Piedmont Wine Dinner with Michele Chiarlo Wines at Max Amore 2-26-19

Max Amore in Glastonbury presents a Wine & Food Pairing Dinner featuring the wines of Michele Chiarlo Winery

Special Guest Speaker for the evening

Massimo Galvano

Italian Wine Director – Kobrand Corporation

A STORY OF A FAMILY

The Chiarlo Family home in their vineyards

Since 1956, Michele Chiarlo has been vinifying the essence of Piedmont, loving and developing the most incredible wine region in the world. There are 110 hectares of vineyards between Langhe, Monferrato and Gavi. These crus respect both ecological criteria & the expression of the terroir.

Michele Chiarlo has not abandoned his philosophy. Rigorous selection of the best grapes from only the most reputable growers in the most favored vineyard areas and longer aging in oak and then in bottle prior to release were measures he adopted before the DOC laws. Additionally, from the beginning, Michele Chiarlo has directly managed or personally overseen every aspect in the productions of his wines. Since the early 1990s, his sons, Alberto and Stefano, have also held management roles.  Alberto, the elder, directs Marketing and sales; Stefano, an oenologist by profession, manages vineyard operations and collaborates in production in the cellars.

We are very pleased to present these wines at Max Amore as part of our continued wine dinner series featuring some of the world’s great estates.

Menu Created by Chef David Stickney

Tuesday February 26th, 2018

Seating at 6:30pm

-Amuse-

Polenta Dusted Veal Sweetbread

Parsnip Puree, Romanesco

Gavi Le Marne 2016

-Primi-

Piemontese Beef Tartare

Cured Egg Yolk, Black Truffles, Parmigiano Reggiano

Nebbiolo Il Principe 2015

-Secondi-

Fresh Paccheri & Venison Bolognese

Cipolini Onion, Smoked Pistachio Crumbs, Stracciatella

Barbera d’Asti Superiore Nizza Cipressi 2016

-Terzo-

Espresso & Porcini Rubbed Prime Rib

Gorgonzola Popover, Caramelized Brussels Sprouts,

Seacoast Mushroom Ragu

Barolo Tortoniano 2013

-Dolce-

Pastiera Di Napoletana

  Moscato d’Asti Nivole 2016

Sunset over the Chiarlo home vineyard

$90 Per Person

(Not Including Tax or Gratuity)

Please call Max Amore for Reservations

860-659-2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

Max’s Valentine’s Day at the Wine House at Crystal Ridge Winery

Max Restaurant Group is very pleased to partner with Crystal Ridge Winery in South Glastonbury, to present an exclusive Valentine’s Day Dinner in the winery. Located on 200 acres above South Glastonbury, with some of the best views in Connecticut and surrounded by vineyards and orchards, this is a romantic and intimate setting.

Enjoy a reception in the winery loft overlooking the CT River Valley, then enjoy a reception followed by four course meal paired with wines from Crystal Ridge as well as other world class selections. Finish the evening with a decadant dessert and wine pairing.

Thursday February 14

Menu by Max Restaurnat Group Culinary Director

Reception 6:30 – Followed by Dinner


Reception

Libations and Passed Hors d’Oeuvres

Tuna Tartare Tacos

Oyster Rockefeller

Brie & Fig Crostini

Buffalo Chicken Meatballs

Lamberti Rosé Spumante, Italy nv

Lose Your Shoes Tonight Cocktail

First

Caribbean Coconut Lobster Bisque

Crispy Plantain Chips, Ginger Lobster Salad

Second

Roasted Beet Salad

Goat Cheese Crema, Red Watercress, Blood Oranges,

Tangerine, Pistachio, Pomegranate Vinaigrette

Third

Duck Confit Pasta

Ricotta Cavatelli, Mushrooms, Swiss Chard, Cipollini Onions,

Parmesan, Brioche Crumble, Black Truffle Sauce

Forth

Sous Vide Short Rib Oscar

Crab Crusted Short Rib, Yukon Gold Potato Risotto,

Roasted Carrots, Shaved Asparagus Salad, Hollandaise

Wine Service for Dinner to include your choice of

Max Family Cuvée Reserve Napa Valley Red, 2016

Max Family Cuvée Reserve Sauvignon Blanc, Sonoma, 2017

Famigla Pasqua 11-Minute Rosé, Italy, 2017

Dessert

Chocolate Raspberry Mousse Candy Cake

White Chocolate Anglaise, Berries

Love Over Money, Tokaj Evolúció Late Harvest, 2015


Tickets are $250 per couple, inclusive of all taxes and fees

To purchase tickets, go to our Eventbrite page by clicking here

CABS & SLABS is Back!

Max’s Tavern Is Very Pleased to Present

The Perfect Winter Wine and Food Pairing Dinner…

CABS & SLABS

A Wine Pairing Dinner Featuring

Great California Cabs & Great Slabs (Of Beef)

With Special Guest Speaker

Chip Coen

Vice President, On-Premise – M.S. Walker Fine Wines

Featuring the Cuisine of Max Restaurant Group Culinary Director

Chef Hunter Morton

Thursday January 31st, 2019

6:30 Seating

Menu

1.

Zaatar Roasted Cauliflower

smoked carrot romesco, almonds

Cap Royal Rouge, 2015, Bordeaux Superieur

2.

Flank Steak

 bok choy, kimchee, miso butter, sesame

Kanonkop Paul Sauer Cabernet Sauvignon, 2014, Stellenbosch – South Africa

3.

Steak Frites

red wine marinated wagyu flat iron, hand cut french fries, blue cheese butter, au poivre

Vivens par Chateau Durfort Vivens Margaux, 2012, Bordeaux

4.

Beef “Stew”

Dry Aged Pat Lafrieda New York Strip Steak

Longmeadow Ranch Cabernet Sauvignon, 2013, Napa Valley

5.

Coffee Rubbed Tomahawk Ribeye

twice baked red bliss potatoes, creamed spinach gratin

Served Family Style

Catena Alta Cabernet Sauvignon, 2015, Mendoza – Argentina

6.

Trio of Truffles

$115 Per Person

(Not Including Tax or Gratuity)

Please Call Max’s Tavern for Reservations

413-746-6299

1000 Hall of Fame Ave | Springfield, MA | 01103

Oregon Winemaker Dinner at Trumbull Kitchen January 30th

Trumbull Kitchen Is Very Pleased to Present A

WILLAMETTE VALLEY VINEYARDS

WINEMAKER PAIRING DINNER

Wednesday January 30th  

6:00 reception | 6:30 Seating

Ryan Clifford, Harvest Winemaker at Willamette Valley Vineyards, visits Trumbull Kitchen on January 30th

Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in Scotch broom and blackberry vines. He planted Pinot Noir (Pommard and Wadenswil clones), Chardonnay (Dijon and Espiguette) and Pinot Gris. In the beginning he hand-watered the vines with seventeen lengths of 75′ garden hose.

Willamette Valley Vineyards has come a long way since then.

Today, the stylistic emphasis is on pure varietal fruit characters, with attention to depth, richness of mouthfeel, and balance. The wines are truly a collaborative effort of the entire vineyard and winemaking staff.

Join us at Trumbull Kitchen to meet one of those winemakers and a fabulous dinner, pairing Willamette Valley Vineyards wines with Chef Chris Torla’s menu.

Guest Speaker

Ryan Clifford

Harvest Winemaker / Regional Brand Manager

Willamette Valley Vineyards

Reception

Willamette Pinot Gris, 2017

Smoked Gouda and Apple Crostini

hot honey drizzle

1

Willamette Chardonnay, 2016

Smoked Salmon and Dungeness Crab Napoleon

meyer lemon, bulls’ blood, lemon oil

2

Willamette Elton Pinot Noir, 2014

Charred Salmon Medallions

curried beluga lentil vinaigrette, crisp apple, baby watercress

3

Willamette Estate Pinot Noir, 2016

Sage and Honey Glazed Quail

butternut squash coulis, warm farro salad, pomegranate reduction

Dessert

Willamette WC Rose, 2016

Dried Cherry Tart

toasted pistachios, grilled cantaloupe relish, chantilly cream

$89 Per Person

(Not Including Tax or Gratuity)

Please Call Trumbull Kitchen for Reservations

(860) 493-7412

Max Lunch Club 2019 Season Dates

“One of the best value food and wine events around, period.”

I am very pleased to announce the dates for our upcoming season of Max Lunch Club events at Max’s Oyster Bar, in West Hartford Center.

For years, we have been presenting great offerings of wine and food combinations in essentially what is a trimmed down wine dinner, but delivered at lunch (and always on a Friday). I try and make sure that we are visited by winery and industry processionals that have an interesting perspective on the topic at hand, and can give our Lunch Club guests some great insight to the wines we are featuring. All of this paired with Chef Bob Peterson’s creations make for a great way to enjoy an afternoon, and a civilized luncheon.

Additionally, I take a lot of professional pleasure and pride in making these selections and pouring the wines that I have hand-selected for each event. Bringing the various guest speakers to our market and introducing them to the Lunch Club members is such a great way to work with wine that I have discovered and enjoy – I hope you agree.

Here is the list of dates that will be filled for the 2019 season, and while all topics have not been filled in quite yet – I am working to get these topics filled shortly, and will be updating as I gets commitments.

As always we ask our guest to arrive at 12:45, and generally plan to start the event at 1pm. We will also be continuing our partnership with the Wise Old Dog wine shop in West Hartford on all of these events.

Please feel free to reach out to me if you have any questions or comments.

Cheers!

Brian Mitchell, Director of Wine and Beverages for the Max Restaurant Group

January 25th – Rhone Wines through the lens of the Famille Perrin

For this date we venture to the Rhone Valley and taste selections from the Perrin family, owners of Chateau de Beaucastel, perhaps considered to be the premier Chateauneuf-du-Pape estate. The Perrins have been a long-standing favorite of mine, and they continue to develop new wines and regions to show the diversity of the wine regions of southern France. Paul Nerz of Vineyard Brands, the import company responsible for the Perrin wines in the US, will be on hand to present.

Click here to see the full menu.

February 22 – Thom Horsey of Ste. Michelle Estates

Wine Educator Thom Horsey of Ste Michelle Estates pays us a visit and will be presenting wines from the larger portfolio of this top producer. Stay tuned for the specif wines and menu.

March 25 – TBD

April 12th – Matteo Bolla from Valdo Winery – a Perspective on Prosecco

Prosecco is about the hottest wine category going over the past ten years, only surpassed perhaps by Rose (who would have thought?). The Bolla family has been making exceptional Sparkling wines north of Venice since the 1930s, and the current generation has been working hard to make it event better. Matteo Bolla is an exceptional ambassador for the family winery and the region as a whole. See why Prosecco is not just a note wine, but a diverse region with complex wines.

May 17th – TBD

June 14th – TBD

July 12th – Loire Valley from Sancerre to Saumur

This past year I had the pleasure to travel to the Loire and experience some phenomenal wines from regions that are familiar to some, but less well-known to others. For this lunch I will be presenting a selection of wines from top producers I met on my travels.

August 9th – TBD

September 13th – TBD

October 4th – TBD

October 25th – TBD

November 22nd – 6TH Annual Beaujolais Luncheon

This has become an annual favorite, and a lunch that I personally really enjoy. Each year I present a Beaujolais Nouveau from the current release, which is allowed to be released just the day before to the world. This is followed by a selection of top wines from smaller producers that have contributed to the absolute turn-around in everyone’s view of the Beaujolais region. The leader in authentic and pure wines, this is the new frontier of exceptional value and food-friendly wines from France. Chef usually pairs with some classic French dishes, making this all the better for foodies!

Winemaker Dinner with Augusto Boffa of the Pio Cesare Winery in Piemonte, Italy

Max a Mia is Very Pleased to Present

An Italian Wine Dinner Featuring

The Historic Pio Cesare wines of Piemonte

With Special Guest

Mr. Augusto Boffa

Pio Cesare Winery Family Member

Pio Cesare has been producing wines for 135 years and through five generations in its ancient cellars in the center of the town of Alba.

The Pio Cesare winery was founded in 1881, by Cesare Pio. He was a very successful entrepreneur and was inspired to produce a small and select quantity of wines from the hills of Barolo and Barbaresco for himself, his family, friends, and customers. Cesare Pio was dedicated to the terroir of the Piedmont region and to producing wines of the highest quality.

Today, the family members travel extensively to more than 50 countries around the world, echoing what Cesare Pio himself did at the beginning of our history—promoting the name and reputation of the Pio Cesare winery to restaurants, hotels, wine shops and wine lovers worldwide. We are very pleased to welcome fourth generation from Pio Cesare to Max a Mia for this winter wine dinner.

For this dinner we have selected a number of wines from these top estates to feature along with the cuisine of Chef Lundgren.

Tuesday January 22, 2019

6:30 reception, followed by dinner

Reception

Pensieri d’Inverno

a cocktail Featuring Pio Cesare Barolo Chinato

Stuffed Mushrooms

Porcini and Cambezola Risotto

Carne Crudo

Grass Fed Organic Beef, Local Egg Yolk, Crostini, Parmigiana Reggiano

Course 1

Pio Cesare Gavi DOCG, 2016

Vitello Tonnato

Roasted Veal, Tuna Sauce, Caperberry, Grilled Meyer Lemon

Course 2

Pio Cesare Nebbiolo Langhe DOC, 2015

Grilled Quail

Seacoast Organic Mushrooms, Sunchokes, Zucchini,

Bagna Cauda

Course 3

Pio Cesare Barolo DOCG, 2014

Barolo Braised Beef Cheeks

Creamy Polenta, Blistered Tomatoes,

Pan Jus

Formaggio

Pio Cesare Barbera d’Alba Fides DOC, 2015

Il Fortteto Moliterno Black Truffle Cheese, Fresh Fig, Native Honeycomb        

Dolce

Nutella Truffles, Sea Salt

$89 per person (exclusive of tax and gratuity)

Please contact

Max A Mia for reservations

860-677-6299 | 70 EAST MAIN ST. | AVON, CT 06001

Napa Valley Wine Dinner with Venge Vineyards – January 30, 2019 at Max Downtown

MAX DOWNTOWN is very pleased to present a winemaker dinner featuring one of Napa Valley’s most storied producers


Kirk Venge – Owner and Winemaker, Venge Vineyards

The Venge family has farmed in Napa Valley for nearly half a century. It is a journey that began when Knud Venge emigrated from Denmark to the United States in the early 1900’s. Knud’s son, Per Venge, found his passion in the wine and spirits industry and started Vencom Imports, focusing on the importation of Western European fine wines and spirits. It was Per’s son, Nils Venge, who left the family business in the 1960’s with a vision to study viticulture at UC Davis and establish the family name as an icon in the winegrowing community.

The family’s viticultural roots flourished in 1976 with the purchase of a 17-acre vineyard in the Oakville District that was planted to Cabernet Sauvignon and Merlot. This fortunate development cast the family among the winemaking pioneers of Napa Valley.

Nils’ and Dianna Venge’s son, Kirk Venge, gravitated to winemaking at an early age. He proved to be as talented a winemaker as his father, making wines in his own style, with a vision to build on the family legacy. In 2008, Kirk achieved his lifelong dream and acquired full ownership of Venge Vineyards. Today, Kirk continues the Napa Valley heritage, focusing on select vineyard sites that produce fruit worthy of bearing the Venge family name.

Both traditional and progressive wine production techniques are embraced, and they remain focused on a core belief: only fruit grown from select vineyards that has been handled gently and naturally produces wine worthy of bottling under the Venge family name. We are very excited to pair these wines alongside Chef Chris Sheehan’s menu.

January 30th 2019

6:30 Seating

Course 1

Ora King Salmon Crudo

 Asparagus, Ossetra Caviar, Lemon Brown Butter Crumble

Croix Estate, Chardonnay Narrow Gauge (2016) Russian River Valley

Course 2

Pork Belly Terrine

Sicilian Pistachio, Giardiniera, Violet Mustard

Croix Estate, Pinot Noir Narrow Gauge (2016) Russian River Valley

Course 3

Bone Marrow Potato Gnocchi

Shaved Périgord Truffle, Chive Creme

Venge Vineyards, Scout’s Honor Proprietary Red (2016) Napa Valley

Course 4

Roasted Prime Sirloin

Black Garlic Confit, Charred Onion, Romanesco, Sauce Poivrade

Venge Vineyards, Cabernet Sauvignon Bone Ash Vineyard (2016) Napa Valley

Cheese

Tête de Moine AOP

Venge Vineyards, Cabernet Sauvignon Silencieux (2016) Napa Valley

$149 Per Person

(Not Including Tax or Gratuity)

Please Call Max Downtown for Reservations

P: 860.522.2530

or purchase tickets directly by clicking this link

May Lunch Club at Max’s Oyster Bar – Rosé All Afternoon

The Lunch Club – Rosé Edition:

Featuring a Selection of the Hottest Wines for the Season

Rose wine has been around since wine has been around, but only in the past 5-10 years have American wine drinkers really embraced the style, now making it the fastest growing category in the wine industry.  Rose is made from many varieties and in every region of the world where wine is made. From light and easy to fuller-bodied, it comes in bottles, cans and kegs. Perfect for Spring and lighter fare – join us as we celebrate everything pink with some Friday afternoon Rosé drinking and a menu by Chef Hunter Morton’s.

Guest Speaker

Susan McQuade

Winebow Group

COMPLETE MENU TO FOLLOW, BUT HERE IS A PRE-VIEW WITH THE WINE LINE-UP…

Friday May 18, 2018

 Menu by Chef Hunter Morton

arrival

Juve y Camps Brut Rosé Cava NV (Pinot Noir), Spain

1st

Amble + Chase Rosé, 2017 (Grenache, Syrah, Cinsault), Provence

2nd

Massaya Rosé, 2017 (Cinsault, Syrah, Cabernet Sauvignon), Lebanon

3rd

Marietta Cellars Old Vine Rosé, 2017 (Syrah, Grenache Noir, Grenache Gris), California

Something sweet

Couly Dutheil Chinon Rosé, 2017 (Cabernet Franc), Loire

 

$49.00 per person

(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations

860-236-6299

Cultivating Toscana with the Frescobaldi at Savoy Pizzeria

 

 CULTIVATING TOSCANA at SAVOY PIZZERIA & CRAFT BAR

Featuring Inspired Recipes with the wines of Frescobaldi

With 700 years of wine history, the story of the Frescobaldi family is closely linked to the history of its land, the culture and the wines of Tuscany. We are very pleased to present an evening of wines from this historic family winery paired with an inspired menu from Chef Dante Cistulli.

Monday March 19

6:30 pm

Guest Speaker

Paul Mathes

New England Regional Manager – Shaw Ross Imports

Menu

Reception

Frescobaldi Vermentino Massovivo, 2015, Toscana

Antipasti

Assorted Cured Meats, Cheeses, Vegetables

1:

Frescobaldi Ammiraglia Rose Alìé, 2017, Toscana

Garlic Flatbread, Braised Radicchio, Kalamata Olives,

Caramelized Onion, House Made Ricotta, Crispy Pancetta

2:

Frescobaldi Rosso Toscana Rèmole, 2015

Pasta Botarga

Rhode Island Calamari, Baby Octopus, Littleneck Clams, Nduja, Pasta Al Nero, Lemon Tomato Marinara, Beaver Brook Farms Pleasant Cow Cheese

3:

Frescobaldi Chianti Rufina Nipozzano, 2013, Toscana

Wood Fired Lamb Shank

Braised White Bean, Artichoke, Fennel, Rosemary, Breadcrumbs, Braising Jus

Dolce:

Castello Pomino Vinsanto

Chocolate Bundino Cake

Vanilla Gelato, Extra Virgin Olive Oil, Toasted Almonds

$70.00 Per Ticket

(Not Including Tax or Gratuity)

Please Call Savoy to Purchase Tickets

(860) 969-1000

32 LaSalle Rd | West Hartford, CT | 06107

 

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Max Fish Rhone Valley Wine Dinner

On Thursday August 3, 2017, Max Fish hosted the Rhone Valley Wine and Perrin Family Dinner. The event featured a five course meal with wine pairings with guest speaker Emmanuel Leminone.

The first course featured a Creamy Crab Salad served with Bibb lettuce, crispy shallots, salt cod and potato croutons that was paired with Perrin Cotes du Rhone Rose, 2016.

The second course featured Bone Marrow & Snails served with parsley salad and sauce lyonnaise paired with Perrin Cotes du Rhone Rouge, 2014. 

The third course featured Roasted Scallops served with Artichoke Three Ways paired with Perrin Chateauneuf du Pape Les Sinards, 2014. 

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

  

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Max’s Oyster Bar Soter Vineyards Wine Dinner

On Thursday July 20, 2017, Max’s Oyster Bar hosted the Soter Vineyards Wine Dinner featuring the wine maker himself James Cahill. The dinner featured the work of Chef Hunter Morton and consisted of a five course meal with a reception.

Reception consisted of Fried Green Tomatoes paired with Soter Vineyards Brut Rose Mineral Springs Ranch, Nv, Yambill-Carlton.

The first course consisted of Heirloom Melons served with fig, prosciutto, ricotta, mint and almonds.

The second course consisted of Vadouvan Grilled Shrimp served with Local lemon cucumbers, watermelon, green goddess and pickled mustard seeds.

The third course consisted of Seed Crusted Local Striped Bass served with local squash and roasted tomato bread stew.

The fourth course consisted of Licorice Spiced Hudson Valley Duck Breast served with charred cornbread dressing and cherry lavender jus.

The fifth course consisted of Fried Belltown Hill Orchards Blueberry Ice Cream served with blueberry sauce.

(Published and Produce by Marketing and 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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