YOU ARE INVITED! Maynard’s Restaurant and the Olympic College Foundation are teaming up to create a new Culinary Arts scholarship with proceeds from an exclusive preview event at the much-anticipated culinary destination.
Chef/owner JJ Meland is pulling out all the stops for OC during an Exclusive First Look before the restaurant and marketplace opens to the public. The $125-per-person tickets include:
- Artisanal bites
- Beer, wine & craft cocktails
- Exclusive behind-the-scenes tours of the entire Maynard’s facility
- Demo food stations
- Meet the owner and chefs
- Chat with local farmers and ranchers
Maynard’s is showcasing New American Farm-to-Table cuisine in a thoughtfully designed space with water and mountain views. Overlooking the shores of Dyes Inlet, the state-of-the-art restaurant is elevating the Kitsap dining experience with a unique combination of services, including a marketplace, private dining room, educational kitchen and extensive outdoor seating and event space.
Be the first to experience Kitsap’s newest dining destination. Get your tickets now and check out the delicious menu below!
Check out the delicious event menu!
Paella Action Station
Mussels, shrimp, Spanish chorizo, chicken, bomba rice, saffron, tomato, onion
Mixed Grill Action Station
Country Natural Beef flat steaks and sausages, fresh seasonal vegetables, house made sauces
Mill Park Burger Sliders Action Station
Country Natural Farms beef patty, Beecher’s flagship cheese, shaved lettuce, tomato relish, caramelized onion jam, prosciutto, bacon aioli, mustard, brioche bun
Flatbread Action Station – Hearth Oven
Spicy Sausage: Artisanal salami, chorizo and nduja sausage, marinara, mozzarella, provolone, tomato, mushrooms, garden herbs
Pear and Walnut: Local pears, fig jam, whipped mascarpone cheese, blue cheese, toasted walnuts, mizuna, blackberry dressing
Zucchini and Artichoke: Zucchini pesto, grilled artichoke, mozzarella, parmesan, ricotta, spinach, roasted red pepper
Pastry Display Station – 4 tier Red Velvet Cake
Small bites of red velvet cake, assorted small pastries, fruit tarts, cookies
Street corn salad: Grilled corn, endive, spinach, friseé, tomato, cotija, red pepper, Baja dressing
Tandoori spiced chicken: Slow cooked local chicken, tandoori butter, heirloom tomato, cucumber, herbs, saag paneer buttermilk sauce, warm pita
Duck confit spring rolls: Asian pear, dill, sweet chili soy, apple chutney
Rod’s Mac N Cheese: Beecher’s Flagship, smoked gouda, ricotta, mascarpone, gemelli pasta, crunch topping
Maynard’s Munchies: Toasted peanuts, crispy chickpeas, dried cranberries, house spice blend
Smoked Beets: Bacon-date jam, goat cheese, spicy almonds, mizuna, balsamic reduction