The wine train keeps a-rollin’ through the summer as the tour prepares for another stop.
Maynards Market & Kitchen’s Summer Wine Tour is stopping in Europe for a Southern Spain wine dinner that’ll take place from 7 – 9 p.m., Friday, July 27.
The dinner is comprised of edible creations from executive chef Brian Smith as his dishes are paired with selected wines from sommelier Will Olendorf.
Wines of southern Spain can be similar to what’s made here in Arizona, but as is the case with wine, develop their own character due to the different climate and terroir.
Seats are $60 per person, plus tax and gratuity.
If you can’t make it out to this dinner, there are plenty of other stops on the Summer Wine Tour in the months to come.
Southern Spain Wine Dinner Menu
First Course
- Spanish Tortilla – with sweet potato, goat cheese, roasted pimentos, smoked paprika yogurt, and a watercress salad
- Paired with Honoro Vera Rosé 2016
Second Course
- Chicken Roulade – with chorizo, olive oil confit tomato, squid ink rice, and parsley emulsion
- Paired with Tarima Monastrell 2016
Third Course
- Warm Fig Tart – with pistachio, calvados ice cream, and coco nib tuile
- Paired with Ateca “Old Vines” Garnacha 2015
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.
