Cuisine from Flame Restaurant

In June, Flame unveiled its summer menu, continuing to celebrate the iconic American steakhouse with its perfectly seared prime steaks and locally sourced, seasonal cuisine by Chef Jason Harrison and team.

While dining indoors or alfresco on the outdoor terrace overlooking Vail Mountain, guests add indulgent sides, such as hand-cut duck fat fries and Boursin creamed spinach, and embellish their meals with house-made rubs and sauces, such as the San Juan Ancho Rub and Breckenridge Bourbon Nectarine Demi-glace.

We interviewed Executive Chef Jason Harrison on the highlights of his new menu:

What are two of your favorite new additions to the menu and why?

First, Our Elk Corn Dogs are one of my favorite new menu items. I love the idea of having fun while you dine and trying a totally recognizable item that has a local and gourmet twist. Secondly, the 42 oz. Cowboy Porterhouse for Two is the best addition both in terms of quality and value to the menu, because the chance to have a meal for two with this premium grade of meat at such a great price is why we do what we do. As a steakhouse, we are always evolving our steaks, so we have the best meats in the Vail Valley.

With this newly revamped menu at Flame, what message do you want your diners to take with them?

My team and I are so excited about the new menu and where Flame is headed. We have a clear vision of what a modern mountain steakhouse should be—a place where you can come for tremendous, perfectly prepared cuts—all in a fun atmosphere. I want our diners to leave saying, “Our dinner was fun. We had an amazing, creative meal and can’t wait to return.”

When you are home, what do you like to cook in the summer?

In the summer I take advantage of the beautiful Colorado evenings and grill out basically every day. I marinate or rub the proteins before I leave in the morning, and they are ready to go when I come home.  Add bottle of wine and dinner is done!

More posts from August 2012