September 29, 1:00 P.M. Brunch: Stein Eriksen Lodge Presented by Park City Area Restaurant Association
September 29, 2024 01:00 PM
Spend An Unforgettable Sunday with Vice President of Food & Beverage Operations, Corporate Chef, Zane Holmquist
25 11th Ave, New York, NY 10011, USA
We are proud to welcome Vice President of Food & Beverage Operations, Corporate Chef Zane Holmquist of Park City’s Stein Eriksen Lodge for an unforgettable brunch event. Lauded as the Famous Sunday Brunch under Holmquist, the extravagant spread at Platform by JBF will feature traditional breakfast favorites, made-to-order stations, a variety of hot and cold entrées, along with a variety of salads, starches, seafood, and housemade desserts. Master botanical distiller Sara Sergent of Park City’s Alpine Distilling will complete the ultimate brunch experience with seasonal cocktails created from her decorated portfolio of botanical spirits.
Dining Table $95 | Internal Chefs Counter $105
MENU
Rocky Mountain Elk Tartare with Rye-Cured Egg, Ski Queen Cheese, and Ancient Viking Bread
Breakfast Bread Selection > Poppy Cinnamon Knots, Pear–Rhubarb Skolebrød, and Sechskornbrot
Vegetarian: Contains dairy, egg, and gluten
Fruit Cup> Valrhona Dulcey Chocolate with Palisade Peach, Crystallized Fruits, and Star Anise
Vegetarian: Contains dairy and soy
Lobster and “Eggs” with Champagne Sabayon
Contains dairy and shellfish
Crispy Pork Belly with Coddled Duck Egg, Baby Potato–Chantarelle Mushroom Hash, and Golden Marigold Sauce
Contains dairy
Pistachio–Fig Kransekake with Almond Dacquoise, Balsamic-Preserved Fig, Whipped Ricotta, and Utah Honey
Contains dairy and nuts
A Gift from Stein Eriksen Lodge> Cardamom Meringues, Dried Berries, and Valrhona Opalys Chocolate Granola
Alpine Distilling x Stein 52 Aquavit Tasting Ice Bar
Premium Champagne
Aquavit Red Snappers
Contains soy
About Zane Holmquist:
Utah native Zane Holmquist is the vice president of Food and Beverage Operations, Corporate chef at Stein Eriksen Lodge Deer Valley. In this capacity he oversees the food and beverage teams at Stein Eriksen Lodge, The Chateaux Deer Valley, and Stein Eriksen Residences. In 1989 Holmquist participated in Salt Lake Community College’s Culinary Arts Institute culinary apprenticeship program. Holmquist then moved to New York to study at the Culinary Institute of America in Hyde Park. It was here that he began to develop his own unique style further refined in Hawaii and California. In 1994 Holmquist returned to his native Utah and joined the team at the Stein Eriksen Lodge in 2000. Over the past 35 years, Holmquist has become a leader in the food industry, winning numerous awards and showcasing his work at the renowned James Beard House in New York and on NBC’s TODAY Show. In 2005, he was the recipient of the Governor’s Culinary Artisan Award, and his cuisine has been featured in numerous publications including SKI, Bon Appétit, Sunset, Salt Lake Magazine and Triathlete. When tasked with creating seasonal menus for multiple restaurants he chooses to source ingredients from farmers and vendors who have set the bar for quality and consistency, creating a truly unique dining experience. Holmquist has instituted an externship program at the Lodge to develop younger chefs and encourage them to discover their own talents. He regularly hires externs from the Culinary Institute of America as well as local culinary programs to train in his kitchens. He has been a guest lecturer at the Culinary Institute of America and served as a member of the Salt Lake Community College’s Alumni Council. In 2015, Holmquist was appointed to the Utah Department of Alcoholic Beverage Control Advisory Board where he continues to serve.
About Jonathon Miller:
Executive chef Jonathon Miller manages day to day operations of Stein Eriksen Lodge’s three restaurants and banquet program. Miller joined Stein Eriksen Lodge as a cook in 2005 and through his passion for hospitality and taking care of guests, worked his way to the executive chef position a decade later.
Miller learned to cook as a young man cooking for his two older brothers and began his career tossing pizzas in the south hills of Pittsburgh. He ventured west for training and culinary education, working with celebrity chefs in Colorado where he discovered a love of the resort mountain culture and lifestyle. He medaled in American Culinary Federation Junior, State and Regional Competitions and graduated with a culinary degree from Colorado Mountain College. Travels and life took him to Utah where he began at Stein Eriksen Lodge. His passion here includes using the highest quality of ingredients and providing guests with a flawless experience at every interaction.
About Jeremy Garcia:
Executive pastry chef Jeremy Garcia leads the pastry team across the many award-winning dining experiences at Stein Eriksen Lodge. With a wide range of clientele that stay at the Lodge, Garcia and his team create everything from French pastries, desserts for the seasonal menus in the restaurants, or trying new flavors on the Sunday brunch buffet.
Before coming to Stein Eriksen Lodge, chef Garcia worked for the Broadmoor Hotel in Colorado Springs, Colorado for four years where he held the position of sous pastry chef for restaurants overseeing over a dozen different outlets. Before the Broadmoor, he was the pastry chef for The Cliff House at Pikes Peak in Manitou Springs for six years. Now, at the Lodge, chef Zane Holmquist, VP of Food and Beverage Operations and Corporate Head Chef, and Chef Jonathon Miller, executive chef, provide chef Garcia and his team as much flexibility as they would like, allowing them to always experiment and try out new recipes and flavors.
About Sara Sergent:
Sara Sergent is the master botanical distiller and CEO for Alpine Distilling. Sergent is the most decorated botanical distiller in the country. Her botanicals are sourced from around the world and treated to 100% vapor extraction at her proprietary formula of “proof, pressure, and speed” to craft Gin that has been awarded "Gin of the Year" in London, 4X Best Craft Gin by USA Today, “Best in Show” at the TAG Awards Las Vegas, Double Golds at Women Wine & Spirits in London, SIP Awards California, and TOP50 in New York, and the highest ranked US Gin at the World Spirits Competition. In addition to Alpine’s gins and liqueurs, she has crafted botanical spirits for Stein Eriksen Lodge, St. Regis Deer Valley, Auberge Collection, the Rolls Royce & Bentley Enthusiasts Club and Capital One. Sergent made her first gin in Edinburgh, Scotland, and followed that with gin distilling at Alpine Distilling. Sergent shares her botanical expertise through Alpine's custom Gin Experience in the creation of countless gins that has been written about in Forbes, Vogue, Travel+Leisure, Bella Magazine, Wine Enthusiast, Cosmopolitan, Men’s Journal, Food Network Magazine, Hotels Magazine, Outside, and highlighted on BRAVO and PBS. Alpine Distilling is proud to be a Green Business with Recycle Utah in Park City and to have been awarded the Business of the Year 2022 by Recycle Utah AND the Utah Green Business Award 2021 by Utah Business and Rocky Mountain Power.
About Park City Area Restaurant Association:
The Park City Area Restaurant (PCARA) is a 501c (6) non-profit organization comprised of over 70 Park City area restaurants created to promote the uniqueness of restaurants in this majestic area of Utah. The PCARA enjoys touting cuisine with originality served up in a resort-town atmosphere that will take guests away from the mundane. PCARA believes that if someone wants great food, a carefree atmosphere and a quick escape from the ordinary, a visit to Park City for breakfast, lunch or dinner is the right choice.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.