It’s easy to think that visiting a hotel restaurant calls for getting dressed up and should be saved for a special occasion. Well, The Four Seasons is challenging that notion with Edge, Steak and Bar--- the newest no-frills restaurant to hit the South Florida dining scene. It’s contemporary American menu boasts of spices and herbs from the restaurant’s own garden, mixed in with seasonal ingredients bought by top local producers. It will offer Miami foodies and power crowds alike an approachable, non-traditional menu of high quality ingredients acquired locally. Executive Chef Aaron Brooks, who comes to us from Boston, is taking the new project head on, and tells us here about the restaurant as well as the comforts of home.
The corvina tartare is pretty tasty. Diced corvina marinated with aji amarillo, lime and celery, finished with Granny Smith apple and celery. It’s got the perfect balance of sweet, saour, salty and nice touch of heat. Perfect way to start off before diving into one of our signature steaks from Creekstone Farms.
How would you describe Miami's dining scene?
I would describe it as eclectic and diverse. I love the contemporary melting pot of cuisines here. There are so many bright flavors and spices to go with the vibrant lifestyle.
The secret to cooking perfect pasta?
Make it yourself! It is so easy to make your own. That and boiling salted water and you can’t go wrong.
My mum pushed me into the trade when I was 17. The minute I entered the kitchen and was exposed to the awesome array of ingredients, vast knowledge and technique that goes into giving them respect, I realized I couldn’t fathom doing anything else. Food has such a great energy about it. Seeing the excitement it puts on peoples faces bringing them together makes my job so worthwhile.
Maldon Sea Salt, La Chinata Smoked Paprika, a great extra virgin olive oil, good quality sherry vinegar, a decent wedge of Parmesan cheese.
A solid whisk, Japanese mandolin, a SHARP knife, a le crueset dutch oven and a decent blender… I have a Vitaprep at home--- spend the money, you wont regret it!
First dish you learned to make?
Lambs Fry – a traditional Aussie breakfast of sautéed lambs liver…. Delicious stuff!
Favorite dish to make at home?
What's your favorite food to eat? In other words, what could you live off of for the rest of your life if you had to?
You can’t go wrong with good pizza. Finding one can be the hard thing about it though.