We’re thrilled to be implementing the traditional “Three Sisters” gardening technique in our very own Maynards Organic Garden & Grove using all seedlings from Native Seeds/SEARCH!
Winemakers make choices on a daily basis that could affect their end product. Something I’ve been hearing about lately is the material of the tanks used for fermentation and aging. I’m sure each material has its own argument, so let’s see if I can demystify it a little bit…
Get local in your kitchen with Chef Brian’s recipe for the first course of this year’s Agave Heritage Brunch!
A look at organic, biodynamic, and sustainable winemaking
Already dreaming of the Dutch Baby Pancake we’re serving for Easter Brunch this April 1st? Make it at home with Executive Chef Brian Smith’s recipe!
On a recent trip to Telluride, Colorado, my wine was opened way too cold, which got me thinking about wine and temperature. A wine’s taste and smell can be greatly affected by temperature, and serving wine at the wrong temperature may rob you of the best possible experience.
Can’t make it to Maynards for our Valentine’s Day specials? Enjoy the Lobster Bisque at home with this recipe!
I was recently invited by Master Sommelier Laura Williamson to play the role of maître d for the service portion of the Level 2 (Certified Sommelier) examination. I jumped at the chance to be a part of something so unique and rewarding, and it got me wondering how much people know about what’s involved
The Pan-Seared Scallops feature diver scallops, apple butter, chiltepin compressed apple, date-walnut jam, and tarragon. Enjoy this delicious dish from our new dinner menu on your next visit to Maynards! In the meantime, try out Executive Chef Brian Smith’s recipe for Chiltepin Pickling Liquid for apples!
A highlight of Executive Chef Brian Smith’s new menu is the Sonoran Mushroom Toast. Try this delicious starter during your next visit to Maynards! In the meantime, try this recipe at home!