Ste Michelle Wine Estates Dinner at Max Amore

Ste-Michelle-at-Amore-1 copyTuesday, October 28th at Max Amore, Glastonbury
With Special Guest Speaker Thom Horsey
National Educator For Ste Michelle Wine Estates
and presenting a head to head sampling of the old world wines
of antinori, dr loosen & the new world wines of ste michelle
wine estates properties col solare, cht ste michelle
& spring valley vineyard of washington state.
Menu by Executive Chef Ted Burnett
6pm reception on the patio (weather permitting)
6:30pm seating inside

Reception
Grilled Bratwurst | Grilled Calamari
Riesling Saint M By Dr Loosen, Pfalz, DE, 2012
Riesling Eroica By Dr Loosen, Columbia Valley, WA, 2012

Primo
Smoked Salmon | Salmon Mousse | Roasted Beets
Chateau Ste Michelle Chardonnay, Canoe Ridge Estates, WA, 2012
Castello Delle Saia Chardonnay, Umbria, 2011

Pasta
Cavatappi Amatraciana
Chateau Ste Michelle Indian Wells, Washington State Red, 2010
Marchesi Antinori Villa Antinori Rosso Di Toscana, 2011

Carne
Baby Lamb Chop Scottadita | Baby Arugula
Shaved Pecorino Romano | Extra Virgin Olive Oil
Col Solare, Columbia Valley, 2008
Marchesi Antinori Tenuta Tignanello, Toscana, 2011

Cheese
Assorted | Cato Corner CT | Classic Italian
Spring Valley Vineyards Walla Walla Red, 2011
Guado Al Taso Il Bruciato Bolgheri Rosso, 2012

$110 per person
(not including tax & gratuity)
seating is limited. for reservations, please call:
860.659.2819

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

Freaky Tiki Dinner & Karaoke at Max Fish

Freaky-Tiki-at-Fish-2 copyHalloween Night at Max Fish

Friday, October 31st at 7pm
Menu by Executive Chef Robert PetersonFirst Course
Shrimp Pepper Pot Soup
Cornmeal fritters
THE MAUSER COCKTAIL

Second Course
Ahi Tuna Poke
Kukui nut, wakame seaweed, taro chips
PANDANG SWIZZLE

Third Course
Banana Leaf Roasted Snapper
curry-tamarind rub, papaya slaw, steamed rice, citrus-chile sweet & sour
3 DOTS & A DASh

Entrée
Kahlua Roast Connecticut Suckling Pig
potato rolls, brown beer-mollases glaze,
Hawaiian sweet potato, steamed bok choy
ZOMBIE (1934 Edition)

Dessert
Pineapple Upside Down Cake
Tahitian vanilla bean ice cream
BRANCOLADA SHOT

$85 per person
not including tax & gratuity

Reservations Required: 860.652.3474
110 Glastonbury Blvd. Glastonbury, CT

Italian Wine Dinner at Max’s Tavern

Masi-Wine-Dinner-at-Tavern-2Tuesday, October 28th, 6:30pm at Max’s Tavern
With Special Guest Speaker Tony Apostolakos, US Director of Masi Agricola Experience the famed wine of Masi Agricola, whose history spans centuries in the Veneto region of Italy and represents the partnership of Italy’s most famous families, including the Boscaini, Fedrigotti, and Alighieri family; the last descendants of the poet Dante.
Paired with the incomparable cuisine of Executive Chef Paul Roberge.

Reception
Whipped lardo Toast, cranberry mostarda
Zucchini Fritter, peperonata
MASI BIANCO 2012

I
Roasted Quail
eggplant caponata, broccoli rabe pesto
MASIANCO (PG/VERDUZO) 2012

II
House made Ricotta Gnudi
braised rabbit, speck, chestnuts, brown butter
BONACOSTA VALPOLICELLA 2012

III
Red Shrimp and Baccala Risotto
artichoke, castelvetrano olive, pine nuts
CAMPOFIORIN ROSSO 2010

IV
Veal Osso Buco
fregola sarda, hen of the woods, endive
COSTASERA AMARONE 2010

V
Chocolate Hazelnut Zeppoles
vanilla panna cotta
SEREGO ALIGHIERI “VALO AMARON” AMARONE 2007

$75.00 per person
not including tax or gratuity

Seating is limited. Reservations: 413.746.6299
Max’s Tavern 1000 West Columbia Blvd. Springfield, MA
MaxTavern.com

Masi-Wine-Dinner-REVISED

Whiskey & Cigar Dinner at Max Fish

Beam-Suntory-at-Fish-1aTuesday, October 14th at 6:30pm at Max Fish, Glastonbury, CT
Featuring the cuisine of Chef Robert Peterson

Jim Beam, the historical American Distiller has joined forces with Suntory, the
premier whiskey producer of Japan to offer the world renowned portfolio of
whiskeys featured in this incomparible dinner event. Treat yourself to a tour of
whiskeys from Canada, Ireland, Scotland, Japan, & the United States paired with
Davidoff Cigars, specially selected by The Tobacco Shop of Hartford, CT.

With Special Guest Speaker: Mike DePasqua, Regional Manager – Beam Suntory

Reception
Pork Belly & Apple “Lollipops”
Baked Oysters with Brown Butter Hollandaise
Kentucky Straight Bourbon Whiskey, Jim Beam Single Barrel

I
Cured Irish Sea Trout
horseradish-mustard crème fraiche, pumpernickel toast, pickled sweet onion
Irish Whiskey, 2 Gingers

 II
Stonington Red Shrimp Ramen Noodles
Cloverleigh Farm bok choy, Japanese eggplant, green herbs, bacon dashi
Japanese Whisky, Hibiki 12 year old

III
Gourmavian Chicken
pan roasted breast, smoked leg, toasted barley,
hubbard squash, creamy blue cheese pan sauce
American Rye Whiskey, Knob Creek Small Batch

IV
Lamb Leg au Poivre
sweet potato-root vegetable hash, cheddar creamed spinach,
green peppercorn demi-glace
Single Malt Scotch Whisky, Laphroig 10 year old (Islay)

Dessert
Pumpkin “Pain Perdu”
The Creamery vanilla ice cream, poached pear, maple-walnut crumble
Canadian Whisky, Canadian Club Small Batch – Sherry Cask

$125 per person
not including tax & gratuity

Reservations Required. Please call, 860.652.3474

MaxFishCT.com

Cakebread Cellars Napa Valley Wine Dinner at Max a Mia 10/20/14

Cakebread-2-REVISEDMax A Mia Ristorante
Presents a Napa Valley Wine Dinner
Featuring the wines of Cakebread Cellars
With Special Guest Speaker Lars Guy of Cakebread Winery
And the cuisine of Executive Chef David Stickney

Monday October 20th
Reception at 6:15, seating at 6:45

Reception
Rhode Island Littlenecks, shishito pepper mignonette//Long Island duck country terrine,
pecorino mousse//Grilled granny smith apple pangrattata, chestnut butter
Cakebread Sauvignon Blanc, Napa Valley, 2013

1st Course
Wood fired Cape Cod mussels, sweet garlic-marcona
almond butter, grilled baguette
Cakebread Chardonnay, Napa, 2012

2nd Course
Braised Korean short ribs, smoked butternut squash
puree, grilled scallions, espresso jus
Cakebread Pinot Noir Two Creeks, Napa Valley, 2012

3rd Course
Oak grilled bone-in petite filet, tempura fried broccolini,
potato pave, fresh fig demiglace
Cakebread Merlot, Napa Valley, 2011

Finish
West Coast cheeses, huckleberry mostarda,
smoked paprika grissini
Cakebread Cabernet Sauvignon, Napa Valley, 2010

$95 per person
(not including tax or gratuity)

For reservations please call Max A Mia
860-677-6299
70 E Main St, Avon, CT

TK Beerfest & Pig Roast

beerfest 2014

Sunday, November 2, 2014

From 12-5pm

Featuring brews from:

BACK EAST, BALLAST POINT, BLACK HOG, BROOKLYN, DOGFISH HEAD, FOUNDERS, GOOSE ISLAND, LAGUNITAS, LONG TRAIL, NEW ENGLAND, OSKAR BLUES, OTTER CREEK, STONE, STONY CREEK, THE SHED, THOMAS HOOKER, YUENGLING

A portion of the proceeds to benefit Pan Mass Challenge (www.pmc.org)

$45 per person, not including tax or gratuity. Available online here.

($55 at the door the day of the event)

For tickets and information, please call 860.493.7412

Steve Davis and Fall Cocktails at Max Downtown Friday Night

Jazz-&-Cocktails-REVISE copyCelebrations are in order for this Friday, October 3, 2014!

Max Downtown has made the Steve Davis Jazz Ensemble a permanent fixture here every Sunday. Plus, we’re unveiling our delicious seasonal fall cocktail menu!

Why not throw a party for your guests? Click here to make a reservation

Join us this Friday in the Tavern for complimentary hors d’oeuvres, live music from the Steve Davis Jazz Ensemble, and tasty libations!

To find out more about Steve Davis, click here

Hoptoberfest Beer Dinner @ Max Downtown 10-14-14

Oktoberfest-beer
Max Downtown Presents a Hoptoberfest Beer Dinner

Get your Hoptoberfest weekend celebrations off to an early start on Friday evening Oktober 10, at Max Downtown, featuring a comparative Oktoberfest Beer Dinner with coursed selections of Oktoberfest and Harvest style beers from the United States and Germany. Paired side by side, these brews are matched with selections from Chef Hunter Morton of Max Downtown.

Special Guest Speaker for the evening is Jon Stack, Connecticut-based Craft Beer Specialist

Friday October 10th, 2014

American Oktoberfest Sip & Sample Beerception – 6:30 pm
Blue Point Brewing Oktoberfest
Goose Island Brewing Oktoberfest
Two Roads Ok2berfestSpaten-oktoberfest

Seating – 7:00 pm
Course 1
PRETZELS & PASTRAMI
Gary’s beer braised onions, Cato corners cheddar, caraway mustard
US – Thomas Hooker Brewing Octoberfest Lager
DE – Spaten Oktoberfest

Course 2
GEMISCHT WURST
House-made artisinal Sausages, potato strudel, braised cabbage, rutabaga mustard
US – Widmer Brothers Okto
DE – Warsteiner OktoberfestHackerPschoor-oktoberfest

Course 3
SPANFURKEL                   Secchiarolli Farm Roasted Suckling Pig, Apples chestnut stuffing, brown butter spetzle, Sage jus                     US – Long Trail Harvest Barn Ale DE – Hacher-Pschoor Oktoberfest

Redhook-pumpkin-porterDessert
BLUE HILL ORCHARD APPLE FRITTERS
Subedge Farm Hopped ice cream, Maple glaze
US – Redhook Brewery Pumpkin Porter
DE – Aecht Schlenkerla Rauchbier

$55 per person                               (not including tax or gratuity)

For reservation please call           Max Downtown
185 Asylum St, Hartford, CT 06103
(860) 522-2530

maxdowntown.com

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!