Flowers Winery Dinner Announced at Max’s Oyster Bar

 

Flowers-Winery-for-Blog-2

Since 1989, Walt and Joan Flowers have been crafting focused, elegant wines along the rugged Sonoma Coast region of northern California. With over 300 acres of land they have planted vineyard sites that take advantage of the cool climate and misty fog that rolls in from the Pacific nearly every day.  These wines have won high acclaim in the press and are sought after by collectors around the globe.

Max’s Oyster Bar is very pleased to announce that we will be hosting a limited seating dinner with Flowers Estate manager Greg Miller.  This is a very rare occasion to taste the wines of Flowers and learn from some one who has an integral part in their production.

Dinner will be March 24th, at 6:30pm.

flowers-2012-camp-meeting-ridge-estate-pinot-noir-sonoma-coastMenu and wines being served for the evening:

Amuse Bouche

First Course
Flowers Chardonnay Sonoma Coast 2013
Seafood Potato Salad
Smoked New Potatoes, Stonington Red Shrimp, Mussels, Crab, Osetra Caviar, Saffron Aioli

Second Course
Flowers Chardonnay Camp Meeting Ridge Vineyard 2012
Chili Lobster Texas Toast
Maine Lobster, Buttered Toast, Sriracha Chili Sauce

Third Course
Flowers Pinot Noir Seaview Ridge 2012
Grilled Fresh Rhode Island Calamari
Squid Ink Rigatoni, Chorizo, Cherry Peppers, Roasted Garlic, Parmesan Breadcrumbs, Extra Virgin Olive Oil

Fourth Course
Flowers Pinot Noir Camp Meeting Ridge Vineyard 2012
Sepe Farms Roasted Lamb
Toasted Orzo, Sundried Tomatoes, Lemon Confit, Olive Salt

Cheese
Flowers Perennial 2011
Cato Corners Drunken Hooligan
Roasted Dates, Bacon Powder, Honey Gastrique

  Price for the dinner will be $129.00 per person, not including tax or gratuity.

Reservations can be secured by calling Max’s Oyster Bar:

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

Smuttynose Brewery Dinner at Max’s Oyster Bar – March 12th

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Max’s Oyster Bar presents
a Beer Dinner featuring the fabulous brews of
Smuttynose Brewing and Smuttlabs of New Hampshire
With special Guest speaker
Jessica Rice, Smuttynose Ambassador

We do expect to have a few special beers on-hand for this event – the Smuttlabs is keeping it top secret though until the very last minute…

Thursday March 12th
Smutt-ception starts at 6pm

Seating at 6:30pm
Amuse Bouche- scallop ceviche nacho

First Course
Smuttlabs Gose
Fuji Apple Salad- roasted pork, kimchee, maple, pilsner beer battered apple

Second course
Smuttlabs Smoked Peach Short Weisse limited edition
Hot and Cold- Lobster corn Dog- beer mustard- crab scallop, saffron terrine, citrus salad

Third Course
Finestkind IPA
Mustard crusted artic Char- IPA braised cabbage, pretzel, beet, béchamel, pickled mustard seed

Entrée
Old Brown Dog Ale
Ale Braised Brandt Beef cheeks- Horseradish potato puree, carrot salad

Dessert
Robust Porter
Chocolate Porter Cake- House made hop-chocolate Ice Cream

$65 per person
Not including tax or gratuity

Please call Max’s Oyster Bar for reservations
964 FARMINGTON AVE.
WEST HARTFORD, CT 06107
860-236-6299

Max Lunch Club featuring Small Estate Wines of Chile

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Friday, February 27th, 2015
With Special Guest Speaker
Howard Asadow of Worldwide Wines
Cuisine by Executive Chef Hunter Morton

12:45pm Reception | 1:00pm Luncheon

Amuse Bouche

Course One
Shrimp Escabeche
Pickled Stonington Red Shrimp | Baby Carrots
Apple | Cucumber | Fennel | Citrus, Greens
Mayu Pedro Ximenez, Elqui Valley, 2013

Course Two
Chilean Sea Bass
Melted Saffron Risotto | Roasted Pepper Aioli | Chorizo | Parsley Oil
Cono Sur Pinot Noir Reserva Especial, Colchagua Valley, 2012

Course Three
Paprika Marinated Flank Steak
Smoked Beef Brisket Potato Tots | Sweet Pepper Slaw | Chimichurri Sauce
Clos Des Fous Cabernet Sauvignon Grillos Cantores, Cachapoal-Andes, 2011

Cheese
Manchego Cheese
Spiced Carrot Salad | Golden Raisin Puree
Los Vascos Carmenere Gran Reserve, Colchagua Valley, 2012

$38.50 per person
not including tax & gratuity

Reservations Required: 860-236-6299
MaxsOysterBar.com

MacRostie Winery Dinner at Max’s Oyster Bar

MacRostie-Winery-at-Oyster-2 copy

Due to the weather and snow, Steve MacRostie was not able to make the flight from California for this dinner.

We are rescheduling with Steve for Springtime and will let you know the new date as soon we have a solid schedule – and the snow melts!

Featuring the cuisine of Executive Chef Hunter Morton

Course 1
Fruits de Mer
crab | oyster | uni | lobster consomme gelee
Russian River Valley Chardonnay

Course 2
Hawaiian Big Eye Tuna Crudo
citrus-pickled baby carrots | artichokes | meyer lemon-passion fruit vinaigrette
Wildcat Mountain Chardonnay

Course 3
Foie in a Hole
hudson valley foie gras torchon | toasted brioche | black truffle salad
Sonoma Coast Pinot Noir

Course 4
Broad Brook Beef Braised Short Rib
polenta gnocchetti | cabbage | parmesan
Russian River Valley Pinot Noir

Dessert Course
Chocolate Truffle Tart with Raspberry
Campbell Ranch Pinot Noir

$89 per person
not including tax & gratuity
Seating is limited. Reservations Required. Please call 860.236.6299

MaxsOysterBar.com

Max Lunch Club: Villages of the Southern Rhone Valley

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Friday, February 6th at Max’s Oyster Bar
Special Guest Speaker: Paul Nerz of Vineyard Brands,
Importers for Perrin Family.
Cuisine by Executive Chef Hunter Morton

12:45pm Arrival ~ 1:00pm Luncheon

Reception
Goat Cheese Beignets
Foie Gras Pâté
Smoked Trout Salad
Perrin Reserve Cotes du Rhone Blanc, 2013

Course One
Tranche of Cod Viennoise
Sabayon of Grain Mustard
Perrin Cotes du Rhone Villages, 2010

Course Two
Duck Casoulet
Duck Confit | Sausage | Roasted Garlic
Flaqoulet Beans | Salad aux Lardons
Perrin Vinsobres La Cornudes, 2011

Course Three
Whipped Brie de Menox
Pork Belly | Stone Fruit | Greens | Pickled Mustard Seed
Perrin Chateauneuf du Pape, 2009

Something Sweet
Profiteroles

$37.50 per person
not including tax & gratuity

Reservations Required. Please call: 860-236-6299
MaxsOysterBar.com

February 2015 Events at Max Restaurant Group Locations

by Brian Mitchell – Corporate Beverage Director for the Max Restaurant Group

I have received a number of requests for our upcoming calendar of events.  Below is a listing for the month of February as it stands now.  I plan to post a listing of the events we have coming up by the middle of the month prior, but I do not always have complete menus or other details at the time of posting.  Once we finalize everything, the complete event details are placed on our main web page calendar at maxrestaurantgroup.com/calendar, where you can by tickets or make reservations.

Events for February 2015

February – All Month Long – St Francis Hospital and Max Restaurant Group CT locations pour Josh Cellar wines to benefit Women’s Heart Health Month.  A portion of the proceeds from every glass and every bottled ordered through the month of February will be donated to the Women’s Health initiative at St Francis Hospital in Hartford.  Join us Wednesday Feb 4th, for the kick-off party with St Francis and Josh Wines (see below).

February 1st – Taste of Hartford wraps up for Max Downtown and Trumbull Kitchen.  Last day of the two week promo comes to a conclusion on Super Sunday. With 3-course meals and discounted wine, this is one of our most popular promotions throughout the year.  All other locations are closed in the evening for Employee Appreciation Parties (our version of the Holiday party).

February 3rd – Newburyport Brewmaster Dinner at Max’s Tavern in Springfield.  Join Max’s Tavern as they welcome Special Guest Speaker Chris Webb, Co-Founder of Newburyport Brewing Co. for a fantastic evening of local craft beer and Max’s Tavern cuisine.  For full details click here.

February 4th – Max Burger West Hartford welcomes Troegs Brewing to CT for the very first time.  We will be enjoying these extremely well-crafted brews from Pennsylvania with a tap takeover and meet and greet with brewery personnel, plus there might be a giveaway or two, as well.

February 6th – Max Lunch Club @ Max’s Oyster Bar with Paul Nerz of Vineyard Brands Imports and the wine of Famille Perrin, famed producers of Chateau de Beaucastel in the Rhone Valley of France.  Paul Nerz is no stranger to the Max Group or the wines of the Perrin family.  Join us in this installment of the Lunch Club as we dive deep into the village wines of the Rhone from this famed producer.  $39.50pp++, call Max’s Oyster Bar in West Hartford for full details and reservations.

February 6th – Max Downtown presents an evening of truffles paired with selections from deep in our wine cellar.  This is the second installment of our Cellar Dinner Series where we pull older wines from our collection to showcase alongside spectacular dishes from Chef Christopher Sheehan.  Sommelier Justin Gavry will be guiding the wine discussion on this dinner.  Call Max Downtown for full details and reservations, seating is very limited.

Black HogFebruary 10 – Trumbull Kitchen rolls on with it Brewmaster 2015 Dinner Series, and this month we have the boys from Black Hog Brewery out of Oxford, CT coming in to talk and taste you through their top notch craft brews.  Quickly ascending the ladder to the top of CT craft brewers, the Black Hog beers are fantastic, we like them a lot and so should you.  Paired with Chef Chris Torla’s menu.  Call Trumbull Kitchen for full details and reservations.

February 10 – Max Amore Chefs Ted Burnett and Brett Cook have been dreaming of hosting a Game and Wine Dinner for the past couple of years, and we have finally been able to fit it on the calendar.  This dinner is filled with delicious plates that have been creatively put together by these two veteran chefs.  On top of that we have decided to feature these dishes with a wine focus on the 2010 vintage from Barolo – perfect matches for this style of food.  Tom Taylor from Worldwide Wines will be on hand to discuss the wine pairings with you.  Contact Max Amore for full menu and to make reservations.  Click Here

February 11 – Max’s Oyster Bar is very pleased to present a winery owner dinner with very special guest Steve MacRostie of MacRostie Vineyards in Sonoma County, California.  Steve made his first Sonoma wines in 1974 and has never looked back. Today he makes a veritable collection of classic Sonoma Chardonnays and Pinot Noirs, from appellation wines to small single vineyard collections.  Steve rarely gets to visit CT, but when he does we make room for him and host a wine dinner.  Menu is being finalized, but call Max’s Oyster Bar in West Hartford for details and to make a reservation.

February 12 – Wild About Wine – it’s back! – the hugely successful wine tasting event that used to be an annual fixture on the calendar is being revamped and presented in a larger and more expanded format.   This event will showcase approximately 100 wines from 30 different vendors, along with food and other treats.  Plus a portion of the proceeds goes toward benefiting the Make A Wish Foundation.  Call Max’s Tavern in Springfield for tickets and full details.

February 14 – it’s Valentine’s Day.  Reservations are going fast so please call early to book a table.

February 18 – Harpoon “Long Thaw” Beer Night and tapping.  Max Burger in West Hartford welcomes the gang from Harpoon Brewery of Boston for its annual release of Long Thaw White I.P.A. Ale.  We will be tapping the kegs early and the reps will be along with plenty of swag to hand out to lucky guests.  Officially starts at 5pm, but come early and get a seat.

February 23 – Max Fish presents a fabulous Regional Wine dinner featuring the wines of Roederer Estate and Napanook. Owned by top Champagne house Louis Roederer, the Roederer Estate and Domaine Anderson wines have been top wines from the cold Anderson Valley of northern California for many years.  Made in limited quantities, these are fantastically styled wines that drink incredibly well with food.  We will be throwing in a bit of Napanook Red blend from Dominus Estate as a compliment – it is related to Roederer through the same marketing firm for the US as Champagne Roederer.  Devin McGary of Champagne Roederer will be on hand to discuss the wines along with Chef Robert Peterson of Max Fish.  Call Max Fish for details and reservations.

February 27 – MOB Lunch Club 2015 – Wines of Chile with Howard Asadow.  Did you know that wine grapes have been grown in Chile since 1540?  For this installment of the Lunch Club we are looking at some of the regionally made wines from Chile’s cool coastal wine-growing areas.  What does Chile do best?  Cabernet, Sauvignon Blanc and Pinot Noir.  For this lunch we are looking a little deeper into what this longstanding wine country has to offer.  $37.50++ – call Max’s Oyster Bar for Reservations.

February 27 – Master of Scotch Night at Max Downtown.  Sample our selections or choose your own flights in the Tavern area from 5:30-7:30 as Master of Scotch, Peter Karras is on hand to discuss the selections from Pernod-Ricard Distilleries (Arberlour, Glenlivet, Chivas), in Scotland. Complimentary hors d’oeuvres will be passed for flight drinkers.  Contact Max Downtown for full details.

Thirsty Thursdays @ Max – as always, February brings us a selection of fun promotions for Thursday nights at Max locations.  Max Amore in Glastonbury and Max a Mia in Avon – 1/2 priced bottles of wine all night.  No limit on prices – all wine list wines are 1/2 off.  Max Burger West Hartford – 1/2 priced Cans of Beer.  All Cans are 1/2 priced all day.  Trumbull Kitchen will also be joining the 1/2 priced Beer Cans on Thirsty Thursdays starting in February.

Every Thursday – Max’s Oyster Bar has Jamie’s Junk Show – Live Music –  starting at 9pm.  No Cover but seats fill up fast.  Thirsty Thursday Drink specials are also usually available.

Every Friday –  Karaoke at Max Fish – every week the singing is happening at Max Fish starting around 10pm.  Late Night Happy Hour is always available, as well.

Every Sunday – Max Downtown presents Sunday Jazz, featuring great food and drink specials and the jazz stylings of The Steve Davis Group.  For more information and reservations, call 860.522.2530

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

Oysters & Bubbles at MAX

Oysters-&-Bubbles-2 copyEnjoy a dozen oysters and a bottle of Louis Roederer Estate
(full or half bottle) at select Max restaurants for one low price.
Full Bottle & 12 oysters: $50
Half Bottle & 12 oysters: $35
Not including tax & gratuity. Not available for take out.
Offer not valid with any other offers or discounts. Does not apply to private parties.
Now through the end of the year at
Max Downtown, Max Fish, Max’s Oyster Bar, & Max’s Tavern.
Max Downtown | 860.522.2530
185 Asylum Street | Hartford, CT 06103
Max Fish | 860.652.3474
110 Glastonbury Boulevard | Glastonbury, CT 06033
Max’s Oyster Bar | 860.236.6299
964 Farmington Avenue | West Hartford, CT 06107
Max’s Tavern | 413.746.6299
1000 Hall of Fame Avenue | Springfield, MA 01105
TO MAKE ONLINE RESERVATIONS, VISIT US HERE
Happy Holidays From All Of Us At The Max Restaurant Group

Max Lunch Club featuring Frog’s Leap Winery

Frog's-Leap-Lunch-Club-EDIT copyFriday, November 14th, 2014 AT 12:45PM
Max’s Oyster Bar wraps up the 2014 Friday Lunch Club Series
with one of the great Napa Valley wineries.
With Special Guest Howard Imber of Frog’s Leap Winery
And the food pairings of Executive Chef Hunter Morton.
12:45pm Reception | 1:00pm Luncheon
Ahi Tuna “Pizza” | Jalapeno | Sriracha Aioli
Chicken Fried Oysters | Tabasco Honey Sauce
Maryland Crab Dip Crostini
Frog’s Leap Sauvignon Blanc, 2013
Course One
Smoked Salmon Quiche
Crispy Potato Crust | Pickled Mustard Seeds | Local Greens
Frog’s Leap Chardonnay, 2013
Course Two
Lobster Ravioli
Confit Fennel | Roasted Peppers | Cured Lemon | Lobster Jus
Frog’s Leap Zinfandel, 2012
Course Three
Deconstructed Beef Stew
Swiss Chard | Fingerling Potatoes | Braised Short Ribs | Baby Carrots
Cipollini Onions | Forest Mushrooms | Red Wine Jus
Frog’s Leap Cabernet Sauvignon, 2012
A Little Something Extra | Warm Chocolate Beignets
$39.50 per person
not including tax & gratuity
Reservations Required: 860-236-6299

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