In our fair City of Gastronomy, much as been done to showcase local food and drink but none as extensively as at Maynards Market & Kitchen. While many restaurants use some local products, Executive Chef Brian Smith and Todd Hanley, Maynards general manager and proprietor, said they wanted to stand out and decided to take the leap from 60 percent locally sourced to 90 percent within the next two years. That is an adventuresome undertaking but good news for local purveyors and us diners.
For instance, Maynards is working with Three Wells Distilling to make a proprietary gin called East End Gin by infusing Mt. Lemmon gin with herbs and fruit from Maynards’ organic garden and grove to create a cocktail called Bee in the Garden made with lemon, basil and lavender, a refreshing summer sipper.
No menu is complete without wine and in this case, Arizona grown wine from Sand-Reckoner in Willcox. Maynards has its own Arizona Red and Arizona White labels, satisfaction for every palate.
Summer menu items include wheat berry salad, roasted beet and goat cheese salad and creamy corn bisque. Wheat berry is an ingredient seen on so few menus which is a shame because it adds texture and wholesomeness. Summer entrees are roast duck, roast chicken, hangar steak and sweet pea risotto for vegetarians.
Think summer. Think lighter brighter meals. Think locally owned and local sustenance. It’s all good. Maynards Market & Kitchen is located in the historic depot at 400 E. Toole Street in downtown Tucson.