Prepare to Party… Host Your Holiday Event at Maxie’s

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We don’t have the decorations up yet… but we’re thinking about it! The holidays will be here before we know it, and we’re ready to party. As you’re thinking about your next big event, it’s important to keep in mind that we can do nearly anything.



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Maxie’s is available for fully private daytime events. The entire upstairs is yours, so you can plan your luncheon however you like. And if you like Maxie’s food, you’re gonna love the Lemon Caper Chicken from our Lunch Catering menu.





IMG_4893In the evenings, you can host semi-private dinner parties of up to 50, or evening cocktail parties of up to 75. You’ll have your own space, but your guests will still feel part of the nightly Maxie’s party.





poboysMaxie’s also offers off-site catering for offices, tailgates, large groups, and weddings, with pick-up or delivery options available. Our menus range from competitively priced Po’Boy sandwich platters to a supreme Southern spread to feed any size group. 






And if we don’t have the options, date, and time available, our bet is that we can accommodate you at Blue’s Egg or Story Hill BKC. Contact Yolanda Doney at 414-336-1005 or catering@blackshoehospitality.com to reserve your date. 

Buffalo Trace at Maxie’s, Oct. 17, 2016

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We enjoyed a fantastic meal on Monday, with the added bonus of pairing each course with the iconic whiskies of Buffalo Trace Distillery. Take a peak at the menu. Executive Chef Jacob Schick brought out some Southern classics, riffed on fine dining, and showed Maxie’s whiskey inspiration with help from Sous Chef Drew Ladwig. 

Arrival

Crawfish Cheesecake • Liver Mousse Tart • Clam, Jalapeño & Potato Fritter

Buffalo Trace Formal Manhattan

1st Course

Smoked Mussel Lyonnaise

Roasted Local Squash, Poached Egg, Frisée, Mustard Dressing

Eagle Rare 10 Year

2nd Course

Roasted Pork Belly Roulade

Parisian Gnocchi, Roasted Fennel, Herb Salad, Sorghum Rye Pan Sauce

The Original Sazerac with Sazerac Rye

3rd Course

Bourbon Braised Buffalo Short Rib

Johnny Cake, Root Vegetable Puree, Braising Jus, Micro Green Salad

E.H. Taylor Bourbon, Small Batch 

4th Course

Banana Brûlée Tart

Chocolate Mousse, Caramelized Bananas, Chantilly Cream

Buffalo Trace Bourbon Cream



Buffalo Trace Whiskey Dinner

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Whooooa, whiskey! We’re cooking up courses to match with the whiskies of Buffalo Trace Distillery on Monday, October 17.


The distillery in Frankfort, Kentucky has been an epicenter of American whiskey since 1775. We’re making drinks from some of the properties iconic brands, including Sazerac Rye, E.H. Taylor Small Batch Bourbon, Eagle Rare 10yr Bourbon, and, of course, Buffalo Trace.



$75 includes four courses plus reception and drink pairings (tax and gratuity not included). Call us at 414-292-3969 to reserve. Reservations required.

Eat a Peach! Peach Week, July 5-10

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Maxie’s is CLOSED on Monday, July 4 to celebrate the holiday, but when we reopen again on July 5, it’ll be “Peach Week” here at all three Black Shoe Hospitality restaurants!

We partnered with Tree-Ripe Citrus to bring you dishes created with real, ripe Georgia peaches. If you’ve never had a Georgia peach, you’ve got to try one – they’re one of the greatest fruit pleasures (there’s a reason there’s 70+ streets named “Peachtree” in Atlanta)!

Tree-Ripe Citrus will also be SAMPLING their peaches here at Maxie’s on Saturday, July 9 starting at 5 p.m., and SELLING outside Story Hill BKC on Mondays from 5-7 p.m. (except July 4). Other sampling sessions: Story Hill BKC on Friday, July 8, starting at 5 p.m.; and Sunday, July 10 at Blue’s Egg, starting at 7 a.m.

Michter’s Whiskey Dinner 2/22/2016

MichtersPoster-01We hosted a great crowd on Feb. 22 for a special dinner with Michter’s Distillery of Louisville, Kentucky. Michter’s regional director Lisa Frost told us about the history, craft and techniques Michter’s uses to distinguish their excellent whiskey.

Executive Chef Jacob Schick collaborated with Chef/Co-owner Joe Muench and Sous Chef Elgin Harris, to create an epic Maxie’s meal. Each course was paired with cocktails crafted by Maxie’s Mick Laughran, and set a high bar for future collaborations. Look for info on our next dinner – probably in late May after Derby Day!



 

Michter’s Whiskey Dinner
Monday, Feb. 22, 2016

Arrival

Quail Egg Shooter • Flounder Crudo • Hot Chicken Snack • Smoked Hock & Green Terrine

1st

Hearts of Palm & Citrus Salad

Lump Crab & Laughing Bird Shrimp • Pomegranate Molasses

2nd

Pulled Pork Scallops

Pimento Midlands • Balsamic Braised Leeks & Wilted Frisée

3rd

Oyster Stuffed Fried Quail

Sweet Potato Waffle • Fresh Greens • Bourbon Maple Syrup

4th

Moon Pie Torte

Graham Cracker Ice Cream

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