Max Fish Presents Leblon Cachaca Dinner #2

2015-06-11 Leblon Dinner

Max Fish is very pleased to present a
LEBLON
CACHAÇA DINNER

June 11th, 2015
With special guest Steve Luttmann,
Founder & President of Leblon Cachaça

Menu by Robert Peterson, Executive Chef at Max Fish
Cocktails by Andres Soriano, Bar Manager at Max Fish

Reception 6:30pm
O Corocao Cocktail, featuring Leblon Cachaça

Course 1
Lau Morango
Strawberry, demerara, lime

Caramelized Salmon
Guava glaze, palm heart salad, avocado, jalapeno vinaigrette

Course 2
Rosemary in Rio
rosemary, lemon, honey

Grilled Squid & Octopus
Moqueca bahiana broth, dende oil, sweet peppers, coconut milk

Course 3
O Tiki
triple sec, falernum, lime

Gringo Churrasco
Pork Belly Wrapped Beef Tenderloin, Linguica, farofa, black bean sauce,
chimmichurri

Dessert
La Brasilia
Leblon Cedilla, rock candy, bitter

Passionfruit Crepe Cake
Ripe strawberries, toasted coconut

$69 per person
not including tax or gratuity

Please call Max Fish in Glastonbury for reservations
860-652-3474 (FISH)

110 Glastonbury Blvd, Glastonbury, CT 06033
maxrestaurantgroup.com/fish

1815 to 2015: Celebrating 200 years of Laphroaig Whisky

MAX DOWNTOWN IS VERY PLEASED TO PRESENT
1815 TO 2015:
A CELEBRATION OF 200 YEARS OF LAPHROAIG SCOTCH WHISKY

WITH SPECIAL GUEST SIMON BROOKING
MASTER WHISKEY AMBASSADOR FOR LAPHROAIG DISTILLERY

Simon_brooking

TUESDAY MAY 12TH AT MAX DOWNTOWN, HARTFORD

6:00PM
MEET & GREET RECEPTION WITH SIMON BROOKING
LAPHROAIG 10 YEAR COCKTAIL

6:30PM SEATING

MENU BY CHEF CHRISTOPHER SHEEHAN

1
HOUSE MADE LAMB SAUSAGE
FAVA BEANS, PICKLED RHUBARB, SHISITO PIPPERADE
LAPHROAIG SELECT

2
CITRUS CURED SCOTTISH SALMON
TARRAGON CRUMPET, BEETS, RADISH, WATERCRESS CRÈME FRAICHE
LAPHROAIG 10 YEAR CASK STRENGTH

3
POINT JUDITH RAZOR CLAMS
SMOKED POTATO, PANCETTA, RAMP BUTTER
LAPHROAIG QUARTER CASK

4
ROASTED WAGYU SIRLOIN
MOREL MUSHROOMS, BUNCHING ONIONS, NETTLE EMULSION
LAPHROAIG TRIPLE WOOD

5
COCONUT AIR CAKE
LAPHROAIG CHOCOLATE PUDDING
LAPHROAIG 25 YEAR

laphroaig-25y

$125 PER PERSON
NOT INCLUDING TAX OR GRATUITY

SEATING IS VERY LIMITED.
PLEASE CALL FOR RESERVATIONS: 860.522.2530

CITY PLACE, 185 ASYLUM STREET HARTFORD, CT 06103

see the video tour of Laphroaig below…

Click here for the Max Restaurant Group online Calendar

7th Annual Glenlivet Scotch & Cigar Dinner at Max Fish: SECOND DATE ADDED!

Glenlivet-email-ADDED-NIGHT copy2ND DATE ADDED! WEDNESDAY, APRIL 29TH

7th Annual Glenlivet Scotch & Cigar Dinner
Tuesday, April 28 & Wednesday, April 29
Max Fish presents a six course reception & dinner paired with
Glenlivet 12yr, 15yr, 18yr, 21yr & 25yr old scotches
& an assortment of fine cigars from The Tobacco Shop in Hartford.

Reception 6pm – Dinner 6:30pm
12 yr Old Glenlivet

I
GRILLED JUMBO ASPARAGUS & SMOKED CLAMS
tarragon salsa verde | sauce choron | micro salad
15 yr old Glenlivet French Oak

II
TEMPURA AVOCADO ROLL CANAPES
big eye tuna tartare | scallop crudo | salmon furikake
16 yr old Glenlivet “Nadurra”

III
SERRANO HAM WRAPPED MONKFISH
poached fennel & sweet pea puree | mushroom barlotto | saffron-lobster oil
18 yr old Glenlivet

IV
CHARREDUSDA PRIME STRIPLOIN
pommes dauphines | creamed broccoli rabe | secret recipe steak sauce
21 yr old Glenlivet

V
PRALINE-CHOCOLATE MOUSSE TORTE
almond sponge | mascarpone mousse | pomegranate syrup
25 yr old Glenlivet

Featured Cigars
DAVIDOFF 200
milder corona | Ecuador | CT shade wrapper | Dominican filler & binder
WINSTON CHURCHILL ROBUSTO
medium to full bodied robusto | Ecuador rojiza wrapper
Mexican San Andres binder | Nicaraguan & Domincan filler
From The Tobacco Shop, Hartford, CT

The Tobacco Shop_logo

$125 PER PERSON
not including tax & gratuity
Seating is limited. For reservations, call: 860.652.3474

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The Cooper Is THE Place for Barreled Negroni

The Cooper in Palm Beach Gardens has been noted for a classic drink recipe variation:  The Negroni, made just about everywhere, but is not always made properly.

One of the most sublime drinks in our repertoire, the barreled Negroni takes things to the next level by allowing the ingredients to meld and mellow, as well as picking up hints of oak from the barrel contact.

Great stuff, and we appreciate Palm Beach Illustrated for taking notice.

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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

Freaky Tiki Dinner & Karaoke at Max Fish

Freaky-Tiki-at-Fish-2 copyHalloween Night at Max Fish

Friday, October 31st at 7pm
Menu by Executive Chef Robert PetersonFirst Course
Shrimp Pepper Pot Soup
Cornmeal fritters
THE MAUSER COCKTAIL

Second Course
Ahi Tuna Poke
Kukui nut, wakame seaweed, taro chips
PANDANG SWIZZLE

Third Course
Banana Leaf Roasted Snapper
curry-tamarind rub, papaya slaw, steamed rice, citrus-chile sweet & sour
3 DOTS & A DASh

Entrée
Kahlua Roast Connecticut Suckling Pig
potato rolls, brown beer-mollases glaze,
Hawaiian sweet potato, steamed bok choy
ZOMBIE (1934 Edition)

Dessert
Pineapple Upside Down Cake
Tahitian vanilla bean ice cream
BRANCOLADA SHOT

$85 per person
not including tax & gratuity

Reservations Required: 860.652.3474
110 Glastonbury Blvd. Glastonbury, CT

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

 

 

Chartreuse is sooo Very French, and at Max

by Brian Mitchell, Beverage Director, Max Restaurant Group

Chartreuse-Dinner-2014Chartreuse is one of those beverages that both excites people and makes them nervous – depending on your understanding and level of experience.  Made in the south of France by monks, this wonderful beverage has been made more or less continuously for over 500 years.  It is delicious, intense, makes a great addition to cocktails, or is great on its own (usually chilled and diluted with some ice).

This past week a very cool little video was posted online depicting a trip and some highlights of France and a trip the facility where Chartreuse is made.  You can view below or link directly to Chartreuse (click here).   By the way, Chartreuse in its varied forms is generally found at most Max locations, including The Cooper in Palm Beach Gardens.  Ask you server or bartender about this wonderful drink and what cocktails it can be enjoyed in…

Saturday is National Rum Day – YO HO!

National-Rum-Dayby Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Saturday August 16th, is National Rum Day!

Normally we do not get too caught up in all the National (fill in the blank) Days, but this one is right up our ally.  Rum is one of the top selling spirits in the world, and at the Max Restaurants we sell a lot of rum and rum-based drinks  – point of fact, our #1 selling mixed cocktail across the company is the Max Painkiller – a delicious rum-based, tropical TiKi styled drink.

Max-Painkiller-Rum
Well Chilled Max Painkillers

So come celebrate a day dedicated to the tasty fermented cane spirit by joining us at any of our locations.  We will be serving up the Max Painkiller, as wella as Hurricanes, Beachcombers, Mojitos, traditional Daiquiri,  Hemingways, Rum & Cokes, Dark & Stormies, or any of the vast number of rum drinks our bartenders can concoct for you. (Nothing frozen, though – sorry.)

A Little Rummy History

Fermented cane juice has been made in many areas of Asia and Africa going back probably millennia, but modern distilled rum production really dates to the 17th Century in the Caribbean.  Sugar became a valued commodity in Europe around this time as it had been fairly scarce, but the opening of the New World allowed for a continuous source of sugar.

A by-product of sugar production is molasses, which was not thought to have much use at first, but it was quickly discovered to be fermentable and then distillable.

Rum became a popular drink in both the old and new world regions, and especially in Colonial America (primarily New England and New York), where the technology for making and maintaining stills and ample supply of wood for barrels meant a refined product could be produced (and consumed).   Molasses were shipped in and refined into rum, before being shipped back out and used for trade, often for slaves, which were needed to work the sugar plantations to make more rum.  The Rum-Slave Triangle was formed by traders moving from West Africa to the Caribbean to population centers of New England and New York, moving “goods” back and forth.

rum-barrel-xxxAs rum was traded and shipped on the high seas it became a custom aboard naval ships, and eventually pirate ships.  Traditions among the Naval powers of Great Britain and others lasted well into the 20th century with daily rations, and even continue to this day with special occasion rations being given out to service persons.

Styles and Production of Rum

Rum is produced in many regions, but essentially there are three groups of styles, with variations or ageing categories within each group.  These main groups are often categorized by the language or tradition of the colonial power that was in control of the original production areas.  These colonial powers had favorite styles and from these grew both production and taste styles that more or less remain today.

  • English-speaking islands and countries are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Trinidad and Tobago, Grenada, Barbados, St.Lucia, Belize, Bermuda, Saint Kitts, the Demerara region of Guyana, and Jamaica are typical of this style.
  • French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugar cane juice, retain a greater amount of the original flavor of the sugar cane and are generally more expensive than molasses-based rums. Rums from Haiti, Guadeloupe and Martinique are typical of this style.
  • Spanish-speaking islands and countries traditionally produce añejo rums with a fairly smooth taste. Rums from Cuba, Guatemala, Panama, the Dominican Republic, Nicaragua, Puerto Rico, Colombia and Venezuela are typical of this style. Rum from the U.S. Virgin Islands is also of this style. The Canary Islands produces honey rum known as ron miel de Canarias and carries a geographical designation.

Jason Sowik from Max Burger Wins Medal at Food Smooze Martini Competition

By Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Congratulations to Jason Sowik, Bar Manager for Max Burger in West Hartford, for winning the Bronze Medal at last night’s WNPR Food Smooze Martini Competition.

WP_20140619_005Jason beat out over 30 other competitors to place third in a strong field of well conceived drinks from some of Connecticut’s best drink makers.

Using a combination of fresh blueberries and limes, Jason’s drink was simple yet elegant and delicious.  A Blueberry Moji-tini, is a take on a traditional Mojito, to which Jason adds fresh blueberries.  He served this up in a mini-martini glass for the evening, hence the “tini” twist.  Pretty simple but very drinkable recipe.

Jason can be found tending the stick at Max Burger in West Hartford, where he and his team have fun mixing all kinds of modern and traditional drink combinations.

Click Here to see the link on the event round up and all the competition results.

Forager Cocktail #1 – Rosedale Flower

By Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Rosedale FarmsLast night we had the pleasure of kicking off our new season for the Max Chef to Farm Series, now in its 7th season.  This dinner series is a popular series where we take the Max experience out to local farms and present meals based on the ingredients available at that point in the season and what we can source locally.

This series has become so popular that we routinely sell out each event, and often have a wait list.  Chef Scott Miller along with a number of the other Max Chefs creates thoughtful, delicious meals with locally sourced farm produce as well as locally sourced meats, cheeses and seafood.  For my part, I get to start the evening off with a welcome cocktail when guests arrive, and in line with the locally sourced ingredients I try to find not only local produce or other ingredients to make this cocktail.  I also like to find local, or at least hand-crafted / artisanly produced, spirits for the base of these drinks.

For the summer of 2014, I have decided to theme my drinks under the umbrella name/concept of Forager Cocktails, and will be producing a series of these drinks for each C2F dinners through the season, each making best use of local ingredients available at that point in the season.

I had so many requests last night for my recipe that I am posting here for any to see and use.  Please feel free to contact me if you need assistance or have questions on how to recreate this cocktail or any others in the series.

Rosedale StrawberriesFor the Forager Cocktail #1, I made a drink based on a slightly obscure, but well thought out drink called the Artemis Flower.  This drink combines fresh ingredients that fit perfectly with what is available in early summer –  berries.  For my part, I called this drink the Rosedale Flower, as we were serving the dinner at Rosedale Farms in Simsbury, Ct, and the main ingredient here were the strawberries picked fresh that morning.

I used the berries with some Bourbon, fresh lime juice, house made “sambuca”, and a thyme syrup that I made in the morning.  The “sambuca” actually makes use of a few other locally sourced items for a great flavor twist that is hard to replicate.  I use Rime Vodka, which is made by Westford Hill Distillers in Ashford, Ct as the base, to which I infused about a dozen (per 750ml of vodka) fennel blossom heads into slowly for about 3-4 hours.  This process allows me to pull the flavor out of the fennel, but not the harsh green components that would detract from the lovely licorice flavors.  I added some sugar to balance and the result is very similar to a Sambuca.

My Bourbon of choice for the night is a small production bourbon called Corner Creek Reserve Bourbon, from Kentucky.  This is an 88 proof whiskey that is actually aged about 8 years for mellowing.  I like the power this bottling has, along with the deep bourbon flavor, and the extra touch of proof did not hurt at all.  In fact, the tempering of alcohol by the sweetness from the fresh thyme syrup was perfect.  Very simple to make, I used a big fist of thyme sprigs and added them while the water was still cool and then let it steep as it came up in temperature.  Once I could smell the thyme strongly, I pulled it off the heat just before boiling.  I let it sit for a few minutes and then strained out the leaves and stems.  While still hot, I mixed in equal parts (by volume) of granulated sugar to make my syrup.  Very flavorful and delicious – adding a great extra flavor element to this drink.

anyone can make this drink at home, and if you are willing to go a little extra for the local and the home-made ingredients, then you will have an even more special experience – something we try to achieve out on the farm.

Forager #1 Rosedale FlowerForager Cocktail # 1 – The Rosedale Flower
In a mason jar –
Add 3-4 fresh picked strawberries – lightly crushed, but not pulverized
Then combine in jar
2oz Corner Creek Bourbon
½ oz House-made fennel-buca (you can use regular Sambuca like Meletti)
¾ oz Thyme Syrup
½ fresh lime juice
Let sit for a few minutes to absorb the strawberry juice
Fill with ice, add splash of Club Soda and serve with Thyme sprig for garnish