"Fun Dining" at Flame Restaurant

Last evening, Monday, December 10, was a fantastic celebration of Flame Restaurant at Four Seasons Resort Vail.  Launching the new theme: Modern Mountain Steak, Chef Jason Harrison aimed to impress … and succeeded!  

The tasting soiree started with refreshments of wine and signature cocktails: a twist on a Manhattan with maple bourbon from an oak cask and a black licorice-inspired Sambuca.  Although I think I may have missed the Signature Bison Potstickers with scallions, ginger and spicy pinot noir mustard, I was immensely placated when I tried the Rocky Mountain Elk “Corn Dogs” with house smoked tomato ketchup and grainy mustard aioli.  The end of the savory courses was a perfect finale: 2 slices of mouth-watering beef tenderloin served over smooth blue cheese mashed potatoes.  I was treated to 2 terrific dipping sauces for the perfectly seared prime steak – Black Peppercorn Relish and Breckenridge Bourbon Demi Glace.  This final dish was a credit to why Flame is considered an “iconic” American steakhouse!

After gallivanting around the restaurant dining room, Four Seasons General Manager Mark Herron showed Alicia Arseneau (both wonderful friends and pictured above) and me the bustling, yet spotless kitchen interior.  In the kitchen, we were presented with a pastry station of delectable desserts.  We savored a dessert spread that would rival any Candyland dream: Lemon meringue with winter fruits, bananas foster, Flame’s renowned Maple Bacon Doughnuts served with a palisade cherry and bourbon jam, and goat cheese cheesecake with Four Seasons’ signature granola crumble, honey comb, figs, and balsamic glaze (pictured).


Truly blissful masterpieces created by Pastry Chef Rachelle Hyder, pictured with the impeccable Direcor of Public Relations, Jim Guttau.


But, my “sugar high” had not skyrocketed yet!  Not until I devoured 2 cups of Flame’s celebrated “Haut Chocolat”, which was written-up in Forbes Travel Guide.  This beautiful beverage is made with Cacao chocolate and steamed milk, then poured atop homemade marshmallows and sprinkled with a spoonful or 2 of dark chocolate shavings.


Finally, our evening was capped off with a Shanghai Lobster creation by Chef Harrison, which incorporated 5 spice, green onions, and the perfect flavors of China.  Last year, Chef Harrison was inducted into Chaine des Rotisseurs, an invitation-only culinary society, along with many other accolades.


Truth be told, I am still in a dazzling food coma induced by the expert culinary team of Flame at the Four Seasons Vail.  It was a sizzling evening of laidback chic, “fun dining” of slow-cooked fine mountain fare!

Jennie Iverson
Jennie Iverson


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