Ryan Clark's most recent victory at the Iron Chef Tucson Culinary Weekend must make him one of the most decorated, competition-wise, chefs in town. I've lost track of how many competitions he's won at this point, but they are many. He beat Allen Yap of OM Modern Asian Kitchen at this competition.
The secret ingredient this year was Chilean sea bass. The chefs cooked like hell to try to walk away with the honors. I find it difficult to summon excitement over this style of cooking competition any longer - it really feels like watching reruns at this point - but, hey, whatever floats your boat.
Tucson Botanical Gardens and Etherton Gallery are collaborating to bring the photography show Frida: Portraits by Nickolas… More