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

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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