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

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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

MacRostie Winery Dinner at Max’s Oyster Bar

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Due to the weather and snow, Steve MacRostie was not able to make the flight from California for this dinner.

We are rescheduling with Steve for Springtime and will let you know the new date as soon we have a solid schedule – and the snow melts!

Featuring the cuisine of Executive Chef Hunter Morton

Course 1
Fruits de Mer
crab | oyster | uni | lobster consomme gelee
Russian River Valley Chardonnay

Course 2
Hawaiian Big Eye Tuna Crudo
citrus-pickled baby carrots | artichokes | meyer lemon-passion fruit vinaigrette
Wildcat Mountain Chardonnay

Course 3
Foie in a Hole
hudson valley foie gras torchon | toasted brioche | black truffle salad
Sonoma Coast Pinot Noir

Course 4
Broad Brook Beef Braised Short Rib
polenta gnocchetti | cabbage | parmesan
Russian River Valley Pinot Noir

Dessert Course
Chocolate Truffle Tart with Raspberry
Campbell Ranch Pinot Noir

$89 per person
not including tax & gratuity
Seating is limited. Reservations Required. Please call 860.236.6299

MaxsOysterBar.com

Wild Game & Barolo Wine Dinner at Max Amore

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Tuesday, February 10, 2015 – 6:30pm

Max Amore is pleased to present a culinary trip to Piemonte, Italy for a wine and food dinner featuring a selection of DOCG wines alongside a menu of game dishes. Taking inspiration from the stunning quality of the 2010 vintage for Barolo wine, we have selected three examples from that year and others and have paired them with a menu designed by Chefs Brett Cook and Ted Burnett. This culinary treat brings together outstanding wines and the talents of the Max Amore team for what promises to be a memorable culinary experience.

MENU

RECEPTION
Antipasti: Wild Boar Salami, Duck Salami, Prosciutto
Michele Chiarlo Gavi le Marne, 2103

1st COURSE
Venison Tartare, Egg Yolk, and Sheep’s Milk Ricotta Ravioli
Matteo Correggia Arneis, 2012

2nd COURSE
“Duo Timbales”
Braised Rabbit with Blackberry Sauce
Slow Roasted Goose with Amarino Cherry Reduction
Silvio Grasso Barolo (La Morra), 2010

3rd COURSE
Porcini-dusted Bison Ribeye
Barley Risotto, Chanterelle Mushroom Ragu
Luigi Pira Barolo (Serralunga D’Alba), 2010

4th COURSE
Cheese Plate
Robiolo, Raschera(Fontina Piedmonte), Truffled Pecorino Romano
Seghesio Barolo La Villa (Monforte D’Alba), 2010

$110 per person (not including tax & gratuity)
Limited Seating. Call for Reservations
860.659.2819

February 2015 Events at Max Restaurant Group Locations

by Brian Mitchell – Corporate Beverage Director for the Max Restaurant Group

I have received a number of requests for our upcoming calendar of events.  Below is a listing for the month of February as it stands now.  I plan to post a listing of the events we have coming up by the middle of the month prior, but I do not always have complete menus or other details at the time of posting.  Once we finalize everything, the complete event details are placed on our main web page calendar at maxrestaurantgroup.com/calendar, where you can by tickets or make reservations.

Events for February 2015

February – All Month Long – St Francis Hospital and Max Restaurant Group CT locations pour Josh Cellar wines to benefit Women’s Heart Health Month.  A portion of the proceeds from every glass and every bottled ordered through the month of February will be donated to the Women’s Health initiative at St Francis Hospital in Hartford.  Join us Wednesday Feb 4th, for the kick-off party with St Francis and Josh Wines (see below).

February 1st – Taste of Hartford wraps up for Max Downtown and Trumbull Kitchen.  Last day of the two week promo comes to a conclusion on Super Sunday. With 3-course meals and discounted wine, this is one of our most popular promotions throughout the year.  All other locations are closed in the evening for Employee Appreciation Parties (our version of the Holiday party).

February 3rd – Newburyport Brewmaster Dinner at Max’s Tavern in Springfield.  Join Max’s Tavern as they welcome Special Guest Speaker Chris Webb, Co-Founder of Newburyport Brewing Co. for a fantastic evening of local craft beer and Max’s Tavern cuisine.  For full details click here.

February 4th – Max Burger West Hartford welcomes Troegs Brewing to CT for the very first time.  We will be enjoying these extremely well-crafted brews from Pennsylvania with a tap takeover and meet and greet with brewery personnel, plus there might be a giveaway or two, as well.

February 6th – Max Lunch Club @ Max’s Oyster Bar with Paul Nerz of Vineyard Brands Imports and the wine of Famille Perrin, famed producers of Chateau de Beaucastel in the Rhone Valley of France.  Paul Nerz is no stranger to the Max Group or the wines of the Perrin family.  Join us in this installment of the Lunch Club as we dive deep into the village wines of the Rhone from this famed producer.  $39.50pp++, call Max’s Oyster Bar in West Hartford for full details and reservations.

February 6th – Max Downtown presents an evening of truffles paired with selections from deep in our wine cellar.  This is the second installment of our Cellar Dinner Series where we pull older wines from our collection to showcase alongside spectacular dishes from Chef Christopher Sheehan.  Sommelier Justin Gavry will be guiding the wine discussion on this dinner.  Call Max Downtown for full details and reservations, seating is very limited.

Black HogFebruary 10 – Trumbull Kitchen rolls on with it Brewmaster 2015 Dinner Series, and this month we have the boys from Black Hog Brewery out of Oxford, CT coming in to talk and taste you through their top notch craft brews.  Quickly ascending the ladder to the top of CT craft brewers, the Black Hog beers are fantastic, we like them a lot and so should you.  Paired with Chef Chris Torla’s menu.  Call Trumbull Kitchen for full details and reservations.

February 10 – Max Amore Chefs Ted Burnett and Brett Cook have been dreaming of hosting a Game and Wine Dinner for the past couple of years, and we have finally been able to fit it on the calendar.  This dinner is filled with delicious plates that have been creatively put together by these two veteran chefs.  On top of that we have decided to feature these dishes with a wine focus on the 2010 vintage from Barolo – perfect matches for this style of food.  Tom Taylor from Worldwide Wines will be on hand to discuss the wine pairings with you.  Contact Max Amore for full menu and to make reservations.  Click Here

February 11 – Max’s Oyster Bar is very pleased to present a winery owner dinner with very special guest Steve MacRostie of MacRostie Vineyards in Sonoma County, California.  Steve made his first Sonoma wines in 1974 and has never looked back. Today he makes a veritable collection of classic Sonoma Chardonnays and Pinot Noirs, from appellation wines to small single vineyard collections.  Steve rarely gets to visit CT, but when he does we make room for him and host a wine dinner.  Menu is being finalized, but call Max’s Oyster Bar in West Hartford for details and to make a reservation.

February 12 – Wild About Wine – it’s back! – the hugely successful wine tasting event that used to be an annual fixture on the calendar is being revamped and presented in a larger and more expanded format.   This event will showcase approximately 100 wines from 30 different vendors, along with food and other treats.  Plus a portion of the proceeds goes toward benefiting the Make A Wish Foundation.  Call Max’s Tavern in Springfield for tickets and full details.

February 14 – it’s Valentine’s Day.  Reservations are going fast so please call early to book a table.

February 18 – Harpoon “Long Thaw” Beer Night and tapping.  Max Burger in West Hartford welcomes the gang from Harpoon Brewery of Boston for its annual release of Long Thaw White I.P.A. Ale.  We will be tapping the kegs early and the reps will be along with plenty of swag to hand out to lucky guests.  Officially starts at 5pm, but come early and get a seat.

February 23 – Max Fish presents a fabulous Regional Wine dinner featuring the wines of Roederer Estate and Napanook. Owned by top Champagne house Louis Roederer, the Roederer Estate and Domaine Anderson wines have been top wines from the cold Anderson Valley of northern California for many years.  Made in limited quantities, these are fantastically styled wines that drink incredibly well with food.  We will be throwing in a bit of Napanook Red blend from Dominus Estate as a compliment – it is related to Roederer through the same marketing firm for the US as Champagne Roederer.  Devin McGary of Champagne Roederer will be on hand to discuss the wines along with Chef Robert Peterson of Max Fish.  Call Max Fish for details and reservations.

February 27 – MOB Lunch Club 2015 – Wines of Chile with Howard Asadow.  Did you know that wine grapes have been grown in Chile since 1540?  For this installment of the Lunch Club we are looking at some of the regionally made wines from Chile’s cool coastal wine-growing areas.  What does Chile do best?  Cabernet, Sauvignon Blanc and Pinot Noir.  For this lunch we are looking a little deeper into what this longstanding wine country has to offer.  $37.50++ – call Max’s Oyster Bar for Reservations.

February 27 – Master of Scotch Night at Max Downtown.  Sample our selections or choose your own flights in the Tavern area from 5:30-7:30 as Master of Scotch, Peter Karras is on hand to discuss the selections from Pernod-Ricard Distilleries (Arberlour, Glenlivet, Chivas), in Scotland. Complimentary hors d’oeuvres will be passed for flight drinkers.  Contact Max Downtown for full details.

Thirsty Thursdays @ Max – as always, February brings us a selection of fun promotions for Thursday nights at Max locations.  Max Amore in Glastonbury and Max a Mia in Avon – 1/2 priced bottles of wine all night.  No limit on prices – all wine list wines are 1/2 off.  Max Burger West Hartford – 1/2 priced Cans of Beer.  All Cans are 1/2 priced all day.  Trumbull Kitchen will also be joining the 1/2 priced Beer Cans on Thirsty Thursdays starting in February.

Every Thursday – Max’s Oyster Bar has Jamie’s Junk Show – Live Music –  starting at 9pm.  No Cover but seats fill up fast.  Thirsty Thursday Drink specials are also usually available.

Every Friday –  Karaoke at Max Fish – every week the singing is happening at Max Fish starting around 10pm.  Late Night Happy Hour is always available, as well.

Every Sunday – Max Downtown presents Sunday Jazz, featuring great food and drink specials and the jazz stylings of The Steve Davis Group.  For more information and reservations, call 860.522.2530

Max Chef To Farm presents The Fourth Season Dinner at Haight-Brown Vineyards

Haight-Brown-Vineyard-Dinner-1Thursday January 29 at 6:30pm
Haight-Brown Vineyard, Litchfield, CT
Menu Prepared by Chefs Steve Michalewicz, Brad LaBonte-Banas and Scott Miller

RECEPTION
CHEESE
Arethusa Farm, Bantam
Oak Leaf Dairy, Lebanon
Mystic Cheese Company, Lebanon
Cato Corners Farm, Colchester
HORS D’OEURVES
Whipped Gourmavian Farms Chicken Livers
Farmers Cow Egg, Crispy Chicken Skin
Tartar of Sepe Farm Lamb, Feta Mousse, Zaatar Cone
Kale Pie, Sankows Feta, Brick Dough
Smoked Gourmavian Farms Chicken
Cheddar Biscuit, Apple Mustard Seed Slaw
Parsnip Churros, Onion “Soil”, Preserved Lemon
Haight Brown Vineyard Bubbly Blend
AMUSE BOUCHE
Charcuterie of La Belle Farm Duck
Blood Orange Mostarda, Pickled Sub Edge Farm Onion
Litchfield Hills Manhattan Cocktail
FIRST COURSE
Stonington Red Shrimp Bisque
Stone Ground Grits “Crouton” ,Tasso Oil, Blackened Shrimp
Haight Brown Vineyard Railway White
SECOND COURSE
Celeriac Gnocchi
Confit UO Sunchokes, Winter Squash Sugo, Sorrel
Haight Brown Vineyard Morning HarvestENTRÉE COURSE
Porchetta
Golden Beet & Golden Apple Slaw, Whipped Turnips
Haight Brown Vineyard Big Red TABLE SHARES
Sweet Potato Gratin, Melville Cheese
UO Endive Salad, Meyer Lemon
Braised Red Cabbage, Five Spice Pear

BREADS
Hartford Baking Company
Bantam Bread Co.

DESSERT COURSE
Orchard Fruit Cobbler
Cheddar Cheese Ice Cream, Stonewall Apiary Honey
Haight Brown Vineyard Toasty Apple

$115 per person
not including tax & gratuity
860.566.8360 Seating is limited.

Purchase Tickets Online Here

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Marchesi di Barolo Dinner at Max A Mia

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Featuring a selection of fine Northern Italian wines of Marchesi di Barolo paired with the fine Northern Italian cuisine of Executive Chef David Stickney.
Special Guest Valentina Abbona, 6th Generation Owner & Brand Ambassador for Marchesi di Barolo, will be on-hand to present and discuss her wines.
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Tuesday, January 20th at 6:30pm

MENU
RECEPTION
Marchesi di Barolo Gavi DOCG, 2013
Talleggio in Carrozza, San Marzano “ketchup”
Fried Castelvetrano Olives, garlic confit
Reggiano Cookie, red shrimp mousseline

COURSE I
Marchesi di Barolo Arneis DOCG, 2009
Hawaiian Ahi Tuna Crudo
watermelon radishes, Marcona almonds, citrus pressed EVOO vinaigrette

COURSE II
Marchesi di Barolo Barbaresco DOCG, 2011
Colorado Lamb Osso Buco
black truffle risotto cake, pancetta braised kale, porcini-lamb demiglace

COURSE III
Marchesi di Barolo Barolo DOCG, 2008
Oak-grilled Ribeye Heart Steak
bone marrow profiterole, winter vegetable flan

COURSE IV
Marchesi di Barolo Moscato d’Asti DOCG, NV
Torrone Semifredo
Nutella mousse

$95 per person
not including tax and gratuity

Seating is limited. Call for reservations: 860.677.6299
Max a Mia Ristorante | 70 E. Main St. | Avon, CT 06033
maxamiaristorante.com

“Cabs & Slabs” Wine Dinner with Master Sommelier at Max’s Tavern

Cabs-&-Slabs-at-Tavern-top copyMax’s Tavern in Springfield, Mass is very pleased and excited to present a great evening celebrating Cabernet Sauvignon and it’s natural food partner – Steaks!

This will be a fun and energy filled evening, focused on the understanding and comparative tasting of various cuts of meat, paired alongside a Sonoma and Napa Cabernet Sauvignon. Master Sommelier Michael Jordan MS, from Jackson Family Estates, will be on-hand to present the wines and lead the discussion along with our own Director of Beverages Brian Mitchell and Executive Chef Paul Roberge.

Evening’s Menu cenyth-red

Reception
Matanzas Creek Sauvignon, Sonoma- 2013
Steak Tartare – harissa, smoked-almond, pita

Course 1
Arrowood Cabernet Sauvignon, Sonoma- 2010
NY Strip – maple miso glazed root veg, cauliflower

Freemark-Abbey-CorkCourse 2
Freemark Abbey Cab, Napa- 2011
Filet Mignon – duxelles, foie gras, puff pastry

Course 3
Atalon Cabernet Sauvignon, Napa- 2011
side by side
Cenyth Red Blend, Sonoma- 2009
Ribeye – pommes puree, Brussels sprouts leaves, smoked bone marrow butter

Cheese Course
La Jota Cabernet Sauvignon Howell Mountain, Napa 2011
selection of cheeses, all CA Cheeses from Sonoma

Please contact Max’s Tavern  for reservations

Cost is $115.00 per person, not including tax or gratuity

1000 WEST COLUMBUS BLVD

SPRINGFIELD, MA 01105

P: 413-746-6299

About Michael Jordan, Master Sommelier:

Michael Jordan, MS, CWE
Vice President of Food & Beverage, The Ranch Restaurant and Saloon
Veteran restaurateur Michael A. Jordan, MS, CWE is currently Vice President of Food & Beverage for The Ranch Restaurant and Saloon, a recently opened Anaheim California based wine destination restaurant and live country music entertainment complex.

Before joining The Ranch team Jordan was President of the Beachcomber Restaurant Group, featuring restaurants themed to the California beach scene situated in spectacular locations. Prior to his work at Beachcomber Jordan served as Global Manager of Wine Sales and Standards (and Wine Educator) for Walt Disney Parks and Resorts® Worldwide. This role included responsibility for all wine sales and programs along with creating the wine lists education for all the Disney properties internationally as well as Disney Cruise Lines and ESPN Zones. Jordan was also responsible for pre-opening and all operations as general manager of the world famous Napa Rose Restaurant at Disneyland Resort in Anaheim.

One of only 15 people in the world to posses both the Master Sommelier Diploma from the Court of Master Sommeliers and the Certified Wine Educator Diploma from the Society of Wine Educators, Jordan and wife Teresa have been making their own world class wine under WORD VINEYARDS® and ‘OLELO Wines®. WORD and ‘OLELO are small production, high quality, hand crafted artisan wines made from some of the finest fruit grown in California and other regions of the world.

Passionate about wine education, he is the On Air Host and “Sommelier for the People” on his own nationally syndicated radio talk show with Mike Horn called What’s Cookin’ with Wine – heard on many AM radio markets across US including New York, Boston, Charlotte, Detroit and Chicago including KSPA 1510 AM in greater Los Angeles area and CRN Digital Talk Internet radio. Jordan is also a regular ‘radio sommelier’ on KABC Talk Radio, KFWB and KLSX FM in Los Angeles.
Prior to joining Disney, Jordan opened the award-winning Pinot Provence restaurant in Costa Mesa where he was the general manager. Jordan was the chef /owner of Bella Teresa restaurant in Corona del Mar with wife Teresa; and general manager of the Five Diamond award-winning Pavilion Restaurant at The Four Seasons Hotel in Newport Beach. In his younger years, he followed in his celebrity restaurateur father Matteo’s footsteps and was chef at his family’s Italian restaurants, and later was general manager & “maitre d’ to the stars” at Matteo’s in California and Hawaii. In all, he has more than 40 years of experience in the restaurant, hospitality and beverage industry.

Over the years Jordan has received praise for his efforts and accomplishments in the food and beverage industry. The following are some of Jordan’s achievements:
• California Restaurant Writers – “Sommelier of the Year for both 2001 & 2002” • Southern California Restaurant Writers – “2003 Sommelier of the Year” • Restaurant Business’ – “50 Top General Managers 2004” • Orange Coast Magazine – “2005 General Manager of the Year” • Starwine’s – “2005 Wine Educator of the Year” • Orange Coast Magazine – “2006 Restaurant Professional of the Year” • Southern California Restaurant Writers – “2008 General Manager of the Year” • Whitefish International Wine & Food Summit – “2008 Sommelier of the Year” • Southern California Restaurant Writers – “2011 Food & Beverage Director of the Year” • Honorary Chairman ,

Landmark Vineyards Winemaker Dinner @ Max Downtown

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Max Downtown presents a very special event featuring 

The Wines of Landmark Vineyards & Justin Winery 

With Guest Speaker, Greg Stach, Winemaker, Landmark Vineyards

Landmark uses the most time and labor-intensive techniques to produce our wines. Grapes are aged in French oak barrels, where naturally occuring wild yeasts ferment the juice. This creates complex, aromatic wines with deep, expressive flavors. Rooted in a rich history of agriculture, Landmark Vineyards is founded by a group that includes Damaris Deere Ford, great-great-granddaughter of John Deere, inventor of the first steel plow.

With cuisine by Executive Chef Chris Sheehan
& wine pairings by Max Downtown Wine Director Justin Gavry
& Max Restaurant Group Beverage Director Brian Mitchell.

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Greg Stach, Winemaker:  renowned for crafting elegant, world-class vintages. Stach’s winemaking approach combines traditional techniques with a “less is more” philosophy. Believing that great wine begins in the vineyard, he intervenes only to ensure consistency and quality, relying more on the fruit’s intense flavors and distinct vineyard characteristics.

For more information on Landmark Vineyards – Click Here

For more information on Justin Vineyards – Click Here

Thursday November 6th, 2014

6:00pm arrival, 6:30 seating

Reception
Passed Hor’s Oeuvre’s
Justin Sauvignon Blanc, 2012, Central Coast

1st Course
Hamachi Crudo
sticky rice, Colgan Farms chiles, yuzu soda pop, soy gelee
Landmark Chardonnay Overlook, 2012, Sonoma Coast

2nd Course
Chanterelle Mushroom Tortellini
pinot roasted cippolini onions, pecorino toscano, truffle sauce
Landmark Pinot Noir Overlook, 2012, Sonoma Coast

3rd Course
Breakfast For Dinner
maple glazed slow roasted bacon, fried quail egg, biscuit crumble, redeye gastrique
Landmark Grenache Steel Plow, 2012, Sonoma Valley

4th Course
Steak Frites
sous vide cote de bouef, duck fat frites, frisee lardon salad, horseradish béarnaise
Justin Vineyards Justification, 2011, Paso Robles

Dessert
Chocolate Coffee Palette, Hazelnut Gelato
Justin Vineyards Obtuse, 2011, Paso Robles

$99 per person (not including tax & gratuity)
Seating is limited to 30 guests.  Please make online reservations here.

 

Ste Michelle Wine Estates Dinner at Max Amore

Ste-Michelle-at-Amore-1 copyTuesday, October 28th at Max Amore, Glastonbury
With Special Guest Speaker Thom Horsey
National Educator For Ste Michelle Wine Estates
and presenting a head to head sampling of the old world wines
of antinori, dr loosen & the new world wines of ste michelle
wine estates properties col solare, cht ste michelle
& spring valley vineyard of washington state.
Menu by Executive Chef Ted Burnett
6pm reception on the patio (weather permitting)
6:30pm seating inside

Reception
Grilled Bratwurst | Grilled Calamari
Riesling Saint M By Dr Loosen, Pfalz, DE, 2012
Riesling Eroica By Dr Loosen, Columbia Valley, WA, 2012

Primo
Smoked Salmon | Salmon Mousse | Roasted Beets
Chateau Ste Michelle Chardonnay, Canoe Ridge Estates, WA, 2012
Castello Delle Saia Chardonnay, Umbria, 2011

Pasta
Cavatappi Amatraciana
Chateau Ste Michelle Indian Wells, Washington State Red, 2010
Marchesi Antinori Villa Antinori Rosso Di Toscana, 2011

Carne
Baby Lamb Chop Scottadita | Baby Arugula
Shaved Pecorino Romano | Extra Virgin Olive Oil
Col Solare, Columbia Valley, 2008
Marchesi Antinori Tenuta Tignanello, Toscana, 2011

Cheese
Assorted | Cato Corner CT | Classic Italian
Spring Valley Vineyards Walla Walla Red, 2011
Guado Al Taso Il Bruciato Bolgheri Rosso, 2012

$110 per person
(not including tax & gratuity)
seating is limited. for reservations, please call:
860.659.2819

Cakebread Cellars Napa Valley Wine Dinner at Max a Mia 10/20/14

Cakebread-2-REVISEDMax A Mia Ristorante
Presents a Napa Valley Wine Dinner
Featuring the wines of Cakebread Cellars
With Special Guest Speaker Lars Guy of Cakebread Winery
And the cuisine of Executive Chef David Stickney

Monday October 20th
Reception at 6:15, seating at 6:45

Reception
Rhode Island Littlenecks, shishito pepper mignonette//Long Island duck country terrine,
pecorino mousse//Grilled granny smith apple pangrattata, chestnut butter
Cakebread Sauvignon Blanc, Napa Valley, 2013

1st Course
Wood fired Cape Cod mussels, sweet garlic-marcona
almond butter, grilled baguette
Cakebread Chardonnay, Napa, 2012

2nd Course
Braised Korean short ribs, smoked butternut squash
puree, grilled scallions, espresso jus
Cakebread Pinot Noir Two Creeks, Napa Valley, 2012

3rd Course
Oak grilled bone-in petite filet, tempura fried broccolini,
potato pave, fresh fig demiglace
Cakebread Merlot, Napa Valley, 2011

Finish
West Coast cheeses, huckleberry mostarda,
smoked paprika grissini
Cakebread Cabernet Sauvignon, Napa Valley, 2010

$95 per person
(not including tax or gratuity)

For reservations please call Max A Mia
860-677-6299
70 E Main St, Avon, CT

Plump Jack Winery Dinner at Max Downtown

PlumpJack-Email-2TUESDAY, SEPTEMBER 16TH, 2014 AT MAX DOWNTOWN
Experience the incomparable wines of PumpJack Winery
Cuisine by Executive Chef Hunter Morton
Wine pairings by Max Downtown Wine Director Justin Gavry

PlumpJack Winery sits squarely in the heart of Napa Valley’s renowned Oakville
region, surrounded by a 42 acre estate vineyard highly regarded for the quality of
its Cabernet Sauvignon. Both the winery building and the vineyard date back to the
1800s, when winemaking pioneers first took advantage of a unique position on the
valley floor. From the oldest, rockiest section, the “I” Block where we source our
Cabernet Sauvignon Reserve, to more recent plantings, PlumpJack strives to
maintain balanced vines. Thanks to the full, expressive range of the estate,
our wines have become known for their intriguing complexity.

Guest Speaker: Scot Gaffney, Eastern Regional Sales Manager
for Plumpjack Estate and Cade Estate Wineries

Reception: 6:00pm – Dinner: 6:30pm
Reception
Passed hors d’oeuvres
CADE Sauvignon Blanc, 2013, Napa Valley
I
Ginger Lobster Dumplings
Starlight Gardens bok choy, sprouts, shishito peppers, bacon dashi
PlumpJack Chardonnay 2013, Napa Valley
II
Marwin Farms Duck Sausage Flatbread
figs, midnight moon cheese, candied onions, kale
PlumpJack Merlot, 2012, Napa Valley
III
Broccoli Pain Perdu
Iberico ham, cured egg yolk, Cato Corners Farm mornay sauce, brioche
PlumpJack Syrah, 2012, Napa Valley
IV
Roasted Porchetta
Rosedale Farms corn pudding, sungold tomatoes, local beans
CADE Howell Mountain Cabernet Sauvignon, 2010,
Howell Mountain – Napa Valley
V
Veal Roast Beef
potato fondant, chanterelle mushrooms, sweet breads,
glazed radishes, Gary’s roasted garlic jus
PlumpJack Cabernet Sauvignon “McWilliams Oakville Estate”,
2010/2011 comparison, Napa Valley

Petit Fours & Mignardises

$175 per person
not including tax & gratuity

Tickets can be purchased online here
18% gratuity and 6.35% CT State Sales Tax will be added during checkout.
Tickets will not be mailed. Your name will be on our reservation list.
For inquiries or information, please call: 860.522.2530
MaxDowntown.com

Dinner at the Nathan Hale Homestead

Dinner-at-the-Homestead-2014-EDIT-2 copyConnecticut Landmarks celebrates Food, Farms & Connecticut History.
Dinner at the Homestead celebrates our state’s rich agricultural
heritage at the Nathan Hale Homestead in bucolic Coventry, CT.
This exceptional event features a farm-to-table multi-course dinner
prepared by Executive Chef Scott Miller of Max’s Oyster Bar
& Max Chef To Farm Dinners. Take a tour of the historic
Nathan Hale Homestead with demonstrations, live music,
living history, silent auction and more!
5:30pm: Open Homestead
6:00pm: Cocktails & Hors d’oeuvres
7:00pm: Dinner
Call today for reservations! 860.247.8996 ext. 23
$175 Individual Ticket
$1,200 for a Table of 8 (a $200 savings)
Or purchase individual tickets online here
All proceeds benefit educational programming at
Connecticut Landmarks’ Properties.
*Rain Date: Sunday, September 7th, beginning at 4:30 pmCt Landmarks Logo

Icons of Italian Wine Dinner at Max a Mia, Avon

Icons-of-Italian-Wine-at-Mia-EDIT-1 copyby Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Masi-agricolaI am very pleased to announce that the team at Max a Mia in Avon, will be hosting a very special Italian wine and food pairing dinner with not one, but two great personalities from Italy.  On tour across the United States, the two Nozzole-wine-logoguests are making a stop over in Avon to give you and our other guests some great insights into their respective wineries and regions.  Raffaele Boscaini, of Masi Winery in the Veneto will be on hand, as well as Giovani Folonari, who along with his brother, is one of the great winery owners of Tuscany, with such wineries as Nozzole, Campo al Mare and Cabreo.  This promises to be great evening for Italian wine lovers.  Menu prepared by Executive Chef David Stickney of Max a Mia.  See the menu below…

Max A Mia Presents
ICONS OF ITALIAN WINE
Wine Pairing Dinner
With Special Guests
Raffaele Boscaini, owner of Masi Agricola in the Veneto
and
Giovanni Folonari, owner of Folonari Estates in Tuscany

Monday September 8, 2014
Reception 6:30pm • Seating 7:00pm

Reception
Ahi Polpettini, Golden Raisin Jam/ Acacia Honey Marinated
Berkshire Pork Risotto Cake/ Grappa Cured Gravlax, Crostini, Tobikko Crème Fraiche
Masi Masianoco Pinot Grigio & Verduzzo Delle Venezie IGT, 2012

I
Oak Grilled Stonington Calamari, Living Cress, Mission Figs, Lemon-Chive Oil
Tenute Del Cabreo La Pietra Chardonnay Di Toscana IGT, 2012

II
Porchetta Fagottini, Pulled Prosciutto Ragu, Sheeps Milk Ricotta, Nutmeg
Tenuta Campo Al Mare Bolgheri DOC, 2012

III
Wood Fired Veal Ribeye, Gatto Di Patate,
Marinated Asparagus “Tagliatelle”, Bing Cherry Jus
Tenuta Di Nozzole Il Pareto Toscana IGT, 2011

IV
Local Cheeses, Quince Paste, Jones Apiaries Honeycomb
Masi Mazzone Amarone Delle Valpolicella Classico DOCG, 2007

$95.00 per person
(not including tax or gratuity)

Please call Max a Mia for reservations
(860) 677-6299

Meet Raffaele Boscaini:


Meet Giovanni Folonari