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Cabs & Slabs @ Max’s Tavern

The Perfect Winter Wine and Food Pairing Dinner…

CABS & SLABS

A Wine Pairing Dinner Featuring

Great Cabs (From Around the Globe) & Great Slabs (Of Beef)

With Special Guest Speaker

Scott Weinstein

Cabernet Drinker, Wine Educator, and Director of Business Development

M.S. Walker Fine Wine & Spirits

Featuring the Cuisine of Max‘s Tavern Executive Chef

Nathaniel Waugman

Thursday January 30th, 2020

6:30 Seating

Menu

Amuse

Chicken Liver Mousse Tartlet

 onion jam, fresh herb

Raats Jasper Red Blend, 2015, Stellenbosch, South Africa

1st course

Twice Cooked Suckling Pig

 charred pineapple and celery root agrodolce, celery root puree

Arcanum Il Fauno di Arcanum, 2015, Tuscany, Italy

2nd course

Dry Aged Beet Root Steak

black garlic shoyu, sesame tuile, mushroom demi, pickled pearl onion, micro shiso

Chateau Carbonnieux Grand Cru Classé de Graves, 2014, Pessac-Leognan, Bordeaux

3rd course

Braised Beef Cheeks

tangerine cumin carrot puree, carrot pappardelle, radish, tangerine lace

Cuvelier Los Andes Grand Vin, 2015, Valle de Uco, Mendoza, Argentina

4th course

Slow Roasted Heart of Ribeye

poppyseed Yorkshire pudding, creamed spinach espuma, charred shiitake mushroom

Merryvale Vineyards Cabernet Sauvignon, 2015, Napa Valley

Dessert

Chocolate Mousse Bomb

cherry filling, red wine chocolate sauce

$115 Per Person

(Not Including Tax or Gratuity)

Please Call Max’s Tavern for Reservations

413-746-6299

1000 Hall of Fame Ave | Springfield, MA | 01103

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Piedmont Wine Dinner with Michele Chiarlo Wines at Max Amore 2-26-19

Max Amore in Glastonbury presents a Wine & Food Pairing Dinner featuring the wines of Michele Chiarlo Winery

Special Guest Speaker for the evening

Massimo Galvano

Italian Wine Director – Kobrand Corporation

A STORY OF A FAMILY

The Chiarlo Family home in their vineyards

Since 1956, Michele Chiarlo has been vinifying the essence of Piedmont, loving and developing the most incredible wine region in the world. There are 110 hectares of vineyards between Langhe, Monferrato and Gavi. These crus respect both ecological criteria & the expression of the terroir.

Michele Chiarlo has not abandoned his philosophy. Rigorous selection of the best grapes from only the most reputable growers in the most favored vineyard areas and longer aging in oak and then in bottle prior to release were measures he adopted before the DOC laws. Additionally, from the beginning, Michele Chiarlo has directly managed or personally overseen every aspect in the productions of his wines. Since the early 1990s, his sons, Alberto and Stefano, have also held management roles.  Alberto, the elder, directs Marketing and sales; Stefano, an oenologist by profession, manages vineyard operations and collaborates in production in the cellars.

We are very pleased to present these wines at Max Amore as part of our continued wine dinner series featuring some of the world’s great estates.

Menu Created by Chef David Stickney

Tuesday February 26th, 2018

Seating at 6:30pm

-Amuse-

Polenta Dusted Veal Sweetbread

Parsnip Puree, Romanesco

Gavi Le Marne 2016

-Primi-

Piemontese Beef Tartare

Cured Egg Yolk, Black Truffles, Parmigiano Reggiano

Nebbiolo Il Principe 2015

-Secondi-

Fresh Paccheri & Venison Bolognese

Cipolini Onion, Smoked Pistachio Crumbs, Stracciatella

Barbera d’Asti Superiore Nizza Cipressi 2016

-Terzo-

Espresso & Porcini Rubbed Prime Rib

Gorgonzola Popover, Caramelized Brussels Sprouts,

Seacoast Mushroom Ragu

Barolo Tortoniano 2013

-Dolce-

Pastiera Di Napoletana

  Moscato d’Asti Nivole 2016

Sunset over the Chiarlo home vineyard

$90 Per Person

(Not Including Tax or Gratuity)

Please call Max Amore for Reservations

860-659-2819

140 Glastonbury Boulevard | Somerset Square | Glastonbury

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Max’s Valentine’s Day at the Wine House at Crystal Ridge Winery

Max Restaurant Group is very pleased to partner with Crystal Ridge Winery in South Glastonbury, to present an exclusive Valentine’s Day Dinner in the winery. Located on 200 acres above South Glastonbury, with some of the best views in Connecticut and surrounded by vineyards and orchards, this is a romantic and intimate setting.

Enjoy a reception in the winery loft overlooking the CT River Valley, then enjoy a reception followed by four course meal paired with wines from Crystal Ridge as well as other world class selections. Finish the evening with a decadant dessert and wine pairing.

Thursday February 14

Menu by Max Restaurnat Group Culinary Director

Reception 6:30 – Followed by Dinner


Reception

Libations and Passed Hors d’Oeuvres

Tuna Tartare Tacos

Oyster Rockefeller

Brie & Fig Crostini

Buffalo Chicken Meatballs

Lamberti Rosé Spumante, Italy nv

Lose Your Shoes Tonight Cocktail

First

Caribbean Coconut Lobster Bisque

Crispy Plantain Chips, Ginger Lobster Salad

Second

Roasted Beet Salad

Goat Cheese Crema, Red Watercress, Blood Oranges,

Tangerine, Pistachio, Pomegranate Vinaigrette

Third

Duck Confit Pasta

Ricotta Cavatelli, Mushrooms, Swiss Chard, Cipollini Onions,

Parmesan, Brioche Crumble, Black Truffle Sauce

Forth

Sous Vide Short Rib Oscar

Crab Crusted Short Rib, Yukon Gold Potato Risotto,

Roasted Carrots, Shaved Asparagus Salad, Hollandaise

Wine Service for Dinner to include your choice of

Max Family Cuvée Reserve Napa Valley Red, 2016

Max Family Cuvée Reserve Sauvignon Blanc, Sonoma, 2017

Famigla Pasqua 11-Minute Rosé, Italy, 2017

Dessert

Chocolate Raspberry Mousse Candy Cake

White Chocolate Anglaise, Berries

Love Over Money, Tokaj Evolúció Late Harvest, 2015

Tickets are $250 per couple, inclusive of all taxes and fees

To purchase tickets, go to our Eventbrite page by clicking here

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May Lunch Club at Max’s Oyster Bar – Rosé All Afternoon

The Lunch Club – Rosé Edition:

Featuring a Selection of the Hottest Wines for the Season

Rose wine has been around since wine has been around, but only in the past 5-10 years have American wine drinkers really embraced the style, now making it the fastest growing category in the wine industry.  Rose is made from many varieties and in every region of the world where wine is made. From light and easy to fuller-bodied, it comes in bottles, cans and kegs. Perfect for Spring and lighter fare – join us as we celebrate everything pink with some Friday afternoon Rosé drinking and a menu by Chef Hunter Morton’s.

Guest Speaker

Susan McQuade

Winebow Group

COMPLETE MENU TO FOLLOW, BUT HERE IS A PRE-VIEW WITH THE WINE LINE-UP…

Friday May 18, 2018

 Menu by Chef Hunter Morton

arrival

Juve y Camps Brut Rosé Cava NV (Pinot Noir), Spain

1st

Amble + Chase Rosé, 2017 (Grenache, Syrah, Cinsault), Provence

2nd

Massaya Rosé, 2017 (Cinsault, Syrah, Cabernet Sauvignon), Lebanon

3rd

Marietta Cellars Old Vine Rosé, 2017 (Syrah, Grenache Noir, Grenache Gris), California

Something sweet

Couly Dutheil Chinon Rosé, 2017 (Cabernet Franc), Loire

 

$49.00 per person

(not including tax or gratuity)

Please call Max’s Oyster Bar in West Hartford for reservations

860-236-6299

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Cultivating Toscana with the Frescobaldi at Savoy Pizzeria

 

 CULTIVATING TOSCANA at SAVOY PIZZERIA & CRAFT BAR

Featuring Inspired Recipes with the wines of Frescobaldi

With 700 years of wine history, the story of the Frescobaldi family is closely linked to the history of its land, the culture and the wines of Tuscany. We are very pleased to present an evening of wines from this historic family winery paired with an inspired menu from Chef Dante Cistulli.

Monday March 19

6:30 pm

Guest Speaker

Paul Mathes

New England Regional Manager – Shaw Ross Imports

Menu

Reception

Frescobaldi Vermentino Massovivo, 2015, Toscana

Antipasti

Assorted Cured Meats, Cheeses, Vegetables

1:

Frescobaldi Ammiraglia Rose Alìé, 2017, Toscana

Garlic Flatbread, Braised Radicchio, Kalamata Olives,

Caramelized Onion, House Made Ricotta, Crispy Pancetta

2:

Frescobaldi Rosso Toscana Rèmole, 2015

Pasta Botarga

Rhode Island Calamari, Baby Octopus, Littleneck Clams, Nduja, Pasta Al Nero, Lemon Tomato Marinara, Beaver Brook Farms Pleasant Cow Cheese

3:

Frescobaldi Chianti Rufina Nipozzano, 2013, Toscana

Wood Fired Lamb Shank

Braised White Bean, Artichoke, Fennel, Rosemary, Breadcrumbs, Braising Jus

Dolce:

Castello Pomino Vinsanto

Chocolate Bundino Cake

Vanilla Gelato, Extra Virgin Olive Oil, Toasted Almonds

$70.00 Per Ticket

(Not Including Tax or Gratuity)

Please Call Savoy to Purchase Tickets

(860) 969-1000

32 LaSalle Rd | West Hartford, CT | 06107

 

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Max Fish Rhone Valley Wine Dinner

On Thursday August 3, 2017, Max Fish hosted the Rhone Valley Wine and Perrin Family Dinner. The event featured a five course meal with wine pairings with guest speaker Emmanuel Leminone.

The first course featured a Creamy Crab Salad served with Bibb lettuce, crispy shallots, salt cod and potato croutons that was paired with Perrin Cotes du Rhone Rose, 2016.

The second course featured Bone Marrow & Snails served with parsley salad and sauce lyonnaise paired with Perrin Cotes du Rhone Rouge, 2014. 

The third course featured Roasted Scallops served with Artichoke Three Ways paired with Perrin Chateauneuf du Pape Les Sinards, 2014. 

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

  

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Max’s Oyster Bar Soter Vineyards Wine Dinner

On Thursday July 20, 2017, Max’s Oyster Bar hosted the Soter Vineyards Wine Dinner featuring the wine maker himself James Cahill. The dinner featured the work of Chef Hunter Morton and consisted of a five course meal with a reception.

Reception consisted of Fried Green Tomatoes paired with Soter Vineyards Brut Rose Mineral Springs Ranch, Nv, Yambill-Carlton.

The first course consisted of Heirloom Melons served with fig, prosciutto, ricotta, mint and almonds.

The second course consisted of Vadouvan Grilled Shrimp served with Local lemon cucumbers, watermelon, green goddess and pickled mustard seeds.

The third course consisted of Seed Crusted Local Striped Bass served with local squash and roasted tomato bread stew.

The fourth course consisted of Licorice Spiced Hudson Valley Duck Breast served with charred cornbread dressing and cherry lavender jus.

The fifth course consisted of Fried Belltown Hill Orchards Blueberry Ice Cream served with blueberry sauce.

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

 

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Max Fish Villa Maria Wine Dinner

On Friday July 14, 2017 Max Fish hosted the Villa Maria Wine Dinner featuring a four course meal.

The first course featured a White Peach & Scallop Ceviche served with Avocado, Corn and Tomato.

The second course featured a Red Snapper served with Sweet and Sour Pineapple, Crispy Noodles and Local Swiss Chard.

The third course featured Grilled Shrimp on the Barbie served with Jicama, Melon and “Headly’s” Jamaican Jerk.

The fourth course featured a Grilled Leg of Lamb served with Couscous, Olives and Savory Spices.

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

 

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Trumbull Kitchen Rose Dinner

On Thursday July 13, 2017 Trumbull Kitchen hosted a Rose Wine Dinner featuring a five course paired meal.

Reception featured popcorn with melted butter and lemon zest and with Parmesan and Truffle Oil.

First course featured Oysters & Pearls made with Blue Point Oysters American Ostera Caviar

Second Course featured Oak Grilled Calamari served with mashed fava beans and preserved meyer lemon.

Third course featured a Sonoma Goat Cheese & Hierloom Tomato Tart.

Our fourth course featured Pacific Halibut with Mushroom Kombu Broth served with Roasted chanterelle mushrooms and garlic scape pesto.

The fifth and final course featured Honeyed Peach Tart made with hazelnut crust and chantilly cream.

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

 

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Max Downtown Silverado Wine Dinner

On Thursday June 22, Max Restaurant Group hosted the Silverado Wine Dinner at Max Downtown in Downtown Hartford. The event featured guest speaker Jonathon Emmerich of Napa Valley.

The first course featured Stonington Fluke Ceviche made with roasted chick peas and sungold Z’atar salsa.

The second course featured Country fried escargots and foraged mushrooms made with savory butter & ramp Parker house toast.

The third course featured Walden Hill Credo made with Berber spice, crispy squash blossoms and shelling bean pistou.

The fourth course featured Marrow Crusted Wagyu Short Rib made with bunching onion carbonara, english pea & pancetta salad and long pepper jus.

The fifth course consisted of Mignardise.

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

 

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