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
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
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:
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
- 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 15, 2011 by Sarah Myers | in About Stein Eriksen Lodge, History of Park City | No Comments »
Head on over to our Facebook page and you could win a three-night ski vacation!
We will host you and a guest for three nights complete with daily breakfast, ski rentals, adult lift tickets to Deer Valley Resort and transport you to and from Salt Lake International Airport.
Winner will be announced October 17, 2011.
Visit Stein Eriksen Lodge on Facebook for all the details and to enter for your chance to win!
Posted on August 5, 2011 by Sarah Myers | in About Stein Eriksen Lodge, Events, Festivals and Concerts | No Comments »
Summer is still going strong in Park City. This weekend marks the 42nd Kimball Arts Festival on Historic Main Street Park City. This event is an amazing opportunity for art enthusiasts to stroll main street viewing works from 220 exhibiting artists.
Historic Main Street just minutes from the hotel via complimentary shuttle service.
Once known as Kimball Corner, the original Kimball Art Center building on the property operated as a livery stable built to serve the tiny mining community. In 1929, the site transformed into the Kimball Brothers Garage and for 43 years the garage served Park City’s automotive needs. In 1976, arts enthusiast Bill Kimball, along with support from members of the Park City community, transformed the dilapidated garage into a non-profit community center for the visual arts. Since that time, the Kimball Art Center has served art lovers in the Park City area by providing top quality exhibitions and events. Today the Kimball Art Center is free and open to the public year-round offering classes for children and adults.
Make a weekend of the event and book the Summer Renewal Package which includes a deluxe bedroom and three course dinner in the Glitretind Restaurant.
Posted on July 25, 2011 by Spa Director | in Spa at Stein Eriksen Lodge | No Comments »
Outdoor recreation’s contribution to health should be considered in the context of wellness. For nearly thirty-years, our guests have been experiencing the pletiful year-round recreational opportunities accessible from the back doors of the Lodge.
The Spa at Sein Eriksen Lodge, recently named the #1 Resort Spa in U.S – Condé Nast Traveler 2011 Readers Poll, is a sanctuary for guests to create a sense of balance. We carefully select skin care products guests can use between treatments to enhance their well being and personal evolution.
This month we are higlighting 5 Epicuren skin care products
|1. CxC Vitamin C Complex- A scientifically advanced antioxidant complex designed to neutralize free radicals and their damaging effects. Applied daily, this moisturizing formula helps to dramatically reduce the visible signs of aging and improve your complexion’s overall radiance.
2. Active Sport Treat Sunscreen SPF 30- Active Sport Treat provides imperative broad spectrum protection and leaves the skin feeling non-greasy. This water resistant formula also contains moisturizers and antioxidants that are known to counteract the damaging effects of the sun.
|3. Micro-Derm Exfoliating Cream- An advanced microcrystal exfoliation cream that sloughs off unwanted dry or dead skin cells, leaving the skin feeling soft and smooth. Specifically designed for problem areas such as fine line, wrinkles, congestion, pigmentation variations, and small scars.
|4. Retinol Anti-Wrinkle Complex- A synergistic, antioxidant blend formulated to target and correct the effects of time. Skin will look firmer and smoother, while the appearance of fine lines are diminished to magnify a brilliant, youthful complexion.
|5. Hydro Plus Moisturizer- A rich crème that drenches the skin in moisture while remaining lightweight and mild. This natural, indulging blend helps protect against dehydration for a soft, healthy complexion.
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
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 July 7, 2011 by Sarah Myers | in About Stein Eriksen Lodge | No Comments »
Travel + Leisure just released the results of the 2011 World’s Best Hotels, as voted by their readers. We are so pleased to receive the #2 hotel in USA & #27 worldwide.
If you haven’t had the opportunity to experience the Lodge you can enter to win a luxury three-night stay this winter for you and a guest.
Enjoy an après ski horse drawn sleigh ride from the back steps of the Lodge.
Posted on June 22, 2011 by Sarah Myers | in Visiting Park City, Wine Tips from Cara | No Comments »
I attended a symposium at Ridge Vineyards this May.
Located in the Santa Cruz Mountains Ridge Vineyards was instrumental in creating a vineyard driven expression of a vintage year. Each year the percentage of Cabernet Sauvignon, Merlot and Cabernet Franc changes depending on the how the grapes taste after they have finished their elevage. Their Montebello bottling is blended by a team who jointly recommend the blend for the vintage. Each year the blend of the Montebello will change slightly. Montebello ages very well. The 1992 I had in 2011 was perfectly poised and very beautiful. The 1978 Montebello was graceful and silky. The 2000 vintage tasted in 2011 felt very young with many years of bottle aging ahead.
Posted on by Sarah Myers | in Spa at Stein Eriksen Lodge | No Comments »
Three-day holiday weekends are a mixed blessing. There is such pressure to get out of dodge and do something memorable. Gas prices are on the rise and the logistics of long-distance travel only creates more stress. The Spa at Stein Eriksen Lodge has partnered with Centered City Yoga to create a solution, the affordable Mountain Yoga Retreat. The two-day yoga retreat, just 35 minutes from Salt Lake, features gentle flow, core and restorative yoga sessions led by Kate Crews of Centered City Yoga.
For $300 per room guests will receive 2-nights in a deluxe bedroom and 3 yoga sessions. Retreat guests will also be privy to a 30% discount on all Stein Signature Spa Services, complimentary use of fitness and pool facilities, and discounted dining in the Glitretind Restaurant.
To reserve your spot contact reservations at 800.453.1302.
Posted on May 2, 2011 by Sarah Myers | in Spa at Stein Eriksen Lodge | No Comments »
Relieve Mom’s everyday stress with an 80 minute Signature Spa Treatment and a Complimentary 25 minute Pedicure for $195 at The Spa at Stein Eriksen Lodge.
As our guest, she will be able to unwind and enjoy all of our Spa Amenities including a fitness center, outdoor heated pool and hot tub, steam and dry sauna, hot and cold plunge, and relaxation rooms. Contact the spa concierge at 435.645.6475 or email@example.com.