Posts Tagged ‘Salt Lake City Restaurants’

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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Tour de Franck’s

Wednesday, September 7th, 2011 No comments

On Saturday night we had the opportunity to experience another gem of Salt Lake City Dining. This time we were directed to the restaurant by artist, Traci O’Very Covey, and photographer husband, Mikel Covey. Mikel actually photographed this Chef and his food creations a few years back. I doubt that we would have found this restaurant as it was on the outskirts of town, hidden in a park-like setting. We met Chef Franck, a charming man who carries his strong french accent with him, and learned a bit about his background and his life style. Chef Franck, an award-winning chef, is slim and trim. No wonder, since he rides his bike to work and then home again in the dark after an evening of creating his culinary masterpieces.

Chef Franck with Karin 225x300 Tour de Francks

Chef Franck Peissel of Franck's, Salt Lake City

 

 

 

 

 

 

 

 

 

 

 

The restaurant has a large flat-screen TV in the main dining room that serves as a window into the kitchen, where you can observe the kitchen in action.  The service was perfect – our waiter was Russell.  The corkage fee was lower than any we have encountered anywhere: $12 per bottle.  But best of all was the diversity and creativity of the menu options.   We took a fabulous tour through the menu, sharing multiple appetizers, entrees and desserts.

Here is a sampling of our delicious fare for the evening:

 

 

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Unbeatable Beets at Pago SLC

Thursday, September 1st, 2011 No comments

I love beets, but I know I am in the minority.  Pago in Salt Lake City prepares a wonderful salad called Cinnamon beets+nut crunch, yogurt, truffled honey and greens.   It could turn you into a beet lover. 

Cinnamon Beets + nut crunch yogurt truffled honey greens Unbeatable Beets at Pago SLC

Cinnamon Beets + nut crunch, yogurt, truffled honey, greens

If you absolutely don’t want to try beets, there are many other delicious options, including the Market Salad or the Caprese.

Caprese + hand pulled mozzarella boquerones heirloom tomatoes croutons herb vinaigrette 300x225 Unbeatable Beets at Pago SLC

Caprese + hand pulled mozzarella, boquerones, heirloom tomatoes, croutons, herb vinaigrette

 

Market Salad at Pago SLC 300x225 Unbeatable Beets at Pago SLC

Market Salad at Pago SLC

 

 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
Gary and I were invited to visit Pago by our good friend, Teresa Beck, a Salt Lake City local.  Once again, we were delighted to experience casual, fine dining in Salt Lake City. 
The main course options were as  interesting as the salads with selections like Moroccan Fried Chicken or Quail Panzanella.  Teresa and I opted for the Ahi Tuna, prepared rare, with green beans, eggplant, and a lemon basil beurre de nage with preserved lemon.  Gary selected the “New York” Pork with a chimichurri, greens and natural sauce. 
Ahi Tuna Special at Pago SLC Unbeatable Beets at Pago SLC

Ahi Tuna Special at Pago SLC

We had the opportunity to talk to Chef Mike Richey about the menu and about his experience as chef since the opening of Pago in May of 2009.  They focus on supporting all the local artisans whenever possible for everything from vegetables to chocolates and cheeses.  We can’t wait to make a repeat appearance at Pago.
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A Precious Discovery in Salt Lake City: The Copper Onion

Saturday, August 20th, 2011 2 comments

I usually don’t think of Salt Lake City as a culinary destination, BUT…I now have a new view on that notion.  This week we discovered The Copper Onion, recommended by our Graphic Designer and Artist for Cook the Part, Traci O’Very Covey.  The menu was creative and filled with interesting choices emphasizing seasonal, local fare. Our entrées were extraordinary:  Griddled Alaskan Halibut with herbed spaetzle, piquillo pepper vinaigrette, and creminelli sausage, and Cast-iron Mary’s Chicken in vinegar sauce with market vegetables, roasted potatoes and roasted garlic.  Fabulous dinner with great prices and superb service.

 

We met Chef Ryan Lowder, who was happy to share the recipe for a signature dish, Riccota Dumplings, included below.

I leave his interesting notes on the list of ingredients for a chuckle.  We will have to try these Ricotta Dumplings during our next visit!

Ricotta Dumplings
2 lbs. ricotta
4 egg yolks
3 eggs
1/2 lb. parmigiano reggiano cheap parm
1 lb. spinach lanched
1 1/2 cups flour
.3 tsp nutmeg
salt
preserved lemon garnish
thyme garnish
butter brown

– Blanch spinach and squeeze the hell out of it – chop fine
– Combine all but the flour and mix well
– Add flour in small amounts and mix until just blended
– Make sure you sample to check seasoning
– On the pickup, place boiled dumpling in super hot brown butter and caramelize a dad bit
– Finish with thyme and lemon

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