Jefferson’s Bourbon, Beer & Cigar Dinner at Trumbull Kitchen

bCrOI7g4snIx1FT7iqLyiNsHP_UdHi9FWGCHeYSRr10EjX4qki4fHBCk-FV2Ay7Pyodo1_H4EQ83D9OMytEmHmyLcEbwy93K8eqAa3eSwgOBXGBHKnMl0v-GxWf1Ea0ugtlHG7YH5iBFbEHK=s0-d-e1-ftFounded in 1997, Jefferson’s is the brainchild of Trey Zoeller and his father
Chet, a famed bourbon historian. They were continuing a family tradition that
goes back to Trey’s 8th generation grandmother who was arrested in 1799
for the “production and sales of spirituous liquors.” To personify the brand,
they chose Thomas Jefferson, known for his curiosity and experimental spirit.
This is a mindset to which Trey has dedicated himself, pushing the boundaries
of the definition of bourbon. Upholding tradition, yet always discovering
new possibilities.For more information on Jefferson’s Bourbons, click here.
Join us for a very special evening of bourbon, cigars,
and the cuisine of Executive Chef Christopher Torla.
Cigars from The Tobacco Shop of Hartford, Inc.
Kobe Beef Slider
Bourbon BBQ sauce, Cajun corn maque choux
Monticello Old Fashioned with Jefferson’s Bourbon
Brown Sugar Crusted Hanger Steak
Vidalia onion crust, Yukon gold purée
NOLA Sazerac
Braised Veal Breast
Apple and bacon stuffing, Bourbon Demi
The Ciderhouse Cocktail with Jefferson’s Chef Collaboration
Grilled Angus New York Sirloin
Gorgonzola potato Napoleon, winter kale
Vieux Carré with Jefferson’s Reserve Bourbon
Jaime Garcia Cigars
Jefferson’s Ocean Bourbon
$125 per person, not including tax & gratuity
Limited seating, please call for reservations: 860.493.7412

Ramey Wine Cellars Dinner at Max’s Oyster Bar

Ramey-Wine-Cellars-at-Oyster-1Ramey-Wine-Cellars-at-Oyster-MENU copyThursday, April 10th ~ 6:30pm at Max’s Oyster Bar
Cuisine by Executive Chef Scott Miller
Course 1
2011 Ramey Chardonnay, Sonoma (Russian River Valley)
Stonington Sea Scallops Crudo | Littleneck Clams | Basil – Apple Gelee
Course 2
2010 Ramey Chardonnay Hyde Vineyard, Napa Valley (Carneros)
2010 Chardonnay Ritchie Vineyard, Sonoma (Russian River Valley)
Poached Alaskan Halibut| Herb Fumet | Radish | Favas | Sea Beans
Course 3
2012 Claret, Napa Valley
70% Cabernet Sauvignon, 24% Merlot, 2% Malbec, 2% Syrah, 1% Cabernet Franc and 1% Petit Verdo
Smoked Venison Tenderloin | Pickled Chanterelles | Juniper | Kale
2011 Syrah, Sonoma (Sonoma Coast)
Melville Cheese | Brioche Popover | Milk Jam | Rhubarb
$125 per person, not including tax & gratuity
Reservations Required. Please call: 860.236.6299

Inglenook Estate Wine Dinner at Max Downtown


Inglenook-for-FBThe Inglenook legacy began in 1879 when Gustave Niebaum, a Finnish sea captain, wine
connoisseur and entrepreneur, came to Rutherford, California to build a wine estate that
would rival Europe’s finest. When Niebaum’s grandnephew, John Daniel, Jr. inherited the
chateau and vineyards in the 1930s, Inglenook had already earned international acclaim.
In 1975, Francis Ford Coppola and his wife Eleanor purchased more than 1,500 acres of the property with profits from the film, The Godfather, and spent the next forty years reuniting the original vineyards, returning winemaking operations to the chateau, and restoring Inglenook’s illustrious heritage. “In America, so few things that are broken apart are ever put back together. Reuniting this property was truly a dream come true, both for my family and for Napa Valley.” Ultimately, all 200 acres of the estate were certified organic and in 2011, the Coppolas acquired the iconic Inglenook trademark and Coppola announced that henceforth, his celebrated Estate would be known by its historic original name, Inglenook. “Our goal has always been to make one of the world’s great wines,” says Coppola. “You don’t get involved with an Estate like this, without that as your goal.” The story of the Inglenook Estate reads like an epic novel. For the full history:                        Visit Inglenook’s interactive timeline here.
Tuesday, April 8th at 6pm
Passed Hors d’oeuvres
Sofia Blanc de Blancs
Colossal Crab Crepes
carrots, shiso, mango, curry
Blancaneaux 2011
Country Terrine
pickled vegetables, Morton mustard, raisin walnut crostini
Edizione Pennino 2011
Olive Oil Poached Arctic Char
applewood smoked bacon, cabbage, fennel pollen, beet dashi
Cask Cabernet 2010
Coffee-rubbed Dry Aged Ribeye
shortrib ravioli, crispy baby artichokes, chocolate cardamom jus
Rubicon 2009
Petite Fours for the table
$125 per person
not including tax & gratuity
Reservations Required. Please call, 860.522.2530