Where Local and Global Appetites Collide
Chef Ryan Clark Represents Tucson: Chicago Travel & Adventure Show

Chef Ryan Clark Represents Tucson: Chicago Travel & Adventure Show

What a fabulous representation Tucson will have at the Chicago Travel & Adventure Show

Chef Ryan Clark will travel with members of VisitTucson to Chicago this month to represent The Arizona Office of Tourism at the 2017 Chicago Travel and Adventure Show, on January 21-22.

Billed as one of the top travel shows in the country, approximately 23,000 guests are expected to attend the two-day event.  Chef Clark, who is the Chef de Cuisine at PY Steakhouse at Casino del Sol Resort and one of Arizona’s top chefs, was selected to exemplify Tucson’s designation as a UNESCO City of Gastronomy.

Showcasing Tucson’s vibrant culinary scene, Clark will present daily cooking demonstrations and offer samplings of a special dish made with indigenous Arizona ingredients:  The White Sonoran Wheat Berry Salad with apples, dates, goat cheese, pistachios, chiltepin, and prickly pear foam… is a real taste of the region with all ingredients sourced from the following Arizona purveyors: BKW Farms in Marana, Sleeping Frog Farms in Cascabel, Covilli Organics in Willcox, Fistiki Farms in Cochise, Native Seeds/Search in Tucson, Cheri’s Desert Harvest in Tucson, Fiora de Capra in Pomerene, and Queen Creek Olive Mill in Queen Creek.

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