Posts Tagged ‘Steak’
What would Beauty be without a steak in Chicago? Maybe it's obvious but how many times have you charred the steak too much? Or slightly overcooked it. I've always been told that you put the steak on the grill and don't touch it except to turn once. Not so when dealing with a thicker cut of meat. Chicago Cut invited me to join Chef Jackie Shen in their kitchen for Steak 101 and to watch Chef Shen make her famous Chocolate Bag. My birthday is coming up soon and I might need to make a visit to celebrate because I fell in love…watch and you will see. I never would have thought you could make this dessert at home, but you absolutely can. Or, you can do as Beauty and Her Feast does and sit overlooking the river for a fabulous steak followed by this gorgeous dessert.
Chicago Cut
300 N. LaSalle Street
Chicago
312.329.1800
Let’s face it, staying in a Four Seasons, anywhere in the world, is the ultimate vacation. Heck, I even stay in Chicago Four Seasons just for a break if I get the chance. I practically live in the lounge noshing on sliders from Chef BF. And if I’m being really honest, I’ll run up to the bathrooms just to wash my hands and powder my nose during a shopping break at Bloomindales. So, when we booked the newly opened Four Seasons Vail for spring break, the first thing I did was email the concierge about dining reservations. No surprise to all you Beauties. I’m so predictable when it comes to food.
The night we arrived in Vail we ate at Flame, the restaurant in the hotel. A few days later, I was able to sit down with the executive chef Jason Harrison for an interview. I was eager to hear about his experience of being the new chef in resort town which is so very different from a big city like Chicago or New York. Chef Harrison recently moved from Las Vegas where he was the chef and head of catering at The Bellagio serving eighty-thousand meals a month. I have a lot of nerve complaining about cooking dinner for four kids and Prince Charming every night! For Harrison, life is settling in nicely at the Four Seasons Vail where he is now able to meet the diners, understand their likes and get back to his roots of fine dining. With roughly 400 covers a month at Flame, his new gig isn’t just about cooking, it’s about the local markets and local suppliers. Making friends with Kelly Liken, whose restaurant is right across the street, he was able to find and build relationships with local growers. He told me that being in a smaller town has enabled him to feel a part of a community as well as build his identity better. There is a real sense of community among chefs here. In general, people in Vail are more at ease. They live their lives based on the environment. That’s a far cry from recycled air being pumped into casinos!
Prince Charming and I made sure to taste several dishes on Chef Harrison’s menu at Flame. With a section of the menu devoted to showcasing the 1800 degree oven, there was no doubt we were ordering a steak. For a starter, I had the Seared Scallops, Parsnips, Blackberries and Citrus Cream. I can’t lie. I would have never thought to put blackberries with scallops but I loved the combo.
Looking back, we should have ordered the top-selling dish, the bison rib-eye, but we agreed on the bone-in filet. With an oven of 1800 degrees, Harrison said it takes 4 -5 minutes to cook a 6 oz filet and it comes out with the perfect charred crust sealing in the flavor. We also made sure to try one of his specialities, the braised short ribs. I mean really, who doesn’t love meat that falls of the bone? I decided not to share the short rib after tasting it.
For now, he is working on spring menu items. I was curious about their local fare like elk and venison. Considering it’s not a seasonal item, Harrison said it’s about being creative and deciding how to use it to reflect the time of year. He wouldn’t say how he was changing the menu, but he did say he was working on a new venison dish and elk dish which comes down to how he accompanies the meat inspired by seasonal produce.
Oddly enough, I asked what he thought his speciality was when he told me a suckling pig. I laughed and told him I was excited to get away from pig-crazy Chicago for a week! He had offered a whole suckling pig during the winter on Saturdays and was completely sold out every week. Well, yeah, who else is suckling a pig in Vail?
I wanted more info about the local scene and what he’s learned since arriving. He offered up a venison jerky guy and the mushroom foragers. Once the ground thaws people are big into mushroom picking with their secret spots on the mountain sides. And the fly fishing is the same, they all have a secret spot. He seemed mostly happy that people here have a genuine respect for food which is what I have fallen in love with as well.
Flame restaurant is located on the third floor of the Four Seasons.
