San Francisco, California
London, United Kingdom
Executive Chef Aaron Brooks, kicks off the sixth annual COCHON 555 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.
Winner of the 2013 COCHON 555 Miami event, Chef Aaron Brooks will open his 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; Richard Hales of Sakaya Kitchen and Blackbrick, as they prepare this special, one-night-only epicurean feast highlighting our favorite feathered friends, from chicken to duck, quail and other fowl, and complemented by 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, all paired with libations from Breckenridge Bourbon, artisan beers and selected wines. The cocktail reception is followed by a sit-down, six-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. The evening concludes with a nightcap and sweet treat from Keith Wallace, the debuting pastry chef of EDGE Steak & Bar.
Tickets are inclusive of tax and gratuity.
Where can I contact the organizer with any questions?
Edge Steak and Bar: (305) 381-3190
Do I have to bring my printed ticket to the event?
What is the refund policy?
72-hour Cancelation Requied for full refund.
The name on the registration/ticket doesn't match the attendee. Is that okay?
When & Where
Edge Steak and Bar
Helmed by Aussie native Chef Aaron Brooks, EDGE Steak & Bar emerged within Four Seasons Hotel Miami during the hotel’s recent renovation in 2012. Since then the modern steakhouse restaurant in Miami has made a name for itself within the Brickell area and nationally. Known for its non-traditional, approachable menu of high-quality, interesting cuts of meat, indigenous seafood and locally sourced fruits and vegetables, EDGE Steak & Bar has become a favorite Brickell restaurant for business lunches, dinners on the terrace and evening nightcaps beside intimate fire pits. Introducing the steakhouse “light” concept, Brooks highlights smaller cuts of meat and focuses on creating lighter sides, with an emphasis on fresh, seasonal vegetable creations.
The sleek 3,300-square-foot venue accommodates 150 guests throughout its stylish dining room, bustling bar, two private dining rooms, and outdoor terrace. 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, rated one of the "Best Sunday Brunch Buffets in America" by Travel + Leisure, 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. Located within Four Seasons Hotel Miami, 1435 Brickell Avenue, Miami, FL 33131.