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For this lunch we are looking a little deeper into what this longstanding wine country has to offer. Sample our selections or choose your own flights in the Tavern area from 5: Contact Max Downtown for full details. Thirsty Thursdays Max — as always, February brings us a selection of fun promotions for Thursday nights at Max locations. No Cover but seats fill up fast.
Thirsty Thursday Drink specials are also usually available.
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Late Night Happy Hour is always available, as well. For more information and reservations, call Celebrations are in order for this Friday, October 3, !
Why not throw a party for your guests? Click here to make a reservation. For more information or reservations: Max A Mia On Thursday June 26, we will be hosting a tap take-over with the beers from Lagunitas, with proceeds going to the Protectors of Animals animal shelter in East Hartford, Ct. Come on out, enjoy a great Thursty Thursday and support those helping to save animals and give them new homes.
Other Store does not exist anymore Store has moved New store Send opening hours. Posted 22 Dec Call Max Downtown for full details and reservations, seating is very limited. We will be tapping the kegs early and the reps will be along with plenty of swag to hand out to lucky guests. Posted 8 Oct
What could be better? Great Beers, Great fun and all for a Great Cause! Last night we had the pleasure of kicking off our new season for the Max Chef to Farm Series, now in its 7th season. This dinner series is a popular series where we take the Max experience out to local farms and present meals based on the ingredients available at that point in the season and what we can source locally.
This series has become so popular that we routinely sell out each event, and often have a wait list.
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Chef Scott Miller along with a number of the other Max Chefs creates thoughtful, delicious meals with locally sourced farm produce as well as locally sourced meats, cheeses and seafood. For my part, I get to start the evening off with a welcome cocktail when guests arrive, and in line with the locally sourced ingredients I try to find not only local produce or other ingredients to make this cocktail.
I had so many requests last night for my recipe that I am posting here for any to see and use. Please feel free to contact me if you need assistance or have questions on how to recreate this cocktail or any others in the series. For the Forager Cocktail 1, I made a drink based on a slightly obscure, but well thought out drink called the Artemis Flower. For my part, I called this drink the Rosedale Flower, as we were serving the dinner at Rosedale Farms in Simsbury, Ct , and the main ingredient here were the strawberries picked fresh that morning.
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I use Rime Vodka, which is made by Westford Hill Distillers in Ashford, Ct as the base, to which I infused about a dozen per ml of vodka fennel blossom heads into slowly for about hours. This process allows me to pull the flavor out of the fennel, but not the harsh green components that would detract from the lovely licorice flavors.
I added some sugar to balance and the result is very similar to a Sambuca. This is an 88 proof whiskey that is actually aged about 8 years for mellowing. I like the power this bottling has, along with the deep bourbon flavor, and the extra touch of proof did not hurt at all. In fact, the tempering of alcohol by the sweetness from the fresh thyme syrup was perfect. Very simple to make, I used a big fist of thyme sprigs and added them while the water was still cool and then let it steep as it came up in temperature. Once I could smell the thyme strongly, I pulled it off the heat just before boiling.
I let it sit for a few minutes and then strained out the leaves and stems. While still hot, I mixed in equal parts by volume of granulated sugar to make my syrup. Very flavorful and delicious — adding a great extra flavor element to this drink. The band will be performing every thirstythursday through June 4 and then on the following select dates: Join us for a great evening of Beers and Burgers, all to support a great cause.
On top of that we have decided to feature these dishes with a wine focus on the vintage from Barolo — perfect matches for this style of food. Tom Taylor from Worldwide Wines will be on hand to discuss the wine pairings with you. Contact Max Amore for full menu and to make reservations.
Steve made his first Sonoma wines in and has never looked back. Today he makes a veritable collection of classic Sonoma Chardonnays and Pinot Noirs, from appellation wines to small single vineyard collections. Steve rarely gets to visit CT, but when he does we make room for him and host a wine dinner. This event will showcase approximately wines from 30 different vendors, along with food and other treats. Plus a portion of the proceeds goes toward benefiting the Make A Wish Foundation.
Reservations are going fast so please call early to book a table.
We will be tapping the kegs early and the reps will be along with plenty of swag to hand out to lucky guests. Officially starts at 5pm, but come early and get a seat. Made in limited quantities, these are fantastically styled wines that drink incredibly well with food. We will be throwing in a bit of Napanook Red blend from Dominus Estate as a compliment — it is related to Roederer through the same marketing firm for the US as Champagne Roederer.
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Call Max Fish for details and reservations. Did you know that wine grapes have been grown in Chile since ? What does Chile do best? Cabernet, Sauvignon Blanc and Pinot Noir. For this lunch we are looking a little deeper into what this longstanding wine country has to offer. Sample our selections or choose your own flights in the Tavern area from 5: Contact Max Downtown for full details. Thirsty Thursdays Max — as always, February brings us a selection of fun promotions for Thursday nights at Max locations. No Cover but seats fill up fast.
Thirsty Thursday Drink specials are also usually available. Late Night Happy Hour is always available, as well. For more information and reservations, call Celebrations are in order for this Friday, October 3, !
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Why not throw a party for your guests? Click here to make a reservation. For more information or reservations: Max A Mia On Thursday June 26, we will be hosting a tap take-over with the beers from Lagunitas, with proceeds going to the Protectors of Animals animal shelter in East Hartford, Ct.
Come on out, enjoy a great Thursty Thursday and support those helping to save animals and give them new homes. What could be better? Great Beers, Great fun and all for a Great Cause! Last night we had the pleasure of kicking off our new season for the Max Chef to Farm Series, now in its 7th season. This dinner series is a popular series where we take the Max experience out to local farms and present meals based on the ingredients available at that point in the season and what we can source locally. This series has become so popular that we routinely sell out each event, and often have a wait list.
Chef Scott Miller along with a number of the other Max Chefs creates thoughtful, delicious meals with locally sourced farm produce as well as locally sourced meats, cheeses and seafood. For my part, I get to start the evening off with a welcome cocktail when guests arrive, and in line with the locally sourced ingredients I try to find not only local produce or other ingredients to make this cocktail.