Food News

Four Seasons Food Truck Comes to Miami; Edge Steak & Bar Hits the Streets

When you think of a brand like Four Seasons, street food doesn't necessarily spring to mind. But come Thursday, that perception might change. This is because the Four Seasons Food Truck East Coast tour concludes with a five-day visit to the Magic City.

Yep. Four Seasons has a food truck, and it has traveled the country, hitting up the West Coast last year in its inaugural run and now showing the East some love as part of its second road trip through the States.

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The taste tour -- which kicked off in Boston and made its way through Philly, New York, Baltimore, D.C., Atlanta, and Orlando -- is now in Palm Beach and will drive down to give Miami an exclusive culinary experience from the chefs behind each respective Four Seasons restaurant.

Executive chef Aaron Brooks has had lots of fun taking some of his favorite menu items from Edge Steak & Bar and transforming them into street food. No stranger to food trucks, Brooks manned one back home in Australia at a Grand Prix. "It was a gas. We were slinging fish 'n' chips, burgers, and meat pies."

As far as Brooks' offerings this Thursday, you can expect twists on Edge classics like croquetas, loaded with Benton ham and cheddar and served with Alabama white sauce; a Key West pink shrimp roll with avocado, tomato chili jam, and seasoned potato chips; and Creekstone Farms skirt steak anticucho with quinoa and fire-roasted corn salad, which is a hybrid of two menu items (the anticucho is available during Sunday brunch, and the quinoa salad is on the Edge menu). Crisp fried tostones and kale chop-chop salad will also carry over from Edge to the streets.

Items exclusive to the truck include a Miami burger with chorizo, sweet onions, Manchego, and tamarind barbecue sauce. Brooks is also honoring the land down under and the Miami community with an Aussie Cubano that packs carnitas, aged cheddar, bread-and-butter pickled beets, and beer mustard between slices of Cuban bread.

For something sweet, try the key lime curdsicle with a graham cracker crumble or the roasted coconut white chocolate and cream cheese flan with guava pastry and burnt caramel. Both are representative of Miami.

The best part: All items cost less than $10, and proceeds from each truck tour stop go toward a local charity. In Miami, it's Kristi House, a private nonprofit that provides services to child victims of abuse in Miami-Dade County. If you've never tried Aaron Brooks' fare before, now is your chance. All you have to do is find the truck.

"At Edge Steak & Bar, we try to offer quality products while still being approachable," Brooks says. "With the Four Seasons Food Truck coming into town, we'll be able to participate in some great community events and food truck roundups, including the Wynwood Art Walk on Saturday"

To catch Edge on the streets, follow the tour via Twitter and Instagram @FSMiami and @EDGEMiami. Just ask the team for its location. For an interactive tour map and other delicious details, visit Four Seasons Magazine.

Here are some of the scheduled stops:

November 6 from 11 a.m. to 2 p.m.: Florida International University Biscayne Bay Campus (3000 NE 151st St., North Miami)

November 7 from 5:30 to 10 p.m.: Palmetto Bay Village Center (18001 Old Cutler Rd., Palmetto Bay)

November 8 from 6 p.m. to midnight: Wynwood Art Walk (NW Second Avenue and NW 23rd Street, Miami)

November 9 from 3:30 to 8 p.m.: Farm-to-Truck Sunday Supper at Teena's Pride (20025 SW 270th St., Homestead): Edge will source products from the Homestead farm to cook a four-course dinner prepared straight from the truck. The cost of the picnic-style event is $85 plus a processing fee (comes out to $90) and includes a tour of the farm. BYOB. Tickets and additional information are available here.

November 11 from 6 to 9 p.m.: Closing Party at Four Seasons Hotel Miami (1435 Brickell Ave., Miami)

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Carla Torres found her inner gourmand voice while writing for Miami New Times in 2012. She has also worked with Travel & Leisure and Ocean Drive and today is involved with a tech startup. She balances passions for wine, sweets, yoga, and kayaking.