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These days along the Wasatch, the venison is from Texas or New Zealand farms- but well suited to contemporary preparation by Chef de Cuisine Patrick Jan at Snowbird's Aerie restaurant: A sweet roasted garlic and shallot confit, wild mushroom flan, and basil potato galette with light balsamic reduction sauce for venison medallion. Jan has revitalized the Aerie, though he gives partial credit to his "corps d'elite staff ". A former Chef in the French Navy (where officers dine well) Jan was also trained in the Strasbourg Institute of Culinary Arts (Alsace) and apprentice at fine French restaurants and American luxury Hotels. He landed at the Aerie in late 1996 introducing a refreshing flair for Provencal and Mediterranean cuisine.
SMOOTH AS SILKS EXECUTIVE CHEF PATRICK JAN HAS BROUHT A FRENCH
FLAIR TO THE RESORT AT THE STONEDGE INN Patrick Jan is a French chef who works within the finest traditions of his title. The food he serve at Silks, Stonehedge Inn's 4 diamond award-winning restaurant, has exquisite flavor and artistic flair. Patrick's cuisine repertoire offers interesting influences. As executive chef, he has created a new dining experience in Tyngsboro since arriving three months ago from the Fairmont Hotel. His summer menu, introduced last week, offers fresh local ingredients enhanced with an interesting array of spices, imported game products, seasonal flavors and "a la minute " sauce making. Among the entrees are Baked Seabass with White wine Sauce, Duckling breast with Wild Mushroom Flan and Port Wine Sauce, Pistachio Crusted Rack of Lamb with Couscous, Tuna Tartare with Wasabi Cream Beurre Blanc. Three attractive desserts-Pear Rasberry Tart- Chocolate Terrine and Warm Cheesecake Enhance a meal's finale.
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