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Culinary Weekend in Tucson

July 7, 2013

This was our first time to attend the Iron Chef Tucson competition that is held at Loews Ventana Canyon Resort. We took our dog and spent the night to make a little staycation out of the event. It was  fun, surprisingly popular, and full of variety.  The competition was won for the third year in a row by Ryan Clark.  The trade show and competition brought out all kinds of people interested in cooking and dining.  A good time was had by all, especially the dog, who enjoys hanging out in hotels.

The trade show part of the even included samples, sips, and demos of many kinds of equipment, from knives to fancy stoves.  There were vendors selling Nambe, candy, coffee, and even personal training.  The most interesting thing I learned at the event is that our local food bank operates a culinary school that not only recycles food that would be wasted, but trains low income students to work in the food industry.  This program has allowed the food bank to expand the prepared meals program in the community while training new students.  I am so excited to hear about this.  It has been in existence for 2 years, and this is the first time I have heard of it.  I will follow up with a visit to the school, which is enrolling a new class next week.

One of my favorite vendors who installed a wood burning stove in my home is Val Romero.  He owns Arizona Grill and Hearth.  His company is an excellent source for all things grill, stove, and outdoor kitchen.  My stove is the best upgrade I ever made to my living conditions, and the project was done with the utmost professionalism, and at a good price.  He is a positive person with aloha in his attitude and fair dealing in his spirit.  You will have a good time if you do business with Val.

Slow Food in Tucson

June 5, 2013 — 6 Comments

The Slow Food movement is a worldwide pushback to fast food.  We all know, more or less, what is intended by the phrase fast food, but only after some examination does the core meaning of Slow Food emerge.  As a food hippie from the 1960’s when health food and coops and gardening were a reaction to the available sources and quality of nutrition, I do not need coaching in this matter.  In fact, I eat more convenience foods now than ever because I purchase a bit of fake meat from time to time. I am sometimes now a lazy food hippie at Trader Joe’s frozen food aisle.  My core belief is that we need no packaged or processed foods in our lives unless we do that processing ourselves.  Slow Food is out to change the conditions of farming, eating, and distributing food.  I applaud the whole thing.  They (we) are making strides.

This movement started in Turin, Italy and has fortunately spread as a philosophy and an organization.  I joined this year and my first impression is really good.  We attended tasting held by the Slow Food Southern AZ chapter at Lodge on the Desert.  The event was inspirational and very reasonably priced.  I, for one, loved having the posole deconstructed so I could have it without the pork.  Ryan Clark was one of many chefs showing off their talents for a happy crowd.

Iron Chef Competition Heats Up in Tucson

May 27, 2013

I had the pleasure of spending some time yesterday with Tucson’s Iron Chef, Ryan Clark. His kitchen at Lodge on the Desert pumps out cuisine that is much adored by my highly evolved and somehow still carnivorous partner Bob and me. We are farmers in our own tiny right and both enjoy dining, although we eat at home or carry out from home 98% of the time.  We go to Lodge on the Desert for our special occasion and holiday meals, when we feel particularly festive.

Recently we attended a Slow Food tasting set up for 250 guests to try local wine beer and food.  It was fun for us and did expose us to new places we have tried since the event.  Now Chef Clark is preparing to host twice as many tasters to Lodge on the Desert this Thursday as part of the Iron Chef competition for this year.  The challengers will bring samples and vie for the chance to try to take the title from Chef Clark in July.  The chef with the most votes from the public will be the challenger, so there is a lot at stake.  Stella Artois is the sponsor, so the blonde Belgian beer will flow freely.  The challengers are not too shabby, and chef Ryan exceeds all expectations as a host in my experience.  This $5 tasting will be a happy hour of outstanding opportunities for those who want to find out what is happening in the kitchens of Tucson chefs.

Groupies of the Chef

January 9, 2013 — 2 Comments

We have a new favorite restaurant in Tucson. It was recommended to us by a friend, so my neighbor Heidi and I went on reconnaissance. We enjoyed a lovely lunch with gourmet touches and warm service the week before Christmas. I decided to take advantage of a special offer on gift certificates, and purchased three for 2013. I received a 30% discount which always makes me feel smart and happy. Lodge on the Desert is creating a seasonal artisanal menu that suits me perfectly.  I am a dedicated groupie of Ryan Clark who tickles my tastebuds exactly the way I like.  Dining out is a rare special occasion, so I need to make it count.
Christmas brunch was pure delight. Now I can return for two more blow out gourmet dining experiences when the season changes. The chef is brilliant, the cuisine local and contemporary.  This is my idea of ideal dining, right in the ‘hood. Chef Ryan Clark is a local treasure.  I am looking forward to tasting our next meal in his restaurant.