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Pigging Out

MIA_099_375x300.jpgFor those who like to devour their pigs leaving no scraps, no nothing, Edge, Steak & Bar at the Four Seasons is throwing a nose to tail pork tasting at 7 p.m. Friday, January 13 for $99 per person. The 5-course dinner paired with vino from Seghesio Winery is the first in a series of monthly themes and organized by executive chef Aaron Brooks and restaurant chef James King, who will be joined by chef Joshua Smith of Esquire Magazine’s Best New Restaurant, Tico in Boston. The trio will discuss the farm-to-table relationship with pork purveyor Palmetto Creek Farms and interact with guests in the private dining rooms of Edge. “We want diners to get to know the chefs with this unique experience,” said Brooks. “We all bring something different to the table.” Call 305-381-3015. [EaterWire]

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