According to a recent article on Spinner.com:
Keenan plans on revamping a previously existing organic produce market with a commercial kitchen and a tasting room for his wine labels. “I’ve been working with a few chefs around the Southwest, learning how to make spaghettis and pastas and gnocchis and various soup stocks,” Keenan says. “We’re going to be packaging our own stuff right there and serving it fresh with the tastings.”
Maynard to join Paul Newman in the ranks of pasta sauce creators?