Posts Tagged ‘Park City Restaurants’

Yuz(u) Will Love These

Monday, February 15th, 2016 No comments

thumb_IMG_5079_1024thumb_IMG_5072_1024The long anticipated arrival of Yuzu Pearls allowed me to try this fabulous dessert and share the result with you. The Yuzu fruit is a citrus fruit originating in East Asia. It looks and tastes a lot like a lemon. It first came to our attention when we ordered dessert at Yuki Yama in Park City. We almost never have room for dessert after eating sushi, but this beautiful little dessert passed by and we were intrigued. It was a light, citrus flavored cheesecake and immediately had to research how we can create these at home. After a bit of searching, I found yuzu juice and yuzu pearls. I decided to give the pearls a try. The result is a very good imitation of the dessert from the sushi restaurant.

Here are the ingredients and the steps to make this yummy, yuzu cheesecake:

5 oz. graham cracker crumbs
4 tablespoons butter, melted

8 oz. cream cheese, room temperature
8 oz. mascarpone cheese, room temperature
8 oz. whipping cream
1/4 cup caster sugar
1 teaspoon vanilla

1.5 oz. Yuzu Pearls
1 gelatin leaf

Extra whipping cream for serving.

You will need 8 small canning jars or other glass containers.

Process the graham crackers in a small food processor and mix in the melted butter. Put 2 to 3 tablespoons of the mixture into the bottom of the small jars and press down – I used the tamper from my espresso machine.

Soften the gelatin leaf in a small amount of water and remove from water and put into a small saucepan. Add the yuzu pearls and heat over a larger pan of boiling water until softened. Process the yuzu pearls and gelatin in a small food processor until the pearls are dissolved.

In a large bowl of the electric mixer, process the cheeses until smooth. Add the caster sugar and process until combined. Add the vanilla and the yuzu mixture and blend.
Beat the whipping cream until stiff and fold into the cheese mixture.

Spoon the cheese mixture into the jars and close with lids until ready to serve.

When serving, remove lids and add decorative whipping cream to the top.


Another St. Regis Recipe To Try at Home: Caramelized Cauliflower and Pistachio Pesto

Sunday, October 14th, 2012 No comments
Cauliflower with Pistachio Pesto

Cauliflower with Pistachio Pesto


Another of my favorite menu offerings at the J&G Grill was the cauliflower that we ordered for one of our starters.  My publishing partners and I  all love cauliflower and voted this the most incredible of the veggies we tasted.

Caramelized Cauliflower and Pistachio Pesto

I actually came back from Utah and immediately prepared this for Gary.  In the process, I converted the measures from grams and simplified this a bit, but it was still delicious.

For the Pesto  (as I modified it)
5 oz. toasted pistachios
2 cups tightly packed fresh basil
1/2 finely chopped Jalapeño (couldn’t find Green Thai chili)
1 teaspoon lemon zest
1 cup extra virgin olive oil
1/2 teaspoon salt
1 oz. micro-planed Parmesan

Blanch and shock basil, squeeze out all excess water in clean kitchen towel.  In the food processor combine basil, olive oil, and salt and puree until completely smooth.  Add remaining ingredients and puree until coarse.

To Serve:
1/2 cauliflower cut into 1-2″ nuggets
salt/black pepper as desired
2 ounces toasted pistachios
Extra Virgin Olive oil
Chopped basil or micro basil

Heat pan with olive oil and sauté cauliflower until very well caramelized and tender.  add pistachios and cook until toasty, then season with salt and pepper (they also called for marjoram leaves, which I omitted).  Smooth some pesto into the bottom of a hot side bowl.  Fill with caramelized cauliflower and finish with the micro basil.


A Culinary Thrill at the J&G Grill at Deer Valley

Thursday, October 4th, 2012 1 comment
Chef de Cuisine, Shane Baird at J&G Grill at Deer Valley, Park City, UT

Chef de Cuisine, Shane Baird at J&G Grill at Deer Valley, Park City, UT

Last week as we had a Crosswalk Press retreat in Park City, UT, we had the opportunity to have one of our working dinners at the J&G Grill at Deer Valley. J&G is a signature name for this famous chef Jean-George Vongerichten restaurant. While JG was not personally there to greet us, we were welcomed by both the Chef de Cuisine, Shane Baird, a fiery young (29) chef with international experience that belies his youth, and Regis Perret, General Manager, with a convenient name for his current position at the St. Regis. The cuisine is considered to be French-American with Asian influence. After a delightful dinner, mixing things up by ordering the vegetables as our starters, followed by Hawaiian Butterfish with Malaysian Chili Sauce and Thai Basil and Bryna’s selection of the “Neighborhood Menu” (their version of a fixed price menu), we were treated to wonderful narratives about chefs’ weekly calls with Jean-Georges to discuss menu ideas and to pool the wisdom of the entire team. We then moved on to the full kitchen tour and were astounded by the size of the kitchen (behind the scenes) and the scale of the operation to support the culinary needs of this exclusive hotel and restaurant. (Photos below)


Shane was also kind enough to share several of his recipes with us and I will share a couple of our favorites here. The Butterfish was delightful, but the dish can be substituted with halibut if that’s easier to find in your part of the country.  The Caramelized Cauliflower and Pistachio Pesto will be shared in my next post.


Hawaiian Butterfish, Malaysian Chili Sauce, Thai Basil

Hawaiian Butterfish, Malaysian Chili Sauce, Thai Basil

Butterfish with Malaysian Chili Sauce, Thai Basil
2 oz. Garlic, minced
3 oz. Ginger, minced
4 oz. Scallion whites, sliced thin
4 oz. Scallion greens, sliced thin
1 jar Guilin chili sauce
4 oz. Light soy
3 oz. Rice vinegar
3 oz. Shaoxing
4 oz. Sugar

Fry garlic in non-stick pan in grapeseed oil until golden, then strain through chinoise and put in a rondeau.  Repeat with ginger.  In the rondeau, sweat scallion whiles without oil over medium heat until completely soft.  Add remaining ingredients except scallion greens and cook, stirring until loose syrup consistency.  Place scallion greens in hotel pan and pour sauce over them, stirring thoroughly to wilt.

Butterfish fillet – skin off
Celery, brunoise
Thai basil oil
Inner leaves of celery

Season Butterfish gently with salt and white pepper.  Sauté in grapeseed oil over medium heat until golden and just cooked.  Blot well on paper towel.  Heat sauce in a small pot until just hot, being careful not to reduce.  Heat celery with a water and salt.  Place a pool of the heated sauce in the center of serving plate and encircle with basil oil.  Place Butterfish on top.  Top fish with a mound of the celery, garnish with celery leaf and drizzle basil oil over.

The Kitchen Tour



It’s a Scone, it’s a Biscuit, it’s a Parmesan Bite!

Friday, March 25th, 2011 6 comments

Parmesan Bites

Karin with Chef James Dumas

Yet another visit to the High West Distillery during a ski trip to Park City yielded
an introduction to Executive Chef, James Dumas, and his generous sharing of the recipe
for the yummy morsels that are served while you await the schnitzel or other whiskey-infused

I tried the recipe at home last night and had to halve it because I didn’t have the
commercial mixer required for the mega quantity recipe.  Below is the recipe with my
modifications in quantities.

Chive Parmesan Scones
1 lb. 9.5 oz. flour
1 oz. baking powder
1 oz. Kosher salt
1 1/2 cups grated Parmesan
9 oz. butter, cut into pieces
1/2 cup chives, minced
2 cups sour cream
melted butter
grated Parmesan
cracked pepper

Combine flour, baking powder, salt and cheese in bowl of mixer.
Add butter and mix until the consistency of fine meal.
Add chives and sour cream, mix until dough holds together.
Roll out dough to 3/4 inch or 1 inch.
Cut with 1 1/2 inch cookie cutter and place on baking sheet (parchment paper helps so you
don’t have to clean up the melted parmesan from the pan).
Brush with melted butter, sprinkle with parmesan cheese and pepper.

Bake for approx 12 minutes or until nicely browned in 375 degree pre-heated oven.

New York born and Swiss trained, James specializes in combining regional and seasonal
ingredients, innovative approaches and classic cooking techniques. James’ hospitality
mantra is to offer unique food from the freshest ingredients, exceptional service, and
comfortable ambiance paired with great wine and spirits.