Summer in Tucson is filled with exciting options for great dining.
This is part one of a very short series of foodie things to do in The Old Pueblo Summer 2018.
Maynard’s Market & Kitchen just rolled out a summer menu with a serious nod to eating local. Many of the ingredients come directly from the garden/grove that sits just off the patio. Others come from nearby farms and ranches. Executive Chef Brian Smith has developed an interesting nu full of flavors, colors and fun. I was fortunate to get a sample of the menu at a media dinner.
Maynard’s also has a great cocktail program and currently is working with Three Wells Distilling to develop an exclusive gin made from herbs growing in the garden combined with Mt. Lemmon juniper.
The wines too include the Maynard’s Private Label with both reds and whites.
Chef Smith and the team at Maynard’s have plans to expand their use of local sources. Currently they figure they are at about 60%; plans aim at 90%.
The new starters include:
Wheat Berry Salad
Strawberry Beet Salad
Sweet Corn Bisque
New entrees are:
Sweet Pea Risotto
Plus, Chef Smith is going to compete in the Iron Chef Tucson event at Casino del Sol on June 23rd. He’ll compete against reigning champ, Travis Peters of The Parish.