Executive Chef Brooks will reunite with longtime friend Chef Joshua Smith to cook seven course meal at award-winning New York City dining club
Miami, U.S.A. – 2012-11-07 — /travelprnews.com/ — Chef Aaron Brooks, Executive Chef at Four Seasons Hotel Miami, has been selected to cook at the James Beard House in New York City in collaboration with friend and Chef Joshua Smith on November 30, 2012. The chefs and longtime friends, who worked together atFour Seasons Hotel Boston, will reunite to prepare a meal to remember with handcrafted cocktails, hors d’oeuvres, and a seven course tasting menu at the members-only dining club. Chef Brooks will feature a selection of the James Beard menu at Edge, Steak & Bar from November 26 to December 1, 2012, so hometown fans in Miami are able to get a taste of the New York dinner firsthand.
Dubbed a ” Four Seasons Reunion” by the James Beard House, Chef Brooks and Chef Smith looked to their combined 20 years of experience at Four Seasons hotels around the world for the inspiration of the menu. “A good meal between friends is a truly powerful thing,” says Brooks. “This meal is simply about having fun doing what we do best and appreciating how far we have come since we were Sous Chefs together in Boston.” The two chefs are both currently at the helm of exciting new restaurants, with the recently opened Edge, Steak & Bar for Chef Brooks in Miami, and a yet-to-be-named restaurant in the opening stages for Chef Smith outside of Boston, Massachusetts.
Chef Brooks himself will prepare three courses at the James Beard dinner, including grilled Hudson Valley duck breast with leg “cotichino,” brioche fennel puree, drunken grapes and foie gras, as well as barramundi crudo with sweet corn, aji amarillo, fire roasted peanuts and young celery. Beef striploin with rogue creamery blue cheese, sautéed endive, fried heirloom potatoes and smoked maple syrup will also be featured. All three dishes will be available a la carte at Edge, Steak & Bar for dinner from November 26 through December 1 for prices ranging from USD 13.00 to 34.00. Two cocktails created by Edge Bartender Jack Araque will also be served at the James Beard dinner, including the Caña Branca made with Fernet Branca, walnut bitters, and herbs; and the Light and Stormy, with Flor de Caña Silver, ginger beer, cucumber, and tupelo honey. Both libations are available at Edge, Steak & Bar for USD 13.00 each for the entire month of November.
Edge, Steak & Bar is located at Four Seasons Hotel Miami at 1435 Brickell Avenue, Miami, Florida. Reservations may be made by calling Edge at 305 381 3190.
About James Beard House
The James Beard House is a culinary monument to the late author and instructor. Chef Julia Child led a group that purchased Beard’s Greenwich Village brownstone and preserved it as an ongoing celebration of the culinary arts. Dinners raise money for the foundation that runs the House and provides funding for scholarships and educational opportunities.
Hotel Press Contact
Alexandra Spang
Director of Public Relations
1435 Brickell Avenue
Miami, Florida, U.S.A. 33131
Email Alexandra Spang
T. 1 (305) 358-3535
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Executive Chef Aaron Brooks