Vail Chef Inducted into Chaîne des Rôtisseurs

Vail chef joins prestigious international culinary organzation

Jason Harrison

Executive Chef Jason Harrison of Flame restaurant at Four Seasons Resort Vail was recently inducted into the Chaîne des Rôtisseurs, Baillage de Vail. The group is the world’s oldest international gastronomic society, founded in Paris in 1248. It is devoted to preserving the camaraderie and pleasures of the table and to promoting excellence in all areas of the hospitality arts. He joins other Colorado culinarians, wine professionals and hoteliers in the US branch of this international organization.

Chef Harrison orchestrated his own induction dinner on December 11 held at the Four Seasons. The eight-course dinner menu featured:

•Napoleon of house smoked salmon with Osetra caviar and lemon burrata brioche
Foie gras terrine with huckleberry gelée and brioche
Sous-vide pork with cherry compote and fresh chervil
•Roasted scampi with wonton cracker and grapefruit marmalade
•White truffle-infused veal carpaccio with veal cheek terrine and poached crabapple
•Warm squab and foie gras galantine with Yukon gold and savoy cabbage pavé with candied chestnut caramel
•Colorado lamb duo with chanterelle risotto, and winter root vegetables with blackberry rosemary chutney
•Gingerbread crème brûlée with cranberry blood orange compote with gingerbread tuile

 Flame is the Four Season Resort’s signature steakhouse. For the general public, it specializes in comfort foods and hearty mountain fare, though the special December 11 was considerably more sophisticated and complicated than th regular menu. I’m certain that each dish was beyond beautiful too.

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