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
Pancetta, Arugula, Smoked Tomato Jam, Toasted Rye
Butternut Squash Bisque, Spiced Walnuts
Fort Hill “G-Fresh” Easthampton, Ma
Crispy Carbonara Bites
Abandoned Building “Dirty Girl” Easthampton, Ma
Pan Seared Scallops
English Pea Salad, Mint Puree, Warm Bacon Lardon Vinaigrette
Iron Duke “Positivity” Ludlow, Ma
“Steak & Eggs”
Back Bacon Pork Steak, Western Potato Skins
Amherst Brewing “Jess” Amherst, Ma
Banana Bread, Vanilla Ice Cream, Bacon Brittle, Whipped Cream
Brewmaster Jack “Beerly Devoted” Northampton, Ma
Call Max Burger Longmeadow for reservations
Seating is limited
On Monday June 26, 2017 Max Burger Longmeadow hosted their second Beer Dinner featuring beers from the Allagash Beer Company. The menu featured a five course meal with a spin on summer twists by Chef Brett Cook.
The first course featured a Lobster Salad made with butter poached lobster, bibb lettuce, blistered heirloom tomatoes and a orange & tarragon vinaigrette.
The second course featured a Fresh Melon and Gazpacho Duo made with watermelon, arugula, salata and cucumber mint gazpacho.
The third course featured Maryland Crab Nachos made with pepper-jack fondue, pancetta and corn salsa.
The fourth course featured a Wild Boar Short Rib made with cauliflower puree, beech mushroom salad and black truffle drizzle.
The fifth course featured a classic Vanilla Bean Creme Brulee with fresh raspberries.
(Published and Produced by Marketing and Communications Intern David Zambuto)
On Monday May 22, 2017, Max Burger Longmeadow hosted the Jack’s Abby Burger Dinner. The event featured special guest Jim Trainor and cuisine by Executive Chef Brett Cook.
The event featured a five course meal with fresh and wholesome ingredients with a complementary beer with each dish.
The first course of the event began with Shrimp & Grits with a tasting of the Sunny Ridge (Pilsner) beer.
The second course of the event featured a Fava Bene Salad composed of Baby Arugula, Strawberries, Pecorino Romano and Broken Vinaigrette with a tasting of House (Lager) beer.
The third course consisted of Deconstructed Bacon Wrapped Asparagus with a with a Smoke & Dagger (Black Lagger).
The fourth course consisted of the Duck Duo, which was composed of Seared Duck Breast with Crimini Mushrooms, Port Cherry Sauce and Duck Leg Confit with Garlic Spinach and Orange Teriyaki Glaze. The Duck Duo was accompanied by the Excess (India Pale Lager).
The fifth course consisted of Chocolate Mousse, with Blackberries, home-made whipped cream.
(Post made in part by Marketing & Communications Intern David Zambuto)
On October 12th, The Max Restaurant Group is hosting its 1st annual Max’s Hoptoberfest. A portion of the proceeds are being designated to benefit the Connecticut Farmland Trust, a non-profit organization dedicated to preserving CT’s farmland for use now and into the future.
For a full explanation of exactly what the Trust does, here is a short video they have recently put together…
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 Ok2berfest
Seating – 7:00 pm
PRETZELS & PASTRAMI
Gary’s beer braised onions, Cato corners cheddar, caraway mustard
US – Thomas Hooker Brewing Octoberfest Lager
DE – Spaten Oktoberfest
by Brian Mitchell, Beverage Director for Max Restaurant Group
Lat week I had the pleasure of tasting some of the newly released brews from one of the newest breweries to hit the quickly growing CT brewery scene: Black Hog Brewing. Based in Oxford, Ct, and built on the ashes of a recently defunct brewery, the beers coming from Black Hog are quickly building to be some of the best quality brewed in the state and certainly able to compete with some of the best nationally.
Formed as a partnership between Tom and brother Jason Sobocinski, who own and operate Caseus Fromagerie & Bistro in New Haven, and a family friend Tyler Jones, an experienced brewer, the team has the make-up and back ground for making some truly outstanding beers. I had the pleasure to taste four beers, which will be released later this week to limited state-wide distribution, and was really impressed with the overall quality. We also featured the Ginga Ninja as one of the featured beers in last week’s Chef to Farm dinners at Farmer’s Cow in Lebanon, Ct. Very well received by all.
We will be featuring all four beers this coming Wednesday, July 23rd, at Max Burger in West Hartford as part of local mini-tap-take-over. As an added bonus, you will get a chance to meet brewer Tyler Jones who will be on hand, drinking and talking beer with any and all. Brewery folks will be on hand starting at about 5pm; Black Hog beers available until they are gone.
Here is a list of what was tasted and what will be featured at Max Burger;
Ginga Ninja – a red india pale ale brewed w. fresh ginger; 6.5% abv
Easy Rye’Da – an easy drinkin’ low abv rye india pale ale; 4.7% abv
Granola Brown – brown ale brewed w. a granola mix of oatmeal, grains, hops & roasted malts; 5.5% abv
S.W.A.G. – summer wheat ale brewed w. grapefruit peel; 4.3% abv