Announcing Our 7th Annual Chef To Farm Dinner & Festival Season!

Summer 2015 Max Chef To Farm Dinner & Festival Schedule

Sunday, June 21: Lobsterfest
2:00pm – 6:00pm at 6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, June 25: Berries & Blossoms
6:30pm Rosedale Farms & Vineyards, Simsbury, CTThursday, July 9: Catch – A Local Seafood Gathering
6:30pm at Rosedale Farms & Vineyards, Simsbury, CTSunday, July 12: Moo & Brew
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CTFriday, July 17: Bluegrass, Beer & BBQ
6:30pm at The Farmer’s Cow, Graywall Farms, Lebanon, CTThursday, July 23: Corn!
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Sunday, July 25: Lobsterfest Two
5:00pm – 9:00pm at 6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, July 30: Heirlooms & Heritage
6:30pm at Sub Edge Farm, Farmington, CT

Thursday, August 6th: Summer Harvest
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, August 13: Tomato To-mah-to
6:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Saturday, August 15: Tomato To-mah-to
6:30pm at The Farmer’s Cow, Graywall Farms, Lebanon, CT

Sunday, August 30: Farm Fest
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, September 3: The Crop Up Pop Up
5:30pm at Sub Edge Farm, Farmington, CT

Sunday, September 13: Farm Fest
4:00pm – 8:00pm at Rosedale Farms & Vineyards, Simsbury, CT

Thursday, September 17: The Vegan Table
5:30pm at Rosedale Farms & Vineyards, Simsbury, CT

Sunday, September 20: Dinner In The Orchard
5:30pm at Hickory Hill Orchard, Cheshire, CT

Sunday, September 27: Brunch On The Farm
11:00am at Sub Edge Farm, Farmington, CT

Sunday, October 11: HOPtoberfest by MAX
2:00pm – 6:00pm at Rosedale Farms & Vineyards, Simsbury, CT

For more information, visit: MaxChefToFarm.com

Take a look at this week’s speacials : boxing day flyers, black friday flyers, best buy flyer, canadian tire flyer, home depot flyer

April 20, 2015July 6, 2018

Max Lunch Club with Hecht & Bannier April 24

Formed in 2002, by founders Gregory Hecht and François Bannier, Hect & Bannier is a micro-negociant known for its cutting edge wines and have proved to be formidable players in the French wine producing regions of Languedoc, Roussillon & Provence.

Special Guest Speaker:
Mark Raymond, Northeast Regional Manager for Frederick Wildman & Sons

Cuisine by Executive Chef Hunter Morton

12:45pm Reception | 1:00pm Luncheon

Reception
Fried Oyster Salad- spinach, Pickled vegetables, Mint, Lemon
Hecht & Bannier Languedoc White, 2013

Course 1
Stonington Flounder, Marinated asparagus, Spring onions, Radish, Spring Vegetable Sauce
Hecht & Bannier Languedoc Rose, 2014

Course 2
Herb Roasted Chicken Breast-Sugar Snap Peas, Pickled Local Ramps, Smoked Butter Braised Potatoes, Almond Milk,
Hecht & Bannier Roussillon Red, 2009

Dessert
Chocolate Pudding, Salted Caramel Sauce, Brioche
Hecht & Bannier Minervois Red, 2012

$37.50 per person
not including tax or gratuity

For Reservations – 860-236-6299
Max’s Oyster Bar | 964 Farmington Ave. | West Hartford

MAXSOYSTERBAR.COM

Take a look at this week’s speacials : boxing day flyers, black friday flyers, best buy flyer, canadian tire flyer, home depot flyer

April 20, 2015July 6, 2018

Uinta Brewing Beer Dinner at Max’s Oyster Bar April 30th

A RECEPTION & FIVE COURSE DINNER
FEATURING THE CRAFT BREWS OF
UNITA BREWING CO. OF SALT LAKE CITY, UTAH

Founded in 1993, Uinta Brewing has been making eclectic craft beers in a wide range
of styles and serving world class beers to good people in better ways, ever since. Since
2001 Uinta Brewing has been 100% wind-powered, becoming the first Utah company to
reach this mark. In an effort to continue its commitment to using renewable resources,
Uinta Brewing installed solar-electric paneling on the brewery’s roof in 2011.

• UINTA TAP TAKE-OVER (EVERYONE INVITED) @ 5:00pm •

• BEERCEPTION FOR DINNER GUESTS @ 6:00 •

• SEATING FOR UINTA BEER DINNER @ 6:30 •

GUEST SPEAKER: SHAWN DUNN, NE REGIONAL MANAGER FOR UINTA
CUISINE BY EXECUTIVE CHEF HUNTER MORTON

#1
Jonah Crab and Ramp Hushpuppies
green goddess dressing
UINTA SUM’R: citrusy summer ale from their 100% organic line.

#2
Oak Hill Farms Goat Cheddar Beer Soup
blackened stonington red shrimp
UINTA WYLD: extra pale ale from their 100% organic line.

#3
Chicken and Biscuit
fried chicken, charred onion, blue cheese,
buttermilk biscuit, pickled tomato jam
UINTA HOO DOO: a kolsch style ale.

#4
Grilled Salt n Pepper Beef Ribs
black eyed peas, collard geens
UINTA HOP NOSH: an IPA.

#5
Black Walnut Pound Cake
black lager chocolate gravy
UINTA BABA: black lager from their 100% organic line.

$65 PER PERSON
(NOT INCLUDING TAX & GRATUITY)
RESERVATIONS REQUIRED: 860.236.6299

964 FARMINGTON AVE. WEST HARTFORD, CT MAXSOYSTERBAR.COM

Click Here for the Brewery Website

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April 8, 2015July 6, 2018

Justin Winery & Landmark Vineyards at Max’s Oyster Bar: April 21st

Reception
Main Lobster Lettuce Cup
mango, pineapple, rice noodle, peanuts, nuoc mam sauce
Justin Sauvignon Blanc, 2013

I
Spring Vegetable “Pizza”
melted leeks, fava beans, artichokes,
oak hill farm goat cheese, puff pastry
Landmark Chardonnay, 2012

II
Surf & Turf
Hudson Valley Foie Gras & Pan-seared Hawaiian Tuna
roasted pineapple, ginger sauce, pea tendrils
Landmark Pinot Noir, 2012

III
Roasted Pork Belly
espresso bbq sauce, cheddar cheese, green garlic buttermilk biscuit
Justin Estate Cabernet Sauvignon, 2012

IV
Cold Smoked Rib Eye of Steak
spring onion bread pudding, pink peppercorn jus
Justin Isosceles, 2011

Dessert
Red Velvet Beet Cake
crème fraiche
Justin Port-style Wine

$95.00 per person
not including tax or gratuity

For Reservations – 860-236-6299
Max’s Oyster Bar | 964 Farmington Ave. | West Hartford

MAXSOYSTERBAR.COM

…about Joseph Spellman, MS

Joseph Spellman, MS is Winery Sommelier for JUSTIN Vineyards and Winery of Paso Robles, CA. He has been sommelier in several Chicago restaurants, including Tango, Maxim’s, Pump Room, Park Hyatt Hotel, and Charlie Trotter’s.

Joseph earned the Master Sommelier Diploma in 1996, held now by 95 Americans, and 160 individuals worldwide. He was elected Chairman of the American Chapter of the Court in 2005. He also won the 1997 title “Best Sommelier in the World in French Wines and Spirits” in Paris.

He wrote the critically praised wine notes featured in three Charlie Trotter books. He also wrote grape descriptions for the Wine Grapes posters produced by Ten Speed Press, and he has written pieces for many magazines.

He is frequently a featured speaker and panel moderator at wine events, with a particular interest in wine’s historical and cultural contexts. As a former English major at the University of Chicago, Joe enjoys writing and critiquing well-employed words about wine and food.

He also loves opera, film, food history, baseball, and beer.

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March 30, 2015July 6, 2018

4/20 Dogfish Head Brewery Dinner at Max Burger Longmeadow

SOLD OUT – Monday, April 20th, 2015 @ 5pm
Max Burger in Longmeadow, MA presents a craft brew
dinner featuring Maryland based Dogfish Head Brewery.
Special Guest Speaker, John Healy of Dogfish Head Brewery.
Menu by Executive Chef Dave Sudol.

Welcome Reception: 5pm
Dinner: 5:30pm

Amuse
Deconstructed Duck Pastrami Rueben
whole grain mustard remoulade
Namaste

#1
Beef Tartare
togarashi spiced chip | gribiche | tempura caperberry
61 Minute I.P.A.

#2
Jumbo Seared Scallop
coconut black rice | daikon slaw | wasabi tobiko
American Beauty

#3
Bourbon Glazed Baby Back Ribs
baconaise potato salad | sweet corn bread
Red & White

#4
Immort Ale Maple Waffle Sundae
Immort Ale
$65 per person
not including tax or gratuity

Please call for reservations: 413.798.0101
Max Burger | 684 Bliss Rd. | Longmeadow, MA 01106

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March 22, 2015July 6, 2018

Lunch Club at Max’s Oyster Bar March 27th

For the next installment of the Max Lunch Club series, Max’s Oyster Bar in West Hartford will be welcoming fine wine specialist Luis Suarez from CT Distributors, Inc., who will be hosting the wines of Terra d’Oro winery, from the Amador County AVA, in California.

Originally known as Montevina Winery, Terra d’Oro has been making wines in eastern California since 1973, and has always shown what locals have known since the mid-1800s about this wine region – the wines are great!

Mr. Suarez will be guiding the discussion on the wines and Chef Hunter Morton will be preparing a fabulous lunch menu to accompany.

Reception ~ 12:45pm

First Course
Terra d’Oro Chenin Blanc 2013
Crispy Melville Cheese
Roasted Vegetable Farro, Pistachios, Baby Greens, White Balsamic

Second Course
Terra d’Oro Barbera 2011
Cacciucco
Tuscan Seafood Stew, Crostini

Third Course
Terra d’Oro Petite Sirah 2012
Zinfandel Braised Veal Osso Bucco
Vegetable Sofrito, Gremolatta

Dessert
Terra d’Oro Zinfandel Port
Peanut Butter Chocolate Bombe

Lunch Club is open for reservations, and for March 20th will be priced at $37.50 per person, not including tax or gratuity.

Please call Max’s Oyster Bar for reservations:

964 FARMINGTON AVE./ WEST HARTFORD, CT 06107 / P: 860-236-6299

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March 17, 2015July 6, 2018

Relic Brewing Dinner at Max Burger West Hartford 3-25-15

2ND NIGHT ADDED! THURSDAY, MARCH 26TH AT 6PM

UPON ARRIVAL

THE FLETCHER AMERICAN PALE ALE
BLUEPOINT OYSTERS | STEAK TARTAR | QUAIL EGG
DEVILS ON HORSEBACK | HOUSE BACON
HBC BAGUETTE | BEER, PIMENTO, & CHEESE SPREAD

COURSE ONE
CLOCKWORK PALE ALE
FLUKE & FRIES | CURED EGG YOLK GRIBICHE |CRISPY CAPERS | CHARRED LEMON

COURSE TWO
RYEPOCOLYPSE IMPERIAL RYE STOUT
SMOKED LAMB RACK CHOP | DR. PEPPER GASTRIQUE | WHIPPED PARSNIP | CHERRIES

COURSE THREE
QUEEN ANNE’S REVENGE PORTER
BEEF CHEEKS | POBLANO MOLE | DRIED SCALLOP FRIED QUINOA

COURSE FOUR
BIER DE NOEL WINTER ALE
LOCAL STINKY AND NON STINKY CHEESES | GREEN WALNUTS

$59 per person (not including tax or gratuity)

Seating will be limited. For reservations please call: 860-232-3300

Max Burger | 124 LaSalle Road | West Hartford

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February 27, 2015July 6, 2018

Harpoon Beer Dinner Announced for March 23 at Max Burger Longmeadow

Max Burger Longmeadow is very pleased to announce the next installment of its 2015 Brewery Dinner Series, with Massachusetts’ native brewery Harpoon.

Joe Companion from Harpoon Brewery will be on hand along with plenty of Harpoon Beers – both favorites and limited releases will be poured.

Menu by Chef David Sudol

Monday March 23rd

Beer-Ception at 6:00pm with a special Harpoon tapping

Reception

Double Dogs- Bacon Wrapped Dirty Dog and Mini Corn Dog Muffin

Harpoon Limited Release (TBD)

dinner seating at 6:00pm

Course 1

Gouda Fries- Smoked Tomato Jam, Apple Honey Dijonaise, tri-color pepper salad

Harpoon UFO Hefeweizen

Course 2

Korean BBQ Pork Belly-Sriracha Honey Asian Slaw, wasabi greens

Harpoon Leviathan I.P.A.

Course 3

Duck Pastrami Sliders- Great Hill Blue Cheese, Pickled Onions, Brandied Cherry Jam

Harpoon 100 Barrel Series “Tuscan Pool Party”

Course 4

Pecan Pie Spring Rolls- Bourbon Pecan Ice Cream

Harpoon Chocolate Stout

$60 per person, not including tax or gratuity

please call Max Burger Longmeadow to make reservations

413-798-0101

Max Burger Longmeadow is located at

684 Bliss Rd.
Longmeadow, MA 01106

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February 24, 2015July 6, 2018

2 Winemaker Dinner to Benefit No Kid Hungry Campaign at Max Fish

Max Fish Presents A Dual Owner / Winemaker Dinner
Featuring the wines of two fabulous Loire Valley wineries.
With Special Guests: Tania Careme of Domaine Vincent Carême (Vouvray)
& Nicolas Grosbois of Domaine Grosbois (Chinon)
To benefit the No Kid Hungry Campaign by Share Our Strength

March 11, 2015
Reception 6:30 / Seating at 7:00

About Domaine Vincent Carême:
Vincent Careme and his wife Tania established themselves in their Loire vineyard in 1999. They farm organically on 14 hectares of land around the villages of Vouvray, Vernon-sur-Brenne and Noizay in the Loire Valley.

About Domaine Grosbois:
Domaine Grosbois has been family owned since 1820, with some records indicating that they have been in the area since the French Revolution. Consisting of 22 acres, the vineyards and 15th century fortified farmhouse that make up the property are situated in the heart of the Loire Valley on top of the Panzoult Hill in Chinon. Nicolas Grosbois took over the property in 2005, at the age of 29, and farms all of his vineyards organically.

Reception

Domaine Vincent Careme Cuvee T Sparkling Vouvray
Oysters on the half shell, mignonette

C1
Domaine Vincent Careme Spring Vouvray
Assortment of “Sea-Cuterie”
Smoked white fish spread, cured Scottish Salmon, Chilled mussel salad, White Anchovy, traditional accompaniments

C2
Domaine Vincent Careme Le Peu Morier Vouvray
Shrimp & Lobster Pot Pie, Thumbelina carrots, cippolline onion, grain mustard veloute

C3
Domaine Nicolas Grobois La Cuisine de ma Mere Chinon
Chicken Ballantine & Escargot, roasted butternut squash, garlic-parsley pan sauce

C4
Domaine Nicolas Grobois Gabare Chinon
Smoked Duck Breast, savory walnut bread pudding, shallot-prune jus

Dessert
Domaine Vincent Careme Le Clos Vouvray
Pear Frangipane, cinnamon whipped mascarpone, cognac caramel

$89 per person, not including tax or gratuity. Seating is very limited.

A portion of the proceeds from this event will benefit
No KID Hungry | Share Our Strength
(click here for full details of the campaign to end childhood hunger)

Please call Max Fish for reservations: 860.652.3474 (FISH)
110 GLASTONBURY BLVD. | GLASTONBURY, CT 06033

in conjunction with

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February 20, 2015July 6, 2018

Smuttynose Brewery Dinner at Max’s Oyster Bar – March 12th

Max’s Oyster Bar presents
a Beer Dinner featuring the fabulous brews of
Smuttynose Brewing and Smuttlabs of New Hampshire
With special Guest speaker
Jessica Rice, Smuttynose Ambassador

We do expect to have a few special beers on-hand for this event – the Smuttlabs is keeping it top secret though until the very last minute…

Thursday March 12th
Smutt-ception starts at 6pm

Seating at 6:30pm
Amuse Bouche- scallop ceviche nacho

First Course
Smuttlabs Gose
Fuji Apple Salad- roasted pork, kimchee, maple, pilsner beer battered apple

Second course
Smuttlabs Smoked Peach Short Weisse limited edition
Hot and Cold- Lobster corn Dog- beer mustard- crab scallop, saffron terrine, citrus salad

Third Course
Finestkind IPA
Mustard crusted artic Char- IPA braised cabbage, pretzel, beet, béchamel, pickled mustard seed

Entrée
Old Brown Dog Ale
Ale Braised Brandt Beef cheeks- Horseradish potato puree, carrot salad

Dessert
Robust Porter
Chocolate Porter Cake- House made hop-chocolate Ice Cream

$65 per person
Not including tax or gratuity

Please call Max’s Oyster Bar for reservations
964 FARMINGTON AVE.
WEST HARTFORD, CT 06107
860-236-6299

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February 20, 2015July 6, 2018

Paul Hobbs Winery Dinner with Matt Hobbs at Max Downtown – March 5th

Max Downtown Presents
An evening with Matt Hobbs and the wines of Paul Hobbs Winery

Thursday March 5th

Paul Hobbs has been one of the most awarded winemakers in California and beyond for much of the past 35 years, with wineries in California, Argentina and many consultant projects around the globe.

Max Downtown is very pleased to welcome Matt Hobbs,
Paul’s younger brother and National Sales Manager, back for a second time.

Reception/Meet & Greet Matt Hobbs (6:30pm)
Crossbarn Chardonnay by Paul Hobbs, Sonoma Coast, 2013

Seating at 7:00pm

1st
Meyer lemon poached fisher’s island oysters,
Osetra caviar, razor clam, leeks, water cress pudding, champagne sabayon
Paul Hobbs Chardonnay, Russian River Valley, 2011

2nd
Roasted squab
foie gras and truffle crust, matsutake mushroom and marble potato fricassee, pine needle jus
Paul Hobbs Pinot Noir, Russian River Valley, 2012

3rd
Sumac roasted rack of lamb
Braised lamb and samosa, eggplant purée, pomegranate and marcona almonds,
red wine vadouvan sauce
Vina Cobos Malbec Lujan de Cuyo, Mendoza, 2011

Cheese
Cato Corner Farms black ledge blue cheese,
pistachio olive oil biscotti, kumquat jam, Port wine cocoa nib gelee
Paul Hobbs Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard, St Helena, 2011

$149 per person
Not including tax or gratuity

please call Max Downtown for reservations
185 Asylum Street,
Hartford, CT 06103
860-522-2530

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February 20, 2015July 6, 2018

Stone Brewery Dinner at Trumbull Kitchen – March 10

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February 11, 2015July 6, 2018

TWO ROADS BEER & BURGER BASH @ Max Burger West Hartford

UPDATE –

THIS EVENT IS SOLD OUT

(and it only took 30 minutes…)

Max Burger in West Hartford is very pleased to announce it’s first ever Beer Dinner and Burger Bash. For this event we are pairing with one of CT’s premier brewers – Two Roads Brewery out of Stratford. Teaming up for the menu side of things will be Scott Miller, Max’s head of Catering & Events, along with David Sudol, Max Burger’s Executive Chef.

Wednesday March 4^th, 2015

Reception will be starting at 6:30pm, followed by dinner at 7pm.

COURSE TWO | LIL HEAVEN (IN CASK)
BIKINI | Chorizo Burger | Black Truffle Paste | Manchego

FIFTY FIVE DOLLARS PER GUEST
Not Including tax & gratuity

Please call Max Burger in West Hartford for reservations
860-232-3300

Max Burger 124 LaSalle Rd West Hartford, CT 06107

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Name:
Email:
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Special Guest Speaker: Mark Raymond, Northeast Regional Manager for Frederick Wildman & Sons

…about Joseph Spellman, MS

Max Downtown Presents An evening with Matt Hobbs and the wines of Paul Hobbs Winery

UPDATE –

THIS EVENT IS SOLD OUT

(and it only took 30 minutes…)

Wednesday March 4th, 2015

Special Guest Speaker:
Mark Raymond, Northeast Regional Manager for Frederick Wildman & Sons

Max Downtown Presents
An evening with Matt Hobbs and the wines of Paul Hobbs Winery

Wednesday March 4^th, 2015