Answers from Our Experts (2)
Chef Zane Holmquist’s food philosophy values local, organic and seasonal ingredients — he changes the menu at Glitretind, a Forbes Travel Guide Four-Star restaurant, to suit the time of year. Holmquist’s hearty food has a simple, clean presentation, featuring a medley of colors. He also balances textures, providing the right mix in every dish, from the main entrée to the amuse bouche (on a recent visit, we were served rich foie gras mousse on crispy lavash). The luxury Park City restaurant’s coffee and espresso is provided by Millcreek, a Salt Lake City-based roaster, and Holmquist also tries to source other ingredients locally, such as Utah feta, cheddar from Utah’s Beehive Cheese Company, Utah honey and elk tenderloin from the Rocky Mountains.
Chef Zane Holmquist’s philosophy is find the best quality products for the season, as close to home as possible and build long-term relationships with those vendors. Allow the food to speak for itself on the plate and recreate classic dishes and presentations with modern preparations.