Kicking off the COCHON 555 weekend festivities
EXECUTIVE CHEF AARON BROOKS HOSTS COCHON 555 CHEF’S COURSE DINNER WITH
MIAMI’S FINEST CULINARY TALENT
Friday, February 7th, 2014 at EDGE Steak & Bar 6:30pm to 10 pm
Miami’s top chefs come together at EDGE Steak & Bar for
“A Culinary Feathers & Foie Extravaganza”
Executive Chef Aaron Brooks and COCHON 555 founder Brady Lowe, kick off the sixth annual tour with a collaborative all-star gastronomic celebration, featuring Miami’s leading culinary talent. The Chef’s Course Dinner Series– Feathers & Foie (#FeathersAndFoie) – takes place at EDGE Steak & Bar on Friday, February 7, 2014 from 6:30 p.m. to 10 p.m.
Winner of the 2013 COCHON 555 Miami event, Chef Aaron Brooks opens EDGE kitchen to four renowned Miami chefs including Antonio Bachour of St. Regis Bal Harbour; Jeremiah Bullfrog of GastroPod and Subatomic Subs; Todd Erickson of Haven and Huahua’s Taqueria and Richard Hales of Sakaya Kitchen and Blackbrick, as they prepare a special, one-night-only epicurean feast highlighting our favorite feathered friends, from chicken to duck, quail and other fowl paired with Hudson Valley Foie Gras.
The evening begins at 6:30 p.m. with hors d’oeuvres designed by each chef, complemented by an impressive offering from Prosciutto Di Parma, and all paired with cocktails from Breckenridge Bourbon handcrafted by EDGE head bartender, Jack Araque. The cocktail reception is followed by a sit-down, five-course dinner at 7:30 p.m., with each individual course prepared by one of the participating chefs, showcasing their distinct culinary approaches, while emphasizing the high-quality produce and ingredients available from the finest local farmers and purveyors. Diners will be guided through each course as the chefs present their dish, and have the opportunity to interact with the talented lineup. Each course will be paired with cocktails featuring Breckenridge Distillery, including beers from Goose Island Beer Co. The evening concludes with a nightcap and sweet treat from Keith Wallace, the debuting pastry chef of EDGE Steak & Bar.
Tickets for the six-course event are $125 per person, inclusive of tax and gratuity.
Dinner reservations are required and can be made here.
About EDGE Steak & Bar:
As the crown jewel of the multi-million dollar renovation of the Four Seasons Hotel Miami, EDGE Steak & Bar offers a non-traditional, affordable menu of high-quality, interesting cuts of meat, indigenous seafood and locally-sourced fruits and vegetables. The sleek 3,300-square-foot venue accommodates 150 guests throughout its stylish dining room, bustling bar, two private event rooms, and outdoor terrace. A beautiful marble bar serves as a natural focal point. The contemporary American menu from acclaimed Executive Chef Aaron Brooks highlights seasonal ingredients sourced by top local producers, complemented by spices and herbs from the restaurant’s garden. An expansive outdoor oasis at EDGE Steak & Bar features a gorgeous patio complete with relaxing fire pits, shimmering candles and lush greenery overlooking the hotel’s two-acre pool area with sweeping vistas of downtown Miami. EDGE’s modern indoor-outdoor space was designed by AvroKo, the James Beard award-winning design firm well-known worldwide for notable projects from New York to Las Vegas to Hong Kong. EDGE is open from 6:30 a.m. to 11p.m. Monday through Friday, 7 a.m. to 11 p.m. Saturday & Sunday and serves an elaborate Sunday Brunch from 11:30 a.m. to 3 p.m. Valet parking is available. Reservations are recommended and may be made by calling (305) 381-3190. For more information or to keep up on the latest news, please visit www.edgerestaurantmiami.com or follow EDGE at @EDGEMiami or www.facebook.com/EdgeMiami.
FOR MORE INFORMATION, OR TO SCHEDULE AN INTERVIEW, PLEASE CONTACT STEPHANIE CARDELLE AT (305) 381-3037.
ABOUT COCHON 555:
Created by Taste Network’s Brady Lowe in 2009 in response to the lack of consumer education around heritage breeds, Cochon is a national event series that takes place in 14 major markets. Each year, Cochon 555 embarks on a 10-city culinary competition and tasting tour where 50 chefs are selected to prepare a “snout-to-tail” menu created from heritage breed pigs. The 10 winners from each regional event are flown to Aspen for the Food & Wine Classic for the final competition, Grand Cochon. Cochon All-Star, Cochon Heritage Fire and a BBQ competition are also slated for 2013. Since its launch in 2009, Cochon 555 and its programs such as Chef’s Course have supported responsible family farming across the country. As a result, 35,000 people have tasted heritage pigs – more than at any other event in the country; charities have received more than $270,000, and more than $400,000 has gone directly to great farmers across the country. For more details about the events, visit www.cochon555.com or follow @cochon555 on Twitter.