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Best Bites: Grilled Rocky Mountain Venison-and-Wild-Blueberry Sausage with Porcini Gnocchi

Edge Restaurant


Edge Restaurant 1111 14th St., 303-389-3343, edgerestaurantdenver.com

Though delicious, sausage is rarely an ingredient synonymous with elegance. But at Edge Restaurant, the three-month-old steak house in the new Four Seasons Hotel, chef Simon Purvis’ grilled Rocky Mountain venison-and-wild-blueberry sausage appetizer will have you rethinking that conventional wisdom. This dish perfectly balances the slightly sweet sausage (sourced from South Dakota) against silky parsnip purée, delicate porcini gnocchi, and bright port syrup. The combination is earthy and rustic, but refined to the point of sophistication. We suspect this will become only more true when the kitchen begins making its own sausage—which, according to Purvis, could begin this month.


This article appeared in the January 2011 issue of 5280.

Amanda M. Faison, 5280 Contributor

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

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