Max Chef to Farm Camp Courant

 

On Thursday June 15, 2017 Max’s Restaurant Group began it’s 10th Chef to Farm  season hitting the road to Camp Courant located in Farmington, CT. Max’s Chef to Farm event theme was an adult twist on childhood campfire classics with the signature cocktail of the night featured as Grown Up Bug Juice, a green refreshing drink to start off the night. 

Reception featured: Tuna Fish made with ahi poke, Pigs in a Blanket made with fig, bacon and gorgonzola, Grilled Cheese & Tomato soup with gazpacho shooters, a Green Bean Casserole made with haricot vert and mushroom soubise, Ants on a Log made with crostini, whipped chicken liver and caraway, Eat your Veggies with pizza courtesy of Savoy Road Show and Cheese Burger Sliders.

1st Course featured Fish Sticks with a twist to include: local bombster scallop ceviche with plantain sticks.

2nd Course featured Green Eggs & Ham with twist with a poached farm fresh egg, asparagus, English peas and prosciutto.

3rd Course featured Frank and Beans with a twist that included mereguez sausage, gigante beans and wilted local greens.

4th Course featured an adult version of PB&J made with a braised pork belly and j’cama slaw.

5th Course featured a take on the classic chicken fingers with chicken milanese and warm fingerling potato salad.

6th Course featured Savoy Road Show S’mores complemented with spiked milkshakes.

A portion of the ticket costs was donated towards Camp Courant.

(Published and Produced by Marketing & Communications Intern David Zambuto)

 

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Max Chef to Farm 2017 Series begins on June 15th

On Thursday June 15th, Max’s Restaurant Chef to Farm Series begins. The Max Chef to Farm Series begins at Camp Courant in Farmington offering an adult twist on summertime classics and concludes at Rosedale Farms in October with Hoptoberfest.

The 2017 series will feature 12 events located in Camp Courant in Farmington, Rosedale Farms in Simsbury and Heriloom Market at Comstock Ferre & Co. in Wethersfield.

Join us for our 10th season of Chef to Farm for fun, food and entertainment.

(Published and Produced by Marketing & Communications Intern David Zambuto)

 

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Max’s Lunch Club Wines of Chile

On Friday June 2, 2017 Max Oyster Bar hosted Max’s Lunch Club Featuring the Wines of Chile. The lunch club featured a five course meal with select wines from Chile.

The first course consisted of Chipotle Grilled Shrimp made with Tomato Gazpacho, Crema and Crispy Plaintain.

The second course consisted of Green Chili Queso Empanadas.

The third course consisted of Chilean Seabass made with Black Beans, Smoked Tomato Sweet Onion Puree and Avocado.

The fourth course consisted of Chili Rubbed Skirt Steak made with Papas Bravas, Chorizo Aioli, Grilled Spring Onion and Chimichurri.

The fifth course consisted of Leche Asada, topped with caramel and nut brittle,  a sweet end to the meal and towards the start of the weekend.

(Published & Produced by Marketing & Communications Intern David Zambuto)

 

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Hartford Flavor Company Dinner

 

On Thursday June 1, 2017 Max’s Oyster Bar & The Savoy Roadshow hosted the Road Trip and Pop-Up Cocktail Pairing Dinner. While the original venue for the event was planned to be at the Hartford Flavor Company, the event was moved to Max’s Oyster Bar at West Hartford Center.

The reception of the dinner started with Seasonal Passed Hors d’Oeuvres with plays on familiar summer tastes paired with a strawberry and cranberry syrup with prosecco.

 

The first course consisted of a Crab & Cucumber Salad made with Maine Peeky Toe Crab, Marinated Cucumbers, Radish, Fresh Peas, Baby Greens, Honey Lemon Mint Vinaigrette paired with cool cucumber cocktail.

 

The second course consisted of a Pizza Bianco made with Ricotta, Goat Cheese, Fontina, Parmesan, Asaparagus, Prosciutto paired with a Rose Hip To Be Sour Drink.

The third course consisted of a Chai Spiced Roasted Chicken made with Curry Scented Couscous, Roasted Artichokes and Tzatziki Sauce.

The fourth course consisted of a Miso-Birch Glazed Pork Belly with Kimchi Ramen and Miso Broth with a Birch Old Fashioned Cocktail.

The fifth course consisted of a Lavender Spiced New Zealand Lamb with a Spring Vegetable Panzanella Salad, Ramp Pesto paired with a Lavender Boulavardier cocktail.

 

The final and sixth course ended with a Cranberry Milk Shake made with Strawberries, Cranberry Shortcake and Whipped cream accompanied by a piece of strawberry shortcake.

 (Published and Produced by Marketing & Communications Intern David Zambuto)

 

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Max’s 1st Chef To Farm 2017 Series Benefiting Camp Courant

Start your summer with Max’s Restaurant Group for the annual return of the Chef to Farm Series for 2017.

Max’s 1st Chef to Farm of the 2017 series will begin at Camp Courant, located at in Farmington, CT on Thursday June 15 from 6:00 – 9:30 pm. Dinner will consist of summer time classics with a twist.

Inspired by the ingredients and flavors of fresh produce from the farm, the menu for the first of the nine Chef to Farm series will include: Fish Sticks, Green Eggs & Ham, Franks and Beans, PB&J, Chicken Fingers and Savoy Road Show S’mores.

Tickets are $125 per person (+Eventbrite processing fee) with a portion of each ticket directly supporting Camp Courant.

For tickets:

Location of event: Camp Courant
96 Batterson Park Road
Farmington, CT 06032

(Published and Produced by Marketing and Communications Intern David Zambuto)

 

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Max’s Oyster Bar Lunch Club Event

Join Max Restaurant Group and Max Oyster Bar on Friday June 2, 2017 for our  Lunch Club Chile Wines event from 12:45 to 2 PM.

Our menu will include: Chipotle Grilled Shrimp, Green Chili Queso Empanadas, Chilean Sea Bass, Chili-Rubbed Skirt Steak and Leche Asada.

Prices per person will be $45.00

(Not including tax & gratuity)

Location: Max’s Oyster Bar, 964 Farmington Ave, West Hartford, CT 06107

For reservations and more information please contact:

860.236.6299

(Published by Marketing and Communications Intern David Zambuto)

 

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Trumbull Kitchen Patron Tequila Dinner

On Friday May 26 Trumbull Kitchen hosted its 2nd Patron Tequila Dinner in Downtown Hartford. The event featured a five course meal with a reception starting with chips and Charred tomato, tomatillo, habanero-mushroom.

The event’s first course consisted of Ostra en el Mitad Cascara; Blue Point oysters on the half shell with green adobo-smoky chipotle salsa.

The event’s second course featured Ensalada Capriana with Back yard drop and Zebrino tomatoes, napal-poblamo Rajasthan red sorrel and pumpkin seeds.

The event’s third course featured Wood Grilled Alaskan Halibut with Red chile marinade, guajilo mango salsa, warm rice salad and potato hay.

The event’s fourth course featured Carne Asada with Ancho grilled rib eye, black beans, house made crema and guacamole.

The event’s final course consisted of a Abuelita Chocolate Pecan Tart with XO whipped cream.

(Published and created by Marketing and Communications Intern David Zambuto)

 

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Max’s Oyster Bar Hartford Flavor Dinner

Looking to start your weekend early ?

Join Max’s Oyster Bar on Thursday Evening on June 1, 2017 for a Road Trip and Pop-Up Cocktail Pairing Dinner at the Hartford Flavor Company with a reception starting at 6:30 pm.

Dinner will include a selection of several dishes that include: a selection of summer seasonal Hors d’Oeuvres, a Crab & Cucumber Salad, Pizza Bianco, a Chai Spiced Roasted Chicken, a Miso-birched Brazed Pork Belly, a Lavender Spiced New Zealand Lamb and ending with a Cranberry Milkshake.

The event will be lead by Chef Hunter Morton and Mixologist Derek Vitale alongside the Savoy Roadshow inspired from the flavors of Wild Moon Spirits and seasonal ingredients from local farms within Hartford County.

Ticket prices are $110 per person.

(Not including tax & gratuity)

Location of event: Hartford Flavor Company, 30 Arbor St, Hartford, CT 06106

For more information & reservations: http://mobtakeover.brownpapertickets.com/

(Published and Produced by Marketing and Communications Intern David Zambuto)

 

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Jack’s Abby Beer Dinner May 22

On Monday May 22, 2017, Max Burger Longmeadow hosted the Jack’s Abby Burger Dinner. The event featured special guest Jim Trainor and cuisine by Executive Chef Brett Cook.

The event featured a five course meal with fresh and wholesome ingredients with a complementary beer with each dish.

The first course of the event began with Shrimp & Grits with a tasting of the Sunny Ridge (Pilsner) beer.

The second course of the event featured a Fava Bene Salad composed of Baby Arugula, Strawberries, Pecorino Romano and Broken Vinaigrette with a tasting of House (Lager) beer.

The third course consisted of Deconstructed Bacon Wrapped Asparagus with a with a Smoke & Dagger (Black Lagger).

The fourth course consisted of the Duck Duo, which was composed of Seared Duck Breast with Crimini Mushrooms, Port Cherry Sauce and Duck Leg Confit with Garlic Spinach and Orange Teriyaki Glaze. The Duck Duo was accompanied by the Excess (India Pale Lager).

The fifth course consisted of Chocolate Mousse, with Blackberries, home-made whipped cream.

(Post made in part by Marketing & Communications Intern David Zambuto)

 

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Montinore: A Willamette Valley Winemaker’s Dinner at Max Downtown

willamette-valley-dinner-dt

Max Downtown is very pleased to present
A Willamette Valley Wine Dinner
with Rudy Marchesi
Proprietor, President and Winegrower, Montinore Estate

Since 1992, Rudy Marchesi has been an integral part of the growth and operation of Montinore Estate in the Willamette Valley of Oregon. With his initial involvement being to simply promote the wines and the region, this passion eventually grew to overseeing operations and eventually ownership.

We are very pleased to welcome Rudy Marchesi for this fabulous wine and food pairing dinner featuring a menu by Executive Chef Chris Sheehan.

Friday November 18th
6:00pm Reception | 6:30pm Seating

MENU

R E C E P T I O N
Montinore Estate Pinot Gris, 2015
Passed Hors d’Oeuvres

C O U R S E O N E
Montinore Estate Riesling, 2014
Hudson Valley Duck Rillettes
Goat Cheese, Shallot Marmalade, Apple Butter Toast

C O U R S E T W O
Montinore Estate Borealis White Blend, 2015
Nantucket Bay Scallop “Cocktail”
Celery Root, Radish, Uni Remoulade

C O U R S E T H R E E
Montinore Estate Pinot Noir Estate Reserve, 2013
Suckling Pig Presse
Figs, Roasted Beets, Blackberry Jus

C O U R S E F O U R
Montinore Estate Pinot Noir Estate Parson’s Pinnacle, 2014
Creekstone Farm Dry Aged Brisket
Steak Frites, Cheddar Curd, Brussels Sprout Ceasar, Green Peppercorn Gravy

D E S S E R T
Montinore Estate Ruby – A Pinot Noir Solera Port-Style Wine
Pineapple Coffee Cake
Tres Leches Gelato, Macadamia Streusel

$89 Per Person
(Not Including Tax or Gratuity)

Please Call Max Downtown for Reservations
860.522.2530

 

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2016-11-18-lc-beaujolais

Beaujolais in the Modern Era

The Max Lunch Club
Featuring Wines from Beaujolais Region of Southern Burgundy

With Guest Speaker Brian Mitchell
Beverage Director, Max Restaurant Group

Friday, November 18
12:45 arrival | 1:00pm seating

Beaujolais is a wine and a region that has seen a tremendous resurgence over the past few years. Recognized for the high quality wines the region can and does produce, mainly by the many smaller domaines that for years have been over-shadowed by larger negociant firms. For this edition of The Friday Lunch Club, Brian Mitchell guides you through selections from Village and Cru level, including the first wines from the new harvest – Beaujolais Nouveau 2016.

Cuisine prepared by Executive Chef Hunter Morton

From the Chef – “Fernand Point has always been one of my true cooking inspirations. From learning about him in school in gastronomy he immediately sparked my interest, I wrote a paper on him, studied his cuisine. His restaurant La Pyramide located in Vienne, an old Roman town south of Lyon was highly regarded as one the best. He was considered the father of Modern French Cuisine, turning out legendary chefs such as Paul Bocuse. Point was a chef and philosopher, who embraced the dining room as much as the kitchen, inviting all walks into his restaurant. One of the greatest gifts he gave was his book Ma Gastronome.
Today’s menu is in honor of this great chef.”

A M U S E-B O U C H E
Domaine des Terres Dorées by Jean Paul Brun Beaujolais Nouveau, 2016
Brochettes D’Huitres
skewered Copps Island oysters and bacon

1 S T  C O U R S E
Domaine Dupeuble Beaujolais Villages, 2015
Bisque d’Ecrevisses
crawfish bisque | truffles

2 N D   C O U R S E
Jean Paul Brun Beaujolais L’Ancien, 2015
Filets de Soles Georges Pleynet
poached sole | mushrooms | tomatoes | noodles | sovereign sauce

3 R D   C O U R S E

Domaine Diochin Moulin-a-Vent Vieille Vigne, 2015
Volaille Pyramide
roast chicken | truffles | carrots | puff pastry | creamed spinach

S O M E T H I N G   S W E E T
Marjolaine
La Pyramides Famous Cake

$42.00 per person
(not including tax or gratuity)

Please call for reservations
860.236.6299

The Friday Lunch Club at Oyster Bar: Famille Perrin of the Rhone Valley

The Friday Lunch Club – November 4th

Wines of Famille Perrin

perrin_familleMax’s Oyster Bar is pleased to announce the next installment of
The Friday Lunch Club
Featuring Wines from The Perrin Family of Chateau de Beaucastel and the beautiful appellations of France’s Rhone Valley

With Guest Speaker
Paul Nerz
Vineyard Brands Imports
Friday November 4th
12:45 arrival | 1:00pm lunch

As proprietors of Château de Beaucastel in Châteauneuf-du-Pape, and producers of La Vieille Ferme from the Côtes du Ventoux and Luberon, the Perrin family has demonstrated exceptionally high standards for nearly a century. Jean-Pierre and François’s father, Jacques Perrin, was a gifted winemaker who brought world renown to the family domaine, introducing innovative techniques in the cellar. Now the next generation of winemakers has joined Jean-Pierre and François – Pierre, Marc, Thomas and Matthieu – to continue the proud family tradition.

Join us as we pair the estate wines from Perrin family domianes with fall cuisine by Chef Hunter Morton.

Reception
Famille Perrin Cotes du Rhone Blanc Reserve, 2014

1st
Famille Perrin Cotes du Rhone Villages, 2012
Endive Salad with Smoked Trout
Apple, Watercress, Walnut Vinaigrette
2nd
Famille Perrin Vinsobres La Cornuds, 2013
Coquilles St.-Jacques
Dayboat Scallops, Forest Mushrooms, Gruyere, Breadcrumbs
3rd
Famille Perrin Cotes du Rhone Coudoulet de Beaucastel, 2014
Duck Cassoulet
Flageolet Beans, Duck Confit, Garlic Soubiseperrin_coudoulet_rouge_2013

Something Sweet
Pumpkin Profiterole
Chocolate Caramel Sauce

$42.00 per person
(not including tax or gratuity)

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

 

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Boulevard Brewing Debuts at Max Burger West Hartford

Boulevard_Brewing_logoMax Burger CT is pleased to welcome one of the most successful breweries in America to the Connecticut market.  Boulevard Brewing, out of Kansas City, MO, has been brewing beers since 1989, and has grown to become one of the largest craft brewers in the mid-west.  They are now reaching our shores here in CT, and since we have one of the most well-sipped beer populations in the country, we welcome them with open arms.

Max Burger has received the first shipments to hit CT, and will be tapping the beers starting tonight and through the week.  We have to say that these beers are fabulous, and we have enjoyed them on our lines and in bottle at the Max Burger location in Longmeadow, Ma, since we opened.  We think CT will be equally impressed.

On tap this week, in no particular order, includes the following beers…

The Calling Imperial India Pale Ale | 8.5%

Brewery Notes: The Calling is an undeniable IPA we were driven to make. It’s our tribute to like-minded dreamers, adventurous spirits, and glass half-full optimists. It’s also our most heavily hopped beer ever, bursting forth with unmistakable tropical fruit and pine hop aromas and flavor supported with a slightly sweet malt character, tapering to a crisp, dry finish. Heed your call and enjoy.

Tank 7 Farmhouse Ale | Saison/Farmhouse Ale | 8.5%

Brewery Notes: Most breweries have at least one piece of equipment that’s just a bit persnickety. Here at Boulevard we have fermenter number seven, the black sheep of our cellar family. Ironically, when our brewers were experimenting with variations on a traditional Belgian-style farmhouse ale, the perfect combination of elements came together in that very vessel. You could call it fate, but they called it Tank 7, and so it is. Beginning with a big surge of fruity aromatics and grapefruit-hoppy notes, the flavor of this complex, straw-colored ale tapers off to a peppery, dry finish.

Ginger Lemon Radler | 4.1%

Brewery Notes: Boulevard Ginger Lemon Radler is a zesty, refreshing take on the tradition of mixing beer with soda or lemonade to create a light, thirst-quenching beverage ideal for warm weather. Radler (literally “cyclist,”) takes its name from active German sportsmen of a hundred years ago, but our version tastes just as good even if you do nothing more strenuous than lifting it to your lips

Tell-Tale Tart American Sour | 6.2%

Brewery Notes: Deriving its name from Edgar Allan Poe’s classic tale of madness and murder, our newest Smokestack Series release takes a predictably lighthearted approach to the subject of sourness. The subtle acidity of Tell-Tale Tart is answered by a soft, biscuity malt character, making this a sour ale that suggests, rather than announcing its tartness. Beginning with a bracing sharpness at first sip, the ale mellows on the palate to a smooth and faintly lingering finish.

 

Tropical Pale Ale | 5.9%

Brewery Notes: Inspired by our collaboration with Florida’s famed Cigar City Brewing, Tropical Pale Ale marries our passion for balanced pale ales with the bright refreshing flavors of grapefruit and passion fruit accented by juicy, citrusy hops. Pack your bags and bring your taste buds.

 

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