On Thursday August 3, 2017, Max Fish hosted the Rhone Valley Wine and Perrin Family Dinner. The event featured a five course meal with wine pairings with guest speaker Emmanuel Leminone.
The first course featured a Creamy Crab Salad served with Bibb lettuce, crispy shallots, salt cod and potato croutons that was paired with Perrin Cotes du Rhone Rose, 2016.
The second course featured Bone Marrow & Snails served with parsley salad and sauce lyonnaise paired with Perrin Cotes du Rhone Rouge, 2014.
The third course featured Roasted Scallops served with Artichoke Three Ways paired with Perrin Chateauneuf du Pape Les Sinards, 2014.
(Published and Produced by Marketing and Communications Intern David Zambuto)
On Thursday July 20, 2017, Max’s Oyster Bar hosted the Soter Vineyards Wine Dinner featuring the wine maker himself James Cahill. The dinner featured the work of Chef Hunter Morton and consisted of a five course meal with a reception.
Reception consisted of Fried Green Tomatoes paired with Soter Vineyards Brut Rose Mineral Springs Ranch, Nv, Yambill-Carlton.
The first course consisted of Heirloom Melons served with fig, prosciutto, ricotta, mint and almonds.
The second course consisted of Vadouvan Grilled Shrimp served with Local lemon cucumbers, watermelon, green goddess and pickled mustard seeds.
The third course consisted of Seed Crusted Local Striped Bass served with local squash and roasted tomato bread stew.
The fourth course consisted of Licorice Spiced Hudson Valley Duck Breast served with charred cornbread dressing and cherry lavender jus.
The fifth course consisted of Fried Belltown Hill Orchards Blueberry Ice Cream served with blueberry sauce.
(Published and Produce by Marketing and Communications Intern David Zambuto)
On Friday June 2, 2017 Max Oyster Bar hosted Max’s Lunch Club Featuring the Wines of Chile. The lunch club featured a five course meal with select wines from Chile.
The first course consisted of Chipotle Grilled Shrimp made with Tomato Gazpacho, Crema and Crispy Plaintain.
The second course consisted of Green Chili Queso Empanadas.
The third course consisted of Chilean Seabass made with Black Beans, Smoked Tomato Sweet Onion Puree and Avocado.
The fourth course consisted of Chili Rubbed Skirt Steak made with Papas Bravas, Chorizo Aioli, Grilled Spring Onion and Chimichurri.
The fifth course consisted of Leche Asada, topped with caramel and nut brittle, a sweet end to the meal and towards the start of the weekend.
(Published & Produced by Marketing & Communications Intern David Zambuto)