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Where to Eat at Vail's Four Seasons Resort and Residences

Where to Eat at Vail's Four Seasons Resort and Residences



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Nestled at the base of Vail Mountain, the Four Seasons Resort and Residences Vail is just a short two-hour drive west of Denver along Interstate 70. With modern alpine elegance, the property not only has all the amenities you would expect from a four-star hotel but also some surprising and palate-tempting culinary fare.

As you might expect, service is king at the Four Seasons, from the minute you pull in to park and throughout your visit. The exceptionally well-trained staff greets you with a smile and is genuinely concerned about your comfort and needs. This attentiveness — coupled, of course, with the hotel’s amenities and their rooms, pool, spa, and restaurants — is probably the reason the Four Seasons is currently rated second on TripAdvisor out of all hotels in Vail.

The rooms are well appointed and enjoy views of the mountains, pool, and garden. The beds are plush with an abundance of pillows, and flat-screen high-definition televisions, complimentary basic Wi-Fi, and marble baths are all part of the luxury guest experience.

Of course, all that fresh mountain air, sunshine, and local activities can work up an appetite, and here, they have really put some time and effort into their culinary program. Executive chef Marcus Stewart, who oversees all of the hotel’s dining options, learned his craft at a young age from his grandmother in Andrews, South Carolina. Today, his farm-to-table philosophy is molded from his childhood experiences. He explains, “Just like the vegetables and herbs grown on my grandparents’ organic farm, my passion for cooking is deeply rooted in my Southern upbringing and nostalgic memories, creating Sunday brunches alongside my grandmother.”

Remedy Bar: Munchie Brunchie
Speaking of brunch, if you arrive on a weekend, then head to the Remedy Bar where you can enjoy their Munchie Brunchie (above). The ambiance is bright and open with floor-to-ceiling windows and a view of the mountains. This is the perfect place to relax and enjoy Stewart’s creations. You can choose from the smoked salmon tater tot waffle with caviar, shaved egg, tomato, red onion, capers, and crème fraîche ($16) or an açai bowl made with quinoa, banana, kiwi, apple, and berries ($12). The most popular, however, is his French Countryman Benedict prepared with poached eggs, country ham, MouCo Brie, and red-eye hollandaise ($14).

Of course, no brunch would be complete without adult beverages, and Remedy offers a bottomless special mix Bloody Mary bar featuring Buffalo Trace Wheatley craft vodka. Toppings include pickled okra, peppers, seared Spam (I know just try it!), and shrimp ($25).

Flame: Classic Steakhouse
With vaulted ceilings, dark wood accents, and leather seating, Flame is the hotel’s iconic steakhouse, where you can enjoy what they describe as family-style “fun dining” in a beautiful setting with views of Vail Mountain. Many of the portions here are large and meant to be shared so that everyone can try a little bit of everything.

Start with a cocktail and then sample either a hot or cold appetizer such as the guajillo pepper jelly glazed pork belly ($16) or one of their longstanding house favorites, Rocky Mountain elk corn dogs with grainy mustard sauce and smoked tomato ketchup ($15).

Then, move on to their steaks, and here, you will have splendid choices — from grass-fed wagyu beef from 7x Cattle Company to a dry-aged 24-ounce T-bone or a grain-fed cut. Your choices don’t stop there; you can then select from six house-created rubs and sauces, including “F-1,” their own version of A-1 Steak Sauce.

Part of the fun experience here is that there is showmanship to the presentation. Your steak comes via a trolley, and they carve your meat tableside on a butcher block, which also serves as your plate.

They have a large assortment of sides such as the Parmesan creamed spinach ($12) or crispy Brussels sprouts with kimchi ($12).

One thing’s for certain: You won’t leave hungry. But do save room for dessert although you may face another difficult choice — from their “You Only Live Once” chocolate soufflé ($18) to the new piña colada bananas Foster ($18).

For the ultimate in decadence, go for their signature Haute Chocolate, made with melted Swiss chocolate and possibly a chocoholic’s best friend. This drink is presented in a china cup with a lattice of chocolate and a house-made marshmallow and Chantilly cream. Steaming liquid cocoa is then poured over the top, and the whole thing dissolves and combines into a decadent and rich drink to savor ($16 for one; $28 for two).

Poolside Dining: Drinks, Sandwiches, and Snacks
With views of the mountains laden with aspen trees, the hotel’s pool bar is a cool refuge in which to enjoy the heated water and food and drinks. They have a selection of cocktails, local craft brews, lagers, and wines as well as ciders and hot chocolate.

Menu selections include everything from chips and salsa ($10) to fish tacos featuring ancho-rubbed mahi-mahi ($21) to their Remedy Burger made with 7x Farms wagyu beef ($14/ $16).

The Four Seasons Resort and Residences are located just a short walking distance from Vail Village, where you can shop and explore this charming town at any time of the year. The staff at this property does everything they can to ensure that you have a wonderful stay, including incorporating technology into the guest experience. Their convenient app lets you make dining or spa reservations, view resort activities, access concierge services, and even customize your sleeping experience.


Flame, Rekindled

The Remedy, the lobby bar at the Four Seasons, recently debuted a new look, with a new menu by an executive chef schooled in Europe's most pedigreed kitchens.

Time passes in the lodging business like dog years: Though Vail’s Four Seasons Resort is barely a decade old, the property is in the throes of a $40 million makeover that includes new hotel rooms and private residences, upgrades to the lobby and meeting spaces, and changes to Remedy Bar and Flame, the resort’s signature restaurants. Though the renovation won’t be entirely finished until 2020, essential elements of it, like the addition of a kitchen for Remedy Bar (previously, food was prepared in Flame’s kitchen two floors below).

Another enhancement? The addition of Marco Fossati as executive chef, a culinary artist with more than three decades of experience cooking in Europe’s most respected kitchens. Fossati’s career began preparing Sunday dinners with his grandparents. A native of the Italian Riviera, half of his family is Piemontese, from the northern region of Italy (his great-grandfather was executive chef of the renowned Italian cruise liner Rex, which was featured in the Hollywood classic Dodsworth). After completing his culinary studies, he began working at luxury hotels, Michelin-starred restaurants, and private clubs in Tuscany, Milano, Sardinia, Paris, Hamburg, and London, and most recently, the Biltmore Santa Barbara.

Executive Chef Marco Fossati

Now, he’s bringing his global culinary inspiration to Remedy Bar and Flame.

“We just opened a brand-new, open-air kitchen in The Remedy it’s beautiful and very nicely appointed,” Fossati says. “I’d love to share what we’re creating in both The Remedy and Flame. Our talented team and I have been working on incorporating local, sustainable, fresh ingredients into all of our dishes—while creating new dishes that appeal to vegetarians and vegans alike.”

Fossati has added 23 new items to the Remedy menu that showcase his Italian heritage and globe-trotting culinary résumé. New “Green Remedies” include the burrata with heirloom tomato, stone fruit, basil oil, endive, red onion, and walnut pesto. Must try: The Toast (oxtail marmalade, grated fresh horseradish, and arugula, which Fossati describes as “ridiculously delicious.”), spiced Hawaiian tuna (burnt eggplant purée, pickled peppers, Castelvetrano olives, and micro cilantro), as well as flatbread pizzas meant to be shared (like the Calabrese, an artisan pie of chewy mozzarella and Tuscan pecorino over San Marzano pelati sauce with house-made bison pepperoni).

New menu items at The Remedy include small plates like the Calabrese, an artisan pie of mozzarella, Tuscan pecorino, San Marzano pelati sauce, and house-made bison pepperoni.

The menu focuses on local and regional favorites—including plenty of game—but there are also new options for a variety of diets, like the spicy jackfruit tacos with red cabbage, pinto beans, avocado, cotija, and chipotle aioli. It’s vegetarian but can easily be made vegan.

Though the reimagined Flame won’t debut until next year (formerly a steak house, the new concept is still a closely guarded secret), Chef Fossati promises to put a personal spin on the menu there as well, with additions like a vegan chia seed pudding for the breakfast menu—a taste of his time in California.

“There is a certain excitement that comes with an enhanced resort and having the opportunity to create something new and unique, as the entire resort is currently being reimagined,” says Fossati. “This is all very exciting it feels like I’ve gotten the keys to a new Ferrari!”


Flame, Rekindled

The Remedy, the lobby bar at the Four Seasons, recently debuted a new look, with a new menu by an executive chef schooled in Europe's most pedigreed kitchens.

Time passes in the lodging business like dog years: Though Vail’s Four Seasons Resort is barely a decade old, the property is in the throes of a $40 million makeover that includes new hotel rooms and private residences, upgrades to the lobby and meeting spaces, and changes to Remedy Bar and Flame, the resort’s signature restaurants. Though the renovation won’t be entirely finished until 2020, essential elements of it, like the addition of a kitchen for Remedy Bar (previously, food was prepared in Flame’s kitchen two floors below).

Another enhancement? The addition of Marco Fossati as executive chef, a culinary artist with more than three decades of experience cooking in Europe’s most respected kitchens. Fossati’s career began preparing Sunday dinners with his grandparents. A native of the Italian Riviera, half of his family is Piemontese, from the northern region of Italy (his great-grandfather was executive chef of the renowned Italian cruise liner Rex, which was featured in the Hollywood classic Dodsworth). After completing his culinary studies, he began working at luxury hotels, Michelin-starred restaurants, and private clubs in Tuscany, Milano, Sardinia, Paris, Hamburg, and London, and most recently, the Biltmore Santa Barbara.

Executive Chef Marco Fossati

Now, he’s bringing his global culinary inspiration to Remedy Bar and Flame.

“We just opened a brand-new, open-air kitchen in The Remedy it’s beautiful and very nicely appointed,” Fossati says. “I’d love to share what we’re creating in both The Remedy and Flame. Our talented team and I have been working on incorporating local, sustainable, fresh ingredients into all of our dishes—while creating new dishes that appeal to vegetarians and vegans alike.”

Fossati has added 23 new items to the Remedy menu that showcase his Italian heritage and globe-trotting culinary résumé. New “Green Remedies” include the burrata with heirloom tomato, stone fruit, basil oil, endive, red onion, and walnut pesto. Must try: The Toast (oxtail marmalade, grated fresh horseradish, and arugula, which Fossati describes as “ridiculously delicious.”), spiced Hawaiian tuna (burnt eggplant purée, pickled peppers, Castelvetrano olives, and micro cilantro), as well as flatbread pizzas meant to be shared (like the Calabrese, an artisan pie of chewy mozzarella and Tuscan pecorino over San Marzano pelati sauce with house-made bison pepperoni).

New menu items at The Remedy include small plates like the Calabrese, an artisan pie of mozzarella, Tuscan pecorino, San Marzano pelati sauce, and house-made bison pepperoni.

The menu focuses on local and regional favorites—including plenty of game—but there are also new options for a variety of diets, like the spicy jackfruit tacos with red cabbage, pinto beans, avocado, cotija, and chipotle aioli. It’s vegetarian but can easily be made vegan.

Though the reimagined Flame won’t debut until next year (formerly a steak house, the new concept is still a closely guarded secret), Chef Fossati promises to put a personal spin on the menu there as well, with additions like a vegan chia seed pudding for the breakfast menu—a taste of his time in California.

“There is a certain excitement that comes with an enhanced resort and having the opportunity to create something new and unique, as the entire resort is currently being reimagined,” says Fossati. “This is all very exciting it feels like I’ve gotten the keys to a new Ferrari!”


Flame, Rekindled

The Remedy, the lobby bar at the Four Seasons, recently debuted a new look, with a new menu by an executive chef schooled in Europe's most pedigreed kitchens.

Time passes in the lodging business like dog years: Though Vail’s Four Seasons Resort is barely a decade old, the property is in the throes of a $40 million makeover that includes new hotel rooms and private residences, upgrades to the lobby and meeting spaces, and changes to Remedy Bar and Flame, the resort’s signature restaurants. Though the renovation won’t be entirely finished until 2020, essential elements of it, like the addition of a kitchen for Remedy Bar (previously, food was prepared in Flame’s kitchen two floors below).

Another enhancement? The addition of Marco Fossati as executive chef, a culinary artist with more than three decades of experience cooking in Europe’s most respected kitchens. Fossati’s career began preparing Sunday dinners with his grandparents. A native of the Italian Riviera, half of his family is Piemontese, from the northern region of Italy (his great-grandfather was executive chef of the renowned Italian cruise liner Rex, which was featured in the Hollywood classic Dodsworth). After completing his culinary studies, he began working at luxury hotels, Michelin-starred restaurants, and private clubs in Tuscany, Milano, Sardinia, Paris, Hamburg, and London, and most recently, the Biltmore Santa Barbara.

Executive Chef Marco Fossati

Now, he’s bringing his global culinary inspiration to Remedy Bar and Flame.

“We just opened a brand-new, open-air kitchen in The Remedy it’s beautiful and very nicely appointed,” Fossati says. “I’d love to share what we’re creating in both The Remedy and Flame. Our talented team and I have been working on incorporating local, sustainable, fresh ingredients into all of our dishes—while creating new dishes that appeal to vegetarians and vegans alike.”

Fossati has added 23 new items to the Remedy menu that showcase his Italian heritage and globe-trotting culinary résumé. New “Green Remedies” include the burrata with heirloom tomato, stone fruit, basil oil, endive, red onion, and walnut pesto. Must try: The Toast (oxtail marmalade, grated fresh horseradish, and arugula, which Fossati describes as “ridiculously delicious.”), spiced Hawaiian tuna (burnt eggplant purée, pickled peppers, Castelvetrano olives, and micro cilantro), as well as flatbread pizzas meant to be shared (like the Calabrese, an artisan pie of chewy mozzarella and Tuscan pecorino over San Marzano pelati sauce with house-made bison pepperoni).

New menu items at The Remedy include small plates like the Calabrese, an artisan pie of mozzarella, Tuscan pecorino, San Marzano pelati sauce, and house-made bison pepperoni.

The menu focuses on local and regional favorites—including plenty of game—but there are also new options for a variety of diets, like the spicy jackfruit tacos with red cabbage, pinto beans, avocado, cotija, and chipotle aioli. It’s vegetarian but can easily be made vegan.

Though the reimagined Flame won’t debut until next year (formerly a steak house, the new concept is still a closely guarded secret), Chef Fossati promises to put a personal spin on the menu there as well, with additions like a vegan chia seed pudding for the breakfast menu—a taste of his time in California.

“There is a certain excitement that comes with an enhanced resort and having the opportunity to create something new and unique, as the entire resort is currently being reimagined,” says Fossati. “This is all very exciting it feels like I’ve gotten the keys to a new Ferrari!”


Flame, Rekindled

The Remedy, the lobby bar at the Four Seasons, recently debuted a new look, with a new menu by an executive chef schooled in Europe's most pedigreed kitchens.

Time passes in the lodging business like dog years: Though Vail’s Four Seasons Resort is barely a decade old, the property is in the throes of a $40 million makeover that includes new hotel rooms and private residences, upgrades to the lobby and meeting spaces, and changes to Remedy Bar and Flame, the resort’s signature restaurants. Though the renovation won’t be entirely finished until 2020, essential elements of it, like the addition of a kitchen for Remedy Bar (previously, food was prepared in Flame’s kitchen two floors below).

Another enhancement? The addition of Marco Fossati as executive chef, a culinary artist with more than three decades of experience cooking in Europe’s most respected kitchens. Fossati’s career began preparing Sunday dinners with his grandparents. A native of the Italian Riviera, half of his family is Piemontese, from the northern region of Italy (his great-grandfather was executive chef of the renowned Italian cruise liner Rex, which was featured in the Hollywood classic Dodsworth). After completing his culinary studies, he began working at luxury hotels, Michelin-starred restaurants, and private clubs in Tuscany, Milano, Sardinia, Paris, Hamburg, and London, and most recently, the Biltmore Santa Barbara.

Executive Chef Marco Fossati

Now, he’s bringing his global culinary inspiration to Remedy Bar and Flame.

“We just opened a brand-new, open-air kitchen in The Remedy it’s beautiful and very nicely appointed,” Fossati says. “I’d love to share what we’re creating in both The Remedy and Flame. Our talented team and I have been working on incorporating local, sustainable, fresh ingredients into all of our dishes—while creating new dishes that appeal to vegetarians and vegans alike.”

Fossati has added 23 new items to the Remedy menu that showcase his Italian heritage and globe-trotting culinary résumé. New “Green Remedies” include the burrata with heirloom tomato, stone fruit, basil oil, endive, red onion, and walnut pesto. Must try: The Toast (oxtail marmalade, grated fresh horseradish, and arugula, which Fossati describes as “ridiculously delicious.”), spiced Hawaiian tuna (burnt eggplant purée, pickled peppers, Castelvetrano olives, and micro cilantro), as well as flatbread pizzas meant to be shared (like the Calabrese, an artisan pie of chewy mozzarella and Tuscan pecorino over San Marzano pelati sauce with house-made bison pepperoni).

New menu items at The Remedy include small plates like the Calabrese, an artisan pie of mozzarella, Tuscan pecorino, San Marzano pelati sauce, and house-made bison pepperoni.

The menu focuses on local and regional favorites—including plenty of game—but there are also new options for a variety of diets, like the spicy jackfruit tacos with red cabbage, pinto beans, avocado, cotija, and chipotle aioli. It’s vegetarian but can easily be made vegan.

Though the reimagined Flame won’t debut until next year (formerly a steak house, the new concept is still a closely guarded secret), Chef Fossati promises to put a personal spin on the menu there as well, with additions like a vegan chia seed pudding for the breakfast menu—a taste of his time in California.

“There is a certain excitement that comes with an enhanced resort and having the opportunity to create something new and unique, as the entire resort is currently being reimagined,” says Fossati. “This is all very exciting it feels like I’ve gotten the keys to a new Ferrari!”


Flame, Rekindled

The Remedy, the lobby bar at the Four Seasons, recently debuted a new look, with a new menu by an executive chef schooled in Europe's most pedigreed kitchens.

Time passes in the lodging business like dog years: Though Vail’s Four Seasons Resort is barely a decade old, the property is in the throes of a $40 million makeover that includes new hotel rooms and private residences, upgrades to the lobby and meeting spaces, and changes to Remedy Bar and Flame, the resort’s signature restaurants. Though the renovation won’t be entirely finished until 2020, essential elements of it, like the addition of a kitchen for Remedy Bar (previously, food was prepared in Flame’s kitchen two floors below).

Another enhancement? The addition of Marco Fossati as executive chef, a culinary artist with more than three decades of experience cooking in Europe’s most respected kitchens. Fossati’s career began preparing Sunday dinners with his grandparents. A native of the Italian Riviera, half of his family is Piemontese, from the northern region of Italy (his great-grandfather was executive chef of the renowned Italian cruise liner Rex, which was featured in the Hollywood classic Dodsworth). After completing his culinary studies, he began working at luxury hotels, Michelin-starred restaurants, and private clubs in Tuscany, Milano, Sardinia, Paris, Hamburg, and London, and most recently, the Biltmore Santa Barbara.

Executive Chef Marco Fossati

Now, he’s bringing his global culinary inspiration to Remedy Bar and Flame.

“We just opened a brand-new, open-air kitchen in The Remedy it’s beautiful and very nicely appointed,” Fossati says. “I’d love to share what we’re creating in both The Remedy and Flame. Our talented team and I have been working on incorporating local, sustainable, fresh ingredients into all of our dishes—while creating new dishes that appeal to vegetarians and vegans alike.”

Fossati has added 23 new items to the Remedy menu that showcase his Italian heritage and globe-trotting culinary résumé. New “Green Remedies” include the burrata with heirloom tomato, stone fruit, basil oil, endive, red onion, and walnut pesto. Must try: The Toast (oxtail marmalade, grated fresh horseradish, and arugula, which Fossati describes as “ridiculously delicious.”), spiced Hawaiian tuna (burnt eggplant purée, pickled peppers, Castelvetrano olives, and micro cilantro), as well as flatbread pizzas meant to be shared (like the Calabrese, an artisan pie of chewy mozzarella and Tuscan pecorino over San Marzano pelati sauce with house-made bison pepperoni).

New menu items at The Remedy include small plates like the Calabrese, an artisan pie of mozzarella, Tuscan pecorino, San Marzano pelati sauce, and house-made bison pepperoni.

The menu focuses on local and regional favorites—including plenty of game—but there are also new options for a variety of diets, like the spicy jackfruit tacos with red cabbage, pinto beans, avocado, cotija, and chipotle aioli. It’s vegetarian but can easily be made vegan.

Though the reimagined Flame won’t debut until next year (formerly a steak house, the new concept is still a closely guarded secret), Chef Fossati promises to put a personal spin on the menu there as well, with additions like a vegan chia seed pudding for the breakfast menu—a taste of his time in California.

“There is a certain excitement that comes with an enhanced resort and having the opportunity to create something new and unique, as the entire resort is currently being reimagined,” says Fossati. “This is all very exciting it feels like I’ve gotten the keys to a new Ferrari!”


Flame, Rekindled

The Remedy, the lobby bar at the Four Seasons, recently debuted a new look, with a new menu by an executive chef schooled in Europe's most pedigreed kitchens.

Time passes in the lodging business like dog years: Though Vail’s Four Seasons Resort is barely a decade old, the property is in the throes of a $40 million makeover that includes new hotel rooms and private residences, upgrades to the lobby and meeting spaces, and changes to Remedy Bar and Flame, the resort’s signature restaurants. Though the renovation won’t be entirely finished until 2020, essential elements of it, like the addition of a kitchen for Remedy Bar (previously, food was prepared in Flame’s kitchen two floors below).

Another enhancement? The addition of Marco Fossati as executive chef, a culinary artist with more than three decades of experience cooking in Europe’s most respected kitchens. Fossati’s career began preparing Sunday dinners with his grandparents. A native of the Italian Riviera, half of his family is Piemontese, from the northern region of Italy (his great-grandfather was executive chef of the renowned Italian cruise liner Rex, which was featured in the Hollywood classic Dodsworth). After completing his culinary studies, he began working at luxury hotels, Michelin-starred restaurants, and private clubs in Tuscany, Milano, Sardinia, Paris, Hamburg, and London, and most recently, the Biltmore Santa Barbara.

Executive Chef Marco Fossati

Now, he’s bringing his global culinary inspiration to Remedy Bar and Flame.

“We just opened a brand-new, open-air kitchen in The Remedy it’s beautiful and very nicely appointed,” Fossati says. “I’d love to share what we’re creating in both The Remedy and Flame. Our talented team and I have been working on incorporating local, sustainable, fresh ingredients into all of our dishes—while creating new dishes that appeal to vegetarians and vegans alike.”

Fossati has added 23 new items to the Remedy menu that showcase his Italian heritage and globe-trotting culinary résumé. New “Green Remedies” include the burrata with heirloom tomato, stone fruit, basil oil, endive, red onion, and walnut pesto. Must try: The Toast (oxtail marmalade, grated fresh horseradish, and arugula, which Fossati describes as “ridiculously delicious.”), spiced Hawaiian tuna (burnt eggplant purée, pickled peppers, Castelvetrano olives, and micro cilantro), as well as flatbread pizzas meant to be shared (like the Calabrese, an artisan pie of chewy mozzarella and Tuscan pecorino over San Marzano pelati sauce with house-made bison pepperoni).

New menu items at The Remedy include small plates like the Calabrese, an artisan pie of mozzarella, Tuscan pecorino, San Marzano pelati sauce, and house-made bison pepperoni.

The menu focuses on local and regional favorites—including plenty of game—but there are also new options for a variety of diets, like the spicy jackfruit tacos with red cabbage, pinto beans, avocado, cotija, and chipotle aioli. It’s vegetarian but can easily be made vegan.

Though the reimagined Flame won’t debut until next year (formerly a steak house, the new concept is still a closely guarded secret), Chef Fossati promises to put a personal spin on the menu there as well, with additions like a vegan chia seed pudding for the breakfast menu—a taste of his time in California.

“There is a certain excitement that comes with an enhanced resort and having the opportunity to create something new and unique, as the entire resort is currently being reimagined,” says Fossati. “This is all very exciting it feels like I’ve gotten the keys to a new Ferrari!”


Flame, Rekindled

The Remedy, the lobby bar at the Four Seasons, recently debuted a new look, with a new menu by an executive chef schooled in Europe's most pedigreed kitchens.

Time passes in the lodging business like dog years: Though Vail’s Four Seasons Resort is barely a decade old, the property is in the throes of a $40 million makeover that includes new hotel rooms and private residences, upgrades to the lobby and meeting spaces, and changes to Remedy Bar and Flame, the resort’s signature restaurants. Though the renovation won’t be entirely finished until 2020, essential elements of it, like the addition of a kitchen for Remedy Bar (previously, food was prepared in Flame’s kitchen two floors below).

Another enhancement? The addition of Marco Fossati as executive chef, a culinary artist with more than three decades of experience cooking in Europe’s most respected kitchens. Fossati’s career began preparing Sunday dinners with his grandparents. A native of the Italian Riviera, half of his family is Piemontese, from the northern region of Italy (his great-grandfather was executive chef of the renowned Italian cruise liner Rex, which was featured in the Hollywood classic Dodsworth). After completing his culinary studies, he began working at luxury hotels, Michelin-starred restaurants, and private clubs in Tuscany, Milano, Sardinia, Paris, Hamburg, and London, and most recently, the Biltmore Santa Barbara.

Executive Chef Marco Fossati

Now, he’s bringing his global culinary inspiration to Remedy Bar and Flame.

“We just opened a brand-new, open-air kitchen in The Remedy it’s beautiful and very nicely appointed,” Fossati says. “I’d love to share what we’re creating in both The Remedy and Flame. Our talented team and I have been working on incorporating local, sustainable, fresh ingredients into all of our dishes—while creating new dishes that appeal to vegetarians and vegans alike.”

Fossati has added 23 new items to the Remedy menu that showcase his Italian heritage and globe-trotting culinary résumé. New “Green Remedies” include the burrata with heirloom tomato, stone fruit, basil oil, endive, red onion, and walnut pesto. Must try: The Toast (oxtail marmalade, grated fresh horseradish, and arugula, which Fossati describes as “ridiculously delicious.”), spiced Hawaiian tuna (burnt eggplant purée, pickled peppers, Castelvetrano olives, and micro cilantro), as well as flatbread pizzas meant to be shared (like the Calabrese, an artisan pie of chewy mozzarella and Tuscan pecorino over San Marzano pelati sauce with house-made bison pepperoni).

New menu items at The Remedy include small plates like the Calabrese, an artisan pie of mozzarella, Tuscan pecorino, San Marzano pelati sauce, and house-made bison pepperoni.

The menu focuses on local and regional favorites—including plenty of game—but there are also new options for a variety of diets, like the spicy jackfruit tacos with red cabbage, pinto beans, avocado, cotija, and chipotle aioli. It’s vegetarian but can easily be made vegan.

Though the reimagined Flame won’t debut until next year (formerly a steak house, the new concept is still a closely guarded secret), Chef Fossati promises to put a personal spin on the menu there as well, with additions like a vegan chia seed pudding for the breakfast menu—a taste of his time in California.

“There is a certain excitement that comes with an enhanced resort and having the opportunity to create something new and unique, as the entire resort is currently being reimagined,” says Fossati. “This is all very exciting it feels like I’ve gotten the keys to a new Ferrari!”


Flame, Rekindled

The Remedy, the lobby bar at the Four Seasons, recently debuted a new look, with a new menu by an executive chef schooled in Europe's most pedigreed kitchens.

Time passes in the lodging business like dog years: Though Vail’s Four Seasons Resort is barely a decade old, the property is in the throes of a $40 million makeover that includes new hotel rooms and private residences, upgrades to the lobby and meeting spaces, and changes to Remedy Bar and Flame, the resort’s signature restaurants. Though the renovation won’t be entirely finished until 2020, essential elements of it, like the addition of a kitchen for Remedy Bar (previously, food was prepared in Flame’s kitchen two floors below).

Another enhancement? The addition of Marco Fossati as executive chef, a culinary artist with more than three decades of experience cooking in Europe’s most respected kitchens. Fossati’s career began preparing Sunday dinners with his grandparents. A native of the Italian Riviera, half of his family is Piemontese, from the northern region of Italy (his great-grandfather was executive chef of the renowned Italian cruise liner Rex, which was featured in the Hollywood classic Dodsworth). After completing his culinary studies, he began working at luxury hotels, Michelin-starred restaurants, and private clubs in Tuscany, Milano, Sardinia, Paris, Hamburg, and London, and most recently, the Biltmore Santa Barbara.

Executive Chef Marco Fossati

Now, he’s bringing his global culinary inspiration to Remedy Bar and Flame.

“We just opened a brand-new, open-air kitchen in The Remedy it’s beautiful and very nicely appointed,” Fossati says. “I’d love to share what we’re creating in both The Remedy and Flame. Our talented team and I have been working on incorporating local, sustainable, fresh ingredients into all of our dishes—while creating new dishes that appeal to vegetarians and vegans alike.”

Fossati has added 23 new items to the Remedy menu that showcase his Italian heritage and globe-trotting culinary résumé. New “Green Remedies” include the burrata with heirloom tomato, stone fruit, basil oil, endive, red onion, and walnut pesto. Must try: The Toast (oxtail marmalade, grated fresh horseradish, and arugula, which Fossati describes as “ridiculously delicious.”), spiced Hawaiian tuna (burnt eggplant purée, pickled peppers, Castelvetrano olives, and micro cilantro), as well as flatbread pizzas meant to be shared (like the Calabrese, an artisan pie of chewy mozzarella and Tuscan pecorino over San Marzano pelati sauce with house-made bison pepperoni).

New menu items at The Remedy include small plates like the Calabrese, an artisan pie of mozzarella, Tuscan pecorino, San Marzano pelati sauce, and house-made bison pepperoni.

The menu focuses on local and regional favorites—including plenty of game—but there are also new options for a variety of diets, like the spicy jackfruit tacos with red cabbage, pinto beans, avocado, cotija, and chipotle aioli. It’s vegetarian but can easily be made vegan.

Though the reimagined Flame won’t debut until next year (formerly a steak house, the new concept is still a closely guarded secret), Chef Fossati promises to put a personal spin on the menu there as well, with additions like a vegan chia seed pudding for the breakfast menu—a taste of his time in California.

“There is a certain excitement that comes with an enhanced resort and having the opportunity to create something new and unique, as the entire resort is currently being reimagined,” says Fossati. “This is all very exciting it feels like I’ve gotten the keys to a new Ferrari!”


Flame, Rekindled

The Remedy, the lobby bar at the Four Seasons, recently debuted a new look, with a new menu by an executive chef schooled in Europe's most pedigreed kitchens.

Time passes in the lodging business like dog years: Though Vail’s Four Seasons Resort is barely a decade old, the property is in the throes of a $40 million makeover that includes new hotel rooms and private residences, upgrades to the lobby and meeting spaces, and changes to Remedy Bar and Flame, the resort’s signature restaurants. Though the renovation won’t be entirely finished until 2020, essential elements of it, like the addition of a kitchen for Remedy Bar (previously, food was prepared in Flame’s kitchen two floors below).

Another enhancement? The addition of Marco Fossati as executive chef, a culinary artist with more than three decades of experience cooking in Europe’s most respected kitchens. Fossati’s career began preparing Sunday dinners with his grandparents. A native of the Italian Riviera, half of his family is Piemontese, from the northern region of Italy (his great-grandfather was executive chef of the renowned Italian cruise liner Rex, which was featured in the Hollywood classic Dodsworth). After completing his culinary studies, he began working at luxury hotels, Michelin-starred restaurants, and private clubs in Tuscany, Milano, Sardinia, Paris, Hamburg, and London, and most recently, the Biltmore Santa Barbara.

Executive Chef Marco Fossati

Now, he’s bringing his global culinary inspiration to Remedy Bar and Flame.

“We just opened a brand-new, open-air kitchen in The Remedy it’s beautiful and very nicely appointed,” Fossati says. “I’d love to share what we’re creating in both The Remedy and Flame. Our talented team and I have been working on incorporating local, sustainable, fresh ingredients into all of our dishes—while creating new dishes that appeal to vegetarians and vegans alike.”

Fossati has added 23 new items to the Remedy menu that showcase his Italian heritage and globe-trotting culinary résumé. New “Green Remedies” include the burrata with heirloom tomato, stone fruit, basil oil, endive, red onion, and walnut pesto. Must try: The Toast (oxtail marmalade, grated fresh horseradish, and arugula, which Fossati describes as “ridiculously delicious.”), spiced Hawaiian tuna (burnt eggplant purée, pickled peppers, Castelvetrano olives, and micro cilantro), as well as flatbread pizzas meant to be shared (like the Calabrese, an artisan pie of chewy mozzarella and Tuscan pecorino over San Marzano pelati sauce with house-made bison pepperoni).

New menu items at The Remedy include small plates like the Calabrese, an artisan pie of mozzarella, Tuscan pecorino, San Marzano pelati sauce, and house-made bison pepperoni.

The menu focuses on local and regional favorites—including plenty of game—but there are also new options for a variety of diets, like the spicy jackfruit tacos with red cabbage, pinto beans, avocado, cotija, and chipotle aioli. It’s vegetarian but can easily be made vegan.

Though the reimagined Flame won’t debut until next year (formerly a steak house, the new concept is still a closely guarded secret), Chef Fossati promises to put a personal spin on the menu there as well, with additions like a vegan chia seed pudding for the breakfast menu—a taste of his time in California.

“There is a certain excitement that comes with an enhanced resort and having the opportunity to create something new and unique, as the entire resort is currently being reimagined,” says Fossati. “This is all very exciting it feels like I’ve gotten the keys to a new Ferrari!”


Flame, Rekindled

The Remedy, the lobby bar at the Four Seasons, recently debuted a new look, with a new menu by an executive chef schooled in Europe's most pedigreed kitchens.

Time passes in the lodging business like dog years: Though Vail’s Four Seasons Resort is barely a decade old, the property is in the throes of a $40 million makeover that includes new hotel rooms and private residences, upgrades to the lobby and meeting spaces, and changes to Remedy Bar and Flame, the resort’s signature restaurants. Though the renovation won’t be entirely finished until 2020, essential elements of it, like the addition of a kitchen for Remedy Bar (previously, food was prepared in Flame’s kitchen two floors below).

Another enhancement? The addition of Marco Fossati as executive chef, a culinary artist with more than three decades of experience cooking in Europe’s most respected kitchens. Fossati’s career began preparing Sunday dinners with his grandparents. A native of the Italian Riviera, half of his family is Piemontese, from the northern region of Italy (his great-grandfather was executive chef of the renowned Italian cruise liner Rex, which was featured in the Hollywood classic Dodsworth). After completing his culinary studies, he began working at luxury hotels, Michelin-starred restaurants, and private clubs in Tuscany, Milano, Sardinia, Paris, Hamburg, and London, and most recently, the Biltmore Santa Barbara.

Executive Chef Marco Fossati

Now, he’s bringing his global culinary inspiration to Remedy Bar and Flame.

“We just opened a brand-new, open-air kitchen in The Remedy it’s beautiful and very nicely appointed,” Fossati says. “I’d love to share what we’re creating in both The Remedy and Flame. Our talented team and I have been working on incorporating local, sustainable, fresh ingredients into all of our dishes—while creating new dishes that appeal to vegetarians and vegans alike.”

Fossati has added 23 new items to the Remedy menu that showcase his Italian heritage and globe-trotting culinary résumé. New “Green Remedies” include the burrata with heirloom tomato, stone fruit, basil oil, endive, red onion, and walnut pesto. Must try: The Toast (oxtail marmalade, grated fresh horseradish, and arugula, which Fossati describes as “ridiculously delicious.”), spiced Hawaiian tuna (burnt eggplant purée, pickled peppers, Castelvetrano olives, and micro cilantro), as well as flatbread pizzas meant to be shared (like the Calabrese, an artisan pie of chewy mozzarella and Tuscan pecorino over San Marzano pelati sauce with house-made bison pepperoni).

New menu items at The Remedy include small plates like the Calabrese, an artisan pie of mozzarella, Tuscan pecorino, San Marzano pelati sauce, and house-made bison pepperoni.

The menu focuses on local and regional favorites—including plenty of game—but there are also new options for a variety of diets, like the spicy jackfruit tacos with red cabbage, pinto beans, avocado, cotija, and chipotle aioli. It’s vegetarian but can easily be made vegan.

Though the reimagined Flame won’t debut until next year (formerly a steak house, the new concept is still a closely guarded secret), Chef Fossati promises to put a personal spin on the menu there as well, with additions like a vegan chia seed pudding for the breakfast menu—a taste of his time in California.

“There is a certain excitement that comes with an enhanced resort and having the opportunity to create something new and unique, as the entire resort is currently being reimagined,” says Fossati. “This is all very exciting it feels like I’ve gotten the keys to a new Ferrari!”


Watch the video: The Four Seasons Resort and Residences, Vail #8202 (August 2022).