On Thursday June 1, 2017 Max’s Oyster Bar & The Savoy Roadshow hosted the Road Trip and Pop-Up Cocktail Pairing Dinner. While the original venue for the event was planned to be at the Hartford Flavor Company, the event was moved to Max’s Oyster Bar at West Hartford Center.
The reception of the dinner started with Seasonal Passed Hors d’Oeuvres with plays on familiar summer tastes paired with a strawberry and cranberry syrup with prosecco.
The first course consisted of a Crab & Cucumber Salad made with Maine Peeky Toe Crab, Marinated Cucumbers, Radish, Fresh Peas, Baby Greens, Honey Lemon Mint Vinaigrette paired with cool cucumber cocktail.
The second course consisted of a Pizza Bianco made with Ricotta, Goat Cheese, Fontina, Parmesan, Asaparagus, Prosciutto paired with a Rose Hip To Be Sour Drink.
The third course consisted of a Chai Spiced Roasted Chicken made with Curry Scented Couscous, Roasted Artichokes and Tzatziki Sauce.
The fourth course consisted of a Miso-Birch Glazed Pork Belly with Kimchi Ramen and Miso Broth with a Birch Old Fashioned Cocktail.
The fifth course consisted of a Lavender Spiced New Zealand Lamb with a Spring Vegetable Panzanella Salad, Ramp Pesto paired with a Lavender Boulavardier cocktail.
The final and sixth course ended with a Cranberry Milk Shake made with Strawberries, Cranberry Shortcake and Whipped cream accompanied by a piece of strawberry shortcake.
(Published and Produced by Marketing & Communications Intern David Zambuto)
On Friday May 26 Trumbull Kitchen hosted its 2nd Patron Tequila Dinner in Downtown Hartford. The event featured a five course meal with a reception starting with chips and Charred tomato, tomatillo, habanero-mushroom.
The event’s first course consisted of Ostra en el Mitad Cascara; Blue Point oysters on the half shell with green adobo-smoky chipotle salsa.
The event’s second course featured Ensalada Capriana with Back yard drop and Zebrino tomatoes, napal-poblamo Rajasthan red sorrel and pumpkin seeds.
The event’s third course featured Wood Grilled Alaskan Halibut with Red chile marinade, guajilo mango salsa, warm rice salad and potato hay.
The event’s fourth course featured Carne Asada with Ancho grilled rib eye, black beans, house made crema and guacamole.
The event’s final course consisted of a Abuelita Chocolate Pecan Tart with XO whipped cream.
(Published and created by Marketing and Communications Intern David Zambuto)
Looking to start your weekend early ?
Join Max’s Oyster Bar on Thursday Evening on June 1, 2017 for a Road Trip and Pop-Up Cocktail Pairing Dinner at the Hartford Flavor Company with a reception starting at 6:30 pm.
Dinner will include a selection of several dishes that include: a selection of summer seasonal Hors d’Oeuvres, a Crab & Cucumber Salad, Pizza Bianco, a Chai Spiced Roasted Chicken, a Miso-birched Brazed Pork Belly, a Lavender Spiced New Zealand Lamb and ending with a Cranberry Milkshake.
The event will be lead by Chef Hunter Morton and Mixologist Derek Vitale alongside the Savoy Roadshow inspired from the flavors of Wild Moon Spirits and seasonal ingredients from local farms within Hartford County.
Ticket prices are $110 per person.
(Not including tax & gratuity)
Location of event: Hartford Flavor Company, 30 Arbor St, Hartford, CT 06106
For more information & reservations: http://mobtakeover.brownpapertickets.com/
(Published and Produced by Marketing and Communications Intern David Zambuto)