Reigning Tucson Iron Chef Ryan Clark Wins Again

Lodge on the Desert Executive Chef Adds Second-Consecutive Cooking Competition Title to Awards

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. July 05, 2012

TUCSON, AZ - July 5, 2012 - Lodge on the Desert rxecutive chef Ryan Clark has once again been named Iron Chef Tucson. Clark won his second-consecutive title, a feat accomplished by only one other chef since the event began in 2007, against chef Allen Yap of OM Modern Asian Kitchen in a battle featuring Chilean Sea Bass as the secret ingredient.

Clark prepared four Asian-inspired courses for the competition, including Tamari-Sake Sea Bass Ceviche, Gingered Mousseline of Sea Bass, Sous Vide Sea Bass and Pan-Seared Sea Bass.

“Defending my Tucson Iron Chef title to win again is an honor,” said Clark. “Allen is an amazing chef and all of his dishes looked and smelled phenomenal. Since his restaurants are mostly Asian-inspired, we decided to challenge him head on by showcasing the sea bass in different ways using a variety of cooking techniques.”

In celebration of his Iron Chef Tucson victory, Clark is offering a Progressive “Asian Style Sea Bass” Iron Chef Series on the following Friday and Saturday evenings, with each weekend featuring a different course inspired by his Iron Chef battle.

Progressive “Asian Style Sea Bass” Iron Chef Dinners - market price listed day of event

July 6 and 7

Gingered Mousseline of Sea Bass pickled vegetables, rice paper roll, ginger-cherry sauce

July 13 and 14

Sous Vide Sea Bass basil-macadamia crust, tamari cream, braised bok choy

July 20 and 21

Pan-Seared Sea Bass braised leek, roasted tomato, Stella Artois-dashi broth

With upscale and contemporary flair, Clark prepares new American cuisine at Lodge on the Desert. Clark is passionate about farm-to-table cuisine and the slow food movement, and consistently showcases his culinary vision and expertise at the Lodge.

In the 2011 Iron Chef Tucson competition, Clark won the Champagne Mango battle. Clark is also the two-time defending champion of the Tucson Meet Yourself Iron Chef competition for 2009 and 2010. A graduate of The Culinary Institute of America, Clark has experience in the kitchens of several Arizona restaurants, including The Dish Bistro, Canyon Ranch and Fuego in Tucson, as well as Sanctuary Resort in Paradise Valley.

For more information about executive chef Ryan Clark and the restaurant at Lodge on the Desert, visit http://www.lodgeonthedesert.com/dining_chef.php or call (520) 320-2014.

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 in 2009, this 103-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 Rewards™, 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.