With our Arizona Wine & Dine happening this month, we got to thinking about wine production in Arizona. What makes it unique? What makes it different or challenging? We spoke to Rob Hammelman of Sand-Reckoner Vineyards and learned so much! Read our Q&A with him to discover what makes wines produced in the Sonoran region so unique, and join us on September 27th for our Arizona Wine & Dine to enjoy the fruits of Sand-Reckoner’s labor along with four locally-sourced courses crafted by Chef Brian! What makes the Sonoran Region an idle location for growing grapes? There are m ..read more

Crave the date for the first annual Sonoran Restaurant Week, September 6 – September 15! Join us at Maynards Kitchen for an irresistible 3-course menu crafted by Executive Chef Brian Smith! Call 520.545.0577 or go online to reserve your table today! Menu First Choice of Strawberry gazpacho, cucumber, basil ice, herbs or Sweet corn and tomato salad, torn bread, pepitas, basil, pecorino Second Choice of Orange braised short rib, crushed potatoes, pickled cherry, radish or Emmer spaghetti, bacon, peas, roasted shallot, black pepper butter — add Dungeness crab $7 Third Choice ..read more

Whether you’re trying to up your Instagram game, develop a food blog, or something more, these tips from our photographer, Jeaninne Kaufer, are great go-to’s for capturing photos of food! Light is KING! Use natural light. Look for a spot with soft, diffused, bright light. I like to shoot next to a window or outside on a cloudy day. Move around until you find the right light! You can’t make up for bad lighting. Turn off your flash. Artificial light creates harsh shadows and can produce odd color casts unless you have the right equipment and setup. Take control of shadows. Use b ..read more

Love chilled soups, but short on recipes? Enjoy the Chilled Corn Bisque at our July Wine & Dine on July 19th, or try it at home with Chef Brian’s recipe! Corn Bisque Ingredients 4 cups corn off the cob 1 yellow onion, diced 2 tbs olive oil3 cloves of garlic3 cups vegetable stock 3 cups buttermilkJuice of one lemon 1 tbs chopped thyme 1/2 tsp white pepper Salt to tastePreparation In a medium sized soup pot, sauté onion in olive oil over medium heat until translucent. Add the garlic and corn, and cook for anothe ..read more

Explore the refreshing new dishes on our new summer menu! The post Summer is Served appeared first on Maynards Market & Kitchen ..read more

Over the past two years, I have gotten exciting new stamps on my passport traveling to explore the food and culture of other countries and highlighting the cuisine of Tucson abroad. This summer began with a long and exciting trip to China. I was invited to cook and present at a worldwide tourism event in Yantai China as the only chef representative from the United States. It was a huge honor and a humbling experience. I had the privilege of meeting chefs from other countries and working next to them to provide inventive menus to thousands of people. For almost two weeks, we worked long ..read more

Celebrate Earth Day this April 22nd using Chef Brian’s recipe for the Chicory Salad! Don’t feel like cooking? Dine at Maynards Kitchen on one of our delicious locally-inspired and locally-sourced dishes like the Chicory Salad, the Salt Roasted Beets, and the Roasted Chicken! Chicory Salad with pickled carrots, candied walnuts, ginger sorghum vinaigrette Ingredients 1-pound various chicory greens (frisee, radicchio, endive, escarole)½ cup candied walnuts½ cup carrots, pickled in rice wine vinegar¼ cup popped sorghum3 oz ginger sorghum vinaigrette (recipe below)¼ cup chopped candie ..read more

Can’t wait until April 21st to enjoy the Easter Gnocchi? Get your hands dirty in your own kitchen with Chef Brian’s recipe! Gnocchi Ingredients 8oz ricotta cheese (place in fridge wrapped in cheesecloth in a colander and press with a can for two days, you want the cheese as dry as possible) ½ cup parmesan cheese 2 eggs ½ cup flour Pesto Ingredients 4 cups kale leaves (washed, stemmed, and rough chopped) ½ cup parmesan cheese ½ cup toasted pistachio (plus another half cup rough chopped for garnish)   2/3 cup olive oil 3 cloves garlic Assemble Ingredients 1 cup fava beans (shelled, blanch ..read more

They’re two of my favorite things: food and wine. You’ve probably seen wine pairing suggestions on many restaurant menus, including our own, but have you ever thought of why certain wines do or do not pair well with certain foods? A great place to start when it comes to pairing wine with food is “What grows together, goes together.”That is to say, you could pair an Italian wine with an Italian pasta dish to make a great pairing without putting much thought into it. But if you want to dig a little deeper into why certain wines pair well with certain foods, there are some simple fundamentals tha ..read more

Thanks for joining us for our Blind Wine tasting on March 8th! Here are the wines: Chateau Ducasse | Sauvignon Blanc/Semillon | France | 2017 Martin Ray | Chardonnay | Sonoma Coast, California | 2016 Bees Box | Pinot Noir | California | 2016 Calfaggio | Chianti Classico | Sangiovese|  Tuscany, Italy | 2013 Juggernaut | Cabernet | California | 2015 The post Blind Wine Tasting: The Wines appeared first on Maynards Market & Kitchen ..read more