experiment #25 - CobayEdge

Another experiment concluded. Another one your faithful scribe here had to miss on account of work obligations. Another exciting meal I can only experience through others' accounts, which give a pretty glowing recap of the dinner put together by Chef Aaron Brooks of Edge Steak and Bar in the Four Seasons Miami.

One of the things we look for when we put on these events is the chef with talents or interests that may not have a complete outlet in his or her current venue. Edge's steakhouse genre can only get pushed so far, but for our dinner, there are no limits. Chef Brooks has a passion for Southeast Asian food and Riesling wines, and so those were the themes for the night. For recaps and pictures, check these posts at The Chowfather and Blind Tastes.

Here's the menu for the evening:

Fried Clams

Grosset, Polish Hill, Clare Valley Australia 2007

George's Bank Scallops

Soft Tofu, Fried Egg, Pickled Shallots, Baby Cucumber

Brooks, Willamette Valley Oregon 2008

Chilled Mussel Salad

Young Lotus Root, Fire Roasted Peanuts, Mint, Cured Pig's Face, Chili Jam

Spy Valley, Malborough New Zealand 2010

Hot and Sour Soup

Squid Noodles, Fragrant Herbs, Thai Sausage

Blanck Patergarden, Alsace France 2008

Short Rib Cooked in Coconut

Sweet Potato, Snake Bean, Basil

Poet's Leap, Columbia Valley Washington 2007

Grilled Duck

Foie Gras Curry, Heirloom Potatoes, Lychee and Radishes

Joh. Jos. Prum, Kabinett, Mosel Germany 2008

Orange Almond Cake

Mango Fluid Gel, Coconut Sorbet, Black Sesame

Thanks as always to Chef Brooks and all his crew at Edge, and to all of the guinea pigs whose support makes these events possible, including several people who filled in waitlist spots on short notice.