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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.

Slow Food

April 19, 2013 — 3 Comments

Last night was the first food and wine tasting presented by Slow Food in Tucson. I would call it a complete success.

We attended with our friend Sara, who enjoys a tasty bite as much as we do. We arrived early, and set out with a really outstanding Bloody Mary served by Pasco kitchen and lounge. Their urban farm cuisine is totally amazing. We plan to go to brunch there this weekend for more. We tasted our way through the most innovative dishes and drinks put together in one place by the Slow Food people. The live band and the lively crowd of foodists made this a party to treasure in the tastebuds of the mind. I started out to be very precise and document all the flavors and happy moments, and then happiness took over. We ran into old friends and I abandoned the picture taking to just have fun. I am not, gentle reader, a real reporter. I am an enthusiastic and opinionated blogger who loves to taste. I had more wine than beer, but am still of the opinion that the beer is better in Arizona than the wine. The beverages were all worth trying and complimented the food nicely. I came away liking a beer from Dragoon Brewery as my fave new discovery. It is Stronghold Session Ale, with a dark and festive flavor.

The chefs all made amazing bites, and were willing to serve me the plate without meat when it was easy. Chef Ryan Clark, the host chef of the event, served green posole, vegetarian, with the option to add pork. I loved him for that, and think the posole should go on his menu because it is epic. Doug Levy from Feast made mesquite biscuit mini sandwiches that drove me and the whole crowd wild. Everyone was talking about those. He did not mind that we were all snatching more than one. The radishes with mozzarella foam butter from Zona 78 were incredible, as was the grilled radicchio. They brought their farmers with them which was very cute. Acacia served me a plate minus the meat which was fabulous. There was no bad food at all. From my own taste perspective I gave Nancy Taylor, a woman who wrote a book and supports Slow Food with it the best dish award. She served prickly pear. Nopales, prickly pear cactus pads, are delicious, lower the blood sugar of those who eat them, and are virtually free to anyone who wants to go pick cactus. I adore nopales, and have a never ending search for the best recipe featuring them on earth. At the moment Ms Taylor is in first place with her tepary been, chiltepin salad. I will knock this off in my kitchen very soon. The contest will continue, however. Don’t hesitate to contact me, gentle readers, if you have a recipe for nopal. I am open to learning them all.

We discussed our discoveries on the way home in the car. Bob, Sara and all have all discovered new restaurants we want to visit, and been reminded that we are surrounded by talented, caring, creative chefs. This is all very good news.

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.

Christmas Dog Party

December 26, 2012 — 3 Comments

When we arrived for our Christmas party for two at the Lodge on the Desert we were greeted by a festive group of dogs and their owners who clearly came to be of good cheer. These jolly folks gather to eat outside at the Lodge on the Desert because the canine companions are welcome to join in the fun. The Retriever in the fancy dress was given an order of scrambled eggs, which we were able to observe from our seats just inside the doggie patio. A rip-roaring good time was had by all. We are more than pleased to have chosen Lodge on the Desert as our restaurant of the year for 2013. We don’t go out to eat very often, and look for a superior quality that sets a place apart from the rest. Tucson’s reigning Iron Chef is on the job there, and was willing to adapt for my vegetarian requests. He was personally riding the range on Christmas, and waved to us at our table as he walked across the patio. Our food was superb, as was the service. I will detail the gourmet delights for you at another time. For now, if you love your dog and want to party, this is my highest recommendation. My coon hound Artemisia was none the wiser that her parents celebrated Christmas dinner at a dog restaurant without her. I will appreciate it, gentle readers, if you keep this as our little secret. She howls at other dogs, and at food, therefore would be too loud and rowdy at a food centered event. We do love to see quiet well-behaved dogs enjoy the restaurant privileges the Euro dogs take for granted. I believe this hotel, with a recent remodel that has brought back the charm, will build a reputation for hospitality and gourmet dining among the human and the canine connoisseurs of elegance and good taste.