Not only was Chef Aaron on stage at GCIA, he also played host to an evening reception outside at the Four Seasons Miami. Here are some of the menu highlights from the weekend’s festivities, courtesy of Chef Aaron:
Aussie Lamb Shank Osso Buco, Yucatan-style
The bold flavors of Mexico find an ideal foil in aussie lamb shanks, cleverly cut osso buco-style. Citrus notes from orange and lime, smoky chipotle and warm and earthy cinnamon and achiote come to life in combination with the natural lamb shank flavor. This dish was part of the “duo” Aaron demoed from the stage.
Aussie Lamb Tacos al Pastor
At the reception at the Four Seasons, chef featured a spit-roasted Aussie lamb shoulder done pastor-style, complete with roasting pineapples. A show-stopper in more ways than one, guests were carved some of the lamb off the spit to order, and served tacos with an herbaceous “crema verde” pineapple and cotija cheese. So bloody good!
Grassfed Aussie Ribeye “Surf and Turf” with fire-roasted corn salad and king crab
At another station, chef and his team served slices of beautifully grilled grassfed ribeyes with a light, fresh quinoa and corn salad and cracked Alaskan king crab. The beef is kept simple, with just salt, pepper and olive oil to let the natural flavors shine, but complemented by a pair of peruvian accented sauces. It looked dynamite on the plate, and tasted even better!