“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!
MAX DOWNTOWN is very pleased to present a winemaker dinner featuring one of Napa Valley’s most storied producers
Kirk Venge – Owner and Winemaker, Venge Vineyards
The Venge family has farmed in Napa Valley for
nearly half a century. It is a journey that began when Knud Venge emigrated
from Denmark to the United States in the early 1900’s. Knud’s son, Per Venge,
found his passion in the wine and spirits industry and started Vencom Imports,
focusing on the importation of Western European fine wines and spirits. It was
Per’s son, Nils Venge, who left the family business in the 1960’s with a vision
to study viticulture at UC Davis and establish the family name as an icon in
the winegrowing community.
The family’s viticultural roots flourished in
1976 with the purchase of a 17-acre vineyard in the Oakville District that was
planted to Cabernet Sauvignon and Merlot. This fortunate development cast the
family among the winemaking pioneers of Napa Valley.
Nils’ and Dianna Venge’s son, Kirk Venge,
gravitated to winemaking at an early age. He proved to be as talented a
winemaker as his father, making wines in his own style, with a vision to build
on the family legacy. In 2008, Kirk achieved his lifelong dream and acquired
full ownership of Venge Vineyards. Today, Kirk continues the Napa Valley
heritage, focusing on select vineyard sites that produce fruit worthy of
bearing the Venge family name.
Both traditional and progressive wine production
techniques are embraced, and they remain focused on a core belief: only fruit
grown from select vineyards that has been handled gently and naturally produces
wine worthy of bottling under the Venge family name. We are very excited to
pair these wines alongside Chef Chris Sheehan’s menu.
January 30th 2019
6:30 Seating
Course 1
Ora King Salmon
Crudo
Asparagus, Ossetra Caviar, Lemon Brown Butter
Crumble
Croix Estate, Chardonnay Narrow Gauge (2016) Russian River Valley
Course 2
Pork Belly Terrine
Sicilian Pistachio,
Giardiniera, Violet Mustard
Croix Estate, Pinot Noir Narrow Gauge (2016) Russian River Valley
Course 3
Bone Marrow Potato
Gnocchi
Shaved Périgord
Truffle, Chive Creme
Venge Vineyards, Scout’s Honor
Proprietary Red (2016) Napa Valley
Course 4
Roasted Prime
Sirloin
Black Garlic Confit, Charred Onion, Romanesco, Sauce Poivrade
Venge Vineyards, Cabernet Sauvignon Bone Ash Vineyard (2016) Napa Valley
Cheese
Tête
de Moine AOP
Venge Vineyards, Cabernet Sauvignon Silencieux (2016) Napa Valley
Special Guest Speaker: Jim Teegan, Rombauer Vineyards
Friday, June 3rd
6:30pm Seating
Rombauer Vineyards is one of the most recognized wineries sold in the United States.
It helps that the family name is synonymous with cooking
and is in just about every kitchen in the country, thanks to winery co-founder
Koerner Rombauer’s great aunt Irma, author of the Joy of Cooking.
This dinner brings together the elements of fine cooking and fine wines
in one evening of enjoyment as Chef Christopher Sheehan presents a fantastic pairing menu.
To learn more about Rombauer Vineyards, please visit their website.
FIRST COURSE
Rombauer Vineyards Sauvignon Blanc, Napa Valley, 2015 Jalapeño & Yuzu Spiced Fluke Crudo charred cucumber | pine nuts | cilantro tomato water
SECOND COURSE
Rombauer Vineyards Chardonnay, Napa Valley, 2014 Shaved Hudson Valley Foie Gras Torchon selim pepper and red fruit | grilled filone bread | red sorrel
THIRD COURSE
Rombauer Vineyards Merlot, Napa Valley, 2012 Korean Barbecue Pork Belly tapioca tempura oysters | ramp kimchi | pineapple chili sauce
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.
