Eat Tucson

Maynards Market & Kitchen

This wild Scottish salmon with morel mushrooms, wild leeks and asparagus and an English pea coulis is crusted with Queen Creek Olive Mill olive tapenade. Maynards uses olive oil from Queen Creek as well. And if you get this dish to go, know that it will be packed in a box made of bamboo. Chef Buzzalini also sends carry-out orders with plastic utensiles made of recyclable corn. That all makes your trash more eco-friendly, and Buzzalini wants to do the same for the restaurant. A compost tumbler, to be shared with sister restaurant the Cup Cafe, is expected "any day," with the plan to sell bagged compost.

"Our goal will be to get down to one bag of trash a day," Buzzalini says.