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 September 22, 2010 by Sarah Myers | in News, The Glitretind | 2 Comments »
It is with great please that we welcome Ann Giles Weisford to our staff. We are so please that Ann, her husband and two English bulldogs have relocated to Park City, Utah. Ann is a New Jersey native who’s family relocated to Winston-Salem, NC when she was ten. There she developed her passion for horseback riding. She attended the University of North Carolina and majored in Art History, studying abroad in London and Norway. Upon graduation she moved to Chicago and began working in the restaurant industry.
The Lodge will continue the time honored traditions of the annual holiday gingerbread creation which is the centerpiece of the holiday decorations in the Main Lodge (more gingerbread information to come soon) and the house made chocolate program under Ann’s direction. We will provide regular updates here and on Chef Zane’s blog in regards to the Winter and holiday menus.
Posted on July 14, 2010 by Sarah Myers | in News, The Glitretind | No Comments »
On July 17, 2010, Chef Zane and 30 of the top chefs from around the country are converging on Ohio to attend the 8th Annual Veggie U Food & Wine Celebration. Why? Because it benefits an organization solely focused on helping kids become healthy adults…Veggie U!
Veggie U, a not-for-profit organization at the Culinary Vegetable Institute, is committed to fostering a synergy between educational, nutritional and agricultural goals to combat the rising epidemic of childhood obesity. Veggie Ujoined forces with tops chefs, such as Holmquist, some of the area’s finest educators, a nutritionist and a local physician to see how the program could impact the childhood obesity challenge.
A group of area Master Teachers spent more than 18 months volunteering their free time to formulate a curriculum teaching an Earth to Table™ concept aimed at fourth graders. A kit complete with seeds, soil, flats, root view boxes, grow lights and a worm farm gives teachers needed materials for this hands-on study. These materials allow the student to see, hear, taste, feel and experience the process of planting, growing and harvesting a crop in their classroom. And the best outcome is the opportunity to eat their results!
It’s through fundraising events like the 8th Annual Food & Wine Celebration, as well as generous private and corporate donations, that Veggie U can continue to promote good eating habits for generations to come.
For over 25 years The Chef’s Garden has been renown for supplying the worlds best Chef’s and restaurants, including Chef Zane and the Glitretind, and now you can bring that reputation and nutrition home to your kitchen!
Posted on December 15, 2009 by Sarah Myers | in The Glitretind, The Lodge | 3 Comments »
Come to Stein Eriksen Lodge this holiday season to see the awe-inspiring gingerbread creation, favorite attraction of the Lodge. This year’s creation is a nine feet long, four feet wide and five feet tall gingerbread Thomas the Train. The edible confection is the eighth such masterpiece of executive pastry chef Raymond Lammers, who oversees the design and construction of a different gingerbread structure for the Lodge each year.
Featuring over 250 pounds of gingerbread and 80 pounds of icing, Thomas has operating wheels, eyes and colored icing to match the original colors of Thomas the Train.
In addition to marveling at the gingerbread masterpiece, young guests can express their own creativity in gingerbread classes led by Lammers and executive chef Zane Holmquist. The Build Your Own Gingerbread House parties will be held Monday, Dec. 21 and Dec. 28 from 4-5:30 pm. The cost is $60 and includes hot chocolate, gingerbread panels, icing, candies, and instructions. Guest will want to book early by calling 435.645.6460, class size is limited and children eight and under require adult supervision.
Posted on September 25, 2009 by Sarah Myers | in The Glitretind | 3 Comments »
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 August 11, 2009 by Sarah Myers | in News, The Glitretind | No Comments »
A Chef’s Guide to the Best Food in Salt Lake City and Park City, Utah - by Alison Wellner
http://culinarytravel.about.com/od/mountainwestfoodtravel/a/ChefGuideSaltLake.htm
Posted on June 8, 2009 by Sarah Myers | in The Glitretind | 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.
