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Announcing Our 7th Annual Chef To Farm Dinner & Festival Season!

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Summer 2015 Max Chef To Farm Dinner & Festival Schedule

Sunday, June 21: Lobsterfest
2:00pm – 6:00pm at 6:30pm  at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, June 25: Berries & Blossoms
6:30pm  Rosedale Farms & Vineyards, Simsbury, CTThursday, July 9: Catch – A Local Seafood Gathering
6:30pm at Rosedale Farms & Vineyards, Simsbury, CTSunday, July 12: Moo & Brew
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CTFriday, July 17: Bluegrass, Beer & BBQ
6:30pm at The Farmer’s Cow, Graywall Farms, Lebanon, CTThursday, July 23: Corn!
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Sunday, July 25: Lobsterfest Two
5:00pm – 9:00pm at 6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, July 30: Heirlooms & Heritage
6:30pm at Sub Edge Farm, Farmington, CT

Thursday, August 6th: Summer Harvest
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, August 13: Tomato To-mah-to
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Saturday, August 15: Tomato To-mah-to
6:30pm at The Farmer’s Cow, Graywall Farms, Lebanon, CT

Sunday, August 30: Farm Fest
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, September 3: The Crop Up Pop Up
5:30pm at Sub Edge Farm, Farmington, CT

Sunday, September 13: Farm Fest
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, September 17: The Vegan Table
5:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Sunday, September 20: Dinner In The Orchard
5:30pm at Hickory Hill Orchard, Cheshire, CT

Sunday, September 27: Brunch On The Farm
11:00am at Sub Edge Farm, Farmington, CT

Sunday, October 11: HOPtoberfest by MAX
2:00pm – 6:00pm at Rosedale Farms & Vineyards, Simsbury, CT

For more information, visit: MaxChefToFarm.com

 

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Jamie’s Junk Show @ Max’s Oyster Bar

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 We’re proud to announce that Jamie’s Junk Show will be performing more show’s at Max’s Oyster Bar throughout the summer.The band will be performing every #thirstythursday through June 4 and then on the following select dates:

Friday, June 12
Friday, June 26
Wednesday, July 8
Friday, July 17
Wednesday, July 22
Wednesday, August 5
Friday, August 21

…and then back to Thursdays beginning August 27.

For more information, please visit their website or call the Oyster Bar at 860.236.6299

 

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Max Lunch Club with Hecht & Bannier April 24

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Formed in 2002, by founders Gregory Hecht and François Bannier, Hect & Bannier is a micro-negociant known for its cutting edge wines and have proved to be formidable players in the French wine producing regions of Languedoc, Roussillon & Provence.

Special Guest Speaker:
Mark Raymond, Northeast Regional Manager for Frederick Wildman & Sons

Cuisine by Executive Chef Hunter Morton

12:45pm Reception | 1:00pm Luncheon

Reception
Fried Oyster Salad- spinach, Pickled vegetables, Mint, Lemon
Hecht & Bannier Languedoc White, 2013

Course 1
Stonington Flounder, Marinated asparagus, Spring onions, Radish, Spring Vegetable Sauce
Hecht & Bannier Languedoc Rose, 2014

Course 2
Herb Roasted Chicken Breast-Sugar Snap Peas, Pickled Local Ramps, Smoked Butter Braised Potatoes, Almond Milk,
Hecht & Bannier Roussillon Red, 2009

Dessert
Chocolate Pudding, Salted Caramel Sauce, Brioche
Hecht & Bannier Minervois Red, 2012

$37.50 per person
not including tax or gratuity

For Reservations – 860-236-6299
Max’s Oyster Bar | 964 Farmington Ave. | West Hartford

MAXSOYSTERBAR.COM

 

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Uinta Brewing Beer Dinner at Max’s Oyster Bar April 30th

Uinta-at-Oyster-TOP copyA RECEPTION & FIVE COURSE DINNER
FEATURING THE CRAFT BREWS OF
UNITA BREWING CO. OF SALT LAKE CITY, UTAH

Founded in 1993, Uinta Brewing has been making eclectic craft beers in a wide range
of styles and serving world class beers to good people in better ways, ever since. Since
2001 Uinta Brewing has been 100% wind-powered, becoming the first Utah company to
reach this mark. In an effort to continue its commitment to using renewable resources,
Uinta Brewing installed solar-electric paneling on the brewery’s roof in 2011.

• UINTA TAP TAKE-OVER (EVERYONE INVITED) @ 5:00pm •

• BEERCEPTION FOR DINNER GUESTS @ 6:00 •

• SEATING FOR UINTA BEER DINNER @ 6:30 •

GUEST SPEAKER: SHAWN DUNN, NE REGIONAL MANAGER FOR UINTA
CUISINE BY EXECUTIVE CHEF HUNTER MORTON

#1
Jonah Crab and Ramp Hushpuppies
green goddess dressing
UINTA SUM’R: citrusy summer ale from their 100% organic line.

#2
Oak Hill Farms Goat Cheddar Beer Soup
blackened stonington red shrimp
UINTA WYLD: extra pale ale from their 100% organic line.

#3
Chicken and Biscuit
fried chicken, charred onion, blue cheese,
buttermilk biscuit, pickled tomato jam
UINTA HOO DOO: a kolsch style ale.

#4
Grilled Salt n Pepper Beef Ribs
black eyed peas, collard geens
UINTA HOP NOSH: an IPA.

#5
Black Walnut Pound Cake
black lager chocolate gravy
UINTA BABA: black lager from their 100% organic line.

$65 PER PERSON
(NOT INCLUDING TAX & GRATUITY)
RESERVATIONS REQUIRED: 860.236.6299

964 FARMINGTON AVE. WEST HARTFORD, CT MAXSOYSTERBAR.COM

Click Here for the Brewery Website

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Justin Winery & Landmark Vineyards at Max’s Oyster Bar: April 21st

 

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Reception
Main Lobster Lettuce Cup
mango, pineapple, rice noodle, peanuts, nuoc mam sauce
Justin Sauvignon Blanc, 2013

I
Spring Vegetable “Pizza”
melted leeks, fava beans, artichokes,
oak hill farm goat cheese, puff pastry
Landmark Chardonnay, 2012

II
Surf & Turf
Hudson Valley Foie Gras & Pan-seared Hawaiian Tuna
roasted pineapple, ginger sauce, pea tendrils
Landmark Pinot Noir, 2012

III
Roasted Pork Belly
espresso bbq sauce, cheddar cheese, green garlic buttermilk biscuit
Justin Estate Cabernet Sauvignon, 2012

IV
Cold Smoked Rib Eye of Steak
spring onion bread pudding, pink peppercorn jus
Justin Isosceles, 2011

Dessert
Red Velvet Beet Cake
crème fraiche
Justin Port-style Wine

$95.00 per person
not including tax or gratuity

For Reservations – 860-236-6299
Max’s Oyster Bar | 964 Farmington Ave. | West Hartford

MAXSOYSTERBAR.COM

…about Joseph Spellman, MS

Joseph Spellman, MS is Winery Sommelier for JUSTIN Vineyards and Winery of Paso Robles, CA. He has been sommelier in several Chicago restaurants, including Tango, Maxim’s, Pump Room, Park Hyatt Hotel, and Charlie Trotter’s.

Joseph earned the Master Sommelier Diploma in 1996, held now by 95 Americans, and 160 individuals worldwide. He was elected Chairman of the American Chapter of the Court in 2005. He also won the 1997 title “Best Sommelier in the World in French Wines and Spirits” in Paris.

He wrote the critically praised wine notes featured in three Charlie Trotter books. He also wrote grape descriptions for the Wine Grapes posters produced by Ten Speed Press, and he has written pieces for many magazines.

He is frequently a featured speaker and panel moderator at wine events, with a particular interest in wine’s historical and cultural contexts. As a former English major at the University of Chicago, Joe enjoys writing and critiquing well-employed words about wine and food.

He also loves opera, film, food history, baseball, and beer.

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