![\"2016-11-18-lc-beaujolais\"](\"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-content\/uploads\/2016\/11\/2016-11-18-LC-Beaujolais.jpg\")
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Beaujolais in the Modern Era<\/em><\/p>\n The Max Lunch Club With Guest Speaker Brian Mitchell Friday, November 18 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.<\/p>\n Cuisine prepared by Executive Chef Hunter Morton<\/p>\n 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 <\/em>Ma Gastronome. A M U S E-B O U C H E<\/strong> 1 S T \u00a0C O U R S E<\/strong> 2 N D \u00a0 C O U R S E<\/strong> S O M E T H I N G \u00a0 S W E E T<\/strong> $42.00 per person<\/strong> Please call for reservations Beaujolais in the Modern Era The Max Lunch Club Featuring Wines from Beaujolais Region of Southern Burgundy With Guest Speaker Brian Mitchell Beverage\u00a0Director, 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 … <\/p>\n
\nFeaturing Wines from Beaujolais Region of Southern Burgundy<\/p>\n
\nBeverage\u00a0Director, Max Restaurant Group<\/p>\n
\n12:45 arrival | 1:00pm seating<\/strong><\/p>\n
\nToday’s menu is in honor of this great chef.”<\/em><\/p>\n
\nDomaine des Terres Dor\u00e9es<\/strong> by Jean Paul Brun Beaujolais Nouveau, 2016
\nBrochettes D’Huitres
\nskewered Copps Island oysters and bacon<\/em><\/p>\n
\nDomaine Dupeuble<\/strong> Beaujolais Villages, 2015
\nBisque d’Ecrevisses
\ncrawfish bisque | truffles<\/em><\/p>\n
\nJean Paul Brun<\/strong> Beaujolais L’Ancien<\/em>, 2015
\nFilets de Soles Georges Pleynet
\npoached sole | mushrooms | tomatoes | noodles | sovereign sauce<\/em>
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\n3 R D \u00a0 C O U R S E<\/strong>
\nDomaine Diochin<\/strong> Moulin-a-Vent Vieille Vigne, 2015
\nVolaille Pyramide
\nroast chicken | truffles | carrots | puff pastry | creamed spinach<\/em><\/p>\n
\nMarjolaine
\nLa Pyramides Famous Cake<\/p>\n
\n(not including tax or gratuity)<\/p>\n
\n860.236.6299<\/p>\n","protected":false},"excerpt":{"rendered":"