Maynards Kitchen, 400 N. Toole Ave., is getting into the spirit of this weekend’s Tucson Festival of Books with a menu that tips its fork to literature.
There’s the lobster mac and cheese dressed up with fresh cream and Gruyere cheese in homage to Ernest Hemingway’s “A Farewell to Arms.”
Coqu au vin served with braised vegetables and asparagus takes its lead from Olivia Goldsmith’s “Pen Pals.” And in a sweet finish, “Mr. Wonka’s strawberry-flavored chocolate-coated fudge” served with vanilla bean ice cream in honor of Roald Dahl’s popular children’s book “Charlie and the Chocolate Factory.”
The menu is available Friday through Sunday in conjunction with the Tucson Festival of Books weekend. The three-course dinner is $45 (excluding taxes and gratuity). Optional wine pairings are an additional $20.
Top chefs lead
Tucson Originals is midway into its spring session of cooking classes, led by some of Tucson’s top culinary talent.
The cost is $100 per class, unless you bought the six-class package. The price includes a recipe binder with the recipes from each class, an apron, a chance to work alongside the chef and the opportunity to eat your work, paired with wine.
Classes begin at 6 p.m. at TWS Premium, 4229 E. Speedway. Details: Call Sheri Seisennop at 477-7950.
Tuesday — Vero Amore chef Sean Magee.
April 1 — La Fuente Restaurant chef Francisco Ruiz.
April 15 — Mother Hubbard’s Kitchen chef-owner Kelzi Bartholomaei.