New Dishes Log Haven
Having stepped into their new roles at Log Haven restaurant as Head Chef and Sous Chef, Todd Hoffee and Dayton Case have been tweaking the Log Haven dinner menu.
New appetizers include Piedmontese Breasaola with arugula, pinenut, shaved parmesan, brioche butter crouton, and horseradish aioli; Miso Crab Cakes with shrimp-nori mousseline, avocado, yuzu aioli, and micro pea shoots; as well as Grilled New Zealand Calamari with smoked pepper chimichurri, pickled avocado, lemon pepper aioli, and shishito peppers.
New main courses include Honey Balsamic Grilled Chicken Breast with brown butter grits, baby broccolini, blackberry gastrique, pickled blueberries, glazed walnuts, and shaved Drunken goat cheese; Bison Striploin with jalapeno mac and cheese, corn salsa, and Morita chili-port demi glace; Psan-Seared Salmon with creamy parmesan polenta, artichoke-lemon pesto, tomato broth, roasted baby heirloom tomatoes, fresh mozzarella, and panagrattato; Ricotta Gnocchi with roasted artichokes and pomodoro sauce; a vegan/vegetarian dish of Stir-Fried Market Vegetables with cashews, yakisoba noodles, and finished with house spice blend stir fry sauce; and Tuna Tataki with miso-edamame congee, grilled pineapple salsa, fermented black bean-yakitori, and crisp taro.
New to the Pastry Chef Steve Takahashi’s dessert offerings are Ricotta Dulce-Brioche Bread Pudding with white chocolate, dried ruby royal apricots, and almond crème anglaise; Dutch “Cherry Blossom” Liege Waffle with house chocolate ice cream, warmed cherries, and sweet cream; and Maple Crème Brûlée with wild huckleberry sauce, and gaufrette cookie.
In addition, Log Haven now serves Sunday Brunch from 10:00 AM to 2:00 PM.
Alpine Debuts Single Malt Experience
Alpine Distilling has introduced a new Single Malt Experience at its Social Aid & Pleasure Club on Historic Main Street in Park City.
The tasting features two expressions of Alpine Distilling’s American Single Malt Whiskey from separate barrels, allowing guests to compare how barrel selection, proof and maturation affect the finished whiskey. It also includes a Park City Old Fashioned paired with maple bourbon jerky and two bottles of Alpine Distilling Single Malt Whiskey.
Alpine’s Single Malt, formerly released as Traveler’s Rest, is made from 100% North American malted barley. It is aged first in used Missouri oak barrels and finished in charred French oak, and is distilled, aged and bottled entirely in Park City.
The new offering comes as American Single Malt Whiskey gains greater recognition following the establishment of the TTB’s official standard of identity for the category, which took effect in January 2025.
Stein Lodge New Culinary Leadership
It’s hard to believe that I have known Zane Holmquist for 25 years and consider him a valued friend as well as a colleague. And so, I am both very happy for Zane but also a tad sad to learn that he will retire at the end of this year after more than two decades helping to shape the culinary operations at Stein Collection.
Holmquist, VP of Food & Beverage Operations and Corporate Chef, has spent more than 48 years in the food and beverage industry. His work has taken him to the James Beard House in Greenwich Village, and he was named Utah Restaurant Association Chef of the Year. Under his culinary leadership, The Glitretind at Stein Eriksen Lodge has maintained its Forbes Four-Star rating and earned recognition from Wine Spectator and Distinguished Restaurants of North America, among others.
Taking on new leadership roles are two longtime Stein Collection veterans. Jason Berrett has been promoted to VP of Food & Beverage, while Chef Jonathon Miller is the new Director of Culinary Operations & Corporate Chef.
Berrett joined Stein Collection in 2001 as Restaurant Manager and became Director of Food & Beverage in 2016. Miller joined Stein Collection in 2005 as Kitchen Manager and was promoted to Executive Chef in 2016.
Upon retiring at the end of the year, Holmquist plans to relocate to the South of France with his wife, where he intends to continue cooking, road biking and racing triathlons.
Best wishes to Zane, Jonathon and Jason in their future endeavors!
