FRIENDS
COVILLI BRAND ORGANICS
Chef Ryan Clark, Corporate Chef for Covilli Organics, works closely with the farm to develop recipes and the brand. New produce is
planted seasonally and tested for the market to ensure quality, market appeal and functionality in today's top kitchens.
Covilli, a family owned and operated business, began in 1972 as Circle Produce Company, with 80 acres that would eventually grow
to over 1000 acres. Covilli is located inland from the picturesque beaches of Guaymas. In 1990 they made the transition to organic.
Their strict adherence to the NOP Guidelines and Third Party Food Safety Certification, shows their commitment to quality and
organic production. Covilli Brand Organics continues to lead the industry with the highest global food safety rating; Primus GFS,
ensuring exceptional care from the field to your home.
The rich coastal soil in Sonora and Covilli’s high levels of agricultural integrity provides the ideal conditions for consistently high
quality produce every season. Covilli is currently growing a wide array of warm vegetables such as zucchini, sugar snap peas, bell
peppers, eggplant, brussells sprouts, a variety of peppers and some winter squash. In the spring from around the end of March
through May a varietal of melons are grown including Sugar Baby Watermelon, Honeydew, Orange Flesh, Charentais and Galia.
Around the farm there are many boxes full of honey bees in the field and bumble bees for the greenhouses. The honey bees are
used to pollinate the field and the bumble bees are used in the greenhouse. In particular tomato flowers must undergo vibrations
for successful pollination. The bumble uses its wings to create a buzzing vibration that shakes the flower to distribute its pollen.
Honeybees and other pollinators do not have the ability to shake the tomato’s flowers. The bees also pollinate raspberries,
blueberries, strawberries, sweet peppers and melons.
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LOEWS VENTANA CANYON RESORT
Set in the breathtaking Sonoran Desert, Loews Ventana Canyon Resort in Tucson, Arizona, is a luxurious haven where natural beauty meets exceptional hospitality. Alongside its stunning landscapes and unparalleled service, the resort offers a culinary program led by Executive Chef Ryan Clark that showcases the best of Southwestern flavors, sustainability, and local ingredients.
At Loews Ventana Canyon, food is more than just a meal—it's an experience that reflects the region’s agricultural heritage. Chef Clark’s team partners with local farmers, ranchers, and purveyors to source fresh, high-quality ingredients that are central to every dish. From the smoky sweetness of mesquite to the vibrant heat of local chilies, the resort’s menu celebrates the unique flavors of the desert.
The Canyon Café is a standout dining experience at the resort, offering a casual yet elegant atmosphere with panoramic views of the desert. Guests can enjoy seasonal menus featuring a blend of New American-inspired dishes, each crafted to highlight the region’s natural bounty.
For a more refined experience, The Flying V Bar & Grill offers an upscale setting where guests can indulge in Chef Clark’s expertly crafted fine-dining menu. Here, modern techniques are paired with traditional Southwestern flavors, resulting in innovative dishes that elevate the dining experience. The beverage list, carefully curated to complement each dish, adds an extra layer of sophistication.
At Loews Ventana Canyon, Chef Ryan Clark’s dedication to local, sustainable ingredients and his passion for Southwestern cooking have transformed the resort into a premier culinary destination. Whether dining casually or indulging in a gourmet experience, every meal is a celebration of the region’s unique flavors and culinary excellence.
https://www.loewshotels.com/ventana-canyon
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TUCSON CITY OF GASTRONOMY
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Tucson, Arizona, is not just a city—it's a culinary destination that embodies the rich history and diverse flavors of the American Southwest. Recognized by UNESCO as the first U.S. City of Gastronomy, Tucson celebrates its unique culinary heritage, where indigenous ingredients and multicultural influences combine to create an extraordinary food scene. As a proud ambassador for the Tucson City of Gastronomy program, Chef Ryan Clark plays a pivotal role in showcasing the region’s exceptional flavors, local producers, and sustainable culinary practices.
Chef Ryan Clark, a native of Tucson, is deeply connected to the region’s food culture. His passion for local ingredients and sustainability aligns perfectly with the mission of the Tucson City of Gastronomy program, which seeks to honor the traditions of the past while fostering innovation in modern-day cuisine. Chef Clark’s work as an ambassador allows him to promote the beauty of Tucson’s food scene, while advocating for the preservation of indigenous farming practices and the use of locally sourced ingredients.
Through his role as an ambassador, Chef Clark is committed to supporting local farmers, ranchers, and artisans who contribute to the city’s thriving culinary ecosystem. By incorporating these fresh, sustainable ingredients into his dishes, Chef Clark helps highlight the importance of supporting local agriculture and small businesses, making each plate not just a meal but a tribute to the region’s vibrant community.
Tucson's status as a City of Gastronomy is built on its rich cultural diversity, where Native American, Mexican, and Spanish influences come together in perfect harmony. Chef Clark embraces this diversity in his culinary creations, blending traditional flavors with modern techniques to deliver dishes that honor the city’s heritage while pushing the boundaries of contemporary cuisine.
As an ambassador, Chef Clark also plays a key role in educating the next generation of chefs. Through partnerships with local culinary programs and mentorship initiatives, he helps inspire young chefs to explore the culinary traditions of Tucson and beyond. Chef Clark’s dedication to teaching, community engagement, and sustainability reflects the core values of the Tucson City of Gastronomy program.
Chef Ryan Clark’s work as an ambassador for Tucson’s City of Gastronomy is a testament to his commitment to the city’s culinary legacy and his vision for a sustainable, innovative food future. Through his efforts, Chef Clark helps solidify Tucson’s place as a renowned culinary destination, one bite at a time.
​https://tucson.cityofgastronomy.org
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BEEF. IT'S WHATS FOR DINNER.
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Chef Ryan Clark is a culinary professional renowned for his expertise in beef and his dedication to promoting high-quality, flavorful dishes. Working with Beef. It’s What’s For Dinner., Chef Clark brings a wealth of experience to his role, crafting innovative recipes and sharing his passion for beef with home cooks and culinary enthusiasts alike. With a background in fine dining and a deep appreciation for sustainable and ethical sourcing, he is committed to showcasing beef as a versatile, nutritious protein that can elevate any meal. Chef Clark combines traditional cooking techniques with modern flair to create dishes that celebrate the rich flavors and textures of beef. Whether developing recipes, hosting cooking demonstrations, or engaging with audiences through media appearances, Chef Clark is a dynamic ambassador for beef, making it an accessible and exciting ingredient for everyday meals. His approach blends creativity, expertise, and a genuine love for food, inspiring others to explore the many possibilities of cooking with beef.
https://www.beefitswhatsfordinner.com/recipes/slow-roasted-ribeye-roast
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MORE AMAZING ARIZONA PARTNERS...​
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Hayden Flour Mills
5 Star Beef, Tolleson, AZ
Tucson City of Gastronomy
Pivot Produce
Merchant’s Garden
Dragoon Brewing Co.
Queen Creek Olive Mill
Summit Nut Company
Whiskey Del Bac
Avalon Gardens
High Energy Agriculture
San Xavier Co-op Farm
Molina Pierson De Terrenate
Sleeping Frog Farms
Tucson Village Farm
E&R Pork
Community Food Bank
Crooked Sky Farm
Dirty Girl Farmette
Rattlebox Farm
Southwinds Farm
Forbes Meat Co.
Monsoon Chocolate Company`
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