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Kitchen Confidential with EDGE Restaurant at Four Seasons Denver

Salted beets with vanilla gastrique
Salted beets with vanilla gastrique
Adam Larkey

From grilling classes to Sommelier’s challenge, EDGE at Four Seasons Hotel Denver http://www.edgerestaurantdenver.com, continues to be a destination for power lunch, date night and a delicious evening with friends. With its beautifully designed dining room and expansive bar and lounge, it’s been a hot spot since opening in October 2010.

Chef Purvis demonstrates beef tartar
Adam Larkey

Keeping if fresh, EDGE Restaurant recently introduced its fall menu. Executive chef Simon Purvis and Restaurant Chef Cindy Liu created an intimate “Kitchen Confidential” tasting which began naturally in the kitchen.

Chef Purvis is the consummate chef having hopscotched across the globe. From Berlin to Bali and Scotland to Switzerland, Purvis has been a part of the Fours Seasons team for 23 years http://www.fourseasons.com/denver/dining/executive_chef/.

Guests were treated to kitchen demonstrations of Purvis’ salt roasted beets with a sweet touch of vanilla gastrique and beef tartar with quail egg for flavor and style, all while the kitchen was buzzing efficiently around him.

What’s perceived as a steak house, EDGE does fish incredibly well. Stand outs on the menu included Lump Crab Cake with tomatillo avocado and cilantro salad. Incredibly fresh, the cake is flaky and savory without being overly heavy with bread crumbs and egg. Fresh off the boat, scallops are perfectly seared and served with mushrooms, Pancetta and curry lobster cream. A local Alamosa Striped Bass was grilled and served over celery root puree with Brussels sprouts and walnut hash.

Desserts are decadent with S’mores Burger & Shake along with Cinnamon Brioche Doughnuts with mascarpone affogato.

EDGE is located at 1111 14th Street with complimentary valet parking. Reservations can be made by calling 303-389-3343 or www.edgerestaurantdenver.com.

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