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7th Annual Whiskey Dinner at Max’s Oyster Bar Featuring Rye Whiskey

RYE: A New York-inspired Cocktail & Food Pairing Dinner

whiskey on the rocksThis year for our annual Whiskey Dinner, Max’s Oyster Bar team will be featuring classic Rye Whiskey based cocktails from the New York City historical drink book, and specifically the regional variations on the Manhattan Cocktail. Each course is paired with a classic interpretation of this delicious drink, each with their own touch made famous by bartenders past and present.

Rye whiskey is an inherently American spirit, and what better way to showcase this than with an inherently American drink? We say, there is no better way, and so we have an entire menu centered around these themes. Join us for this excellent dinner, “tour” the regions of New York City, and stay warm with Rye Whiskey.

Menu by Chef Hunter Morton
Cocktails by Brian Mitchell
Whiskey Presentation by Ed Dunn, American Whiskey Specialist

nyc-empire-roomThursday January 29th

Reception 6:30pm
The Manhattan
Old Overholt Rye, Carpano Antica, orange & aromatic bitters

Hors d’oeuvres

Course 1
Brooklyn
Dickel Rye, Dolin Dry Vermouth, China China, Maraschino Liquor

Rye Cured Loch Duhart Salmon | Baby Greens | Rye Crisp | Orange Honey Marmalade | Pickled Mustard Seed

Course 2
Red Hook
Bulleit Rye, Punt e Mes, Maraschino Liquor

Smoked Oyster Stew | Salsify | Bacon | Grits

Course 3
Carrol Gardens
Russell’s Reserve Rye, Amaro, Punt e Mes, Maraschino Liquor

Butternut Squash Ravioli | wild mushrooms | maple Sage Butter

Course 4
Green Point
Whistle Pig Rye, Yellow Chartreuse, Carpano Antica, angostura and orange bitters

Braised Pork Belly | Brussels Sprouts | lentils | Bacon Marmalade

Dessert
The Slope
Hudson Maple Rye, Punt e Mes, Apricot, angostura

Sweet Potato Doughnuts | Whiskey Caramel

Please call Max’s Oyster Bar for reservations

964 Farmington Avenue | West Hartford | CT 06107 | (860) 236-6299
$89 per person, not including tax or gratuity 

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Max Lunch Club with The Rare Wine Co.

Rare-Wine-Co-2 copyFriday, 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

Founders-Beer-Dinner-TK-4 copyWith 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

10368212_10152907683368516_1124753849944240000_nThe 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.

WFSB 3 Connecticut 

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Lawson’s Finest Liquids Debuts at Max Burger and Trumbull Kitchen

Lawsons-Sip-Of-SunshineFollowers of truly small production, boutique, even mythical beers will take note about the fact that Connecticut has a new player on the scene.  A player with a big reputation already established for itself.

Lawson’s Finest Liquids out of Warren, Vermont, has become available in extremely limited quantities in the Hartford market, and we will be tapping at two Max location’s later today.

What is so special about this brewer and the beers they produce?  Well, too start – not too many breweries can claim multiple 100 point beers on BeerAdvocate. Lawson’s can, of course.  Making beers that achieve the “World Class” status is no easy feat, and to have one of these beers available on our bars is a real treat.

The Sip Of Sunshine from Lawson’s will be tapped for lunch at Trumbull Kitchen in Hartford, and later today Max Burger in West Hartford will also be tapping a keg.  Based on our recent experiences with similar beers we expect the kegs to go very quickly.  We are lovers of these balanced and delicious craft beers, and feel very lucky to be able to offer these selections to our guests. 

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Ste Michelle Wine Estates Dinner at Max Amore

Ste-Michelle-at-Amore-1 copyTuesday, October 28th at Max Amore, Glastonbury
With Special Guest Speaker Thom Horsey
National Educator For Ste Michelle Wine Estates
and presenting a head to head sampling of the old world wines
of antinori, dr loosen & the new world wines of ste michelle
wine estates properties col solare, cht ste michelle
& spring valley vineyard of washington state.
Menu by Executive Chef Ted Burnett
6pm reception on the patio (weather permitting)
6:30pm seating inside

Reception
Grilled Bratwurst | Grilled Calamari
Riesling Saint M By Dr Loosen, Pfalz, DE, 2012
Riesling Eroica By Dr Loosen, Columbia Valley, WA, 2012

Primo
Smoked Salmon | Salmon Mousse | Roasted Beets
Chateau Ste Michelle Chardonnay, Canoe Ridge Estates, WA, 2012
Castello Delle Saia Chardonnay, Umbria, 2011

Pasta
Cavatappi Amatraciana
Chateau Ste Michelle Indian Wells, Washington State Red, 2010
Marchesi Antinori Villa Antinori Rosso Di Toscana, 2011

Carne
Baby Lamb Chop Scottadita | Baby Arugula
Shaved Pecorino Romano | Extra Virgin Olive Oil
Col Solare, Columbia Valley, 2008
Marchesi Antinori Tenuta Tignanello, Toscana, 2011

Cheese
Assorted | Cato Corner CT | Classic Italian
Spring Valley Vineyards Walla Walla Red, 2011
Guado Al Taso Il Bruciato Bolgheri Rosso, 2012

$110 per person
(not including tax & gratuity)
seating is limited. for reservations, please call:
860.659.2819

 

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Hallow’s Eve Garbage Can Cookies

DSC02766Chef Hunter Morton and his son Carter join the WFSB Channel 3 morning news team to talk Halloween Goodies and make:

Hallows Eve Garbage Can Cookies
2 sticks of butter, soft
1 cup sugar
2/3 packed brown sugar
3 Tbsp agave nectar
1 egg
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cups chocolate chips
1/2 cup butterscotch chips
1/2 cup graham cracker crumbs
1/3 cup oats
1 Tbsp ground coffee
2 cups potato chips
1 cup mini pretzels
Cream butter, sugars and agave nectar in mixer with paddle
attachment (or beat together with handheld beater) until fluffy.
Add the egg and vanilla. Then add flour, baking powder, baking soda and salt. Then add everything else, making sure the potato chips and pretzels are last to prevent them from breaking too much. Chill the dough for an hour then drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 7 to 10 minutes (all ovens vary). Enjoy!

WFSB 3 Connecticut 

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Connecticut Restaurant Week

CT-Restaurant-Week-2014-at-Max-5 copyOctober 13th thru October 19th, 2014 Max Restaurants will be offering
Multi-course Prix Fixe Menus for $20.14 and $30.14
Take A Look At Our Menus and Make Reservations!

Executive Chef Chris Sheehan of Max Downtown shares a restaurant week recipe with Scot Haney and Kara Sundlun of Better CT

 WFSB 3 Connecticut

 

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Steve Davis and Fall Cocktails at Max Downtown Friday Night

Jazz-&-Cocktails-REVISE copyCelebrations are in order for this Friday, October 3, 2014!

Max Downtown has made the Steve Davis Jazz Ensemble a permanent fixture here every Sunday. Plus, we’re unveiling our delicious seasonal fall cocktail menu!

Why not throw a party for your guests? Click here to make a reservation

Join us this Friday in the Tavern for complimentary hors d’oeuvres, live music from the Steve Davis Jazz Ensemble, and tasty libations!

To find out more about Steve Davis, click here 

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Hoptoberfest Beer Dinner @ Max Downtown 10-14-14

Oktoberfest-beer
Max Downtown Presents a Hoptoberfest Beer Dinner

Get your Hoptoberfest weekend celebrations off to an early start on Friday evening Oktober 10, at Max Downtown, featuring a comparative Oktoberfest Beer Dinner with coursed selections of Oktoberfest and Harvest style beers from the United States and Germany. Paired side by side, these brews are matched with selections from Chef Hunter Morton of Max Downtown.

Special Guest Speaker for the evening is Jon Stack, Connecticut-based Craft Beer Specialist

Friday October 10th, 2014

American Oktoberfest Sip & Sample Beerception – 6:30 pm
Blue Point Brewing Oktoberfest
Goose Island Brewing Oktoberfest
Two Roads Ok2berfestSpaten-oktoberfest

Seating – 7:00 pm
Course 1
PRETZELS & PASTRAMI
Gary’s beer braised onions, Cato corners cheddar, caraway mustard
US – Thomas Hooker Brewing Octoberfest Lager
DE – Spaten Oktoberfest

Course 2
GEMISCHT WURST
House-made artisinal Sausages, potato strudel, braised cabbage, rutabaga mustard
US – Widmer Brothers Okto
DE – Warsteiner OktoberfestHackerPschoor-oktoberfest

Course 3
SPANFURKEL                   Secchiarolli Farm Roasted Suckling Pig, Apples chestnut stuffing, brown butter spetzle, Sage jus                     US – Long Trail Harvest Barn Ale DE – Hacher-Pschoor Oktoberfest

Redhook-pumpkin-porterDessert
BLUE HILL ORCHARD APPLE FRITTERS
Subedge Farm Hopped ice cream, Maple glaze
US – Redhook Brewery Pumpkin Porter
DE – Aecht Schlenkerla Rauchbier

$55 per person                               (not including tax or gratuity)

For reservation please call           Max Downtown
185 Asylum St, Hartford, CT 06103
(860) 522-2530

maxdowntown.com 

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1st Annual HOPtoberfest!

HOPtoberfest-Ad-for-CTnow---MAX-Group-2Max’s 1st Annual HOPtoberfest!
Sunday October 12, 2014. 1:00pm to 6:00pm
Rosedale Farms & Vineyards
25 East Weatogue Street, Simsbury, CT
Beer & Food Tasting: $35 per person
tax & gratuity not included
Live Music, Food Trucks, your own tasting glass and more!
For tickets visit: TinyURL.com/HOPtoberfest
or call 860.566.8360 for more information.
A portion of the proceeds goes to the Connecticut Farmland Trust.
This is a 21 and over event, rain or shine. Valid ID required for entrance.

29 Craft Brews and Counting:
Allagash Brewing Co. – Portland, ME
Back East Brewing Co. – Bloomfield, CT
Black Hog Brewing Co. – Oxford, CT
Blatant Brewery – Williamsburg, MA
Blue Point Brewing Co. – Patchogue, NY
Broad Brook Brewing Co. – East Windsor, CT
Captain Lawrence Brewing Co. – Elmsford, NY
City Steam Brewing Co. – Hartford, CT
Firefly Hollow Brewing Co. – Bristol, CT
Foolproof Brewing Co. – Pawtucket, RI
Harpoon Brewery – Windsor, VT
Hartford Better Beer Co. – Hartford, CT
Long Trail Brewing Co. – Bridgewater Corners, VT
Olde Burnside Brewing Co. – East Hartford, CT
Ommegang Brewery – Cooperstown, NY
Overshores Brewing Co. – East Haven, CT
Pioneer Brewing Co. – Sturbridge, MA
Relic Brewing Co. – Plainville, CT
Shebeen Brewing Co. – Wolcott, CT
Somerville Brewing Co. (Slumbrew) – Somerville, MA
Smuttynose Brewing Co. – Hampton, NH
Spencer Trappist Brewery – Spencer, MA
Stony Creek Brewing Co. – Branford, CT
Stubborn Beauty Brewing Co. – Middletown, CT
Thomas Hooker Brewing Co. – Bloomfield, CT
Two Roads Brewing Co. – Stratford, CT
Willimantic Brewing Co. – Willimantic, CT

 

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CT Chef To Farm Week at MAX!

From the farm to the table. An everyday occurrence at a MAX restaurant.
In celebration of all the farmers, cheese makers, bakers & culinary artisans
MAX’s chef have put together a special menu for you, highlighting all
the goodness, right in your own back yard.
For all the delicious details, visit us here!

 

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