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

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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

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 Lunch Club Presents The Splendor of the Cape May 29th

Splendor-of-the-Cape-Lunch-Club--1 copyWith Special Guest Speaker and host Paul Nerz of Vineyards Brands Imports
Menu by executive chef Hunter Morton

Reception (12:45)
Refreshing glass of The Wolf Trap White by Boekenhoutskloof
a Rhone inspired white blend of Viognier, Chenin Blanc and Grenache Blanc

1st course
Southern Right Sauvignon Blanc from Walker Bay
Paired with
Cod Cakes – Hearts of Palm, Moroccan spiced yogurt

2nd Course
The Left Bank by Neil Ellis – a Cape blend of Cab Sauvignon, Merlot, Shiraz, Cab Franc and Malbec
Cape Malay Fish Curry, basmati, tamarind, cilantro

3rd Course
Hamilton-Russell Vineyards Pinot Noir, Hemel-en-Aarde Valley
Spiced Venison Burger- Carrot Peanut Slaw, sweet potato fries

$39.50 per person, (not including tax or gratuity)

Please call Max’s Oyster Bar for reservations: 860-236-6299

964 Farmington Avenue West Hartford, CT 06107
MaxsOysterBar.com     #LunchClub

Hamilton Russell Pinot Noir

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.

Tim_Snider

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.

Fess as Boone2

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

 

Landmark-Email-REVISED

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.

Landmark-Email-EDIT-2

Silver Oak Winery Dinner at Max a Mia March 23rd

silver-oak-winery

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

silveroak_twomey

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

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