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Cochon 555 Kicks off With Chef's Course DinnerBy Carissa Chesanek | January 30, 2014 By Carissa Chesanek | January 30, 2014
Next weekend, we're ready to partake in the annual chef collab, pig-infused festival Cochon 555 at Edge Steak & Bar. But before the pork comes the feathers on February 7, when the Chef's Course Dinner Series-Feathers & Foie officially kicks off the sixth annual pig tour. Last year's winner chef Aaron Brooks hosts this exclusive dinner from 6:30 PM-10 PM inside his Four Season's Downtown steakhouse with four other local chefs: Antonio Bachour of The St. Regis Bal Harbour, Jeremiah Bullfrog of GastroPod, Todd Erickson of Haven and Huahua’s Taqueria and Richard Hales of Midtown's new Blackbrick, to master a multiple course dinner featuring a range of different birds (duck, quail and chicken) that are all paired with foie gras. The night starts off with a cocktail reception with hors d’oeuvres made by each chef and served with prosciutto di parma (a classic Cochon 555 offering), which then leads to dinner with cocktail and beer pairings, followed by dessert from Edge's new pastry chef Keith Wallace. Tickets are $125 per person (inclusive of tax and gratuity) and can be purchased here (305-381-3190).