Feathers and Foie

13 Feb

If there are two things I love in this world it’s bacon and foie gras.

This weekend I could have shot to heaven after spending hours eating devouring both.

In honor of Cochon 555 returning to The 4 Seasons Miami, they decided to make their weekend count.

The 2013 winner of Cochon 555, Aaron Brooks of Edge Steak and Bar hosted the Cochon Chef’s Course Dinner Series this past Friday.  From each Chef’s Course Dinner held in the Cochon 555 touring locations, a portion of the proceeds goes towards The James Beard Foundation.  The theme of the Miami dinner was Feathers and Foie featuring duck, quail and other furry friends paired with Hudson Valley Foie Gras.   And since The 4 Seasons loves to blow our minds away, every course would be paired with an satisfying spirit.

Someway, somehow, someone out there knew I was DYING to go to this. I mean not only, was my guilty pleasure involved but, my guilty heartthrobs in the kitchen were cooking it!  Miami’s finest included:

As my anticipation finally calmed down, I was on my way to one hell of a teaser at the dinner reception.  Hence, it revolved around the golden goose.  My taste buds were about to go places they had never been before.

My make-out partner

My make-out partner

Upon my arrival to the sexy lit, terrace I was greeted by all my favorite things, Bourbon, Punch, and bites.  Oh my!  The bartender Jack Araque made a sinfully balanced rum punch that was served in a bacon salted rimmed glass.  The salt was smoky from the pig and sweet because, they used some molasses.  Elk Cove Vineyards provided select wines and Goose Island Beer Co.  had a copious amount of their artisan beers but, I was too busy pursuing the punch. As I quickly noticed a lonely bottle of Bourbon the aperitifs came rolling out.

Throughout the opening, I really appreciated the fact each chef didn’t go Breaking Bad with foie gras.  Well, I suppose the foie truffle from guest star Bradley Kilgore of J + G Grill, was a bit much but, I mean that in the best possible way ever because, they were my favorite!  Another guest contributor was Prosciutto di Parma except I may have been a little to the party or it was that good because, If I had eaten that I would definitely be bragging about it.

Foie Gras Butter & Jelly, Kumquat, Blood Orange on Brioche: Richness was subdued and overall bite was well played.

Foie & Char Siu Pork Laobing: I regret not putting these in my purse and everyone sitting at our table agreed.

Foie & Char Siu Pork Laobing

Foie-strami: A little too salty for me but, the textures worked beautifully.

Foie-“truffle:” Need I frekin’ say more? P.S. Someone send me a box of these on Valentine’s Day.



Deviled eggs who?  These foamy filled egg shells were full of black shaved truffles, foie and apples to add an acidic bite.

Most appropriate presentation

Most appropriate presentation

After all this, following a shot of the smoothest Bourbon I had from Breckenridge Distillery, it was time for an irreplaceable experience.  Ok, fine.  I ordered an Old Fashioned too.

Smoothest Bourbon ever.

Smoothest Bourbon ever.

Just because I had to...

Just because I had to…

Doug was our waiter who was very attentive and didn’t mind our odd sense of humor so I had to give a huge shout-out to the very much loved Doug.

First Course from Jermiah Bullfrog

“Suprematist Plumes” – a study of Turkey blanc de blanc : simple and solid beginning to introduce

– COCHON Rose, Elk Cove Vineyards : Hit.

photo (45)

Simple, clean and set the mood

Second Course from Todd Erickson 

“M.F.Q” – Miami Fried Quial, potato salad, Quail devils, brussels sprout coleslaw : I cleared my plate and then wished I could have it again but, with 10 more of the devils.

– Sophie, Belgian Style Farmhouse Ale from Goose Island Brewing Co. :Home Run

photo (46)

I would have licked the sauce off except, my neighbor beat me to it.

Third Course from Aaron Brooks

Breast of Squab roasted with Tulepo Honey and assorted seeds, croquette of corn and the leg, Porcini and Foie Gras puree : the crisp crust was memorable and you would certainly these croquettes were made from an Aussie and if I had a plate of the puree it would be gone right now.

– Matilda, Belgian style Pale Ale from Goose Island Brewing Co. : Strike 1 for my taste

The flavors were bigger than it looks

The flavors were bigger than it looks

Fourth Course from Richard Hales

Peking Duck,Roti Prata, Chili Bean Hoisin, Hous-made “MSG”

More please?

More please?

– Cocktail: Breckinridge Bourbon, macerated raspberries and habanero syrup: Captivated

Dangerously Delicious.

Dangerously Delicious.

Desserts from Antonio Bachour

Exotic Fruit Verrine: I don’t like fruity desserts but, loved this with the mini brown butter cake



Foie Gras crema Catalana, compressed apples, apple cider foam, mandarin gel,granny smith apple pudding: refreshing and light

Sorry, it's dark!

Sorry, it’s dark!

– Cocktail: Breckinridge Bourbon, Coriander Seeds, walnut bitters, cortadito : never want any other coffee drink again.

Sneak Attack on the last cocktail of the evening

Sneak Attack on the last cocktail of the evening

Surprise by Keith Wallace, the debuting pastry chef of The 4 Seasons Miami



This is one of the most memorable dinners I’ve had.  The atmosphere was flawless, and the cause is even greater.

It was an honor to experience the drive and passion all of the chefs noticeably possess.  They are helping pave the way towards an epicurean empire.

One Response to “Feathers and Foie”

  1. Ari February 21, 2014 at 10:15 pm #

    The dinner sounds beyond majestic. i shall see you there next year ;)

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