Thursday, October 6, 2016
Quick Bites: New Stuff to Wine About at Maynard’s
By Anna Mirocha
on Thu, Oct 6, 2016 at 5:15 PM
There’s a new menu
that went live in late September, featuring several dishes using pork and beef from Northern California’s Niman Ranch, which declares its livestock is raised “humanely and sustainably” and goes all out to boast the “best-tasting all-natural meat in the world.” Depending on how worldly you are, maybe you’d care to test that claim yourself with a taste of Maynard’s new Niman Ranch pork chop or prime New York strip.
The restaurant’s updated menu offerings promise to be truly different this season with the addition of Chef de Cuisine Brian Smith, who’s already made “an amazing impact,” according to Executive Chef Michael Byrer.
And since there’s nothing better to weather the fall with than wine, Maynard’s has just started its Fall Wine Tour—a tour via your taste buds, that is—with wine tastings every single Friday. Get in on those tastings now to warm up for the Grapes to Glass Art and Wine Festival
on Oct. 29, which will have both wine glasses and glass art … glassblowing in a trailer, no less, thanks to an appearance by Sonoran Glass School’s G.O.A.T. project.
Now that it’s actually starting to feel like fall in Tucson, apparently it’s time for a bunch of seasonal changes at one of the city’s most beloved eateries: Maynard’s Market and Kitchen.