Introducing our new Executive Chef Shane Moore
Introducing our new Executive Chef Shane Moore
Grand View Lodge Spa and Golf Resort is excited to announce that Shane Moore was promoted to Executive Chef. Moore has 32 years of experience in the hospitality and restaurant industries and will be overseeing all of the resort’s culinary operations, including CHAR Craft Steaks, Cru Restaurant and Wine Bar, Northwoods Pub, On the Rocks, Freddy’s Sports Grill, Preserve Pub, Tanque Verde Cantina, Grand Breakfast, and all banquet services.
Moore grew up in Amery, Wisconsin – a small town just across the border.
“I started doing dishes at age 10 ½ on Wednesday nights and weekends,” explained Moore. “I started cooking at the same place at age 13.”
While still in high school, at the age of 16, Moore became kitchen manager and at a local café and supper club. At 19, he became a manager at the Saint Paul Hotel and worked there for two years.
“I was all set to attend culinary school in the Twin Cities,” said Moore. “But the chefs I worked with talked me out of it saying I would learn more on the job.”
Moore took a job at the University Club of St. Paul where he met Chef Michael Manders, Grand View Lodge’s former Executive Chef. They became good work friends while employed there.
“I moved to Seattle, Washington and became Executive Chef at Il Terrazzo Carmine, voted the #1 Italian Restaurant in Seattle,” said Moore. “I lost contact with Michael Manders for a few years, but through social media, we stayed in touch.”
Since being in contact with Manders all of those years, a Resort Executive Sous Chef position opened at Grand View Lodge. Manders informed Moore, he applied and accepted the position in April of 2012.
After a few years in Seattle, and still being a young chef and could travel, he moved to the East Coast. He worked in Springfield, MA, and Hartford, CT for about ten years. He was Executive Chef at a few Italian Restaurants. He also became Executive Chef at the Springfield Sheraton Hotel who did a lot of work with the Basketball Hall of Fame.
“My first summer at Grand View Lodge I met a girl, but she had plans on moving to Colorado to finish her master’s degree,” explained Moore. “After a few years of long-distance dating, I moved to Colorado and was hired at The Broadmoor which is a 5 Star 5 Diamond Resort.”
“Being that my girlfriend was from Brainerd,” stated Moore. “We wanted to move back to the area. I was always in contact with Chef Mike. I ended up proposing to my girlfriend, and we got married at Grand View Lodge just behind Italian Gardens.” They both moved back, and Moore took a job in September of 2017 at Grand View Lodge as Sous Chef in charge of Cru.
“This is such a beautiful resort,” acclaimed Moore, “I was excited to accept the job as Executive Chef. I never went to culinary school, but my experiences traveling around the U.S. and the variety of jobs that I took gave me opportunities to challenge myself in every aspect. I am now ready to settle down in the Nisswa area and call Grand View Lodge my home. I look forward to the challenge of our growing resort.”
“We are all here for some special reason. Stop being a prisoner of your past. Become the architect of your future.” -Robin S. Sharma
Fun Facts about the Chef
What is your favorite meal to make? “Anything from fresh pasta and gnocchi to ravioli. Making a homemade Italian dish from scratch is amazing. I’ve been a chef at some great Italian restaurants around the U.S. I like how fresh and flavorful a lot of the dishes from Italy are but how simple the ingredients can be. It does not have to have a ton of ingredients in it, for it to taste great. Growing up in the Midwest, I’m also a sucker for tater tot hotdish.”
If you were a protein, what would you be? “Anything that you can braise slow and low—rabbit, duck, or short ribs. When you braise it just right, nothing can beat the way duck confit melts in your mouth or when it just falls apart like braised short ribs.”
What is a recipe you think everyone should try? “Asian Blackberry Sauce! I use it for scallops, potstickers, meatballs, chicken skewers – you name it. It’s a fun and easy recipe. I wouldn’t say it is my favorite recipe but is one of my ‘go-to’ recipes when I need something great.
Bolognese Sauce
Yield: 3 quarts
Ingredients
• 4 ounces Carrots
• 4 ounces Celery
• 4 ounces Onions
• 1 tablespoon Fresh Minced Garlic
• ½ sprig Fresh Thyme
• 2 ounce Fresh Basil
• ½ cup Red Wine
• 1 ounce Tomato Paste
• 45 ounces Pureed Tomatoes
• 4 ounce Olive Oil
• 1 pound Sweet Italian Sausage (or any ground meat)
• T.T. (to taste) Kosher Salt and Black Pepper
Instructions
-
Dice all vegetables and herbs. Sauté the vegetables, a pinch of salt and pepper, herbs and oil together until transparent. Add ground meat and brown. Add tomato paste and stir until caramelized, then deglaze pan with red wine. Add Tomatoes and bring to a boil and simmer for roughly 3 hours. This will bring out the natural sugar in the tomatoes. If you want a more tart sauce, cook for your desired taste, from ½ hour to 3 hours. Season to taste.
- When reheating, add a touch of cream with the pasta dish if desired. For Marinara Sauce, omit meat, celery, and carrots.
We have this dish on our current Cru menu with Fresh Pappardelle Pasta, Braised Short Ribs, and Boursin Cheese.
