{"id":987,"date":"2013-01-24T17:35:28","date_gmt":"2013-01-24T17:35:28","guid":{"rendered":"http:\/\/www.maxrestaurantgroup.com\/blog\/?p=987"},"modified":"2018-07-06T13:38:16","modified_gmt":"2018-07-06T13:38:16","slug":"follow-up-to-2-x-italian-winemaker-dinner-at-max-amore","status":"publish","type":"post","link":"https:\/\/www.maxrestaurantgroup.com\/blog\/follow-up-to-2-x-italian-winemaker-dinner-at-max-amore\/","title":{"rendered":"Follow-Up to 2 x Italian Winemaker Dinner at Max Amore"},"content":{"rendered":"

Last night at Max Amore Ristorante in Glastonbury, over 30 guests were treated to a fabulous dinner and the wines of two of Italy’s favorite winemakers. \u00a0Chef Ted Burnett was on his game with a menu that touched on both traditional Italian cuisine as well as influences with a modern twist (see the menu below).<\/p>\n

\"\"<\/a>
Primo Franco, Mark Conley, Diego Cusumano @MaxAmore<\/figcaption><\/figure>\n

Guests were also treated to wine coming from both the north of Italy as well as the far south. \u00a0Starting and finishing with the Prosecco from Primo Franco, a third generation winemaker from the heart of the Prosecco region and his family estate called Nino Franco Winery. \u00a0Delicious wines that, as Primo pointed out, “are a way of life and can be great anytime of\u00a0the\u00a0day or night as they are light and refreshing”.<\/p>\n

In between guests were treated to the deliciously fruit driven wines of Diego Cusumano from Sicily. \u00a0From the youthful and value priced Nero d’Avola (a wine featured on\u00a0the\u00a0Max Amore\u00a0wine list)\u00a0to the fabulous blend of Nero d’Avola and Syrah called Benuara,<\/em> to the final wine, a 100% Nero d’Avola called Segana<\/em>, which is sourced from the best vineyards at Cusumano Winery, these wines were as good as it gets.<\/p>\n

Next up at Max Amore, Chef Burnett teams up with Max Restaurant Group Beverage Director Brian Mitchell to present a Max Wine & Food School Seminar, theme: Regional Italian Wines and Cheeses<\/em>. \u00a0Feb 11th. \u00a0See the Max Restaurant Group website Calendar for full details.<\/p>\n

Primo Franco<\/strong>
\nhead of the famed Prosecco house in Venuto, Italy
\nNINO FRANCO<\/a><\/strong> &<\/p>\n

Diego Cusumano<\/strong>
\nof the respected Sicilian winery
\nCUSUMANO WINERY<\/a><\/strong><\/p>\n

Wednesday, January 23, 2013 – 6:30pm<\/strong>
\nmenu created by Executive Chef Ted Burnett<\/p>\n

RECEPTION<\/strong>
\nProsecco ~ Rustico Nino Franco<\/em><\/p>\n

COURSE I<\/strong>
\nScallop Crudo
\nFrescobaldi extra virgin olive oil | sea salt
\nCusumano ~ Insolio Sicilia, 2010<\/em><\/p>\n

COURSE II<\/strong>
\nBerkshire Black Sopressata
\ngrana padano | rustic crostini
\nCusumano ~ Nero D’Avola, 2011<\/em><\/p>\n

COURSE III<\/strong>
\nCalamari alla Sicily
\nkalamata olives | capers | melted anchovies | basil |
\nSan Marzano | toasted polenta cake
\nCusumano Benuara ~ Nero D’Avola, Syrah, 2010<\/em><\/p>\n

COURSE IV<\/strong>
\nFive Hour Roasted Duck
\nsweet fennel Italian sausage | duck fat with house made linguine | ricotta salata
\nCusumano Sagana ~ Nero D’Avola, 2008<\/em><\/p>\n

DOLCE<\/strong>
\nCannoli
\nsicilian impastata ricotta | candied oranges
\nProsecco ~ Nino Franco Valdobbiadene, 2009<\/em><\/p>\n

 <\/p>\n

Take a look at this week’s speacials : loblaws flyer<\/a>, walmart flyer<\/a>, freshco flyer<\/a>, no frills flyer<\/a>, food basics flyer<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Last night at Max Amore Ristorante in Glastonbury, over 30 guests were treated to a fabulous dinner and the wines of two of Italy’s favorite winemakers. \u00a0Chef Ted Burnett was on his game with a menu that touched on both traditional Italian cuisine as well as influences with a modern twist (see the menu below). … <\/p>\n

Continue reading “Follow-Up to 2 x Italian Winemaker Dinner at Max Amore”<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[38,13,29,9],"tags":[40,42,43,5,39,44,41,27],"_links":{"self":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/987"}],"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\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/comments?post=987"}],"version-history":[{"count":6,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/987\/revisions"}],"predecessor-version":[{"id":4706,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/987\/revisions\/4706"}],"wp:attachment":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/media?parent=987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/categories?post=987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/tags?post=987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}