Max Downtown presents a Santa Barbara County “Wine & Food Pairing Dinner”

2016-06-24 Santa BarbaraMax Downtown is Pleased to Announce

a Very Special Wine & Food Pairing Dinner

featuring the wines of Santa Barbara County, California

Guest Speaker: Morgen McLaughlin

President of the Santa Barbara Vintner’s Association

Friday June 24th
6:00pm Reception

6:30pm Seating

Santa Barbara is one of the most dynamic wine growing regions in the country. The location of the region in proximity to the Pacific Ocean has a dramatic effect on what grapes grow and where.  The longest growing season of any wine region is achieved here.

We are very pleased to welcome Morgen McLaughlin, a Connecticut native who now coordinates the various wineries throughout Santa Barbara County. She knows the growers and the owners, has stories and insights to share and this should be a fabulous evening of great wines, paired with Chef Chris Sheehan’s cuisine.

RECEPTION

Qupé Modern White, Central Coast Blend, 2014

Passed hors d’oeuvres

FIRST

Sea Smoke Blanc de Noirs Sea Spray, Sta. Rita Hills

Koshu Cured Sockeye Salmon

charred avocado | finger lime

SECOND

Robert Murray Vineyards Chardonnay Stasis, Santa Maria Valley, 2011

Warm Lobster & Young Ginger

maitake mushrooms | vadouvan granola | coconut-cilantro sauce

THIRD

Melville Estate Pinot Noir Block M, Sta. Rita Hills, 2013

Black Garlic Pork Belly Pappardelle

sweet corn | cojita | chiles | ramp pesto

ENTRÉE

Andrew Murray Vineyards Syrah Roasted Slope, Santa Barbara County, 2013

Herb Grilled Beef Short Rib

slow roasted ruby beets | baby leeks | pistachio | balsamic cherry jus

CHEESE & CABERNET
Star Lane Cabernet Sauvignon, Happy Canyon, 2012

Local Artisanal Cheeses

SOMETHING SWEET

$99.00 Per Person

(Not Including Tax or Gratuity)

~menu subject to change~

Please Call for Reservations

860.522.2530

Max Downtown | City Place | 185 Asylum Street | Hartford | 06103

 

 

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Max Downtown Presents the Joy of Wine with Rombauer Vineyards

Rombauer

Max Downtown Presents:

THE JOY OF WINE
with Rombauer Vineyards

Special Guest Speaker: Jim Teegan, Rombauer Vineyards

Friday, June 3rd
6:30pm Seating

Rombauer Vineyards is one of the most recognized wineries sold in the United States.
It helps that the family name is synonymous with cooking
and is in just about every kitchen in the country, thanks to winery co-founder
Koerner Rombauer’s great aunt Irma, author of the Joy of Cooking.
This dinner brings together the elements of fine cooking and fine wines
in one evening of enjoyment as Chef Christopher Sheehan presents a fantastic pairing menu.

To learn more about Rombauer Vineyards, please visit their website.

FIRST COURSE
Rombauer Vineyards Sauvignon Blanc, Napa Valley, 2015
Jalapeño & Yuzu Spiced Fluke Crudo
charred cucumber | pine nuts | cilantro tomato water

SECOND COURSE
Rombauer Vineyards Chardonnay, Napa Valley, 2014
Shaved Hudson Valley Foie Gras Torchon
selim pepper and red fruit | grilled filone bread | red sorrel

THIRD COURSE
Rombauer Vineyards Merlot, Napa Valley, 2012
Korean Barbecue Pork Belly
tapioca tempura oysters | ramp kimchi | pineapple chili sauce

ENTRĖE
Rombauer Vineyards Cabernet Sauvignon, Napa Valley, 2013
Black Garlic Rubbed Wyoming Buffalo
whipped lardo baked fingerling potatoes |
bunching onions | chanterelle mushrooms

DESSERT
Rombauer Vineyards Zinfandel, Napa Valley, 2013
Strawberry Rhubarb Pavlova
pistachio | creme de violet gelato

$115.00 Per Person
(Not Including Tax or Gratuity)

Please Call for Reservations
860.522.2530

Max Downtown | City Place | 185 Asylum Street | Hartford | 06103

 

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Max Downtown to Host a “Pairings Dinner” June 12th

Pairing-Dinner-email-3 copy 2PAIRINGS DINNER
Max Downtown’s Chef and Sommelier are Combining Forces to host a Pairings Dinner featuring seasonal cuisine paired with wines, limited release beer and craft cocktails from the Max Downtown Collection

The menu has been created in a collaborative manner by
Chef Christopher Sheehan and
Sommelier Justin Gavry
In the manner of a tasting menu in order to
highlight the best of both the Kitchen and the Bar

Friday June 12th
6:30pm

1st course
LOBSTER STEAM BUN
pickled ramp brown butter
Cava Cocktail
Raventos I Blanc Cava | grilled-lemon & chili syrup

2nd course
PROSCIUTTO WRAPPED FIGS
house made ricotta, stonewall apiary honey
The Lady Sherry
Hidalgo Oloroso, POM & fresh lemon juice, shaken into coupe, float of Moscato d’Asti

3rd course
FERMES ST-CANUT PORCELET DE LAIT
green garlic spring bean ragout
White Gold
Ithaca Beer Co., Bottle Conditioned, Rustic Pale Wheat Ale

4th course
COFFEE CRUSTED WYOMING BUFFALO
squash soubise, marble potato, smoked tomato steak sauce
(side by side)
The Terraces Zinfandel, Napa Valley, 2012,
Jefferson’s #946 Ridiculously Small Batch Bourbon, Barreled for Max

5th course
BROWN’S FARM STRAWBERRY OLIVE OIL CAKE
champagne sabayon
Averna Amaro | Basil Syrup

6th course
PEDRO’S PARFAIT
vanilla gelato pedro ximenez parfait, chocolate biscotti crunch
Bodegas Toro Albala DON PX Gran Reserva, Montilla-Morilles,1985

$75 per person
(not including tax or gratuity)

Please call Max Downtown for reservations
Seating is very limited

(860) 522-2530
185 Asylum St | Hartford, CT | 06103

 

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

 

Landmark-Email-REVISED

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.

Landmark-Email-EDIT-2 

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2 Winemaker Dinner to Benefit No Kid Hungry Campaign at Max Fish

Loire-Valley-at-Fish- copy

Max Fish Presents A Dual Owner / Winemaker Dinner
Featuring the wines of two fabulous Loire Valley wineries.
With Special Guests: Tania Careme of Domaine Vincent Carême (Vouvray)
& Nicolas Grosbois of Domaine Grosbois (Chinon)
To benefit the No Kid Hungry Campaign by Share Our Strength

March 11, 2015
Reception 6:30 / Seating at 7:00

About Domaine Vincent Carême:
Vincent Careme and his wife Tania established themselves in their Loire vineyard in 1999. They farm organically on 14 hectares of land around the villages of Vouvray, Vernon-sur-Brenne and Noizay in the Loire Valley.

CAREME

About Domaine Grosbois:
Domaine Grosbois has been family owned since 1820, with some records indicating that they have been in the area since the French Revolution. Consisting of 22 acres, the vineyards and 15th century fortified farmhouse that make up the property are situated in the heart of the Loire Valley on top of the Panzoult Hill in Chinon.  Nicolas Grosbois took over the property in 2005, at the age of 29, and farms all of his vineyards organically.

nicolas-Grosbois

Reception

Domaine Vincent Careme Cuvee T Sparkling Vouvray
Oysters on the half shell, mignonette

C1
Domaine Vincent Careme Spring Vouvray
Assortment of “Sea-Cuterie”
Smoked white fish spread, cured Scottish Salmon, Chilled mussel salad, White Anchovy, traditional accompaniments

C2
Domaine Vincent Careme Le Peu Morier Vouvray
Shrimp & Lobster Pot Pie, Thumbelina carrots, cippolline onion, grain mustard veloute

C3
Domaine Nicolas Grobois La Cuisine de ma Mere Chinon
Chicken Ballantine & Escargot, roasted butternut squash, garlic-parsley pan sauce

C4
Domaine Nicolas Grobois Gabare Chinon
Smoked Duck Breast, savory walnut bread pudding, shallot-prune jus

Dessert
Domaine Vincent Careme Le Clos Vouvray
Pear Frangipane, cinnamon whipped mascarpone, cognac caramel

$89 per person, not including tax or gratuity. Seating is very limited.

A portion of the proceeds from this event will benefit
No KID Hungry | Share Our Strength
(click here for full details of the campaign to end childhood hunger)

Please call Max Fish for reservations: 860.652.3474 (FISH)
110 GLASTONBURY BLVD. | GLASTONBURY, CT 06033

in conjunction with

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 #nkh

 

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Paul Hobbs Winery Dinner with Matt Hobbs at Max Downtown – March 5th

Paul-Hobbs-Winer-at-Downtown-1 copy

Max Downtown Presents
An evening with Matt Hobbs and the wines of Paul Hobbs Winery

Thursday March 5th

Paul Hobbs has been one of the most awarded winemakers in California and beyond for much of the past 35 years, with wineries in California, Argentina and many consultant projects around the globe.

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Max Downtown is very pleased to welcome Matt Hobbs,
Paul’s younger brother and National Sales Manager, back for a second time.

Reception/Meet & Greet Matt Hobbs (6:30pm)
Crossbarn Chardonnay by Paul Hobbs, Sonoma Coast, 2013

Seating at 7:00pm

1st
Meyer lemon poached fisher’s island oysters,
Osetra caviar, razor clam, leeks, water cress pudding, champagne sabayon
Paul Hobbs Chardonnay, Russian River Valley, 2011

2nd
Roasted squab
foie gras and truffle crust, matsutake mushroom and marble potato fricassee, pine needle jus
Paul Hobbs Pinot Noir, Russian River Valley, 2012

3rd
Sumac roasted rack of lamb
Braised lamb and samosa, eggplant purée, pomegranate and marcona almonds,
red wine vadouvan sauce
Vina Cobos Malbec Lujan de Cuyo, Mendoza, 2011

Cheese
Cato Corner Farms black ledge blue cheese,
pistachio olive oil biscotti, kumquat jam, Port wine cocoa nib gelee
Paul Hobbs Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard, St Helena, 2011

$149 per person
Not including tax or gratuity

please call Max Downtown for reservations
185 Asylum Street,
Hartford, CT 06103
860-522-2530

 

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