Derby Day at The Cooper

Derby Horse

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

Mint Julep
“The Preakness”
“Belmont Stakes Long Island”


…and Food…

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


RESERVE ONLINE

The Cooper Restaurant
4610 PGA Boulevard – Suite 100
Palm Beach Gardens, FL 33418

Celebrate Cinco with Cazadores Tequila at Oyster Bar

Cazadores 2016

Max’s Oyster Bar Is Pleased To Present:

A Cinco de Mayo Celebration

Featuring Tequila Cazadores

Special Guest Speaker
Nadine Gengras, Tequila Maven

Thursday | May 5 | 6:30pm

Please join us for a special “Cinco Celebration”
with a menu by Executive Chef Hunter Morton
and cocktails created by Mixologist Derek Vitale.

Tequila Cazadores. From the Highland region of Jalisco, Mexico,
where earthly elements align to produce the most perfect agave.
The climate yields sweet, strong and delicious plants.
Matured to perfection for at least seven years.

To learn more about Tequila Cazadores, please visit their website.

EL MENU

CUANDO TE SIENTAS
(“When You Sit”)
Bohemia | Original Lager
Snapper Ceviche
watermelon granita, cucumber gel, pineapple, chiluba caviar, corn tortilla

UNO
Cazadores Tequila Silver
Chili Paloma Side By Side with Mini-Shooter
Margarita’s Shrimp Tamale
roasted tomato sauce

DOS
Cazadores Tequila Reposado
El Diablo Side By Side with Mini-Shooter
Taco el Pollo
confit chicken, grilled mexican onions, chele’s death salsa

TRES
Cazadores Tequila Anejo
Oaxaca Old Fashioned Side by Side with Mini-Shooter
Chile Relleno
broad brook beef, poblano pepper,
oaxaca queso fresco, tequila-lime crema

EL POSTRE
(“Dessert”)
Cazadores Tequila Extra Anejo
Sipper
Tequila Tres Leches Cake
coconut, pineapple

~menu subject to change~

Dinner Followed By Live Music

$72.00 per person
(not including tax or gratuity)

Please call for reservations
860.236.6299

 

Wormtown Brewery Comes to Hoop City

WormtownTavern

Max’s Tavern is very pleased to present
Wormtown Comes to Hoop City
A Beer & Food Pairing Dinner
featuring Wormtown Brewery of Worcester, MA

Special Guest Speaker
Nick Gannon of Wormtown Brewery
Featuring the Cuisine of Chef Paul Roberge

Please join us for an evening of local beer and food as we welcome
Wormtown to Hoop City. Winner of numerous national & international beer awards,
Wormtown brews some incredible beers made with local ingredients,
(“a piece of Mass in every glass”), so if you haven’t had one yet, now’s the time!

To learn more about Wormtown Brewery, please visit their website

Thursday April 21 | 6:30pm Seating

MENU

Reception
Blonde Cougar | Summer Ale | 5% ABV

Course 1
Bottle Rocket | Pale Ale | 5% ABV | 55 IBU’s
Oxtail Marmalade Toast
pickled rhubarb, radish, celery leaf

Course 2
Punxsutawney | Pils | 5% ABV
Striped Bass Kinilaw
green mango, coconut vinegar, chili, spring onion

Course 3

Be Hoppy | Left Coast I.P.A. | 6.5% ABV | 70 IBU’s
Shoyu Ramen
spicy pork belly, snow pea kimchi, soft boiled egg

Course 4
Hopulence | D.I.P.A. | 8.5% ABV | 120 IBU’s
Grilled Spring Lamb
charred carrot, fava beans, ocopa sauce

Course 5
Spies Like Us | Russian Imperial Stout | 9% ABV
Black Russian Chocolate Cake
drunken blackberries

$65 Per Person
(not including tax or gratuity)

*menu subject to change*

Please Call for Reservations
413-746-6299

1000 Hall of Fame Ave | Springfield, MA | 01103

Max Downtown Supports Journey Home

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-logo-FINAL (1) whiteJourney 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.

IMG_20160104_100302005Max 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
Glass: Rocks
.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

The Cooper Presents a Scotch and Cigar Dinner 7/23

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The Cooper Restaurant
is pleased to present a
Scotch and Cigar Dinner featuring
The Balvenie Distillery | Davidoff Cigars

Thursday, July 23
6:00pm reception | 6:30 seating

Special guest speakers for the evening will be
Carlos Escalona from Davidoff Cigars

Davidoff_cigarsDavid Laird, The Balvenie Ambassador

The-Balvenie-Masters-of-Craft-logo

Menu by Chef Adam Brown

Reception
Craft Cocktail Featuring Monkey Shoulder Blended Whisky
Chorizo & Manchego Stuffed Dates (passed)

First course
The Balvenie 14yr Caribbean Cask
Smoked Faroe Island Salmon Tartar
Smoked eggplant purée/pickled eggplant/quail egg/crispy sunchokes

Second Course
The Balvenie 15yr Single Barrel
Roasted Lamb Loin
Duck fat braised Brussels sprouts, “butter scotch” gastrique, tobacco onions

Entree
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”

Dessert
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
561.622.0032

The Cooper Restaurant is located at
4610 PGA Boulevard | Palm Beach Gardens

seating for this event is very limited

Baxter Brewing Co. Beer Dinner at Max’s Tavern June 25th

Max’s Tavern in Springfield is very pleased to present

a craft beer dinner featuring the brews of

Baxter-Brewing-logo

from Lewiston, Maine

With special guest speaker

Woodley Wardell – Brand Cansultant

Baxter brewing is the first brewery in New England to can all of its beers.  Can are better for the environment, better for the beer and can go where glass cannot – like places you want to enjoy a cold beer.

Join us in celebrating these fabulous beers alongside a pairing menu created by executive Chef Paul Roberge of Max’s Tavern. Dinner will be served on the patio (weather permitting).

Beer-ception starts at 6pm
Relax and enjoy a nice cold pint and some passed bites from the chef

Dinner seating at approximately 6:30pm

Course 1
Baxter Brewing Co. Pamola Xtra Pale Ale
Grilled Blue Pt. Oysters
garlic butter, speck, Serrano chili

Course 2
Baxter Brewing Co. Tarnation California-style lager
Tasso Ham and Pimento Cheese Slider
buttermilk biscuit, fried pickles

Course 3
Baxter Brewing Co. Lonely Goatherd Hoppy Maibock
Beef Brisket Taco
pickled rhubarb, duck cracklin’

Course 4
Baxter Brewing Co. Stowaway IPA
Berkshire Baby Back Ribs
IPA BBQ, sweet and spicy slaw

Dessert
Baxter Brewing Co. Summer Swelter
Strawberry Rhubarb Upside Down Cake
honey thyme glaze

$65 per person
(not including tax or gratuity)

Please call Max’s Tavern in Springfield for reservations

413-746-6299

1000 W Columbus Ave, Springfield, MA 01105
(In the Basketball Hall of Fame)

maxrestaurantgroup.com/tavern

Tröegs Brewing Company Beer Dinner at Trumbull Kitchen

2015-06-23 Troegs Dinner TK

troegs 2

Trumbull Kitchen is very please to announce a beer dinner
featuring the fabulous brews of Troegs Brewery of Hershey, PA.

June 23, 2015
Beer-ception @ 6pm
Dinner @ 6:30pm

Special Guest Speaker: Andy Piela of Troegs Brewery
Menu by Chef Steven Lundgren

COURSE ONE
Hop Back Amber Ale
Grilled Chicken Satay
coconut pancake / spicy peanut sauce

COURSE TWO
LaGrave (Bottle-conditioned Triple Golden Ale)
Picadillo Beef Patacon
three pepper cheese sauce

COURSE THREE
Sunshine Pils
Spring Salad
ramps / fava beans / english peas / kumquat /roquefort /dijon vinaigrette

COURSE FOUR
Troegenator Double Bock
Cold-smoked Pork Tenderloin
grilled spring onion  sweet potato gratin / maple bourbon demi-glace

COURSE FIVE
Jovial (Belgian-style Dubbel)
Salted Caramel Gelato
honeycomb crisps / espresso chocolate sauce

$65 per person
(not including tax & gratuity)

Seating is very limited. Call for reservations
860.493.7412

trumbull kitchen | 150 trumbull street | hartford, ct 06103 | trumbullkitchen.com
#TroegsAtTK

Tuscan Wine & Food Pairing Dinner at Max Amore

Tuscan-Wine-Dinner-at-Amore-1 copy

6:30 reception | 7:00 seating

Special Guest Speaker: Claudio Andreani
Italian Wine Specialist and National Brand Manager for Kobrand

Reception

Tenuta Campo al Mare Vermentino Bolgheri DOC, 2013
Assorted Flatbreads

Course 1
Tenuta TorCalvano Vino Nobile di Montepulciano DOCG, 2011
Chicken Liver Pate with duck fat,
frisée salad with hard cooked egg & classic vinaigrette, house made grissini.

Course 2
Tenuta di Nozzole Chianti Classico Riserva Gran Selezione La Forra DOCG, 2011
Fresh spaghetti with wild boar, sweet & sour sauce,
dried fruit, pecorino Chianti.

Course 3
Tenute del Cabreo Il Borgo Toscana IGT, 2011
Wood Fired Porterhouse Florentine,
Tuscan baked cannellini bean casserole, spicy broccoli rabe

Dessert
Tenuta La Fuga Brunello di Montalcino DOCG, 2009
Chefs Selected Cheese Plate

La Fuga BrunelloVermentino_Campo

$110 per person
(not including tax or gratuity)

Please call Max Amore for reservations
860-659-2819

140 Glastonbury Boulevard Somerset Square Glastonbury, CT 06033

 

Max Group Does 3rd Annual Negroni Week

CooperCocktailNegroni-7LowResCOCKTAIL CHIC:
Negroni Week Makes a Splash at The Max Restaurant Group

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.

Print

Away Game: Thomas Hooker Brewery Dinner by Max Burger and Max Catering 5/18

Hooker-Brewing-for FBMax Burger and Max Catering & Events
are teaming up and going on the road for a
THOMAS HOOKER BREWERY DINNER
16 Tobey Rd, Bloomfield, CT
Monday May 18th 2015
6:30pm

Cuisine by Chefs Scott Miller and Steve Michalewicz

UPON ARRIVAL | BLONDE ALE & DEMURE SMOKED SAISION
LA QUERCIA PROSCUITTO | RAMP OIL | HBC TOAST
MOREL | PEA | OAK LEAF DAIRY GOAT CHEESE TARLETT
RHUBARB & SPRING ONION CONFITURE | FRESH SHEEPS MILK
CRAB DEVILED EGGS | SALMON ROE | PIMENTON
LAMB BURGER | FETA | PICKLED SPRING ONION

COURSE ONE | HONEY BERRY HAPPINESS
PICKLED GREEN STRAWBERRIES | AGED GOAT CHEDDAR | BEETS | STONEWALL APIARY HONEY YOGURT | PURE LOVE GRANOLA

COURSE TWO | BREWTUS MAXIMUS AMERICAN PALE ALE
SMOKED DUCK DRUMETTE | RHUBARB MOSTARDA | BRUSSELS SPROUT SLAW

COURSE THREE | TENACIOUS IPA
CRISPY MOLLUSK FARROTTO | RADISH | CELERY LEAVES

COURSE FOUR | DEFIANCE DOUBLE IPL
BO SSAM | RAW NOANK OYSTERS | ROASTED PORK SHOULDER | KIMCHEE | BIBB LETTUCE

COURSE FIVE | LIBERATOR DOPPELBOCK
CHOCOLATE DOPPELBOCK SHAKES | COOKIES

SIXTY FIVE DOLLARS PER GUEST

(not including tax or gratuity)

Seating will be limited

Reservations are confirmed online by clicking here

#CHEFTOFARM  MaxCateringAndEvents.com

Lunch Club at Max’s Oyster Bar March 27th

 

Max-Lunch-Club-Terra-d'oro-FINAL-FINAL

LAST-wine-pouring

For the next installment of the Max Lunch Club series, Max’s Oyster Bar in West Hartford will be welcoming fine wine specialist Luis Suarez from CT Distributors, Inc., who will be hosting the wines of Terra d’Oro winery, from the Amador County AVA, in California.

Originally known as Montevina Winery, Terra d’Oro has been making wines in eastern California since 1973, and has always shown what locals have known since the mid-1800s about this wine region – the wines are great!

Mr. Suarez will be guiding the discussion on the wines and Chef Hunter Morton will be preparing a fabulous lunch menu to accompany.

Reception ~ 12:45pm

First Course
Terra d’Oro Chenin Blanc 2013
Crispy Melville Cheese
Roasted Vegetable Farro, Pistachios, Baby Greens, White Balsamic

Second Course
Terra d’Oro Barbera 2011
Cacciucco
Tuscan Seafood Stew, Crostini

Third Course
Terra d’Oro Petite Sirah 2012
Zinfandel Braised Veal Osso Bucco
Vegetable Sofrito, Gremolatta

Dessert
Terra d’Oro Zinfandel Port
Peanut Butter Chocolate Bombe

Lunch Club is open for reservations, and for March 20th will be priced at $37.50 per person, not including tax or gratuity.

Please call Max’s Oyster Bar for reservations:

964 FARMINGTON AVE./ WEST HARTFORD, CT 06107 / P: 860-236-6299

Max-Lunch-Club-Terra-d'oro-2 copy

2 Winemaker Dinner to Benefit No Kid Hungry Campaign at Max Fish

Loire-Valley-at-Fish- copy

Max Fish Presents A Dual Owner / Winemaker Dinner
Featuring the wines of two fabulous Loire Valley wineries.
With Special Guests: Tania Careme of Domaine Vincent Carême (Vouvray)
& Nicolas Grosbois of Domaine Grosbois (Chinon)
To benefit the No Kid Hungry Campaign by Share Our Strength

March 11, 2015
Reception 6:30 / Seating at 7:00

About Domaine Vincent Carême:
Vincent Careme and his wife Tania established themselves in their Loire vineyard in 1999. They farm organically on 14 hectares of land around the villages of Vouvray, Vernon-sur-Brenne and Noizay in the Loire Valley.

CAREME

About Domaine Grosbois:
Domaine Grosbois has been family owned since 1820, with some records indicating that they have been in the area since the French Revolution. Consisting of 22 acres, the vineyards and 15th century fortified farmhouse that make up the property are situated in the heart of the Loire Valley on top of the Panzoult Hill in Chinon.  Nicolas Grosbois took over the property in 2005, at the age of 29, and farms all of his vineyards organically.

nicolas-Grosbois

Reception

Domaine Vincent Careme Cuvee T Sparkling Vouvray
Oysters on the half shell, mignonette

C1
Domaine Vincent Careme Spring Vouvray
Assortment of “Sea-Cuterie”
Smoked white fish spread, cured Scottish Salmon, Chilled mussel salad, White Anchovy, traditional accompaniments

C2
Domaine Vincent Careme Le Peu Morier Vouvray
Shrimp & Lobster Pot Pie, Thumbelina carrots, cippolline onion, grain mustard veloute

C3
Domaine Nicolas Grobois La Cuisine de ma Mere Chinon
Chicken Ballantine & Escargot, roasted butternut squash, garlic-parsley pan sauce

C4
Domaine Nicolas Grobois Gabare Chinon
Smoked Duck Breast, savory walnut bread pudding, shallot-prune jus

Dessert
Domaine Vincent Careme Le Clos Vouvray
Pear Frangipane, cinnamon whipped mascarpone, cognac caramel

$89 per person, not including tax or gratuity. Seating is very limited.

A portion of the proceeds from this event will benefit
No KID Hungry | Share Our Strength
(click here for full details of the campaign to end childhood hunger)

Please call Max Fish for reservations: 860.652.3474 (FISH)
110 GLASTONBURY BLVD. | GLASTONBURY, CT 06033

in conjunction with

cindy's_table copy

 #nkh

Paul Hobbs Winery Dinner with Matt Hobbs at Max Downtown – March 5th

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Max Downtown Presents
An evening with Matt Hobbs and the wines of Paul Hobbs Winery

Thursday March 5th

Paul Hobbs has been one of the most awarded winemakers in California and beyond for much of the past 35 years, with wineries in California, Argentina and many consultant projects around the globe.

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Max Downtown is very pleased to welcome Matt Hobbs,
Paul’s younger brother and National Sales Manager, back for a second time.

Reception/Meet & Greet Matt Hobbs (6:30pm)
Crossbarn Chardonnay by Paul Hobbs, Sonoma Coast, 2013

Seating at 7:00pm

1st
Meyer lemon poached fisher’s island oysters,
Osetra caviar, razor clam, leeks, water cress pudding, champagne sabayon
Paul Hobbs Chardonnay, Russian River Valley, 2011

2nd
Roasted squab
foie gras and truffle crust, matsutake mushroom and marble potato fricassee, pine needle jus
Paul Hobbs Pinot Noir, Russian River Valley, 2012

3rd
Sumac roasted rack of lamb
Braised lamb and samosa, eggplant purée, pomegranate and marcona almonds,
red wine vadouvan sauce
Vina Cobos Malbec Lujan de Cuyo, Mendoza, 2011

Cheese
Cato Corner Farms black ledge blue cheese,
pistachio olive oil biscotti, kumquat jam, Port wine cocoa nib gelee
Paul Hobbs Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard, St Helena, 2011

$149 per person
Not including tax or gratuity

please call Max Downtown for reservations
185 Asylum Street,
Hartford, CT 06103
860-522-2530