Hoptoberfest to Support the CT Farmland Trust

On October 12th, The Max Restaurant Group is hosting its 1st annual Max’s Hoptoberfest. A portion of the proceeds are being designated to benefit the Connecticut Farmland Trust, a non-profit organization dedicated to preserving CT’s farmland for use now and into the future.

For a full explanation of exactly what the Trust does, here is a short video they have recently put together…

http://youtu.be/ExIcba4n3Co

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October 1, 2014July 6, 2018

Steve Davis and Fall Cocktails at Max Downtown Friday Night

Celebrations are in order for this Friday, October 3, 2014!

Max Downtown has made the Steve Davis Jazz Ensemble a permanent fixture here every Sunday. Plus, we’re unveiling our delicious seasonal fall cocktail menu!

Why not throw a party for your guests? Click here to make a reservation

Join us this Friday in the Tavern for complimentary hors d’oeuvres, live music from the Steve Davis Jazz Ensemble, and tasty libations!

To find out more about Steve Davis, click here

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October 1, 2014July 6, 2018

Hoptoberfest Beer Dinner @ Max Downtown 10-14-14

Max Downtown Presents a Hoptoberfest Beer Dinner

Get your Hoptoberfest weekend celebrations off to an early start on Friday evening Oktober 10, at Max Downtown, featuring a comparative Oktoberfest Beer Dinner with coursed selections of Oktoberfest and Harvest style beers from the United States and Germany. Paired side by side, these brews are matched with selections from Chef Hunter Morton of Max Downtown.

Special Guest Speaker for the evening is Jon Stack, Connecticut-based Craft Beer Specialist

Friday October 10th, 2014

American Oktoberfest Sip & Sample Beerception – 6:30 pm
Blue Point Brewing Oktoberfest
Goose Island Brewing Oktoberfest
Two Roads Ok2berfest

Seating – 7:00 pm
Course 1
PRETZELS & PASTRAMI
Gary’s beer braised onions, Cato corners cheddar, caraway mustard
US – Thomas Hooker Brewing Octoberfest Lager
DE – Spaten Oktoberfest

Course 2
GEMISCHT WURST
House-made artisinal Sausages, potato strudel, braised cabbage, rutabaga mustard
US – Widmer Brothers Okto
DE – Warsteiner Oktoberfest

Course 3
SPANFURKEL Secchiarolli Farm Roasted Suckling Pig, Apples chestnut stuffing, brown butter spetzle, Sage jus US – Long Trail Harvest Barn Ale DE – Hacher-Pschoor Oktoberfest

Dessert
BLUE HILL ORCHARD APPLE FRITTERS
Subedge Farm Hopped ice cream, Maple glaze
US – Redhook Brewery Pumpkin Porter
DE – Aecht Schlenkerla Rauchbier

$55 per person (not including tax or gratuity)

For reservation please call Max Downtown
185 Asylum St, Hartford, CT 06103
(860) 522-2530

maxdowntown.com

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September 8, 2014July 6, 2018

What’s On Tap This Week @ Max Burger West Hartford

by Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

This summer Sierra Nevada Brewing, one of (if not the) leading Craft Brewer in the United States, set out on a summer long tour and festival drive. Taking their bus and brewing genius across the country, the folks for Sierra stopped over in Festivals from Californai to Maine. Along the way they created and made a series of beers that are as unique and varied as any out there – all in conjunction with 12 other craft breweries. You can read about this huge collaborative effort on the Sierra Nevada Beer Camp webpage by clicking here.

To celebrate this huge endeavor, Max Burger in West Hartford will be featuring a selection of these collaborative brews from the Beer Camp collection, starting today with the Sierra Nevada / Three Floyd’s Brewing Co. Chico King Pale Ale.

3 Floyds has a reputation as the Midwestern kings of alpha (hops). Chico King is a mash-up of a mutual passion between these breweries for hoppy pale ales, and combines a uniquely robust malt body with intense citrusy and fruity new school hop varietals.

3 Floyds marches to the beat of their own (double kick) drum when it comes to collaboration, often partnering with comic book artists, tattoo parlors or heavy metal bands when inspiration strikes. These eclectic beers are coveted throughout the Midwest and some beers, like the legendary Dark Lord Imperial Stout, have spawned something akin to a beer-themed holiday in the brewery’s hometown of Muenster, IN.

On tap today, come into Max Burger West Hartford to taste some of this very limited production beer. We will be following this up with a selection later in the week, including other Beer Camp collaborative brews, such as:

Sierra Tater Ridge Scottish Ale, brewed with the Asheville Brewers Alliance, from Asheville, NC

Sierra Yonder Bock Tropical Maibock, brewed with Cigar City Brewing out of Tampa, FL

Sierra There and Back English-style Bitter, brewed with New Glarus Brewing in New Glarus, WI

Sierra Double Latte Coffee Milk Stout, brewed with Ninkasi Brewing Co., from Eugene, OR

Sierra Yvan the Great Belgian Style Blonde, brewed with Russian River Brewing Co, out of Santa Rosa, Ca

Sierra Alt Route Altbier, brewed with Victory Brewing out of Downington, Pa

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September 2, 2014July 6, 2018

Max Supports Lea’s Foundation – Donate All Month Long

SEPTEMBER IS National Leukemia & Lymphoma Awareness Month

In recognition of this, throughout September, all Max Restaurant Group locations are joining with Chateau St Jean Wines and Beefeater Gin to support Lea’s Foundation for Leukemia Research.

Buy a glass of Chateau St Jean or a Beefeater London Dry Gin cocktail, and a portion of the proceeds will be donated.

Lea’s Foundation for Leukemia Research, Inc., was formed in 1998 to honor the memory of Lea Michele Economos, who at the young age of 18 was diagnosed with leukemia, and subsequently lost her battle when she was only 28 years old. Lea’s Foundation raises money to fund research into the causes of and cures for leukemia and its related cancers lymphoma, Hodgkin’s lymphoma and multiple myeloma).

For more information – visit www.leasfoundation.org

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August 25, 2014July 6, 2018

Chartreuse is sooo Very French, and at Max

by Brian Mitchell, Beverage Director, Max Restaurant Group

Chartreuse is one of those beverages that both excites people and makes them nervous – depending on your understanding and level of experience. Made in the south of France by monks, this wonderful beverage has been made more or less continuously for over 500 years. It is delicious, intense, makes a great addition to cocktails, or is great on its own (usually chilled and diluted with some ice).

This past week a very cool little video was posted online depicting a trip and some highlights of France and a trip the facility where Chartreuse is made. You can view below or link directly to Chartreuse (click here). By the way, Chartreuse in its varied forms is generally found at most Max locations, including The Cooper in Palm Beach Gardens. Ask you server or bartender about this wonderful drink and what cocktails it can be enjoyed in…

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August 25, 2014July 6, 2018

What’s on Tap this Week @Max’s Oyster Bar

by Brian Mitchell, Beverage Director, Max Restaurant Group

One of our favorite local brewers produces this tasty beer on occasion and only in limited quantities, especially on draft. This week, though, at Max’s Oyster Bar we will be placing the New England Brewing Company Weiss Trash Culture on line (you should expect it to start either Tuesday or Wednesday).

Produced at NEBCO, in Woodbridge, Ct., this is a great example of a weiss style beer, which is closest to what is known as a Berliner Weiss. The name though is a play on words and also refers to the specialty yeast that is used to make this style of beer, which are known as White beers. “Weiss” refers to the yeast strain as well as the cloudy effect the beers often have from both yeast and wheat which is the main grain for production.

Extremely refreshing and crisp, the Berliner Weiss beers are often dosed with a little sweet syrup, such as raspberry, to soften them. These are perfect to enjoy on their own when the weather is a bit warmer (such as it will be this week), as they are crisp and light. A characteristic which also makes them a perfect draft to have at Max’s Oyster Bar with some fresh seafood dishes, including Oysters and the raw bar, or a lobster special, which will also be running later this week.

The other great thing about this beer is the fact that it is only 3.4% abv, which means you can drink one (or two) and not get as weighed down as from one of the fuller styles of beer. Perfectly suited to dining and fine cuisine. Give this a go at Max’s Oyster Bar this week and enjoy one of the best locally produced beers by one of CT’s best brewers – NEBCO.

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August 15, 2014July 6, 2018

Saturday is National Rum Day – YO HO!

by Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Saturday August 16th, is National Rum Day!

Normally we do not get too caught up in all the National (fill in the blank) Days, but this one is right up our ally. Rum is one of the top selling spirits in the world, and at the Max Restaurants we sell a lot of rum and rum-based drinks – point of fact, our #1 selling mixed cocktail across the company is the Max Painkiller – a delicious rum-based, tropical TiKi styled drink.

Max-Painkiller-Rum — Well Chilled Max Painkillers

So come celebrate a day dedicated to the tasty fermented cane spirit by joining us at any of our locations. We will be serving up the Max Painkiller, as wella as Hurricanes, Beachcombers, Mojitos, traditional Daiquiri, Hemingways, Rum & Cokes, Dark & Stormies, or any of the vast number of rum drinks our bartenders can concoct for you. (Nothing frozen, though – sorry.)

A Little Rummy History

Fermented cane juice has been made in many areas of Asia and Africa going back probably millennia, but modern distilled rum production really dates to the 17^th Century in the Caribbean. Sugar became a valued commodity in Europe around this time as it had been fairly scarce, but the opening of the New World allowed for a continuous source of sugar.

A by-product of sugar production is molasses, which was not thought to have much use at first, but it was quickly discovered to be fermentable and then distillable.

Rum became a popular drink in both the old and new world regions, and especially in Colonial America (primarily New England and New York), where the technology for making and maintaining stills and ample supply of wood for barrels meant a refined product could be produced (and consumed). Molasses were shipped in and refined into rum, before being shipped back out and used for trade, often for slaves, which were needed to work the sugar plantations to make more rum. The Rum-Slave Triangle was formed by traders moving from West Africa to the Caribbean to population centers of New England and New York, moving “goods” back and forth.

As rum was traded and shipped on the high seas it became a custom aboard naval ships, and eventually pirate ships. Traditions among the Naval powers of Great Britain and others lasted well into the 20^th century with daily rations, and even continue to this day with special occasion rations being given out to service persons.

Styles and Production of Rum

Rum is produced in many regions, but essentially there are three groups of styles, with variations or ageing categories within each group. These main groups are often categorized by the language or tradition of the colonial power that was in control of the original production areas. These colonial powers had favorite styles and from these grew both production and taste styles that more or less remain today.

English-speaking islands and countries are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Trinidad and Tobago, Grenada, Barbados, St.Lucia, Belize, Bermuda, Saint Kitts, the Demerara region of Guyana, and Jamaica are typical of this style.
French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugar cane juice, retain a greater amount of the original flavor of the sugar cane and are generally more expensive than molasses-based rums. Rums from Haiti, Guadeloupe and Martinique are typical of this style.
Spanish-speaking islands and countries traditionally produce añejo rums with a fairly smooth taste. Rums from Cuba, Guatemala, Panama, the Dominican Republic, Nicaragua, Puerto Rico, Colombia and Venezuela are typical of this style. Rum from the U.S. Virgin Islands is also of this style. The Canary Islands produces honey rum known as ron miel de Canarias and carries a geographical designation.

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August 12, 2014July 6, 2018

Newburyport Brewing Co. Dinner at Max Burger Longmeadow

by Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Newburyport Brewing Company was founded just a couple of years ago (2012), but my first really solid encounter with them was at our Marchtoberfest Beer tasting last March at Max’s Tavern in Springfield. I had the opportunity to meet the guys from the brewery and taste through the beers. Without being overly biased, this was one of the best take-aways for me from the whole tasting. I really enjoyed the style of the beers, the fact that they brew exclusively in cans (large and small), and that they are a couple of local guys.

So, it is with great pleasure that I announce that co-owner Chris Webb, will be joining us at Max Burger in Longmeadow on September 8th, for a great beer dinner, pairing Newburyport Brewing beers with the cuisine of Executive Chef David Sudol.

The price is great – the beer and food are going to be delicious; really no reason not to attend. Take a look at the menu…

Max Burger of Longmeadow

Presents a Super Awesome Beer & Food Pairing Dinner

Featuring – Newburyport Brewing Company

With Special Guest – Chris Webb – Owner

September 8th

Reception at 6:00 · Dinner at 6:30

Awesome Course 1

Potato Bacon Cheddar “Fritters” with Tasso Ham Gravy

Melt Away Session I.P.A. – 4.6% ABV

Awesome Course 2

“Fish n Chips”- Blackened Swordfish Sliders (Sweet Slaw, Agent 9 Sauce, Crispy Onion Straws) Beer Battered Steak Fries

Yeet! Extra Special Bitter – 5% ABV

Awesome Course 3

Pork Tenderloin, Chorizo Potato Hash, Spiced Cherry Compote, Sweet Tea Gastrique

Green Head I.P.A. – 7.2% ABV

Super Dessert Course

Peach ‘N’ Cream Cobbler Milkshake

Plum Island White – 5.4% ABV

COST: $55.00 per person

(not including tax or gratuity )

Please call Max Burger Longmeadow to reserve your seat

413-798-0101

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July 22, 2014July 6, 2018

Black Hog Brewing Comes to Max Burger West Hartford

by Brian Mitchell, Beverage Director for Max Restaurant Group

Lat week I had the pleasure of tasting some of the newly released brews from one of the newest breweries to hit the quickly growing CT brewery scene: Black Hog Brewing. Based in Oxford, Ct, and built on the ashes of a recently defunct brewery, the beers coming from Black Hog are quickly building to be some of the best quality brewed in the state and certainly able to compete with some of the best nationally.

Formed as a partnership between Tom and brother Jason Sobocinski, who own and operate Caseus Fromagerie & Bistro in New Haven, and a family friend Tyler Jones, an experienced brewer, the team has the make-up and back ground for making some truly outstanding beers. I had the pleasure to taste four beers, which will be released later this week to limited state-wide distribution, and was really impressed with the overall quality. We also featured the Ginga Ninja as one of the featured beers in last week’s Chef to Farm dinners at Farmer’s Cow in Lebanon, Ct. Very well received by all.

We will be featuring all four beers this coming Wednesday, July 23rd, at Max Burger in West Hartford as part of local mini-tap-take-over. As an added bonus, you will get a chance to meet brewer Tyler Jones who will be on hand, drinking and talking beer with any and all. Brewery folks will be on hand starting at about 5pm; Black Hog beers available until they are gone.

Here is a list of what was tasted and what will be featured at Max Burger;

Ginga Ninja – a red india pale ale brewed w. fresh ginger; 6.5% abv

Easy Rye’Da – an easy drinkin’ low abv rye india pale ale; 4.7% abv

Granola Brown – brown ale brewed w. a granola mix of oatmeal, grains, hops & roasted malts; 5.5% abv

S.W.A.G. – summer wheat ale brewed w. grapefruit peel; 4.3% abv

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June 20, 2014July 6, 2018

Lagunitas Tap Take Over @ Max Burger WH

Join us for a great evening of Beers and Burgers, all to support a great cause.

All month long, Max Burger in West Hartford, has been featuring beers from Lagunitas Brewing out of Petaluma, California. On Thursday June 26, we will be hosting a tap take-over with the beers from Lagunitas, with proceeds going to the Protectors of Animals animal shelter in East Hartford, Ct.

Come on out, enjoy a great Thursty Thursday and support those helping to save animals and give them new homes. What could be better? Great Beers, Great fun and all for a Great Cause!

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June 20, 2014July 6, 2018

Jason Sowik from Max Burger Wins Medal at Food Smooze Martini Competition

By Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Congratulations to Jason Sowik, Bar Manager for Max Burger in West Hartford, for winning the Bronze Medal at last night’s WNPR Food Smooze Martini Competition.

Jason beat out over 30 other competitors to place third in a strong field of well conceived drinks from some of Connecticut’s best drink makers.

Using a combination of fresh blueberries and limes, Jason’s drink was simple yet elegant and delicious. A Blueberry Moji-tini, is a take on a traditional Mojito, to which Jason adds fresh blueberries. He served this up in a mini-martini glass for the evening, hence the “tini” twist. Pretty simple but very drinkable recipe.

Jason can be found tending the stick at Max Burger in West Hartford, where he and his team have fun mixing all kinds of modern and traditional drink combinations.

Click Here to see the link on the event round up and all the competition results.

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June 20, 2014July 6, 2018

Forager Cocktail #1 – Rosedale Flower

By Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

Last night we had the pleasure of kicking off our new season for the Max Chef to Farm Series, now in its 7th season. This dinner series is a popular series where we take the Max experience out to local farms and present meals based on the ingredients available at that point in the season and what we can source locally.

This series has become so popular that we routinely sell out each event, and often have a wait list. Chef Scott Miller along with a number of the other Max Chefs creates thoughtful, delicious meals with locally sourced farm produce as well as locally sourced meats, cheeses and seafood. For my part, I get to start the evening off with a welcome cocktail when guests arrive, and in line with the locally sourced ingredients I try to find not only local produce or other ingredients to make this cocktail. I also like to find local, or at least hand-crafted / artisanly produced, spirits for the base of these drinks.

For the summer of 2014, I have decided to theme my drinks under the umbrella name/concept of Forager Cocktails, and will be producing a series of these drinks for each C2F dinners through the season, each making best use of local ingredients available at that point in the season.

I had so many requests last night for my recipe that I am posting here for any to see and use. Please feel free to contact me if you need assistance or have questions on how to recreate this cocktail or any others in the series.

For the Forager Cocktail #1, I made a drink based on a slightly obscure, but well thought out drink called the Artemis Flower. This drink combines fresh ingredients that fit perfectly with what is available in early summer – berries. For my part, I called this drink the Rosedale Flower, as we were serving the dinner at Rosedale Farms in Simsbury, Ct, and the main ingredient here were the strawberries picked fresh that morning.

I used the berries with some Bourbon, fresh lime juice, house made “sambuca”, and a thyme syrup that I made in the morning. The “sambuca” actually makes use of a few other locally sourced items for a great flavor twist that is hard to replicate. I use Rime Vodka, which is made by Westford Hill Distillers in Ashford, Ct as the base, to which I infused about a dozen (per 750ml of vodka) fennel blossom heads into slowly for about 3-4 hours. This process allows me to pull the flavor out of the fennel, but not the harsh green components that would detract from the lovely licorice flavors. I added some sugar to balance and the result is very similar to a Sambuca.

My Bourbon of choice for the night is a small production bourbon called Corner Creek Reserve Bourbon, from Kentucky. This is an 88 proof whiskey that is actually aged about 8 years for mellowing. I like the power this bottling has, along with the deep bourbon flavor, and the extra touch of proof did not hurt at all. In fact, the tempering of alcohol by the sweetness from the fresh thyme syrup was perfect. Very simple to make, I used a big fist of thyme sprigs and added them while the water was still cool and then let it steep as it came up in temperature. Once I could smell the thyme strongly, I pulled it off the heat just before boiling. I let it sit for a few minutes and then strained out the leaves and stems. While still hot, I mixed in equal parts (by volume) of granulated sugar to make my syrup. Very flavorful and delicious – adding a great extra flavor element to this drink.

anyone can make this drink at home, and if you are willing to go a little extra for the local and the home-made ingredients, then you will have an even more special experience – something we try to achieve out on the farm.

Forager Cocktail # 1 – The Rosedale Flower
In a mason jar –
Add 3-4 fresh picked strawberries – lightly crushed, but not pulverized
Then combine in jar
2oz Corner Creek Bourbon
½ oz House-made fennel-buca (you can use regular Sambuca like Meletti)
¾ oz Thyme Syrup
½ fresh lime juice
Let sit for a few minutes to absorb the strawberry juice
Fill with ice, add splash of Club Soda and serve with Thyme sprig for garnish

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