Friday, July 10, 2015

experiment #55 - Floor 65 with Chef Aaron Brooks

Another experiment concluded, this one in high altitude conditions. For Cobaya Experiment #55, Chef Aaron Brooks (who  did Experiment #25 with us three years ago) didn't serve dinner in his restaurant, Edge Steak and Bar. Instead, he took us up to a 65th floor unit in the Four Seasons Residences, with floor to ceiling windows on two sides looking out on Biscayne Bay and down Brickell Avenue. You can see tweets and pictures from the evening in this Cobaya #55 @ FS65 Storify page and in this Cobaya #55 @ F65 flickr set, and we'll update soon with links to recaps read recaps here at FFT and The Chowfather.

After a round of snacks and champagne in the hotel's lobby, here's the menu Chef Brooks served up high in the tower:

Chef Aaron Brooks' Selection of Charcuterie

Chicken, Eel and Peanut Terrine en Croute
Duck Heart and Sicilian Pistachio Terrine
Foie Gras, Chicken Liver and Truffle Pate
Smoked Hock and Head Cheese
Truffle Stuffed Trotter
Soy Cured Pig Face

Chorizo Verde Flautas
Warm Tasso Ham
Aussie Lamb Ham
Cheesy Kielbasa

Kangaroo Tartare
Olives, Preserved Lemon and Za'atar

Roasted Rabbit
Thai Sausage, Green Curry

Drunken Watermelon

Cilantro, Serrano, Tajin

Carpetbag Steak
Cape Grim Grass Fed Pasture Raised Beef
Celery Root cooked with Australian Truffles
East Coast Oysters

Black Sesame Pavlova
Thai Basil, Local Fruits

This was something of a preview for a series of pop-up "Undercover Dinners" Four Seasons will be doing around the country, so pay attention, as there may be more like this. A big thank you to Chef Brooks, to Edge executive sous chef Jose Gamez, and to all of the team at Edge and the Four Seasons, to the owner of the loft condo unit who allowed us to use his space for this event, and as always most of all, to the guinea pigs whose interest and support make these events possible.

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