• Tuesday, December 1, 2020

Park City Restaurants

Après-Ski Cuisine
By , Chef de Cuisine, J&G Grill
March 11, 2014

Skiing can work up an appetite like nothing else. But whether you’re looking to après-ski or just après a long day at the office, here’s a lineup of decadent recipes by Chef de Cuisine Shane Baird at the J&G Grill in St. Regis Deer Valley. The “J&G” in J&G Grill stands for Jean-Georges, who needs no introduction and whose tutelage is no joke. Don’t be intimidated. Just whip up one of the hotel’s famous Bloody Marys and get to cooking.

Bloody Mary


16 oz can tomato juice
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cornichon juice
2 tsp horseradish
1 tsp Sriracha sauce
1/2 tsp finely ground black pepper 

1 tsp celery salt
pinch of cayenne pepper


Serves: 4 (4 oz glasses)

Rub a lime around the rim of each glass and dip in black Hawaiian salt. Combine all ingredients. Fill glass three-fourths. The espuma: Combine celery juice, parsley, wasabi powder and some green apple; blend and strain, and add as foam on top.

Toasted Organic Egg Yolk, Caviar and Dill


room temperature organic eggs
brioche, cut 3” long and 1.5” wide, 1/4” thick
butter, room temperature
salt and white pepper
dill pluche


Cook eggs in the circulator at 65 degrees for 1 hour. Cool in an ice bath, then separate the yolk from the white and be sure to clean all the white off the egg.

Spread a thin layer of butter on each piece of bread. Cut a yolk in half and lay on the bread, cut side up. Season well with salt and white pepper, sprinkle generously with dill pluche and top with a piece of bread.

Set the grill on 5. Add a pat of butter and saute the toast until golden on both sides. Blot on a piece of paper towel. Serve with fleur de sel and caviar.

Tuna Tartar, Avocado, Spicy Radish and Ginger Marinade


olive oil
Thai chili, minced
shallot minced


Chili oil:
115 g ancho chilis, seeds, removed and toasted
12 g dried chipotle seeds, removed and toasted
2 g allspice berries, toasted
2.5 g cloves, toasted
23 g fennel seeds, toasted
15 g mace, toasted
14 g star anise, toasted
12 g cinnamon sticks, toasted
25 g salt
For 165 g chili and spice add:
1350 g grape seed oil


Kaffir syrup:
1 qt lime juice
1 qt sugar
120 g kaffir lime leaves, washed and chopped


Ginger marinade:
1 lb ginger
5 oz olive oil
19 oz champagne vinegar
23 oz soy sauce
14 oz kaffir syrup


To serve: For 1 portion
3 tbsp ripe avocado mash
12–15 slices radishes
1 tsp chili oil
1 oz ginger marinade

Mash ripe avocados with olive and season with salt. Place a 3”-ring mold into the center of a cold app bowl and spoon the avocado into the bottom of the mold. Top with the tuna. Arrange the radishes on top, then drizzle the radishes and the bowl with the chili oil. Unmold the tartar and spoon the ginger marinade into the bowl.

Toss tuna with olive oil, then gently season with salt, minced shallot and minced Thai chili; keep in a bowl over ice.

Chili oil: Put chili oil in a blender and puree medium fine. Heat, stirring, until 160, then let cool. Strain through chinois and push for total extraction.

Kaffir syrup: Combine kaffir syrup in pot and heat to 190 degrees; then steep, covered, until cool.

Ginger marinade: Peel ginger and rough chop. Puree in blender with olive oil, until totally smooth to make ginger puree. Mix with remaining ingredients.

Cod with Malaysian Chili Sauce and Thai Basil


cod filet, skin off


Chili sauce:
624 g garlic, minced
1077 g ginger, minced
794 g scallion whites, sliced thin
1304 g scallion greens, sliced 1/4” thick
907 g guilin chili sauce
567 g light soy
340 g rice vinegar
964 g shaoxing
510 g sugar


1 serving includes:
170 g cod filet, skin off
10 g celery, brunoise
Thai basil oil
inner leaves of celery

Chili sauce: Fry garlic in non-stick pan in grapeseed oil until golden, then strain through chinois and put in a rondeau. Repeat with ginger. In the rondeau, sweat scallion whites 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 pan and pour sauce over them, stirring thoroughly to wilt.

Cod: Season cod 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 little water and salt. Place a pool of the heated sauce in the center of the serving plate and encircle with basil oil. Place fish on top. Top fish with a mound of the celery, garnish with celery leaf and drizzle basil oil over.

Do not heat sauce in batches larger than 4 portions. Check sauce frequently for saltiness.

Salted Caramel Ice Cream and Candied Peanuts


Salted caramel ice cream:
3000 ml milk
1000 g organic sugar
940 g yolks
30 g Maine sea salt
500 g heavy cream


Candied peanuts:
1 lb peanuts
6 oz organic sugar
1.5 oz corn syrup
2.5 oz butter


Candied popcorn:
1 quart plus 1 pint popcorn
6 oz organic sugar
1.5 oz corn syrup
2.5 oz butter


Caramel tuile:
300 g organic sugar
90 g butter


Fudge sauce:
4 1/2 cups water
10 oz cocoa powder
2 lb corn syrup
2 lb 14 oz organic sugar
2 lb bittersweet chocolate
2 lb butter
1/3 cup vanilla extract1 1/2 tsp salt



Salted caramel ice cream: Make dry caramel with larger amount of sugar. Deglaze with milk. Bring back to boil. Temper in yolks with smaller amount of sugar and cook to anglaise. Strain; add sea salt and heavy cream.

Candied peanuts: Toast peanuts in oven. Bring to a boil sugar, corn syrup and 1/4 cup water. Add butter and cook to caramel. Stir in peanuts.

Candied popcorn: Bring to a boil sugar, corn syrup and 1/4 cup water. Add butter and cook to caramel. Stir in popcorn.

Caramel tuile: Make dry caramel. Whisk in butter. Pour onto silpat, robo-coupe, sift and bake at 300.

Fudge sauce: Warm water, cocoa powder, corn syrup and sugar. Add chocolate and butter. Simmer until thick. Add vanilla extract and salt.

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