Where Local and Global Appetites Collide

Hells Kitchen Meets Lodge on the Desert Wine Dinner

Beef Tenderloin
Image by artizone via Flickr

from the press release

Tucson, Ariz—- Former CIA classmates Chef Ryan Clark and Chef Christina Machamer, winner of Season 4 Hell’s Kitchen, are reuniting in Tucson this month to collaborate on an exquisite wine dinner on Thursday, December 8, 2011 at Lodge on the Desert.

The four course dinner will feature each course paired with wine from Napa Valley Blends “B Cellars” wines – all rated in the 90’s by Robert Parker, Wine Enthusiast and Wine Spectator.

The evening begins at 6:30pm. Price per person is $85 plus tax and gratuity. A special package is also available that includes the wine dinner for two, a bottle of B Cellars Synergy 2007 wine,  and a deluxe double room for $299. Seating is limited. Call 520-320-2014 for reservations.

Shaved Pork Belly Salad
Warmed Kurobuta Pork Belly, Heirloom Pumpkin, Confit Willcox Apple Butter, Crisp Frisee, Lemongrass Gelee
Paired with: B Cellars Blend 23, Napa Valley 2007

Chorizo Ravioli + Scallop
House Hung Chorizo, Red Beet Paint, Fresh Cheese, Seared Nantucket Scallop, Canned Tomato-Razz Cherry Jam
Paired with: B Cellars Blend 24, Napa Valley 2007

Snake River Farms Beef Tenderloin
Peppercorn Crusted, Salsify Fondue, sleeping Frog Farm’s Winter Braising Greens, Red Pepper Chimichurri, Truffle Oil Powder
Paired with: B Cellars Synergy, Napa Valley 2007

Black Mesa Ranch Goat’s Cheese Tart
Picacho Peak Pistachio Dust, Tayberry Preserves, Vanilla Bean-Blend 25 Reduction
Paired with: B Cellars Blend 25, Napa Valley 2007

For additional information about Lodge on the Desert, visit the website

I have to wonder what Picacho Peak pistachio dust is?

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