Max Burger in Longmeadow Hosts a

Local IPA & Food Pairing Dinner

Featuring

Breweries from the Pioneer Valley

India Pale Ales (or IPAs as we just commonly refer to them as) have become the mainstay of the modern craft brewer movement, and Central Massachusetts has almost become ground-zero for many of new-classics. From Amherst to North Hampton, Holyoke to Ludlow, there are any number of great IPA brewers, and this dinner highlights just a few of them. The Pioneer Valley delivers top level American IPAs, and Max Burger in Longmeadow is more than happy to “open its backdoor” and pair some of these beers alongside a fantastic seasonal menu.

Monday November 18, 2019

6:00pm

Course 1

Iron Duke Brewing (Ludlow)

Dead Nuts IPA (5.6%)

 Bacon and Blue “Crostini”

Toasted Ciabatta/Blue Cheese Fondue/Bacon Lardons/Marinated Tomatoes

Course 2

Loop Hole Brewing (Holyoke)

Moving Through Kashmir IPA (6.8%)

Southern Fried Chicken Wings

Sawmill Gravy w/Bacon

Course 3

Progression Brewing Co. (Northampton)

Onward IPA (6.8%)

Bacon Wrapped Monkfish

Garlic Escarole

Course 4

Amherst Brewing Co. (Amherst)

Jess IPA (7.0%)

Smoked Brisket

Bourbon Bacon BBQ/Warm Bacon Potato salad/Collard Greens

Course 5

Abandoned Building Brewery (East Hampton)

Tangerine Milkshake IPA (6.6%)

Carrot Cake

Tangerine Buttercream/Bacon Brittle

  $65.00 Per Person

(Not Including Tax or Gratuity)

Please Call Max Burger for Reservations

(413) 798-0101

684 Bliss Road | Longmeadow, MA | 01106

 Trumbull Kitchen

ALL CONNECTICUT DINNER

Celebrate what is local in CT with a dinner featuring all beverages made in State. Whether it is beer, wine or spirits, we have a thriving, locally sourced drink industry, extending from one end of the state to the other. From Stonington to Kent, we are thrilled to feature products from our friends, neighbors and partners here in the beautiful State of Connecticut.

Join us at Trumbull Kitchen in Hartford for this menu featuring our journey to spots around the state to find the best Ales and other treats around and pair them with Chef Chris Torla’s seasonally inspired cuisine.

THURSDAY NOVEMBER 21, 2019

6:30 pm

HEADING TO FAIRFIELD

Roasted Butternut Squash Salad

Spinach, Apples, Goat Cheese, Pepitas, Pumpkin Maple Dressing

Two Roads Brewing / Litchfield Distillers Mash-Up Cocktail

THEN UP 95 TO THE SOUTHEAST COAST

Poached Lobster

Anadana Toast, Saffron Aioli, Lemon Gel

Beer’d Brewing Frank & Berry Double IPA (9%)

WAY OUT WEST

Pan Seared Scallops

Mushroom Risotto, Sunchoke

Kent Falls Bird Post IPA (5%)

DOWN NEW HAVEN WAY

Pork Tenderloin

Apple Butter, Fondant Potatoes, Baby Carrots

New England Brewing Co. Double Hag American Imperial IPA (8.2%)

AND BACK TO HARTFORD TO FINISH

Apple Cider Cake

Ricotta Ice Cream, Honey Gastrique

Hanging Hills Hartbeat Double IPA (8.4%)

$75 Per Person

(Not Including Tax or Gratuity)

Please Call Trumbull Kitchen for Reservations

(860) 493-7412

Wine – A State of Mind: Beaujolais

Max’s Oyster Bar announces the final Max Lunch Club for 2019

Featuring Wines from the Beaujolais Region of Southern Burgundy

Paired with Classically Inspired French Cuisine

With Guest Speaker

Brian Mitchell

Beverage Director, Max Restaurant group

Friday November 22nd

12:45 arrival | 1:00pm lunch

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. In this annual edition of The Max Lunch Club, Brian Mitchell guides you through selections from Village and Cru level, including the first wines from the new harvest - Beaujolais Nouveau 2019.

 Cuisine prepared by Chef Bob Peterson, this menu is perfect for the season at hand.

Arrival

Truffle-Mushroom Crepe

House Made Ricotta | Herb Glace

Domaine du Clos du Fief (Michel Tete) Beaujolais Nouveau, 2019 (Juliénas)

1st

Smoked Salmon

Frisee | Lardons | Brioche Croutons | Sauce Gribiche

Marcel Lapierre Raisins Gaulois, 2019 (Morgon)

(Poured from 3 Liter)

2^nd

Chestnut Agnolotti

Spinach | Charred Leeks | Gorgonzola Cream | Parsley Pistou

Walnut Crumble

Stéphane Aviron Beaujolais-Villages, 2018 (Lantignie)

3^rd

Salt Cured Duck Breast

Caramelized Onion Tart | Farm Greens | Maple-Chile Duck Demi-Glace

Château de la Chaize Brouilly, 2015 (Brouilly)

Something Sweet

Pumpkin Éclair

Chocolate & Butterscotch Glaze

$49.00 per person

(not including tax or gratuity)

Please call for reservations

860.236.6299

All Max restaurants are closed but if you would like Max to do the cooking for you this year, get Max Catering To Go.

CLICK HERE TO PLACE YOUR ORDER

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