddlebags
Paired with: Slow Roasted Monkfish, jalapeno cheese grits, butternut squash, leeks, sherry-lobster nage

Course 3 –
Cocktail: Barrel Aged
Paired with: Horseradish Crusted Pork Loin, creamy mustard hominy, braised collards

Dessert –
Cocktail: Old No. 43
Paired with: Cinnamon-Raisin Bread Pudding, quince jam, lemon-whiskey glaze

$65 per person, plus tax and gratuity
Please call Max Fish in Glastonbury to reserve your seat (860) 652-3474

Beaucastel Rhone Dinner @ Max Downtown 2/24

by Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

DustyChateaudeBeaucastelBottles

In 2006, I had the opportunity (and great pleasure) to travel through the Rhone Valley of Southern France and visit the famed estate and winery known as Chateau de Beaucastel, arguably one of the greatest producers of in the region.  Specializing in Chateauneuf-du-Pape, but producing a tremendous number of other wines from the region, the Perrin family has been an integral fixture of the landscape for well over 100 years (see history below).  One of the greatest dinners of my life was at the chateau and included over 16 courses of regionally influenced specialties as well as modern creations, each paired with a selection from the Perrin and Beaucastel productions going back to the early 1970s, as well as some treats from the family cellar dating back to the 1950s (yes, it was pretty cool!).

While we will not be going quite that far back, we do invite you to share an evening with us at Max Downtown to experience a selection of the latest wines from this extraordinary family selection.  Wine from the California estate will be included, as well as top wines from the Famille Perrin range and Château de Beaucastel, including the rare white Chateauneuf-du-Pape, paired with dessert.  On hand to present the wines will be our Sommelier, Justin Gavry, Paul Nerz from Vineyard Brands, the import company for Beaucastel and Perrin wines (and a Château de Beaucastel alum), as well as myself.

The menu is selected especially for these wines and the evening promises to be a great experience, and as stated it Includes selections from Château de Beaucastel, Famille Perrin, and Tablas Creek.

Menu by Executive Chef Hunter Morton.
Wines selected by Sommelier Justin Gavry.

Reception – Passed hors d’oeuvres
Raddichio salad- buratta, mango, basil, black pepper, Meyer lemon

Famille Perrin Côtes du Rhône Blanc Reserve, (Rhône Valley) 2012

 

Course One – scallop ceviche- yuzu gelée, fennel, Satsuma tangerine, tarragon

Tablas Creek Vineyards Côtes de Tablas Blanc, (Paso Robles) 2011

 

Course Two – Pork belly- smoked potato, black truffle, roasted garlic, confit marble potatoes, pork crumble

Famille Perrin Côtes du Rhône Nature, (Rhône Valley) 2011

Famille Perrin Côtes du Rhône Coudelet de Beaucastel, (Rhône Valley) 2011

 

Course Three – Roasted squab breast- braised cabbage, apple puree, crispy leg, curry jus

Château de Beaucastel Chateauneuf-du-Pape, (Rhône Valley) 2005

 

Dessert – Ossau Iraty – pears, walnuts, Stonewall Apari honey

Château de Beaucastel Chateauneuf-du-Pape Blanc Vielles Vignes, (Rhône Valley) 2006

$125 per person, not including tax & gratuity
Limited Seating
Call Max Downtown for reservations
860.522.2530

BeaucastelVines&House

Among the prominent people in the town of Courthezon during the sixteenth century was the Beaucastel family. In 1549, “Noble Pierre de Beaucastel” bought “a barn with its land holdings, containing 25 saumées at Coudoulet”. More than four centuries later, this remarkable domaine, known today at Château de Beaucastel, is producing what most people acknowledge to be the finest wines of Châteauneuf-du-Pape. In 1903, a young chemical engineer and mathematics professor named Pierre Perrin, together with his father-in-law, began to restore the domaine following the ravages of phylloxera. His son, Jacques Perrin, took over the domaine in 1953 and introduced many innovations such as improved grape varietals, integrated pest control, and a flash-heat exchanger. Today, the third and fourth generations of Perrins, François and Jean-Pierre and Jean-Pierre’s sons Pierre, Marc and Thomas, continue in the tradition of their father and grandfather.

The vineyards of Beaucastel are treated as a garden: no chemical fertilizer, no chemical week killers or sprays are permitted. Organic fertilizer comes from compost and only a minimum of traditional sulphur-copper spray is used in the vineyards. The vineyard is planted in all the traditional grapes of Châteauneuf-du-Pape: Grenache, Mourvèdre, Syrah, Cinsault, Vaccarese, Counoise, Terret Noir, Muscardin, Clairette, Picpoul, Picardin, Bourboulenc, and Roussanne.

Thursty Thursday @ Max’s Trumbull Kitchen – Blue Margarita & Mole Pablano

blue_margarita1Trumbull Kitchen in Hartford will be featuring this week a Blue Agave Maragarita & Mole Pablano for $6.

The TK classic El Jimador Blue Agave Margarita (one of our most popular drinks from the catalog), pair it with Chef Torla’s  Pueblan-style Mole Poblano  – tortillas, pumpkin seeds, queso fresca. All for $6, just this Thursday.

We love making tequila drinks and El Jimador is a great selection which we use for our standard drinks selection – it is made from 100% Blue Agave, and has a rich, salty, smokey taste, perfect for making classic styled margaritas.  This drink has a touch of blue in it to add a twist to the classic.  Perfect for the Mole Poblano.

At Max Restaurant Group we are very pleased to announce a new initiative at each of our locations: Thursty Thursdays @ Max.  Come into any Max location on Thursdays and discover a great special only available that night.  Each month our locations will have new promotion that will be available on Thursdays.  These will change from week to week and month to month, so check back here or subscribe to our Social Media sites to get the latest updates on what we are offering.  Some of the creative offering may include drink and food specials, half-priced wines, or special tastings – the choices are limitless and are designed to give our loyal patrons another great reason to join us.  Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.

Thursty Thursdays @ Max, just another great reason to join us.

Thursty Thursdays @ Max’s Oyster Bar – Local Brews with Local Seafood

Blue-Point-Brewing-LogoMax’s Oyster Bar in West Hartford will be offering a regional pairing of Local Brews with Local Seafood.  Each week in February we will pick a New England region and pair a selection of local seafood along with a local craft brew from that area.  Starting this week for Thursty Thursday @ Max, we will be promoting Bluepoint Brewing Co from Patchogue, NY, along with a 1/2 dozen plate of Bluepoint Oysters, all for $9.  What better way to celebrate local farming than with local seasonal products and great local brews.

Upcoming specials may include Thimble Island Brewing with Thimble Island Clams, Narraganset Brewing with Rhode Island Oysters, Harpoon Brewing with Massachusetts Oysters, Maine Brewing Company with Maine Lobsters , Rogue Ale with Washington State Oysters, or whatever combination we can think of.

At Max Restaurant Group we are very pleased to announce a new initiative at each of our locations: Thursty Thursdays @ Max.  Come into any Max location on Thursdays and discover a great special only available that night.  Each month our locations will have new promotion that will be available on Thursdays.  These will change from week to week and month to month, so check back here or subscribe to our Social Media sites to get the latest updates on what we are offering.  Some of the creative offering may include drink and food specials, half-priced wines, or special tastings – the choices are limitless and are designed to give our loyal patrons another great reason to join us.  Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.

Thursty Thursdays @ Max, just another great reason to join us.

Thursty Thursdays @ Max A Mia – Vino e Salumi

prud barbaresco

Max A Mia in Avon will be offering for Thursty Thursday Vino e Salumi.  Each Thursday in February we will pick a new wine from our list and offer it by the glass along with a Chef’s selction salumi plate – all for $15.  And our intention is to showcase the best of what we have.  This Thursday we will be pouring the fabulous Prudittori di Barbaresco 2008 Barbaresco, one of the most famous selections from Piemonte, and a truly delicious wine (normally sold for $20 / glass), along with a classic salumi plate put together by chef David Stickney.

At Max Restaurant Group we are very pleased to announce a new initiative at each of our locations: Thursty Thursdays @ Max.  Come into any Max location on Thursdays and discover a great special only available that night.  Each month our locations will have new promotion that will be available on Thursdays.  These will change from week to week and month to month, so check back here or subscribe to our Social Media sites to get the latest updates on what we are offering.  Some of the creative offering may include drink and food specials, half-priced wines, or special tastings – the choices are limitless and are designed to give our loyal patrons another great reason to join us.  Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.

Thursty Thursdays @ Max, just another great reason to join us.

Thursty Thursday @ Max Fish – Pick Your Draft + Oysters for $9

draft-beerMax Fish in Glastonbury will be offering a Pick Your Draft + Oysters promotion.  We will be featuring a 1/2 dozen fresh oysters along with a pick your draft selection, all for $9.  There are few better combinations than fresh, briny oysters and craft beer – get them both at a great price on Thursdays at Max Fish.

At Max Restaurant Group we are very pleased to announce a new initiative at each of our locations: Thursty Thursdays @ Max.  Come into any Max location on Thursdays and discover a great special only available that night.  Each month our locations will have new promotion that will be available on Thursdays.  These will change from week to week and month to month, so check back here or subscribe to our Social Media sites to get the latest updates on what we are offering.  Some of the creative offering may include drink and food specials, half-priced wines, or special tastings – the choices are limitless and are designed to give our loyal patrons another great reason to join us.  Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.

Thursty Thursdays @ Max, just another great reason to join us.

America’s First Trappist ale @ Max Burger Longmeadow

by Brian Mitchell, Corporate Beverage Director for Max Restaurant Group

When a club has only eight members in the entire world, you can call it exclusive.  Well one club of eight has just added a new member.  The St. Joseph’s Abbey of Spencer Massachusetts, has launched a new brewery which is to become the ninth brewery in the world to be allowed to make Trappist Ales.  (This is the same abbey that makes the Trappist Preserves label of jams.)

An order of Cistercian monks descended from an order begun in 1098 in France, the modern day monks are carrying on the tradition of generations before them by making beer and brewing an integral part of the “business” of the monastery.  By definition, all Trappist beers must be made under the watch of monks within the grounds of a Trappist abbey, and proceeds must go back into the running and operational benefits of the abbey.  At one time there were nearly 200 Trappist breweries, but today there are only eight, or now nine.beer-on-table

The first beer brewed by the Spencer Brewery is the Spencer American Trappist Ale, and Max Burger in Longmeadow, Mass, has been fortunate enough to get a couple of the first cases.  We will be offering these, while they last, in the 11.2 oz bottle size.  At 6.5% abv, this is a classic Belgian ale with a slightly cloudy soft golden color, medium-body and , bright and crisp on the palate and a smooth finish with just a touch of hops.

The Spencer beers are produced under the guidance of the Chimay Brewery (one of the other nine Trappist Breweries), from which advisers from Belgium have traveled to the US in order to get the new brewery up and running.

Spencer-Trappist-Ale-960x866-500x451

The word is that we will also be able to get some of the first kegs available from the new brewery by the end of the month and we will update then when we know more accurately what and when.  Suffice it to say, though, that we are very excited to be participating in this point in beer history.  Come in and be a part of it as well.

Click here to visit the brewery website

Hélène Jaume Domaine Grand Veneur Wine Dinner Feb 5th @ Max Fish

y86fho0PAIiGLTgLma1WfDdRPbpor6gXzIbc1cza3Wh-IyEsFnqrtyHBpDOabhg4P77Fdn_INq-e9YkxwHpV5pGr8oISLU9b13ugnaHkNLvy3_VrfTR9S7UZQICX-QAqDzbMFOT0g38G=s0-d-e1-ftSome of the best and most interesting wine events we do often include personalities directly from the winery or vineyard.  For this event we have the great pleasure to welcome Hélène Jaume from Domiane Grand Veneur, one of he most exciting producers from the Rhone Valley in Southern France.  The family Domaine dates to 1826, and is currently run by Alain Jaume, Ms Jaume’s father, along with her two brothers.  A rare opportunity to visit inside a fabulous estate, she will guide our guests through the finely crafted and focused Rhône wines paired along with the cuisine of Chef Robert Peterson of Max Fish.

Rhone Valley Wine Dinner featuring
Domaine Grand Veneur Dinner and
Guest Speaker Helene Jaume, 2nd Generation winemaker

Helene Jaume

Wednesday February 5, 2014

Reception: 6:30
Domaine Grand Veneur Voignier, 2012
Scallop Crudo, cucumber, seaweed, ruby grapefruit
Steamed Shrimp Dumpling, bean sprouts & bok choy

Seating: 7:00
First 
Domaine Grand Veneur Voignier, 2012
Poached Red Snapper, mussels, orange peel & saffron broth, fingerlings, fennel

Second 
Domaine Grand Veneur Vacueyras, La Garrigue, 2011
Pepper Crusted Ahi Tuna, winter squash Spaetzle, Brussels sprouts, tarragon

Third 
Domaine Grand Veneur Lirac Clos Sixte, 2011
Wild Mushroom-Barley Risotto, braised oxtail, bone marrow jus, crispy kale

Fourth 
Domaine Grand Veneur Chateauneuf du Pape Les Origines, 2010
Pepper Crusted Lamb Loin, lamb shank bourguinon, baby roots, sweet potato puree, garlic bread crumbs

Fifth
Domaine Grand Veneur Chateauneuf du Pape, 2010
Cheese Course, pressed fig, smoked almonds

Dessert
Truffles & Hazelnut Cream Puffs

$95 per person plus tax and gratuity

Please call Max Fish Glastonbury for reservations

860-652-3474 (FISH)

Click here to visit the Max Fish website

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