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Oregon Winemaker Dinner at Trumbull Kitchen January 30th

Trumbull Kitchen Is Very Pleased to Present A

WILLAMETTE VALLEY VINEYARDS

WINEMAKER PAIRING DINNER

Wednesday January 30th  

6:00 reception | 6:30 Seating

Ryan Clifford, Harvest Winemaker at Willamette Valley Vineyards, visits Trumbull Kitchen on January 30th

Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in Scotch broom and blackberry vines. He planted Pinot Noir (Pommard and Wadenswil clones), Chardonnay (Dijon and Espiguette) and Pinot Gris. In the beginning he hand-watered the vines with seventeen lengths of 75′ garden hose.

Willamette Valley Vineyards has come a long way since then.

Today, the stylistic emphasis is on pure varietal fruit characters, with attention to depth, richness of mouthfeel, and balance. The wines are truly a collaborative effort of the entire vineyard and winemaking staff.

Join us at Trumbull Kitchen to meet one of those winemakers and a fabulous dinner, pairing Willamette Valley Vineyards wines with Chef Chris Torla’s menu.

Guest Speaker

Ryan Clifford

Harvest Winemaker / Regional Brand Manager

Willamette Valley Vineyards

Reception

Willamette Pinot Gris, 2017

Smoked Gouda and Apple Crostini

hot honey drizzle

1

Willamette Chardonnay, 2016

Smoked Salmon and Dungeness Crab Napoleon

meyer lemon, bulls’ blood, lemon oil

2

Willamette Elton Pinot Noir, 2014

Charred Salmon Medallions

curried beluga lentil vinaigrette, crisp apple, baby watercress

3

Willamette Estate Pinot Noir, 2016

Sage and Honey Glazed Quail

butternut squash coulis, warm farro salad, pomegranate reduction

Dessert

Willamette WC Rose, 2016

Dried Cherry Tart

toasted pistachios, grilled cantaloupe relish, chantilly cream

$89 Per Person

(Not Including Tax or Gratuity)

Please Call Trumbull Kitchen for Reservations

(860) 493-7412

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Max’s 1st Chef To Farm 2017 Series Benefiting Camp Courant

Start your summer with Max’s Restaurant Group for the annual return of the Chef to Farm Series for 2017.

Max’s 1st Chef to Farm of the 2017 series will begin at Camp Courant, located at in Farmington, CT on Thursday June 15 from 6:00 – 9:30 pm. Dinner will consist of summer time classics with a twist.

Inspired by the ingredients and flavors of fresh produce from the farm, the menu for the first of the nine Chef to Farm series will include: Fish Sticks, Green Eggs & Ham, Franks and Beans, PB&J, Chicken Fingers and Savoy Road Show S’mores.

Tickets are $125 per person (+Eventbrite processing fee) with a portion of each ticket directly supporting Camp Courant.

For tickets:

Location of event: Camp Courant
96 Batterson Park Road
Farmington, CT 06032

(Published and Produced by Marketing and Communications Intern David Zambuto)

 

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Max’s Oyster Bar Lunch Club Event

Join Max Restaurant Group and Max Oyster Bar on Friday June 2, 2017 for our  Lunch Club Chile Wines event from 12:45 to 2 PM.

Our menu will include: Chipotle Grilled Shrimp, Green Chili Queso Empanadas, Chilean Sea Bass, Chili-Rubbed Skirt Steak and Leche Asada.

Prices per person will be $45.00

(Not including tax & gratuity)

Location: Max’s Oyster Bar, 964 Farmington Ave, West Hartford, CT 06107

For reservations and more information please contact:

860.236.6299

(Published by Marketing and Communications Intern David Zambuto)

 

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Max Downtown presents a Santa Barbara County “Wine & Food Pairing Dinner”

2016-06-24 Santa BarbaraMax Downtown is Pleased to Announce

a Very Special Wine & Food Pairing Dinner

featuring the wines of Santa Barbara County, California

Guest Speaker: Morgen McLaughlin

President of the Santa Barbara Vintner’s Association

Friday June 24th
6:00pm Reception

6:30pm Seating

Santa Barbara is one of the most dynamic wine growing regions in the country. The location of the region in proximity to the Pacific Ocean has a dramatic effect on what grapes grow and where.  The longest growing season of any wine region is achieved here.

We are very pleased to welcome Morgen McLaughlin, a Connecticut native who now coordinates the various wineries throughout Santa Barbara County. She knows the growers and the owners, has stories and insights to share and this should be a fabulous evening of great wines, paired with Chef Chris Sheehan’s cuisine.

RECEPTION

Qupé Modern White, Central Coast Blend, 2014

Passed hors d’oeuvres

FIRST

Sea Smoke Blanc de Noirs Sea Spray, Sta. Rita Hills

Koshu Cured Sockeye Salmon

charred avocado | finger lime

SECOND

Robert Murray Vineyards Chardonnay Stasis, Santa Maria Valley, 2011

Warm Lobster & Young Ginger

maitake mushrooms | vadouvan granola | coconut-cilantro sauce

THIRD

Melville Estate Pinot Noir Block M, Sta. Rita Hills, 2013

Black Garlic Pork Belly Pappardelle

sweet corn | cojita | chiles | ramp pesto

ENTRÉE

Andrew Murray Vineyards Syrah Roasted Slope, Santa Barbara County, 2013

Herb Grilled Beef Short Rib

slow roasted ruby beets | baby leeks | pistachio | balsamic cherry jus

CHEESE & CABERNET
Star Lane Cabernet Sauvignon, Happy Canyon, 2012

Local Artisanal Cheeses

SOMETHING SWEET

$99.00 Per Person

(Not Including Tax or Gratuity)

~menu subject to change~

Please Call for Reservations

860.522.2530

Max Downtown | City Place | 185 Asylum Street | Hartford | 06103

 

 

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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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