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Max Chef to Farm Rosedale Farms Father’s Day Festival

On Sunday June 18, 2017 Max’s Chef to Farm held it’s 2nd event for the 2017 Season. The Father’s Day Lobster festival was featured in Simsbury, Connecticut at the 110 acre Rosedale Farms and Vineyards.

The event featured two time slots at 1:00 pm or 3:00 pm. Menus were offered for adults and children and featured live music.

The menu included a freshly steamed lobster, with corn, potatoes, a sausage and freshly steamed mussels.

Additionally, the menu included a light and refreshing summer salad with a side of Clam Chowder.

The meal ended on a sweet note featuring a shortcake and berry dessert topped with whipped cream.

(Published and Produced by Marketing and Communications Intern David Zambuto)

 

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Max Chef to Farm Camp Courant

 

On Thursday June 15, 2017 Max’s Restaurant Group began it’s 10th Chef to Farm  season hitting the road to Camp Courant located in Farmington, CT. Max’s Chef to Farm event theme was an adult twist on childhood campfire classics with the signature cocktail of the night featured as Grown Up Bug Juice, a green refreshing drink to start off the night. 

Reception featured: Tuna Fish made with ahi poke, Pigs in a Blanket made with fig, bacon and gorgonzola, Grilled Cheese & Tomato soup with gazpacho shooters, a Green Bean Casserole made with haricot vert and mushroom soubise, Ants on a Log made with crostini, whipped chicken liver and caraway, Eat your Veggies with pizza courtesy of Savoy Road Show and Cheese Burger Sliders.

1st Course featured Fish Sticks with a twist to include: local bombster scallop ceviche with plantain sticks.

2nd Course featured Green Eggs & Ham with twist with a poached farm fresh egg, asparagus, English peas and prosciutto.

3rd Course featured Frank and Beans with a twist that included mereguez sausage, gigante beans and wilted local greens.

4th Course featured an adult version of PB&J made with a braised pork belly and j’cama slaw.

5th Course featured a take on the classic chicken fingers with chicken milanese and warm fingerling potato salad.

6th Course featured Savoy Road Show S’mores complemented with spiked milkshakes.

A portion of the ticket costs was donated towards Camp Courant.

(Published and Produced by Marketing & Communications Intern David Zambuto)

 

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Max Chef to Farm 2017 Series begins on June 15th

On Thursday June 15th, Max’s Restaurant Chef to Farm Series begins. The Max Chef to Farm Series begins at Camp Courant in Farmington offering an adult twist on summertime classics and concludes at Rosedale Farms in October with Hoptoberfest.

The 2017 series will feature 12 events located in Camp Courant in Farmington, Rosedale Farms in Simsbury and Heriloom Market at Comstock Ferre & Co. in Wethersfield.

Join us for our 10th season of Chef to Farm for fun, food and entertainment.

(Published and Produced by Marketing & Communications Intern David Zambuto)

 

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Max’s Lunch Club Wines of Chile

On Friday June 2, 2017 Max Oyster Bar hosted Max’s Lunch Club Featuring the Wines of Chile. The lunch club featured a five course meal with select wines from Chile.

The first course consisted of Chipotle Grilled Shrimp made with Tomato Gazpacho, Crema and Crispy Plaintain.

The second course consisted of Green Chili Queso Empanadas.

The third course consisted of Chilean Seabass made with Black Beans, Smoked Tomato Sweet Onion Puree and Avocado.

The fourth course consisted of Chili Rubbed Skirt Steak made with Papas Bravas, Chorizo Aioli, Grilled Spring Onion and Chimichurri.

The fifth course consisted of Leche Asada, topped with caramel and nut brittle,  a sweet end to the meal and towards the start of the weekend.

(Published & Produced by Marketing & Communications Intern David Zambuto)

 

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Hartford Flavor Company Dinner

 

On Thursday June 1, 2017 Max’s Oyster Bar & The Savoy Roadshow hosted the Road Trip and Pop-Up Cocktail Pairing Dinner. While the original venue for the event was planned to be at the Hartford Flavor Company, the event was moved to Max’s Oyster Bar at West Hartford Center.

The reception of the dinner started with Seasonal Passed Hors d’Oeuvres with plays on familiar summer tastes paired with a strawberry and cranberry syrup with prosecco.

 

The first course consisted of a Crab & Cucumber Salad made with Maine Peeky Toe Crab, Marinated Cucumbers, Radish, Fresh Peas, Baby Greens, Honey Lemon Mint Vinaigrette paired with cool cucumber cocktail.

 

The second course consisted of a Pizza Bianco made with Ricotta, Goat Cheese, Fontina, Parmesan, Asaparagus, Prosciutto paired with a Rose Hip To Be Sour Drink.

The third course consisted of a Chai Spiced Roasted Chicken made with Curry Scented Couscous, Roasted Artichokes and Tzatziki Sauce.

The fourth course consisted of a Miso-Birch Glazed Pork Belly with Kimchi Ramen and Miso Broth with a Birch Old Fashioned Cocktail.

The fifth course consisted of a Lavender Spiced New Zealand Lamb with a Spring Vegetable Panzanella Salad, Ramp Pesto paired with a Lavender Boulavardier cocktail.

 

The final and sixth course ended with a Cranberry Milk Shake made with Strawberries, Cranberry Shortcake and Whipped cream accompanied by a piece of strawberry shortcake.

 (Published and Produced by Marketing & Communications Intern David Zambuto)

 

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Max’s 1st Chef To Farm 2017 Series Benefiting Camp Courant

Start your summer with Max’s Restaurant Group for the annual return of the Chef to Farm Series for 2017.

Max’s 1st Chef to Farm of the 2017 series will begin at Camp Courant, located at in Farmington, CT on Thursday June 15 from 6:00 – 9:30 pm. Dinner will consist of summer time classics with a twist.

Inspired by the ingredients and flavors of fresh produce from the farm, the menu for the first of the nine Chef to Farm series will include: Fish Sticks, Green Eggs & Ham, Franks and Beans, PB&J, Chicken Fingers and Savoy Road Show S’mores.

Tickets are $125 per person (+Eventbrite processing fee) with a portion of each ticket directly supporting Camp Courant.

For tickets:

Location of event: Camp Courant
96 Batterson Park Road
Farmington, CT 06032

(Published and Produced by Marketing and Communications Intern David Zambuto)

 

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Max’s Oyster Bar Lunch Club Event

Join Max Restaurant Group and Max Oyster Bar on Friday June 2, 2017 for our  Lunch Club Chile Wines event from 12:45 to 2 PM.

Our menu will include: Chipotle Grilled Shrimp, Green Chili Queso Empanadas, Chilean Sea Bass, Chili-Rubbed Skirt Steak and Leche Asada.

Prices per person will be $45.00

(Not including tax & gratuity)

Location: Max’s Oyster Bar, 964 Farmington Ave, West Hartford, CT 06107

For reservations and more information please contact:

860.236.6299

(Published by Marketing and Communications Intern David Zambuto)

 

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Trumbull Kitchen Patron Tequila Dinner

On Friday May 26 Trumbull Kitchen hosted its 2nd Patron Tequila Dinner in Downtown Hartford. The event featured a five course meal with a reception starting with chips and Charred tomato, tomatillo, habanero-mushroom.

The event’s first course consisted of Ostra en el Mitad Cascara; Blue Point oysters on the half shell with green adobo-smoky chipotle salsa.

The event’s second course featured Ensalada Capriana with Back yard drop and Zebrino tomatoes, napal-poblamo Rajasthan red sorrel and pumpkin seeds.

The event’s third course featured Wood Grilled Alaskan Halibut with Red chile marinade, guajilo mango salsa, warm rice salad and potato hay.

The event’s fourth course featured Carne Asada with Ancho grilled rib eye, black beans, house made crema and guacamole.

The event’s final course consisted of a Abuelita Chocolate Pecan Tart with XO whipped cream.

(Published and created by Marketing and Communications Intern David Zambuto)

 

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Max’s Oyster Bar Hartford Flavor Dinner

Looking to start your weekend early ?

Join Max’s Oyster Bar on Thursday Evening on June 1, 2017 for a Road Trip and Pop-Up Cocktail Pairing Dinner at the Hartford Flavor Company with a reception starting at 6:30 pm.

Dinner will include a selection of several dishes that include: a selection of summer seasonal Hors d’Oeuvres, a Crab & Cucumber Salad, Pizza Bianco, a Chai Spiced Roasted Chicken, a Miso-birched Brazed Pork Belly, a Lavender Spiced New Zealand Lamb and ending with a Cranberry Milkshake.

The event will be lead by Chef Hunter Morton and Mixologist Derek Vitale alongside the Savoy Roadshow inspired from the flavors of Wild Moon Spirits and seasonal ingredients from local farms within Hartford County.

Ticket prices are $110 per person.

(Not including tax & gratuity)

Location of event: Hartford Flavor Company, 30 Arbor St, Hartford, CT 06106

For more information & reservations: http://mobtakeover.brownpapertickets.com/

(Published and Produced by Marketing and Communications Intern David Zambuto)

 

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Jack’s Abby Beer Dinner May 22

On Monday May 22, 2017, Max Burger Longmeadow hosted the Jack’s Abby Burger Dinner. The event featured special guest Jim Trainor and cuisine by Executive Chef Brett Cook.

The event featured a five course meal with fresh and wholesome ingredients with a complementary beer with each dish.

The first course of the event began with Shrimp & Grits with a tasting of the Sunny Ridge (Pilsner) beer.

The second course of the event featured a Fava Bene Salad composed of Baby Arugula, Strawberries, Pecorino Romano and Broken Vinaigrette with a tasting of House (Lager) beer.

The third course consisted of Deconstructed Bacon Wrapped Asparagus with a with a Smoke & Dagger (Black Lagger).

The fourth course consisted of the Duck Duo, which was composed of Seared Duck Breast with Crimini Mushrooms, Port Cherry Sauce and Duck Leg Confit with Garlic Spinach and Orange Teriyaki Glaze. The Duck Duo was accompanied by the Excess (India Pale Lager).

The fifth course consisted of Chocolate Mousse, with Blackberries, home-made whipped cream.

(Post made in part by Marketing & Communications Intern David Zambuto)

 

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Taste of Hartford – Summer 2016

TOH-Summer-2016-EmailHeader

 CHRIS & CHRIS

CORDIALLY INVITE YOU TO
THE TASTE OF HARTFORD AT MAX

Max Downtown’s Chris Sheehan & Trumbull Kitchen’s Chris Torla
have created two fantastic “prix fixe” menus* for your dining pleasure.

$30.16 per person
(not including tax & gratuity)

Choose one item from each course
TOH_Summer_2016_Menu_2

*Does not include beverages. Not valid with any other offers.

Specially selected specially-priced wines also available at both restaurants.
~menus subject to change~

MAX DOWNTOWN
185 Asylum Street / 860.522.2530
RESERVE ONLINE

TRUMBULL KITCHEN
150 Trumbull Street / 860.493.7412
RESERVE ONLINE

 

 

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WinesInTheVinesHeader WinesInTheVinesBodyPhotos provided by Nick Caito Photo and Rosedale Farms

A Celebration of Wine in New England

Featuring a menu inspired by the traditions of cooking with wine

with Chefs Hunter Morton & Steve Michalewicz

The Vineyards at Rosedale began in 1999 when Marshall & Lynn Epstein,
owners of Rosedale, approached their long-time neighbor about crafting wines.
Their first plantings were of old world viniferous grape varietals, but after a few unpredictable New England winters, they changed to the more cold-hardy “French-Hybrid” varietals. Rosedale vines have been planted and maintained with constant effort
put into ensuring a better harvest each and every year.

MENU

RECEPTION

Vineyard Station #1
Fried Green Tomatoes
ramp ranch
Rosedale Vineyards Simsbury Celebration

Broad Brook Beef Slider
tomato | butter lettuce
Rosedale Vineyards Farmington River Red

Vineyard Station #2
Vegetable Lettuce Cup
nuoc cham
Rosedale Vineyards Serendipity

Beet Deviled Egg
Rosedale Vineyards Winter Red

Vineyard Station #3
Strawberry Fluke Crudo
Rosedale Vineyards Summer Bouquet

Grilled Tomato-Basil-Mozzarella Flatbread
Rosedale Vineyards Summer Red

DINNER

Course One
Farmer’s Wife Chilled Zucchini Soup
squash bloosms | mint | radish
Rosedale Vineyards Elkie’s White

Course Two
Marshall’s Watermelon Tomato Salad
pickled onion | butter lettuce | cucumber | sugar snap peas
Rosedale Vineyards Three Sisters

Course Three
Three Sisters Vegetable Fettucine
roasted summer squash | asparagus | cherry tomatoes | braising greens |
pea tendrils | parmesan | fresh fettucine | farm egg | ramp pesto
Rosedale Vineyards Farmington River Red

Entrée
Grandma Edith’s Red Wine Braised Beef Brisket
tarragon-potato salad | green beans | braising jus
Rosedale Vineyards Lou’s Red

Dessert
Winemaker’s Wife Strawberry Rhubarb Pie
red wine sabayon
Rosedale Vineyards Sundance

$125 per person
(not including $22.50 house fee & $9.37 CT sales tax)

MAKE A RESERVATION

For more information, call 860.566.8360
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A Washington State Wine Dinner @ Max Fish

CSM-Fish

Max Fish Presents:
A WASHINGTON STATE WINEMAKER DINNER

May 5, 2016

With Special Guest Speaker: Bob Bertheau
Chateau Ste. Michelle Winemaker

Seating | 6:30pm

Quality is the driving force in everything at Chateau Ste. Michelle.
The winery has spent decades investing in quality vineyards
throughout the Columbia Valley in Washington, the finest winemaking equipment,
and world-class, top winemaking talent. This commitment to quality has led
Chateau Ste. Michelle to earn some of the highest accolades in the industry today.

To learn more, visit their website.

MENU

RECEPTION
Chateau Ste. Michelle Sauvignon Blanc Horse Heaven Hills, 2014
Matt’s Bloody Mary Granita & Spicy Lobster Spoon
Honey Goat Cheese & Rhubarb Canape
classic gougere
Ahi Tuna Poke
lime peel, kukui nut, sesame-sea salt wonton

COURSE ONE
Eroica Riesling, 2014
Smoked Columbia River Sturgeon
edamame puree, mizuna greens, miso-mustard vinaigrette, spiced soy nuts

COURSE TWO
Chateau Ste. Michelle Chardonnay Indian Wells District, 2014
Chicken & Lobster Pot Pie
sweet peas, baby carrots, fingerling potatoes, parmesan puff pastry

COURSE THREE
Chateau Ste. Michelle Syrah, 2012
Cedar Planked Northwest Wild Salmon
pork & scallion fried rice, ponzu-soy glaze, shaved spring vegetables

COURSE FOUR
Chateau Ste. Michelle Cabernet Sauvignon Cold Creek, 2012
Veal Involtini
crab & mushroom stuffing, braised veal breast fregola,
grilled asparagus, cracked pepper-red wine gastrique

DESSERT
Coffee/Tea/Tasty Treats

$89.00 per person
(not including tax or gratuity)

Please call for reservations
860.652.3474

110 Glastonbury Blvd | Glastonbury, CT 06033 | @maxfishct

 

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