Iron Chef-winning entrees featured at Lodge on the Desert - Inside Tucson Business: Meals And Entertainment

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MEALS & ENTERTAINMENT Iron Chef-winning entrees featured at Lodge on the Desert

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Posted: Friday, July 6, 2012 6:00 am | Updated: 10:04 am, Wed Jan 2, 2013.

Ryan Clark, executive chef at Lodge on the Desert, has successfully defended his 2011 title at this year’s competition. The mystery ingredient was Chilean Sea Bass which Clark skillfully used to put together four courses. This year’s challenger was Allen Yap of OM Modern Asian Kitchen.

The chefs had an hour to prepare four courses using Chilean Sea Bass and their creations were judged on presentation, creativity and taste.

Over the next three weekends you can try Clark’s winning dishes as they will be featured on Friday and Saturday nights at his midtown restaurant.

Tonight (July 6) and Saturday the restaurant is featuring gingered mouselline of sea bass. On July 13 and 14, sous vide sea bass with basil-macadamia crust and baby bok choy will be offered and July 20 and 21 it will be pan-seared sea bass with braised leeks, roasted tomato and a Stella Artois dashi broth.

Not one to rest on his laurels, Clark is hosting a Vias Imports wine dinner on July 12 that will feature the Italian wines of Tuscany and the Argentina wines of Patagonia. Winemaker Hans Vinding-Diers will be on hand from Tuscany to talk about the wines and mingle with diners. The five-course meal costs $75 per person (plus tax and gratuity) and will be a culinary treat for foodies. The menu includes rabbit, hand-forged wild mushrooms, espresso-cured duck confit, grilled lamb porterhouse and a dark chocolate “lollipop” for dessert.

• Lodge on the Desert, 306 N. Alvernon Way — — (520) 320-2000

Sweet treats at Park Place

O’My Buns café has opened in Park Place in the west wing off the food court. The place features roti buns that are popular in other parts of the world, especially Asia. They are lighter than what most us think of when it comes to pastries.

Selections include an original bun, which doesn’t have any filling, as well as specialty versions such as chocolate chip, almond and cream cheese. They range in price from $2.25 to $2.50.

O’My Buns offers a full selection of drinks in addition to the buns, including coffee drinks and blended drinks.

• O’My Buns, 5870 E. Broadway — (520) 747-1022

Contct Michael Luria at Meals & Entertainment appears weekly in Inside Tucson Business.

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