SHAKE + STIR
Hosted at Max’s Bistro & Bar
From left to right Tracy Kashian, Lauren Barisic, Laura Thompson, Kelly Lilles, JJ Wettstead, Lisa Bonadelle, Alma Wolverton, and Paloma Clark.
As we usher in the New Year, we’re welcoming back one of CVLUX’s favorite features. For the return of Shake+Stir, we headed to Max’s Bistro & Bar, owned by restaurateur JJ Wettstead. Editorial Director Lauren Barisic was joined by Tracy Kashian, Laura Thompson, Kelly Lilles, Lisa Bonadelle, Alma Wolverton, and Paloma Clark, for a leisurely late afternoon enhanced by three craft cocktails and five sumptuous seasonal menu items.
Food can bring people together, and that is exactly what this gathering did. “It shouldn’t be a cold experience,” counseled JJ, welcoming the group and sharing his excitement about the occasion ahead. “We should be dishing out food and enjoying each other,” he believes of the dining experience. That is what you, too, will receive at Max’s.
JJ set the tone for the evening with a fan-favorite champagne toast. The Nicolas Feuillatte Réserve Exclusive Brut is a delightfully crisp selection that gives sippers an exceptional bubbly experience at a moderate price point. It’s perfect for holidays or special moments and would make for an excellent hosting gift year-round.
Max’s Signature Fries (candidly referred to as the “fry trio”) followed. Options include Sweet Potato with jalapeño-arugula aioli, Truffle with fresh parmesan, and Eggplant with siracha aioli. Guests may order a cup, basket, or all three together. They’re one of Max’s most beloved appetizers and have stayed with the menu throughout its evolution. “I can’t believe this is a vegetable!” exclaimed Paloma, pointing especially to the eggplant.
The first cocktail of the evening was the Au Pear. A vodka cocktail featuring St. George Spiced Pear Liqueur, Lillet Blanc, and fresh-squeezed sweet and sour, this pale concoction is served in a lowball glass with a lemon twist perched on the rim. Nutmeg grated across the floating ice cubes creates a multi-sensory experience with every sip. “It wants to be a spring drink, but the seasoning makes it festive, too,” felt Alma. “An unexpected twist to a fun flavor.”
Mini-burgers are always a hit, but the Lulu Sliders are in a league of their own. Three little sandwiches are presented atop micro greens. Pickle slices are sprinkled along the plate edge as optional added fixings. Patties composed of both lamb and beef are layered between palm-size brioche buns with pickled red onions and a spreading of roasted red pepper aioli. “I love the onions!” gushed Kelly. “They add a whole new texture.”
If you’re a potsticker fan, the Spicy Lamb Potstickers are a must-try. These are flatter than the traditional fried dumpling, making them even more crispy and easy to dip as finger-food. “I enjoyed the crunch and texture,” Laura shared. “The spice perfectly complemented the meat.” They’re served with ponzu sauce.
Gin-lovers, “cheer” for the GinGin!, which takes its name from the “chin chin” toasting phrase. Bombay Sapphire, Yellow Chartreuse, Spirit Works Sloe Gin, Giffard Vanilla De Madagascar, and fresh lime juice together make a peachy liquid that comes in a martini glass with a lime slice garnish. Undeniably fragrant, it goes down easy. For Kelly, “This cocktail is so refreshing and tastes absolutely delicious paired with the yummy sliders!”
Max’s knows bread, so it’s no surprise that their seasonal Sausage & Apple Stuffing is outstanding. The holiday-favorite dish features sausage with roasted apple and sage sourdough bread in house-made mirepoix. The stuffing’s deep flavor profile is enhanced by masterful texture, moist but not soggy. Lisa admitted, “I typically do not care for stuffing, but this sausage and apple stuffing is fantastic!”
Bourbon enthusiasts will thoroughly enjoy the Clouds Rest. Like a whiskey sour but pinker in color, the frothy topping feels like drinking a cloud at sunset. It’s composed of Jasmine Green Tea infused Buffalo Trace Kentucky Straight Bourbon Whiskey, Giffard Abricot Du Rousillon, maple syrup, fresh lime juice, and Fee Brothers Fee Foam. “This one will take you down!” Tracy proclaimed of the elevating libation. Slightly sweet with no bite at all, it was the perfect closing cocktail.
Before the night drew to an end, though, an even sweeter finish was in store. To everyone’s delight, JJ proudly presented Max’s infamous Pumpkin Cheesecake. A thick, caramelized graham crust serves as the base for creamy, fluffy pumpkin and cream cheese filling with a sour cream topping that is to-die-for. “This pumpkin cheesecake is the perfect dessert for the holiday season!” raved Lisa.
Shake+Stir has a way of bringing together old friends while also creating new friendships. With 2023 underway, it was exciting to learn that there was a common thread in the ladies’ resolutions for the new year: embracing their best version of self. From feeling great in your own skin to being okay with needing to buy larger pants, it is all about accepting where we are in life while evolving for the better. After a hectic holiday season and crazy past couple of years, let’s toast to making 2023 the year we really embrace everything that comes our way, discover new perspectives, and support those who are most precious to us.
Features Editor Elisabeth Ross
Photographer Don Dizon
