Max Lunch Club: Winemaker Edition with Bob Bertheau of Chateau Ste Michelle

THIS EVENT IS CURRENTLY SOLD OUT

PLEASE CALL MAX’S OYSTER BAR IF YOU WISH TO BE ADDED TO THE WAITING LIST IF ANY SEATS BECOME AVAILABLE.

Max’s Oyster Bar is pleased to announce the next installment of

Featuring wines from Chateau Ste. Michelle

With Special Guest Speaker:

Bob Bertheau
Head Winemaker ~ Chateau Ste. Michelle

Friday March 16th

12:45 arrival | 1:00pm seating

Menu by Executive Chef Hunter Morton

Arrival

Chateau Ste. Michelle, Pinot Gris

Deviled Crab
crostini

First Course

Chateau Ste. Michelle Horse Heaven Hills Sauvignon Blanc

Shrimp Salad

arugula, fennel, cucumber, radish, lemon-horseradish dressing

Second Course

Chateau Ste. Michelle Indian Wells Merlot

Local Mushrooms

ricotta gnocchi, garlic confit, sunchoke soubise, mushroom “bacon”, watercress

Third Course

Chateau Ste. Michelle Cold Creek Cabernet Sauvignon

Grilled Salmon

curry ginger lentils, spiced butternut puree, braised radicchio, curried cashews

Something Sweet

Marmalade Cake
crème fraiche

$49.00 per person

(not including tax or gratuity)

Please call for reservations

860.236.6299

Max’s Oyster Bar | 964 Farmington Ave. | W. Hartford, CT 06107
www.maxsoysterbar.com

Two Roads Brewing Co. Beer Dinner at Max’s Tavern

Here’s To Taking the Road Less Traveled!

On Thursday March 29, 2018, the Two Roads Brewery bus makes a stop in Springfield at Max’s Tavern for a fabulous Beer Dinner with local beer and Chef Mike’s awesome food.

Reception – 6:30

Guest Speaker

Judi Nawrocki

Craft Beer Specialist

 

Hitting The Road…

Lil’Heaven Session IPA

With Passed Hors D’oeuvres

 

Stop 1

No Limits Hefeweizen

Crudo Trio

Hawaiian Hapu’upu’u, Salmon, Tuna

Candied Jalapenos, Orange-Fennel Salt

 

Stop 2

Workers Comp Farmhouse Ale

English Pea & Mache Salad

Baby Greens, Chive, Cucumber, Pickled Red Onion, Lemon-Caraway Vinaigrette

 

Pit Stop

Gougeres With Smoked Salt Whipped Butter

 

Stop 3

Ol’ Factory Pils (Dry Hopped)

Beer Braised Mussels

Rouillie Crostini, Lots of Herbs

 

Stop 4

Tanker Truck Series – Persian Lime Gose

‘Smoked Proscuitto Benedict’

English Muffins, Canadian Bacon Salt, Osetra Caviar

 

Stop 5

TWO JUICY Unfiltered Double IPA

Double Cut Pork Chop

smoked blue cheese, grapefruit dressed arugula, blistered tomatoes

 

Final Destination

Igor’s Dream Russian Imperial Stout

Beer Affogato

Vanilla Gelato, Espresso, Beer

 

$65 per person

(excluding tax and gratuity)

Please call Max’s Tavern for Reservations

(413) 746-6299

1000 W Columbus Boulevard, Springfield, MA 01105

Max Chef to Farm Presents – Spring Wine Dinner at the Wine House

Crystal Ridge Winery

And

Max Restaurant Group

Present

A Chef to Farm Dinner 

Spring Dinner at The Wine House

Wednesday March 28

Please join us at one of the most exciting new winery and dinner locations in the area, high atop Crystal Ridge in South Glastonbury, with the dramatic backdrop of the whole Connecticut River Valley below.  The team from Max Restaurant Group and Crystal Ridge Winery are partnering to present an intimate pairing dinner featuring wine from Crystal Ridge as well as selections from Classic wine regions in Europe. Paul Mathes of Shaw-Ross Importers will be on hand to speak about the non-native wine selections as well present a fun finish to the evening.

6pm Arrival

Crystal Ridge Winery Reception

Chef’s Welcome Amuse

Seared Stonington Scallop, Green Tea Soba, Peanut Sugar

Chateau d’Esclans Whispering Angel Rose, 2017

Soup

Roasted Cauliflower Bisque

Bacon, Brown Butter

Crystal Ridge Winery Vignoles, 2015

Fish

Butter Poached Monkfish

Carrot Romesco, Fennel

Crystal Ridge Winery St Croix, 2016

Entree

Roasted Lamb Loin

Parmesan Risotto, Brown Beech Mushroom, Asparagus, Pan Jus

Marqués de Riscal Rioja Reserva, 2012

Dessert

Vanilla Bean Panna Cotta

Meyer Lemon, Pomegranate

Solera Sidecar by Paul Mathes

Seating is limited

$125 per person, all inclusive

Crystal Ridge Winery is located at

257 Belltown Rd., South Glastonbury CT 06073

 Visit Our Eventbrite Page to buy tickets

Scotch & Cigars with The Glenlivet at Max Fish

Max Fish is pleased to announce
the return of our annual fan favorite event

With Special Guest Speaker
Dominic Venegas, Master of Scotch

April 5, 2018

6:30pm | Smoking Reception

Cigars courtesy of The Tobacco Shop of Hartford, CT
A Craft Cocktail featuring The Glenlivet Founders Reserve
House Made Bar Snacks

7:00pm | Dinner

Menu by Executive Chef Nick Stinziani

The Glenlivet | 15 yr old French Oak
Smoked Haddock Chowder

The Glenlivet | Nadurra Olorosso Cask 
Bacon-wrapped Duo of Scallops & Apricots
whiskey parsnip mousse | pickled mustard | watercress

The Glenlivet | 18 yr
Maple Glazed Scottish Salmon
cedar plank | rutabaga purée | pickled red cabbage

The Glenlivet | 21 yr
Lamb Two Ways
scottish lamb stew | seared lamb loin | crispy potato | young clapshot

The Glenlivet | 25 yr
Local Caboc Cheese & Truffles
toasted oats | roasted beets | honey vinaigrette

$135 Per Person
(not including tax or gratuity)
Price includes dinner, scotch and cigars

~menu subject to change~

Seating is limited and this event always sells out very quickly.
To reserve your seat, please call 860.652.3474

110 Glastonbury Blvd | Glastonbury | @maxfishct

An Italian Wine & Food Pairing Dinner at Max Amore (Re-Scheduled)

MAX AMORE RISTORANTE PRESENTS

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

Original Date – Tuesday March 13th, 2018

This Dinner Event has been Rescheduled to April 3rd

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

140 Glastonbury Boulevard | Somerset Square | Glastonbury | @maxamore

Whiskey Trail : The James Beard House Menu Redux @ Max Downtown

On the Whiskey Trail with Max Downtown

On February 12, the team from Max Downtown was honored to present a dinner at the prestigious James Beard House in New York City. Standing at the stove where countless culinary elites have stood, Chef Christopher Sheehan executed a tremendous menu paired with exemplary Single Malts from Goa, India by Paul John Whisky. The response to this event was overwhelming, and as such we have decided to recreate this menu and present it at Max Downtown.

Please join the team again, this time in Hartford, for a fabulous JBH experience whisky pairing dinner.

Friday March 23, 2018

6:30pm

Menu by Chef Christopher Sheehan

Guest Speaker Michael Knipp of Domaine Select Wine Estates and

Featuring the Great Single Malts of Goa, India

By Paul John Whisky

R

Melinda Mae & Duck Confit Croquette, Raisin Ver Jus

Red Potato Beignet, Ossetra Caviar

Cap Steak Crostini, Pickled Chanterelle Mushroom

The Classic Rob Roy featuring Paul John Brilliance Malt

1

House Cured King Salmon

Smoked Creme Fraiche, Carrot, Aleppo Honey Rye Crumble

Paul John Select Cask Classic Single Malt

2

Semolina Gnocchi

Jamón Ibérico, Sunchoke, Charred Meyer Lemon Brown Butter

Paul John Edited Single Malt

3

Périgord Truffle Duck Sausage

Black Lentils, Cippolini Onion, Pickled Ramp Mustard

Paul John Bold Single Malt

4

Dry Aged Ribeye

Smoked Bone Marrow, Trumpet Mushroom, Confit Potato

Paul John Select Cask Peated Single Malt

D

Black Sesame Steam Cake

Chocolate Variations, Blackberry Marmalade

Smoke and Berries, a sipping cocktail

 

$115.00 per person

(not including tax or gratuity)

Please call Max Downtown for Reservations

(860) 522-2530

185 Asylum St | Hartford

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)

Max Burger Longmeadow Allagash Beer Dinner

On Monday June 26, 2017 Max Burger Longmeadow hosted their second Beer Dinner featuring beers from the Allagash Beer Company. The menu featured a five course meal with a spin on summer twists by Chef Brett Cook.

The first course featured a Lobster Salad made with butter poached lobster, bibb lettuce, blistered heirloom tomatoes and a orange & tarragon vinaigrette.

The second course featured a Fresh Melon and Gazpacho Duo made with watermelon, arugula, salata and cucumber mint gazpacho.

The third course featured Maryland Crab Nachos made with pepper-jack fondue, pancetta and corn salsa.

The fourth course featured a Wild Boar Short Rib made with cauliflower puree, beech mushroom salad and black truffle drizzle.

The fifth course featured a classic Vanilla Bean Creme Brulee with fresh raspberries.

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

Max’s Lunch Club Wines of Chile

On Friday June 2, 2017 Max Oyster Bar hosted Max’s Lunch Club Featuring the Wines of Chile. The lunch club featured a five course meal with select wines from Chile.

The first course consisted of Chipotle Grilled Shrimp made with Tomato Gazpacho, Crema and Crispy Plaintain.

The second course consisted of Green Chili Queso Empanadas.

The third course consisted of Chilean Seabass made with Black Beans, Smoked Tomato Sweet Onion Puree and Avocado.

The fourth course consisted of Chili Rubbed Skirt Steak made with Papas Bravas, Chorizo Aioli, Grilled Spring Onion and Chimichurri.

The fifth course consisted of Leche Asada, topped with caramel and nut brittle,  a sweet end to the meal and towards the start of the weekend.

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

The Friday Lunch Club at Oyster Bar: Famille Perrin of the Rhone Valley

The Friday Lunch Club – November 4th

Wines of Famille Perrin

perrin_familleMax’s Oyster Bar is pleased to announce the next installment of
The Friday Lunch Club
Featuring Wines from The Perrin Family of Chateau de Beaucastel and the beautiful appellations of France’s Rhone Valley

With Guest Speaker
Paul Nerz
Vineyard Brands Imports
Friday November 4th
12:45 arrival | 1:00pm lunch

As proprietors of Château de Beaucastel in Châteauneuf-du-Pape, and producers of La Vieille Ferme from the Côtes du Ventoux and Luberon, the Perrin family has demonstrated exceptionally high standards for nearly a century. Jean-Pierre and François’s father, Jacques Perrin, was a gifted winemaker who brought world renown to the family domaine, introducing innovative techniques in the cellar. Now the next generation of winemakers has joined Jean-Pierre and François – Pierre, Marc, Thomas and Matthieu – to continue the proud family tradition.

Join us as we pair the estate wines from Perrin family domianes with fall cuisine by Chef Hunter Morton.

Reception
Famille Perrin Cotes du Rhone Blanc Reserve, 2014

1st
Famille Perrin Cotes du Rhone Villages, 2012
Endive Salad with Smoked Trout
Apple, Watercress, Walnut Vinaigrette
2nd
Famille Perrin Vinsobres La Cornuds, 2013
Coquilles St.-Jacques
Dayboat Scallops, Forest Mushrooms, Gruyere, Breadcrumbs
3rd
Famille Perrin Cotes du Rhone Coudoulet de Beaucastel, 2014
Duck Cassoulet
Flageolet Beans, Duck Confit, Garlic Soubiseperrin_coudoulet_rouge_2013

Something Sweet
Pumpkin Profiterole
Chocolate Caramel Sauce

$42.00 per person
(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations
860-236-6299

Chef to Farm – Tomato Celebration & Savoy Pizzeria Napoletana “Sneak Peek”

Savoy 2016

Max Chef to Farm Proudly Presents
TOMATO CELEBRATION

A unique Farm-to-Oven-to-Table event

Your first taste of Savoy Pizzeria Napoletana,
the new Max restaurant coming soon to West Hartford Center.

Please join us for a very special evening on the farm as we bring our brand new
European wood-fired oven & pizza trailer to Rosedale Farms & Vineyard
for a menu steeped in old world traditions.
Dante Cistulli of Savoy Pizzeria Napoletana & Steve Michalewicz of Max Catering & Events
have put together a fantastic, casual tasting menu
featuring Rosedale Farms’ glorious tomato bounty & wood-fired pizzas,
local beer & wine, live music, and menu previews from Savoy Pizzeria Napoletana.

There is no assigned seating. Mingle with friends, old & new.

MENU

RECEPTION

Forager Cocktail “Summer on the Farm”
Rosedale Wines
Brewtus Maximus beer on tap
Tuscan Farm Table with Select Cheese & Salumi

INSALATA

Chopped Primavera
romaine, cherry tomatoes, radish, red & green peppers, celery, asparagus,
parmesan, bread crumbs, anchovy, fennel, lemon garlic dressing

Insalata Bianca
shaved fennel, orange supremes, parsley, toasted almond,
parmesan, lemon dijon, evoo

Caprese
vine ripened Rosedale tomatoes and house made fior di latte mozzarella,
basil, sea salt, evoo

PRIMI

Wood Fired Roasted Rosedale Tomatoes
fior di latte mozzarella, fresh basil
Tomato Gazpacho
local garden vegetables
Clams
Papa C’s cherrystone clams, pancetta, fennel, garlic, Rosedale tomatoes
Octopus
gigante beans, roasted peppers, castelvetrano olives
Spicy Sausage
sweet bell peppers, cipollini onions
Dotti’s Meatballs
tomato gravy, parmesan, basil
Tomato Bruschetta
garlic, Rosedale tomatoes, basil, filone

PIZZA

Margherita de Savoy
tomato sauce, fior di latte, fresh basil
Bianco
fior di latte, fontina, parmesan, ricotta, truffle paste
Rico Rabe
broccoli rabe & sweet sausage, fontina, crushed red pepper
Squash Blossom
Rosedale Farms blossoms, sliced squash, red onion,
cherry tomato, fior di latte, ricotta

Clam Pie
fresh shucked littlenecks, clam sauce, parmesan, toasted panko,
soppressata, red pepper flake, evoo

Nduja
carmalized onions, parmesan, evoo
Tomato
Rosedale vine ripened tomatoes,oregano, evoo

DOLCE

Summer Fruit Crostata
Chocolate Dipped Biscotti

$75 per person
(all inclusive)

~menu subject to change~

MAKE A RESERVATION
or call 860.566.8360

C2F_Local_Catch

Connecticut’s farming history extends to the seas.

This dinner celebrates the glories of Long Island Sound
and the wealth of sea riches that continue to be integral to our New England traditions.
Chef Hunter Morton of Max’s Oyster Bar will be at the helm of your fin-forward voyage.

Reception – 6:30pm | Seating – 7:15pm

– MENU –

Farm Reception
Shellfish Platters
Copps Island Oysters – Garden Vegetable Mignonette
Papa C’s Clams – Tomato Cocktail Sauce
Cape Cod Mussels – Remoulade
Point Judith Calamari Salad
Taylor Bay Scallops

Hors d’oeuvres
Bloody Oyster Shooters
Smoked Bluefish Pate Bruschetta
Brown Butter Shrimp Steamed Buns
Oyster Tartlets
Wood Oven White Clam Pizzas

 Dinner

First Course
Bomster Brothers Scallop Ceviche
butter lettuce, pickled peppers, radish, corn chips

Second Course
Oyster Pan Roast
smoked pork belly, corn, young onions, garden herbs, house made oyster crackers

Third Course
Seafood Boulibasse
porgy, clams, mussels, shrimp, crispy calamari, potatoes,
tomato-saffron broth, grilled crostini, rouille


Entrée

Wood Oven Roasted Striped Bass
sweet corn vegetable succotash, salsa verde

Dessert
Blueberry Buckle
lavender sabayon, blueberry compote

$140 per person
(not including tax & house fee)

MAKE A RESERVATION
or call 860.566.8360

LOCAL | SUSTAINABLE | CONNECTICUT GROWN