As fun as Cobaya can be for the diners, we also encourage the chefs to have fun and cook what they love cooking. Chef Brooks really embraced this concept. Manning the helm of a restaurant within the Four Seasons has him restricted to certain concepts. In this case it's steakhouse with an occasional Latin twist with instructions that Asian dishes are not within the concept. Chef Brooks is originally from Australia and has a passion for Southeast Asian cuisine. He treated this meal like he was cooking for a group of friends at home and went to town with it.
|George's Bank Scallops, soft tofu, fried egg, pickled shallot, baby cucumber (photo: Melissa Thrasher)|
|Chilled mussel salad, young lotus root, fire roasted peanuts, mint, cured pig's face, chili jam|
|Hot & Sour Soup, squid noodles, fragrant herbs, Thai sausage, shrimp, shrimp cake|
|Short rib cooked in coconut, sweet potato, snake bean, basil (photo: Melissa Thrasher)|
|Grilled duck, foie gras curry, heirloom potatoes, lychee, radish|
|Orange Almond Cake, mango fluid gel, coconut sorbet, black sesame (photo: Melissa Thrasher)|
Having been a fan of Chef Brooks since my first dining experience at his restaurant, I had looked forward to seeing what he could do in the Cobaya kitchen. He brought forth a fantastic meal that was creative, fresh, and delicious. A huge thanks goes out to Chef Brooks, GM Peter Triolo, and all of the staff at the Four Seasons Brickell and Edge Steak & Bar who made for a memorable 25th Cobaya dinner. If you haven't been to Edge yet, I strongly recommend checking them out, especially their specialty dinners towards the end of the month.
Next up, Cobaya brunch on 6/24! Stay tuned...