Chef Zane Holmquist Cooks Up a Great Summer Dish

Park City Food & Wine Classic to deature tastings, seminars and demonstrations

The Park City Food and Wine Classic is in its 12th year. The event was voted the nation no 4 Best Food Festival by USA Today readers. 
The Classic brings together more than 100 food artisans, wineries, breweries, distilleries, epicurean purveyors and locally-made products. Over 500 different wine, beer and spirit samples will be showcased over the festival weekend. Proceeds of this year's classic will benefit People's Health Clinic
Activities include food and wine tastings, seminars and cooking demonstrations.
Chef Zane Holmquist with Stein Eriksen Lodge stopped by the Good4Utah studio to cook up a great summer dish of grilled curry chicken with sweet potatoes, quinoa salad and arugula pistou. 
Chicken & Sweet Potatoes
1 lb chicken thighs, skinless & boneless
2 tbs madras curry powder
2 tbs olive oil
½ small onion, julienned
8-10 sprigs cilantro
4-5 cloves garlic, crushed
¼ tsp white pepper
1 tsp kosher salt
1 lime, juiced
1 cup water
1 medium sweet potato
1) Trim excess fat from chicken thighs, set aside
2) Combine madras curry powder, olive oil, onion, cilantro, garlic, white pepper, kosher salt, juice of the lime and water into a bowl and stir.  
3) Pour marinade into a plastic zip-top bag, add chicken thighs. Marinate in refrigerator for 4-12 hours.
4) Just before cooking the chicken, peel and slice the sweet potato into ½” discs, brush with olive oil.
5) Remove the chicken from the marinade.
6) Place the sweet potato and the chicken onto the hot grill for 6-8 minutes on each side until chicken is cooked through and potatoes tender.  
Arugula Pistou
10-12 basil leaves
4 cups arugula
2 cloves garlic
¼ cup toasted pumpkin seeds
½ cup extra virgin olive oil
¼ tsp cumin, ground
½ tsp kosher salt
2 tbl water 
1) Place all ingredients in a food processor and puree until smooth, set aside.
Quinoa Salad
½ cup tri-color or rainbow quinoa
1 cups water
Pinch of salt
¼ cup toasted pumpkin seeds
¼ cup dried cranberries
1 ½ cups arugula 
5 tablespoons Arugula Pistou
1) Rinse quinoa
2) Add room temperature water and salt to a rice steamer with quinoa and cook or follow directions on the package.
3) When the quinoa is cooked, mix with the pumpkin seeds, cranberries, arugula and Arugula Pistou
4) Dice the warm sweet potatoes and chicken and toss with the quinoa salad.
Tickets can be purchased at or by phone at (877) 328-2783.

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