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.
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:
- Dessert Genius Antonio Bachour of St. Regis Bal Harbour
- Culinary Hustler Jeremiah Bullfrog of Subatomic Sandwiches and GastroPod
- Gastronomic Guru Todd Erickson of Haven and Huahua’s Taqueria
- Asian Street Food Ninja Richard Hales of Sakaya Kitchen and Blackbrick
- Sensible Sorcerer Aaron Brooks of Edge Steak and Bar
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.
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-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.
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.
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.
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
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
Fourth Course from Richard Hales
Peking Duck,Roti Prata, Chili Bean Hoisin, Hous-made “MSG”
- Cocktail: Breckinridge Bourbon, macerated raspberries and habanero syrup: Captivated
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
- Cocktail: Breckinridge Bourbon, Coriander Seeds, walnut bitters, cortadito : never want any other coffee drink again.
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.