From Sunday brunch to Cuban sandwiches for lunch, we’ve always enjoyed our dining experiences at Plancha at Four Seasons. Whether you’re taking a break from teeing off on the course or seeking a restaurant retreat, Plancha offers a picturesque lakeside retreat with Cuban-American cuisine.
In celebration of the cuisine and culture, Plancha recently hosted a Miami takeover dinner which featured chefs from Miami alongside cocktails and wine. Big thanks to Four Seasons for the invite, here’s some highlights from the evening!
Chef Aaron Brooks of EDGE Steak & Bar, Four Seasons Miami: A bountiful charcuterie platter full of truffle stuffed trotters and foie gras and chicken liver pate. Luxury meat and cheese at its finest all paired with Moet & Chandon bubbly. What more could your palate want to start off an evening?
Chef Samuel Faggetti of Four Seasons Orlando: Tuna with pickled corn and cherry served with a spicy jalapeño margarita.
Chef Dena Marino of MC Kitchen in Miami: Handcrafted pasta with housemade spicy Italian sausage, broccoli rabe and an array of Italian cheeses. Paired with a fantastic red wine that I totally forgot to write down the name of….oops.
Chef Jose Mendin of Pubbelly Restaurant Group in Miami: The main event of short rib with green curry, grilled cabbage and duck fat potatoes. Paired with a lovely Spanish wine.
Chef Rabii Saber, Executive Pastry Chef of Four Seasons Orlando: Roasted peaches with thyme whipped crème fraiche and blueberry compote.
An overall fun evening filled with a variety of flavors, and here’s to hoping for more special Plancha events in the future!