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

Max Lunch Club with Louis Jadot Burgundy Wines 9/26

Max-Lunch-Club-Louis-Jadotby Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

I am very pleased to announce that on September 26th, Max Lunch Club returns to the Oyster Bar in West Hartford with some fabulous selections from Louis Jadot, famous Burgundy growers.  Specifically, we will be featuring wines from the top rated 2012 vintage.  This is a vintage that has shown exceptional quality in the wines, especially the white wines, and my own tasting have shown that there really are some treats for the Burgundy lover.  Prices though are a major concern, for several reasons: lower sales of previous vintages such as the 2011, and smaller yields from the vineyards which of course mean less wines.

Having said that though, this is one of the reasons to look at a producer such as Jadot.  Owning or maintaining close to 200 different parcels of vineyards throughout the Cote d’Or, the Maconnaise and Beaujolais regions, Louis Jadot is one of the top volume producers in Burgundy, but a producer that also maintains exceptional quality at all levels.

ljb_savigny_les_beaune_la_dominode_lblI have selected a few wines that I think represent some of what Jadot does best, but also a few wines that represent the value of what Jadot does.  Because they are able to scale production, they are better able to maintain costs and that means they are better able to minimize dramatic price swings from vintage to vintage.  This means that for us the consumers, we are better off looking to purchase these wines on a regular basis as the price/quality value relationship is much more consistent.

As a special treat for the Lunch Club, we will have a special guest speaker, Christian Dalbavie, French wine specialist for Kobrand/Jadot.  Mr Dalbavie has done several events for us over the past few years and is an exceptional speaker as well as a great resource for understanding all things Burgundy.

Friday September 26th
12:45 reception, 1:00 seating for lunch.

Reception:
Nicoise Egg | Tuna Tartar | White Anchovy | Beans
House Cured Salmon | Corn Griddle Cake | Peach Relish
Pacific Coast Oyster | Grapefruit | Caviar
Jadot Chardonnay Stainless Steel, Bourgogne, 2012

Course One:
Poached Lobster | Granola | Vadouvan | Carrot
Jadot Meursault, Côte de Beaune, 2012

Course Two:
Loch Duart Salmon Cuit Sous Vide | Cauliflower | Dates | Citrus
Jadot Beaujolais-Villages,  Beaujolais, 2012

Course Three:
Pork Loin | Pork Belly | Stone Fruit | Greens |  Pickled Mustard Seed
Jadot Savigny-lès-Beaune La Dominode Premier Cru, Côte de Beaune, 2012

$37.50 per person (not including tax or gratuity)
Please call Max’s Oyster Bar to make your reservations:860-236-6299

964 FARMINGTON AVE./ WEST HARTFORD, CT 06107

 

 

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