Cooking School Registration: 305-367-5931






Wednesday, January 17   

Showcase Class 

9:30 a.m. – 12:00 p.m. | $110

Tuesday, January 16 

Vine to Table Clubhouse Dinner with Justin Winery 

6:30 p.m. | $135++

Australian Chef Aaron Brooks brought incredible energy from Down Under 
to the menu at EDGE Steak & Bar at Miami’s Four Seasons Hotel in 2011. 
Brooks brings this same energy to grilling on the “barbie.” There's a lot more to 
an Australian cookout than shrimp, and Brooks has the chops to prove it. At a young age, Brooks 
spent hours in the kitchen with his mother in his hometown of Sydney, Australia and at the family's 
fruit and vegetable stand; he was always experimenting with local produce and new recipes. As his 
passion for the culinary arts grew, Brooks held stints at various critically-acclaimed restaurants up 
and down the east coast of Australia before accepting a sous chef position in Vancouver, Canada 
at the Four Seasons in 2002. Brooks maintained his position for eight years before moving to 
the U.S. to continue his journey as sous chef at Four Seasons Boston in 2010. Brooks’ nine-year 
journey around Four Seasons kitchens has orbited around cultures and cuisines, from Pan-Asian 
to New England. Miami’s rich Latin influence now adds brighter flavors to his dishes which update 
traditional steakhouse offerings with farm-to-table ingredients treated with utmost care. Since 
joining EDGE Steak & Bar, Brooks has participated in renowned forums, including the prestigious 
James Beard House, Food & Wine Classic in Aspen and South Beach Wine & Food Festival. A 
local feat, he beat out five of Miami’s top culinary masterminds to win Prince of Porc in the Miami 
regional Cochon555. He’s been named the Miami "Ambassador" by Meat & Livestock Australia for 
his expertise and knowledge of Australia’s grass-fed lamb and beef products. Additional accolades 
include being named the only culinary professional in Brickell Magazine’s 2013 “Top 20 Under 40” list 
as well as one of Miami New Times’ top Tastemakers who have helped shape the Miami food scene 
into what it is today. We welcome Chef Aaron Brooks back to our table.

“Grilling means good times, good friends and great food,” - Aaron Brooks


'How to Grill the Perfect Steak'

Grilled No Knead Bread • Burnt Beet and Citrus Salad, Salsa Verde

Pink Shrimp cooked with Roasted Chili Paste, Chick Peas, Black Olives

Grilled Wagyu Beef Bacon Lettuce Wraps, Pickled Onions, 

Fragrant Herbs, Carolina BBQ Sauce, Crispy Shallots

Barbecued Banana Split, Peanut Coconut Crumble, Vanilla Bean Ice Cream