| Executive
Chef John Kane
Executive Chef
/ Owner John Kane
Kane's Restaurant, Grass Valley, California
John
Kane is now the owner of his own restaurant in Grass Valley,
Ca., Kane's Restaurant, featuring fine
Italian and American cuisine in a warm, relaxed atmosphere.
Visit him at www.kanesrestaurant.com/.
John
was Executive Chef of the University Club of San Francisco,
Only the fifth Chef to hold this title in the 116 year
history of the club. John served two years as President
of the Chef’s Association of the Pacific Coast (CAPC)
and is currently seated as Chairman of the Board. Chef
John has been nominated this year by President of the
American CulinaryFederation, Chef Ed Leonard, CMC, AAC
for American Culinary Federation’s National Chef
of the Year. President Leonard also awarded Chef John
with the coveted Presidential Medallion. He was awarded
the San Francisco 2002 CAPC Chef of the Year award, and
was also honored for his achievements by receiving the
prestigious Antonin Careme Medal #128 in 2004.
Chef
John also teaches and trains cooks at Cecil Williams Glide
Memorial Church Outreach program, helping those going
through transitional times to better themselves, their
skills, and to promote the culinary profession. He also
represents several companies including: Corporate Chef
for Sierra Meat Co., Corporate Consulting Chef for US
Foodservice, Chef of the San Francisco Giants professional
baseball team and Consulting Chef for the American Culinary
“Chefs Best” in San Francisco. He has helped
to raise more than $124,000 for local charities in San
Francisco by auctioning himself off for private dinners.
John
has also just returned from Spain as a culinary ambassador
to the American Council in Spain.
Chef
Recipes:
Buffalo
Filet on Lundberg Family Farms Grilled Risotto Cake
with Bleu Oyster Mushrooms
Crema
de Flor de Calabacitas
Eryngii
Mushrooms Crispy Polenta with Wilted Spinach,
Honey Balsamic Demi and Pomegranate Seeds with Juice
Golden
Chanterelle and Shiitake Mushrooms with
Tofu Stir Fry on Lundberg Family Farms Organic Jasmine
Rice,
Sweet Red Chili Sauce, Cilantro Oil and Sweet Soy.
Mushroom
Broth
Mushroom
Ragout, Spinach, Venison Stuffed Piquillo Pepper,
Baby Vegetable and Veal Stock Reduction
Paper
Wrapped Buffalo Fillets with Foie Gras on
Asparagus-Mushroom Cake
Puerco
Almendrado con Hongos
Rack
of "Outback" Kangaroo,
Black Mission Fig and Balsamic Sauce
Roasted
Hen of the Woods Mushrooms and
Seared Porcinis with Barley, Artichoke Heart,
Caramelized Shallots, Water Chestnuts, in a Mushroom Broth
Simple
Mirepoix Stock
Spaghetti
and Meatballs En Papillote
Szchewan
Mushroom Soup with Seared Ahi
Chef
Soup Recipes:
Asparagus
Soup with Asparagus Flan and Parmesan Crisp
Braised
Lamb Shank and Barley Soup with
Porcini and Eryngii Mushrooms, Horseradish Polenta Raft
Butternut-Squash
Soup with Pheasant Breast,
Almonds, Fried Green and Cranberry Swirl
Passillo
Pepper Soup with Pork Carnitas
Potato
Leek Soup with Caged Oyster,
Crème Fraiche and Caviar
Red
and Yellow Tomato Soup
Sweet
Corn and Lemongrass with
Lobster Tail and Chili Oil
Szchewan
Noodle Soup with Grilled Prawns
Other
Related Links:
Cooking
with Wild Mushrooms
The
Bonewerks CulinArte’ Method of Composed Soups
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