EDGE Steak & Bar Blends Mediterranean Flavors with Lior Lev Sercarz @ Four Seasons Hotel Miami, 7th Floor Terrace, Miami [13 October]

EDGE Steak & Bar Blends Mediterranean Flavors with Lior Lev Sercarz

19:00 - 22:00

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Four Seasons Hotel Miami, 7th Floor Terrace
1435 Brickell Avenue, Miami, Florida 33131
Spice extraordinaire joins Executive Chef Aaron Brooks for a book signing and dinner benefitting the victims of Hurricane Irma

Mediterranean meets Miami as Executive Chef Aaron Brooks invites spice expert, and owner of the New York-based La Boîte, Lior Lev Sercarz, to EDGE Steak & Bar for a special dinner on the 7th floor terrace of Four Seasons Hotel Miami. A portion of the proceeds from will go towards the relief efforts for the victims of Hurricane Irma.

On Friday, October 13th at 7 p.m. the two Chefs will collaborate for the first time since the 2014 “Spice it Up!” South Beach Wine & Food Festival dinner. Using worldly blends by Sercarz, they will orchestrate a four-course Mediterranean and Miami inspired meal, with Brooks slow roasting a leg of lamb over live coals as the main course and attraction. The event will take place in Bahía, the poolside restaurant and lounge located on the 7th floor, two-acre terrace of Four Seasons Hotel Miami. Tickets must be purchased in advance and are available for $175 per person, which includes wine pairings and a special craft beer by J Wakefield Brewery using spices from Sercarz, and a signed copy of The Spice Companion.

All week long diners can enjoy EDGE specials featuring the expertly crafted spice blends by Sercarz, and purchase his latest publication featuring an illustrated guide to 102 spices with recipe ideas to try at home. The cookbook will be available for sale in the EDGE Pantry for $50, and on Thursday, October 12th spice enthusiasts can take home a signed copy, as Sercarz will be at EDGE Happy Hour, 4 p.m. to 7 p.m., discussing his passion for spice blending.

A portion of the proceeds from the book sales and Mediterranean-inspired dinner will go towards the Florida Disaster Fund and to the Anguillan Red Cross.

For more information on EDGE Steak & Bar or the events visit edgesteakandbar.com or contact (305) 381-3190.

About Aaron Brooks
Aaron Brooks, executive chef at EDGE Steak and Bar at Four Seasons Hotel Miami, has cooked around the world with Four Seasons Hotels and Resorts since 2001. A native Australian, his journey around Four Seasons kitchens from Vancouver to Boston has orbited around cultures and cuisines, from pan-Asian to New England. Since launching EDGE Steak and Bar, Chef Brooks has immersed himself in the Miami culinary scene and its Latin culture. Focusing on preparing quality products right, and sourcing available local produce and flavors, he's earned himself and the restaurant recognitions, such as one of Miami's «Hot Shot Chefs,» a «Man of Meat,» one of the «Hottest Places to Eat and Drink in Miami,» listed on the Miami Herald's 2016 Food 50 list, and most recently «Best Chef in Miami» and «Best Restaurant in Miami,» by Miami New Times. The summer of 2016 he made his national TV debut when he was a guest on Cooking Channel's Man Fire Food, showcasing Miami flavors during a backyard BBQ.

About Lior Lev Sercarz
Israeli born spice blender, classically trained chef and two-time cookbook author Lior Lev Sercarz is the owner of La Boîte, a biscuits and spice shop in New York City, which he created as the realization of a dream and a long journey. After completing three years as a sergeant of the Israeli army, Lior traveled to South America where he further developed a passion for cooking and world cuisines. Led by his deep culinary interest, he enrolled at the acclaimed Institut Paul Bocuse in Lyon, France where he externed with spice expert / Michelin-starred chef Olivier Roellinger in Cancale. He began his own journey studying spices and their origins, eventually creating his own blends. Lior brought his newfound understanding of spice blending with him to New York, where he worked with Chef Daniel Boulud as a sous chef and catering chef at his flagship restaurant, Daniel. He broke out to start La Boîte, launching the company by making and selling a line of French biscuits as well as experimenting with the use of spices. To create the blends, he uses the purest of spices from around the world to obtain fresh, aromatic and powerful flavors. The blends can be used in many preparations, offering endless possibilities for savory dishes, creative desserts, and unique cocktails. As the most sought-after spice guru, Lior has worked with and personally created bespoke blends for star chefs such as Eric Ripert, Michael Solomonov, José Andrés, David Chang and Ina Garten. Lior and La Boîte have been featured in publications including The New York Times, Vogue, InStyle Magazine, Every Day with Rachel Ray, Food & Wine and SAVEUR 100.
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