Fess Parker Winery Dinner at Max A Mia with Winery President Tim Snider

Fess-Parker-1Max A Mia is very pleased to welcome Tim Snider, 

President of Fess Parker Winery from Santa Barbara
For a wine dinner featuring the wines of Fess Parker Winery
and cuisine by Chef David Stickney.

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Monday May 4th
6:30 reception | 7:00pm seating

-Reception-
Royal red shrimp toast, pompelmo glaze/
Sicilian pistachio crusted goat cheese, saba/
Polenta fritella, apple butter
Fess Parker Riesling, Santa Barbara County, 2011

I
Mango wrapped Stonington sea scallop crudo “ravioli”,
Parsley-meyer lemon vinaigrette
Fess Parker Chardonnay Ashley’s, Sta. Rita Hills, 2013

II
Oak grilled lamb scottadito, red carnaroli,
green tomato-cherry fresca
Fess Parker Pinot Noir Parker Station, Santa Barbara, 2013

III
Bracciole, swiss chard, bing cherries,
Heirloom polenta, toybox cherry tomato ragu
Fess Parker Pinot Noir Clone 115, Sta. Rita Hills, 2012

IV
Cato Corner cheeses, elderberry jam, grissini
Fess Parker Big Easy Red, Santa Barabara, 2010

$89 per person
not including tax or gratuity

Please call Max A Mia for reservations
860-677-6299
70 East Main Street Avon, CT 06001

After a successful acting career, Fess Parker sought out and established his winery in the late 1980s, as a way to create a business to pass along to his children and future generations.  With an original 714 acres, he began by planting vines in 1989, in Santa Barbara County.  Today we have the happy occasion to sample his wines and present them for this fabulous dinner.  Tim Snider is President of the winery as well as husband to Fess’ daughter Ashley.

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Nicola Biscardo Wine Dinner at Max Amore 5/7/15

MAX AMORE IS VERY PLEASED TO PRESENT

Nicola Biscardo Selections Wine Dinner
With Special Guest Nicola Biscardo

Thursday May 7th

Nicola Biscardo is the owner and operator for ConExport and the Biscardo Selections, which imports fabulous Italian wines into the United States, all sourced from only estate owned productions from Italy. His collection of wines, including his own estate, are tremendous values and work exceptionally well with cuisine.

Nicola Biscardo

We are very pleased to have Nicola as our guest for the evening on May 7th, as he highlights some selections from his portfolio alongside the cuisine of Executive Chef Ted Burnett.

Reception will be at 6:30, Seating about 7:00

Reception
Fresh Apricots wrapped with Prosciutto di San Daniele
&
Fig Arancini
Sassi Pinot Grigio, 2013 (Veneto)

Course 1
Jumbo Lump Crab Salad
celery ribbons, lemon vinaigrette, castelvetrano olive tapenade
Castellargo Albus Grave Bianco, 2013 (Grave del Friuli)

Course 2
Ragu alla Barese Orecchiette
Feudo di San Nicola Negroamaro, 2011 (Puglia)

Course 3
Lamb Duetto
Rosemary crusted rack of lamb, slow roasted lamb belly, creamy parmesan polenta, grilled radicchio di Treviso, juniper berry jus
Marchesi Biscardo Amarone delle Valpolicella DOC, 2009 (Veneto)

Dessert
Fresh berries, zabaglione, crushed hazelnuts
iPola Moscato d’Asti DOCG, 2013 (Piemonte)

$80 per person
not including tax and gratuity

Please call Max Amore for reservations
P:860-659-2819

140 GLASTONBURY BLVD. SOMERSET SQ.
GLASTONBURY, CT 06103

Here is a short video by Nicola Biscardo describing his company’s background…

https://youtu.be/qTZaJ7cfZmc

Max Lunch Club with Hecht & Bannier April 24

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Formed in 2002, by founders Gregory Hecht and François Bannier, Hect & Bannier is a micro-negociant known for its cutting edge wines and have proved to be formidable players in the French wine producing regions of Languedoc, Roussillon & Provence.

Special Guest Speaker:
Mark Raymond, Northeast Regional Manager for Frederick Wildman & Sons

Cuisine by Executive Chef Hunter Morton

12:45pm Reception | 1:00pm Luncheon

Reception
Fried Oyster Salad- spinach, Pickled vegetables, Mint, Lemon
Hecht & Bannier Languedoc White, 2013

Course 1
Stonington Flounder, Marinated asparagus, Spring onions, Radish, Spring Vegetable Sauce
Hecht & Bannier Languedoc Rose, 2014

Course 2
Herb Roasted Chicken Breast-Sugar Snap Peas, Pickled Local Ramps, Smoked Butter Braised Potatoes, Almond Milk,
Hecht & Bannier Roussillon Red, 2009

Dessert
Chocolate Pudding, Salted Caramel Sauce, Brioche
Hecht & Bannier Minervois Red, 2012

$37.50 per person
not including tax or gratuity

For Reservations – 860-236-6299
Max’s Oyster Bar | 964 Farmington Ave. | West Hartford

MAXSOYSTERBAR.COM

Justin Winery & Landmark Vineyards at Max’s Oyster Bar: April 21st

 

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Reception
Main Lobster Lettuce Cup
mango, pineapple, rice noodle, peanuts, nuoc mam sauce
Justin Sauvignon Blanc, 2013

I
Spring Vegetable “Pizza”
melted leeks, fava beans, artichokes,
oak hill farm goat cheese, puff pastry
Landmark Chardonnay, 2012

II
Surf & Turf
Hudson Valley Foie Gras & Pan-seared Hawaiian Tuna
roasted pineapple, ginger sauce, pea tendrils
Landmark Pinot Noir, 2012

III
Roasted Pork Belly
espresso bbq sauce, cheddar cheese, green garlic buttermilk biscuit
Justin Estate Cabernet Sauvignon, 2012

IV
Cold Smoked Rib Eye of Steak
spring onion bread pudding, pink peppercorn jus
Justin Isosceles, 2011

Dessert
Red Velvet Beet Cake
crème fraiche
Justin Port-style Wine

$95.00 per person
not including tax or gratuity

For Reservations – 860-236-6299
Max’s Oyster Bar | 964 Farmington Ave. | West Hartford

MAXSOYSTERBAR.COM

…about Joseph Spellman, MS

Joseph Spellman, MS is Winery Sommelier for JUSTIN Vineyards and Winery of Paso Robles, CA. He has been sommelier in several Chicago restaurants, including Tango, Maxim’s, Pump Room, Park Hyatt Hotel, and Charlie Trotter’s.

Joseph earned the Master Sommelier Diploma in 1996, held now by 95 Americans, and 160 individuals worldwide. He was elected Chairman of the American Chapter of the Court in 2005. He also won the 1997 title “Best Sommelier in the World in French Wines and Spirits” in Paris.

He wrote the critically praised wine notes featured in three Charlie Trotter books. He also wrote grape descriptions for the Wine Grapes posters produced by Ten Speed Press, and he has written pieces for many magazines.

He is frequently a featured speaker and panel moderator at wine events, with a particular interest in wine’s historical and cultural contexts. As a former English major at the University of Chicago, Joe enjoys writing and critiquing well-employed words about wine and food.

He also loves opera, film, food history, baseball, and beer.

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South African Wine Dinner at Max’s Oyster Bar April 9th

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Thursday, April 9th – 6:30pm at Max’s Oyster Bar

Menu

False Bay Chenin Blanc 2012
Amuse-bouche

1st
Waterkloof Circle of Life White 2012
Lobster Samosa
Hearts of Palm, Coconut Chutney, Spiced Yogurt

2nd
False Bay Chardonnay 2012
Cape Malay Fish Curry
Hake, Roasted Garlic, Basmati Rice, Tamarind, Cilantro

3rd
False Bay Shiraz 2012
Sepe Farms Lamb Pie
(Bobotie) Tamarind, Almonds, Raisins

4th
Waterkloof Circle of Life Red 2009
Grilled Broken Arrow Ranch Antelope
Sweet Potato Mash, Carrots, Peanut, Honey

Desert
False Bay Pinotage 2012
Malva Pudding
Apricot, Cinnamon Ice Cream

$79 per person
(not including tax or gratuity)

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

Lunch Club at Max’s Oyster Bar March 27th

 

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LAST-wine-pouring

For the next installment of the Max Lunch Club series, Max’s Oyster Bar in West Hartford will be welcoming fine wine specialist Luis Suarez from CT Distributors, Inc., who will be hosting the wines of Terra d’Oro winery, from the Amador County AVA, in California.

Originally known as Montevina Winery, Terra d’Oro has been making wines in eastern California since 1973, and has always shown what locals have known since the mid-1800s about this wine region – the wines are great!

Mr. Suarez will be guiding the discussion on the wines and Chef Hunter Morton will be preparing a fabulous lunch menu to accompany.

Reception ~ 12:45pm

First Course
Terra d’Oro Chenin Blanc 2013
Crispy Melville Cheese
Roasted Vegetable Farro, Pistachios, Baby Greens, White Balsamic

Second Course
Terra d’Oro Barbera 2011
Cacciucco
Tuscan Seafood Stew, Crostini

Third Course
Terra d’Oro Petite Sirah 2012
Zinfandel Braised Veal Osso Bucco
Vegetable Sofrito, Gremolatta

Dessert
Terra d’Oro Zinfandel Port
Peanut Butter Chocolate Bombe

Lunch Club is open for reservations, and for March 20th will be priced at $37.50 per person, not including tax or gratuity.

Please call Max’s Oyster Bar for reservations:

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

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Flowers Winery Dinner Announced at Max’s Oyster Bar

 

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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

2 Winemaker Dinner to Benefit No Kid Hungry Campaign at Max Fish

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Max Fish Presents A Dual Owner / Winemaker Dinner
Featuring the wines of two fabulous Loire Valley wineries.
With Special Guests: Tania Careme of Domaine Vincent Carême (Vouvray)
& Nicolas Grosbois of Domaine Grosbois (Chinon)
To benefit the No Kid Hungry Campaign by Share Our Strength

March 11, 2015
Reception 6:30 / Seating at 7:00

About Domaine Vincent Carême:
Vincent Careme and his wife Tania established themselves in their Loire vineyard in 1999. They farm organically on 14 hectares of land around the villages of Vouvray, Vernon-sur-Brenne and Noizay in the Loire Valley.

CAREME

About Domaine Grosbois:
Domaine Grosbois has been family owned since 1820, with some records indicating that they have been in the area since the French Revolution. Consisting of 22 acres, the vineyards and 15th century fortified farmhouse that make up the property are situated in the heart of the Loire Valley on top of the Panzoult Hill in Chinon.  Nicolas Grosbois took over the property in 2005, at the age of 29, and farms all of his vineyards organically.

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Reception

Domaine Vincent Careme Cuvee T Sparkling Vouvray
Oysters on the half shell, mignonette

C1
Domaine Vincent Careme Spring Vouvray
Assortment of “Sea-Cuterie”
Smoked white fish spread, cured Scottish Salmon, Chilled mussel salad, White Anchovy, traditional accompaniments

C2
Domaine Vincent Careme Le Peu Morier Vouvray
Shrimp & Lobster Pot Pie, Thumbelina carrots, cippolline onion, grain mustard veloute

C3
Domaine Nicolas Grobois La Cuisine de ma Mere Chinon
Chicken Ballantine & Escargot, roasted butternut squash, garlic-parsley pan sauce

C4
Domaine Nicolas Grobois Gabare Chinon
Smoked Duck Breast, savory walnut bread pudding, shallot-prune jus

Dessert
Domaine Vincent Careme Le Clos Vouvray
Pear Frangipane, cinnamon whipped mascarpone, cognac caramel

$89 per person, not including tax or gratuity. Seating is very limited.

A portion of the proceeds from this event will benefit
No KID Hungry | Share Our Strength
(click here for full details of the campaign to end childhood hunger)

Please call Max Fish for reservations: 860.652.3474 (FISH)
110 GLASTONBURY BLVD. | GLASTONBURY, CT 06033

in conjunction with

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 #nkh

Silver Oak Winery Dinner at Max a Mia March 23rd

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Max A Mia of Avon Presents
A Silver Oak Winery Dinner
Featuring the wines of

Silver Oak and Twomey Wineries

With Special Guest
Anna Pepgjonaj of Silver Oak Winery
Menu by Chef David Stickney

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Monday March 23rd

Menu

Reception – 6:30pm

Twomey Cellars Sauvignon Blanc, Napa Valley, 2013
olive oil poached royal red shrimp, sheep’s milk tzatziki
turkey chicharrones, coriander vinaigrette
marinated goat cheese stuffed castelvetrano olives

I
Twomey Cellars Pinot Noir, Anderson Valley, 2010
polpetti trio
pork belly | rabbit | veal
san marzano-prosciutto concentrato

II
Twomey Cellars Merlot, Napa Valley, 2010
herb crusted poussin, foie gras-truffle
mousse, enoki mushroom salad

III
Silver Oak Cabernet Sauvignon, Alexander Valley, 2010
wood roasted prime delmonico steak,
manchego beignet, charred red & golden
beets, marrow demiglace

IV
Silver Oak Cellars Cabernet Sauvignon, Napa Valley, 2010
cato corner cheeses
vivace | dairyere | bloomsday
fried marcona almonds, red quinoa grissini

$125 per person
not including tax or gratuity

Please call Max a Mia for reservations
70 EAST MAIN ST. | AVON, CT 06001 | P: 860-677-6299

Click here for the Max a Mia Homepage

Click here for the full Max Restaurant Group Calendar of Events

Paul Hobbs Winery Dinner with Matt Hobbs at Max Downtown – March 5th

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Max Downtown Presents
An evening with Matt Hobbs and the wines of Paul Hobbs Winery

Thursday March 5th

Paul Hobbs has been one of the most awarded winemakers in California and beyond for much of the past 35 years, with wineries in California, Argentina and many consultant projects around the globe.

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Max Downtown is very pleased to welcome Matt Hobbs,
Paul’s younger brother and National Sales Manager, back for a second time.

Reception/Meet & Greet Matt Hobbs (6:30pm)
Crossbarn Chardonnay by Paul Hobbs, Sonoma Coast, 2013

Seating at 7:00pm

1st
Meyer lemon poached fisher’s island oysters,
Osetra caviar, razor clam, leeks, water cress pudding, champagne sabayon
Paul Hobbs Chardonnay, Russian River Valley, 2011

2nd
Roasted squab
foie gras and truffle crust, matsutake mushroom and marble potato fricassee, pine needle jus
Paul Hobbs Pinot Noir, Russian River Valley, 2012

3rd
Sumac roasted rack of lamb
Braised lamb and samosa, eggplant purée, pomegranate and marcona almonds,
red wine vadouvan sauce
Vina Cobos Malbec Lujan de Cuyo, Mendoza, 2011

Cheese
Cato Corner Farms black ledge blue cheese,
pistachio olive oil biscotti, kumquat jam, Port wine cocoa nib gelee
Paul Hobbs Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard, St Helena, 2011

$149 per person
Not including tax or gratuity

please call Max Downtown for reservations
185 Asylum Street,
Hartford, CT 06103
860-522-2530

Marchesi Fumanelli Wine Dinner at Max Amore – March 2nd

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This is a very special and rare opportunity to dine and learn from one of the great wine producers of this fabulous region.  Wines have been produced in this area since before the Roman era. Located In the Very Heart of the Classic Valpolicella Wine Region, the Marchesi Fumanelli have been Cultivating Grapes on the Squarano Estate Since 1470.

Menu by Chefs Ted Burnett & Brett Cook

Monday March 2nd

Reception – 6:30
Valdo Oro Puro Prosecco DOCG, nv

Seating – 7:00pm

Course One
Marchesi Fumanelli Terso Bianco Veneto IGT, 2009
Smoked Trout Pate, Crostini, Baby Arugula, Infused evoo

Course Two
Marchesi Fumanelli Valpolicella Classico DOC Superiore, 2012
Truffle & Pepper Crusted Venison Carpaccio, Fresh Figs

Course Three
Marchesi Fumanelli Squarano Valpolicella Classico DOC Superiore, 2010
Black Pepper & Porcini Papardelle, Hand Picked Roasted Duck,
Sliced Porcini Mushrooms, Duck Skin Cracklins, Natural Jus

Course Four
Marchesi Fumanelli Amarone della Valpolicella DOC Classico, 2008
Roasted Marrow Bone, Baguette, Agro Dolce

Course Five
Marchesi Fumanelli Octavius Amarone della Valpolicella DOC Classico Riserva, 2007
Charred Elk Tenderloin, Wood Fired Cauliflower Puree, Amarone Natural Jus
Followed by assorted cheeses

$125 per person, not including tax or gratuity

Please call Max Amore for reservations – seating is very limited

140 GLASTONBURY BLVD. SOMERSET SQ.
GLASTONBURY, CT
860-659-2819

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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