Miami New Times Recipe, Eden SOBE

Check out this article in the Miami New Times blog and let me know if you tried out the Hamachi recipe!

Leaving Aureole, Exciting Restaurant Projects to Come!

For those who haven’t already heard the news, come January 2011 I will be leaving my position as Executive Chef of Aureole to continue working on and building projects that I’m passionate about while pursuing new and exciting opportunities. From my early days at Daniel all the way to Aureole, fine dining has been my main focus, and the people I’ve worked with are in no small part the reason for my success. To all of them, I am proud and grateful for the experiences we've shared.  

That said, at this stage in my career, I’m very excited to delve into projects that are a bit outside of the fine dining world and to me, truly represent the reason I became a chef; to entertain friends and family with great food and drink. I'm looking forward to being able to focus a large amount of attention to my already open restaurants such as Eden in Miami, as well as developing my own concepts that will be opening soon.

Check back regularly for updates on what I’m working during this transition period and get ready for some unexpected announcements to be made regarding my future projects. Thanks to everyone for your continued support and I look forward to feeding you very soon!

- Chef Christopher Lee

Restaurant Aureole, Zagat, and Rue La La - NYC Fine Dining Off-the-Menu Series

The Ultimate “Surf & Turf” Dinner

Recently, I was approached to do a special dinner for a Zagat Dinner Series called Off-the-Menu co-hosted by Rue La La, the invitation only sample sale website. I was told to create a dream menu with no limits so I created my vision of the Ultimate Surf and Turf Dinner. I mixed creativity and top of the line products together with the idea to form a very cerebral experience. As with any creative project, my dream menu certainly had its challenges. For instance, it took us 3 days of prep for the event so needless to say I was looking forward to the days end for sure. Regardless of the challenges leading up to it, after producing the dinner I thought it was a huge success and I was very pleased with the event. Check out some of the dishes below:

Amuse: West Coast Sea Urchin vs. Homemade Guanciale

 Baby Fennel, Smoked Paprika Coulis, Black Garlic, Cucumber, Yogurt Dill Dressing

Course 1: Striped Marlin Sashimi vs. American Wagyu Beef Crudo

Yuzu Eggplant Puree, Yamamono Berry, Vegetable Crudities, Basil Chimichurri

Course 2: BBQ Kabayaki Glazed Eel vs. Crispy Pork Belly

Green Apple, Shisito Peppers, Edamame Beans, Burdock Root, Japanese Dashi Broth

Course 3: Alaskan King Crab vs. Veal Sweetbreads

Heirloom Tomatoes, Summer Squash, English Peas, Iberico Pancetta, Minus 8 Truffle Vinaigrette

Course 4: Yellow Fin Tuna Tataki vs. Seared Foie Gras

Vegetable Escabeche, Fennel Pollen, Basil Oil, Grilled Apricots, Sicilian Pistachios

Course 5: Hawaiian Escolar vs. Aged NY Strip

Hearts of Palm Marrow, Macadamia Nuts, Wild Asparagus, Chanterelle Mushrooms, “Sauce Au Poivre”

Dessert: Vanilla vs. Chocolate

Poached Rhubarb, Espresso Ice Cream, Candied Hazelnut