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 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 September 25, 2009 by Sarah Myers | in Dining | Comments Off
Park City TV and Salt Lake Magazine teamed up to produce another episode of the Burger Bunch. This time they were in search of the best burger in the Wasatch. They visited the Glitretind Restaurant to enjoy the Stein’s Burger prepared by Chef Zane Holmquist. Watch the video to hear their reviews.
[youtube:http://www.youtube.com/watch?v=0P6ANtLz0_g]
Posted on June 8, 2009 by Sarah Myers | in Dining | No Comments »
Who said you can’t have dessert first? Not me. I brought guests from out of town to the Lodge for dessert in the Troll Hallen Lounge. It was amazingly difficult to pick just one dish from all the luscious desserts created here at the Lodge, so we ordered three of them to share; crème brûlée, Belgian Chocolate Decadence and Berries & Champagne Sabayon. I was able to snap a quick photo of the crème brûlée before it was devoured.
Posted on April 23, 2009 by Chef Zane Holmquist | in Chef Zane, Dining | 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, Dining | No Comments »
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.
