Montinore: A Willamette Valley Winemaker’s Dinner at Max Downtown

willamette-valley-dinner-dt

Max Downtown is very pleased to present
A Willamette Valley Wine Dinner
with Rudy Marchesi
Proprietor, President and Winegrower, Montinore Estate

Since 1992, Rudy Marchesi has been an integral part of the growth and operation of Montinore Estate in the Willamette Valley of Oregon. With his initial involvement being to simply promote the wines and the region, this passion eventually grew to overseeing operations and eventually ownership.

We are very pleased to welcome Rudy Marchesi for this fabulous wine and food pairing dinner featuring a menu by Executive Chef Chris Sheehan.

Friday November 18th
6:00pm Reception | 6:30pm Seating

MENU

R E C E P T I O N
Montinore Estate Pinot Gris, 2015
Passed Hors d’Oeuvres

C O U R S E O N E
Montinore Estate Riesling, 2014
Hudson Valley Duck Rillettes
Goat Cheese, Shallot Marmalade, Apple Butter Toast

C O U R S E T W O
Montinore Estate Borealis White Blend, 2015
Nantucket Bay Scallop “Cocktail”
Celery Root, Radish, Uni Remoulade

C O U R S E T H R E E
Montinore Estate Pinot Noir Estate Reserve, 2013
Suckling Pig Presse
Figs, Roasted Beets, Blackberry Jus

C O U R S E F O U R
Montinore Estate Pinot Noir Estate Parson’s Pinnacle, 2014
Creekstone Farm Dry Aged Brisket
Steak Frites, Cheddar Curd, Brussels Sprout Ceasar, Green Peppercorn Gravy

D E S S E R T
Montinore Estate Ruby – A Pinot Noir Solera Port-Style Wine
Pineapple Coffee Cake
Tres Leches Gelato, Macadamia Streusel

$89 Per Person
(Not Including Tax or Gratuity)

Please Call Max Downtown for Reservations
860.522.2530

2016-11-18-lc-beaujolais

Beaujolais in the Modern Era

The Max Lunch Club
Featuring Wines from Beaujolais Region of Southern Burgundy

With Guest Speaker Brian Mitchell
Beverage Director, Max Restaurant Group

Friday, November 18
12:45 arrival | 1:00pm seating

Beaujolais is a wine and a region that has seen a tremendous resurgence over the past few years. Recognized for the high quality wines the region can and does produce, mainly by the many smaller domaines that for years have been over-shadowed by larger negociant firms. For this edition of The Friday Lunch Club, Brian Mitchell guides you through selections from Village and Cru level, including the first wines from the new harvest – Beaujolais Nouveau 2016.

Cuisine prepared by Executive Chef Hunter Morton

From the Chef – “Fernand Point has always been one of my true cooking inspirations. From learning about him in school in gastronomy he immediately sparked my interest, I wrote a paper on him, studied his cuisine. His restaurant La Pyramide located in Vienne, an old Roman town south of Lyon was highly regarded as one the best. He was considered the father of Modern French Cuisine, turning out legendary chefs such as Paul Bocuse. Point was a chef and philosopher, who embraced the dining room as much as the kitchen, inviting all walks into his restaurant. One of the greatest gifts he gave was his book Ma Gastronome.
Today’s menu is in honor of this great chef.”

A M U S E-B O U C H E
Domaine des Terres Dorées by Jean Paul Brun Beaujolais Nouveau, 2016
Brochettes D’Huitres
skewered Copps Island oysters and bacon

1 S T  C O U R S E
Domaine Dupeuble Beaujolais Villages, 2015
Bisque d’Ecrevisses
crawfish bisque | truffles

2 N D   C O U R S E
Jean Paul Brun Beaujolais L’Ancien, 2015
Filets de Soles Georges Pleynet
poached sole | mushrooms | tomatoes | noodles | sovereign sauce

3 R D   C O U R S E

Domaine Diochin Moulin-a-Vent Vieille Vigne, 2015
Volaille Pyramide
roast chicken | truffles | carrots | puff pastry | creamed spinach

S O M E T H I N G   S W E E T
Marjolaine
La Pyramides Famous Cake

$42.00 per person
(not including tax or gratuity)

Please call for reservations
860.236.6299

The Friday Lunch Club at Oyster Bar: Famille Perrin of the Rhone Valley

The Friday Lunch Club – November 4th

Wines of Famille Perrin

perrin_familleMax’s Oyster Bar is pleased to announce the next installment of
The Friday Lunch Club
Featuring Wines from The Perrin Family of Chateau de Beaucastel and the beautiful appellations of France’s Rhone Valley

With Guest Speaker
Paul Nerz
Vineyard Brands Imports
Friday November 4th
12:45 arrival | 1:00pm lunch

As proprietors of Château de Beaucastel in Châteauneuf-du-Pape, and producers of La Vieille Ferme from the Côtes du Ventoux and Luberon, the Perrin family has demonstrated exceptionally high standards for nearly a century. Jean-Pierre and François’s father, Jacques Perrin, was a gifted winemaker who brought world renown to the family domaine, introducing innovative techniques in the cellar. Now the next generation of winemakers has joined Jean-Pierre and François – Pierre, Marc, Thomas and Matthieu – to continue the proud family tradition.

Join us as we pair the estate wines from Perrin family domianes with fall cuisine by Chef Hunter Morton.

Reception
Famille Perrin Cotes du Rhone Blanc Reserve, 2014

1st
Famille Perrin Cotes du Rhone Villages, 2012
Endive Salad with Smoked Trout
Apple, Watercress, Walnut Vinaigrette
2nd
Famille Perrin Vinsobres La Cornuds, 2013
Coquilles St.-Jacques
Dayboat Scallops, Forest Mushrooms, Gruyere, Breadcrumbs
3rd
Famille Perrin Cotes du Rhone Coudoulet de Beaucastel, 2014
Duck Cassoulet
Flageolet Beans, Duck Confit, Garlic Soubiseperrin_coudoulet_rouge_2013

Something Sweet
Pumpkin Profiterole
Chocolate Caramel Sauce

$42.00 per person
(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations
860-236-6299

Chef to Farm – Tomato Celebration & Savoy Pizzeria Napoletana “Sneak Peek”

Savoy 2016

Max Chef to Farm Proudly Presents
TOMATO CELEBRATION

A unique Farm-to-Oven-to-Table event

Your first taste of Savoy Pizzeria Napoletana,
the new Max restaurant coming soon to West Hartford Center.

Please join us for a very special evening on the farm as we bring our brand new
European wood-fired oven & pizza trailer to Rosedale Farms & Vineyard
for a menu steeped in old world traditions.
Dante Cistulli of Savoy Pizzeria Napoletana & Steve Michalewicz of Max Catering & Events
have put together a fantastic, casual tasting menu
featuring Rosedale Farms’ glorious tomato bounty & wood-fired pizzas,
local beer & wine, live music, and menu previews from Savoy Pizzeria Napoletana.

There is no assigned seating. Mingle with friends, old & new.

MENU

RECEPTION

Forager Cocktail “Summer on the Farm”
Rosedale Wines
Brewtus Maximus beer on tap
Tuscan Farm Table with Select Cheese & Salumi

INSALATA

Chopped Primavera
romaine, cherry tomatoes, radish, red & green peppers, celery, asparagus,
parmesan, bread crumbs, anchovy, fennel, lemon garlic dressing

Insalata Bianca
shaved fennel, orange supremes, parsley, toasted almond,
parmesan, lemon dijon, evoo

Caprese
vine ripened Rosedale tomatoes and house made fior di latte mozzarella,
basil, sea salt, evoo

PRIMI

Wood Fired Roasted Rosedale Tomatoes
fior di latte mozzarella, fresh basil
Tomato Gazpacho
local garden vegetables
Clams
Papa C’s cherrystone clams, pancetta, fennel, garlic, Rosedale tomatoes
Octopus
gigante beans, roasted peppers, castelvetrano olives
Spicy Sausage
sweet bell peppers, cipollini onions
Dotti’s Meatballs
tomato gravy, parmesan, basil
Tomato Bruschetta
garlic, Rosedale tomatoes, basil, filone

PIZZA

Margherita de Savoy
tomato sauce, fior di latte, fresh basil
Bianco
fior di latte, fontina, parmesan, ricotta, truffle paste
Rico Rabe
broccoli rabe & sweet sausage, fontina, crushed red pepper
Squash Blossom
Rosedale Farms blossoms, sliced squash, red onion,
cherry tomato, fior di latte, ricotta

Clam Pie
fresh shucked littlenecks, clam sauce, parmesan, toasted panko,
soppressata, red pepper flake, evoo

Nduja
carmalized onions, parmesan, evoo
Tomato
Rosedale vine ripened tomatoes,oregano, evoo

DOLCE

Summer Fruit Crostata
Chocolate Dipped Biscotti

$75 per person
(all inclusive)

~menu subject to change~

MAKE A RESERVATION
or call 860.566.8360

“Old World” Italian Wine & Food Pairing Dinner at Max Amore

2016-06-20 Gruppo Bertani

Max Amore Presents:
An “Old World” Italian Wine & Food Pairing Dinner
featuring wines from Gruppo Bertani Domains
With selections from featured wineries:
Puiatti, Tre Rose, Val de Suga and Bertani

Special Guest Speaker: Pietro Riccobono
Head Winemaker of Tre Rose
and Consulting Oenologist for the Bertani Domains Group

Menu by Chefs Ted Burnett & Mike Touranjoe

Monday June 20th, 2016
Seating at 6:30pm

Aperetivo
Bertani Rosé BertaRose, 2015 (Veneto)
Passed Hors d’oeuvres & Salumi

1st Course
Puiatti Friulano Vuj, 2014 (Friuli)
Turbot Salad
upland cress, cucumber carpaccio, charred lemon vinaigrette

2nd Course
Tre Rose Vino Nobile di Montepulciano Santa Caterina, 2012 (Tuscany)
Chicken Liver Mousse
crisp risotto cake, gran marnier reduction, local microgreens

3rd Course
Val di Suga Brunello di Montalcino, 2011 (Tuscany)
Duck Trio
duck breast, sausage, and confit, amarone cherries, melted leeks

4th Course
Bertani Amarone Valpolicella Valpantena Villa Arvedi, 2011 (Veneto)
Pepper-crusted Strip Loin
potato-black garlic puree, fennel, asparagus, coffee demi-glace

Dessert
Bertani Recioto della Valpolicella, 2010 (Veneto)
Selected Artisan Cheeses

$99 per person
(not including tax or gratuity)

Please call for reservations
860.659.2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

Max Downtown presents a Santa Barbara County “Wine & Food Pairing Dinner”

2016-06-24 Santa BarbaraMax Downtown is Pleased to Announce

a Very Special Wine & Food Pairing Dinner

featuring the wines of Santa Barbara County, California

Guest Speaker: Morgen McLaughlin

President of the Santa Barbara Vintner’s Association

Friday June 24th
6:00pm Reception

6:30pm Seating

Santa Barbara is one of the most dynamic wine growing regions in the country. The location of the region in proximity to the Pacific Ocean has a dramatic effect on what grapes grow and where.  The longest growing season of any wine region is achieved here.

We are very pleased to welcome Morgen McLaughlin, a Connecticut native who now coordinates the various wineries throughout Santa Barbara County. She knows the growers and the owners, has stories and insights to share and this should be a fabulous evening of great wines, paired with Chef Chris Sheehan’s cuisine.

RECEPTION

Qupé Modern White, Central Coast Blend, 2014

Passed hors d’oeuvres

FIRST

Sea Smoke Blanc de Noirs Sea Spray, Sta. Rita Hills

Koshu Cured Sockeye Salmon

charred avocado | finger lime

SECOND

Robert Murray Vineyards Chardonnay Stasis, Santa Maria Valley, 2011

Warm Lobster & Young Ginger

maitake mushrooms | vadouvan granola | coconut-cilantro sauce

THIRD

Melville Estate Pinot Noir Block M, Sta. Rita Hills, 2013

Black Garlic Pork Belly Pappardelle

sweet corn | cojita | chiles | ramp pesto

ENTRÉE

Andrew Murray Vineyards Syrah Roasted Slope, Santa Barbara County, 2013

Herb Grilled Beef Short Rib

slow roasted ruby beets | baby leeks | pistachio | balsamic cherry jus

CHEESE & CABERNET
Star Lane Cabernet Sauvignon, Happy Canyon, 2012

Local Artisanal Cheeses

SOMETHING SWEET

$99.00 Per Person

(Not Including Tax or Gratuity)

~menu subject to change~

Please Call for Reservations

860.522.2530

Max Downtown | City Place | 185 Asylum Street | Hartford | 06103

 

Max a Mia: Sicilian Food and Wine Pairing Dinner with Planeta Winery

2016-04-26 Planeta

Max A Mia Ristorante is very pleased to present
A Sicilian Food & Wine Pairing Dinner
featuring wines from
PLANETA WINERY

Special Guest Speaker:
Gianpiero Peru of Palm Bay International Imports

Tuesday April 26th, 2016

Seating at 6:30pm

For five centuries and through seventeen generations, the Planeta family has been involved
with the course of agricultural evolution in the complex land of Sicily,
with an approach always inclined to openness and innovation.
Where too often the agricultural world has been confined to ancient ideas
of social tradition and production processes, instead they have inherited, from each generation,
an instinct to change and to generate positive changes, both with people and in the culture.

To learn more about Planeta, visit their website

M E N U

Reception
Mozzarella en Carrozzo with Bechamel
Planeta Moscato di Noto, 2014

1st Course
Poached Tuna with Citrus Salad
olives, red onion, fennel, capers
Planeta Syrah/Nero D’Avola Rose, 2015

2nd Course
Salad of Octopus and Calamari
couscous, pistachio, herbs
Planeta Etna Bianco, 2014

3rd Course
Grilled Swordfish Salmoriglio

white beans, arugula
Planeta Cerasuolo di Vittoria, 2013

4th Course
Marinated Grilled Leg of Lamb
lemon potatoes, grilled vegetables
Planeta Nerello Mascalese Eruzione 1614, 2013

Dessert
Cassata Cake
Planeta Passito di Noto, 2014

$85 per person
(not including tax or gratuity)

Call for reservations and information
860.677.6299

max a mia | 70 e. main st. | avon, ct 06001 | @maxamiact