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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! 

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On Thursday, August 31, Max Chef to Farm was back at Rosedale Farms & Vineyards for our 8th event this summer: ODE TO TOMATOES.

Featuring a menu by Max a Mia Executive Chef Stephen Lundgren & Savoy Pizzeria Managing Partner/Pizzaiolo Dante Cistulli, this event celebrates the tomato at the height of the season. The Savoy Road Show was in effect and a good time was had by all.

Neruda’s “Ode to Tomatoes” said it best:

no pit,
no husk,
no leaves or thorns
the tomato offers
its gift
of fiery color
and cool completeness.

Here are some photos of the event.

 

CT Corn Fritters

Duck Prosciutto Crostini

You Say Tomato….

Local Goat Cheese-Stuffed Cherry Tomatoes

Chef’s Meatballs

COURSE ONE

Rosedale Farms Grilled Corn, Eggplant, and Pattypan Squash Stuffed Tomato

bibb lettuce, crispy local basil

Thing 1 & Thing 2

(or Dante Cistulli of Savoy Pizzeria & Hunter Morton of Max’s Oyster Bar)

COURSE TWO

Cioppino

royal red shrimp, mussels, cockles, garlic crostini, chive oil, tomato fennel brodo

COURSE THREE

That’s my pie….

Wood-Fired Stone Pies

Squash Blossom: herb oil, tomato, fior di latte, squash blossoms, 
Soppressata: Mystic Cheese “Twain”, Rosedale roasted tomato sauce, fresh oregano

COURSE FOUR

Grilled Prime Skirt Steak

heirloom tomatoes, Cato Corner “black ledge blue cheese”,
crispy walla walla onions, grilled Rosedale corn vinaigrette

DESSERT

Basil Panna Cotta

sungold tomato & papaya marmalade

A good time was had by all!

 

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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 *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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Photos 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

LOCAL | SUSTAINABLE | CONNECTICUT GROWN

We start with the Farmers. They tell us what is at peak perfection each day and we build our menus around that day’s harvest. Our Chef to Farm dinner series is an opportunity for our guests to enjoy the freshest foods and produce in the sublime beauty of our celebrated farms.

Your evening begins with a reception then you’ll head out for a tour of the farm to see the fields and learn about the farm’s history, operations, and products. Your tour concludes in the tented area where tables dressed in white linen and candlelight offer a view of the al fresco kitchen. Each dinner is cooked from scratch and showcases that day’s best produce. The ingredients are sourced daily from local farmers, ranchers, and fishermen.

Our menus vary and are dependent on the day’s harvest and the inspiration of the Chef. Prepare yourself for an incredible dining experience with the most local, fresh and flavorful foods available.

We can’t wait to get back to Rosedale Farms & Vineyards Thursday, June 16th for “Berries and Blossoms,” celebrating the first harvest of the season and featuring the impeccable cuisine of Chef Hunter Morton of Max’s Oyster Bar.

Total ticket price ($156.87) includes $125 for food and beverage, $22.50 house fee and $9.37 CT State sales tax. This covers your dinner, hors d’oeuvres and reception, multi-course meal with wines/beer, farm tour and live music. By purchasing this ticket, you are also making a donation to the CT Farmland Trust.

To purchase tickets click here

No cash is exchanged. Due to the nature of these events, tickets are non-refundable; however, if you cannot attend the dinner, you are welcome to transfer your tickets to someone else.

All dietary needs must be communicated upon purchase. If you surprise us with a food restriction upon your arrival, we will do our best to accommodate you but we may not have the resources available.

If you would like to purchase using Max Vantage points, please contact Ali Constable at 860.566.8360

 

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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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CLICK HERE TO ORDER

 

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