Posted on January 19, 2013 by Sarah Myers | in Chef Zane, Dining | Comments Off
The winter months are filled with parties and gatherings from the elaborate 2013 Sundance Film Festival to your very own Sunday football party. I want to share Chef Zane Holmquist’s recipe for Deviled Shrimp Eggs that debuted on this summer’s menu. The dish was so wildly popular that it joined the ranks of the award-winning Stein Burger and Wild Game Chili that appear continually on our seasonal menus. Come enjoy this dish in-between runs at Deer Valley Resort, during Après by the large fireplaces in the Troll Hallen Lounge, or make it for your next party.
Chef Zane’s Deviled Shrimp Eggs 
Ingredients:
- 6 whole eggs with shell
- 1qt. water
- 1 tsp. salt
- 6 egg yolks
- 4 oz. horseradish cream
- 1 Tbsp. capers
- 3 oz. cooked bay shrimp
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. chopped chives
Cooking Instructions:
- place six whole eggs in a two quart pot
- Fill pot with 1 quart of warm water from the faucet, place pot on stove top on high heat. Leave on high heat, and let cook for 18 minutes.
- Remove eggs and place in an ice water bath to cool. Let cool for six minutes and peel cooled eggs from shell.
- Cut eggs in half and separate the white from the yolk. Reserve or set aside whites in refrigerator for later use.
- Take yolks, horseradish cream, capers, bay shrimp, salt and pepper and mix together until consistently combined.
- Place a spoonful of the egg yolk mixture in each of the halved egg whites, enough to fill and disperse efficiently.
- Place on plate with toast points and some smoked salmon. Garnish with chopped chives and enjoy.
You can watch Executive Sous Chef Jonathon Miller prepare this dish online
Posted on December 31, 2012 by Chef Zane Holmquist | in Chef Zane | Comments Off
Stein’s Fondue
Makes 1 qt, serves 6-8
Ingredients:
1 clove garlic, chopped
1 cup cream
1 ½ cup dry white wine
1 to 1 ½ tbsp. cornstarch slurry (1 part cornstarch, 1 part cold water)
5 oz. Emmenthaler cheese, grated
4 oz. Gruyère cheese, grated
½ tsp. nutmeg
salt to taste
fresh ground white pepper to taste
2 oz. kirschwasser
- Rub a thick bottom pan with garlic.
- Add cream and white wine; bring to a boil.
- Thicken with cornstarch slurry to a nappé.
- Add cheese mix in slowly; keep stirring until cheese is melted.
- Adjust the consistency with slurry or wine.
- Add nutmeg, salt, pepper.
- Finish with kirschwasser.
Serve with country bread (Italian pagnatta is my favorite), diced apples and pears.
Posted on August 13, 2012 by Sarah Myers | in Chef Zane | Comments Off
Tomorrow night marks the fifth and final part of the Hops on the Hill series. The summertime fiesta consisted of craft beers from local breweries, food pairings with the beverages and music on our lawn. Chef Zane will create unique summer foods to pair with the drinks from Squatters Brewery and B.D. Howes will begin playing on the lawn shortly after.
The five part series started July 17 and continues on till tomorrow, Aug. 14. The festivities start at 4:30 p.m. and music begins at 6:30 p.m. Squatters will be providing the drinks, Chef Zane the food, and B.D. Howes, the tunes.
A little bit about Squatters
Squatters started brewing about 25 years ago in Salt Lake City and today has grown the local favorite to three locations – the original in Salt Lake City, a Park City location and a location inside the airport.
They have three different kinds of brews, their first are the staples of the joint that are served year round. There are 12 total and within that lie seven different kinds of ales. Squatters also brews seasonal beers and has four beers that belong in the reserve series. Among those crafts, the company holds 36 awards as of this past May.
For tickets to the pairing adventure, check out our Facebook page. Tickets run $30 in advance, $35 at the door and $125 for the series.
Posted on August 7, 2012 by Sarah Myers | in Chef Zane, Events, Festivals and Concerts | Comments Off
Tonight, Aug. 4, marks the fourth in our series of all things summer – craft brews, food and music on a lawn. Only two more chances to catch our Hops on the Hill series happening on Tuesday nights up here on our lawn at Stein Eriksen Lodge Deer Valley. We’ll taste a collection from Red Rock Brewery, our very own Chef Zane’s masterpiece food paring, and music from the talented Mister Sister.
The series, which started July 17, has just two more days left – tonight, Aug. 7, and next Tuesday, Aug. 14. Tonight, the festivities will start at 4:30 p.m. with dinner and some tastings. At 6:30 p.m., Mister Sister will start jamming on the lawn. This past week, Wasatch Beers brought in a selection for tasting, this week Red Rock Brewery will take the tasting stand.
Red Rock Brewery started collecting awards in 1996 on an international level with several different entities. They’ve picked up accolades from the North American Brewers Association, the Great American Beer Festival, the Beer World Cup, and more recently from the Australian International Beer Awards. In all, they’ve collected 75 national and international medals for their craft.
Red Rock Brewery is well known in the area from their three restaurant locations in Murray, downtown Salt Lake City, and in Park City at the Junction. Each location serves about 14 of their drinks on tap, including three sodas. Their most popular is usually the Elephino Double IPA. Come out tonight to find out which beers get paired with which summer food classics.
For tickets to the pairing adventure, check out our Facebook page. Tickets run $30 in advance, $35 at the door and $125 for the series.
Posted on July 30, 2012 by Sarah Myers | in Chef Zane, Events, Festivals and Concerts | Comments Off
Gear up for our third installment of Hops on the Hill Tuesday night, July 31. Our third craft brewery in our set of five shows up tomorrow night with Swagger – just the band – performing. Uinta Brewing Co. will be bringing out a collection of brews from their arsenal to pair up with Chef Zane’s killer cuisine.
The series started July 17 and will continue on till mid-August – the 17th to be exact. The night starts at 4:30 p.m. for delicious creations alongside Uinta’s beers. Last week Epic Brewing came out, and the first week Wasatch Beers was the selection of choice.
Uinta Brewing started in 1993 in a renovated mechanics garage in Salt Lake City and demand escalated for their craft beers. In 1996, the first production line was installed and by 2001, Uinta had outgrown their small garage, moving into their current location.
The company has three lines of craft beers. The first, their Classic Line includes their most popular and original beers – think the classics. The Organic Line is their next specialty brew. The beers are brewed USDA Organic certified with seven brews – three of which are seasonal. The final line of brews is called Crooked Line. It’s a series of four mainstay extra special beers made in 750ml bottles to share with friends. Uinta’s 19th Anniversary brew is in this line and is called the Birthday Suit. The specialty brew is Sour Cherry Ale.
Uinta’s motto – Earth, Wind and Beer – isn’t really a nod to the band, Earth, Wind and Fire, as much as it’s a nod to Mother Nature herself. Uinta was the first company to be completely powered via wind energy. The company also takes all spent grains from their brewing process and donates it to local farmers who need it to feed livestock. Uinta also runs a brown glass recycling program so their bottles don’t end up in landfills. So their motto, in turn, means more than just their love for beer, but their love for the earth, and their energy consumption based off of wind power.
For tickets to the pairing adventure, check out our Facebook page. Tickets run $30 in advance, $35 at the door and $125 for the series.
Posted on June 13, 2012 by Sarah Myers | in About Stein Eriksen Lodge, Chef Zane, Events, Festivals and Concerts | Comments Off
Consider yourself a mountain biker or a foodie? Then grab your bike and your wine glass and head up to Stein Eriksen Lodge Deer Valley for the fourth annual Mud, Sweat, and Cheers from 10a – 1p on Friday, July 6th as part of the Park City Food & Wine Classic. You do not have to be an expert on your bike to participate. The group will break into smaller groups based upon ability.
Don’t own your own bike but still want to participate? Then Stein Eriksen Sport has you covered. You can rent from a variety of quality bikes. The shop is located at the lodge where the ride will begin and end. You can learn more about the rentals at www.steineriksen.com.
Chef Zane Holmquist, a Utah native will guide you through a great day of riding on some of Deer Valley Resort’s® best single track trails. You will start by riding the chairlift up to the top of the mountain then making your way back to the lodge for a great lunch prepared by Chef Zane with wines from Fisher Vineyards and David Arthur Vineyards. This is sure to be a day you will enjoy and talk about for years to come.
Buy Tickets to Mud, Sweat & Cheers Online.
Photos of Previous Years
Posted on June 12, 2012 by Sarah Myers | in Chef Zane, Events, Festivals and Concerts | Comments Off
Main Street in Park city is home to a myriad of restaurants of many different shapes, sizes and tastes. That is one of the reasons why the Park City Restaurant Association started the event, Savor the Summit. This event takes many of the amazing restaurants main street has to offer, and puts them on a table running down the middle of the street.
In the middle of it all
At Savor the Summit the street is closed off to traffic but the shops are still open to the general public. One large table, the “Grande Table”, is placed down the middle of Park City’s Main Street, this offers a dining experience that you can not find anywhere else. Music will accompany the meal to provide just the right ambiance. Savor the Summit takes place June 23 and is open to the general public to peruse Main Street, but if a taste is what you want, tickets sell out fast.
Reservations for Savor the Summit
Making reservations at the Savor the Summit event is simple. To reserve your seat, you must call one of the participating restaurants to make a reservation. There are over 20 restaurants that are offering their menus and more are being added. Menu prices range from $40-$150 a person. This is the 5th year the event has taken place, and every year it has sold out. So if you want to ensure your seat, call and make reservations quickly.
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.
Posted on October 28, 2011 by Sarah Myers | in Chef Zane, Dining | No Comments »
A favorite here at the Lodge for Skiers Buffet and a great way to warm up on a cold Halloween weekend.
Stein Eriksen Lodge Wild Game Chili:
2 gallons
¼ cup olive oil or corn oil
2 lbs buffalo, diced in ¾” cubes
2 lbs elk or venison, diced in ¾” cubes
2 lbs wild boar or pork, diced in ¾” cubes
2 lbs (4-5 ea) onions, medium diced
6 cloves garlic, chopped
4 tablespoon kosher salt
2 tablespoon black pepper
½ cup pasilla chile powder
½ cup New Mexican chili powder
2 cups coffee, brewed
2 bay leaves
36 ounce tomato juice
6 – 12 oz cans diced tomatoes
4 ½ cups beef stock or three 12-ounce cans of beer
½ gallon water
Method:
- Mix all the dry spices together and use half the mixture to season the meat.
- Heat oil in pan (it can’t get hot enough)
- Brown meat 10 – 15 minutes in the pan
- Add onions and garlic, sauté 3-4 minutes
- Add coffee, tomato juice, bay leaf, diced tomatoes, remainder of spice mixture, stock or beer, and water
- Simmer for 2-3 hours, until meat is tender
- You may have to adjust consistency with more stock or beer and check seasonings
- Garnish with sour cream & green onions
Posted on July 10, 2011 by Chef Zane Holmquist | in Chef Zane | No Comments »
My passion for community involvement is as strong as my passion for creating mouthwatering masterpieces. I take all the programs I participate in very seriously and am involved in programs I feel truly make a difference. It is my great pleasure to participate in the Annual Veggie U Food & Wine Celebration again this summer.
The event is this Saturday, July 16, 2011, on the grounds of The Culinary Vegetable Institute in Milan, OH. I am honored to be a part of an unsurpassed lineup of more than 30 of the nation’s top chefs who will also don their whites ready to serve up spectacular fare to guests to support the Veggie U a not-for-profit organization. Since 2003 I have been involved with the Earth to Table™ science curriculum for fourth grade and special needs classrooms.
I have submitted a easy to make family-friendly recipe to the events Family Table cook book.
Peas & Carrots Mac ‘n Cheese
Serves 4-6 guests
Ingredients
1 tsp olive oil
½ shallot, minced
2 cups milk, whole or 2%
¼ cup cream
3 ½ cups white cheddar cheese, grated
3 tbsp cold water
1 ½ tbsp corn starch
Pinch of nutmeg
1 tsp kosher salt
½ tsp ground white pepper
10 drops Tabasco Sauce
1 lb pasta (whole grain fusilli or penne), pre-cooked 8-10 minutes
1 cup fresh peas, shelled
1 cup farmers baby carrots, cut into disks and blanched
½ cup diced ham (can substitute sautéed turkey)
½ cup panko bread crumbs
2 tsp butter
• Heat of thick bottom 4 qt sauce pan over medium heat, add oil and sauté shallots for 2 minutes until translucent.
• Add milk and cream to pan and bring to a slow boil.
• Mix 3 tbsp cold water and corn starch. Turn down the heat and whisk into the milk. Continue whisking for 1 minute or until sauce has thickened.
• Add 3 ¼ cups grated cheese slowly to the sauce and whisk until cheese sauce is smooth.
• Add salt, nutmeg, ground white pepper and Tabasco Sauce.
• Mix in the cooked pasta.
• Cut the baby carrots in discs and blanch in salt water for 1 minute then cool immediately in an ice bath and drain.
• Add the fresh peas, blanched carrots and diced ham.
• Place pasta and vegetable mixture into a 6 quart baking dish and top with remaining ¼ cup of cheese.
• Melt butter and mix with bread crumbs. Cover the top of the dish with the bread crumbs and bake at 375 degrees for 20-22 minutes or until top is bubbly and beginning to brown.
