|
« FEBRUARY 2012 »
|
February 5th
5 PM
To
9 PM
|
MAX Super Sunday
Come watch the Big Game at Max Burger!
We will be serving food continually throughout the game, including Max Burgers and sliders (beef and pulled pork), pork spring rolls, spinach/artichoke dip, chicken cordon bleu balls, chili, wings (of course), salads, fries, whoopie pies, and milk shakes.
Limited seats available, so call for your spot today! |
  |
|
February 6th
6:30 PM
To
10 PM
|
Max Wine School
INTRODUCTION AND TASTING SEMINAR WITH PORT WINES
Brian Mitchell, Max Restaurant Group's Director of Wine and Beverages brings back his popular wine educational seminars, this one at Max's Tavern. This event will discuss Port wine in depth, focusing on what it is, where it comes from, how it ages, and what foods to pair. Guests will taste 6 different selections accompanied by light finger foods prepared by Max's Tavern Executive Chef Paul Roberge.
$45.00 per person + +
Call 413.746.6211 for reservations |
 |
|
February 7th
6:30 PM
To
10 PM
|
Frog's Leap Wine Dinner
Nestled in the hills of Rutherford, California, Frog’s Leap has been producing fabulous wines for many years from their historic winery that was built in the 1880's. This event pairs these fine wines with the creative cuisine from Executive Chef David Sellers. This is a rare opportunity to taste a full line-up from one of Napa Valley’s premier boutique wineries.
$95.00 per person + +
Call 860.652.3474 for reservations and information
|
  |
|
February 21st
6:30 PM
To
10 PM
|
Trimbach Wine Dinner
Guest Speaker: Jean Trimbach.
The Trimbach family has been making wine in Alsace since 1626, and we are very fortunate to have Jean Trimbach and his family’s wines at the Oyster Bar for this dinner. We will be featuring the classic wines of Trimbach along with some very special selections from their Grand Cru sites and Late Harvest sweet wines. Executive Chef Scott Miller has prepared a very intriguing menu based in large part on ingredients found in and around Connecticut. Join us for what should be a culinary winter highlight.
$85 per person + +
Call 860.236.6299 for reseravations and information |
 |
|
February 23rd
6:30 PM
To
10 PM
|
An Evening with Randall Grahm and The Wines of Bonny Doon Vineyard
One of the most prolific and reflective winemakers/personalities in the California wine world over the past 30 years, Randall Grahm makes a rare live appearance at Max Downtown for an evening of wines and discussion, with highlights from Bonny Doon Vineyards. This should be quite an occasion for anyone familiar with these wines and Mr Grahm. This event is expected to be a complete sell-out, so register early.
$85.00 per person + +
Call 860.522.2530 for more information and reservations. |
 |
|
February 29th
6:30 PM
To
10 PM
|
MAXology's Leap Year Cocktail Dinner with Dave & Dave
Max Fish Mixologist Dave Bouchard and Executive Chef Dave Sellers team up to present a great event featuring classic and modern cocktail recipes alongside creative and inspired cuisine. A fun-filled evening that is designed to give great insight into how the cocktails have evolved over the years and how they can be paired wonderfully with food.
$75 per person + +
Call 860.652.3474
Menu subject to change |
|
|
