We went back downtown this weekend to scope out some hot culinary and cocktail news, and our sights were set on the anchor of downtown Tucson’s historic east end, Maynard’s Market & Kitchen!

Ralph Avella, Matt Russell, Chef Brian Smith, Michael Luria & Todd Hanley

Our celebrity co-host was fellow foodie and executive director of the Children’s Museum Tucson, Michael Luria. Michael had some delicious things to share about his recent visit to Europe, as well as some news on his upcoming dinner to benefit the Bald Beauties Project. We were also joined by Danielle Filo-Jones of the Southern Arizona Arts and Cultural Alliance, who prepared our palates for the upcoming Salsa, Tequila, and Taco Challenge. And then the drinks arrived, as did Maynard’s manager Ralph Avella, who unveiled his new line-up of Sunday brunch libations. These are some fresh twists on classic cocktails. Maynard’s Chef Brian Smith also joined the party with thoughts on his first year at Maynard’s, his recent visit to Parma, some upcoming wine dinners, and teases on a few of his dishes. Try the stuffed trout!

Rainbow trout stuffed with fennel, leeks, and white onion, with an heirloom tomato risotto and a marcona almond and green olive salsa

Maynard’s proprietor Todd Hanley wrapped up the show with news on Grapes to Glass, an October celebration of local wine and art. Meet you at Maynard’s!

Podcast: Play in new window | Download (Duration: 54:27 — 37.4MB)