{"id":3036,"date":"2015-05-02T19:43:19","date_gmt":"2015-05-02T19:43:19","guid":{"rendered":"http:\/\/www.maxrestaurantgroup.com\/blog\/?p=3036"},"modified":"2018-07-06T14:33:32","modified_gmt":"2018-07-06T14:33:32","slug":"laphroaig-whisky","status":"publish","type":"post","link":"https:\/\/www.maxrestaurantgroup.com\/blog\/laphroaig-whisky\/","title":{"rendered":"1815 to 2015: Celebrating 200 years of Laphroaig Whisky"},"content":{"rendered":"

\"\"<\/a><\/h1>\n

MAX DOWNTOWN IS VERY PLEASED TO PRESENT<\/strong><\/span>
\n 1815 TO 2015:<\/strong><\/span>
\n A CELEBRATION OF 200 YEARS OF LAPHROAIG SCOTCH WHISKY<\/strong><\/span><\/h1>\n

WITH SPECIAL GUEST SIMON BROOKING<\/span>
\n MASTER WHISKEY AMBASSADOR FOR LAPHROAIG DISTILLERY<\/span><\/p>\n

\"Simon_brooking\"<\/p>\n

TUESDAY MAY 12TH AT MAX DOWNTOWN, HARTFORD<\/span><\/p>\n

6:00PM<\/span>
\nMEET & GREET RECEPTION WITH SIMON BROOKING
\nLAPHROAIG 10 YEAR COCKTAIL<\/p>\n

6:30PM SEATING<\/span><\/p>\n

MENU BY CHEF CHRISTOPHER SHEEHAN<\/span><\/p>\n

1<\/span>
\nHOUSE MADE LAMB SAUSAGE
\nFAVA BEANS, PICKLED RHUBARB, SHISITO PIPPERADE
\nLAPHROAIG SELECT<\/span><\/strong><\/p>\n

2<\/span>
\nCITRUS CURED SCOTTISH SALMON
\nTARRAGON CRUMPET, BEETS, RADISH, WATERCRESS CR\u00c8ME FRAICHE
\nLAPHROAIG 10 YEAR CASK STRENGTH<\/span><\/strong><\/p>\n

3<\/span>
\nPOINT JUDITH RAZOR CLAMS
\nSMOKED POTATO, PANCETTA, RAMP BUTTER
\nLAPHROAIG QUARTER CASK<\/span><\/strong><\/p>\n

4<\/span>
\nROASTED WAGYU SIRLOIN
\nMOREL MUSHROOMS, BUNCHING ONIONS, NETTLE EMULSION
\nLAPHROAIG TRIPLE WOOD<\/span><\/strong><\/p>\n

5<\/span>
\nCOCONUT AIR CAKE
\nLAPHROAIG CHOCOLATE PUDDING
\nLAPHROAIG 25 YEAR<\/p>\n

\"laphroaig-25y\"<\/a><\/p>\n

$125 PER PERSON<\/span>
\n NOT INCLUDING TAX OR GRATUITY<\/span><\/p>\n

SEATING IS VERY LIMITED.
\nPLEASE CALL FOR RESERVATIONS: 860.522.2530<\/p>\n

CITY PLACE, 185 ASYLUM STREET HARTFORD, CT 06103<\/p>\n

see the video tour of Laphroaig below…<\/p>\n