Max’s November Events!

With the change of weather comes new events from Max Restaurant Group! This November we have several happenings in all of the restaurants, here are a few to keep an eye out for. On November 13th, Max a Mia presents A Wine Pairing Dinner featuring the wines from one of the largest vineyards in Montalcino: Sassetti Livio Pertimali. Then on November 16th, join Max’s Tavern as they travel the world on whiskey at a time. The five course menu along with special guest speaker Brenden Lee, Massachusetts’ Scotch and Whiskey Ambassador, will be sure to impress! In addition to these great events, we have several more coming at you this month! Be sure to check them all out on our website!

 

A Beer Dinner Celebrating Deliciousness Through Bacon & Local I.P.A.

At Max Burger we do bacon and we do beer really well, and for the final beer dinner of the season, we have decided to combine these into one tremendous event. Focusing on the riches of our local New England IPA brewing scene, plus the mouthwatering deliciousness of BACON. This is a dinner not to be missed. Menu by Chef Brett Cook.

Monday October 30, 2017
6pm reception

Course 1
“Rye P.A.”
Pancetta, Arugula, Smoked Tomato Jam, Toasted Rye
Butternut Squash Bisque, Spiced Walnuts
Fort Hill “G-Fresh” Easthampton, Ma

Course 2
Crispy Carbonara Bites
Abandoned Building “Dirty Girl” Easthampton, Ma

Course 3
Pan Seared Scallops
English Pea Salad, Mint Puree, Warm Bacon Lardon Vinaigrette
Iron Duke “Positivity” Ludlow, Ma

Course 4
“Steak & Eggs”
Back Bacon Pork Steak, Western Potato Skins
Chipotle Hollandaise
Amherst Brewing “Jess” Amherst, Ma

Course 5
“Tim Dandy”
Banana Bread, Vanilla Ice Cream, Bacon Brittle, Whipped Cream
Brewmaster Jack “Beerly Devoted” Northampton, Ma

$65 ++
Call Max Burger Longmeadow for reservations
Seating is limited

Savoy Pizzeria and Craft Bar

CT Restaurant Association’s Annual Awards

It’s almost that time of year again, the annual CRA Awards are set to occur on November 28. This year, one of our own has been nominated for two awards! Savoy Pizzeria and Craft Bar is up for “Restaurant Newcomer of the Year” and the man behind it all, Dante Cistulli, has been nominated as the “Rising Star of the Year.”

The incredible event is a salute to excellence and recognition. The night will consist of exceptional food and masterfully made cocktails. It will take place at the Foxwoods Resort & Casino and will begin at 4:30 PM on November 28. Until then, we ask that you vote for Savoy and for Dante Cistulli!

The link to the CRA vote is located HERE.

 

Remember to always look out for updates on our social media accounts!
Instagram: @savoypizzeria
Twitter: @savoypizzeria
Facebook: @savoypizzeria

Max Chef to Farm “Ode to Tomatoes”

On Thursday, August 31, Max Chef to Farm was back at Rosedale Farms & Vineyards for our 8th event this summer: ODE TO TOMATOES.

Featuring a menu by Max a Mia Executive Chef Stephen Lundgren & Savoy Pizzeria Managing Partner/Pizzaiolo Dante Cistulli, this event celebrates the tomato at the height of the season. The Savoy Road Show was in effect and a good time was had by all.

Neruda’s “Ode to Tomatoes” said it best:

no pit,
no husk,
no leaves or thorns
the tomato offers
its gift
of fiery color
and cool completeness.

Here are some photos of the event.

Have A Seat!

 

CT Corn Fritters

Duck Prosciutto Crostini

You Say Tomato….

Local Goat Cheese-Stuffed Cherry Tomatoes

Chef’s Meatballs

COURSE ONE

Rosedale Farms Grilled Corn, Eggplant, and Pattypan Squash Stuffed Tomato

bibb lettuce, crispy local basil

Thing 1 & Thing 2

(or Dante Cistulli of Savoy Pizzeria & Hunter Morton of Max’s Oyster Bar)

COURSE TWO

Cioppino

royal red shrimp, mussels, cockles, garlic crostini, chive oil, tomato fennel brodo

COURSE THREE

That’s my pie….

Wood-Fired Stone Pies

Squash Blossom: herb oil, tomato, fior di latte, squash blossoms, 
Soppressata: Mystic Cheese “Twain”, Rosedale roasted tomato sauce, fresh oregano

COURSE FOUR

Grilled Prime Skirt Steak

heirloom tomatoes, Cato Corner “black ledge blue cheese”,
crispy walla walla onions, grilled Rosedale corn vinaigrette

DESSERT

Basil Panna Cotta

sungold tomato & papaya marmalade

A good time was had by all!

Max Chef to Farm BBQ, Bluegrass and Brews

On Thursday August 10, 2017, Max Chef to Farm headed to Rosedale Farms and Vineyards for Max Chef to Farm BBQ, Bluegrass and Brews with the culinary work of Chef Chris Sheehan of Max Downtown. The event featured Thomas Hooker Brewery and Two Roads Brewing Co. alongside a reception and four course meal.

Reception featured: chicken and biscuits, fried corn mac and cheese, smoked bluefish, fried green tomatoes, chilled watermelon, corn and pork pizza bites and pork rinds.

 

1st course featured Shrimp and Grits.

2nd course featured Beef Brisket Presse.

3rd course featured a whole roast pig alongside corn on the cob, baked beans and other sides. 

The fourth course featured Grandma Morton’s lemon cheese pie.

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

Amore Amari: Love the Dark Side of the Cocktail

We are Not Saying You Will Live Longer by Drinking Amaro,                              but you will definitely have a good time while you are here if you do…

Amore Amari: Love the Dark Side of the Cocktail

A COCKTAIL DINNER FOR THOSE A LITTLE MORE ADVENTUROUS

The word amaro literally means “bitter” in Italian.
And that’s just what we are celebrating, to varying degrees. Made by infusing a neutral spirit or wine with a blend of botanicals, Amaro is always aged in either a barrel or a bottle. Each expression uses a very specific recipe of ingredients like herbs, flowers, bark, and citrus peels to create its own unique character, which varies greatly based on where it’s produced. Tempered by adding sugar, some Amari are sweeter than others, but all have an underlying herbal bitterness, creating the intense and refreshing flavor that has made it such a popular drink in Europe, and now is highlighted as a key cocktail ingredient by the modern bartender.

While many countries have their own versions of the liqueur, Italy produces some of the best. This menu is designed to highlight the best of both worlds, with Amari cocktails by Anthony DeVito and a pairing menu to match by Chef Michael Touranjoe. Join us as we dive deep into the dark end with beautifully crafted cocktails and the menu to match.

March 14, 2017

Reception 6:15, Seating at 6:30

Reception

1.
Seaside Rendezvous
Hamachi
Canteloupe, Fennel Frawns, Yuzu Foam
Marinade with Tamarind, Ginger and Lime

2.
Chartreuse Mousse
Minted Pea Soup
Basil Crystals, Vanilla Crème Fraiche, Nutmeg

3.
Honey Don’t
Rosemary Shrimp Brochette
Salted Honey, Gingered White Balsamic Gastrique, Arugula

4.
Campari Fireball (Shot)
Blood Orange Sorbetto
Chartreuse Granita

5.
Boulevardier Variant
Short Rib Risotto
Chocolate, Bada Bing Cherry

6.
Senza Nome
Foie Gras
Smoked Strawberry Jam, Brioche, Ancho Demi Glaze, Chicory

Dessert
Maple Fernet
Sweet Raspberry Crêpe
Walnut, Bitter Sweet Chocolate, Fernet Branca Syrup

$85 per person
(not including tax or gratuity)

Please call Max Amore for Reservations
860-659-2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

Taste of Hartford – Summer 2016

TOH-Summer-2016-EmailHeader

 CHRIS & CHRIS

CORDIALLY INVITE YOU TO
THE TASTE OF HARTFORD AT MAX

Max Downtown’s Chris Sheehan & Trumbull Kitchen’s Chris Torla
have created two fantastic “prix fixe” menus* for your dining pleasure.

$30.16 per person
(not including tax & gratuity)

Choose one item from each course
TOH_Summer_2016_Menu_2

*Does not include beverages. Not valid with any other offers.

Specially selected specially-priced wines also available at both restaurants.
~menus subject to change~

MAX DOWNTOWN

185 Asylum Street / 860.522.2530
RESERVE ONLINE

TRUMBULL KITCHEN
150 Trumbull Street / 860.493.7412
RESERVE ONLINE

 

WinesInTheVinesHeader WinesInTheVinesBodyPhotos provided by Nick Caito Photo and Rosedale Farms

A Celebration of Wine in New England

Featuring a menu inspired by the traditions of cooking with wine

with Chefs Hunter Morton & Steve Michalewicz

The Vineyards at Rosedale began in 1999 when Marshall & Lynn Epstein,
owners of Rosedale, approached their long-time neighbor about crafting wines.
Their first plantings were of old world viniferous grape varietals, but after a few unpredictable New England winters, they changed to the more cold-hardy “French-Hybrid” varietals. Rosedale vines have been planted and maintained with constant effort
put into ensuring a better harvest each and every year.

MENU

RECEPTION

Vineyard Station #1
Fried Green Tomatoes
ramp ranch
Rosedale Vineyards Simsbury Celebration

Broad Brook Beef Slider
tomato | butter lettuce
Rosedale Vineyards Farmington River Red

Vineyard Station #2
Vegetable Lettuce Cup
nuoc cham
Rosedale Vineyards Serendipity

Beet Deviled Egg
Rosedale Vineyards Winter Red

Vineyard Station #3
Strawberry Fluke Crudo
Rosedale Vineyards Summer Bouquet

Grilled Tomato-Basil-Mozzarella Flatbread
Rosedale Vineyards Summer Red

DINNER

Course One
Farmer’s Wife Chilled Zucchini Soup
squash bloosms | mint | radish
Rosedale Vineyards Elkie’s White

Course Two
Marshall’s Watermelon Tomato Salad
pickled onion | butter lettuce | cucumber | sugar snap peas
Rosedale Vineyards Three Sisters

Course Three
Three Sisters Vegetable Fettucine
roasted summer squash | asparagus | cherry tomatoes | braising greens |
pea tendrils | parmesan | fresh fettucine | farm egg | ramp pesto

Rosedale Vineyards Farmington River Red

Entrée
Grandma Edith’s Red Wine Braised Beef Brisket
tarragon-potato salad | green beans | braising jus
Rosedale Vineyards Lou’s Red

Dessert
Winemaker’s Wife Strawberry Rhubarb Pie
red wine sabayon
Rosedale Vineyards Sundance

$125 per person
(not including $22.50 house fee & $9.37 CT sales tax)

MAKE A RESERVATION

For more information, call 860.566.8360

Max’s Chef to Farm Dinner “Berries & Blossoms”

LOCAL | SUSTAINABLE | CONNECTICUT GROWN

We start with the Farmers. They tell us what is at peak perfection each day and we build our menus around that day’s harvest. Our Chef to Farm dinner series is an opportunity for our guests to enjoy the freshest foods and produce in the sublime beauty of our celebrated farms.

Your evening begins with a reception then you’ll head out for a tour of the farm to see the fields and learn about the farm’s history, operations, and products. Your tour concludes in the tented area where tables dressed in white linen and candlelight offer a view of the al fresco kitchen. Each dinner is cooked from scratch and showcases that day’s best produce. The ingredients are sourced daily from local farmers, ranchers, and fishermen.

Our menus vary and are dependent on the day’s harvest and the inspiration of the Chef. Prepare yourself for an incredible dining experience with the most local, fresh and flavorful foods available.

We can’t wait to get back to Rosedale Farms & Vineyards Thursday, June 16th for “Berries and Blossoms,” celebrating the first harvest of the season and featuring the impeccable cuisine of Chef Hunter Morton of Max’s Oyster Bar.

Total ticket price ($156.87) includes $125 for food and beverage, $22.50 house fee and $9.37 CT State sales tax. This covers your dinner, hors d’oeuvres and reception, multi-course meal with wines/beer, farm tour and live music. By purchasing this ticket, you are also making a donation to the CT Farmland Trust.

To purchase tickets click here

No cash is exchanged. Due to the nature of these events, tickets are non-refundable; however, if you cannot attend the dinner, you are welcome to transfer your tickets to someone else.

All dietary needs must be communicated upon purchase. If you surprise us with a food restriction upon your arrival, we will do our best to accommodate you but we may not have the resources available.

If you would like to purchase using Max Vantage points, please contact Ali Constable at 860.566.8360

A Cinco de Mayo Patron Tequila Dinner @ TK

Patron @ TK 2016 II

Update April 27th, 2016

The May 5th Dinner is Sold Out – 2nd Night Added!

Reservations being taken for – May 12th – Same Great Menu!

A Special Cinco de Mayo Dinner at Trumbull Kitchen
with Patron Tequila and food by Chef Chris Torla.

6:00pm Reception  |  6:30pm Seating

RECEPTION

Huaraches de Chorizo Barbacoa

salsa borracha, black beans, anejo cheese

Warm Tortillas with Assorted Salsas

Grilled Pineapple Margaritas featuring Patron Silver

1st COURSE
Tequila Chipotle Cured Salmon Gravlax
baby arugula, yellow fin tuna, Patron Silver vinaigrette
Jalapeño Tequila Gimlet featuring Patron Reposado

2nd COURSE
Arctic Char Escabeche
baby carrots, cauliflower, frisee, spring onions, black garlic escabeche
Smoked Tomato Sangrita featuring Patron Anejo

3rd COURSE
Carne Asada en Mole Negro
hickory grilled beef tenderloin, pinto beans,
pasilla chile sauce, charcoal scallions

Roca Patron flight

DESSERT
Marcona Almond Cake
anejo bananas foster sauce, citronage cream
Mexican Cream featuring Patron XO

$65 per person
(not including tax & gratuity)

Call for Reservations
860.493.7412

150 trumbull st | hartford, ct 06103  | @trumbullkitchen

A Washington State Wine Dinner @ Max Fish

CSM-Fish

Max Fish Presents:
A WASHINGTON STATE WINEMAKER DINNER

May 5, 2016

With Special Guest Speaker: Bob Bertheau
Chateau Ste. Michelle Winemaker

Seating | 6:30pm

Quality is the driving force in everything at Chateau Ste. Michelle.
The winery has spent decades investing in quality vineyards
throughout the Columbia Valley in Washington, the finest winemaking equipment,
and world-class, top winemaking talent. This commitment to quality has led
Chateau Ste. Michelle to earn some of the highest accolades in the industry today.

To learn more, visit their website.

MENU

RECEPTION
Chateau Ste. Michelle Sauvignon Blanc Horse Heaven Hills, 2014
Matt’s Bloody Mary Granita & Spicy Lobster Spoon
Honey Goat Cheese & Rhubarb Canape

classic gougere
Ahi Tuna Poke
lime peel, kukui nut, sesame-sea salt wonton

COURSE ONE
Eroica Riesling, 2014
Smoked Columbia River Sturgeon
edamame puree, mizuna greens, miso-mustard vinaigrette, spiced soy nuts

COURSE TWO

Chateau Ste. Michelle Chardonnay Indian Wells District, 2014
Chicken & Lobster Pot Pie
sweet peas, baby carrots, fingerling potatoes, parmesan puff pastry

COURSE THREE
Chateau Ste. Michelle Syrah, 2012
Cedar Planked Northwest Wild Salmon
pork & scallion fried rice, ponzu-soy glaze, shaved spring vegetables

COURSE FOUR
Chateau Ste. Michelle Cabernet Sauvignon Cold Creek, 2012
Veal Involtini
crab & mushroom stuffing, braised veal breast fregola,
grilled asparagus, cracked pepper-red wine gastrique

DESSERT
Coffee/Tea/Tasty Treats

$89.00 per person
(not including tax or gratuity)

Please call for reservations
860.652.3474

110 Glastonbury Blvd | Glastonbury, CT 06033 | @maxfishct