Max Lunch Club Presents The Splendor of the Cape May 29th

Splendor-of-the-Cape-Lunch-Club--1 copyWith Special Guest Speaker and host Paul Nerz of Vineyards Brands Imports
Menu by executive chef Hunter Morton

Reception (12:45)
Refreshing glass of The Wolf Trap White by Boekenhoutskloof
a Rhone inspired white blend of Viognier, Chenin Blanc and Grenache Blanc

1st course
Southern Right Sauvignon Blanc from Walker Bay
Paired with
Cod Cakes – Hearts of Palm, Moroccan spiced yogurt

2nd Course
The Left Bank by Neil Ellis – a Cape blend of Cab Sauvignon, Merlot, Shiraz, Cab Franc and Malbec
Cape Malay Fish Curry, basmati, tamarind, cilantro

3rd Course
Hamilton-Russell Vineyards Pinot Noir, Hemel-en-Aarde Valley
Spiced Venison Burger- Carrot Peanut Slaw, sweet potato fries

$39.50 per person, (not including tax or gratuity)

Please call Max’s Oyster Bar for reservations: 860-236-6299

964 Farmington Avenue West Hartford, CT 06107
MaxsOysterBar.com     #LunchClub

Hamilton Russell Pinot Noir

 

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Max Lunch Club with Hecht & Bannier April 24

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Formed in 2002, by founders Gregory Hecht and François Bannier, Hect & Bannier is a micro-negociant known for its cutting edge wines and have proved to be formidable players in the French wine producing regions of Languedoc, Roussillon & Provence.

Special Guest Speaker:
Mark Raymond, Northeast Regional Manager for Frederick Wildman & Sons

Cuisine by Executive Chef Hunter Morton

12:45pm Reception | 1:00pm Luncheon

Reception
Fried Oyster Salad- spinach, Pickled vegetables, Mint, Lemon
Hecht & Bannier Languedoc White, 2013

Course 1
Stonington Flounder, Marinated asparagus, Spring onions, Radish, Spring Vegetable Sauce
Hecht & Bannier Languedoc Rose, 2014

Course 2
Herb Roasted Chicken Breast-Sugar Snap Peas, Pickled Local Ramps, Smoked Butter Braised Potatoes, Almond Milk,
Hecht & Bannier Roussillon Red, 2009

Dessert
Chocolate Pudding, Salted Caramel Sauce, Brioche
Hecht & Bannier Minervois Red, 2012

$37.50 per person
not including tax or gratuity

For Reservations – 860-236-6299
Max’s Oyster Bar | 964 Farmington Ave. | West Hartford

MAXSOYSTERBAR.COM

 

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Justin Winery & Landmark Vineyards at Max’s Oyster Bar: April 21st

 

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Reception
Main Lobster Lettuce Cup
mango, pineapple, rice noodle, peanuts, nuoc mam sauce
Justin Sauvignon Blanc, 2013

I
Spring Vegetable “Pizza”
melted leeks, fava beans, artichokes,
oak hill farm goat cheese, puff pastry
Landmark Chardonnay, 2012

II
Surf & Turf
Hudson Valley Foie Gras & Pan-seared Hawaiian Tuna
roasted pineapple, ginger sauce, pea tendrils
Landmark Pinot Noir, 2012

III
Roasted Pork Belly
espresso bbq sauce, cheddar cheese, green garlic buttermilk biscuit
Justin Estate Cabernet Sauvignon, 2012

IV
Cold Smoked Rib Eye of Steak
spring onion bread pudding, pink peppercorn jus
Justin Isosceles, 2011

Dessert
Red Velvet Beet Cake
crème fraiche
Justin Port-style Wine

$95.00 per person
not including tax or gratuity

For Reservations – 860-236-6299
Max’s Oyster Bar | 964 Farmington Ave. | West Hartford

MAXSOYSTERBAR.COM

…about Joseph Spellman, MS

Joseph Spellman, MS is Winery Sommelier for JUSTIN Vineyards and Winery of Paso Robles, CA. He has been sommelier in several Chicago restaurants, including Tango, Maxim’s, Pump Room, Park Hyatt Hotel, and Charlie Trotter’s.

Joseph earned the Master Sommelier Diploma in 1996, held now by 95 Americans, and 160 individuals worldwide. He was elected Chairman of the American Chapter of the Court in 2005. He also won the 1997 title “Best Sommelier in the World in French Wines and Spirits” in Paris.

He wrote the critically praised wine notes featured in three Charlie Trotter books. He also wrote grape descriptions for the Wine Grapes posters produced by Ten Speed Press, and he has written pieces for many magazines.

He is frequently a featured speaker and panel moderator at wine events, with a particular interest in wine’s historical and cultural contexts. As a former English major at the University of Chicago, Joe enjoys writing and critiquing well-employed words about wine and food.

He also loves opera, film, food history, baseball, and beer.

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Lunch Club at Max’s Oyster Bar March 27th

 

Max-Lunch-Club-Terra-d'oro-FINAL-FINAL

LAST-wine-pouring

For the next installment of the Max Lunch Club series, Max’s Oyster Bar in West Hartford will be welcoming fine wine specialist Luis Suarez from CT Distributors, Inc., who will be hosting the wines of Terra d’Oro winery, from the Amador County AVA, in California.

Originally known as Montevina Winery, Terra d’Oro has been making wines in eastern California since 1973, and has always shown what locals have known since the mid-1800s about this wine region – the wines are great!

Mr. Suarez will be guiding the discussion on the wines and Chef Hunter Morton will be preparing a fabulous lunch menu to accompany.

Reception ~ 12:45pm

First Course
Terra d’Oro Chenin Blanc 2013
Crispy Melville Cheese
Roasted Vegetable Farro, Pistachios, Baby Greens, White Balsamic

Second Course
Terra d’Oro Barbera 2011
Cacciucco
Tuscan Seafood Stew, Crostini

Third Course
Terra d’Oro Petite Sirah 2012
Zinfandel Braised Veal Osso Bucco
Vegetable Sofrito, Gremolatta

Dessert
Terra d’Oro Zinfandel Port
Peanut Butter Chocolate Bombe

Lunch Club is open for reservations, and for March 20th will be priced at $37.50 per person, not including tax or gratuity.

Please call Max’s Oyster Bar for reservations:

964 FARMINGTON AVE./ WEST HARTFORD, CT 06107 / P: 860-236-6299

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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.

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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

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 #nkh

 

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

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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

 

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Max Lunch Club: Villages of the Southern Rhone Valley

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Friday, February 6th at Max’s Oyster Bar
Special Guest Speaker: Paul Nerz of Vineyard Brands,
Importers for Perrin Family.
Cuisine by Executive Chef Hunter Morton

12:45pm Arrival ~ 1:00pm Luncheon

Reception
Goat Cheese Beignets
Foie Gras Pâté
Smoked Trout Salad
Perrin Reserve Cotes du Rhone Blanc, 2013

Course One
Tranche of Cod Viennoise
Sabayon of Grain Mustard
Perrin Cotes du Rhone Villages, 2010

Course Two
Duck Casoulet
Duck Confit | Sausage | Roasted Garlic
Flaqoulet Beans | Salad aux Lardons
Perrin Vinsobres La Cornudes, 2011

Course Three
Whipped Brie de Menox
Pork Belly | Stone Fruit | Greens | Pickled Mustard Seed
Perrin Chateauneuf du Pape, 2009

Something Sweet
Profiteroles

$37.50 per person
not including tax & gratuity

Reservations Required. Please call: 860-236-6299
MaxsOysterBar.com

 

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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 

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Max Lunch Club with The Rare Wine Co.

Rare-Wine-Co-2 copyFriday, January 16th, 2015 AT 12:45PM
Max’s Oyster Bar kicks off their 2015 Lunch Club Series
with a selection of spanish wines from one of the leading
importers of fine wine – The Rare Wine Co.
Paired with the cuisine of Executive Chef Hunter Morton.

12:45pm Reception | 1:00pm Luncheon

House Made Ricotta | Oven Roasted Tomato | Grilled Ciabatta
Fennel Sage Roasted Cipollini Onions
Sausage Stuffed Clams
Bernabeleva “Navaherreros Blanco”, 2013, Vinos de Madrid

Course One
Artichoke & Sunchoke Soup
Pancetta | Olive Oil
Olivares Altos de la Hoya Monastrell “Ungrafted Old Vines”, 2012, Jumilla

Course Two
Veal Ricotta Meatballs & Spaghetti
Braising Greens | Parmesan | Roasted Pepper Sauce
Alvaro Palacios “Camins del Priorat”, 2012, Priorat

Course Three
Grilled Swordfish
Saffron Polenta | Broccolini | Lemon
Hermanos Peciña Rioja “Cosecha”, 2013, Rioja

A Little Something Sweet

$37.50 per person
not including tax & gratuity
Reservations Required: 860-236-6299

 

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Ste Michelle Wine Estates Dinner at Max Amore

Ste-Michelle-at-Amore-1 copyTuesday, October 28th at Max Amore, Glastonbury
With Special Guest Speaker Thom Horsey
National Educator For Ste Michelle Wine Estates
and presenting a head to head sampling of the old world wines
of antinori, dr loosen & the new world wines of ste michelle
wine estates properties col solare, cht ste michelle
& spring valley vineyard of washington state.
Menu by Executive Chef Ted Burnett
6pm reception on the patio (weather permitting)
6:30pm seating inside

Reception
Grilled Bratwurst | Grilled Calamari
Riesling Saint M By Dr Loosen, Pfalz, DE, 2012
Riesling Eroica By Dr Loosen, Columbia Valley, WA, 2012

Primo
Smoked Salmon | Salmon Mousse | Roasted Beets
Chateau Ste Michelle Chardonnay, Canoe Ridge Estates, WA, 2012
Castello Delle Saia Chardonnay, Umbria, 2011

Pasta
Cavatappi Amatraciana
Chateau Ste Michelle Indian Wells, Washington State Red, 2010
Marchesi Antinori Villa Antinori Rosso Di Toscana, 2011

Carne
Baby Lamb Chop Scottadita | Baby Arugula
Shaved Pecorino Romano | Extra Virgin Olive Oil
Col Solare, Columbia Valley, 2008
Marchesi Antinori Tenuta Tignanello, Toscana, 2011

Cheese
Assorted | Cato Corner CT | Classic Italian
Spring Valley Vineyards Walla Walla Red, 2011
Guado Al Taso Il Bruciato Bolgheri Rosso, 2012

$110 per person
(not including tax & gratuity)
seating is limited. for reservations, please call:
860.659.2819

 

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