The time has come for another Specialty Dinner Night at Edge, Steak & Bar at the Four Seasons Hotel Miami.
The themed dinner, which takes place on the last Tuesday of every month, will be held on April 24th at 7 p.m. The fête will be hosted by executive Chef Aaron Brooks and restaurant chef James King and will include some of the finest Billecart-Salmon champagnes and seafood from South Florida.
Some of the savory recipes on the menu include Bouillabaisse local clams, sea bass, spiny lobster, red snapper and St. John River Blue Crab.
These dishes will be paired with the finest French champagnes, including Billecart-Salmon Brut, Billecart-Salmon Blanc de Blanc NV, Billecart Salmon Rose and Billecart Salmon Nicolas Francois 2000.