7th Annual Whiskey Dinner at Max’s Oyster Bar Featuring Rye Whiskey

RYE: A New York-inspired Cocktail & Food Pairing Dinner

whiskey on the rocksThis year for our annual Whiskey Dinner, Max’s Oyster Bar team will be featuring classic Rye Whiskey based cocktails from the New York City historical drink book, and specifically the regional variations on the Manhattan Cocktail. Each course is paired with a classic interpretation of this delicious drink, each with their own touch made famous by bartenders past and present.

Rye whiskey is an inherently American spirit, and what better way to showcase this than with an inherently American drink? We say, there is no better way, and so we have an entire menu centered around these themes. Join us for this excellent dinner, “tour” the regions of New York City, and stay warm with Rye Whiskey.

Menu by Chef Hunter Morton
Cocktails by Brian Mitchell
Whiskey Presentation by Ed Dunn, American Whiskey Specialist

nyc-empire-roomThursday January 29th

Reception 6:30pm
The Manhattan
Old Overholt Rye, Carpano Antica, orange & aromatic bitters

Hors d’oeuvres

Course 1
Brooklyn
Dickel Rye, Dolin Dry Vermouth, China China, Maraschino Liquor

Rye Cured Loch Duhart Salmon | Baby Greens | Rye Crisp | Orange Honey Marmalade | Pickled Mustard Seed

Course 2
Red Hook
Bulleit Rye, Punt e Mes, Maraschino Liquor

Smoked Oyster Stew | Salsify | Bacon | Grits

Course 3
Carrol Gardens
Russell’s Reserve Rye, Amaro, Punt e Mes, Maraschino Liquor

Butternut Squash Ravioli | wild mushrooms | maple Sage Butter

Course 4
Green Point
Whistle Pig Rye, Yellow Chartreuse, Carpano Antica, angostura and orange bitters

Braised Pork Belly | Brussels Sprouts | lentils | Bacon Marmalade

Dessert
The Slope
Hudson Maple Rye, Punt e Mes, Apricot, angostura

Sweet Potato Doughnuts | Whiskey Caramel

Please call Max’s Oyster Bar for reservations

964 Farmington Avenue | West Hartford | CT 06107 | (860) 236-6299
$89 per person, not including tax or gratuity

Max Lunch Club with The Rare Wine Co.

Rare-Wine-Co-2 copyFriday, January 16th, 2015 AT 12:45PM
Max’s Oyster Bar kicks off their 2015 Lunch Club Series
with a selection of spanish wines from one of the leading
importers of fine wine – The Rare Wine Co.
Paired with the cuisine of Executive Chef Hunter Morton.

12:45pm Reception | 1:00pm Luncheon

House Made Ricotta | Oven Roasted Tomato | Grilled Ciabatta
Fennel Sage Roasted Cipollini Onions
Sausage Stuffed Clams
Bernabeleva “Navaherreros Blanco”, 2013, Vinos de Madrid

Course One
Artichoke & Sunchoke Soup
Pancetta | Olive Oil
Olivares Altos de la Hoya Monastrell “Ungrafted Old Vines”, 2012, Jumilla

Course Two
Veal Ricotta Meatballs & Spaghetti
Braising Greens | Parmesan | Roasted Pepper Sauce
Alvaro Palacios “Camins del Priorat”, 2012, Priorat

Course Three
Grilled Swordfish
Saffron Polenta | Broccolini | Lemon
Hermanos Peciña Rioja “Cosecha”, 2013, Rioja

A Little Something Sweet

$37.50 per person
not including tax & gratuity
Reservations Required: 860-236-6299

Celebrate New Year’s Eve at MAX!

Fireworks-GoldRing in the New Year with an old friend.
Visit your favorite Max Restaurant and celebrate the
New Year in style. Special New Year’s Eve menu,
award winning wine-lists, incomparable atmosphere.
Max Downtown • Hartford • 860.522.2530
Trumbull Kitchen • Hartford • 860.493.7412
Max’s Oyster Bar • West Hartford • 860.236.6299
Max A Mia • Avon • 860.677.6299
Max Amore • Glastonbury • 860.659.2819
Max Fish • Glastonbury • 860.652.3474
Max’s Tavern • Springfield • 413.746.6299
Max Burger • West Hartford • 860.232.3300
Max Burger • Longmeadow • 413.798.0101
New Year’s Day Brunch
Max A Mia, Max Amore, Max’s Oyster Bar and Max Fish
will all be open for brunch, 11am – 3pm New Year’s Day.
Max Fish is featuring their renowned Bloody Mary Bar
and Max Amore now offers a Prix Fixe Brunch option
in addition to their menu.
Make Your Online Reservations Here

Chef Morton’s Seven Layer Bars

10368212_10152907683368516_1124753849944240000_nThe perfect holiday treat to make at home with the kids! Simple, easy, and delicious!

Seven Layer Bars

1/4 lb Butter
1 cup Graham Cracker crumbs
1 cup Coconut, shredded
6 oz. Chocolate chips
6 oz. Butterscotch chips
1 cup Walnuts, chopped
1 can Condensed milkMelt butter in 9 x13 pan. Sprinkle graham cracker crumbs over butter evenly. Continue with each ingredient, layering on top of each other. Using the whole can of milk to completely coat the top. Bake at 350 degrees for 25-30 minutes. Cool. Cut. Enjoy!Makes 24 pieces.

WFSB 3 Connecticut

Hallow’s Eve Garbage Can Cookies

DSC02766Chef Hunter Morton and his son Carter join the WFSB Channel 3 morning news team to talk Halloween Goodies and make:

Hallows Eve Garbage Can Cookies
2 sticks of butter, soft
1 cup sugar
2/3 packed brown sugar
3 Tbsp agave nectar
1 egg
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cups chocolate chips
1/2 cup butterscotch chips
1/2 cup graham cracker crumbs
1/3 cup oats
1 Tbsp ground coffee
2 cups potato chips
1 cup mini pretzels
Cream butter, sugars and agave nectar in mixer with paddle
attachment (or beat together with handheld beater) until fluffy.
Add the egg and vanilla. Then add flour, baking powder, baking soda and salt. Then add everything else, making sure the potato chips and pretzels are last to prevent them from breaking too much. Chill the dough for an hour then drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 7 to 10 minutes (all ovens vary). Enjoy!

WFSB 3 Connecticut

1st Annual HOPtoberfest!

HOPtoberfest-Ad-for-CTnow---MAX-Group-2Max’s 1st Annual HOPtoberfest!
Sunday October 12, 2014. 1:00pm to 6:00pm
Rosedale Farms & Vineyards
25 East Weatogue Street, Simsbury, CT
Beer & Food Tasting: $35 per person
tax & gratuity not included
Live Music, Food Trucks, your own tasting glass and more!
For tickets visit: TinyURL.com/HOPtoberfest
or call 860.566.8360 for more information.
A portion of the proceeds goes to the Connecticut Farmland Trust.
This is a 21 and over event, rain or shine. Valid ID required for entrance.

29 Craft Brews and Counting:
Allagash Brewing Co. – Portland, ME
Back East Brewing Co. – Bloomfield, CT
Black Hog Brewing Co. – Oxford, CT
Blatant Brewery – Williamsburg, MA
Blue Point Brewing Co. – Patchogue, NY
Broad Brook Brewing Co. – East Windsor, CT
Captain Lawrence Brewing Co. – Elmsford, NY
City Steam Brewing Co. – Hartford, CT
Firefly Hollow Brewing Co. – Bristol, CT
Foolproof Brewing Co. – Pawtucket, RI
Harpoon Brewery – Windsor, VT
Hartford Better Beer Co. – Hartford, CT
Long Trail Brewing Co. – Bridgewater Corners, VT
Olde Burnside Brewing Co. – East Hartford, CT
Ommegang Brewery – Cooperstown, NY
Overshores Brewing Co. – East Haven, CT
Pioneer Brewing Co. – Sturbridge, MA
Relic Brewing Co. – Plainville, CT
Shebeen Brewing Co. – Wolcott, CT
Somerville Brewing Co. (Slumbrew) – Somerville, MA
Smuttynose Brewing Co. – Hampton, NH
Spencer Trappist Brewery – Spencer, MA
Stony Creek Brewing Co. – Branford, CT
Stubborn Beauty Brewing Co. – Middletown, CT
Thomas Hooker Brewing Co. – Bloomfield, CT
Two Roads Brewing Co. – Stratford, CT
Willimantic Brewing Co. – Willimantic, CT

CT Chef To Farm Week at MAX!

From the farm to the table. An everyday occurrence at a MAX restaurant.
In celebration of all the farmers, cheese makers, bakers & culinary artisans
MAX’s chef have put together a special menu for you, highlighting all
the goodness, right in your own back yard.
For all the delicious details, visit us here!

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
Reception
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