DINE OUT CT starts on Feb. 25 and runs through March 3
A week-long event hosted by the CT Restaurant Association to showcase and celebrate restaurants across the state. Funds raised during the event support the CT Hospitality Education Foundation, dedicated to the development of future restaurant industry leaders. Max Restaurant Group is honored to participate.
Max Amore in Glastonbury presents a Wine & Food Pairing Dinner featuring the wines of Michele Chiarlo Winery
Special Guest Speaker for the evening
Italian Wine Director – Kobrand
STORY OF A FAMILY
Since 1956, Michele Chiarlo has been vinifying the essence of Piedmont,
loving and developing the most incredible wine region in the world. There are
110 hectares of vineyards between Langhe, Monferrato and Gavi. These crus
respect both ecological criteria & the expression of the terroir.
Michele Chiarlo has not abandoned his philosophy. Rigorous selection of
the best grapes from only the most reputable growers in the most favored
vineyard areas and longer aging in oak and then in bottle prior to release were
measures he adopted before the DOC laws. Additionally, from the beginning,
Michele Chiarlo has directly managed or personally overseen every aspect in the
productions of his wines. Since the early 1990s, his sons, Alberto and Stefano,
have also held management roles.
Alberto, the elder, directs Marketing and sales; Stefano, an oenologist
by profession, manages vineyard operations and collaborates in production in
We are very pleased to present these wines at Max Amore as part of our
continued wine dinner series featuring some of the world’s great estates.
Menu Created by Chef David Stickney
Tuesday February 26th, 2018
Seating at 6:30pm
Polenta Dusted Veal Sweetbread
Parsnip Puree, Romanesco
Cured Egg Yolk, Black Truffles,
Back East Brewing Company is a Craft
brewery located in Bloomfield, CT.
Founded by Tony Karlowicz and Edward Fabrycki, Jr., two cousins with a
passion for great-tasting, high-quality beer, Back East opened their doors in
July 2012 and is now distributed throughout Connecticut and Western
Although originally from Connecticut,
Edward began to home-brew while living in San Diego during the 1990s. He eventually moved “Back East” to
Connecticut in 2001, with the dream of someday opening a Craft brewery. As a Professional Engineer, Edward enjoys the
technical aspects of brewing. Tony
developed his appreciation for Craft beer during his college years in Vermont,
and always imagined launching a brewery.
An entrepreneur at heart and a CPA with extensive experience in
accounting, auditing, and insurance, Tony loves building a successful business
from the ground up.
Tony and Edward began homebrewing and
experimenting with different recipes in early 2006, and immersed themselves in
all things Craft beer. Over this time,
they developed several exciting recipes that they are proud to put the Back
East name on. We are very pleased to
welcome these great local brewers to Max Burger in Longmeadow as part of our
continued partnership with outstanding local craft brewers.
Max Restaurant Group is very pleased to partner with Crystal Ridge Winery in South Glastonbury, to present an exclusive Valentine’s Day Dinner in the winery. Located on 200 acres above South Glastonbury, with some of the best views in Connecticut and surrounded by vineyards and orchards, this is a romantic and intimate setting.
Enjoy a reception in the winery loft overlooking the CT River Valley, then enjoy a reception followed by four course meal paired with wines from Crystal Ridge as well as other world class selections. Finish the evening with a decadant dessert and wine pairing.
Founder, Jim Bernau, purchased the Estate
site in 1983 and cleared away the old pioneer plum orchard hidden in Scotch
broom and blackberry vines. He planted Pinot Noir (Pommard and Wadenswil
clones), Chardonnay (Dijon and Espiguette) and Pinot Gris. In the beginning he
hand-watered the vines with seventeen lengths of 75′ garden hose.
Willamette Valley Vineyards has come a
long way since then.
Today, the stylistic emphasis is on pure
varietal fruit characters, with attention to depth, richness of mouthfeel, and
balance. The wines are truly a collaborative effort of the entire vineyard and
Join us at Trumbull Kitchen to meet one
of those winemakers and a fabulous dinner, pairing Willamette Valley Vineyards
wines with Chef Chris Torla’s menu.
Max’s Oyster Bar is
pleased to announce the next installment of
Featuring Wines from the
Rhone Valley and the Famille Perrin
With Guest Speaker
Regional Director, Vineyard
12:45 arrival |
The Rhone and
Southern France have had the good luck of a number of very good vintages, as of
late, and no other family really exemplifies the region as well as the Perrin
family of Chateauneuf du Pape. With multiple generations behind, ahead and
currently in charge of some of the top vineyard locations across the region,
the Perrins continue to deliver some of the most exciting wines of the entire
region – and with some of the best values anywhere. Join us as we explore some
of their newest creations and more traditional offerings, for the inaugural
date for the 2019 Lunch Club Season.
Cuisine prepared by Chef
Warm Brioche | Green Olives | Red Sorrel
Famille Perrin, Côtes du
Rhône Réserve Blanc (2016)
MICHTER’S DISTILLERY LIMITED PRODUCTION AMERICAN WHISKEYS
Founded in 1753
With Special Guest Speaker Kenny Ng
Regional Director, Michter’s Distillery
The US*1 expressions, so named to honor
Michter’s heritage harkening back to America’s first whiskey company, founded
in 1753, consist of some of the finest single barrel and truly small batch
whiskeys available. We are very pleased to present these wonderful and
extremely limited whiskies in cocktails and straight alongside Chef Peterson’s
Thursday | January 31st | 6:30
Chef Peterson is currently working on the menu, it will be posted as soon as he completes. But here is the basic lay-out and the flow of whiskeys that will be presented to give an idea of what we are talking about.
Cocktails created by Bar Manager Derek Vitale.
Michter’s US*1 Bourbon and US*1 Rye
(straight taste side by side)
Michetr’s Toasted Head Rye –
Michter’s Bourbon 10 year –
(a limited edition offering direct from the source)
Another Michter’s Cocktail (Depends on the dessert)
$90.00 per person
(not including tax or gratuity)
Please call Max’s Oyster Bar in West
Hartford for reservations
“One of the best value food and wine events around, period.”
I am very pleased to announce the dates for our upcoming season of Max Lunch Club events at Max’s Oyster Bar, in West Hartford Center.
For years, we have been presenting great offerings of wine and food combinations in essentially what is a trimmed down wine dinner, but delivered at lunch (and always on a Friday). I try and make sure that we are visited by winery and industry processionals that have an interesting perspective on the topic at hand, and can give our Lunch Club guests some great insight to the wines we are featuring. All of this paired with Chef Bob Peterson’s creations make for a great way to enjoy an afternoon, and a civilized luncheon.
Additionally, I take a lot of professional pleasure and pride in making these selections and pouring the wines that I have hand-selected for each event. Bringing the various guest speakers to our market and introducing them to the Lunch Club members is such a great way to work with wine that I have discovered and enjoy – I hope you agree.
Here is the list of dates that will be filled for the 2019 season, and while all topics have not been filled in quite yet – I am working to get these topics filled shortly, and will be updating as I gets commitments.
As always we ask our guest to arrive at 12:45, and generally plan to start the event at 1pm. We will also be continuing our partnership with the Wise Old Dog wine shop in West Hartford on all of these events.
Please feel free to reach out to me if you have any questions or comments.
Brian Mitchell, Director of Wine and Beverages for the Max Restaurant Group
January 25th – Rhone Wines through the lens of the Famille Perrin
For this date we venture to the Rhone Valley and taste selections from the Perrin family, owners of Chateau de Beaucastel, perhaps considered to be the premier Chateauneuf-du-Pape estate. The Perrins have been a long-standing favorite of mine, and they continue to develop new wines and regions to show the diversity of the wine regions of southern France. Paul Nerz of Vineyard Brands, the import company responsible for the Perrin wines in the US, will be on hand to present.
February 22 – Thom Horsey of Ste. Michelle Estates
Wine Educator Thom Horsey of Ste Michelle Estates pays us a visit and will be presenting wines from the larger portfolio of this top producer. Stay tuned for the specif wines and menu.
March 25 – TBD
April 12th – Matteo Bolla from Valdo Winery – a Perspective on Prosecco
Prosecco is about the hottest wine category going over the past ten years, only surpassed perhaps by Rose (who would have thought?). The Bolla family has been making exceptional Sparkling wines north of Venice since the 1930s, and the current generation has been working hard to make it event better. Matteo Bolla is an exceptional ambassador for the family winery and the region as a whole. See why Prosecco is not just a note wine, but a diverse region with complex wines.
May 17th – TBD
June 14th – TBD
July 12th – Loire Valley from Sancerre to Saumur
This past year I had the pleasure to travel to the Loire and experience some phenomenal wines from regions that are familiar to some, but less well-known to others. For this lunch I will be presenting a selection of wines from top producers I met on my travels.
August 9th – TBD
September 13th – TBD
October 4th – TBD
October 25th – TBD
November 22nd – 6TH Annual Beaujolais Luncheon
This has become an annual favorite, and a lunch that I personally really enjoy. Each year I present a Beaujolais Nouveau from the current release, which is allowed to be released just the day before to the world. This is followed by a selection of top wines from smaller producers that have contributed to the absolute turn-around in everyone’s view of the Beaujolais region. The leader in authentic and pure wines, this is the new frontier of exceptional value and food-friendly wines from France. Chef usually pairs with some classic French dishes, making this all the better for foodies!
Pio Cesare has been producing wines for
135 years and through five generations in its ancient cellars in the center of
the town of Alba.
The Pio Cesare winery was founded in
1881, by Cesare Pio. He was a very successful entrepreneur and was inspired to
produce a small and select quantity of wines from the hills of Barolo and
Barbaresco for himself, his family, friends, and customers. Cesare Pio was
dedicated to the terroir of the Piedmont region and to producing wines of the
Today, the family members travel
extensively to more than 50 countries around the world, echoing what Cesare Pio
himself did at the beginning of our history—promoting the name and reputation
of the Pio Cesare winery to restaurants, hotels, wine shops and wine lovers
worldwide. We are very pleased to welcome fourth generation from Pio Cesare to
Max a Mia for this winter wine dinner.
For this dinner we have selected a number of wines from these top
estates to feature along with the cuisine of Chef Lundgren.
Tuesday January 22, 2019
6:30 reception, followed by dinner
cocktail Featuring Pio Cesare Barolo Chinato
Porcini and Cambezola Risotto
Grass Fed Organic Beef, Local Egg
Yolk, Crostini, Parmigiana Reggiano
MAX DOWNTOWN is very pleased to present a winemaker dinner featuring one of Napa Valley’s most storied producers
Kirk Venge – Owner and Winemaker, Venge Vineyards
The Venge family has farmed in Napa Valley for
nearly half a century. It is a journey that began when Knud Venge emigrated
from Denmark to the United States in the early 1900’s. Knud’s son, Per Venge,
found his passion in the wine and spirits industry and started Vencom Imports,
focusing on the importation of Western European fine wines and spirits. It was
Per’s son, Nils Venge, who left the family business in the 1960’s with a vision
to study viticulture at UC Davis and establish the family name as an icon in
the winegrowing community.
The family’s viticultural roots flourished in
1976 with the purchase of a 17-acre vineyard in the Oakville District that was
planted to Cabernet Sauvignon and Merlot. This fortunate development cast the
family among the winemaking pioneers of Napa Valley.
Nils’ and Dianna Venge’s son, Kirk Venge,
gravitated to winemaking at an early age. He proved to be as talented a
winemaker as his father, making wines in his own style, with a vision to build
on the family legacy. In 2008, Kirk achieved his lifelong dream and acquired
full ownership of Venge Vineyards. Today, Kirk continues the Napa Valley
heritage, focusing on select vineyard sites that produce fruit worthy of
bearing the Venge family name.
Both traditional and progressive wine production
techniques are embraced, and they remain focused on a core belief: only fruit
grown from select vineyards that has been handled gently and naturally produces
wine worthy of bottling under the Venge family name. We are very excited to
pair these wines alongside Chef Chris Sheehan’s menu.
January 30th 2019
Ora King Salmon
Asparagus, Ossetra Caviar, Lemon Brown Butter
Croix Estate, Chardonnay Narrow Gauge (2016) Russian River Valley
Pork Belly Terrine
Giardiniera, Violet Mustard
Croix Estate, Pinot Noir Narrow Gauge (2016) Russian River Valley
Bone Marrow Potato
Truffle, Chive Creme
Venge Vineyards, Scout’s Honor
Proprietary Red (2016) Napa Valley
Black Garlic Confit, Charred Onion, Romanesco, Sauce Poivrade
Venge Vineyards, Cabernet Sauvignon Bone Ash Vineyard (2016) Napa Valley
de Moine AOP
Venge Vineyards, Cabernet Sauvignon Silencieux (2016) Napa Valley