Max Lunch Club “Old World meets Old-New World”

Max’s Oyster Bar is presents our first event of 2020, featuring Wines from Cline Cellars of California and Olianas of Sardinia, Italy

With Guest Speaker Doug D’Auria of Cline Cellars

Friday January 17th || 12:45 arrival | 1:00pm lunch

Cline Family Cellars is a family-owned and operated winery in Sonoma, California, built on a passion for winemaking and rooted in respect for the land. Fred Cline started Cline Family Cellars in 1982 in Oakley, California, making his first vintages from original plantings of Mourvedre, Zinfandel, and Carignane, some of which dated back to the 1880’s.

In 1989, Fred purchased a 350-acre horse farm in Carneros and moved the winery to Sonoma County. As one of the original Rhone Rangers, he began planting varietals that included a number of vineyards dedicated to Syrah, Viognier, Marsanne, and Roussanne. Since those first plantings, Fred and his wife Nancy have continued to expand their love of wine and native grapes by partnering with wineries across the globe, such as Olianas from Sardinia. A fully bio-sustainable winery, the Olianas wines are   traditionally produced from native grapes in Sardinia, and are farmed completely Bio-integrated.

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

Arrival

Baked Salt Pond Oysters

Lemon-Parmesan Crumble | Fresh Oregano | Cherry Peppers

Olianas Vermentino, 2018 (Sardinia)

1st

Chilled Poached Salmon

Urban Valley Farm Field Greens | Butternut Squash | Gala Apples

Spiced Pumpkin Seeds | Charred Onion Vinaigrette

Cline Cellars Farmhouse White, 2018 (California)

2nd

Spice Crusted Ahi Tuna

Spinach & Ricotta Gnudi | Grilled Fennel & Peppers

Bagna Cauda

Olianas Cannonau (Sardinia)

3rd

Braised Beef Short Rib

Truffle Polenta | Tuscan Farm Greens | Zinfandel-Black Pepper Jus

Horseradish Crust

Cline Cellars Ancient Vines Zinfandel, 2018 (Contra Costa County)

Something Sweet

Nutella-Chocolate Tart

Chocolate Meringue | Raspberry Sauce

$49.00 per person

(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations

860-236-6299

Progression Brewery Dinner @ Max Burger Longmeadow

PROGRESSION BREWERY DINNER

Monday, January 27 @ 6:00pm

Progression Brewery, located in Northampton,MA facilitates the balanced values of business, family, community, and humankind through a brand engaged in positivity, conservation, and forward progress.

They are “Brewing Towards A Higher State of Beer”.

Special Guest Speakers:

Todd Sullivan – Head Brewer & Chris Corolla, Sales Representative

 

MENU BY CHEF JAKUB KOZIARA

Course 1

“Flourish” Saison 6.4%

Oysters Rockefeller

Course 2

“Further” Session NEIPA 5.2%

Tropical Fruit Salad

Honey-Ginger Lime Dressing/Poppy Seeds

Course 3

“Momentum” DDH Kveik NEIPA 6.8%

Caribbean Crab Cakes Benedict

Course 4

“Onward” NEIPA 6.8%

Pork Shank w/Honey & Orange

Porcini Mushrooms/Fingerling Potatoes

Course 5

“Omen” Imperial Stout 8.6%

Chocolate Espresso Trifle

Raspberry

$65 per person, not including tax & gratuity

 

Call for reservations & information

413.798.0101

 

 

 

Derby Day @ Max

Max Downtown

Featuring Woodford Reserve bourbon, the official bourbon of the Kentucky Derby. Derby-inspired passed & stationed appetizers. Best Hat Contest. First 80 people to reserve will receive a commemorative 145th Anniversary Derby glass.

$45 per person in advance / $55 per person at the door (plus taxes and fees)

Click here to purchase tickets

Max’s Oyster Bar

Derby Food & Drinks available in the bar area only. Best Hat Contest for the ladies. Call for more information – 860.236.6299

Max’s Tavern

Derby-inspired food and cocktails in the bar. Call for more – 413.746.6299

Autism Speaks, Max Listens

Dine for a Cause to Promote Autism Awareness at MAX

All 11 Max locations to increase awareness and raise money for Autism Speaks New England.

HARTFORD, CT – Compassion needs no words when you dine at a MAX restaurant for its fourth annual “Dine for a Cause” event. On Tuesday, April 2, dine at any of the 10 Max restaurants in Connecticut or Massachusetts in support of World Autism Awareness Day and to help those in our community who have Autism Spectrum Disorder.

During the one-day fundraiser, a portion of your bill will be donated to Autism Speaks New England. Guests are asked to mention the fundraiser to their server or bartender for proceeds to go to the charity. Additional donations will be accepted through Sunday, April 7.

This feel-good event goes beyond charitable giving, it’s personal. Bobby Venetianer, Max Restaurant Group Director of Community Outreach, has a child on the spectrum. “Nearly everyone knows someone who has been touched by autism, whether it’s a family member or a friend. We are proud to raise awareness and funds so individuals with autism, and their families, can achieve their best life”, said Venetianer.

A bite at a Max Restaurant can help Autism Speaks’ mission, which is to promote solutions and support. So, grab a seat and champion your neighbors in the autism community!

About the Max Restaurant Group

Founded in 1986 by Richard Rosenthal, the Max Restaurant Group currently operates 11 successful, distinct, and independent restaurants in the Greater Hartford, CT/Springfield, MA areas and The Cooper in Palm Beach Gardens, FL. The company prides itself on its customer service and innovative approach in delivering the best dining experience possible and always put forth an uncompromising commitment to quality, service, style, and cuisine. To share in the experience, please visit us in our restaurants or at maxrestaurantgroup.com

About Autism Speaks

Autism Speaks is the world’s leading autism science and advocacy organization. It is dedicated to funding research into the causes, prevention, treatments and a cure for autism; increasing awareness of autism spectrum disorders; and advocating for the needs of individuals with autism and their families. Autism Speaks was founded in February 2005 by Suzanne and Bob Wright, the grandparents of a child with autism. Since its inception, Autism Speaks has committed more than $570 million to its mission, the majority in science and medical research. On the global front, Autism Speaks has established partnerships in more than 70 countries on five continents to foster international research, services and awareness. To learn more about Autism Speaks, please visit AutismSpeaks.org.

For more information, please contact Mr. Venetianer at bobbyv@mrgct.com

# # #

MAKE A RESERVATION ONLINE

To make a donation, click here

About the Max Restaurant Group

Founded in 1986 by Richard Rosenthal, the Max Restaurant Group currently operates 11 successful, distinct, and independent restaurants in the Greater Hartford, CT/Springfield, MA areas and The Cooper in Palm Beach Gardens, FL. The company prides itself on its customer service and innovative approach in delivering the best dining experience possible and always put forth an uncompromising commitment to quality, service, style, and cuisine. To share in the experience, please visit us in our restaurants or at maxrestaurantgroup.com

About Autism Speaks

Autism Speaks is the world’s leading autism science and advocacy organization. It is dedicated to funding research into the causes, prevention, treatments and a cure for autism; increasing awareness of autism spectrum disorders; and advocating for the needs of individuals with autism and their families. Autism Speaks was founded in February 2005 by Suzanne and Bob Wright, the grandparents of a child with autism. Since its inception, Autism Speaks has committed more than $570 million to its mission, the majority in science and medical research. On the global front, Autism Speaks has established partnerships in more than 70 countries on five continents to foster international research, services and awareness. To learn more about Autism Speaks, please visit AutismSpeaks.org.

Dine Out Connecticut

DINE OUT CT starts on Feb. 25 and runs through March 3

A week-long event hosted by the CT Restaurant Association to showcase and celebrate restaurants across the state. Funds raised during the event support the CT Hospitality Education Foundation, dedicated to the development of future restaurant industry leaders. Max Restaurant Group is honored to participate.

MENUS

Max a Mia

Max Amore

Max Downtown

Max’s Oyster Bar

Trumbull Kitchen

Max Fish

Max Burger (W. Hartford)

Savoy Pizzeria

RECIPE: Veal & Pancetta Meatballs

As seen on Better Connecticut – Monday, January 7, 2019

Savoy Pizzeria Veal & Pancetta Meatballs

BEST MEATBALLS – STATEWIDE

(as voted by readers of CT Magazine)

Yield : -12- 3 oz. meatballs

Recipe by Chef Hunter Morton

INGREDIENTS

1 lb. ground pork

1 lb ground veal

4 oz. diced pancetta

1 onion, diced

4 ea. garlic clove, chopped

2/3 cup parmesan cheese

2 ea. eggs

2 slices sourdough bread

½ cup milk

2 Tbsp salt

1 Tbsp red pepper flake

1 tsp black pepper

METHOD

Soak sourdough bread in milk for 10 minutes, squeeze out milk discard

Combine all ingredients in a mixing bowl, mix by hand, do not OVERMIX

Roll into 3 oz balls

Place on sheet tray

Chill for 30 minutes

Bake for 15 minutes till brown at 375˚

Simmer in your favorite tomato sauce for 20 minutes

Enjoy – but be careful…they’re hot!

AS SEEN ON BETTER CONNECTICUT

Max Lunch Club: Wines of Italy with Massanois Imports

Massanois Wine Merchants is a boutique importer of fine Italian wines from well-known and lesser-known regions throughout Italy. For this installment of The Lunch Club, we are joined by Guest Speaker Ian Merris of Massanois Merchants for a tour of Central Italian regions, including Umbria and Tuscany.

Menu by Executive Chef Hunter Morton

ARRIVAL
Sportoletti Assisi Grechetto, Umbria (2016)

I.
Sportoletti Assisi Rosso, Umbria (2015)
Pecorino Tortas Con Salsa di Pomodoro
pecorino flan / tomato sauce

II.
Molino Sant’antimo Perpaolo, Cabernet Sauvignon (2013)
Gnocchetti di Ricotta Tartufata
ricotta gnocchi / truffle sauce

III.
Bibbiano, Chianti Classico (2014)
Cacciucco
tuscan seafood stew / shrimp / calamari / octopus / mussels / tomatoes / garlic bread

SOMETHING SWEET
Bomboloni
(Italian doughnuts)

$49.00 per person
(not including tax or gratuity)

Please call for Reservations
860.236.6299

~menu subject to change~

964 farmington ave. | w. hartford | @maxsoysterbar 

Take a look at this week’s speacials : loblaws flyer, walmart flyer, freshco flyer, no frills flyer, food basics flyer

Max Downtown at the James Beard House (NYC) – Whiskey Trail

 

On Monday, February 12, the team from Max Downtown hosted a “cozy, wintry feast” at the James Beard Foundation House in New York City. Chef Christopher Sheehan and his team created a special menu, paired with distinct, prize-winning offerings from Paul John Whisky.

The evening was well-received by all.

Check out the menu

For a limited time, you can check out the Kitchen Cam to see how it all went down.

UPDATE: Max Downtown will be re-creating this evening for guests who were unable to make it down to New York City. Friday, March 23 at Max Downtown….Whiskey Trail Redux.  Details coming soon! 

Take a look at this week’s speacials : loblaws flyer, walmart flyer, freshco flyer, no frills flyer, food basics flyer

An Italian Wine Dinner with Di Majo Norante @ Max Amore

MAX AMORE RISTORANTE PRESENTS

An Evening of Wine & Food featuring the wines of Di Majo Norante

Tuesday March 13th, 2018
Seating at 6:30pm

Special Guest Speaker
Sarah Nagle of Leonardo Locasio Selections

A STORY OF A FAMILY
The Di Majo Norante winery sits on the estate of the Marquis Norante of Santa Cristina in the region of Molise, along the Adriatic Sea between Puglia and Abruzzo. The cultivation of vines in this area dates back to 500 BC and the estate has been dedicated to growing vines since the 1800s. Founded in 1968, the Di Majo estate cultivates more than 200 acres under vine. In order to ensure consistent, high-quality production for all the estate’s wines, Alessio Di Majo hired renowned oenologist Riccardo Cotarella as a consultant. In addition to producing quality wine at an outstanding value, the Di Majo family is dedicated to practicing environmentally sound agriculture.

Menu by
Executive Chef David Stickney

RECEPTION
2016 Di Majo Norante Sangiovese
Gorgonzola & Quince Lavash / Nduja Grissini / Taleggio Crochette

AMUSE
2016 Di Majo Norante Cabernet Sauvignon
Zuppa Di Marinara
caper salt, soppressata crumb

PRIMI
2013 Di Majo Norante Ramitello
Venison Polpetti Alla Scandinavo
currant mostarda

SECONDI
2013 Di Majo Norante Contado
Cavatelli with Wild Boar Ragu
30 day pecorino

TERZO
2012 Di Majo Norante Don Luigi Montepulciano Riserva
Veal Falsomagro
gnochetti, spigarello, sugo brasato

DOLCE
2013 Di Majo Norante Apianae
Orange Panna Cotta
hazelnut pizzelle, nocciola honey sauce, zabaglione

$85 Per Person
(Not Including Tax or Gratuity)

Please call for Reservations
860.659.2819

 

Take a look at this week’s speacials : loblaws flyer, walmart flyer, freshco flyer, no frills flyer, food basics flyer

Max’s November Events!

With the change of weather comes new events from Max Restaurant Group! This November we have several happenings in all of the restaurants, here are a few to keep an eye out for. On November 13th, Max a Mia presents A Wine Pairing Dinner featuring the wines from one of the largest vineyards in Montalcino: Sassetti Livio Pertimali. Then on November 16th, join Max’s Tavern as they travel the world on whiskey at a time. The five course menu along with special guest speaker Brenden Lee, Massachusetts’ Scotch and Whiskey Ambassador, will be sure to impress! In addition to these great events, we have several more coming at you this month! Be sure to check them all out on our website! 

Ihr Top aktuelle Angebote, Rabatte und Aktionen : aldi süd prospekt, rewe prospekt, saturn prospekt, media-markt prospekt, toom baumarkt prospekt