Published on : Saturday, February 1, 2014
The Chef’s Course Dinner Series – Feathers & Foie (#FeathersAndFoie) – takes place at EDGE, Steak & Bar at Four Seasons Hotel Miami on Friday, February 7, 2014 from 6:30 to 10:00 pm.
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 everyone’s favourite feathered friends, from chicken to duck, quail and other fowl paired with Hudson Valley Foie Gras.
The evening begins at 6:30 pm 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 pm, 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.
Source:- Four Seasons Hotel