Chef Zane participated in the season finale of the St Regis Chef Challenge at the Park Silly Sunday Marketagainst Chef Matt Leonard of the Montage Deer Valley. Each chef was presented with a identicle box of fresh ingrediants and asked to create three dishes and a drink in 40 minutes using portable gass burners and some basic kitchen equipment.
Chef Zane presented a blended drink of mango, pineapple and riesling topped with a lemon grass and yogurt foam and garnished with blueberries. His three dishes were lobster resting on an asparagus and endive salad with vanilla vinaigrette dressing; ginger and kumquat seared smoked scallops with braised lamb shoulder, garnished with caviar; and lamb chops in a fennel pear sauce with bleu cheese, broccolini and maitake mushrooms.
Coming up next mont a sneak peak a dishes from the Glitretind Restaurant winter menu.