Corporate Beverage Director and Sommelier – Max Restaurant Group
Working and maintaining organic and biodynamic vineyards and making wine from those vineyards is what Bonterra does, and has done from the very beginning. Nurturing the soil and the biology that lives there is key to making top-level wines while preserving that land for future generations. The farm is viewed as a living organism, not just the vines, and with this, the entire winemaking process and everything involved, including the health of the workers is taken into consideration with these wines. Join us as we welcome the opportunity to pair them with the creative menu by Chef Matt Burrill.
Max Fish is pleased to announce the next installment of
The Friday Lunch Club
featuring
Classical Wines from Italy
Italy is a massive wine producing country with exceptional wines from just about everywhere – leaving us with almost boundless opportunity for discoveries. It is also a favorite wine destination for American consumers; we like Italian wine and food. Diving a little deeper into that wine culture this month brings us some discoveries from places not often visited, even though they are quite within reach of the typical stops. Marche, Friuli, Langhe and the Maremma in lower Tuscany are each places of tremendous wine production, but you have to know a little to find the good stuff. This month we have done the work for you and have a great selection of classical wines from just off the beaten path.
Join us as we kick off the new year with a great Italian focused lunch pairing showcasing regional wines from Italy with Chef Nick Stinziani’s menu.
Hosted by Brian Mitchell – Max Restaurant Group’s Sommelier
And as always, we will be spaced out and socially distanced for this luncheon.
LUNCH CLUB January 22, 2021 – Max’s Oyster Bar, West Hartford Center
The Essence of Oregon – Veteran Winemaking
Featuring A to Z Wineworks, Organic Wines from Oregon
Hosted by Brian Mitchell
Corporate Beverage Director and Sommelier – Max Restaurant Group
Begun is 2002, A to Z Wineworks is the joint venture between Oregon wine industry veterans that had worked at wineries such as Eyrie, Archery Summit, DDO, and Chehalem. Looking to make wines that were truly expressive of what Oregon, dependable quality but also wines that were great values. Today, nearly 30 years on, they have achieved this and then some. One of Oregon’s top-selling wine brands, A to Z consistently delivers outstanding quality wines, made from organically farmed vineyards. It is a pleasure to offer these wines and the opportunity to pair them with the creative menu by Chef Matt Burrill.
“One of the best value food and wine events around, period.”
I am very pleased to announce the dates for our upcoming season of Max Lunch Club events at Max’s Oyster Bar, in West Hartford Center.
For years, we have been presenting great offerings of wine and food combinations in essentially what is a trimmed down wine dinner, but delivered at lunch (and always on a Friday). I try and make sure that we are visited by winery and industry processionals that have an interesting perspective on the topic at hand, and can give our Lunch Club guests some great insight to the wines we are featuring. All of this paired with Chef Bob Peterson’s creations make for a great way to enjoy an afternoon, and a civilized luncheon.
Additionally, I take a lot of professional pleasure and pride in making these selections and pouring the wines that I have hand-selected for each event. Bringing the various guest speakers to our market and introducing them to the Lunch Club members is such a great way to work with wine that I have discovered and enjoy – I hope you agree.
Here is the list of dates that will be filled for the 2019 season, and while all topics have not been filled in quite yet – I am working to get these topics filled shortly, and will be updating as I gets commitments.
As always we ask our guest to arrive at 12:45, and generally plan to start the event at 1pm. We will also be continuing our partnership with the Wise Old Dog wine shop in West Hartford on all of these events.
Please feel free to reach out to me if you have any questions or comments.
Cheers!
Brian Mitchell, Director of Wine and Beverages for the Max Restaurant Group
January 25th – Rhone Wines through the lens of the Famille Perrin
For this date we venture to the Rhone Valley and taste selections from the Perrin family, owners of Chateau de Beaucastel, perhaps considered to be the premier Chateauneuf-du-Pape estate. The Perrins have been a long-standing favorite of mine, and they continue to develop new wines and regions to show the diversity of the wine regions of southern France. Paul Nerz of Vineyard Brands, the import company responsible for the Perrin wines in the US, will be on hand to present.
February 22 – Thom Horsey of Ste. Michelle Estates
Wine Educator Thom Horsey of Ste Michelle Estates pays us a visit and will be presenting wines from the larger portfolio of this top producer. Stay tuned for the specif wines and menu.
March 25 – TBD
April 12th – Matteo Bolla from Valdo Winery – a Perspective on Prosecco
Prosecco is about the hottest wine category going over the past ten years, only surpassed perhaps by Rose (who would have thought?). The Bolla family has been making exceptional Sparkling wines north of Venice since the 1930s, and the current generation has been working hard to make it event better. Matteo Bolla is an exceptional ambassador for the family winery and the region as a whole. See why Prosecco is not just a note wine, but a diverse region with complex wines.
May 17th – TBD
June 14th – TBD
July 12th – Loire Valley from Sancerre to Saumur
This past year I had the pleasure to travel to the Loire and experience some phenomenal wines from regions that are familiar to some, but less well-known to others. For this lunch I will be presenting a selection of wines from top producers I met on my travels.
August 9th – TBD
September 13th – TBD
October 4th – TBD
October 25th – TBD
November 22nd – 6TH Annual Beaujolais Luncheon
This has become an annual favorite, and a lunch that I personally really enjoy. Each year I present a Beaujolais Nouveau from the current release, which is allowed to be released just the day before to the world. This is followed by a selection of top wines from smaller producers that have contributed to the absolute turn-around in everyone’s view of the Beaujolais region. The leader in authentic and pure wines, this is the new frontier of exceptional value and food-friendly wines from France. Chef usually pairs with some classic French dishes, making this all the better for foodies!
Sancerre is a beautiful hilltop city, surrounded by magnificent vineyards, the soils of which are the driving force behind the beauty of the Sauvignon blanc expressions from this area. For this edition of The Friday Lunch Club, we explore some of the various aspects of Sancerre, through multiple expressions of what the chalky hills can produce. We pair selections from Henri Bourgeois along with the cuisine of Chef Robert Peterson for this engaging mid-summer event.
Guest Speaker
Gia Pascarelli
Loire Valley Wine Specialist
Friday July 13, 2018
arrival
Henri Bourgeois Châteaumeillant Gamay Rosé, 2017, Loire
Chef’s Amuse-bouche
1st
Henri Bourgeois Sancerre La Côte des Monts Damnés, 2017, Loire
Crispy Lobster Ricotta Mint Stuffed Rosedale Farms Squash Blossoms
Squash Noodle Salad, Garlic Scape Pesto, Tomato Jus
2nd
Henri Bourgeois Henri Bourgeois Sancerre d’Antan Silex, 2015, Loire
Baked Lemon Herb Butter Copps Island Oysters
Lardo, Starlight Gardens Baby Greens, Jardinière Vegetables
3rd
Henri Bourgeois Sancerre Rouge Les Baronnes, 2014, Loire
Wild Alaskan Sockeye Salmon
Fingerling Potato Frites, Local Charred Beans, Gribiche
Something Sweet
Cherry Profiterole
Pâte à Choux House Made Branded Cherry Ice Cream, Chocolate Sauce, Pistachios
$49.00 per person
(not including tax or gratuity)
Please call Max’s Oyster Bar in West Hartford for reservations
860-236-6299
Featuring a Selection of the Hottest Wines for the Season
Rose wine has been around since wine has been around, but only in the past 5-10 years have American wine drinkers really embraced the style, now making it the fastest growing category in the wine industry. Rose is made from many varieties and in every region of the world where wine is made. From light and easy to fuller-bodied, it comes in bottles, cans and kegs. Perfect for Spring and lighter fare – join us as we celebrate everything pink with some Friday afternoon Rosé drinking and a menu by Chef Hunter Morton’s.
Guest Speaker
Susan McQuade
Winebow Group
COMPLETE MENU TO FOLLOW, BUT HERE IS A PRE-VIEW WITH THE WINE LINE-UP…
Friday May 18, 2018
Menu by Chef Hunter Morton
arrival
Juve y Camps Brut Rosé Cava NV (Pinot Noir), Spain
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)
The Max Lunch Club
Featuring Wines from Beaujolais Region of Southern Burgundy
With Guest Speaker Brian Mitchell
Beverage Director, Max Restaurant Group
Friday, November 18
12:45 arrival | 1:00pm seating
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. For this edition of The Friday Lunch Club, Brian Mitchell guides you through selections from Village and Cru level, including the first wines from the new harvest – Beaujolais Nouveau 2016.
Cuisine prepared by Executive Chef Hunter Morton
From the Chef – “Fernand Point has always been one of my true cooking inspirations. From learning about him in school in gastronomy he immediately sparked my interest, I wrote a paper on him, studied his cuisine. His restaurant La Pyramide located in Vienne, an old Roman town south of Lyon was highly regarded as one the best. He was considered the father of Modern French Cuisine, turning out legendary chefs such as Paul Bocuse. Point was a chef and philosopher, who embraced the dining room as much as the kitchen, inviting all walks into his restaurant. One of the greatest gifts he gave was his book Ma Gastronome.
Today’s menu is in honor of this great chef.”
A M U S E-B O U C H E Domaine des Terres Dorées by Jean Paul Brun Beaujolais Nouveau, 2016
Brochettes D’Huitres skewered Copps Island oysters and bacon
1 S T C O U R S E Domaine Dupeuble Beaujolais Villages, 2015
Bisque d’Ecrevisses crawfish bisque | truffles
2 N D C O U R S E Jean Paul Brun Beaujolais L’Ancien, 2015
Filets de Soles Georges Pleynet poached sole | mushrooms | tomatoes | noodles | sovereign sauce
3 R D C O U R S E Domaine Diochin Moulin-a-Vent Vieille Vigne, 2015
Volaille Pyramide roast chicken | truffles | carrots | puff pastry | creamed spinach
S O M E T H I N G S W E E T
Marjolaine
La Pyramides Famous Cake
Max’s Oyster Bar is pleased to announce the next installment of
The Friday Lunch Club
Featuring Wines from The Perrin Family of Chateau de Beaucastel and the beautiful appellations of France’s Rhone Valley
With Guest Speaker
Paul Nerz
Vineyard Brands Imports
Friday November 4th
12:45 arrival | 1:00pm lunch
As proprietors of Château de Beaucastel in Châteauneuf-du-Pape, and producers of La Vieille Ferme from the Côtes du Ventoux and Luberon, the Perrin family has demonstrated exceptionally high standards for nearly a century. Jean-Pierre and François’s father, Jacques Perrin, was a gifted winemaker who brought world renown to the family domaine, introducing innovative techniques in the cellar. Now the next generation of winemakers has joined Jean-Pierre and François – Pierre, Marc, Thomas and Matthieu – to continue the proud family tradition.
Join us as we pair the estate wines from Perrin family domianes with fall cuisine by Chef Hunter Morton.
Reception Famille Perrin Cotes du Rhone Blanc Reserve, 2014
1st Famille Perrin Cotes du Rhone Villages, 2012
Endive Salad with Smoked Trout
Apple, Watercress, Walnut Vinaigrette
2nd Famille Perrin Vinsobres La Cornuds, 2013
Coquilles St.-Jacques
Dayboat Scallops, Forest Mushrooms, Gruyere, Breadcrumbs
3rd Famille Perrin Cotes du Rhone Coudoulet de Beaucastel, 2014
Duck Cassoulet
Flageolet Beans, Duck Confit, Garlic Soubise
lighter fare – join us as we celebrate everything pink with some Friday afternoon Rosé drinking and a menu by Chef Hunter Morton’s.
The third course consisted of Chilean Seabass made with Black Beans, Smoked Tomato Sweet Onion Puree and Avocado.
Max’s Oyster Bar is pleased to announce the next installment of
