Max Lunch Club: Winemaker Edition with Bob Bertheau of Chateau Ste Michelle

THIS EVENT IS CURRENTLY SOLD OUT

PLEASE CALL MAX’S OYSTER BAR IF YOU WISH TO BE ADDED TO THE WAITING LIST IF ANY SEATS BECOME AVAILABLE.

Max’s Oyster Bar is pleased to announce the next installment of

Featuring wines from Chateau Ste. Michelle

With Special Guest Speaker:

Bob Bertheau
Head Winemaker ~ Chateau Ste. Michelle

Friday March 16th

12:45 arrival | 1:00pm seating

Menu by Executive Chef Hunter Morton

Arrival

Chateau Ste. Michelle, Pinot Gris

Deviled Crab
crostini

First Course

Chateau Ste. Michelle Horse Heaven Hills Sauvignon Blanc

Shrimp Salad

arugula, fennel, cucumber, radish, lemon-horseradish dressing

Second Course

Chateau Ste. Michelle Indian Wells Merlot

Local Mushrooms

ricotta gnocchi, garlic confit, sunchoke soubise, mushroom “bacon”, watercress

Third Course

Chateau Ste. Michelle Cold Creek Cabernet Sauvignon

Grilled Salmon

curry ginger lentils, spiced butternut puree, braised radicchio, curried cashews

Something Sweet

Marmalade Cake
crème fraiche

$49.00 per person

(not including tax or gratuity)

Please call for reservations

860.236.6299

Max’s Oyster Bar | 964 Farmington Ave. | W. Hartford, CT 06107
www.maxsoysterbar.com

Winemaker Dinner with Chad Melville at Max’s Oyster Bar

 

Winemaker Dinner – Santa Barbara Style

In 1997, working side by side with his father Ron and brother Brent, Chad helped to establish Melville’s Estate vineyards in the Sta. Rita Hills, a journey that began and continues to endure with tremendous passion and dedication. Since that time, Chad has received great critical acclaim for his wines. Through both his intimate knowledge of the vineyards and his relentless commitment to winemaking practices that honor tradition and the land, Chad understands the magical evolution each bottle of wine undertakes from vine to glass.

“Off-the-charts good… these are some of the greatest values in the world of wine today”

The Wine Advocate

Guest Speaker

CHAD MELVILLE – HEAD WINEGROWER

“WE TAKE GREAT PRIDE IN BEING AN ESTATE…

OWNING, FARMING, AND GROWING WINE FROM OUR LAND”

Thursday March 29, 2018

6:30pm

 Menu by Chef Hunter Morton

1

Melville Winery, Chardonnay Estate, Sta. Rita Hills, 2014

Smoked Trout

Horseradish Panna Cotta, Watercress, Beet Root Gel, Cucumber, Brown Bread

2

Melville Winery, Pinot Noir Estate, Sta. Rita Hills, 2013

Foie Gras Torchon

Blood Orange Marmalade, Smoked Duck, Pistachio, Brioche, Minus 8 Vinegar

3

Melville Winery, Pinot Noir Sandy’s Vineyard, Sta. Rita Hills, 2014

Walden Hills Pork Presse

Garlic Lentils, Savoy Cabbage, Pickled Mustard Seed

4

Melville Winery, Syrah Estate, Sta. Rita Hills, 2015

Roasted Dry-Aged Striploin

Smoked Butter Potato Puree, Seacoast Mushrooms, Baby Carrot, Onion Jus

D

Chocolate Cake

Malted Milk Ice Cream

$99.00 per person

(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations

860-236-6299

New Wines on the List at Max’s Oyster Bar are Perfect for Oysters

This week we added a few new selections to the wine list at Max’s Oyster Bar. These choices were based on recent tastings I have attended and the strength of the 2015 and 2016 vintages in Burgundy in particular.

The definite standouts for me are from a tasting in New York I attended last week. This showcased a great selection of these top vintages, but in a dramatic side by side fashion, allowing for an easy review of the vintage styles comparatively, and together. The two wines of note are a 2016 1er Cru Chablis from Domaine de Chantemerle, from the famous vineyard Fourchaume. Great core of chalky, wet stone, wrapped around crisp green apple flavor. Perfect or a big plate of raw seafood. The other standout is the 2015 Grand Cru Chablis from Domaine Pinson, this one in particular from the Les Clos vineyard, the biggest of the seven climates in GC Chablis. This wine not only has the great chalky style in the mid-palate, but richness and length rarely met with other Chardonnay. The other thing that stood out for me is the the fact that despite these wines are top sources, the prices are very reasonable and we are able to present on the wine list as comparative values. Perfect styles for our menu.

The third wine I added this week to the list at MOB, is a tasty Chenin Blanc form the Montlouis-sur-Loire appellation. Many people are familiar with Vouvray, which is the area just across the river from Montlouis, but less familiar is that great Chenin Blanc also comes from this side of the river. I tasted this wine with the staff and they were all in love with the chalky, green apple and brioche flavors of this wine. A perfect wine to have as an alternative to Chardonnay or Sauvignon Blanc. delicious and balabced and relative bargain on our selections.

Check out this article for a bit more information on Montlouis-sur-Loire.

Three great wines from the Loire in France and from outstanding vintages – all on the list this week at Max’s Oyster Bar.

 

Max’s Oyster Bar Soter Vineyards Wine Dinner

On Thursday July 20, 2017, Max’s Oyster Bar hosted the Soter Vineyards Wine Dinner featuring the wine maker himself James Cahill. The dinner featured the work of Chef Hunter Morton and consisted of a five course meal with a reception.

Reception consisted of Fried Green Tomatoes paired with Soter Vineyards Brut Rose Mineral Springs Ranch, Nv, Yambill-Carlton.

The first course consisted of Heirloom Melons served with fig, prosciutto, ricotta, mint and almonds.

The second course consisted of Vadouvan Grilled Shrimp served with Local lemon cucumbers, watermelon, green goddess and pickled mustard seeds.

The third course consisted of Seed Crusted Local Striped Bass served with local squash and roasted tomato bread stew.

The fourth course consisted of Licorice Spiced Hudson Valley Duck Breast served with charred cornbread dressing and cherry lavender jus.

The fifth course consisted of Fried Belltown Hill Orchards Blueberry Ice Cream served with blueberry sauce.

(Published and Produce by Marketing and Communications Intern David Zambuto)

Max’s Lunch Club Wines of Austria

 

On Friday June 23, 2017 Max Restaurant Group hosted Max’s Lunch Club at Max Oyster Bar featuring an assortment of Wines from Austria.

The first course featured Smoked Salmon Crepe made with creme cheese, baby greens, cucumber.

The second course featured Austrian Spaetzle made with gruyere cheese, mushrooms, fresh peas and caramelized onions.

The third course featured Schnitzel made with crispy veal, Austrian potato salad and lemon.

The fourth and final course featured a local strawberry strudel.

(Published and Produced by Marketing and Communications Intern David Zambuto) 

 

 

(Published and Produced by Marketing and Communications Intern David Zambuto)

Max’s Lunch Club Wines of Chile

On Friday June 2, 2017 Max Oyster Bar hosted Max’s Lunch Club Featuring the Wines of Chile. The lunch club featured a five course meal with select wines from Chile.

The first course consisted of Chipotle Grilled Shrimp made with Tomato Gazpacho, Crema and Crispy Plaintain.

The second course consisted of Green Chili Queso Empanadas.

The third course consisted of Chilean Seabass made with Black Beans, Smoked Tomato Sweet Onion Puree and Avocado.

The fourth course consisted of Chili Rubbed Skirt Steak made with Papas Bravas, Chorizo Aioli, Grilled Spring Onion and Chimichurri.

The fifth course consisted of Leche Asada, topped with caramel and nut brittle,  a sweet end to the meal and towards the start of the weekend.

(Published & Produced by Marketing & Communications Intern David Zambuto)

Hartford Flavor Company Dinner

 

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.

 (Published and Produced by Marketing & Communications Intern David Zambuto)

Max’s Oyster Bar Lunch Club Event

Join Max Restaurant Group and Max Oyster Bar on Friday June 2, 2017 for our  Lunch Club Chile Wines event from 12:45 to 2 PM.

Our menu will include: Chipotle Grilled Shrimp, Green Chili Queso Empanadas, Chilean Sea Bass, Chili-Rubbed Skirt Steak and Leche Asada.

Prices per person will be $45.00

(Not including tax & gratuity)

Location: Max’s Oyster Bar, 964 Farmington Ave, West Hartford, CT 06107

For reservations and more information please contact:

860.236.6299

(Published by Marketing and Communications Intern David Zambuto)

Max’s Oyster Bar Hartford Flavor Dinner

Looking to start your weekend early ?

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.

(Not including tax & gratuity)

Location of event: Hartford Flavor Company, 30 Arbor St, Hartford, CT 06106

For more information & reservations: http://mobtakeover.brownpapertickets.com/

(Published and Produced by Marketing and Communications Intern David Zambuto)

2016-11-18-lc-beaujolais

Beaujolais in the Modern Era

The Max Lunch Club
Featuring Wines from Beaujolais Region of Southern Burgundy

With Guest Speaker Brian Mitchell
Beverage Director, Max Restaurant Group

Friday, November 18
12:45 arrival | 1:00pm seating

Beaujolais is a wine and a region that has seen a tremendous resurgence over the past few years. Recognized for the high quality wines the region can and does produce, mainly by the many smaller domaines that for years have been over-shadowed by larger negociant firms. For this edition of The Friday Lunch Club, Brian Mitchell guides you through selections from Village and Cru level, including the first wines from the new harvest – Beaujolais Nouveau 2016.

Cuisine prepared by Executive Chef Hunter Morton

From the Chef – “Fernand Point has always been one of my true cooking inspirations. From learning about him in school in gastronomy he immediately sparked my interest, I wrote a paper on him, studied his cuisine. His restaurant La Pyramide located in Vienne, an old Roman town south of Lyon was highly regarded as one the best. He was considered the father of Modern French Cuisine, turning out legendary chefs such as Paul Bocuse. Point was a chef and philosopher, who embraced the dining room as much as the kitchen, inviting all walks into his restaurant. One of the greatest gifts he gave was his book Ma Gastronome.
Today’s menu is in honor of this great chef.”

A M U S E-B O U C H E
Domaine des Terres Dorées by Jean Paul Brun Beaujolais Nouveau, 2016
Brochettes D’Huitres
skewered Copps Island oysters and bacon

1 S T  C O U R S E
Domaine Dupeuble Beaujolais Villages, 2015
Bisque d’Ecrevisses
crawfish bisque | truffles

2 N D   C O U R S E
Jean Paul Brun Beaujolais L’Ancien, 2015
Filets de Soles Georges Pleynet
poached sole | mushrooms | tomatoes | noodles | sovereign sauce

3 R D   C O U R S E

Domaine Diochin Moulin-a-Vent Vieille Vigne, 2015
Volaille Pyramide
roast chicken | truffles | carrots | puff pastry | creamed spinach

S O M E T H I N G   S W E E T
Marjolaine
La Pyramides Famous Cake

$42.00 per person
(not including tax or gratuity)

Please call for reservations
860.236.6299

The Friday Lunch Club at Oyster Bar: Famille Perrin of the Rhone Valley

The Friday Lunch Club – November 4th

Wines of Famille Perrin

perrin_familleMax’s Oyster Bar is pleased to announce the next installment of
The Friday Lunch Club
Featuring Wines from The Perrin Family of Chateau de Beaucastel and the beautiful appellations of France’s Rhone Valley

With Guest Speaker
Paul Nerz
Vineyard Brands Imports
Friday November 4th
12:45 arrival | 1:00pm lunch

As proprietors of Château de Beaucastel in Châteauneuf-du-Pape, and producers of La Vieille Ferme from the Côtes du Ventoux and Luberon, the Perrin family has demonstrated exceptionally high standards for nearly a century. Jean-Pierre and François’s father, Jacques Perrin, was a gifted winemaker who brought world renown to the family domaine, introducing innovative techniques in the cellar. Now the next generation of winemakers has joined Jean-Pierre and François – Pierre, Marc, Thomas and Matthieu – to continue the proud family tradition.

Join us as we pair the estate wines from Perrin family domianes with fall cuisine by Chef Hunter Morton.

Reception
Famille Perrin Cotes du Rhone Blanc Reserve, 2014

1st
Famille Perrin Cotes du Rhone Villages, 2012
Endive Salad with Smoked Trout
Apple, Watercress, Walnut Vinaigrette
2nd
Famille Perrin Vinsobres La Cornuds, 2013
Coquilles St.-Jacques
Dayboat Scallops, Forest Mushrooms, Gruyere, Breadcrumbs
3rd
Famille Perrin Cotes du Rhone Coudoulet de Beaucastel, 2014
Duck Cassoulet
Flageolet Beans, Duck Confit, Garlic Soubiseperrin_coudoulet_rouge_2013

Something Sweet
Pumpkin Profiterole
Chocolate Caramel Sauce

$42.00 per person
(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations
860-236-6299

Max’s Oyster Bar “Local Distillers Dinner”

2016-06-23 Berkshire Mountain

ARTISANAL DISTILLER DINNER
with
Special Guest Speaker:
Chris Weld
Founder, Owner & Distiller

Please join us for a very special evening of locally crafted, award-winning spirits
featuring Berkshire Mountain Distillers.

Thursday | June 23 | 6:30pm

Menu by Chef Hunter Morton

Founded in 2007, Berkshire Mountain Distillers (BMD) has grown to include
a wide range of award-winning spirits. Chris began selling BMD’s spirits door to door in Massachusetts
out of the back of his truck, and today they are available in 19 states.
Chris remains fully involved at the distillery and has a passionate hands-on relationship with every bottle.


To learn more about BMD, visit their website.

MENU

When You Sit

Cucumber Collins with Ice Glen Vodka

New Bedford Scallop Crudo

cucumber, wasabi caviar, radish, nori, basil, thai chili

1st COURSE

Strawberry Clover Club with Max’s Custom Ethereal Gin

Crispy Lobster

avocado futomaki roll, spicy aioli, pea tendrils, sesame seeds

fennel, rhubarb confit, crispy artichoke, cherry sauce

DESSERT

Cold Brew Cocktail

Rosedale Farms Strawberry Coffee Cake

cream cheese glaze, coffee anglaise

~menu subject to change~

$85.00 per person

(not including tax or gratuity)

Please call for reservations

860.236.6299

BMD Website

http://berkshiremountaindistillers.com/