Kick off COCHON 555 2014 with a Feathers & Foie dinner at Edge Feb 7

 

Five chefs, one night, five cocktail-paired courses

edge

Valerie Nahmad Schimel

Kick off  COCHON 555 2014 with a Feathers & Foie dinner at Edge Feb 7. Edge chef Aaron Brooks teams up with chefs Antonio Bachour (St. Regis Bal Harbour), Jeremiah Bullfrog (GastroPod), Todd Erickson (HaVen) and Richard Hales (Sakaya Kitchen) to prepare a five-course feast pairing chicken, duck & other fowl with Hudson Valley foie gras.  Each chef will prepare one course and each course will be paired with cocktails featuring Breckenridge Distillery. $125 per person, inclusive of tax and gratuity. Dinner reservations are required and can be made here

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