Posted on November 1, 2011 by Sarah Myers | in Chef Zane, Recipes, The Glitretind | 2 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, Recipes, The Glitretind | 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.
Posted on October 4, 2010 by Chef Zane Holmquist | in Chef Zane, In The Kitchen | No Comments »
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.
Posted on July 6, 2010 by Chef Zane Holmquist | in Chef Zane, News | No Comments »
Want to experience Park City like a local then grab you mt bike and wine glass and sign up for the biking/food seminar taking place at Stein Eriksen Lodge from 10a – 1p on Friday, July 9th as a part of the Park City Food & Wine Festival.
Chef Zane, an avid mt biker, will lead you on some of Deer Valley Resort’s renowned single track and the best part is you take the chairlift to the top before riding back to the lodge where you will enjoy lunch complete with wine on the deck overlooking Flagstaff Mountain.
Buy Tickerts to Mud, Sweat & Cheers Event online.
Last Year’s Group Before and After the Bike Ride
Posted on May 31, 2010 by Chef Zane Holmquist | in Chef Zane, In The Kitchen, News | 1 Comment »
Mary Brown Malouf, of Salt Lake Magazine, attended a Spa tour and luncheon at the Stein Eriksen Lodge. “My tour of the new spa at Stein Eriksen last week included a spa cuisine lunch: halibut, risotto, carrot Waldorf salad, yogurt. The star of the show was the risotto, a creamy, nubbly comfort dish colored a pretty spring green and sweet with fresh peas,” wrote Malouf in the magazines blog, On The Table.
The Glitretind is now serving the summer 2010 menusso you too an come experience the culinary creations of Chef Zane. The restaurant is open 7 days a week for breakfast, lunch and dinner and the acclaimed Jazz Sunday Brunch. Reservations can be made by calling 435-645-6455.
Posted on January 19, 2010 by Chef Zane Holmquist | in Chef Zane, News, Recipes | 2 Comments »
In case you missed Chef Zane’s appearance on the Today Show you can watch the segment online and also find his scrumptious recipe for Norwegian potato pancakes, a favorite amongst summer guests.
Watch the Today Show Segment
Check back next week for the recipe for the Lodge’s famous Wild Game Chili, served at the Skiers Buffet and Sunday Brunch throughout the winter months.
Posted on April 23, 2009 by Chef Zane Holmquist | in Chef Zane, In The Kitchen | No Comments »
Today Ray showed me several of his desserts in the early stages of development for his winter dinner dessert menu. The first dessert we discussed calling white out which is a coconut froth with a meringue sphere. The sphere is filled with yuzu curd, crisp Asian pear and Turkish pistachios. It reminded me of cracking a geode open as a kid and being amazed at the colors and textures within. This is without the coolest version of a lemon meringue pie that I have ever seen.
The next dessert Ray showed me was quite a different visual and textural effect from the white out. I’m not sure how Ray will describe this dessert on the menu. It features multiple textures and multiple browns and earth tones through the dessert. Some of the ingredients are a dehydrated chocolate sponge, tonka bean foam, date paper and several soil-like textured treats garnishing the plate. This dessert had incredible flavors and it was a bit like playing in the sand box as a kid.
This photo is of Ray’s date paper. In today’s world of stabilizers, starches and proteins, it was cool to see this unique product made from just dates. Ray took dates fresh from the farm, pitted them and rolled them in the sheeter in between sheets of acetate. It created these cool marbled sheets.
The last dessert we tried late in the day had a very cool tropical fee again with great flavor and texture. Coconut rice pudding with a currant film, toasted sesame ice cream, mango pearls and green tea cake are the components of this dish. I’m not sure how Ray made the green tea cake but it is very cool. These desserts have a bit more refinement and I’m sure Ray will continue to adjust them before the menu kick-off December 1st.
Posted on by Chef Zane Holmquist | in Chef Zane, In The Kitchen | No Comments »
I had the opportunity to take a very quick but exciting trip to Idaho and Washington. On October 20th I ventured to Pocatello, ID with a few other chefs and some of our friends from Sysco to visit the AB Foods Snake River Farms feed lot. This is the home of one of the largest domestic Kobe herds in America. What an amazing opportunity to see how huge these animals are.
My knowledge of Kobe cattle is far greater than it was prior to arriving in Pocatello. It’s amazing that a simple Korean draft animal has become such an amazing product. The story of how the animals came to the US from Japan is very interesting. Bulls were brought here in the 70′s because the Japanese could not keep up with the growing demand for Kobe. As domestic herds grew and our ability to produce bigger animals was peaking through the 90′s, the Japanese shut down North American export of beef because of outbreaks of mad cow disease. Mad cow disease never affected any of the Kobe products. The domestic producers had to find an outlet domestically for its product. What a fantastic upside to mad cow disease.
To see the animals up close, you really can see the characteristics that come through in the primal cuts of beef. To get a true sense of the enormous girth and incredible size of the neck and chest is truly impressive. The front end of the Kobe is considerably larger than a traditional Angus steer. They taper drastically and they have narrow haunches and rear ends, almost the size of an Angus. They have a much shorter face than the Angus and a very distinct tuft of hair between the ears. Bob, who runs the feed lot, was very generous with his time as we toured the various enclosures, feed storage and hospital areas. The most humorous part about the feed lot was the discussion and tour of the food storage area. The diet of the Kobe consists of hay, corn in several different forms and potato byproduct, also known as French fries. I think it’s very ironic that some of the worlds most well marbled and tasty meat gets to this amazing point through consuming large amounts of French fries. After seeing the marbling on some on these animals, it has certainly reduced my fry intake. The cows eat about 12 pounds of this mixed diet a day with conversion to muscle mass of about 1 ¼ to 1 ½ pounds. I hope sharing this portion of the trip excites you to visit your local feed lot. This concluded our whirlwind tour of Pocatello and we went on to the processing plant in the Willamette Valley of Washington.
After the animals have spent 500 plus days at the feed lot, most of these are off to be processed at 1700-2100 lbs. This is about two years old. We were able to view the Kobe meat in a hanging state just prior to going through the grading station. The Kobe is graded at the fourteenth rib and given a 1, 2 or 3 grade based on its muscle marbling. The number 1′s are the Premium Gold product. The marbling in these animals is truly amazing. After the meat is graded, we were able to watch them move through the processing line. It was impressive to see the efficiency and skill these meat cutters have in moving animals through the processing line. The AB staff was very open and allowed us access to most of the processing. The facility is incredibly clean and well equipped to put out the amazing product. The entire process is truly amazing to witness.
I want to sincerely thank both Sysco and AB Foods for giving me such an incredible opportunity to learn about the incredible Kobe beef story and product. We look forward to using this product on our menu.
Posted on by Chef Zane Holmquist | in Chef Zane, In The Kitchen | No Comments »
I haven’t had time to write much but we have been busy this week working on menu ideas. Chris, Jon and I have been focusing on dinner entrée items. We have been working on a tuna dish with Portuguese chorizo, a dish that is a variation of duck l’orange, a boneless short rib and the pork dish that we have focused on for the last few days. The pork dish is Idaho Berkshire pork with maple cap mushroom jus, butternut squash gnocchi, roasted sunchokes and peppered apple relish. This weekend we plan on a few more practice runs with the pork dish and spending some additional time on the duck dish.
I did get distracted today when the soy sauce powder and coconut powder arrived from WillPowder. We are looking forward to experimenting with these two items soon. Another distraction this week was the arrival of Chef Jon’s second child. He and his wife have a baby girl named Ava and we are happy to report that everyone is doing well.
We have been particularly busy in the restaurant and in banquets over the last two weeks. It has been great to be busy and keep the staff working even though the snow that we have had does get the staff thinking about the upcoming ski season.
We have also been working on getting ready for the March of Dimes Signature Chef event on Thursday, October 23rd. We have ordered the Utah elk shanks and the mushrooms for the mushroom ragout. Chef Raymond and Chef Tim have been working on several dessert items for the dinner menu and this evening I spent some time with them as they were making ice cream pearls for the March of Dimes event. Here are the photos of Chef Ray working with the dewar and the liquid nitrogen creating the pearls.
Monday I leave for Idaho to visit Snake River Farms and go through the processing plant where they process the domestic Wagu and Kurobuta pork.
