Tucson Lifestyle June 2012 : Page 54
Iron Chef Tucson & Culinary Experience Iron Chef Tucson & Culinary Experience Iron Chef Tucs Feast on This! June 23-24 Fun, Food and Culinary Competition G et ready to put your diet on hold for a weekend of food and fun, June 23 and 24. The Sixth Annual Stella Artois Iron Chef Tucson & Culinary Experience, held at Loews Ventana Canyon, will offer foodies a feast of cuisine-related events. The Culinary Experience, running Saturday, June 23, and Sunday, June 24, from 10 a.m. to 4 p.m., is a showcase of products and services for food fans and those who enjoy cooking and entertaining. Guests can enjoy tastings and cooking demonstrations and peruse displays of kitchen appliances, barbecue grills and other gadgets, and food products and services. The centerpiece of the weekend will be the Iron Chef Tucson contest, to be held Saturday, June 23, at 6 p.m. The contest will unfold just like the fast-paced television show. A surprise secret ingredient will be revealed, and Ryan Clark of Lodge on the Desert will defend his title against another chef (at press time, the contender had yet to be selected by online vot-ing). A panel of three judges will sample the dishes to determine who will be crowned the winner. 54 TUCSON LIFESTYLE | JUNE 2012 www.tucsonlifestyle.com
Sixth Annual Iron Chef Tucson & Culinary Experience
Fun, Food and Culinary Competition Feast on This!<br /> <br /> June 23-24<br /> <br /> Get ready to put your diet on hold for a weekend of food and fun, June 23 and<br /> 24. The Sixth Annual Stella Artois Iron Chef Tucson & Culinary Experience, held at Loews Ventana Canyon, will offer foodies a feast of cuisine-related events.<br /> <br /> The Culinary Experience, running Saturday, June 23, and Sunday, June 24, from 10 a.m. to 4 p.m., is a showcase of products and services for food fans and those who enjoy cooking and entertaining. Guests can enjoy tastings and cooking demonstrations and peruse displays of kitchen appliances, barbecue grills and other gadgets, and food products and services.<br /> <br /> The centerpiece of the weekend will be the Iron Chef Tucson contest, to be held Saturday, June 23, at 6 p.m. The contest will unfold just like the fast-paced television show. A surprise secret ingredient will be revealed, and Ryan Clark of Lodge on the Desert will defend his title against another chef (at press time, the contender had yet to be selected by online voting).A panel of three judges will sample the dishes to determine who will be crowned the winner.<br /> <br /> OPPOSITE PAGE (clockwise from top right) One of the tasting stations; this flower arrangement was created during a demonstration by Tucson Lifestyle Home & Garden editor Debby Larsen; among the food offerings were these lettuce cups;<br /> 94. 9 MIXfm mid-day host Marty Bishop will act as commentator for the Iron Chef Tucson competition.<br /> <br /> THIS PAGE: ABOVE Ryan Clark prepares the secret ingredient in last year’s competition.ABOVE RIGHT Guests sample treats during the Culinary Experience.<br /> RIGHT Apple-themed appetizers were created by Ken Harvey, Executive Chef at Loews Ventana Canyon. BELOW Last year’s Iron Chef competitor Steven Schultz of Red Sky Café Inside Luna Bella.<br /> <br /> This year’s defending Iron Chef <br /> <br /> champion is Executive Chef Ryan Clark of The Restaurant at Lodge on the Desert.<br /> <br /> Throughout his culinary adventures, Chef Clark has cooked for such luminaries as Wayne Gretzky, Britney Spears, Sting and Will Smith.<br /> <br /> The native Tucsonan began his career as sous chef at Fuego Restaurant, going on to graduate from the Culinary Institute of America in New York. After returning to Tucson, he cooked at Canyon Ranch Health Resort and The Dish Bistro before moving to Lodge on the Desert.<br /> <br /> Champagne Mango Carpaccio <br /> <br /> 1/2 Champagne mango, sliced thinly <br /> <br /> 2 oz. Shrimp, grilled <br /> <br /> 2 Tbsp. Champagne mango, minced <br /> <br /> 1 Tbsp. Bell pepper, minced <br /> <br /> 1 Tbsp. Red onion, minced <br /> <br /> 1 tsp. Cilantro, diced <br /> <br /> 1/2 lime, zest and juice Salt, freshly ground pepper and toasted ground cumin, to taste <br /> <br /> Garnish: Micro greens and cilantro oil<br /> <br /> Instructions:<br /> <br /> 1. Arrange mango on the plate.<br /> <br /> 2. Chop shrimp lightly and mix with remaining ingredients.<br /> <br /> 3. Add the grilled shrimp salad to the top of the mangoes and garnish with cilantro oil and micro greens.<br /> <br /> Iron Chef Tucson Is Presented by Stella Artois and Sponsored in part by Westar Kitchen & Bath, Sunflower Markets, Loews Ventana Canyon and Tucson Lifestyle.
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