The Summer Wine Tour is making another stop in Tucson’s historic train depot.
Maynards Market & Kitchen’s tour is pulling over for its last European wine dinner featuring the tastes of Southern Italy from 7 – 9 p.m., Friday, August 24.
The three-course dinner will highlight the best of Southern Italy, otherwise known as the toe, heel, and ankle of the Italian “boot.” The dinner is comprised of edible creations from executive chef Brian Smith as his dishes are paired with selected wines from sommelier Will Olendorf.
Seats are $60 per person, plus tax and gratuity. Tickets are available at maynardstucson.com
If you can’t make it out to this dinner, there is one more dinner and a few more wine tasting events on the Summer Wine Tour until the end of September.
Southern Italy Wine Dinner Menu
First Course
- Tomato-Roasted Garlic Arancini – with smoked eggplant, basil, and pecorino
- Paired with Pietra Rosato, 2016
Second Course
- Blue Beard Durum Cavatelli – with clams, pancetta, Calabrian chile oil, corn, and oregano
- Paired with Pietra Salice Salentino, 2015
Third Course
- Olive Oil Cake – with grilled apricot, almond gelato, and anise hyssop
- Paired with Antichi Baronati Marsala, N/V
Maynards Market & Kitchen is located on 400 N. Toole Ave. For more information, call (520) 545-0577 or visit maynardstucson.com.
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Article written by:

Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.















