Maynards Market and Kitchen at 400 N. Toole Ave. has brought Addam Buzzalini on board as the new executive chef, according to Richard Oseran, who owns the restaurant/market and the Hotel Congress across the street.
“He’s very talented, he’s very passionate and he’s going to take us to where we want to go,” Oseran said, adding that Buzzalini will eventually head up operations at The Cup Café inside Hotel Congress as well.
Buzzalini was the chef at jaxKitchen (7286 N. Oracle Road) before his new gig downtown. Prior to that, he was the executive chef at Seattle’s Collins Pub and a souse chef at Café Presse, also in Seattle.
“My philosophy is everything is fresh, everything comes from scratch. I don’t use frozen food or dried herbs or anything like that,” Buzzalini said, adding that he uses locally grown produce and meats whenever possible. “You could put it like this: I live downtown, and there’s a need for something unique and spectacular down here,” he said. “So we’re definitely going to kick it up a bit.”
Plans are also underway to offer some of Buzzalini’s creations – such as an authentic Neapolitan pizza dough – and a number of the cheeses and meats he uses in his kitchen as take-away items in the market at Maynards, which already features an ample selection of locally-produced items.
Buzzalini will unveil an abbreviated menu – which includes a slow-braised beef short rib osso buco and a local-ale roasted half chicken – for dinner on Thursday, Feb. 5, with a fully revamped menu coming out several weeks later.
This article appears in Jan 29 – Feb 4, 2009.
So what happened to the Cup’s former (?) executive chef?
A chef moving on is par for the course.
next time we see each other we’ll talk.
Richard Oseran says Addam is going to get everything coordinated and cooking along at Maynards and will then head across the street to tune things up at The Cup Café as well. Travis Peters, the current chef at The Cup Café , will stay on with Addam serving as executive chef at both eateries, and for any banquets or special events.
— Richard Oseran says Addam is going to get everything coordinated and cooking along at Maynards and will then head across the street to tune things up at The Cup Café as well. Travis Peters, the current chef at The Cup Café , will stay on with Addam serving as executive chef at both eateries, and for any banquets or special events.
phew! now i can rest easy.
so anything else going on in tucson today?
table talk on b’way is gone now.
how many empty biz in that historic joint?
so it goes.
THE PART ABOUT AUTHENTIC NEOPOLITAN SOUNDS LIKE A SCAM TO ME THEY DO NOT HAVE A WOODFIRED OVEN,THEY DO NOT MIX THERE DOUGH BY HAND AND AS FAR AS I KNOW THEY DO NOT USE CAPUTO 00 FLOUR.IN ORDER TO BE AUTHENTIC NEOPOLPTAN PIZZA DOUGH ALL OF THESE REQUIREMENTS MUST BE MET.THIS IS FALSE ADVERTISEMENT.
Is Sabino Tamborra the outstanding pizza chef still working at Maynards.
I hope they don’t change their pizzas! The ones they had as of early February (blue cheese chicken, for example) had amazing crust. Hubby is also partial to the steak with the balsamic reduction.
I ENJOY THE PIZZA VERY MUCH AT MAYNARDS I HAD THERE PIZZA IN MID JANUARY AND REALLY ENJOYED THE SPECIAL PIZZA THE CHEF MADE FOR ME. THE PIZZA HAD OLIVES, ONIONS,MUSHROOMS,SPICEY SALAMI AND FONTINA CHEESE.MY WIFE ALSO ENJOYED HER PIZZA IT HAD GOAT CHEESE, MARSCAPONE CHEESE AND RICOTTA CHEESE WITH FRESH BASIL AND PANCETTA.
I have a lot of time on my hands and really want to be crafty on the internet, so I think I’ll make some stuff up and post it on blogs, thus making my life a little more meaningless… Its so fun spreading my alias’ around and insults towards others to try to feel better about myself:) maybe this way I’ll get a great new pizza chef job!
Please stop SHOUTING!