Chef Ryan Clark is bringing his award-winning Asian-inspired sea bass dishes to the table at Lodge on the Desert this month.
Over the next three weekends, Clark, the Lodge’s executive chef, will showcase the dishes that won him his second consecutive Iron Chef Tucson title. Clark beat out chef Allen Yap of OM Modern Asian Kitchen in the Chilean sea bass battle on June 23.
Clark, who won the title last year, prepared Asian-inspired sea bass dishes that will be showcased throughout July:
• Today and Saturday, Gingered Mousseline of Sea Bass served with pickled vegetables, rice paper roll and a ginger-cherry sauce.
• July 13 and 14, Sous Vide Sea Bass with a basil-macadamia crust, tamari cream and braised bok choy.
• July 20 and 21, pan-seared sea bass with braised leek, roasted tomato and a Stella Artois-dashi broth.
Clark is the first since 2007 to win back-to-back Iron Chef Tucson titles. He is a proponent of the farm-to-table and slow food movements, which he incorporates into the menu and philosophy of Lodge On the Desert.
In addition to the Iron Chef Tucson wins, Clark, a graduate of the Culinary Institute of America, also is a two-time champion of the Tucson Meet Yourself Iron Chef competition (2009 and ’10).
For dinner reservations, call 320-2000.
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