Posted on November 15, 2011 by Sarah Myers | in News, Spa at Stein Eriksen Lodge | No Comments »
We are pleased to announce that The Spa at Stein Eriksen Lodge is Utah’s first spa to receive the Forbes Five-Star award. There are just 30 spas in the world that can claim this accolade.
For more than 50 years, Forbes Travel Guide’s Five-Star ratings have been the gold standard by which hotels, restaurants and spas are measured. The hospitality industry respects and reveres the Five-Star rating system, and travelers put their faith in it as they decide where to stay, dine and explore.
To win this distinction within a year of expanding and enhancing our spa is truly exhilarating. Read more…
Posted on November 1, 2011 by Sarah Myers | in Chef Zane, Dining | No Comments »
Our Chef Zane made an appearance yesterday on KUTV’s Fresh From the Kitchen to show what he will be preparing at the March of Dimes Signature Chefs of Utah Auction on November 5th. Watch the video on KUTV
Cider Braised Pork Shoulder
Serves 8-12
1 pork shoulder
2 tbsp olive oil
2 tsp black pepper
2 tsp kosher salt
½ tsp cinnamon
¼ tsp ground clove
½ tsp garlic salt
5 bay leaves
2 onions, chopped
2 carrots, chopped
3 apples, green or granny smith, cut into wedges
4 cups apple cider
3 tbsp Worcestershire sauce
3 tsp cornstarch
Method:
1) Clean pork shoulder of excess fat, rub the shoulder with the spices (pepper, salt, cinnamon, cloves, garlic salt)
2) Heat a thick bottom roasting pan over medium/high heat. Add the oil to the pan, then add the pork and brown on all sides for 3-5 minutes per side.
3) Add the bay leaves, onions, carrots, apples to pan and sauté until onions are softened. Add the cider and the Worcestershire sauce.
4) Place a lid on the pan and place into a pre-heated oven. Cook at 310° for 5 hours.
5) Remove the pork from the pan and pull from the bone, removing the fat.
6) Add cornstarch to the sauce remaining in the pan, place over medium heat and bring the sauce to a simmer.
7) Strain the sauce, adjust seasoning and pour the sauce over the meat.
