Autism Speaks, Max Listens

AUTISM SPEAKS, MAX LISTENS

Max Lights it up Blue – April 8, 2018

HARTFORD, CT – The MAX Restaurant Group, with eleven locations in Connecticut, Massachusetts, and Florida, is making it easy to take action this April during World Autism Awareness month. Gather you’re your family and friends for a meal at any Max restaurant, and you’ll be helping people in our community who are on the autism spectrum.

On Sunday, April 8th, MAX is hosting the third annual Dine for a Cause to benefit Autism Speaks New England and Palm Beach County chapters. We will donate 10 percent of sales from that day to the organization. Autism Speaks is the nation’s leading autism advocacy organization and is dedicated to funding research into the causes, prevention, treatments and a cure for autism.

The one-day fundraiser means a lot to the staff at The Max Restaurant Group, because it’s personal. Bobby Venetianer, Director of Community Outreach, has a child on the spectrum. “With the prevalence of autism, most of us know someone who is on the spectrum, or a family that has been affected. The Max Restaurant Group is proud to help raise funds and awareness, and hopefully change some lives”, said Venetianer.

Being an advocate for autism couldn’t be easier. Just enjoy a meal at any Max restaurant on April 8, and you can help fund solutions for individuals with autism and support for their families – right here at home.

For more information, please contact Mr. Venetianer at bobbyv@mrgct.com

MAKE A RESERVATION ONLINE

To make a donation, click here

About the Max Restaurant Group

Founded in 1986 by Richard Rosenthal, the Max Restaurant Group currently operates 11 successful, distinct, and independent restaurants in the Greater Hartford, CT/Springfield, MA areas and The Cooper in Palm Beach Gardens, FL. The company prides itself on its customer service and innovative approach in delivering the best dining experience possible and always put forth an uncompromising commitment to quality, service, style, and cuisine. To share in the experience, please visit us in our restaurants or at maxrestaurantgroup.com

About Autism Speaks

Autism Speaks is the world’s leading autism science and advocacy organization. It is dedicated to funding research into the causes, prevention, treatments and a cure for autism; increasing awareness of autism spectrum disorders; and advocating for the needs of individuals with autism and their families. Autism Speaks was founded in February 2005 by Suzanne and Bob Wright, the grandparents of a child with autism. Since its inception, Autism Speaks has committed more than $570 million to its mission, the majority in science and medical research. On the global front, Autism Speaks has established partnerships in more than 70 countries on five continents to foster international research, services and awareness. To learn more about Autism Speaks, please visit AutismSpeaks.org.

Max Lunch Club: Wines of Italy with Massanois Imports

Massanois Wine Merchants is a boutique importer of fine Italian wines from well-known and lesser-known regions throughout Italy. For this installment of The Lunch Club, we are joined by Guest Speaker Ian Merris of Massanois Merchants for a tour of Central Italian regions, including Umbria and Tuscany.

Menu by Executive Chef Hunter Morton

ARRIVAL
Sportoletti Assisi Grechetto, Umbria (2016)

I.
Sportoletti Assisi Rosso, Umbria (2015)
Pecorino Tortas Con Salsa di Pomodoro
pecorino flan / tomato sauce

II.
Molino Sant’antimo Perpaolo, Cabernet Sauvignon (2013)
Gnocchetti di Ricotta Tartufata
ricotta gnocchi / truffle sauce

III.
Bibbiano, Chianti Classico (2014)
Cacciucco
tuscan seafood stew / shrimp / calamari / octopus / mussels / tomatoes / garlic bread

SOMETHING SWEET
Bomboloni
(Italian doughnuts)

$49.00 per person
(not including tax or gratuity)

Please call for Reservations
860.236.6299

~menu subject to change~

964 farmington ave. | w. hartford | @maxsoysterbar 

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Max Downtown at the James Beard House (NYC) – Whiskey Trail

 

On Monday, February 12, the team from Max Downtown hosted a “cozy, wintry feast” at the James Beard Foundation House in New York City. Chef Christopher Sheehan and his team created a special menu, paired with distinct, prize-winning offerings from Paul John Whisky.

The evening was well-received by all.

Check out the menu

For a limited time, you can check out the Kitchen Cam to see how it all went down.

UPDATE: Max Downtown will be re-creating this evening for guests who were unable to make it down to New York City. Friday, March 23 at Max Downtown….Whiskey Trail Redux.  Details coming soon! 

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An Italian Wine Dinner with Di Majo Norante @ Max Amore

MAX AMORE RISTORANTE PRESENTS

An Evening of Wine & Food featuring the wines of Di Majo Norante

Tuesday March 13th, 2018
Seating at 6:30pm

Special Guest Speaker
Sarah Nagle of Leonardo Locasio Selections

A STORY OF A FAMILY
The Di Majo Norante winery sits on the estate of the Marquis Norante of Santa Cristina in the region of Molise, along the Adriatic Sea between Puglia and Abruzzo. The cultivation of vines in this area dates back to 500 BC and the estate has been dedicated to growing vines since the 1800s. Founded in 1968, the Di Majo estate cultivates more than 200 acres under vine. In order to ensure consistent, high-quality production for all the estate’s wines, Alessio Di Majo hired renowned oenologist Riccardo Cotarella as a consultant. In addition to producing quality wine at an outstanding value, the Di Majo family is dedicated to practicing environmentally sound agriculture.

Menu by
Executive Chef David Stickney

RECEPTION
2016 Di Majo Norante Sangiovese
Gorgonzola & Quince Lavash / Nduja Grissini / Taleggio Crochette

AMUSE
2016 Di Majo Norante Cabernet Sauvignon
Zuppa Di Marinara
caper salt, soppressata crumb

PRIMI
2013 Di Majo Norante Ramitello
Venison Polpetti Alla Scandinavo
currant mostarda

SECONDI
2013 Di Majo Norante Contado
Cavatelli with Wild Boar Ragu
30 day pecorino

TERZO
2012 Di Majo Norante Don Luigi Montepulciano Riserva
Veal Falsomagro
gnochetti, spigarello, sugo brasato

DOLCE
2013 Di Majo Norante Apianae
Orange Panna Cotta
hazelnut pizzelle, nocciola honey sauce, zabaglione

$85 Per Person
(Not Including Tax or Gratuity)

Please call for Reservations
860.659.2819

 

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Max’s November Events!

With the change of weather comes new events from Max Restaurant Group! This November we have several happenings in all of the restaurants, here are a few to keep an eye out for. On November 13th, Max a Mia presents A Wine Pairing Dinner featuring the wines from one of the largest vineyards in Montalcino: Sassetti Livio Pertimali. Then on November 16th, join Max’s Tavern as they travel the world on whiskey at a time. The five course menu along with special guest speaker Brenden Lee, Massachusetts’ Scotch and Whiskey Ambassador, will be sure to impress! In addition to these great events, we have several more coming at you this month! Be sure to check them all out on our website! 

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Savoy Pizzeria and Craft Bar

CT Restaurant Association’s Annual Awards

It’s almost that time of year again, the annual CRA Awards are set to occur on November 28. This year, one of our own has been nominated for two awards! Savoy Pizzeria and Craft Bar is up for “Restaurant Newcomer of the Year” and the man behind it all, Dante Cistulli, has been nominated as the “Rising Star of the Year.”

The incredible event is a salute to excellence and recognition. The night will consist of exceptional food and masterfully made cocktails. It will take place at the Foxwoods Resort & Casino and will begin at 4:30 PM on November 28. Until then, we ask that you vote for Savoy and for Dante Cistulli!

The link to the CRA vote is located HERE.

 

Remember to always look out for updates on our social media accounts!
Instagram: @savoypizzeria
Twitter: @savoypizzeria
Facebook: @savoypizzeria

 

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Max Chef to Farm “Ode to Tomatoes”

On Thursday, August 31, Max Chef to Farm was back at Rosedale Farms & Vineyards for our 8th event this summer: ODE TO TOMATOES.

Featuring a menu by Max a Mia Executive Chef Stephen Lundgren & Savoy Pizzeria Managing Partner/Pizzaiolo Dante Cistulli, this event celebrates the tomato at the height of the season. The Savoy Road Show was in effect and a good time was had by all.

Neruda’s “Ode to Tomatoes” said it best:

no pit,
no husk,
no leaves or thorns
the tomato offers
its gift
of fiery color
and cool completeness.

Here are some photos of the event.

Have A Seat!

 

CT Corn Fritters

Duck Prosciutto Crostini

You Say Tomato….

Local Goat Cheese-Stuffed Cherry Tomatoes

Chef’s Meatballs

COURSE ONE

Rosedale Farms Grilled Corn, Eggplant, and Pattypan Squash Stuffed Tomato

bibb lettuce, crispy local basil

Thing 1 & Thing 2

(or Dante Cistulli of Savoy Pizzeria & Hunter Morton of Max’s Oyster Bar)

COURSE TWO

Cioppino

royal red shrimp, mussels, cockles, garlic crostini, chive oil, tomato fennel brodo

COURSE THREE

That’s my pie….

Wood-Fired Stone Pies

Squash Blossom: herb oil, tomato, fior di latte, squash blossoms, 
Soppressata: Mystic Cheese “Twain”, Rosedale roasted tomato sauce, fresh oregano

COURSE FOUR

Grilled Prime Skirt Steak

heirloom tomatoes, Cato Corner “black ledge blue cheese”,
crispy walla walla onions, grilled Rosedale corn vinaigrette

DESSERT

Basil Panna Cotta

sungold tomato & papaya marmalade

A good time was had by all!

 

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Max Chef to Farm BBQ, Bluegrass and Brews

On Thursday August 10, 2017, Max Chef to Farm headed to Rosedale Farms and Vineyards for Max Chef to Farm BBQ, Bluegrass and Brews with the culinary work of Chef Chris Sheehan of Max Downtown. The event featured Thomas Hooker Brewery and Two Roads Brewing Co. alongside a reception and four course meal.

Reception featured: chicken and biscuits, fried corn mac and cheese, smoked bluefish, fried green tomatoes, chilled watermelon, corn and pork pizza bites and pork rinds.

 

1st course featured Shrimp and Grits.

2nd course featured Beef Brisket Presse.

3rd course featured a whole roast pig alongside corn on the cob, baked beans and other sides. 

The fourth course featured Grandma Morton’s lemon cheese pie.

(Published and Produced by Marketing and Communications Intern David Zambuto)

 

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Maize: Corn and Tapas Max Chef to Farm

On Friday July 14th, 2017, Max Chef to Farm alongside Trumbull Kitchen headed to Simsbury, CT to Rosedale Farms and Vineyards for the Maize: Corn and Tapas Max Chef to Farm event.

             

The event started with a reception featuring the signature drink; the Del Huerto Cocktail alongside appetizers including Lobster Toast, Figs on a Stick, Tamales, Sweet Potato Shrimp Bites and Corn Empanadas.

The first course featured Corn and Shiitake Mushroom Pancakes.

The second course featured Deconstructed Corn and Crab Chowder.

The third course featured Corn Crusted Fluke Filet.

The fourth course featured Grilled Heritage Pork.

The fifth course featured a Corn and Blueberry Crisp.

(Published and Produced by Marketing and Communications Intern David Zambuto)

 

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Max Fish Rhone Valley Wine Dinner

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)

  

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Max Classic MA 2017

On Thursday July 27. 2017, Max Restaurant Group along with Max Burger Longmeadow and Savoy Pizzeria and Craft Bar hosted the Max Classic MA 2017 at the West Springfield Country Club.

Besides a 17 hole golf course tournament, there was a wide variety of food and drinks offered to participants. Including Max’s own Brewtus Maximus.

Max Burger Longmeadow offered participants grilled cheese and hotdogs.

Savoy Pizzeria and Craft Bar; Savoy Roadhouse offered a variety of delicious pizzas.

(Published and Produced by Marketing and Communications Intern David Zambuto)

 

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Max’s Oyster Bar Soter Vineyards Wine Dinner

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)

 

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Max Burger Longmeadow New Belgium Beer Dinner

On Monday July 17, 2017 Max Burger Longmeadow hosted the New Belgium Beer Dinner festival.

The beer dinner featured a four course meal featuring the creations of Chef Brett Cook.

The first course featured Chef Brett’s “Steak Diana” served with Pepper Crusted Tenderloin, Mushroom & Watercress Salad and Cognac Cream Sauce.

The second course featured a Deconstructed Jambalaya served with Andouille Sausage Rice Cake, Fried Rock Shrimp and Cajun Broth.

The third course featured Short Rib Empanadas served with salsa verde.

The fourth course featured Pecan Smoked Pork Ribs served with Golden Carolina BBQ sauce and a Warm Potato Salad.

(Published and Produced by Marketing and Communications Intern David Zambuto)

 

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