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Dinner On The River: Tuesday, July 21st, 2015
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Catch: A local Seafood Dinner
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Max Chef To Farm Berries & Blossoms Dinner
Great food and fun from last night’s Chef To Farm Dinner.A big thanks to Nick Caito for the photos!
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Chef To Farm Dinner: Berries & Blossoms
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Lobsterfests: Summer 2015!
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MacRostie Winery Dinner: June 3rd at Max’s Oyster Bar
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Max Lunch Club Presents The Splendor of the Cape May 29th
With Special Guest Speaker and host Paul Nerz of Vineyards Brands Imports
Menu by executive chef Hunter Morton
Reception (12:45)
Refreshing glass of The Wolf Trap White by Boekenhoutskloof
a Rhone inspired white blend of Viognier, Chenin Blanc and Grenache Blanc
1st course
Southern Right Sauvignon Blanc from Walker Bay
Paired with
Cod Cakes – Hearts of Palm, Moroccan spiced yogurt
2nd Course
The Left Bank by Neil Ellis – a Cape blend of Cab Sauvignon, Merlot, Shiraz, Cab Franc and Malbec
Cape Malay Fish Curry, basmati, tamarind, cilantro
3rd Course
Hamilton-Russell Vineyards Pinot Noir, Hemel-en-Aarde Valley
Spiced Venison Burger- Carrot Peanut Slaw, sweet potato fries
$39.50 per person, (not including tax or gratuity)
Please call Max’s Oyster Bar for reservations: 860-236-6299
964 Farmington Avenue West Hartford, CT 06107
MaxsOysterBar.com #LunchClub
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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
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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
…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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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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Monday Nights at The Cooper!
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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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