Max Downtown to Host a “Pairings Dinner” June 12th

Pairing-Dinner-email-3 copy 2PAIRINGS DINNER
Max Downtown’s Chef and Sommelier are Combining Forces to host a Pairings Dinner featuring seasonal cuisine paired with wines, limited release beer and craft cocktails from the Max Downtown Collection

The menu has been created in a collaborative manner by
Chef Christopher Sheehan and
Sommelier Justin Gavry
In the manner of a tasting menu in order to
highlight the best of both the Kitchen and the Bar

Friday June 12th
6:30pm

1st course
LOBSTER STEAM BUN
pickled ramp brown butter
Cava Cocktail
Raventos I Blanc Cava | grilled-lemon & chili syrup

2nd course
PROSCIUTTO WRAPPED FIGS
house made ricotta, stonewall apiary honey
The Lady Sherry
Hidalgo Oloroso, POM & fresh lemon juice, shaken into coupe, float of Moscato d’Asti

3rd course
FERMES ST-CANUT PORCELET DE LAIT
green garlic spring bean ragout
White Gold
Ithaca Beer Co., Bottle Conditioned, Rustic Pale Wheat Ale

4th course
COFFEE CRUSTED WYOMING BUFFALO
squash soubise, marble potato, smoked tomato steak sauce
(side by side)
The Terraces Zinfandel, Napa Valley, 2012,
Jefferson’s #946 Ridiculously Small Batch Bourbon, Barreled for Max

5th course
BROWN’S FARM STRAWBERRY OLIVE OIL CAKE
champagne sabayon
Averna Amaro | Basil Syrup

6th course
PEDRO’S PARFAIT
vanilla gelato pedro ximenez parfait, chocolate biscotti crunch
Bodegas Toro Albala DON PX Gran Reserva, Montilla-Morilles,1985

$75 per person
(not including tax or gratuity)

Please call Max Downtown for reservations
Seating is very limited

(860) 522-2530
185 Asylum St | Hartford, CT | 06103

 

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

Loire-Valley-at-Fish- copy

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.

nicolas-Grosbois

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

cindy's_table copy

 #nkh

 

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New Chablis By-The-Glass at Max Downtown

The Dauvissat family has been hand-crafting wonderfully precise and complex Chablis for many years.  This is a fabulous style from a great vintage.  We are very pleased to be able to offer this wine through the Spring, although supplies are fairly limited and we will run out by summer.

Jean & Sebastien Dauvissat
Chablis Saint Pierre, 2010
Sebastien Dauvissat works a two hectare parcel of vines at the village level. The vineyards are situated on the “back side” of the 1er Crus. The soil here is infused with a particularly high percentage of limestone which permits this cuvée to make a clear statement of its origins.

Jean Dauvissat, and his son Sebastian, are the most recent in an extended line of the Dauvissat family that has been in possession of this notable domaine since 1899. The cave is positioned under the family house which dates from the 17th century and where the road to the hamlet of Chichée begins. The first formal bottling of wines under the Dauvissat label occurred on a limited scale in 1963. Then, in 1978 and 1979, Jean Dauvissat increased production to 3,000 bottles per annum. The physical expansion of the domaine under his management, along with ever-increasing quality and accompanying renown, has resulted in the cessation of sales to negociants and the bottling of the entire annual production of approximately 50,000 bottles. An unfortunate accident resulted in the untimely death of Jean Dauvissat several years ago. Sebastien Dauvissat continues the work of this historic domaine in collaboration with Evelyne Dauvissat, Jean’s wife. The domaine encompasses slightly less than 10 hectares of vineyards. The Grand Cru vineyards are south-facing; the 1er Cru vineyards have a full southeast exposure; and the village property faces northwest. All are hillside sites with an “argilo-calcaire” soil composition heavily marked by small stones that provide for excellent drainage. Of course, the entire vineyard surface is underlain by the Kimmeridgian limestone that makes Chablis one of the most unique wine-producing areas in the world.

The domaine encompasses slightly less than 10 hectares of vineyards. The Grand Cru vineyards are south-facing; the 1er Cru vineyards have a full southeast exposure; and the village property faces northwest. All are hillside sites with an “argilo-calcaire” soil composition heavily marked by small stones that provide for excellent drainage. Of course, the entire vineyard surface is underlain by the Kimmeridgian limestone that makes Chablis one of the most unique wine-producing areas in the world. Harvest levels vary extensively according to age of vines and vintage conditions. Levels for the village wine may reach 60 hectoliters per hectare in particularly generous years whereas the 1er Cru vineyards usually yield approximately 45 to 50 hectoliters per hectare. However, the old vines section of Vaillons (composed in large part of vineyards in excess of 65 years of age) frequently yields less than 25 hectoliters per hectare. The other vineyards are planted to vines between 20 and 40 years of age. The cellars of the Dauvissat domaine are equipped with the most modern materials. Fermentation and elevage of the village and premier cru wines occurs for the most part in stainless steel. The old vines cuvee of Vaillons and the Les Preuses are partially barrel fermented and barrel aged with about 25% of the oak being new. The wines are traditionally bottled 18 to 20 months after harvest. On occasion, certain of the other 1er Crus may pass part of the elevage in barrel as well, particularly when harvest levels are low.

 

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