Press Release – June 30, 2011
Tucson Boutique Hotels
LODGE ON THE DESERT CHEF RYAN CLARK SMOKES,
GRILLS, ROASTS COMPETITION AT IRON CHEF TUCSON
Tucson Chef Wins First of Three Competitions, Offers Limited-time Tasting Menu
TUCSON, Ariz. – (June 30, 2011) – As the only Tucson-area chef competing in three Iron Chef-like cooking competitions, Executive Chef Ryan Clark of Lodge on the Desert, in Tucson, has claimed his first title of the year: Iron Chef Tucson. Additionally, Clark is celebrating his victory by offering a limited time tasting menu (full menu follows) at the restaurant.
Clark won the competition against Steven Schultz of The New Red Sky inside Luna Bella. The secret ingredient was champagne mangos, with which Clark prepared four courses, including Champagne Mango Carpaccio with charred shrimp salsa, fresh lime and cilantro; Mango & Pork with Stella Artois-steamed Moroccan couscous, mango-glazed bacon and dried figs; Chicken Roulade with pecan mousseline, cilantro-jasmine rice, mango-bell pepper slaw and mango-habanero coulis; and Mango and Cheese with brie whipped mango, crispy sugared Phyllo squares and basil-mint syrup.
“Mango has such a versatile flavor and texture that makes it fun to work with in a variety of dishes,” said Clark. “I had a great time competing against Steven and can’t wait for the next two kitchen battles.”
Iron Chef Tucson Tasting Menu – $39 per person
(Available July 1-3, 2011)
Champagne Mango Carpaccio
Charred Shrimp Salsa, Fresh Lime, Cilantro
Pecan Mousseline, Cilantro-Basmati Rice, Mango-Bell Pepper Slaw, Mango-Habanero Coulis
Mango and Cheese
Brie Whipped Mango, Crispy Sugared Phyllo Squares, Basil-Mint Syrup
Clark is passionate about farm-to-table cuisine and the slow food movement, and consistently showcases his culinary vision and expertise at the Lodge. Clark, a graduate of The Culinary Institute of America, has previous experience in the kitchens of The Dish Bistro, Canyon Ranch and Fuego in Tucson, as well as Sanctuary Resort in Paradise Valley, Ariz.
For more information about Lodge on the Desert or Executive Chef Ryan Clark, visit http://www.lodgeonthedesert.com/dining_chef.php or call (520) 320-2000.
About Lodge on the Desert
Originally a family residence, Lodge on the Desert first opened for business in 1936. Following a $15 million renovation and expansion, this 104-room boutique hotel situated on five acres in mid-town Tucson, Ariz., appeals to leisure and business travelers alike. Plus with event spaces for up to 150 guests, Lodge on the Desert is popular for small meetings and intimate social gatherings. Lodge on the Desert is located at 306 North Alvernon Road, just north of Broadway Boulevard, near to The University of Arizona, University Medical Center, Reid Park and Tucson International Airport. For reservations, call toll-free (877) 498-6776. Contact Lodge on the Desert directly at (520) 320-2000 or visit http://www.LodgeontheDesert.com/.
About Coastal Hotel Group
Coastal Hotel Group is a privately held, Seattle-based hotel hospitality management company specializing in distinctive luxury hotels, resorts, inns, and lodges. Established in 1987, Coastal Hotel Group has earned a reputation for providing remarkable lodging choices for the discerning traveler. Coastal Hotel Group is a founding member of Stash Hotel RewardsTM, a point-based program that allows guests at independent hotels across the country to quickly earn free nights at any participating property. For more information about Coastal Hotel Group, visit http://www.CoastalHotels.com.