Aaron Brooks

Good food, good wine, good friends...great life. I come from a land down under. Executive Chef @FSMiami and @EdgeMiami

[Aaron Brooks @ChefAaronBrooks]

MERRY CHRISTMAS from team @fsmiami @edgemiami!!! So many people part of a super successful operation!! Thank you to all of you that make it so much fun every day!! #blessed #christmas2018… https://t.co/wgCLuDTwCk

[Aaron Brooks @ChefAaronBrooks]

@TeenasPrideCSA tomatoes, strawberries, mint sherbet, balsamic, olive oil and a smashed pav. Happy birthday Michael! #pavlova #tomatoes #winterinflorida @ Edge Steak & Bar https://t.co/Uh0VZ7tYnd

[Aaron Brooks @ChefAaronBrooks]

Just a few more of these beauties left @edgemiami. 185 day dry aged @CreekstoneFarms prime saw cut rib eye. Aged skillfully by our mates @bushbros #dryaged #beef #steakhouse https://t.co/egDSbcM6cg

[Aaron Brooks @ChefAaronBrooks]

House cured capicola, endive, apples, capers and tonnato sauce. #tastingmenu @edgemiami @ Edge Steak & Bar https://t.co/KuH9xOfZJo

[Aaron Brooks @ChefAaronBrooks]

Christmas came early!! New family member! #clancy #blueheeler @ Miami, Florida https://t.co/L1R0t0zK4c

[Aaron Brooks @ChefAaronBrooks]

185 day dry aged @CreekstoneFarms prime saw cut ribeye. #offmenu @edgemiami #thearomatho @ Edge Steak & Bar https://t.co/fdeKjTG273

[Aaron Brooks @ChefAaronBrooks]

Basque style cheese cake cooked in the forno_bravo oven. Served with a healthy dollop of whipped cream and pineapple macerated in honey sugar. #pizzaoven #brickoven #firecooking… https://t.co/3N2SPsvJ3H

[Aaron Brooks @ChefAaronBrooks]

Can’t wait to grill up these WX MS7+ wagyu strips from @rangersvalley aussiebeeflamb for tonight’s #fourseasonspopdown! Quite fitting to be cooking meat this phenomenal aboard a super… https://t.co/04JPfFu6JI

[Aaron Brooks @ChefAaronBrooks]

The countdown begins! #Repost @fourseasons with get_repost
・・・
It's on, #Miami. Today, the latest installment of our global event series #FourSeasonsPopDown is set to make waves in… https://t.co/p8CTLIftN8

[Aaron Brooks @ChefAaronBrooks]

Carrot tortellini, shrimp, chickpeas, spinach cream and rosemary. Also on the menu this week @edgemiami. Just in case muffulettas aren’t your thing. #pasta #tortellini @ Edge Steak & Bar https://t.co/FQC17sQlGm

[Aaron Brooks @ChefAaronBrooks]

A muffuletta of sorts on the #lunchbreak next week @edgemiami. House made capicola, salami cotto, 7xwagyu beef tongue and pistachio mortadella with olive salsa, provolone and swiss. Served… https://t.co/qCLdebSica

[Aaron Brooks @ChefAaronBrooks]

Pretty happy with the outcome on this 7xwagyu beef tongue and pistachio mortadella. #charcuterie #mortadella #emulsifiedmeat #keepitcool #sandwichspecial @edgemiami @ Edge Steak & Bar https://t.co/mJb098j7OJ

[Aaron Brooks @ChefAaronBrooks]

Big thanks to Doug from @bushbros for coming down for the Meat Education! That 185 day dry age @creekstonefarms bone in rib eye hitting the menu next week @edgemiami!! Shout out to… https://t.co/pWMhkVVlvC

[Aaron Brooks @ChefAaronBrooks]

Big thanks to Doug from @bushbros for coming down for the Meat Education! That 185 day dry age @creekstonefarms bone in rib eye hitting the menu next week @edgemiami!! Shout out to… https://t.co/dQ76UHbAc1

[Aaron Brooks @ChefAaronBrooks]

AMAZING couple days with great people! From reeling in local catch to whipping up curried king fish @booksandbooks last night. A true sea to table experience. Thank you to everyone that… https://t.co/oPrgIDmxm2

[Aaron Brooks @ChefAaronBrooks]

So proud of my talented and beautiful better half. Congratulations rebekahbrookscakedesign!! Turning the beautiful masterpiece by @tatunga into edible cake art! Thanks @evanbenn and… https://t.co/8JscnrUNZu

[Aaron Brooks @ChefAaronBrooks]

Spicy gabagool! #capicola #charcuterie @ Edge Steak & Bar https://t.co/MJLVs1cSXt

[Aaron Brooks @ChefAaronBrooks]

Terrine of pork, ham and sweetbreads studded with hazelnuts and golden raisins. Served with pickled salsify and chive toast. On both #lunchbreak and #tastingmenu all next week @edgemiami @… https://t.co/lVASrXEU32

[Aaron Brooks @ChefAaronBrooks]

Hamachi crudo, rosemary gremolata, olives, mandarin aguachile. #tastingmenu @edgemiami @ Edge Steak & Bar https://t.co/MkhMEgjisD

[Aaron Brooks @ChefAaronBrooks]

New terrine hitting the menu next week @edgemiami. Heritage pork, ham, sweetbreads, golden raisin and hazelnuts. #tistheseason #charcuterie @ Edge Steak & Bar https://t.co/7oyDEHMQFT