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

Max Lunch Club – Sancerre: It’s In the Rocks!

Max’s Oyster Bar Is Pleased to Present  

The Friday Lunch Club

Sancerre: It’s in the Rocks

Featuring Selections from Henri Bourgeois

Sancerre is a beautiful hilltop city, surrounded by magnificent vineyards, the soils of which are the driving force behind the beauty of the Sauvignon blanc expressions from this area. For this edition of The Friday Lunch Club, we explore some of the various aspects of Sancerre, through multiple expressions of what the chalky hills can produce. We pair selections from Henri Bourgeois along with the cuisine of Chef Robert Peterson for this engaging mid-summer event.

Guest Speaker
Gia Pascarelli
Loire Valley Wine Specialist

Friday July 13, 2018

arrival
Henri Bourgeois Châteaumeillant Gamay Rosé, 2017, Loire
Chef’s Amuse-bouche

1st
Henri Bourgeois Sancerre La Côte des Monts Damnés, 2017, Loire
Crispy Lobster Ricotta Mint Stuffed Rosedale Farms Squash Blossoms
Squash Noodle Salad, Garlic Scape Pesto, Tomato Jus

2nd
Henri Bourgeois Henri Bourgeois Sancerre d’Antan Silex, 2015, Loire
Baked Lemon Herb Butter Copps Island Oysters
Lardo, Starlight Gardens Baby Greens, Jardinière Vegetables

3rd
Henri Bourgeois Sancerre Rouge Les Baronnes, 2014, Loire
Wild Alaskan Sockeye Salmon
Fingerling Potato Frites, Local Charred Beans, Gribiche

Something Sweet
Cherry Profiterole
Pâte à Choux House Made Branded Cherry Ice Cream, Chocolate Sauce, Pistachios

$49.00 per person
(not including tax or gratuity)

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

St Francis Women’s Heart Health Program is a Success with Josh Cellars

Each year the Max Restaurant Group teams up with Josh Cellars for a month-long promotion, where for every glass, quartino and bottle of Josh sold, a portion of the proceeds is donated to the St Francis Foundation in support of their Women’s Heart Health Program. This is a fabulous program that goes out into the community to provide screenings related to cardio-health, as well providing both preventive and treatment resources to women at risk for heart related health issues.

We are very pleased to announce the 2018 contribution totaled over $7000, and will have a direct impact on the various programs and events that are part of the initiative.  Max Restaurant Group would like to thank all of our guests for recognizing the benefits of such a program and making a difference by enjoying a glass or bottle of Josh Cellars wine.

From left to right: Brian Mitchell, Director, Wine & Beverages, Max Restaurant Group; Lynn B. Rossini, Vice President and Chief Development Officer, Saint Francis Foundation; Anita M. Kelsey, MD, FACC, FASE is Associate Chief, Section of Cardiology and Director, Women’s Heart Program — Saint Francis Hospital and Medical Center; Steve Abrams, Managing Partner, Max Downtown

A little bit about the Women’s Heart Health Program

The Women’s Heart Program is offered free to any woman over 18. It is designed to help women take a proactive approach to heart disease through education and increased awareness. Participants register for an education session provided by a cardiologist, registered nurse, a registered dietitian, and an exercise physiologist. The staff of the Women’s Heart Program will assist you in developing individualized goals for reducing your risk of heart disease, making appropriate dietary changes, and beginning a structured exercise program.

What happens at a Women’s Heart event?

  1. It lasts about 1 hour, and is led by our team of healthcare professionals that includes a cardiologist, exercise physiologist, a registered dietitian, and a nurse.
  2. The team evaluates your heart risk by looking at your BMI, weight, waist circumference, and blood pressure. Our team may also assess your diet history, any available labs you may have, your physical activity and any other pertinent medical history.
  3. The Cardiologist and nurse will review the signs and symptoms of heart disease for womens and discuss risk reduction strategies.  The dietitian will make heart-healthy recommendations about diet, and the exercise physiologist will make physical activity recommendations to help you meet your goals.
  4. The staff also provides educational lectures to groups looking for a team wellness approach.

Although heart disease is the biggest health threat to women, it is preventable.

For more information about the St Francis Hospital and Medical Center’s Women’s Heart Health Program – please visit their website.

For information about Josh Cellars – please visit their website.

 

 

May Lunch Club at Max’s Oyster Bar – Rosé All Afternoon

The Lunch Club – Rosé Edition:

Featuring a Selection of the Hottest Wines for the Season

Rose wine has been around since wine has been around, but only in the past 5-10 years have American wine drinkers really embraced the style, now making it the fastest growing category in the wine industry.  Rose is made from many varieties and in every region of the world where wine is made. From light and easy to fuller-bodied, it comes in bottles, cans and kegs. Perfect for Spring and lighter fare – join us as we celebrate everything pink with some Friday afternoon Rosé drinking and a menu by Chef Hunter Morton’s.

Guest Speaker

Susan McQuade

Winebow Group

COMPLETE MENU TO FOLLOW, BUT HERE IS A PRE-VIEW WITH THE WINE LINE-UP…

Friday May 18, 2018

 Menu by Chef Hunter Morton

arrival

Juve y Camps Brut Rosé Cava NV (Pinot Noir), Spain

1st

Amble + Chase Rosé, 2017 (Grenache, Syrah, Cinsault), Provence

2nd

Massaya Rosé, 2017 (Cinsault, Syrah, Cabernet Sauvignon), Lebanon

3rd

Marietta Cellars Old Vine Rosé, 2017 (Syrah, Grenache Noir, Grenache Gris), California

Something sweet

Couly Dutheil Chinon Rosé, 2017 (Cabernet Franc), Loire

 

$49.00 per person

(not including tax or gratuity)

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

860-236-6299

Max Lunch Club: 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

Ridge Winery Spring Release & Tasting dinner

Last year we asked the question, “Does Ridge matter?” And with a resounding YES, we featured the new releases and some very special cellar wines from Ridge Vineyards in a delightful tasting and dinner combination. The format was enjoyed so much we are hosting the tasting and dinner once again.

In today’s wine world there are many choices.  Since the late 1950s, Ridge Vineyards has been making extraordinary wines in a natural and traditional manner, something many winemakers left but have come back to.  The wines by Ridge Vineyards are different, they are full of flavor, flavor of the land from which they are grown and produced.  This is something that can be lost by younger winemakers, but with the guiding hand of Paul Draper since 1969, Ridge is still more relevant today, than perhaps it has been at any time in its many years. Max Downtown is very pleased to preset

a fabulous tasting & pairing dinner Highlighting the Spring 2018 releases from Ridge Vineyards.

RIDGE VINEYARDS

Wines That Matter

Spring 2018 Release Tasting & Pairing Dinner

April 5th

6:15pm New Vintage Sampling & Reception | 7:00pm Dinner Seating

Menu by Chef Chris Sheehan

Presentation by Brian Mitchell

Tasting and Reception

New Spring Releases from Ridge Vineyards, including:

Estate Chardonnay 2016

Estate Cabernet Sauvignon 2015

Geyserville 2016

East Bench Zinfandel 2016

Paso Robles Zinfandel 2016

Passed Hors d‘Oeuvres and Charcuterie

 

Pairing Dinner

Course 1

RIDGE ESTATE CHARDONNAY 2016

Tuna Toro

Bergamot, Wild Ginger, Smoked Shoyu

 

Course 2

RIDGE MONTE THREE VALLEYS ZINFANDEL 2015

Sheep’s Milk Gnudi

Morel Mushrooms, English Peas, Ramp Butter

 

Course 3

RIDGE ESTATE CABERNET SAUVIGNON 2015

Creekstone Farm Lardo Wrapped Fillet

Smoked Carrots, Spicy Greens, Spring Garlic Salsa Verde

 

Dessert

RIDGE GEYSERVILLE 2007

Chocolate & Macadamia Terrine

Coconut, Lime, Passion Fruit

 

$125 Per Person

(Not Including Tax or Gratuity)

Please Call Max Downtown for Reservations

(860) 522-2530

185 Asylum St, Hartford, CT 06103

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

 

Take a look at this week’s speacials : loblaws flyer, walmart flyer, freshco flyer, no frills flyer, food basics flyer

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

 

Take a look at this week’s speacials : loblaws flyer, walmart flyer, freshco flyer, no frills flyer, food basics flyer

New Wines on the List at Max’s Oyster Bar are Perfect for Oysters

This week we added a few new selections to the wine list at Max’s Oyster Bar. These choices were based on recent tastings I have attended and the strength of the 2015 and 2016 vintages in Burgundy in particular.

The definite standouts for me are from a tasting in New York I attended last week. This showcased a great selection of these top vintages, but in a dramatic side by side fashion, allowing for an easy review of the vintage styles comparatively, and together. The two wines of note are a 2016 1er Cru Chablis from Domaine de Chantemerle, from the famous vineyard Fourchaume. Great core of chalky, wet stone, wrapped around crisp green apple flavor. Perfect or a big plate of raw seafood. The other standout is the 2015 Grand Cru Chablis from Domaine Pinson, this one in particular from the Les Clos vineyard, the biggest of the seven climates in GC Chablis. This wine not only has the great chalky style in the mid-palate, but richness and length rarely met with other Chardonnay. The other thing that stood out for me is the the fact that despite these wines are top sources, the prices are very reasonable and we are able to present on the wine list as comparative values. Perfect styles for our menu.

The third wine I added this week to the list at MOB, is a tasty Chenin Blanc form the Montlouis-sur-Loire appellation. Many people are familiar with Vouvray, which is the area just across the river from Montlouis, but less familiar is that great Chenin Blanc also comes from this side of the river. I tasted this wine with the staff and they were all in love with the chalky, green apple and brioche flavors of this wine. A perfect wine to have as an alternative to Chardonnay or Sauvignon Blanc. delicious and balabced and relative bargain on our selections.

Check out this article for a bit more information on Montlouis-sur-Loire.

Three great wines from the Loire in France and from outstanding vintages – all on the list this week at Max’s Oyster Bar.

  

Take a look at this week’s speacials : loblaws flyer, walmart flyer, freshco flyer, no frills flyer, food basics flyer

Full Selection of Holiday and Seasonal Beers on Tap at Max Burger WH

I just stopped by Max Burger in West Hartford this afternoon and they have a great selection of drafts on hand for the weekend.  If you have not stopped in to see us in a while, we revamped the entire bar area this past summer and installed extra beer lines in on our new fire-engine red draft tower.  From the cooler to the faucets, everything is brand new and pouring perfectly.

On draft tonight and over the weekend (tapped at various times so check our UnTappd page for updates), will include, among others –  Thomas Hooker #No Filter (CT), Prospect Hop Flavored Cider (MA), Fat Orange Cat Hanna Banana (CT), Maine Peeper (ME), Relic The Mage (CT), Jack’s Abbey House Lager (MA), Two Roads No Limits Hefeweizen (CT), New England Brewing Co Sea hag IPA (CT), Two Roads Clementine Gose (CT), Hooker Liberator (CT), Stone Enjoy By (CA), and many, many more.

Plus Thursday is half-priced cans of beer all day long! 

Take a look at this week’s speacials : loblaws flyer, walmart flyer, freshco flyer, no frills flyer, food basics flyer