Chef Zane Holmquist to Appear on NBC’s Today Show
For the tenth year, Stein Eriksen Lodge’s corporate chef Zane Holmquist will celebrate Christmas Eve as a special guest on NBC’s TODAY Show in New York City. Holmquist will demonstrate how to craft a collection of decadent holiday drinks — hot chocolate, peppermint half & half, warm strawberry milk with fresh whipped cream — and indulgent snacks for viewers to prepare at home.
“I am thrilled to return to the TODAY Show for the tenth year in a row this Christmas Eve,” said Holmquist, who is also the vice president of food & beverage for Stein Eriksen Lodge.
“I have loved bringing recipes from Stein Eriksen Lodge to viewers year after year, and I hope we have been able to spread a little joy in kitchens all across the country each holiday season.”
Airing on TODAY’s morning segment on Christmas Eve, Holmquist will also share elevated snacks and starters such as Everything Pigs in a Blanket with cranberry mustard, Pecan and Pear Roll-Ups, Nutella Dip, and Moose Tracks No Bake Bites.
When I worked full-time as a food editor, I met Zane many times and shared some of his recipes in the Deseret News. He was always an interesting interview. He also hosted awards banquet for the Association of Food Journalists when they visited Park City.
During his 35-plus years in the industry, Holmquist has won honors such as the Utah Restaurant Association Chef of the Year and the Governor’s Culinary Artisan Award. He has showcased his work at the renowned James Beard House in Greenwich Village, local and regional television programs, and his cuisine has been featured in numerous publications including SKI, Bon Appétit, Sunset, Salt Lake Magazine and Triathlete.
At Stein Eriksen, Holmquist oversees five restaurants, nine kitchens and 200 staff members. Under his experienced leadership, Glitretind Restaurant has maintained the coveted Forbes Four-Star award and earned the Santé Award, Wine Spectator Award of Excellence, and DiRONA (Distinguished Restaurants of North America Award), among various other national and local accolades. Holmquist also oversees Stein Eriksen Lodge’s externship program, recruiting chefs from the Culinary Institute of America and other national culinary programs, giving young chefs the opportunity to train and flourish in his kitchens. Holmquist has guest lectured at the Culinary Institute of America and served as a member of the Salt Lake Community College’s Alumni Council.
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