EDGE Steak & Bar Pop-Up Cooking Classes Series with Chef Aaron Brooks

Do you have a special someone to impress? Or do you just want to spend a fun afternoon in a Five-Star hotel, sipping delicious spirits and eating outstanding cuisine; while picking up some cooking tips from a celebrated chef? Well then, have I got the answer for you!  Let me introduce you to the EDGE Steak & Bar Pop-Up Cooking Classes Series with Executive Chef Aaron Brooks and his amazing team. Popping up in different areas throughout the Four Seasons Hotel in Brickell, these interactive monthly cooking classes will feature everything from a gourmet full-course meal to a crack at creating an impressive Sunday Brunch.

Pastry Chef Sarah Thompson, Executive Chef Aaron Brooks
and Sous Chef Jose Gamez

Chef Brooks prepping us

Communal Table on the
gorgeous terrace

The first class of 2013 took place this past Saturday, March 23rd, starting in the beautiful terrace of the hotel. The theme was learning how to create one of Chef Aaron Brook's typical dinners, showcasing his signature Sunday Roast. The three course menu consisted of Heirloom Tomato Gazpacho with Key West Pink Shrimp, Chef Aaron's Porchetta with Warm Salad of Roasted Butternut Squash and Local Greens, topped with a savory homemade Pickled Red Pepper Salsa, and Pastry Chef Sarah Thompson's Classic Apple Cobbler with Vanilla Cream and Caramel Sauce.

Don't Ask Don't Tell

Great begining

As each of us arrived, we were greeted with a refreshing Welcome Cocktail: Don't Ask Don't Tell. Sounds like a drink you'd find in Vegas, right? It's actually a sweet concoction of redberry vodka, Creme de Casis liquor and sparkling wine, with fresh muddled blueberries, blackberries and raspberries. Get the picture? Heaven in a glass. Just like the first day of class in any school setting, we all chatted and got to know each other a bit while pairing our luscious cocktail with a charcuterie of cheeses, cured meats, vegetables and pates, all served up with EDGE's signature bread and butter.

Chef Brooks pointing out the
different herbs in the garden

Picking away

After a bit of background on the dishes we were going to help prepare, Chef Brooks walked us over to the restaurant's very own garden, where herbs and spices are grown. He talked to us about each of the herbs and told us which to pick for our meal. We got busy and munched on a few as we clipped away. Once we had collected enough, we gathered over at the cooking table, where we each had a knife, a cutting board, a linen napkin and a glass of wine (of utmost importance to the session).

Concentrating on the task at hand

The first of two

I can still taste that
delectable gazpacho

Chef Brooks introduced us to the preparation of our first course, the Heirloom Tomato Gazpacho with Key West Pink Shrimp, by explaining how using fresh ingredients and spices kicks up the flavor of foods. We sliced some heirloom tomatoes and chopped the cilantro we picked from the garden. The chef added diced shrimp and sherry vinegar along with a few other spices, and mixed it all in his high-powered Vita Mix. The result was a creamy, cooling gazpacho that made you pucker your lips in joy. So much so, that I had seconds.

Chef Brooks adding more herbs and spices to the pork

Expertly rolling it up

Finishing off the salsa

Next up, we got to work on the second course, Chef Brooks' signature Porchetta. This was one impressive dish! A scrumptious pork belly was dried out and wrapped around a juicy pork loin, which had been brined overnight in a fusion of flavorful herbs and spices. Chef Brooks explained that allowing the pork belly to dry out would ultimately create the delicious, crispy skin most of us tend to fight each other for at the dinner table.

So many colors and flavors

The moment is almost here

Before rolling up and tying the beautiful hunk of meat together, he added a layer of the remaining aromatic ingredients to take things up a notch. While he did this, we chopped up the peppers for the Pickled Red Pepper Salsa and thinly sliced the Butternut Squash for the Warm Salad. Sous Chef Jose Gamez, stepped in and taught us how to pickle the peppers and roast the squash to complete the dish. Can you say this ten times? How many peppers did the fabulous foodies pickle if the fabulous foodies could pickle peppers? Needless to say, there was silence around the table (except for a few deep sighs) as we indulged in this extraordinary course.

Voila! Not bad for first timers (Of course we had a tad bit
of expert help)

Pastry Chef Sarah Thompson giving
 us some excellent pointers

Sous Chef Jose Gamez peeling the
apples with Chef Thompson

On a roll, and I don't mean that because we all might have been a bit rounder at this point than when we got here, we got ready to begin our third course, Apple Cobbler with Warm Caramel Sauce and Vanilla Cream. Pastry Chef Sarah Thompson grew up eating this dessert in her family home since it was one of her grandmother's most popular recipes. As a matter of fact, her family still enjoys eating it for breakfast.

That looks so good!

Sweet and salty ending to an
unforgettable experience

Chef Thompson showed us how to make the crumble for the cobbler using all purpose flour and sliced almonds. She likes to add a dash of sea salt to the topping to give the palate a surprise sweet and salty treat. As we cut the granny apples, Chef Thompson prepared the biscuits and gave us a wealth of tips to follow when we tried the dessert at home. For example, we should fight the urge to mix the dough with our hands because the body heat actually melts the butter and changes the consistency of the dough; resulting in a loss of flakiness to the biscuits. Who knew? Once the masterpiece was complete, we enjoyed the fruits of our labor in ways too sinful to the palate to even discuss.

Behold the First Graduating Class of 2013

Swag from EDGE

Check out the upcoming
cooking classes

The afternoon wasn't just amazing  because of the mouthwatering food and drinks but because the chefs made the presentation interesting and entertaining in the beautiful setting that is the Four Seasons. The two hour cooking class flew, and when it was over, I wondered where the time went. To remember the moment, and bring it home, participants receive a take-home gift bag full of goodies. Woo-Hoo! The next cooking class is happening on Saturday, April 20th, from 2:00-4:00 pm and it's titled Florida's Finest Catch. Imagine sipping champagne while shucking oysters and learning to prepare EDGE's signature tartars. I can't wait. For more information, you can call the restaurant at 305-381-3190 or visit them online at http://www.edgerestaurantmiami.com.

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Old Lisbon

For a while I drove by a place on Coral Way and 17th Avenue that promised to offer unique flavors of Portugal, and always told myself I'd have to try it soon. When I came across it again in South Miami, I knew it was time. The minute we stepped into Old Lisbon, located on 5837 Sunset Drive, we could sense the strong aromas coming from their open kitchen. Decorated with a simple Old World Decor, the place was authentic in its design and ambiance. The hostess quickly scurried us over to a table in the center of the dining room.

Codfish Croquettes

Portuguese Sardines

Once seated, we waited and we waited and we waited. Finally, the manager or owner (not sure which) came to take our order. Codfish and sardines are signature favorites in Portugal, so we decided to stick to tradition and sample some of those dishes. For appetizers, we ordered the Codfish Croquettes and the Portuguese Sardines sauteed with onions. I love croquettes in all of their splendor and different fillings so I was excited to try these. Unfortunately, my excitement was short-lived. Served with a side of black-eyed peas, the croquettes had a tough exterior and not much flavor to them at all. Usually, codfish croquettes are creamy inside with an appealing texture. These were not and I honestly couldn't have more than one. The Sardines, although large, were not spectacular either. Being that this is such a popular dish in Portugal, I expected to be wowed. The saute did nothing for the sardines, and I was highly disappointed.

Stewed Codfish Rice

Bacalao Com Nasta

We asked our server for a recommendation on the entrees. I figured the adventure would pick up here. Their menu is very extensive and offers a wide variety of dishes. We decided on the Stewed Codfish Rice and he suggested I try the Bacalao Com Nasta. The Stewed Codfish Rice was excellent; moist, tasty and had generous chunks of codfish. The Bacalao Com Nasta was a dish prepared with shredded codfish on a bed of potatoes with a layer of cheese on top. The combined flavors of the fish and the cheese were good, but so extremely intense and bold, that after eating half of it, I couldn't continue. I could see this dish as perhaps an appetizer in a smaller portion, but as an entree, it is too much overload for the palate.

One Hit Wonder - The Delicia de Fatima

By now I was ready to go. Service had been awful, and I wasn't happy with the food. As we waited for the bill, I spied several tables ordering a specific dessert that I must say looked interesting. I asked the server what it was, and he said it was the Delicia de Fatima; an egg yolk custard crumpled with Maria cookies and topped with a white foam cream. I know, call me a glutton for punishment, but I ordered it. I have to say this was the best thing I had at the restaurant all night. It was smooth, sweet and absolutely delicious. I don't know if I was hungry from not being able to eat much of my dinner, but I devoured that sucker in two minutes. If you have a compelling need to try this place, you must order this dessert.

For more information on Old Lisbon, you can visit them online at http://www.oldlisbon.com/index.html or call them at 305-662-7435.

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SPRUNG! Spring Beer Festival

And the fun is about
to begin!

I'm liking this one...

What's a four letter word that makes you feel tingly all over and relaxes you on those hot, steamy nights? Put away those dirty minds; this is a PG-13 site...I'm talking about BEER. And that is what we had a lot of on March 9th at Sprung! Spring Beer Festival, which took place at Peacock Park in Coconut Grove.

So much to drink....where do we start?

Second stop...

We've only had four....

Put together by the same group that brings us Grovetoberfest, the idea of creating a spring festival-of-sorts featuring Spring and Summer seasonal craft beers actually came to be thanks to the genius of beer enthusiasts who attended the Fall event last year. They wanted something similar to Grovetoberfest in the spring, giving them the opportunity to sample beers considered to be the best brews of the year.  Over 150 craft beers joined the fun, along with a selection of ciders and home brews. Some of the showcased breweries included Sierra Nevada, Brooklyn Brewery, Kona, Blue Moon and Magic Hat, while local Florida beers from Schnebly, Cigar City, and Tequesta Brewing  also quenched our thirsts.

Herbie Fully Wasted

Would you believe
me if I told you I was
in there?

Brave Girl

The event was a huge success, offering not just a paradise for beer lovers, but also some tasty food vendors, a section for games like Giant Jenga, Human Bowling and Mega Twister, and a stage for a beer and food Perfect Pairings workshop presented by local chefs and beer scholars from FIU.  Executive Fantasy Hotels set up a big area to promote their themed rooms with sexy cowgirls, funny picture ops and Bull Riding - which I was dying to do but couldn't because I was wearing a skirt. (Again, this is a PG-13 site). There was also a VIP tent serving a special selection of beers and tasty treats. (My favorite was the Lobster Risotto!)

Bird's Eye View

Tony Albelo (Right) at
At Barley & Swine's Presentation

I'll take the entire skewer please.

The place was packed, and everyone was having a good time. Event Director, Tony Albelo, hit it out of the park with this one and I'm sure we'll all agree Grovetoberfest is just too damn far away! How about a Beach! Summer Beer Festival?

Bottomless fun!

Fourth Age Brewing's Original Names

By this point, I was seeing two DJs

Nothing like watching youth take a political stand

Cheese!

Perfect Pairings Workshops

One Direction in Twenty Years

Lock em up and throw away the beer.

What goes in, must come out.

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