All-American Whiskey Dinner @ Max’s Oyster Bar

Max’s Oyster Bar Presents

An All-American Whiskey Dinner

Featuring Selections from HEAVEN HILL DISTILLERY

With Special Guest Speaker Richard Fiorillo, Regional Director, Heaven Hill Brands

Founded shortly after the end of Prohibition, Heaven Hill is the largest independent, family-owned and operated distilled spirits supplier in the country, and the second largest holder of aging Bourbon Whiskey in the world. With a number of very well recognized brands under the Heaven Hill Distillery label, this is a company that is continuously innovating and creating new styles and marks. They are also known for making tremendous bourbon and other whiskies at very affordable prices. For this dinner we have selected some of each: great styles, great values and top-level aged whiskey. These are paired with the cuisine of Chef Bob Peterson.

Thursday | February 6th | 6:30 seating

Chef’s Reception

Poached Oysters & Sterling Caviar

Bourbon-Black Pepper Cream

Cocktail Featuring Evan Williams 1783 Bourbon

1st

Lobster Vol-au-Vent

Truffled Potato Cream | Crème Fraiche | Chervil

Evan Williams Single Barrel Bourbon and Henry McKenna Single Barrel Bourbon

(side by side)

2nd

Crispy Pork Belly

Watercress | Charred Cucumber | Green Papaya

Cashew Vinaigrette | Blood Orange | Spicy Cashew Crumble

Rittenhouse Rye Bottled in Bond – straight

3rd

Rhode Island Jumbo Sea Scallops

Smoked Rutabaga Ravioli | Grilled Broccoli Rabe | Lemon-Whiskey Brown Butter

Elijah Craig Small Batch – straight

4th

USDA Prime NY Sirloin Medallions

Sweet Potato-Shortrib Hash | Foie Gras-Red Wine Sauce | Fried Onion Strings

Elijah Craig 18-year-old Bourbon – straight

5th

Baked Alaska

Grassroots Apple Ice Cream | Pecan Caramel | Pecan Shortbread

Toasted Meringue | Orange-Bourbon Glaze

Cinerator (house-made)

$90.00 per person (not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations

860-236-6299

~menu subject to change~

Valentine’s Day Dinner at Crystal Ridge Winery

EVENT IS SOLD OUT!

Max Restaurant Group partners once again with Crystal Ridge WInery in South Glastonbury to present an exclusive Valentine’s Day Dinner. Located on 200 acres above S. Glastonbury, with some of the best views in CT and surrounded by vineyards and orchards, this is a very romantic an intimate setting.

Max’s Valentine’s Day Dinner 2020

Crystal Ridge Winery

Friday February 14th / Arrival 6pm

Menu By Max Culinary Director Hunter Morton. Live music by Tom Ingram.

Arrival Reception with Passed Hors d’Oeuvres, Valentine’s Day Cocktail and Wines

1.

Hudson Valley Smoked Duck Breast

Cara Cara Orange, Roasted Baby Beets, Starlight Gardens Baby Greens, Pistachio, Goat Cheese, Orange Honey Lavender Vinaigrette

2.

Dukkah Spiced Salmon Cake

Harissa Spiced Chickpeas, Fennel, Watercress, Crispy Delicata, Smoked Yogurt

3.

Butter Poached Lobster Pasta

Ricotta Cavatelli, Artichoke, Broccoli Rabe, Slow Roasted Tomatoes,

Meyer Lemon Mascarpone, Lobster Tomato Nage,

4.

Pastrami Spice Rubbed Filet Mignon

Truffle Potato Pave, Smoked Parsnip Puree, Cipollini Onion,

Asparagus, Tellicherry Pepper Jus

Crystal Ridge Red and White wine to be served throughout Dinner

Dessert

Red Velvet Cheesecake

Raspberry Meringue

Huber Sparkling Rose, Austria

Live Music By Tom Ingram

$270 per couple, all inclusive of tax and fees.

Cabs & Slabs @ Max’s Tavern

The Perfect Winter Wine and Food Pairing Dinner…

CABS & SLABS

A Wine Pairing Dinner Featuring

Great Cabs (From Around the Globe) & Great Slabs (Of Beef)

With Special Guest Speaker

Scott Weinstein

Cabernet Drinker, Wine Educator, and Director of Business Development

M.S. Walker Fine Wine & Spirits

Featuring the Cuisine of Max‘s Tavern Executive Chef

Nathaniel Waugman

Thursday January 30th, 2020

6:30 Seating

Menu


Amuse

Chicken Liver Mousse Tartlet

 onion jam, fresh herb

Raats Jasper Red Blend, 2015, Stellenbosch, South Africa


1st course

Twice Cooked Suckling Pig

 charred pineapple and celery root agrodolce, celery root puree

Arcanum Il Fauno di Arcanum, 2015, Tuscany, Italy


2nd course

Dry Aged Beet Root Steak

black garlic shoyu, sesame tuile, mushroom demi, pickled pearl onion, micro shiso

Chateau Carbonnieux Grand Cru Classé de Graves, 2014, Pessac-Leognan, Bordeaux


3rd course

Braised Beef Cheeks

tangerine cumin carrot puree, carrot pappardelle, radish, tangerine lace

Cuvelier Los Andes Grand Vin, 2015, Valle de Uco, Mendoza, Argentina


4th course

Slow Roasted Heart of Ribeye

poppyseed Yorkshire pudding, creamed spinach espuma, charred shiitake mushroom

Merryvale Vineyards Cabernet Sauvignon, 2015, Napa Valley


Dessert

Chocolate Mousse Bomb

cherry filling, red wine chocolate sauce


$115 Per Person

(Not Including Tax or Gratuity)

Please Call Max’s Tavern for Reservations

413-746-6299

1000 Hall of Fame Ave | Springfield, MA | 01103

Willamette Valley Vineyards Annual Wine Dinner at Trumbull Kitchen – 1/31/20 ~ SOLD OUT! 2nd Night Added – February 7, 2020

Willamette Valley Vineyards

Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in Scotch broom and blackberry vines. He planted Pinot Noir (Pommard and Wadenswil clones), Chardonnay (Dijon and Espiguette) and Pinot Gris.

In the beginning he hand-watered the vines with seventeen lengths of 75′ garden hose!

Willamette Valley Vineyards has come a long way since then.

Today, the stylistic emphasis is on pure varietal fruit characters, with attention to depth, richness of mouthfeel, and balance. The wines are truly a collaborative effort of the entire vineyard and wine-making staff. We always look forward to taking a look at the new vintages and selections available from WVV.
Join us at Trumbull Kitchen as we host this annual event and a fabulous dinner, pairing Willamette Valley Vineyards wines with Chefs’ menu by Chris Torla and James Dillon.

Friday January 31st
6:30 Seating

Guest Speaker
Howard Asadow
Fine Wine Manager – Allan S Goodman

1st
Willamette Valley Vineyards Estate Chardonnay, 2017
Smoked Salmon
avocado espuma, corn chip crumbs, cilantro

2nd
Willamette Valley Vineyards Whole Cluster Pinot Noir, 2018
Confit Duck
quince & apple glaze, parsnip

3rd
Willamette Valley Vineyards Estate Pinot Noir, 2017
Crab Legs
balsamic glass, tomato consume, basil oil

4th
Willamette Valley Vineyards Elton Pinot Noir, 2016
Seared Venison
soy glazed baby beet root, juniper berry, quinoa, roasted chestnuts, cranberries, turnip puree

Final
Willamette Valley Vineyards Riesling, 2018
Anise Semifreddo
strawberry & lemon ice, candied thai basil

$89 Per Person
(Not Including Tax or Gratuity)

Please Contact Trumbull Kitchen for Reservations
(860) 493-7412

MAX MUG CLUB – JANUARY SOCIAL HOUR & TAPPING (1/10, 3pm)

Max Burger in Longmeadow, Ma, will host its monthly Max Mug Club Social Hour this coming Friday, January 10th at 3pm. We will be tapping something special from Back East Brewing in Bloomfield , CT. for this event, which is open to our Mug Club members, only from 3-4pm. This beer will be on draft an available (pending availability) after the social hour, to our other guests.

This month’s featured tapping is the Back East Double Scoop American Imperial IPA that clocks in at 8.4%! Back East has established itself as a classic craft brewer of IPAs, especially New England and other high-powered styles, and the Double Scoop is no exception. Made in limited quantities, this should be a great way to kick off January and a great social hour.

For those of you interested in more info about the Max Mug Club, please click here for full details – it’s easy to join and the benefits give back all year long.

We are also featuring Progression Brewing Onward IPA from Northampton, for the month of January, in celebration of our monthly beer dinner (1/27), focused around the brews of Progression. For details about the dinner click here, or to reserve your seat please call Max Burger in Longmeadow at 413.798.0101.

MAX CHEF TO FARM 2019 SCHEDULE IS NOW AVAILABLE TO BOOK TICKETS – NEW EVENTS ADDED FOR THIS SEASON

The Max Restaurant Group is pleased to announce the 2019 Chef to Farm Summer event schedule. For the 12th year in a row, Max Chef to Farm is taking the show on the road and will be hosting a series of dinners and festivals out in the filed, literally. We are dedicated to supporting our local farms and other food and beverage producers, and by bringing the “Max” experience to the farms we get to celebrate all of the hard work and bounty that surrounds us here in Connecticut and Southern New England.

This year we bring back some of the annual favorites, such as the Corn (Maize), BBQ-Bluegrass-Brews, and Tomato dinners, and the ever popular Hoptoberfest. New for season are several dinner events, as well as an added festival theme for Father’s Day. One of the most popular Chef to Farm events is the Lobsterfest, which will be on September 29th, this season, and for Father’s Day we are hosting the Backyard BBQ and Family Fun Day – so that everyone can come out and enjoy a great, relaxing day with dad and the family. Other new events include a Whiskey Dinner with Max Downtown, a Sunflower and Wine Festival in July, and a Chef to Brewery event with Hanging Hills Brewery in Hartford, CT.

We look forward to seeing you throughout the summer and fall season at any of these great events. Links to purchase tickets are listed below by clicking on the event details below the respective pictures. Full details for each are listed on the Eventbrite ticketing pages via the links, or through the Max Chef to Farm website – maxcheftofarm.com


Max Chef to Farm Festival: 6th Annual Father’s Day Fest – Dad’s Day Backyard BBQ and Comfort Day
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, June 16, 2019 from 1:00 PM to 5:00 PM (EDT)

Max Chef to Farm Dinner: “Berries & Blossoms”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, June 20, 2019 from 6:30 PM to 9:30 PM (EDT)

Max Chef to Farm Dinner “MAIZE: Tapas & Corn”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Friday, July 12, 2019 from 6:30 PM to 9:30 PM (EDT)

Max Chef to Farm Dinner: Downtown on the Farm Whiskey Dinner
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Friday, July 26, 2019 from 6:30 PM to 9:30 PM (EDT)

Max’s Farm Festival: Oyster Festival
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, August 4, 2019 from 1:00 PM to 5:00 PM (EDT)

Max’s Chef to Farm Dinner “BBQ, Bluegrass & Brews”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Friday, August 9, 2019 from 6:30 PM to 9:30 PM (EDT)

Max Chef to Farm Dinner: Max Olé – Tacos & Tequila
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, August 15, 2019 from 6:30 PM to 9:30 PM (EDT)

Max’s Chef to Farm Pop-Up Pig Roast
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Wednesday, August 21, 2019 from 5:30 PM to 7:30 PM (EDT)

Max Chef to Farm Dinner “Ode to Tomatoes”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, August 29, 2019 from 6:30 PM to 9:30 PM (EDT)

Max Chef to Farm Dinner “The Vegetarian’s Garden”
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Thursday, September 12, 2019 from 5:30 PM to 8:30 PM (EDT)

Max Chef to Brewery Dinner: Oktoberfest at Hanging Hills Brewery Hartford
Hanging Hills Brewing Company | 150 Ledyard Street | Hartford, CT 06114
Thursday, September 19, 2019 from 6:00 PM to 9:00 PM (EDT)

Max Chef to Farm Festival: 6th Annual New England Lobster Fest
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, September 29, 2019 from 1:00 PM to 5:00 PM (EDT)

Max Chef to Farm Festival: 6th Annual Hoptoberfest 2019
Rosedale Farms & Vineyards | 25 East Weatogue Street | Simsbury, CT 06070
Sunday, October 13, 2019 from 1:00 PM to 5:00 PM (EDT)

Piedmont Wine Dinner with Michele Chiarlo Wines at Max Amore 2-26-19

Max Amore in Glastonbury presents a Wine & Food Pairing Dinner featuring the wines of Michele Chiarlo Winery

Special Guest Speaker for the evening

Massimo Galvano

Italian Wine Director – Kobrand Corporation

A STORY OF A FAMILY

The Chiarlo Family home in their vineyards

Since 1956, Michele Chiarlo has been vinifying the essence of Piedmont, loving and developing the most incredible wine region in the world. There are 110 hectares of vineyards between Langhe, Monferrato and Gavi. These crus respect both ecological criteria & the expression of the terroir.

Michele Chiarlo has not abandoned his philosophy. Rigorous selection of the best grapes from only the most reputable growers in the most favored vineyard areas and longer aging in oak and then in bottle prior to release were measures he adopted before the DOC laws. Additionally, from the beginning, Michele Chiarlo has directly managed or personally overseen every aspect in the productions of his wines. Since the early 1990s, his sons, Alberto and Stefano, have also held management roles.  Alberto, the elder, directs Marketing and sales; Stefano, an oenologist by profession, manages vineyard operations and collaborates in production in the cellars.

We are very pleased to present these wines at Max Amore as part of our continued wine dinner series featuring some of the world’s great estates.

Menu Created by Chef David Stickney

Tuesday February 26th, 2018

Seating at 6:30pm

-Amuse-

Polenta Dusted Veal Sweetbread

Parsnip Puree, Romanesco

Gavi Le Marne 2016

-Primi-

Piemontese Beef Tartare

Cured Egg Yolk, Black Truffles, Parmigiano Reggiano

Nebbiolo Il Principe 2015

-Secondi-

Fresh Paccheri & Venison Bolognese

Cipolini Onion, Smoked Pistachio Crumbs, Stracciatella

Barbera d’Asti Superiore Nizza Cipressi 2016

-Terzo-

Espresso & Porcini Rubbed Prime Rib

Gorgonzola Popover, Caramelized Brussels Sprouts,

Seacoast Mushroom Ragu

Barolo Tortoniano 2013

-Dolce-

Pastiera Di Napoletana

  Moscato d’Asti Nivole 2016

Sunset over the Chiarlo home vineyard

$90 Per Person

(Not Including Tax or Gratuity)

Please call Max Amore for Reservations

860-659-2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

Max’s Valentine’s Day at the Wine House at Crystal Ridge Winery

Max Restaurant Group is very pleased to partner with Crystal Ridge Winery in South Glastonbury, to present an exclusive Valentine’s Day Dinner in the winery. Located on 200 acres above South Glastonbury, with some of the best views in Connecticut and surrounded by vineyards and orchards, this is a romantic and intimate setting.

Enjoy a reception in the winery loft overlooking the CT River Valley, then enjoy a reception followed by four course meal paired with wines from Crystal Ridge as well as other world class selections. Finish the evening with a decadant dessert and wine pairing.

Thursday February 14

Menu by Max Restaurnat Group Culinary Director

Reception 6:30 – Followed by Dinner


Reception

Libations and Passed Hors d’Oeuvres

Tuna Tartare Tacos

Oyster Rockefeller

Brie & Fig Crostini

Buffalo Chicken Meatballs

Lamberti Rosé Spumante, Italy nv

Lose Your Shoes Tonight Cocktail

First

Caribbean Coconut Lobster Bisque

Crispy Plantain Chips, Ginger Lobster Salad

Second

Roasted Beet Salad

Goat Cheese Crema, Red Watercress, Blood Oranges,

Tangerine, Pistachio, Pomegranate Vinaigrette

Third

Duck Confit Pasta

Ricotta Cavatelli, Mushrooms, Swiss Chard, Cipollini Onions,

Parmesan, Brioche Crumble, Black Truffle Sauce

Forth

Sous Vide Short Rib Oscar

Crab Crusted Short Rib, Yukon Gold Potato Risotto,

Roasted Carrots, Shaved Asparagus Salad, Hollandaise

Wine Service for Dinner to include your choice of

Max Family Cuvée Reserve Napa Valley Red, 2016

Max Family Cuvée Reserve Sauvignon Blanc, Sonoma, 2017

Famigla Pasqua 11-Minute Rosé, Italy, 2017

Dessert

Chocolate Raspberry Mousse Candy Cake

White Chocolate Anglaise, Berries

Love Over Money, Tokaj Evolúció Late Harvest, 2015


Tickets are $250 per couple, inclusive of all taxes and fees

To purchase tickets, go to our Eventbrite page by clicking here

MICHTER’S DISTILLERY DINNER AT MAX’S OYSTER BAR – PERFECT FOR WINTER SIPPIN’

Max’s Oyster Bar is very pleased to present a

An All-American US*1 Distillery Dinner

Featuring

MICHTER’S DISTILLERY LIMITED PRODUCTION AMERICAN WHISKEYS

Founded in 1753

With Special Guest Speaker Kenny Ng

Regional Director, Michter’s Distillery

The US*1 expressions, so named to honor Michter’s heritage harkening back to America’s first whiskey company, founded in 1753, consist of some of the finest single barrel and truly small batch whiskeys available. We are very pleased to present these wonderful and extremely limited whiskies in cocktails and straight alongside Chef Peterson’s menu.

Thursday | January 31st | 6:30 seating

Chef Peterson is currently working on the menu, it will be posted as soon as he completes. But here is the basic lay-out and the flow of whiskeys that will be presented to give an idea of what we are talking about.

Cocktails created by Bar Manager Derek Vitale.

Chef’s Reception

Michter’s Cocktail

1st

Michter’s US*1 Bourbon and US*1 Rye

(straight taste side by side)

2nd

Michetr’s Toasted Head Rye – straight

3rd

Michter’s Bourbon 10 year – straight

4th

Michter’s “Surprise”

(a limited edition offering direct from the source)

Dessert

Another Michter’s Cocktail (Depends on the dessert)

$90.00 per person

(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations

860-236-6299

Max Lunch Club 2019 Season Dates

“One of the best value food and wine events around, period.”

I am very pleased to announce the dates for our upcoming season of Max Lunch Club events at Max’s Oyster Bar, in West Hartford Center.

For years, we have been presenting great offerings of wine and food combinations in essentially what is a trimmed down wine dinner, but delivered at lunch (and always on a Friday). I try and make sure that we are visited by winery and industry processionals that have an interesting perspective on the topic at hand, and can give our Lunch Club guests some great insight to the wines we are featuring. All of this paired with Chef Bob Peterson’s creations make for a great way to enjoy an afternoon, and a civilized luncheon.

Additionally, I take a lot of professional pleasure and pride in making these selections and pouring the wines that I have hand-selected for each event. Bringing the various guest speakers to our market and introducing them to the Lunch Club members is such a great way to work with wine that I have discovered and enjoy – I hope you agree.

Here is the list of dates that will be filled for the 2019 season, and while all topics have not been filled in quite yet – I am working to get these topics filled shortly, and will be updating as I gets commitments.

As always we ask our guest to arrive at 12:45, and generally plan to start the event at 1pm. We will also be continuing our partnership with the Wise Old Dog wine shop in West Hartford on all of these events.

Please feel free to reach out to me if you have any questions or comments.

Cheers!

Brian Mitchell, Director of Wine and Beverages for the Max Restaurant Group

January 25th – Rhone Wines through the lens of the Famille Perrin

For this date we venture to the Rhone Valley and taste selections from the Perrin family, owners of Chateau de Beaucastel, perhaps considered to be the premier Chateauneuf-du-Pape estate. The Perrins have been a long-standing favorite of mine, and they continue to develop new wines and regions to show the diversity of the wine regions of southern France. Paul Nerz of Vineyard Brands, the import company responsible for the Perrin wines in the US, will be on hand to present.

Click here to see the full menu.

February 22 – Thom Horsey of Ste. Michelle Estates

Wine Educator Thom Horsey of Ste Michelle Estates pays us a visit and will be presenting wines from the larger portfolio of this top producer. Stay tuned for the specif wines and menu.

March 25 – TBD

April 12th – Matteo Bolla from Valdo Winery – a Perspective on Prosecco

Prosecco is about the hottest wine category going over the past ten years, only surpassed perhaps by Rose (who would have thought?). The Bolla family has been making exceptional Sparkling wines north of Venice since the 1930s, and the current generation has been working hard to make it event better. Matteo Bolla is an exceptional ambassador for the family winery and the region as a whole. See why Prosecco is not just a note wine, but a diverse region with complex wines.

May 17th – TBD

June 14th – TBD

July 12th – Loire Valley from Sancerre to Saumur

This past year I had the pleasure to travel to the Loire and experience some phenomenal wines from regions that are familiar to some, but less well-known to others. For this lunch I will be presenting a selection of wines from top producers I met on my travels.

August 9th – TBD

September 13th – TBD

October 4th – TBD

October 25th – TBD

November 22nd – 6TH Annual Beaujolais Luncheon

This has become an annual favorite, and a lunch that I personally really enjoy. Each year I present a Beaujolais Nouveau from the current release, which is allowed to be released just the day before to the world. This is followed by a selection of top wines from smaller producers that have contributed to the absolute turn-around in everyone’s view of the Beaujolais region. The leader in authentic and pure wines, this is the new frontier of exceptional value and food-friendly wines from France. Chef usually pairs with some classic French dishes, making this all the better for foodies!

Winemaker Dinner with Augusto Boffa of the Pio Cesare Winery in Piemonte, Italy

Max a Mia is Very Pleased to Present

An Italian Wine Dinner Featuring

The Historic Pio Cesare wines of Piemonte

With Special Guest

Mr. Augusto Boffa

Pio Cesare Winery Family Member

Pio Cesare has been producing wines for 135 years and through five generations in its ancient cellars in the center of the town of Alba.

The Pio Cesare winery was founded in 1881, by Cesare Pio. He was a very successful entrepreneur and was inspired to produce a small and select quantity of wines from the hills of Barolo and Barbaresco for himself, his family, friends, and customers. Cesare Pio was dedicated to the terroir of the Piedmont region and to producing wines of the highest quality.

Today, the family members travel extensively to more than 50 countries around the world, echoing what Cesare Pio himself did at the beginning of our history—promoting the name and reputation of the Pio Cesare winery to restaurants, hotels, wine shops and wine lovers worldwide. We are very pleased to welcome fourth generation from Pio Cesare to Max a Mia for this winter wine dinner.

For this dinner we have selected a number of wines from these top estates to feature along with the cuisine of Chef Lundgren.

Tuesday January 22, 2019

6:30 reception, followed by dinner

Reception

Pensieri d’Inverno

a cocktail Featuring Pio Cesare Barolo Chinato

Stuffed Mushrooms

Porcini and Cambezola Risotto

Carne Crudo

Grass Fed Organic Beef, Local Egg Yolk, Crostini, Parmigiana Reggiano

Course 1

Pio Cesare Gavi DOCG, 2016

Vitello Tonnato

Roasted Veal, Tuna Sauce, Caperberry, Grilled Meyer Lemon

Course 2

Pio Cesare Nebbiolo Langhe DOC, 2015

Grilled Quail

Seacoast Organic Mushrooms, Sunchokes, Zucchini,

Bagna Cauda

Course 3

Pio Cesare Barolo DOCG, 2014

Barolo Braised Beef Cheeks

Creamy Polenta, Blistered Tomatoes,

Pan Jus

Formaggio

Pio Cesare Barbera d’Alba Fides DOC, 2015

Il Fortteto Moliterno Black Truffle Cheese, Fresh Fig, Native Honeycomb        

Dolce

Nutella Truffles, Sea Salt

$89 per person (exclusive of tax and gratuity)

Please contact

Max A Mia for reservations

860-677-6299 | 70 EAST MAIN ST. | AVON, CT 06001

Summer Thyme for Food & Wine at Max’s Tavern

MAX’S TAVERN

is pleased to present

a 5-part Dinner on the Patio Series

Pick your favorite event (or two or three) and join us for some delicious summer eating.

Includes food and beverage featured each night.

5-8pm on the patio

 

3 August

Shucked 

Oysters, Clams, Scallop, Ceviche, Tuna Poke

Bubbles & Summer Wines

Broadbent Vinho Verde

Honig Sauvignon Blanc

Roederer Anderson Valley Brut

La Vielle Ferme Rosé

 

10 August

Game Night

Grilled Venison, Buffalo Burgers, Wild Boar

Wine that plays well with Game

Jean Vincent Sancerre

Murphy Good Cabernet

Chapoutier Crozes Hermitage Petite Ruche

Baldacci Syrah Allwin

 

17 August

Something Corny

Grilled Street Corn, Grilled Scallops & Corn Salsa, Shrimp & Corn Bisque

Corn Whiskey Cocktails and Chardonnay.

Nielsen Chardonnay

Casa Lapostolle Chardonnay

Smugglers Notch Straight Bourbon Whiskey

Smooth Ambler Contradiction Bourbon

24 August

Pigs ‘n’ Pinot

A Tavern Pig Roast

Lots of Different Pinot Noir Varieties

Roche de Bellene Bourgogne Rouge

Patton Valley Pinot Noir

Sainstbury Garnet Pinot Noir

Joseph Phelps Freestone Pinot Noir

31 August

Endless Summer

Lobster Roll Sliders, Burger Sliders, Potato Salad, Grilled Corn

Local Brews & Max Cuvee

Brewtus Maximus APA, Thomas Hooker Brewing Company, Bloomfield, CT

Fresh Pick IPA, Fort Hill Brewery, East Hampton, MA

Max Cuvee Red, Napa Red Blend

Max Cuvee White, Sonoma Sauvignon Blanc

Ticket price $50 Per Person Per Event
(does not include tax and 18% gratuity)

Each event sold separately.

Call to Reserve Your Seat
413-746-6299
Max’s Tavern • 1000 W Columbus Boulevard • Springfield • MA

The Cooper: Buffalo Trace Bourbon Dinner

Thursday July 19th – 6:30 Seating

Arrival

Where The Buffalo Roam

Whiskey Slush Cocktail With Buffalo Trace Bourbon

Hush Puppies/ Spicy Remoulade

Deviled Eggs/Maple Bourbon Bacon

Kentucky “Rolled” Oysters/ Tartar Sauce

All Passed Hors D’oeuvres

First Stop

Kentucky Becomes A State

1792 Bourbon Tasting

Kentucky Burgoo

Traditional Stew That Dates Back to The Civil War Ours Would Feature Braised Duck Leg, Pork Shoulder and Brisket, With Black Eyed Peas, Collard Greens, Okra and Sweet Corn

Moving Right Along

A Founding Father Cocktail

Featuring E. H. Taylor Single Barrel Bourbon

Bourbon Glazed Pork Tenderloin

Sweet Tea Brined and Chargrilled, With Kai Kai Farms Stewed Black Eyed Peas,

Dirty Rice, Crispy Sunchokes

Just Up This Way

The Economy Grows

Eagle Rare Bourbon Tasting

Southern Fried Chicken

Crispy Buttermilk Brined Chicken Thighs, Cheddar Jalapeno Cornbread, Hot Honey Sauce

INTERMEZZO

Not Everyone Likes Bourbon…

Wheatley Vodka Cocktail Featuring the Only Vodka Made in Kentucky

Final Stop

With Bourbon Anything Is Possible

Featuring Buffalo Trace Bourbon Cream

Mini Chocolate Pecan Tart

Vanilla Bean-Bourbon Whipped Cream

$79 Per Person

(Not Including Tax or Gratuity)

For Information & To Reserve Seating, Please Contact

The Cooper Craft Kitchen & Bar

4610 PGA Boulevard | Palm Beach Gardens

(561) 622-0032