At the recent Global Culinary Innovators Association (GCIA) conference in Miami, our mate and lambassador Aaron Brooks of the Four Seasons Miami and Edge Steak & Bar presented to an audience of corporate chefs from emerging chain restaurant concepts. Known in Miami for his creative takes with Aussie lamb, chef revealed some of his secrets and demoed one of the dishes that won the hearts of South Floridians.
“I like to combine more than one cut of lamb on the plate,” said chef Aaron. “Not only do I get better utilization that way, but it makes for a more varied and interesting eating experience for the diner. It also helps get people to see the dish as a good value, and to try something new, and for many people in the U.S., good quality lamb is a new experience!”
Aaron prepared a combination of simply cooked lamb chops with lamb shanks cut osso buco style and cooked with Yucatan spices…lime and orange juices, cinnamon, chipotle and achiote. On the plate, a clean and modern grain salad balances the meatiness of the lamb, along with some healthful cues.
“I’ve found that in Miami – which is a very health and body-image conscious market – a simple side like an ancient grain salad can really help sell a dish. It might sound strange to think of salads as sexy, but here they really do have that appeal, and give guests an element that makes them feel good about choosing that item.”
Click here for a look into chef’s recipes and more from the GCIA event…