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

Loire-Valley-at-Fish- copy

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

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

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

CAREME

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

nicolas-Grosbois

Reception

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

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

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

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

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

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

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

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

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

in conjunction with

cindy's_table copy

 #nkh

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

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

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

Thursday March 5th

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

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

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

Seating at 7:00pm

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

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

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

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

$149 per person
Not including tax or gratuity

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

Tröegs Brewing Tap Take Over at Max Burger West Hartford

February 4th – Max Burger West Hartford welcomes Tröegs Brewing to CT for the very first time with a tap-take-over night.

Troeg's Nugget Nectar

 

 

 

 

 

 

 

 

 

 

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.

Beginning about 5pm, we will be pouring the following Tröegs beers:

  • Perpetual IPA
  • Hop Back Amber
  • Tröegenator Doppelbock
  • Cultivator Helles Lager
  • Java Head Coffee Stout
  • Nugget Nectar Imperial Hoppy Amber

Contact Max Burger in West Hartford for full details, no reservations required – just come on in and enjoy.

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

7th Annual Whiskey Dinner at Max’s Oyster Bar Featuring Rye Whiskey

RYE: A New York-inspired Cocktail & Food Pairing Dinner

whiskey on the rocksThis year for our annual Whiskey Dinner, Max’s Oyster Bar team will be featuring classic Rye Whiskey based cocktails from the New York City historical drink book, and specifically the regional variations on the Manhattan Cocktail. Each course is paired with a classic interpretation of this delicious drink, each with their own touch made famous by bartenders past and present.

Rye whiskey is an inherently American spirit, and what better way to showcase this than with an inherently American drink? We say, there is no better way, and so we have an entire menu centered around these themes. Join us for this excellent dinner, “tour” the regions of New York City, and stay warm with Rye Whiskey.

Menu by Chef Hunter Morton
Cocktails by Brian Mitchell
Whiskey Presentation by Ed Dunn, American Whiskey Specialist

nyc-empire-roomThursday January 29th

Reception 6:30pm
The Manhattan
Old Overholt Rye, Carpano Antica, orange & aromatic bitters

Hors d’oeuvres

Course 1
Brooklyn
Dickel Rye, Dolin Dry Vermouth, China China, Maraschino Liquor

Rye Cured Loch Duhart Salmon | Baby Greens | Rye Crisp | Orange Honey Marmalade | Pickled Mustard Seed

Course 2
Red Hook
Bulleit Rye, Punt e Mes, Maraschino Liquor

Smoked Oyster Stew | Salsify | Bacon | Grits

Course 3
Carrol Gardens
Russell’s Reserve Rye, Amaro, Punt e Mes, Maraschino Liquor

Butternut Squash Ravioli | wild mushrooms | maple Sage Butter

Course 4
Green Point
Whistle Pig Rye, Yellow Chartreuse, Carpano Antica, angostura and orange bitters

Braised Pork Belly | Brussels Sprouts | lentils | Bacon Marmalade

Dessert
The Slope
Hudson Maple Rye, Punt e Mes, Apricot, angostura

Sweet Potato Doughnuts | Whiskey Caramel

Please call Max’s Oyster Bar for reservations

964 Farmington Avenue | West Hartford | CT 06107 | (860) 236-6299
$89 per person, not including tax or gratuity

“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 ,

Lawson’s Finest Liquids Debuts at Max Burger and Trumbull Kitchen

Lawsons-Sip-Of-SunshineFollowers of truly small production, boutique, even mythical beers will take note about the fact that Connecticut has a new player on the scene.  A player with a big reputation already established for itself.

Lawson’s Finest Liquids out of Warren, Vermont, has become available in extremely limited quantities in the Hartford market, and we will be tapping at two Max location’s later today.

What is so special about this brewer and the beers they produce?  Well, too start – not too many breweries can claim multiple 100 point beers on BeerAdvocate. Lawson’s can, of course.  Making beers that achieve the “World Class” status is no easy feat, and to have one of these beers available on our bars is a real treat.

The Sip Of Sunshine from Lawson’s will be tapped for lunch at Trumbull Kitchen in Hartford, and later today Max Burger in West Hartford will also be tapping a keg.  Based on our recent experiences with similar beers we expect the kegs to go very quickly.  We are lovers of these balanced and delicious craft beers, and feel very lucky to be able to offer these selections to our guests.

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

Hoptoberfest to Support the CT Farmland Trust

On October 12th, The Max Restaurant Group is hosting its 1st annual Max’s Hoptoberfest.  A portion of the proceeds are being designated to benefit the Connecticut Farmland Trust, a non-profit organization dedicated to preserving CT’s farmland for use now and into the future.

For a full explanation of exactly what the Trust does, here is a short video they have recently put together…

Hoptoberfest Beer Dinner @ Max Downtown 10-14-14

Oktoberfest-beer
Max Downtown Presents a Hoptoberfest Beer Dinner

Get your Hoptoberfest weekend celebrations off to an early start on Friday evening Oktober 10, at Max Downtown, featuring a comparative Oktoberfest Beer Dinner with coursed selections of Oktoberfest and Harvest style beers from the United States and Germany. Paired side by side, these brews are matched with selections from Chef Hunter Morton of Max Downtown.

Special Guest Speaker for the evening is Jon Stack, Connecticut-based Craft Beer Specialist

Friday October 10th, 2014

American Oktoberfest Sip & Sample Beerception – 6:30 pm
Blue Point Brewing Oktoberfest
Goose Island Brewing Oktoberfest
Two Roads Ok2berfestSpaten-oktoberfest

Seating – 7:00 pm
Course 1
PRETZELS & PASTRAMI
Gary’s beer braised onions, Cato corners cheddar, caraway mustard
US – Thomas Hooker Brewing Octoberfest Lager
DE – Spaten Oktoberfest

Course 2
GEMISCHT WURST
House-made artisinal Sausages, potato strudel, braised cabbage, rutabaga mustard
US – Widmer Brothers Okto
DE – Warsteiner OktoberfestHackerPschoor-oktoberfest

Course 3
SPANFURKEL                   Secchiarolli Farm Roasted Suckling Pig, Apples chestnut stuffing, brown butter spetzle, Sage jus                     US – Long Trail Harvest Barn Ale DE – Hacher-Pschoor Oktoberfest

Redhook-pumpkin-porterDessert
BLUE HILL ORCHARD APPLE FRITTERS
Subedge Farm Hopped ice cream, Maple glaze
US – Redhook Brewery Pumpkin Porter
DE – Aecht Schlenkerla Rauchbier

$55 per person                               (not including tax or gratuity)

For reservation please call           Max Downtown
185 Asylum St, Hartford, CT 06103
(860) 522-2530

maxdowntown.com

What’s On Tap This Week @ Max Burger West Hartford

by Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

beer-chico-floydsThis summer Sierra Nevada Brewing, one of (if not the) leading Craft Brewer in the United States, set out on a summer long tour and festival drive.  Taking their bus and brewing genius across the country, the folks for Sierra stopped over in Festivals from Californai to Maine.  Along the way they created and made a series of beers that are as unique and varied as any out there – all in conjunction with 12 other craft breweries.  You can read about this huge collaborative effort on the Sierra Nevada Beer Camp webpage by clicking here.

To celebrate this huge endeavor, Max Burger in West Hartford will be featuring a selection of these collaborative brews from the Beer Camp collection, starting today with the Sierra Nevada / Three Floyd’s Brewing Co. Chico King Pale Ale.

brewer-3flyds3 Floyds has a reputation as the Midwestern kings of alpha (hops). Chico King is a mash-up of a mutual passion between these breweries for hoppy pale ales, and combines a uniquely robust malt body with intense citrusy and fruity new school hop varietals.

3 Floyds marches to the beat of their own (double kick) drum when it comes to collaboration, often partnering with comic book artists, tattoo parlors or heavy metal bands when inspiration strikes. These eclectic beers are coveted throughout the Midwest and some beers, like the legendary Dark Lord Imperial Stout, have spawned something akin to a beer-themed holiday in the brewery’s hometown of Muenster, IN.

On tap today, come into Max Burger West Hartford to taste some of this very limited production beer.  We will be following this up with a selection later in the week, including other Beer Camp collaborative brews, such as:

Sierra Tater Ridge Scottish Ale, brewed with the Asheville Brewers Alliance, from Asheville, NC

Sierra Yonder Bock Tropical Maibock, brewed with Cigar City Brewing out of Tampa, FL

Sierra There and Back English-style Bitter, brewed with New Glarus Brewing in New Glarus, WI

Sierra Double Latte Coffee Milk Stout, brewed with Ninkasi Brewing Co., from Eugene, OR

Sierra Yvan the Great Belgian Style Blonde, brewed with Russian River Brewing Co, out of Santa Rosa, Ca

Sierra Alt Route Altbier, brewed with Victory Brewing out of Downington, Pa

Max Supports Lea’s Foundation – Donate All Month Long

Lea's Foundation_stackedSEPTEMBER IS National Leukemia & Lymphoma Awareness Month

In recognition of this, throughout September, all Max Restaurant Group locations are joining with Chateau St Jean Wines and Beefeater Gin to support Lea’s Foundation for Leukemia Research.

Buy a glass of Chateau St Jean or a Beefeater London Dry Gin cocktail, and a portion of the proceeds will be donated.

beefeater-london-dry-gin-logo-67675Lea’s Foundation for Leukemia Research, Inc., was formed in 1998 to honor the memory of Lea Michele Economos, who at the young age of 18 was diagnosed with leukemia, and subsequently lost her battle when she was only 28 years old. Lea’s Foundation raises money to fund research into the causes of and cures for leukemia and its related cancers lymphoma, Hodgkin’s lymphoma and multiple myeloma).

ChateauStJean

 

For more information – visit  www.leasfoundation.org

 

 

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