May 20, 2014
More proof that Aaron Brooks might be the best chef in Miami.
Meat & Livestock Australia has named Brooks – Executive Chef at EDGE, Steak & Bar at The Four Seasons Miami, its Miami “Lambassador.” To celebrate, the Aussie native is hosting a collaborative all-star culinary event with top chefs from some of Miami’s best restaurants. The event, called ‘Lamb Down Under.’’ will take place at the Edge rooftop lounge on May 31 from 7 p.m. to 9 p.m.
Tickets are $55 and include unlimited Australian Lamb, wine and beer in a casual rooftop setting with a live DJ (http://www.lambdownunder.eventbrite.com)
Brooks will be joined by Bradley Kilgore of J&G Grill, Danny Grant of the recently opened1826 Restaurant & Lounge,Jacob Anaya of OTC and Michael Reidt of the yet-to-open Pilgrim, to present an interactive, reception-style gastronomic celebration showcasing Australian Lamb, wines from the Australian wineries of Yalumba and Jansz Tasmania, and craft beer by BREW FIU, blended locally by Florida International University students within the on-campus brew lab. The evening concludes with sweet treats from Keith Wallace, the debuting pastry chef at EDGE, Steak & Bar.
Specialty dishes prepared by each individual chef, for a total of five featured small plates, present all natural, pasture-raised Australian lamb. The collaborative culinary event highlights the versatility of the convenient protein, with each chef creating their own rendition of the popular Australian staple throughout the evening.
Growing up in Australia, lamb was a weekly Sunday tradition for Brooks. Afternoons were spent preparing a good ol’ traditional roast with his family. Now Brooks is sharing with Miami’s culinary community how the high quality, lean and tender protein is not only good, but good for you.
“I’m excited to show the world what the amazing culinary talent here in Miami can do with a sustainable product such as Australian Lamb,” Brooks said. “Diners in Miami are in for a treat.”
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