{"id":5477,"date":"2020-01-14T14:07:22","date_gmt":"2020-01-14T14:07:22","guid":{"rendered":"https:\/\/www.maxrestaurantgroup.com\/blog\/?p=5477"},"modified":"2020-01-20T17:14:58","modified_gmt":"2020-01-20T17:14:58","slug":"cabs-slabs-maxs-tavern","status":"publish","type":"post","link":"https:\/\/www.maxrestaurantgroup.com\/blog\/cabs-slabs-maxs-tavern\/","title":{"rendered":"Cabs &#038; Slabs @ Max&#8217;s Tavern"},"content":{"rendered":"\n<p>The Perfect Winter\nWine and Food Pairing Dinner\u2026<\/p>\n\n\n\n<p><em>CABS &amp; SLABS<\/em><\/p>\n\n\n\n<p>A Wine Pairing Dinner\nFeaturing <\/p>\n\n\n\n<p>Great Cabs (From\nAround the Globe) &amp; Great Slabs (Of Beef)<\/p>\n\n\n\n<p>With Special Guest\nSpeaker <\/p>\n\n\n\n<p><strong>Scott\nWeinstein<\/strong><\/p>\n\n\n\n<p>Cabernet\nDrinker, Wine Educator, and Director of Business Development<\/p>\n\n\n\n<p>M.S.\nWalker Fine Wine &amp; Spirits<\/p>\n\n\n\n<p>Featuring the Cuisine\nof Max\u2018s Tavern Executive Chef<\/p>\n\n\n\n<p>Nathaniel Waugman<\/p>\n\n\n\n<p>Thursday January 30<sup>th<\/sup>,\n2020<\/p>\n\n\n\n<p>6:30 Seating<\/p>\n\n\n\n<p>Menu<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p><strong>Amuse<\/strong><\/p>\n\n\n\n<p><strong><em>Chicken Liver Mousse Tartlet<\/em><\/strong><\/p>\n\n\n\n<p>&nbsp;onion jam, fresh\nherb<\/p>\n\n\n\n<p><strong>Raats <\/strong>Jasper\nRed Blend, 2015, Stellenbosch, South Africa<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p><strong>1st course<\/strong><\/p>\n\n\n\n<p><strong><em>Twice Cooked Suckling Pig<\/em><\/strong><\/p>\n\n\n\n<p>&nbsp;charred pineapple\nand celery root agrodolce, celery root puree<\/p>\n\n\n\n<p><strong>Arcanum <\/strong>Il\nFauno di Arcanum, 2015, Tuscany, Italy<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p><strong>2nd course<\/strong><\/p>\n\n\n\n<p><strong><em>Dry Aged Beet Root Steak <\/em><\/strong><\/p>\n\n\n\n<p>black garlic shoyu, sesame tuile, mushroom demi, pickled\npearl onion, micro shiso<\/p>\n\n\n\n<p><strong>Chateau Carbonnieux<\/strong> Grand Cru Class\u00e9 de Graves, 2014, Pessac-Leognan,\nBordeaux<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p><strong>3rd course<\/strong><\/p>\n\n\n\n<p><strong><em>Braised Beef Cheeks<\/em><\/strong><\/p>\n\n\n\n<p>tangerine cumin carrot puree, carrot pappardelle, radish,\ntangerine lace<\/p>\n\n\n\n<p><strong>Cuvelier Los Andes<\/strong> Grand Vin, 2015, Valle de Uco, Mendoza, Argentina<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p><strong>4th course<\/strong><\/p>\n\n\n\n<p><strong><em>Slow Roasted Heart of Ribeye<\/em><\/strong><\/p>\n\n\n\n<p>poppyseed Yorkshire pudding, creamed spinach espuma,\ncharred shiitake mushroom<\/p>\n\n\n\n<p><strong>Merryvale Vineyards<\/strong> Cabernet Sauvignon, 2015, Napa Valley<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p><strong>Dessert<\/strong><\/p>\n\n\n\n<p>Chocolate Mousse Bomb <\/p>\n\n\n\n<p>cherry filling, red wine chocolate sauce<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>$115 Per Person <\/p>\n\n\n\n<p>(Not Including Tax or Gratuity)<\/p>\n\n\n\n<p>Please Call Max\u2019s Tavern for\nReservations<\/p>\n\n\n\n<p>413-746-6299<\/p>\n\n\n\n<p>1000 Hall of Fame Ave | Springfield,\nMA | 01103<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Perfect Winter Wine and Food Pairing Dinner\u2026 CABS &amp; SLABS A Wine Pairing Dinner Featuring Great Cabs (From Around the Globe) &amp; Great Slabs (Of Beef) With Special Guest Speaker Scott Weinstein Cabernet Drinker, Wine Educator, and Director of Business Development M.S. Walker Fine Wine &amp; Spirits Featuring the Cuisine of Max\u2018s Tavern Executive &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.maxrestaurantgroup.com\/blog\/cabs-slabs-maxs-tavern\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Cabs &#038; Slabs @ Max&#8217;s Tavern&#8221;<\/span><\/a><\/p>\n","protected":false},"author":8,"featured_media":5478,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[38,13,29,113,1,9,77],"tags":[317,344,456,455,196,379,151],"_links":{"self":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/5477"}],"collection":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/comments?post=5477"}],"version-history":[{"count":3,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/5477\/revisions"}],"predecessor-version":[{"id":5510,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/5477\/revisions\/5510"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/media\/5478"}],"wp:attachment":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/media?parent=5477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/categories?post=5477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/tags?post=5477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}