Last weekend, our very own Vice President of Food & Beverage Operations and Corporate Chef, Zane Holmquist, had the prestigious honor of being invited to cook at the James Beard House in New York City. Many chefs spend their entire careers dreaming of showcasing their food at this distinguished venue. We are so proud to support him in this great achievement for the second time.
The late James Beard was a cookbook author, teacher, and champion of American cuisine. He helped mentor generations of chefs and food enthusiasts to embrace their love for the culinary arts. The James Beard Foundation was created in his honor and continues to support this legacy.
“The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone.” - James Beard Foundation Mission Statement
James Beard House, in Greenwich Village, New York City, is where Beard used to hold cooking classes and prepare meals for his food-loving friends. For over 25 years, the most reputable chefs in the world have been invited to prepare and showcase their food in this famed venue.
Last Saturday, James Beard House hosted “Park City Panache,” a celebration of the chefs at the forefront of Park City’s diverse, competitive, and artisanal culinary scene. Five of Park City’s leading chefs, including Chef Zane, were selected to each prepare one of the five courses in this elaborate meal. Zane selected Chef Jonathon Miller, Executive Chef at Stein Eriksen Lodge, to accompany him at this event.
Chef Zane and Chef Miller prepared rabbit saddle porchetta and cider-braised rabbit leg with foie gras, carrots, mushrooms, and apple mostarda. They paired this dish with local Mountain West Ruby Hard Cider. The James Beard event sold out within a week, and was a grand success overall, bringing greater attention and recognition to the established dining scene offered in Park City.
Both Chef Zane and Chef Miller also had the opportunity to cook for the Condé Nast Guest Chef luncheon where they featured a Turmeric Seared Wild Salmon dish with seasonal berries mixed with freekeh and a fresh-made dressing. They sold out at the luncheon event as well.
For more information on Chef Zane, and his sustainability efforts in the food and beverage department at Stein Eriksen Lodge, visit here.
To experience Chef Zane’s carefully cultivated seasonal menu for yourself, stop by any of Stein Collection’s award-winning restaurants:
Glitretind Restaurant at Stein Eriksen Lodge, 435.645.6455
Troll Hallen Lounge at Stein Eriksen Lodge, 435.645.6455
The 7-8-8-0 Club at Stein Eriksen Residences, 435.940.6602
Cena Ristorante & Lounge at The Chateaux Deer Valley, 435.940.2200.
Chef Zane uses fresh, locally-sourced, and seasonally inspired ingredients to develop delectable pairings at each restaurant. The dish featured at James Beard House is currently offered on the Glitretind Restaurant dinner menu. Come taste it for yourself!
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