Wednesday, January 18, 2017

Australia Day via Chef Aaron Brooks at Edge Steak & Bar 1.23-1.29.17



Australia Day Celebrations at EDGE
January 23-29



For the third consecutive year, Chef Aaron Brooks pays homage to the land down under, and its January 26th national holiday, with weeklong specials in EDGE Steak & Bar and a special ‘barbie with his 'mates on Sunday, January 29th from 1PM to 4PM at Bahía, the hotel’s 7th floor poolside restaurant and lounge.


EDGE Steak & Bar Specials – January 23rd to 29th 

Diners can savor flavors from the land down under on the $24, three-course Lunch Break menu, offered Monday through Saturday. Available all week, the Chef’s Tasting Menu will feature five surprise Australian-inspired courses for $55 per person.

Bahía ‘Barbie with Chef Aaron and his ‘Mates – January 29th


The week of festivities will conclude with a ‘barbie in Bahía, the poolside restaurant and lounge, with Chef Aaron and his ‘mates on Sunday, January 29th from 1PM to 4PM. Turning up the heat, Timon Balloo of SUGARCANE raw bar grill, Jimmy Lebron of 27 Restaurant & Bar, Bret Pelaggi of Threefold Cafe, Steve Santana of Taquiza, and Nicole Votano join Chef Aaron for an afternoon of grilling. Attendees will enjoy BBQ favorites, Aussie bites and wine, a special Kangaroo Punch, and locally crafted beer from The Tank Brewing Co., and an exclusive, limited edition EDGE beer, brewed by J Wakefield Brewing and Chef Aaron, himself. Bring your budgie smugglers, a.k.a. swimsuits, and enjoy complimentary access to the two resort style pools, and celebrate winter in true Miami fashion – under the sun.


Advance tickets are required and available at EDGEAustraliaDay.eventbrite.com for $75 per person, and include unlimited BBQ, Kangaroo Punch, select craft beer and wine, and complimentary pool access.

*Pool chairs are based upon availability. Eventbrite processing fee will be applied at time of purchase.

For more information, visit our website or email EDGEManagers.MIA@fourseasons.com, or call (305) 381-3190.

Wednesday, January 11, 2017

KRUG Dinner with Aaron Brooks at Edge Steak & Bar 1.14.17



A Krug Champagne Journey at EDGE

Special guest Maggie Henriquez, President of the House of Krug Champagne.

Pairings crafted by Chef Aaron Brooks of EDGE Steak & Bar.

Saturday, January 14th, 2017 at 7PM
EDGE Steak & Bar at Four Seasons Hotel Miami
$225 per person
Inclusive of tax and gratuity

Limited seating available. Tickets must be purchased in advance here.


RECEPTION

Smoked Fish Brandade, Toasted Bread
Pork and Pistachio Terrine
Calamari and Corn Fritters, Lemon Aioli
Battered Pickled Cauliflower, American Caviar

Krug Grande Cuvée



DINNER

SCALLOP AND SEA URCHIN QUENELLE
Fennel Cream, Grilled Dill Pickled Cucumber

Krug Clos du Mesnil 2003


VEAL BREAST PITHIVIER
Lettuce braised with Sherry, Bacon and Hazelnuts

Krug Vintage 2003


FIRE ROASTED DUCK
Carrots roasted in Passion Fruit Honey
Dark Rye Bread Sauce

Krug Vintage 2002


LAMB NAVARIN
Barberries, Celery Root, Truffles

Krug Rosé


ALMOND CHAMPAGNE CAKE
Honey Brioche Ice Cream, Tropical Fruits

Krug Grande Cuvee



For further details or questions, email EDGEManagers.MIA@fourseasons.com or Stephen.Clark@fourseasons.com or call (305) 381-3190.


Friday, December 30, 2016

Best Restaurants Miami 2016



TOP TEN RESTAURANTS IN MIAMI HEADING INTO 2017!!!!!!

10. Niu Kitchen
10. Izzy's
10. Pubbelly
10. Proof
10. Edge Steak
9. Macchialina
8. Bazaar/Bazaar Mar
7. Los Fuegos by Francis Mallmann
6. Kyu
5. Lucali
4. Makoto
3. Pao by Paul Qui
2. Naoe
1. Bourbon Steak

Bird Meets Bird 1.29.17






Tickets for this exclusive event are on sale NOW! They are $100 per person and include whiskey pairings, tax and gratuity.


1600 LENOX AVENUE
MIAMI BEACH, FLORIDA 33139

PHONE: 305.538.5220




Monday, December 5, 2016

Cobaya Byblos with Chef Stuart Cameron 11.2.16



Cobaya Miami "Experiment" #66 went down on November 2, 2016 at Byblos, the sharp looking Eastern Mediterranean spot located at the old Shorecrest Hotel on Collins Avenue in South Beach.



As I've confessed before, I'm always excited and nervous the night of a Cobaya dinner. The menu, flavors, execution and happy guinea pigs weigh heavily on my mind. But I was more intrigued than nervous for this one because despite 65 "experiments" we had never traveled down the Mediterranean road before. A cuisine that is hot right now thanks to modern interpretations from award winning chefs like Alon Shaya and Mike Solomonov. We were also fortunate to have a successful and talented chef with an interesting and diverse background cooking for us that night.

In the Cobaya Kitchen was Chef Stuart Cameron. Born, raised and culinarily trained in Lebanon, Israel Australia. Okay, I was a little nervous that night... In addition to cooking Australian and Mediterranean fare, chef Cameron has also successfully specialized in Italian and Spanish cuisine while running popular kitchens in Rome and Barcelona Toronto. Okay, I should have been a little nervous... He is currently the executive chef for the growing Toronto hospitality group, Icon Legacy where he is responsible for the menus and kitchens at several restaurants including Byblos Toronto and Miami as well as Patria, Weslodge and Storys. And he was on his way to Dubai after Cobaya to prepare for the upcoming Byblos Dubai.

Chef Cameron and his team including his chef de cuisine, Nelson Fernandez delivered an excellent meal from start to finish. The menu stayed true to Byblos' form but featured numerous dishes not found on their extensive daily menu along with some twists.  Guinea Pigs at my table visibly enjoyed each course and were excited for more. And people left happy.  Why? Because execution was tight and their flavors were right. Nothing served was heavy handed and the unique ingredients, spices and flavor combinations were a delight.  Highlights for me included cotton candy foie gras, grass fed beef tartare with house-made Barbari bread, outstanding lobster manti and a wonderful Mejadra.

I'm looking forward to going back to Byblos and exploring more of Chef Cameron's menu and I think you should pay a visit too.

Big thanks to Chef Cameron for flying down from Toronto to take part in one of our "underground experiments" and his entire kitchen crew for a fun and tasty night.  To general manager Seko Sener and the front of the house for super service and to Kimberly Nolan for spreading the Cobaya word to Stuart and Byblos and Alexandra Fulton for making sure it went down.  And HUGE thanks to the passionate and growing Guniea Pig Nation for your continued loyalty, interest and support.  See you at 67!!!



Foie Gras - Rose Jam, Cotton Candy, Nuts. 



Crispy Artichokes, herb tahini tarator. 



Salmon Nayeh, jalapeño dressing, pickled radish, squid ink chips, green schug.



Grass Fed Steak Tartar, argon oil aioli, mint, red chili, crispy shallot, house-made Barbari bread. 




Manti Dumplings, lobster, yogurt sauce, fennel, paprika butter.



Swordfish, chraime sauce, Persian lime powder & crispy vine leaf.



Cream Spinach Pide, goat cheese, toum, dukkah.



Chef Stuart working hard.


Braised Veal Breast, preserved lemon, Israeli couscous.



Grilled Broccolini, tomato fenugreek sauce, crispy garlic.



Mejadra Rice - lentil, labneh, fried shallots.



Strawberry Cheescake Qatayef, sumac strawberry, honey syrup, pistachio.



Eton Mess - halva parfait, rose meringue, yogurt, sumac & strawberry granita, ajeel crumb.




Byblos Old Fashioned
High West Bourbon, Stolen Rum, Bitters

& House-Blended Sweet Turkish Coffee.








Address: 1545 Collins Ave, Miami Beach, FL 33139




Phone: (305) 508-5041

Thursday, November 24, 2016

Night Market at Pao by Paul Qui 11.29.16 - 12.3.16




Night Market at Pao by Paul Qui – an illuminated indoor and outdoor night experience popping up in the Faena Hotel during Aet Basel 2016. Inspired by electrifying nights in Southeast Asia, Night Market is open from November 29 through December 3 and features exclusive nightly menus paired with music and inventive cocktail collaborations by Bombay Sapphire’s North American Brand Ambassador Gary Hayward and Faena’s mixologist Marko Tomovic.





Guests can choose from two dining options over the course of 5 nights, including Night Market Chef Collective dinners at Pao, which begin at 8 PM and offer a 4-course menu each evening designed by a different chef in collaboration with James Beard Award-winning Chef Paul Qui. Chef collaborators include Edward Lee of 610 MagnoliaMilkweed & Mind of a Chef (PBS), Chef Christopher Haatuft of Lysverket in Norway, Erik Bruner-Yang Toki of Maketto D.C. and John Fraser of DovetailNarcissi & Nix in NYC.

Night Market Carts on Pao Terrace create a lively marketplace inspired by the side alleys in Southeast Asia and will feature hand-held street market-inspired bites by all Chef Collaborators themed after their specially crafted menus inside. Each Night Market cart will be paired with a specialty Bombay Sapphire Gin craft cocktail and live music all night long.


Night Market Chef Collective Dinners at Pao by Paul Qui
Seats 8pm nightly; Tickets are $175 per person, plus service and tax.

Tuesday, November 29: Chef Paul Qui
Wednesday, November 30: Chef Edward Lee
Thursday, December 1: Christopher Haatuft
Friday, December 2: Erik Bruner-Yang
Saturday, December 3: John Fraser

For tickets please visit https://paofaenamiami.tocktix.com/ or call 786-655-5600.

Night Market Carts at Pao Terrace -

Tuesday, November 29 – Saturday, December 3: 5pm – 12 midnight

3201 COLLINS AVENUE
MIAMI BEACH, FL 33140