{"id":2935,"date":"2015-04-20T09:27:09","date_gmt":"2015-04-20T09:27:09","guid":{"rendered":"http:\/\/www.maxrestaurantgroup.com\/blog\/?p=2935"},"modified":"2018-07-06T14:33:22","modified_gmt":"2018-07-06T14:33:22","slug":"max-lunch-club-with-hecht-bannier-april-24","status":"publish","type":"post","link":"https:\/\/www.maxrestaurantgroup.com\/blog\/max-lunch-club-with-hecht-bannier-april-24\/","title":{"rendered":"Max Lunch Club with Hecht & Bannier April 24"},"content":{"rendered":"

\"Lunch-Club-Hecht-&-Bannier-2\"<\/a><\/p>\n

\"cinemagraph-FINAL\"<\/a><\/p>\n

\"Lunch-Club-Hecht-&-Bannier-2a\"<\/a><\/p>\n

Formed in 2002, by founders Gregory Hecht and Fran\u00e7ois Bannier, Hect & Bannier<\/a> 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.<\/p>\n

Special Guest Speaker:
\nMark Raymond, Northeast Regional Manager for Frederick Wildman & Sons<\/a><\/h2>\n

Cuisine by Executive Chef Hunter Morton<\/p>\n

12:45pm Reception | 1:00pm Luncheon<\/p>\n

Reception<\/strong>
\nFried Oyster Salad- spinach, Pickled vegetables, Mint, Lemon
\nHecht & Bannier Languedoc White, 2013<\/p>\n

Course 1<\/strong>
\nStonington Flounder, Marinated asparagus, Spring onions, Radish, Spring Vegetable Sauce
\nHecht & Bannier Languedoc Rose, 2014<\/p>\n

Course 2<\/strong>
\nHerb Roasted Chicken Breast-Sugar Snap Peas, Pickled Local Ramps, Smoked Butter Braised Potatoes, Almond Milk,
\nHecht & Bannier Roussillon Red, 2009<\/p>\n

Dessert<\/strong>
\nChocolate Pudding, Salted Caramel Sauce, Brioche
\nHecht & Bannier Minervois Red, 2012<\/p>\n

$37.50 per person
\nnot including tax or gratuity<\/p>\n

For Reservations \u2013 860-236-6299
\nMax\u2019s Oyster Bar | 964 Farmington Ave. | West Hartford<\/p>\n

MAXSOYSTERBAR.COM<\/a><\/strong><\/p>\n