Max Downtown Presents the Joy of Wine with Rombauer Vineyards

Rombauer

Max Downtown Presents:

THE JOY OF WINE
with Rombauer Vineyards

Special Guest Speaker: Jim Teegan, Rombauer Vineyards

Friday, June 3rd
6:30pm Seating

Rombauer Vineyards is one of the most recognized wineries sold in the United States.
It helps that the family name is synonymous with cooking
and is in just about every kitchen in the country, thanks to winery co-founder
Koerner Rombauer’s great aunt Irma, author of the Joy of Cooking.
This dinner brings together the elements of fine cooking and fine wines
in one evening of enjoyment as Chef Christopher Sheehan presents a fantastic pairing menu.

To learn more about Rombauer Vineyards, please visit their website.

FIRST COURSE
Rombauer Vineyards Sauvignon Blanc, Napa Valley, 2015
Jalapeño & Yuzu Spiced Fluke Crudo
charred cucumber | pine nuts | cilantro tomato water

SECOND COURSE
Rombauer Vineyards Chardonnay, Napa Valley, 2014
Shaved Hudson Valley Foie Gras Torchon
selim pepper and red fruit | grilled filone bread | red sorrel

THIRD COURSE
Rombauer Vineyards Merlot, Napa Valley, 2012
Korean Barbecue Pork Belly
tapioca tempura oysters | ramp kimchi | pineapple chili sauce

ENTRĖE
Rombauer Vineyards Cabernet Sauvignon, Napa Valley, 2013
Black Garlic Rubbed Wyoming Buffalo
whipped lardo baked fingerling potatoes |
bunching onions | chanterelle mushrooms

DESSERT
Rombauer Vineyards Zinfandel, Napa Valley, 2013
Strawberry Rhubarb Pavlova
pistachio | creme de violet gelato

$115.00 Per Person
(Not Including Tax or Gratuity)

Please Call for Reservations
860.522.2530

Max Downtown | City Place | 185 Asylum Street | Hartford | 06103

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

Cakebread Cellars Napa Valley Wine Dinner at Max a Mia 10/20/14

Cakebread-2-REVISEDMax A Mia Ristorante
Presents a Napa Valley Wine Dinner
Featuring the wines of Cakebread Cellars
With Special Guest Speaker Lars Guy of Cakebread Winery
And the cuisine of Executive Chef David Stickney

Monday October 20th
Reception at 6:15, seating at 6:45

Reception
Rhode Island Littlenecks, shishito pepper mignonette//Long Island duck country terrine,
pecorino mousse//Grilled granny smith apple pangrattata, chestnut butter
Cakebread Sauvignon Blanc, Napa Valley, 2013

1st Course
Wood fired Cape Cod mussels, sweet garlic-marcona
almond butter, grilled baguette
Cakebread Chardonnay, Napa, 2012

2nd Course
Braised Korean short ribs, smoked butternut squash
puree, grilled scallions, espresso jus
Cakebread Pinot Noir Two Creeks, Napa Valley, 2012

3rd Course
Oak grilled bone-in petite filet, tempura fried broccolini,
potato pave, fresh fig demiglace
Cakebread Merlot, Napa Valley, 2011

Finish
West Coast cheeses, huckleberry mostarda,
smoked paprika grissini
Cakebread Cabernet Sauvignon, Napa Valley, 2010

$95 per person
(not including tax or gratuity)

For reservations please call Max A Mia
860-677-6299
70 E Main St, Avon, CT

Icons of Italian Wine Dinner at Max a Mia, Avon

Icons-of-Italian-Wine-at-Mia-EDIT-1 copyby Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Masi-agricolaI am very pleased to announce that the team at Max a Mia in Avon, will be hosting a very special Italian wine and food pairing dinner with not one, but two great personalities from Italy.  On tour across the United States, the two Nozzole-wine-logoguests are making a stop over in Avon to give you and our other guests some great insights into their respective wineries and regions.  Raffaele Boscaini, of Masi Winery in the Veneto will be on hand, as well as Giovani Folonari, who along with his brother, is one of the great winery owners of Tuscany, with such wineries as Nozzole, Campo al Mare and Cabreo.  This promises to be great evening for Italian wine lovers.  Menu prepared by Executive Chef David Stickney of Max a Mia.  See the menu below…

Max A Mia Presents
ICONS OF ITALIAN WINE
Wine Pairing Dinner
With Special Guests
Raffaele Boscaini, owner of Masi Agricola in the Veneto
and
Giovanni Folonari, owner of Folonari Estates in Tuscany

Monday September 8, 2014
Reception 6:30pm • Seating 7:00pm

Reception
Ahi Polpettini, Golden Raisin Jam/ Acacia Honey Marinated
Berkshire Pork Risotto Cake/ Grappa Cured Gravlax, Crostini, Tobikko Crème Fraiche
Masi Masianoco Pinot Grigio & Verduzzo Delle Venezie IGT, 2012

I
Oak Grilled Stonington Calamari, Living Cress, Mission Figs, Lemon-Chive Oil
Tenute Del Cabreo La Pietra Chardonnay Di Toscana IGT, 2012

II
Porchetta Fagottini, Pulled Prosciutto Ragu, Sheeps Milk Ricotta, Nutmeg
Tenuta Campo Al Mare Bolgheri DOC, 2012

III
Wood Fired Veal Ribeye, Gatto Di Patate,
Marinated Asparagus “Tagliatelle”, Bing Cherry Jus
Tenuta Di Nozzole Il Pareto Toscana IGT, 2011

IV
Local Cheeses, Quince Paste, Jones Apiaries Honeycomb
Masi Mazzone Amarone Delle Valpolicella Classico DOCG, 2007

$95.00 per person
(not including tax or gratuity)

Please call Max a Mia for reservations
(860) 677-6299

Meet Raffaele Boscaini:


Meet Giovanni Folonari

Badia a Coltibuono Wine Dinner at Max a Mia, Avon

Badia-a-Coltibuono-EDITby Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

I am very pleased to announce a fabulous opportunity to experience the wines from the famed Tuscan producer Badia a Coltibuono, which has been making wine since the Middle Ages. For over one hundred and fifty years the farm has been run by the Stucchi Prinetti family which cultivates organic grapes in the 100 acres of vineyard located in the heart of Chianti to produce Chianti Classico, the “Super Tuscan” Sangioveto and Vin Santo del Chianti.

Our special guest for the evening will be Emanuela Stucchi Prinetti, who along with her siblings owns and runs the winery.  We are very pleased to have her at Max a Mia to present her wines along with the cuisine of Executive Chef David Stickney, of Max a Mia.Emanuela-Stucchi-PrinettiMax A Mia Presents
A WINEMAKER DINNER WITH THE HISTORIC TUSCAN ESTATE
BADIA A COLTIBUONO
With Special Guest Emanuela Stucchi Prinetti, Owner of Badia a Coltibuono

Monday August 25th, 2014

Reception at 6:15p
Grana Padano Mousse, Sweet Coppa, Crostini/
Porchetta Piccolo, Broccolini Peso
Badia A Coltibuono Chianti Classico, 2011

Seating at 6:45pm

I
Grilled Octopus, Charred Garlic Farm
Tomato-Chianti Pesto, Golden Raisins,
Marinated Calabrian Chile
Badia A Coltibuono Chianti Classico, 2010

Ii
Wood Fired Lamb Scotadito,
Cannellini Bean Puree, Oxen Hill Black Cherry
Tomato-Costa Romanesco Squash Ragu,
Badia A Coltibuono Sangioveto Di Toscana, 2009

Iii
Filettini Di Manzo Wellington, Semolina
Gnocchi, Flash Fried Zucchini Flowers,
Sauce Choron
Badia A Coltibuono Chianti Classico Riserva, 2008

Iv
Butterscotch Pots De Crème,
Mascarpone Mousse
Badia A Coltibuono Vin Santo Del Chianti Classico, 2007

$85 per person (not including tax & gratuity)

Please Call For Reservations
(860) 677-6299