Maxine's Month of Endless 60th Birthday Celebrations

March was quite the birthday month for Max. First we threw a surprise birthday/retirement combo party for her, the following weekend was a sibs get-together in NYC, and the weekend after that it was off to Las Vegas for dinner at one of her bucket list restaurants, é by José Andrés.
March was quite the birthday month for Max. First we threw a surprise birthday/retirement combo party for Maxine! Mar 5, 2016 1:17 PM
1 March was quite the birthday month for Max. First we threw a surprise birthday/retirement combo party for Maxine!
 Max's partner Cathy Graziani and her husband Mike Markowicz were kind enough to host the goings-on at their house in Glastonbury Mar 5, 2016 3:19 PM
2 Max's partner Cathy Graziani and her husband Mike Markowicz were kind enough to host the goings-on at their house in Glastonbury
Bar area all set to go with fixings for Max's "signature drink", Negronis Mar 5, 2016 3:19 PM
3 Bar area all set to go with fixings for Max's "signature drink", Negronis
 Max knew something was up, but she was still surprised Mar 5, 2016 6:32 PM : Maxine Klein
4 Max knew something was up, but she was still surprised
We brought wine for a supposed intimate dinner party Mar 5, 2016 6:32 PM : Bruce Plumley, David Zeleznik, Maxine Klein
5 We brought wine for a supposed intimate dinner party
 Max give's the "oh no, you didn't" look Mar 5, 2016 6:33 PM : Bruce Plumley, Maxine Klein
6 Max give's the "oh no, you didn't" look
One of the best surprises was her BFF Maureen who flew up from Charlotte just for the party Mar 5, 2016 6:34 PM : Maureen Beurskens, Maxine Klein
7 One of the best surprises was her BFF Maureen who flew up from Charlotte just for the party
 The Old Farms neighborhood crowd- Kerry Rugens, Kathy and Bruce Plumley, and Anne Rugens Mar 5, 2016 7:10 PM : Anne Rugens, Bruce Plumley, Kathy Plumley, Kerry Rugens
8 The Old Farms neighborhood crowd- Kerry Rugens, Kathy and Bruce Plumley, and Anne Rugens
Max with Anne Cassady, Karen Zabrenski, Leslie Rjeili, Jim Hoffman, and Maureen Beurskens Mar 5, 2016 7:11 PM : Anne Cassady, Jim Hoffman, Karen Zabrensky, Leslie Rjeili, Maureen Beurskens, Maxine Klein
9 Max with Anne Cassady, Karen Zabrenski, Leslie Rjeili, Jim Hoffman, and Maureen Beurskens
 Friends from CBSRZ- Liz Jones, Clo Davis, and Ali Rosenblum Mar 5, 2016 7:13 PM : Ali Rosenblum, Ali Rosenblum-Jones, Clo Davis, Liz Jones, Liz Rosenblum-Jones
10 Friends from CBSRZ- Liz Jones, Clo Davis, and Ali Rosenblum
Dave's mom, Myra chatting with Becky and Billy Laughlin Mar 5, 2016 7:13 PM : Becky Laughlin, Billy Laughlin, Jon Swift, Myra Zeleznik
11 Dave's mom, Myra chatting with Becky and Billy Laughlin
 Dave with Max's golfing buddies- Bonnie Hill and Carrie Gilroy Mar 5, 2016 7:14 PM : Bonnie Hill, Carrie Gilroy, David Zeleznik
12 Dave with Max's golfing buddies- Bonnie Hill and Carrie Gilroy
Eddie and Lorenzo, significant others of some of Max's office staff Mar 5, 2016 7:14 PM
13 Eddie and Lorenzo, significant others of some of Max's office staff
 More CBSRZ bigwigs- Sue Levine, Brad Jubilerer, Lary Bloom, and Steve Davis Mar 5, 2016 7:15 PM : Brad Jubelirer, Lary Bloom, Steve Davis, Suzanne Levine
14 More CBSRZ bigwigs- Sue Levine, Brad Jubilerer, Lary Bloom, and Steve Davis
Lori Jubilerer, Max, and Cathy Graziani Mar 5, 2016 7:16 PM : Cathy Graziani, Lori Jubelirer, Maxine Klein
15 Lori Jubilerer, Max, and Cathy Graziani
 Cathy brings the birthday cake out and Max loses it Mar 5, 2016 8:40 PM : Maureen Beurskens, Maxine Klein
16 Cathy brings the birthday cake out and Max loses it
Mar 5, 2016 8:40 PM : Maureen Beurskens, Maxine Klein
17
 After wiping away the tears, Max cuts the cake Mar 5, 2016 8:41 PM : Lynn Lavender, Maureen Beurskens, Maxine Klein, Reivan Zeleznik
18 After wiping away the tears, Max cuts the cake
Yes Max, it is gluten-free red velvet cake! Mar 5, 2016 8:41 PM : Becky Laughlin, Maureen Beurskens, Maxine Klein
19 Yes Max, it is gluten-free red velvet cake!
 Two weeks later we were off to Las Vegas for a weekend trip to go to one of Maxine's bucket list restaurants, é by José Andrés. We flew out early on Friday and checked into our huge suite at The Cosmopolitan. This was the view from our balcony, directly across the strip from the Paris and Planet Hollywood. Mar 18, 2016 10:38 AM
20 Two weeks later we were off to Las Vegas for a weekend trip to go to one of Maxine's bucket list restaurants, é by José Andrés. We flew out early on Friday and checked into our huge suite at The Cosmopolitan. This was the view from our balcony, directly across the strip from the Paris and Planet Hollywood.
The entrance to Rose, Rabbit, Lie hinted at the prohibition-era speakeasy / steampunk inspired supper club we went to for Friday night eats and entertainment. Sounds crazy, and it was.. but really really good! Mar 18, 2016 10:07 PM
21 The entrance to Rose, Rabbit, Lie hinted at the prohibition-era speakeasy / steampunk inspired supper club we went to for Friday night eats and entertainment. Sounds crazy, and it was.. but really really good!
 Just in front of the club was this strange Jules Verne-looking contraption. We couldn't quite figure it out.... Mar 18, 2016 10:10 PM
22 Just in front of the club was this strange Jules Verne-looking contraption. We couldn't quite figure it out....
Until we realized that if you looked through the peephole you could see Max waving from down the hallway! Mar 18, 2016 10:10 PM
23 Until we realized that if you looked through the peephole you could see Max waving from down the hallway!
 Rose, Rabbit, Lie is divided into small warrens with insane decor. One wall was a giant version of Hieronymus Bosch's "Garden of Earthly Delights" illuminated from behind like it was stained glass. Mar 18, 2016 8:22 PM
24 Rose, Rabbit, Lie is divided into small warrens with insane decor. One wall was a giant version of Hieronymus Bosch's "Garden of Earthly Delights" illuminated from behind like it was stained glass.
Prohibition era craft cocktails with creative twists- a lavender infused pisco sour and a more traditional vodka gibson Mar 18, 2016 8:21 PM
25 Prohibition era craft cocktails with creative twists- a lavender infused pisco sour and a more traditional vodka gibson
 The mesh partitions retract from between the seating areas to reveal the band and a series of chanteuses who drape the piano. Man, was the band good! Mar 18, 2016 8:22 PM : Maxine Klein
26 The mesh partitions retract from between the seating areas to reveal the band and a series of chanteuses who drape the piano. Man, was the band good!
The singers also slinked their way through the entire joint, getting people up to dance, sing along, or just flirt Mar 18, 2016 8:14 PM
27 The singers also slinked their way through the entire joint, getting people up to dance, sing along, or just flirt
 Next thing you know, tap dancers are climbing on the counters and on top of the piano Mar 18, 2016 8:16 PM
28 Next thing you know, tap dancers are climbing on the counters and on top of the piano
Then a little bit later this kid, who looked like he was all of 16 years old, started doing his moves on top of the piano as well Mar 19, 2016 9:05 PM : video thumbnail
29 Then a little bit later this kid, who looked like he was all of 16 years old, started doing his moves on top of the piano as well
 I hadn't given much thought to the weird little table that was mounted to the back of our banquette. That was until this lady climbed aboard to belt out a number. Mar 18, 2016 10:03 PM
30 I hadn't given much thought to the weird little table that was mounted to the back of our banquette. That was until this lady climbed aboard to belt out a number.
Our golden Willy Wonka tickets to Saturday night dinner at é by José Andrés. This was on Max's bucket list and the main reason we did a surgical strike on Vegas for her birthday. They only serve 8 persons at 2 seatings per night, reservations must be made 3 months in advance. Mar 19, 2016 1:24 PM
31 Our golden Willy Wonka tickets to Saturday night dinner at é by José Andrés. This was on Max's bucket list and the main reason we did a surgical strike on Vegas for her birthday. They only serve 8 persons at 2 seatings per night, reservations must be made 3 months in advance.
 The entrance to é (pronounced "ay" as we were corrected) is a small hidden door at the rear of Jaleo in The Cosmopolitan. Inside is a small counter with seating for 8 in front of the chef prep area. Imagine the molecular gastronomy equivalent of a sushi bar. Mar 19, 2016 11:48 PM
32 The entrance to é (pronounced "ay" as we were corrected) is a small hidden door at the rear of Jaleo in The Cosmopolitan. Inside is a small counter with seating for 8 in front of the chef prep area. Imagine the molecular gastronomy equivalent of a sushi bar.
Waiting for the fun to begin Mar 19, 2016 11:47 PM : David Zeleznik, Maxine Klein
33 Waiting for the fun to begin
 We are handed our sealed 20 course menus. Notice the simple descriptions of each dish without any detailed explanations. Now, follow along as we try to match what is on the paper vs. what is actually presented for us to eat! Mar 19, 2016 9:34 PM
34 We are handed our sealed 20 course menus. Notice the simple descriptions of each dish without any detailed explanations. Now, follow along as we try to match what is on the paper vs. what is actually presented for us to eat!
Why yes, that is the sangria, done as a granita in dry ice right before our eyes. The little "berries" on top are cherry essence flash frozen in liquid nitrogen to form tiny globules. Note the humor of serving this in a deconstructed wine bottle. Each spoonful and the most intense sangria flavor melts and explodes on your tongue. Mar 19, 2016 9:39 PM
35 Why yes, that is the sangria, done as a granita in dry ice right before our eyes. The little "berries" on top are cherry essence flash frozen in liquid nitrogen to form tiny globules. Note the humor of serving this in a deconstructed wine bottle. Each spoonful and the most intense sangria flavor melts and explodes on your tongue.
 The second course was called "Truffle Tree". In reality, it was the most intense garlic/truffle flavored breadstick imagineable. The "buds" were little colored dabs of some type aioli. The pot of cacao nibs came with two "trees", but I ate the first one so quickly I forgot to take the picture! Mar 19, 2016 9:43 PM
36 The second course was called "Truffle Tree". In reality, it was the most intense garlic/truffle flavored breadstick imagineable. The "buds" were little colored dabs of some type aioli. The pot of cacao nibs came with two "trees", but I ate the first one so quickly I forgot to take the picture!
Course three was called "Potato". In reality it was a little blini rolled up and filled with potato-truffle foam and then topped with a slice of black truffle. Notice that the walls of é are some mad librarian's card catalog. We asked and were told that the motif is supposed to represent José Andrés' collective experience and all of his ideas that fuse together and are then expressed in his creations. Uh huh! Mar 19, 2016 9:45 PM
37 Course three was called "Potato". In reality it was a little blini rolled up and filled with potato-truffle foam and then topped with a slice of black truffle. Notice that the walls of é are some mad librarian's card catalog. We asked and were told that the motif is supposed to represent José Andrés' collective experience and all of his ideas that fuse together and are then expressed in his creations. Uh huh!
 "Spanish Pizza" was some kind of cheese wafer topped with Iberico ham, cheese foam, and shaved truffles. Of course, it was served in little miniature pizza boxes. Mar 19, 2016 9:49 PM
38 "Spanish Pizza" was some kind of cheese wafer topped with Iberico ham, cheese foam, and shaved truffles. Of course, it was served in little miniature pizza boxes.
"Bocadillo" is literally a type of Spanish sandwich. In this case, the "bread" was carrot meringue (yes, carrot!) in the shape of a carrot. I honestly don't remember what was inside- yet some more molecular wizardry, but I do remember it being awesomely good. Even Max liked it and she doesn't eat carrots. Mar 19, 2016 9:52 PM
39 "Bocadillo" is literally a type of Spanish sandwich. In this case, the "bread" was carrot meringue (yes, carrot!) in the shape of a carrot. I honestly don't remember what was inside- yet some more molecular wizardry, but I do remember it being awesomely good. Even Max liked it and she doesn't eat carrots.
 Making the "Cheese and Nuts". The "nuts" are little pearls of hazelnut cream perched on a tasting spoon. Mar 19, 2016 9:54 PM
40 Making the "Cheese and Nuts". The "nuts" are little pearls of hazelnut cream perched on a tasting spoon.
The cheese to the left of the "nuts", was finally something recognizable. It barely held together and started melting as we picked it up with our fingers. Mar 19, 2016 9:56 PM
41 The cheese to the left of the "nuts", was finally something recognizable. It barely held together and started melting as we picked it up with our fingers.
 We had no clue what we were getting into when this came out. "Chupito" literally means a shot of alcohol. So, just like we started with a molecular take on red sangria, this was a shot of white sangria encased by a thin skin that popped when you put it in your mouth, releasing all that sangria goodness in a single burst. Incredible and much more fun than jello shots! Mar 19, 2016 10:01 PM
42 We had no clue what we were getting into when this came out. "Chupito" literally means a shot of alcohol. So, just like we started with a molecular take on red sangria, this was a shot of white sangria encased by a thin skin that popped when you put it in your mouth, releasing all that sangria goodness in a single burst. Incredible and much more fun than jello shots!
In case you haven't been counting, we are up to course number eight, "Oyster and Caviar". The caviar is obvious, but I don't remember what the oyster was- I think it was the foam drizzle on top of the potato wafer. Mar 19, 2016 10:02 PM
43 In case you haven't been counting, we are up to course number eight, "Oyster and Caviar". The caviar is obvious, but I don't remember what the oyster was- I think it was the foam drizzle on top of the potato wafer.
 "Scallop Shell" looked exactly as its name implied, but names are deceiving. It is actually a scallop meringue that you crack open with a spoon and inside is a scallop emulsion. Mar 19, 2016 10:08 PM
44 "Scallop Shell" looked exactly as its name implied, but names are deceiving. It is actually a scallop meringue that you crack open with a spoon and inside is a scallop emulsion.
The menu says course ten is "Tartar", so we are thinking some kind of tartare, no? Then the chef starts painting crosses with beet puree on the plates and we figure, the answer is indeed "no". Mar 19, 2016 10:10 PM
45 The menu says course ten is "Tartar", so we are thinking some kind of tartare, no? Then the chef starts painting crosses with beet puree on the plates and we figure, the answer is indeed "no".
 What we actually end up with is a squeeze of intense gazpacho paint, accompanied by beets and nasturtium petals. I have no clue what the relationship is to "tartar". Mar 19, 2016 10:15 PM
46 What we actually end up with is a squeeze of intense gazpacho paint, accompanied by beets and nasturtium petals. I have no clue what the relationship is to "tartar".
"Brandada Bacalao" would normally be a pretty traditional Spanish or Portuguese dish- brandade of salted cod. You can probably tell where this is going- nothing is normal here. Instead, we have before us something like puffed rice mini taco shells filled with black truffle slices and a bacalao emulsion. Mar 19, 2016 10:22 PM
47 "Brandada Bacalao" would normally be a pretty traditional Spanish or Portuguese dish- brandade of salted cod. You can probably tell where this is going- nothing is normal here. Instead, we have before us something like puffed rice mini taco shells filled with black truffle slices and a bacalao emulsion.
 Plating course twelve, "Raya" or skate Mar 19, 2016 10:30 PM
48 Plating course twelve, "Raya" or skate
Lots of foam and emulsions during the evening. The little green bb's are super-intense pea-flavored beads on top of the skate wing. Mar 19, 2016 10:31 PM
49 Lots of foam and emulsions during the evening. The little green bb's are super-intense pea-flavored beads on top of the skate wing.
 "Chuleta" is a pork chop, so "Chuleta del Mar" must be some type of fish steak. We were well along with a wine pairing for each course, so darned if I can remember the type of fish in this dish. Mar 19, 2016 10:42 PM
50 "Chuleta" is a pork chop, so "Chuleta del Mar" must be some type of fish steak. We were well along with a wine pairing for each course, so darned if I can remember the type of fish in this dish.
We are approaching course number fourteen and one of the chefs parades choice bits of the black-footed Ibérico pigs that we will be gorging on shortly Mar 19, 2016 10:42 PM
51 We are approaching course number fourteen and one of the chefs parades choice bits of the black-footed Ibérico pigs that we will be gorging on shortly
 "Cochinillo" just means suckling pig. But this was the most awesome piece of pork I have had. I have no clue how they got the skin so absolutely wafer-thin and perfectly crispy while the meat was stupendously succulent and tasty. I remember asking and I think they initially cooked the pork sous-vide and then finished it by roasting to get the skin just right. Can't be sure, but it was great. The pile of black truffles and the molecular globule of sweet potato also helped. Mar 19, 2016 10:54 PM
52 "Cochinillo" just means suckling pig. But this was the most awesome piece of pork I have had. I have no clue how they got the skin so absolutely wafer-thin and perfectly crispy while the meat was stupendously succulent and tasty. I remember asking and I think they initially cooked the pork sous-vide and then finished it by roasting to get the skin just right. Can't be sure, but it was great. The pile of black truffles and the molecular globule of sweet potato also helped.
So here we have the "Rosa de Sant Jordi", named after the Barcelona celebration of Saint Jordi that is associated with giving roses. However, by this point the 15 courses of wine have thoroughly kicked in and neither of us can remember what this dish tasted like, other than to say that the emulsion surrounding the rose is actually cheese. The rest is up to your (and our) imagination. Mar 19, 2016 11:05 PM
53 So here we have the "Rosa de Sant Jordi", named after the Barcelona celebration of Saint Jordi that is associated with giving roses. However, by this point the 15 courses of wine have thoroughly kicked in and neither of us can remember what this dish tasted like, other than to say that the emulsion surrounding the rose is actually cheese. The rest is up to your (and our) imagination.
 Course sixteen- "Empanadas". Hey, I know what empanadas are! My step-grandmother and my sister in-law were both from Argentina and they both used to make the most awesome empanadas. Next thing you know, the chefs bring out a huge ball of cotton candy. What!?!?!? Mar 19, 2016 11:06 PM
54 Course sixteen- "Empanadas". Hey, I know what empanadas are! My step-grandmother and my sister in-law were both from Argentina and they both used to make the most awesome empanadas. Next thing you know, the chefs bring out a huge ball of cotton candy. What!?!?!?
And the chef starts peeling off ribbons of cotton candy.... wait... how is this empanadas?? Mar 19, 2016 11:06 PM
55 And the chef starts peeling off ribbons of cotton candy.... wait... how is this empanadas??
 Now it's starting to make more sense... the cotton candy is formed into a round sheet and placed into empanada/pierogi presses. Then a nougat filling is added. Mar 19, 2016 11:09 PM
56 Now it's starting to make more sense... the cotton candy is formed into a round sheet and placed into empanada/pierogi presses. Then a nougat filling is added.
And the final result are little cotton candy empanadas! Mar 19, 2016 11:12 PM
57 And the final result are little cotton candy empanadas!
 Meanwhile while all this is going on, this guy is standing in the corner with an entire bottle of flaming aged rum and spices, stirring it for 15 minutes or so. Mar 19, 2016 11:18 PM
58 Meanwhile while all this is going on, this guy is standing in the corner with an entire bottle of flaming aged rum and spices, stirring it for 15 minutes or so.
"Intxausalsa" is traditionally a walnut cream dessert that comes from the Basque region. Here it is paired with walnut flavored chocolate molded in the shape of walnuts. The garnish was some type of berry liquor flash frozen in liquid nitrogen. Mar 19, 2016 11:19 PM
59 "Intxausalsa" is traditionally a walnut cream dessert that comes from the Basque region. Here it is paired with walnut flavored chocolate molded in the shape of walnuts. The garnish was some type of berry liquor flash frozen in liquid nitrogen.
 The dessert courses continue with little cylinders of "Flan" Mar 19, 2016 11:23 PM
60 The dessert courses continue with little cylinders of "Flan"
Mmmm.... Flan.... Mar 19, 2016 11:26 PM
61 Mmmm.... Flan....
 The flan was even better with the spiced rum that had been brewing for the last 15 minutes Mar 19, 2016 11:25 PM
62 The flan was even better with the spiced rum that had been brewing for the last 15 minutes
The end is drawing near as course number nineteen arrives- a take on "Ferrero Rocher" presented in a little jewelry box Mar 19, 2016 11:29 PM
63 The end is drawing near as course number nineteen arrives- a take on "Ferrero Rocher" presented in a little jewelry box
 Unfortunately, I did not grab a picture of the final course "Yemita" or egg yolk dessert before the petit fours were presented. The party was definitely over by this point which was close to midnight, and we had an early morning plane to catch back home. Mar 19, 2016 11:32 PM
64 Unfortunately, I did not grab a picture of the final course "Yemita" or egg yolk dessert before the petit fours were presented. The party was definitely over by this point which was close to midnight, and we had an early morning plane to catch back home.
The chefs bid us sweet dreams, and indeed they were! Mar 19, 2016 11:36 PM
65 The chefs bid us sweet dreams, and indeed they were!