A Superior Guestroom at Four Seasons Hotel Denver.

Weekends are meant for relaxation and fun… and with the new Weekend Getaway package offered at Four Seasons Hotel Denver, it’s easy to forget one’s cares and enjoy an amazing time in the heart of the Mile High City.  The new value-priced weekend package is available for Friday or Saturday night stays only, and includes parking plus a $100 credit to be used toward The Spa, room  service, or dining in EDGE Restaurant & Bar.  There’s never been a better time to take advantage of an overnight getaway at Four Seasons… just in time for spring and summer, when guests can enjoy the sunshine on the outdoor third-level rooftop pool terrace.

Guests who reserve the Weekend Getaway package can use the $100 credit toward a meal in EDGE, a private yoga class, room service, cocktails by the pool, or some pampering in The Spa. The Spa is now offering five new treatments for spring, focusing on toning, slimming and detoxifying.

Dine at EDGE on Earth Day.

Earth Day is a reminder for us to support local businesses and to eat local as much as possible.  EDGE regularly works with many Colorado-based vendors, supplying the freshest ingredients for its innovative menus whenever possible.  Executive Chef Simon Purvis and EDGE Restaurant Chef Cindy Liu have comprised a special menu for Earth Day, April 22^nd, featuring the best of locally-sourced foods. 

The three-course farm-to-table menu is available for $55 per person and includes choice of the following:

APPETIZERS
RASPBERRY HILL FARMS HYDRO GREENS
GRATEFUL BREADS CIABATTA CROSTINI/ BLUE CHEESE/ ROCKY MOUNTAIN HONEY/ BALSAMIC
OR
CROFT FAMILY FARMS RUSSET POTATO & LEEK SOUP
COTTONWOOD CREEK CHICKEN CONFIT/ CHIVES

ENTRÉES
PECAN WOOD GRILLED COLORADO LAMB | HERBED SPRING POTATOES | FOREST MORELS | MINT JUS
OR
PAN SEARED ALAMOSA BASS| CROFT FARM POTATO & VEGETABLE TART | TOMATO BUTTER

DESSERTS
BUTTERSCOTCH PUDDING | SALTED BRITTLE | HOMEMADE CRÈME FRAICHE
OR
CRÈME FRAICHE CAKE
HAYSTACK MOUNTAIN GOAT CHEESE/ LEOPOLDS CHERRY CONFIT / TEA SEMIFREDO

For reservations, call EDGE at 303-389-3343 or reserve online.

The Spa at Four Seasons Hotel Denver

The Spa is now offering five new treatments for spring, focusing on toning, slimming and detoxifying—perfect to ensure you are swimsuit ready. 

The Jade & Ginseng Toning Massage, 60 minutes for $120, uses key ingredients like fennel and licorice to deeply cleanse and strengthen the digestive system. Jade herbal warming pillows that assist with removing toxins and excess fat are used on  specific acupressure points. The Chinese “Gua Sha” technique will refine and reshape areas with cellulite to achieve a toned appearance.  The Detoxifying & Slimming Wrap, 60 minutes for $120, uses ingredients including dandelion and burdock root to detoxify your internal systems. Jade herbal warming pillows activate specific acupressure points for detoxifying and rebalancing.

For those who appreciate the ancient ritual of an herbal soak to aid with detoxification, the 90-minute Jade & Ginseng Detoxifying & Slimming Bath Ritual, $200, is available.  The herbal blend penetrates the skin to effectively remove toxins and help fight muscle fatigue and tension. The body treatment combines methods used in the Toning Massage and Slimming Wrap, targeting cellulite and assisting with a smooth, toned skin appearance.

A 60-minute Jade & Ginseng Herbal Facial, $120, also is available to detox the facial skin, featuring a purifying masque and jade rollers over the skin to penetrate ingredients and improve circulation.   A Detoxifying Pedicure, 50 minutes for $60, includes an herbal foot soak to remove toxins from the feet and a pedicure including polish and a warm shea butter quench, to replenish and refresh the skin.

For Spa appointments: 303-389-3020.

EDGE Restaurant & Bar

Spring into style with two fun fashion-oriented lunches at EDGE Restaurant and Bar.

May 4:  Join EDGE for a lunch featuring informal modeling of fashions by the exclusive clothing line W by Worth.  Fashions will be available to order, and a portion of all orders placed with W by Worth will benefit Denver Health Foundation’s Newborns in Need program.  Each year, nearly 4,000 babies are delivered at Denver Health. Unfortunately, more than 85 percent of these children are born to families who live below the poverty level. Newborns in Need supports these families. Held just before Mother’s Day, this luncheon is a chance for ladies to attend and support the program. In addition to ordering from W by Worth, EDGE will also accept donations of baby supplies for Newborns in Need. Guests can bring in diapers, wipes, baby clothes, blankets and other baby supplies for collection, and can enter to win fabulous prize giveaways including clothing from W by Worth and a gift certificate to The Spa at Four Seasons. The lunch is $18 per person.

May 23: Hyde Park Jewelers will present designer Paul Morelli, who will feature jewelry from his latest collection.  Models will showcase Paul Morelli jewelry and guests can see the latest items from the collection, including custom pieces not typically sold at Hyde Park.  Guests can dine off the special “Diamond Quickie” menu, $18 per person.

The menu for both of these fashionable lunches is a quartet of the following:

White Bean & Vegetable Minestrone/ Basil Brioche
and
Baby Spinach & Arugula Salad/ Freeze Dried Strawberries/ White Balsamic

Entrée: Colorado Beef Slider/ Aged Cheddar/Sun-Dried Tomato/ Truffle Aioli
Or
Pan Seared Scottish Salmon/ Preserved Citrus Relish/ Watercress

Dessert: Chamomile Panna Cotta/ Calamansi Gelee / Lemon Oat Crumble

A holiday lunch, a business meeting, or a celebration such as a birthday or anniversary can be all the more special when experienced at EDGE.  EDGE offers three private dining rooms, each with a glass wall looking into the restaurant. The custom lunch menus offer variety and value, and EDGE’s Executive Chef Simon Purvis is happy to give a special welcome greeting to your group. EDGE offers complimentary valet parking, eliminating the hassle of finding a parking spot downtown; simply pull into the porte cochere of Four Seasons Hotel Denver off of 14^th and Lawrence streets, and walk through the lobby into EDGE, where the hostess will take you to your party.  For lunch, there are three main menu options: the Business Quickie Quartet Lunch, the Taste of EDGE Lunch, and the Over the EDGE Lunch.  Each of the lunches includes a minimum of two courses and a dessert made by our Executive Pastry Chef Christopher Jordan.

Chef's Table, Private Dining in EDGE

About the Private Dining Rooms
Three options can accommodate meetings and celebrations from 4 to 20.

Chef’s Table: The beautiful and intimate Chef’s Table private dining room features two glassed-enclosed walls, one with a direct view to the EDGE kitchen and custom wood-burning grill.  Guests delight in watching the “behind the scenes” action of the kitchen, and love when Chef Simon Purvis or Chef Cindy Liu come to the table and chat with them about EDGE.  Maximum seating:  8

Private Dining Room #2:  This room is located in the back center of the restaurant and features an elegant rectangular table. Maximum seating: 14

Private Dining Room #3: The largest of our three private dining rooms, located in the back right of the restaurant, featuring an elegant rectangular table. Maximum seating: 20

Each room offers separate controls for music, and each offers shades if you wish to have privacy during your meeting or event.  Audio/Visual services can be arranged depending on your needs.

Did we mention EDGE offers complimentary valet parking?

For more information on meetings and events at EDGE, contact Amanda Michalek, EDGE Private Dining Catering Manager, at 303-389-3146 or email: Amanda.Michalek@fourseasons.com.  Special offer: Mention “newsletter” and receive an additional chef’s choice appetizer for your party, with our compliments, for any three-course meal.

EDGE offers a variety of custom dinner menus, ranging from three to four courses, and a special holiday private dining menu. Guests of EDGE enjoy complimentary valet parking and private dinner parties can be arranged for groups of 4 to 20.

Delight your guests with a specially-prepared multi-course menu, which can be paired with wines by Sommelier Robert Davis and customized to your specifications.

Private Dining Menu options include*:
- The Taste of EDGE menu offers three-courses, including a starter, entrée, side dish and dessert.  $60 per person

-The On the EDGE menu also offers three-courses, including a starter, entrée, side dish and dessert.  $70 per person

- The Holiday Three-Course Menu includes a starter, entrée and dessert, and is available only from Nov. 1 through Dec. 31, 2011. Special items on this menu include holiday dishes such as the Cinnamon Spiced Butternut Squash Soup, the Rosemary Roasted Lamb Rack and the EDGE Baked Alaska.  $75 per person

- The Over the EDGE menu offers four-courses, including a starter, appetizer, entrée, side dish, and dessert. $80 per person

-The Over the EDGE Celebration Menu offers four-courses, including a starter, appetizer, entrée, side dish, and dessert; plus each guest receives a complimentary glass of sommelier’s selection of sparkling wine and a gift tin of EDGE’s Specialty Spice Rub.  $100 per person

*Private dining menus are exclusive of tax, beverages and gratuity. Valet parking at EDGE is always complimentary. Dinner at EDGE is served from 5 p.m. to 10 p.m.

For more information on meetings and events at EDGE, contact Amanda Michalek, EDGE Private Dining Catering Manager, at 303-389-3146 or email: Amanda.Michalek@fourseasons.com. Special offer: Mention “newsletter” and receive an additional chef’s choice appetizer for your party, with our compliments, for any three-course meal.

If your group would get excited over cocktails such as The Candy Cane Cooler, Gingerbread Eggnog, or Five Golden Rings, a gathering in EDGE Bar may be just what Santa ordered!

EDGE Bar has several areas which can be reserved for groups small as 5 or large as 75. EDGE servers can keep the party atmosphere going with passed hors d’oeuvres, ranging from cold items such as Colorado Beef Tartare and Crostini, and Cumin Spiced Hummus, to hot hors d’oeuvres such as Wild Mushroom & Thyme Tartlets and Cilantro Lime Chicken Skewers. Reception displays such as a Cured Meats and Colorado Artisanal Cheese platter or the Kobe Beef Sliders platter are also an option.

For some excitement, try an action station, such as a made-to-order EDGE Action Slider Bar or a Pecan Wood Smoked Bison Tenderloin Carver.

On Wednesday nights, a DJ provides entertainment, and throughout the rest of the week, house music ensures that EDGE Bar has an upbeat vibe.  EDGE Bar is the perfect place to celebrate the holidays. Cheers!

For more information on meetings and events at EDGE, contact Amanda Michalek, EDGE Private Dining Catering Manager, at 303-389-3146 or email: Amanda.Michalek@fourseasons.com. Special offer: Mention “newsletter” and receive an additional chef’s choice appetizer for your party, with our compliments, for any three-course meal.

EDGE is lucky enough to have its very own Executive Pastry Chef, Christopher Jordan, who is a true genius when it comes to all things sugar and chocolate.  In addition to Chef Christopher’s delectable desserts such as the Warm Sticky Toffee Pudding or the EDGE Baked Alaska, guests who reserve a private dining room also have the option of ordering a custom cake.

Custom cakes can be made for only $50, no matter the size of the group, and can feature a company logo and wording of choice.  In addition to looking spectacular, they taste out of this world, too. Flavors include an Amaretto Cake with Toasted Almond Butter Cream and Cherry Marmalade, and Tiramisu Cake featuring Sweetened Mascarpone with Chocolate Covered Crispies, and many other mouth-watering choices.

For more information on meetings and events at EDGE, contact Amanda Michalek, EDGE Private Dining Catering Manager, at 303-389-3146 or email: Amanda.Michalek@fourseasons.com.

Stop into EDGE Bar to experience decadent holiday cocktails, including the PEARfect Winter Night, Candy Cane Cooler, Gingerbread Eggnog, or Berry Good This Year.  A cocktail station or signature cocktail can be created especially for your private event.

We are pleased to share one of our signature holiday cocktail recipes for you to try at home.

Recipe for Candy Cane Cooler:

1 ½ ounce mint-infused vodka

1 tablespoon crushed candy cane or peppermint candy

½ ounce B&B liqueur (Brandy and Benedictine)

½ ounce half-and-half

Ice

Directions: Muddle the candy cane just enough to break into pieces. Add vodka, B&B, half-and-half, and ice. Shake and strain over ice into a rocks glass. Garnish with a peppermint stick.