A Special Dinner at The Edge Restaurant at the Four Seasons

Saturday night we joined our friends, Diana and Mark Peterson and a few of their friends for a special Chef's Dinner. 

The Chef's Dinner was at the Edge Restaurant at the Four Seasons Hotel in downtown Denver.  We were in a private room that overlooked the kitchen.  Check out the large grill that can be lowered and raised by turning huge wheel on the left.

I started with a wonderful Foie Gras Peanut Butter and Jelly.  The seared foie sat on top of a strawberry brioche with a smear of peanut butter on one side and strawberry on the other. 

Another lady had hot house tomatoes with fresh mozzarella, basil and aged balsamic vinegar.  I love how the toasted piece of baguette is curved on the end of the dish.  Nice presentation.

My next course was three seared scallops with sauteed oyster mushrooms and fried pancetta that sat on top of a lobster curry cream.  I really liked the saltiness and texture of the pancetta with the scallops but would have liked a different sauce.  Maybe caramelized fennel with a finely chopped anchovy or two, olive oil and sherry.

We were served many side dishes to share.  From top bottom right, going clockwise:  sauteed forest mushrooms, crispy mac and cheese with a truffle center (sublime and my favorite), the Edge's version of mashed potaotes (English bubble and squeak) and wood grilled vegetables.

For my entree, I had a juicy and rare 18 ounce bone-in USDA prime beef rib eye along with a small lobster tail.  A little surf and turf.  As good as it was, I took more than half of it home and guess what we are having for dinner tonight?  Steak and arugula sandwiches on a rustic Italian bread.

The executive chef, Simon Purvis, came in and introduced himself and told us about his cooking career.  Simon first started cooking in  the south of England and over the course of 23 years he has had great opportunities cooking for the Four Seasons all over the world.  From Berlin, Singapore, Vancouver, Phoenix and now Denver in which he, his wife and two children just love.

Not only were the desserts excellent, the presentation was beautiful.  My husband, Len, had the molten carrot cake with baked strips of phyllo, a  scoop of cream cheese ice cream and  ginger rum sauce.

I did not taste the peanut butter crunch, salt roasted peanuts with chocolate sauce but it certainly looked divine.

And how about this dessert.  A Meyer lemon pudding cake with citrus pound cake croutons and lime caramel.
It was a great evening and downtown was jumping.  We left around 10:00 and the bar area was wall to wall people.  Being right across from the performing arts center, their were a lot of people out and the streets were jammed.  I was hoping to get a photo of the city and county building with all their lights on but they had already been turned off.
Enjoy the holidays. I know I am!