Posts Tagged ‘Park City’

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

Thursday, October 4th, 2012 1 comment
Chef de Cuisine e1349381928556 225x300 A Culinary Thrill at the J&G Grill at Deer Valley

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 300x225 A Culinary Thrill at the J&G Grill at Deer Valley

Hawaiian Butterfish, Malaysian Chili Sauce, Thai Basil

Butterfish with Malaysian Chili Sauce, Thai Basil
Sauce
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.

Serve
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

 

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The Paper Boy Delivers: Parchment Paper Wrapped Salmon

Wednesday, August 22nd, 2012 No comments

Sam Wood was the main chef for our Park City dinner last night. It’s perfectly ok to turn the kitchen reigns over to your house guests and it can be great fun. Everyone pitched in with appetizers and salads as Sam took center stage with his delicious, moist salmon. He shares his recipe and demonstrates his technique in the pictures above for a wonderful dinner of Parchment Paper Wrapped Salmon. Always start with fresh, delicious salmon. This recipe ensures a moist, flavorful meal.
Parchment Paper Wrapped Salmon

Zest of 2 lemons
2 lemons, thinly sliced
1 large yellow onion, thinly sliced
salt
pepper
olive oil
3 lbs. Wild King Salmon (8 ounces per person)
parchment paper
tin foil

Cut 12” piece of parchment paper for each salmon filet.
Put about a tablespoon of oil on the paper, place a few slices of the onion and lemon on the oil, layer filet over all. Salt and pepper filet and drizzle with a small amount of olive oil. Spread a teaspoon of lemon zest over filet. Add more onion and lemon. Fold over the parchment paper making a pocket around the salmon. Then encase the entire package in foil. Repeat for each filet.

Bake in 400 degree oven for 15 minutes. Open one packet to ensure salmon is done to your liking. Bake up to 5 minutes more if required.
Unwrap and serve.

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Riverhorse on Main Always the Same: Fabulous

Monday, April 4th, 2011 No comments
Macademia crusted halibut Riverhorse on Main Always the Same: Fabulous

Macadamia Crusted Halibut

We had the pleasure once again of dining at the Riverhorse on Main In Park City and meeting Chef Seth Adams.  The offerings are so sophisticated and quality is predictable, but I could not have predicted this Chef: young, handsome and totally engrossed in ensuring perfection of every meal.

He shared the recipe for the Macadamia Nut Crusted Alaskan Halibut:

7 oz. filet per person

Breading is a mixture of sourdough bread crumbs, macadamia nuts, parsley, salt and pepper.  Sautéed in olive oil and finished in the oven.

The halibut was served with a Mango Chutney of chopped mangoes, Thai chili garlic sauce, fresh parsley.  Also on the plate was a lemon Beurre Blanc of olive oil, shallots, lemon juice, cream, butter, salt, white pepper and cayenne pepper.  Herbed mashed potatoes included basil, chives and parsley with, my guess, some butter and cream.

 

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A Guaranteed Winner for the Chili Cook-Off: Park City Chili

Saturday, January 8th, 2011 5 comments

Kristina is in urgent need of this recipe for her chili cook-off  on Monday.  Team SMS is a “cooking” marketing agency: http://teamsms.com/ Check it out!

This Chili is a favorite during our winter trips to Park City.  We will be sure to cook this during the upcoming Sundance Film Festival (Jan 20-30).

Park City Chili

2 pounds chuck steak, cubed
2 large onions, diced
1 red pepper, coarsely chopped
1 green pepper, coarsely chopped
12 cloves garlic, crushed,
1-1/2 teaspoons ground cumin
1 tablespoon paprika
1 tablespoon ground chipotle pepper
3 tablespoons chili powder
1 can (32 oz.) crushed tomatoes
1 15 oz. can pinto beans
1 15 oz. can Cannellini beans
1 15 oz. can red kidney beans
1 32 oz. box beef broth

Shredded cheddar cheese
Corn chips
Chopped Cilantro
Avocado

Brown the chuck steak, drain and reserve.
Add a few tablespoons of olive oil to a large pot.
Saute’ onions about 5 minutes, add peppers, and continue to sauté until vegetables are tender.  Add garlic and cook for 1-2 more minutes
Add spices, tomatoes and beef broth.
Simmer for 1-1/2 hours.
Add the beans and simmer another 30 minutes.

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