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St. Patrick’s Day at Max
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Monday Nights at The Cooper!
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Taste of Hartford Extended
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Max Lunch Club: Villages of the Southern Rhone Valley
Friday, February 6th at Max’s Oyster Bar
Special Guest Speaker: Paul Nerz of Vineyard Brands,
Importers for Perrin Family.
Cuisine by Executive Chef Hunter Morton
12:45pm Arrival ~ 1:00pm Luncheon
Reception
Goat Cheese Beignets
Foie Gras Pâté
Smoked Trout Salad
Perrin Reserve Cotes du Rhone Blanc, 2013
Course One
Tranche of Cod Viennoise
Sabayon of Grain Mustard
Perrin Cotes du Rhone Villages, 2010
Course Two
Duck Casoulet
Duck Confit | Sausage | Roasted Garlic
Flaqoulet Beans | Salad aux Lardons
Perrin Vinsobres La Cornudes, 2011
Course Three
Whipped Brie de Menox
Pork Belly | Stone Fruit | Greens | Pickled Mustard Seed
Perrin Chateauneuf du Pape, 2009
Something Sweet
Profiteroles
$37.50 per person
not including tax & gratuity
Reservations Required. Please call: 860-236-6299
MaxsOysterBar.com
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Black Hog Brewing Co. Dinner at TK
SOLD OUT – SECOND NIGHT ADDED – TUESDAY, FEBRUARY 24TH
Since hitting the Connecticut brewing scene just a year ago, Black Hog of Oxford, CT
has quickly established itself as one of the leading craft brewers in the state.
We are pleased to welcome Special Guest speaker:
Tyler Jones, Head Brewer, Black Hog Brewing Co.
Cuisine by Executive Chef Christopher Torla.
Menu
“Duck Nachos”
Leg Confit, pickled shitake mushrooms, wasabi, peanut sesame soy
Black Hog Ginga Ninja
Moules Mariniere
Canadian mussels, shallots, tomato, saffron vin blanc
Black Hog Easy Rye Da
Crispy Macaroni
Chorizo, leeks, Benning’s goat milk gouda, chipotle
Black Hog Granola Brown
Pastrami Cured Short Rib
Brandied mustard seeds, red cabbage puree, horseradish creme fraiche
Black Hog Bacchanalian Barley Wine
Bananas Foster Bread Pudding
Chantilly cream, espresso butterscotch
Black Hog Nitro Coffee Milk Stout
$65 per person
not including tax & gratuity
Please call for reservations: 860.493.7412
Trumbull Kitchen 150 Trumbull St. Hartford, CT
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MAX Cocktail Showcase
For more information about this incredible event, click here.
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Taste of Hartford – Winter 2015
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Max Chef To Farm presents The Fourth Season Dinner at Haight-Brown Vineyards
Thursday January 29 at 6:30pm
Haight-Brown Vineyard, Litchfield, CT
Menu Prepared by Chefs Steve Michalewicz, Brad LaBonte-Banas and Scott Miller
RECEPTION
CHEESE
Arethusa Farm, Bantam
Oak Leaf Dairy, Lebanon
Mystic Cheese Company, Lebanon
Cato Corners Farm, Colchester
CHEESE
Arethusa Farm, Bantam
Oak Leaf Dairy, Lebanon
Mystic Cheese Company, Lebanon
Cato Corners Farm, Colchester
HORS D’OEURVES
Whipped Gourmavian Farms Chicken Livers
Farmers Cow Egg, Crispy Chicken Skin
Tartar of Sepe Farm Lamb, Feta Mousse, Zaatar Cone
Kale Pie, Sankows Feta, Brick Dough
Smoked Gourmavian Farms Chicken
Cheddar Biscuit, Apple Mustard Seed Slaw
Parsnip Churros, Onion “Soil”, Preserved Lemon
Haight Brown Vineyard Bubbly Blend
Whipped Gourmavian Farms Chicken Livers
Farmers Cow Egg, Crispy Chicken Skin
Tartar of Sepe Farm Lamb, Feta Mousse, Zaatar Cone
Kale Pie, Sankows Feta, Brick Dough
Smoked Gourmavian Farms Chicken
Cheddar Biscuit, Apple Mustard Seed Slaw
Parsnip Churros, Onion “Soil”, Preserved Lemon
Haight Brown Vineyard Bubbly Blend
AMUSE BOUCHE
Charcuterie of La Belle Farm Duck
Blood Orange Mostarda, Pickled Sub Edge Farm Onion
Litchfield Hills Manhattan Cocktail
Charcuterie of La Belle Farm Duck
Blood Orange Mostarda, Pickled Sub Edge Farm Onion
Litchfield Hills Manhattan Cocktail
FIRST COURSE
Stonington Red Shrimp Bisque
Stone Ground Grits “Crouton” ,Tasso Oil, Blackened Shrimp
Haight Brown Vineyard Railway White
Stonington Red Shrimp Bisque
Stone Ground Grits “Crouton” ,Tasso Oil, Blackened Shrimp
Haight Brown Vineyard Railway White
SECOND COURSE
Celeriac Gnocchi
Confit UO Sunchokes, Winter Squash Sugo, Sorrel
Haight Brown Vineyard Morning HarvestENTRÉE COURSE
Porchetta
Golden Beet & Golden Apple Slaw, Whipped Turnips
Haight Brown Vineyard Big Red TABLE SHARES
Sweet Potato Gratin, Melville Cheese
UO Endive Salad, Meyer Lemon
Braised Red Cabbage, Five Spice PearBREADS
Hartford Baking Company
Bantam Bread Co.DESSERT COURSE
Orchard Fruit Cobbler
Cheddar Cheese Ice Cream, Stonewall Apiary Honey
Haight Brown Vineyard Toasty Apple
Celeriac Gnocchi
Confit UO Sunchokes, Winter Squash Sugo, Sorrel
Haight Brown Vineyard Morning HarvestENTRÉE COURSE
Porchetta
Golden Beet & Golden Apple Slaw, Whipped Turnips
Haight Brown Vineyard Big Red TABLE SHARES
Sweet Potato Gratin, Melville Cheese
UO Endive Salad, Meyer Lemon
Braised Red Cabbage, Five Spice PearBREADS
Hartford Baking Company
Bantam Bread Co.DESSERT COURSE
Orchard Fruit Cobbler
Cheddar Cheese Ice Cream, Stonewall Apiary Honey
Haight Brown Vineyard Toasty Apple
$115 per person
not including tax & gratuity
860.566.8360 Seating is limited.
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Max Lunch Club with The Rare Wine Co.
Friday, January 16th, 2015 AT 12:45PM
Max’s Oyster Bar kicks off their 2015 Lunch Club Series
with a selection of spanish wines from one of the leading
importers of fine wine – The Rare Wine Co.
Paired with the cuisine of Executive Chef Hunter Morton.
12:45pm Reception | 1:00pm Luncheon
House Made Ricotta | Oven Roasted Tomato | Grilled Ciabatta
Fennel Sage Roasted Cipollini Onions
Sausage Stuffed Clams
Bernabeleva “Navaherreros Blanco”, 2013, Vinos de Madrid
Course One
Artichoke & Sunchoke Soup
Pancetta | Olive Oil
Olivares Altos de la Hoya Monastrell “Ungrafted Old Vines”, 2012, Jumilla
Course Two
Veal Ricotta Meatballs & Spaghetti
Braising Greens | Parmesan | Roasted Pepper Sauce
Alvaro Palacios “Camins del Priorat”, 2012, Priorat
Course Three
Grilled Swordfish
Saffron Polenta | Broccolini | Lemon
Hermanos Peciña Rioja “Cosecha”, 2013, Rioja
A Little Something Sweet
$37.50 per person
not including tax & gratuity
Reservations Required: 860-236-6299
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Founders Beer Dinner at TK
With Special Guest: John Abercrombie, Market Manager, Founders Brewing
Trumbull Kitchen is pleased to kick off the New Year with our
2015 Craft Beer Dinner Series. First up: One of America’s premier Brewers,
and a perennial favorite on our draft lines, Founders Brewing Company
of Grand Rapids, Michigan. With a selection of robust & flavorful beers,
Founders has been winning awards for top level brews since 1997.
We’ve put together a great selection & paired them with the
incomparable cuisine of Executive Chef Chris Torla.
BREAKFAST STOUT
Sweet Korean Pancake
bacon onion marmalade
CENTENNIAL IPA
Chicken Mole Tacos
avocado creme, cara cara orange salsa
RUBAEUS
Arugula, Spiced Macadamia Nuts, Pickled Red Onion, Goat Cheese Crostini
reisling vinaigrette
BLACK RYE
Molasses-braised Bone-In Short Rib
sweet potato hash, crispy jalapenos
BACKWOODS BASTARD
Deep fried Chocolate Truffles
bourbon caramel sauce
$65 per person
not including tax & gratuity
Seating is limited. Please call for reservations: 860.493.7412
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Chef Morton’s Seven Layer Bars
The perfect holiday treat to make at home with the kids! Simple, easy, and delicious!
Seven Layer Bars
1/4 lb Butter
1 cup Graham Cracker crumbs
1 cup Coconut, shredded
6 oz. Chocolate chips
6 oz. Butterscotch chips
1 cup Walnuts, chopped
1 can Condensed milkMelt butter in 9 x13 pan. Sprinkle graham cracker crumbs over butter evenly. Continue with each ingredient, layering on top of each other. Using the whole can of milk to completely coat the top. Bake at 350 degrees for 25-30 minutes. Cool. Cut. Enjoy!Makes 24 pieces.
1 cup Graham Cracker crumbs
1 cup Coconut, shredded
6 oz. Chocolate chips
6 oz. Butterscotch chips
1 cup Walnuts, chopped
1 can Condensed milkMelt butter in 9 x13 pan. Sprinkle graham cracker crumbs over butter evenly. Continue with each ingredient, layering on top of each other. Using the whole can of milk to completely coat the top. Bake at 350 degrees for 25-30 minutes. Cool. Cut. Enjoy!Makes 24 pieces.
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Teddy Bear Tea Party & Brunch Events
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