Chef Aaron Brooks Talks Aussie Lamb, Aussie Roots
As we wrote last week, Australian lamb has invaded the Magic City. As part of Meat & Livestock Australia's nationwide push of the protein, restaurants around Miami will serve their spin on lamb. Aussie chef Aaron Brooks of Edge Steak & Bar is at the helm of the event.
Photo courtesy of Four Seasons Hotel Miami
On May 31, Edge will host Lamb Down Under, a night of unlimited lamb bites, free-flowing Australian wines, and local brew. Joining him will be the restaurant's new pastry chef, Keith Wallace, along with Bradley Kilgore of J&G Grill, Danny Grant of 1826 Restaurant & Lounge, Jacob Anaya of OTC, and Michael Reidt of the upcoming Pilgrim. We spoke with Brooks to get the lowdown on Down Under.
New Times: How did you get the idea for Lamb Down Under?
Aaron Brooks: After being approached by the folks at Meat & Livestock Australia to help them get the word out on the quality of Australian lamb, as the Miami "Lambassador," we decided we want to educate not only local chefs on the versatility and benefits of the high-protein, pasture-raised product, but also local consumers and Miami foodies.
We wanted to introduce the Australian lamb in a fun and casual setting, which is why we opted for a reception-style event, where people can come out to Edge terrace and enjoy an assortment of small lamb bites prepared uniquely by each chef. What better way to enjoy lamb than with Australian wine, so we'll be featuring varietals from Yalumba and Jansz Tasmania wineries. At Edge we like to promote local products, so to complement the Australian offerings, we'll also have our mates from Brew FIU presenting their locally crafted beer.