EDGE, Steak & Bar At Four Seasons Hotel Miami Brings ¡Pura Vida! To Brickell With Costa Rican Flavours May 11-17, 2015
Guest Chef Mario Alcocer of Sol y Sombra, one of three new restaurant concepts at the recently renovated Four Seasons Resort Costa Rica at Peninsula Papagayo, collaborates with Executive Chef Aaron Brooks to provide authentic Tico flavours in the lunch break, dinner, bar and Sunday brunch menus of EDGE, Steak & Bar. Sol y Sombra’s ocean-to-table and sustainable sourcing vision complement that of EDGE, Steak & Bar – a modern steak “light” concept offering smaller, premium cuts of meat with creative vegetable sides and locally sourced products.
“Miami and Costa Rica’s tropical climate allows for an abundance of fresh, local products for Mario and me to get creative with in the kitchen,” comments Aaron Brooks, Executive Chef at EDGE, Steak & Bar. “Culinary has become such an integral element of travelling. People want the most authentic flavours, and at EDGE and Sol y Sombra, you can almost taste the destination in the cuisine.”
Miami, known as a hub for Latin cultures and influences, is reflected throughout the offerings at EDGE, Steak & Bar, from the crispy pork belly served with a sweet corn griddle cake (aka cachapa in Venezuela) to the ever-popular bar bites chorizo and cheddar croquetas and the whole pork roasted in a Caja China that earned EDGE Brunch the recognition from Travel + Leisure as one of the Best Brunch Buffets in America.
“I’m thrilled to be bringing some of Costa Rica’s local flavours to EDGE and collaborating with Aaron,” sharesMario Alcocer, Executive Chef at Four Seasons Resort Costa Rica at Peninsula Papagayo, “The combination of products used in the Flavours of Costa Rica menu truly reflects the Tico cuisine we offer at the Resort and Miami’s Latin culture.”
The Sol y Sombra and EDGE collaborative menu created by Chefs Mario and Aaron offers diners a bevy of Costa Rican-infused items including the Cartago Salad, an homage to Cartago, Costa Rica located near the country’s capital San Jose and prepared with kale, cashews and radishes and served with a Tapa de Dulce vinaigrette; and the plantain crusted Pacific sea bass served with avocado quinoa cannelon, corn puree and citrus sauce.
For additional details on the Costa Rican specials at EDGE, Steak & Bar click here.
The Urban Jungle Meets Costa Rican Jungle culinary experience is available for a limited time at EDGE Steak & Bar, from May 11 to 17, 2015. Reservations not required, but recommended, and can be made by contacting 305 381 3190 or email@example.com