October 30, 2014
“We want people to come and here and have a great time,” explained Executive Chef Aaron Brooks. Chef Brooks left the Four Seasons in Boston a few years ago to come here where he’s found his happy place.
“People are open to trying new things all the time. There are tons of adventurous pallets and foodies down here. It’s a cool market to work in,” he explained to CBS4’s Lisa Petrillo while preparing his Key West pink shrimp roll.
Brooks is from Australia and has a strong accent. “No, I am not from the Bronx,” he laughed when referring to his Aussie accent.
Some of the food at Edge reflects the cuisine of his home country, like the special dish Lisa tried called ‘Aussie Lamb.’
“Being from Australia I can’t say ‘no’ to good Australian lamb chops so it’s become one of our signatures. It’s a couple of great Australian lamb chops with a shank as well. We slow cook that with chipotle and spices and wake up the flavor and serve it with a light grain salad, topped with Greek yogurt.”
“It’s such a delicious piece of meat,” said Petrillo during her tasting. “It has that Middle Eastern, Turkish, Greek thing going on.”
Back in the kitchen, Chef fine tunes his shrimp roll, one of many tasty, easy and affordabledishes that will also be on the new Edge food truck that is making stop in nine cities including Miami from November 6th through the 11th. “It’s going to be tooling around Miami and have great stops and doing awesome food . You’re going to get a taste of Edge on the streets,” he said.
“Yum,” said Petrillo while tasting the roll. “I feel like I’m in Boston with this shrimp roll.”
“They can keep their weather, they can keep their keep their weather,” joked Chef Brooks.
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