All the Info You Need From The Max Restaurant Group
Max Fish Brunch starts this weekend (Sunday from 11-3), and we had Scot Haney come in a visit with Dave Bouchard and see what the Bloody Mary Bar is all about. Check out the video and come on in for great, custom made Bloody Mary.
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Tonight Dave Bouchard and Dave Sellers presented a great dinner featuring some innovative cocktails based on classic styles and food pairings to match. Despite (slightly off)weather we had over 40 people venture out to experience this dinner and enjoy the creative process happening at Fish. Dave Bouchard has created a serious craft cocktail culture with his staff and they are creating delicious cocktails, as was on display for dinner tonight. Here is the lineup that we featured:
Aperitif
Gougeres / Trout mousse / caviar
Kir Royal-classic sparkler with a twist
Massenez de Dijon, fresh orange, Prosecco, lemon oil
Daiquiri
Cuban Wedding shrimp / Jumbo shrimp / myers rum / orange juice / jalapeño
Lemon Thyme-the original daiquiri, elevated; savory and refreshing
Puerto Rican white rum, lemon-thyme syrup, citrus, Jamaican dark rum
Martini
Thai steamed red snapper / tamarind / ginger / lemongrass
Tamarind Kiss-exotic but familiar; each sip invites another
Ginger infusion, tamarind and citrus, notes of vanilla
Manhattan
Rye glazed “bacon” / roast pork tenderloin / stone ground grits
Green Point-smooth, spicy and convincing
Old Overholt rye, Yellow Chartreuse, Punt e Mes
Flip
Marcona almond cake / sherry sabayon
Pedro Ximinez-rich, creamy and complex
Pedro Ximinez sherry, orgeat, egg, nutmeg
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We tasted the Ilegal Mezcals this week and decided that these were must haves for our bar. The style of the mezcal is much different than its cousin Tequila as the agave is usually roasted in stone lined pits where the smoke from the charcoal is allowed to mingle and add to the flavor of the final beverage. Ilegal is a great brand and we will be offering the three styles (Blanco, Reposado and Anejo) either individually or in a flight of three.
Check the atatched video for a great discussion and explanation on the Ilegal Mezcals.
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Tonight was another enticing evening at Max Downtow
n with a great culinary adventure based around the wines of Bonny Doon Vineyard from California. Owner Randall Grahm has made a few appearances over the years at Max’s, and tonight added another chapter in this adventure as he discussed and amused guests with his fabulous wines and Max’s cuisine. Randall is as lively as ever and we really enjoyed the wines, most focusing on Rhone varietals but with a few side-trips to Spain and other regions. Tasty food pairing wines all the way. Great stuff…Thanks Randall!
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A double batch of Bretwus Maximus was created this morning starting at 4am. We will have these in house in about three weeks – fresh as can be. The smell of the hops as they are going in the kettle is delightfully spicy, herbal and fruity all together, Mixed with the sweet, malty aromas of the grain – and you have beer heaven.
Click here to see a short video: Brewtus Maximus
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While you are still deciding what to do for Valentine’s Day (we suggest a visit to one of our locations with your favorite person) consider attending this great dinner next week with one of our favorite wine producers, Jean Trimbach.
The Trimbach family has been making wine in Alsace since 1626, and we are very fortunate to have Jean Trimbach (pictured on the left) and his family’s wines at the Oyster Bar for this dinner. We will be featuring the classic wines of Trimbach along with some very special selections from their Grand Cru sites and Late Harvest sweet wines. Executive Chef Scott Miller has prepared a very intriguing menu based in large part on ingredients found in and around Connecticut. Join us for what should be a culinary winter highlight.
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All of our MAXologists have been working hard to create new and innovative cocktails to feature over the next few days leading up to Valentine’s Day. Each cocktail has a unique style created by the local bartenders at each of our locations, and most of them will be featuring Mionetto Prosecco, a lovely sparkling wine from Italy, as the main ingredient. Loads of fresh ingredients from raspberries to edible orchids are being used. Make your reservations today or just stop by one of our taverns for a great, original cocktail, such as Mike Mills’ “Downtown Love” from Max Downtown in Hartford.
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