February 2004 Newsletter

Happy New Year!! Chef Allen started off the year on a good foot once again. On January 1, 2004 we were written up in the Miami Herald for “Still Delivering the Best”. In order to read more please click here.

It is with great pleasure that we thank our Patrons for voting Chef Allen’s #1 on the Miami ZAGAT rating survey for 2004. We strive for excellence in cuisine, service, wine and ambiance and are so thrilled that you can attest to receiving this at our restaurant. The acknowledgment that we are delivering the best makes us proud. To cast your vote or review comments please click here.



New Exciting Events to Look Out for this Month


Friday, February 6, 2004
Food For Thought” Women’s Luncheon Series continues one year strong now! Have you been? Chef Allen invites you to join him to our Luncheons designed with todays woman in mind. Past speakers include Senator Gwen Margolis, Marlin Mitchell, National Author Joy Fielding and many more distinguished ladies. This Friday February 6, 2004 at 11:30AM Linda Gassenheimer, Author of “More Low-Carb Meals in Minutes” will be speaking. For more information please click here.

Wednesday, February 11, 2004
Rick Garcia, renowned artist from New Mexico will be exhibiting his fine art in our restaurant. A wine and hors d’oeuvres reception will be held from 6:00 - 7:30 PM.

Rick Garcia has been honored to design the poster for the 2004 Coconut Grove Arts Festival that will be held on the 14, 15, 16 of February.

Saturday, February 14, 2004
Yes, it’s that special time of the year again, Valentine’s Day! Chef Allen’s will be opening his doors early this year at 5PM; it is recommended to make your reservations ahead of time because seating is limited. A Gourmet Five Course Lover’s Menu will be served this year. A few sample items; Butter Poached Shrimp, Green Tea Citrus Herb Roasted Quail and Tahitian Crème Brulee. Don’t fret, if you can’t get in on Saturday evening we are serving the Lover’s Menu throughout the weekend. For more details on Valentine’s weekend click here.

Passport 2 Arts

Wednesday, March 10, 2004
Please Join Chef Allen every month beginning March 10, 2004 for an evening where culinary and visual arts are the menu. In the 7th year of the Passport series, Chef Allen will create a menu featuring food and wine inspired by the art of nationally and internationally known artists. On March 10th the featured artist will be Robin Morris.
The Evenings Events Include:
6:00 PM • Cocktail Reception & Hors D’ouevres
• Exhibit of Art Work
• Insightful Words by the Artist
• Inspiring Words by Chef Allen
7:00 PM • Lavish Four Course Dinner influenced by Artwork
• Silent Auction throughout the evening
• Generous giveaways from the artists.
This event will be held throughout the year, other featuring artists include Romero Britto, Dali Collection, Peter Max Collection, Michele Pelus… If you would like more information on the Passport Series please contact Nicole at Nicole@chefallens.com or 305.935.2900

Saturday & Sunday, March 6 & 7
South Beach Food and Wine Festival Weekend (Details to follow in next Newsletter!)

Planning a Party?

Whether it is a business dinner, birthday, anniversary, bar mitzvah, or an intimate gathering with your closest family and friends; our elegant ambiance, gourmet cuisine and personalized service are sure to guarantee an exceptional experience. At Chef Allen’s, we understand the imporatance of detail for an outstanding dining experience. Contact our Special Events Manager, Nicole Eldridge at (305) 935 - 2900 today and allow her to help you create a most memorable occasion.


Fun Gossip

Tara Reid was spotted having dinner at Chef Allen’s last month!

Ben Affleck who has been known as Bennifer, is returning to his roots and working on a new screen play with Matt Damon which is due to be finished at the end of the year. That should be exciting to have another great movie like “Goodwill Hunting”!


Coconut Grove Art Festival

This year will be the 41st Annual Washington Mutual Coconut Groves Arts Festival. It is held annually in the heart of Coconut Grove, a charming village within the city of Miami. This premier out door fine arts event attracts over three-quarter of a million people annually to view artists from around the world, approximately 4 million dollars of artwork was sold in 3 days in last years Festival.


The Cutting Carb Craze

Are you one of those people that have been on the South Beach Diet or Atkins Diet? By now, we all know that if you want to loose weight, carbohydrates are out and protein is in. Diet after diet tells us to say good-bye to bread, pasta, rice, potatoes and sugar. But do remember that there are good carbs as well. Watch out though because everyone out there seems to be an expert on the topic, so just remember what your mother told you “everything in moderation is okay” Be Healthy!


Aquarius Horoscope
(January 21st-Febraury 4th)

Mixing friendships and money may lead to disagreement as February begins. You may also have a few challenges on the home front. A stubborn or inflexible position is not likely to be helpful. The Full Moon on February 6 is likely to be joyful and upbeat. Address employment matters mid-month. On February 20, an unanticipated expense or windfall may appear. A domestic challenge could shake your confidence at the end of the month. Deception may be involved. Get to the bottom of it. Abstract from atrolgers.com


Chef Allen’s Vintage Guide 1985-2003

Cooking Classes
Cooking classes with Chef allen are being offered now, to sign up or more information please click here. Before you know it you will be able to cook up this months recipe!


  Tuna Escabeche
This traditional Mediterranean preparation is very much at home in the Caribbean. Spanish for pickled, escabeche is also sometimes called escovitch (or caveached in Jamaica). Originally conceived as a cooking technique as well as a preserving method, this dish can be chilled and served the following day. Its ease of preparation and flexibility of ingredients. In this version, the tangerine adds a light citrus note that enhances the sweet and sour tones of the capers and raisins.

4 6-ounce tuna steaks, 1 ½-inches thick
1 large tangerine, zested, segmented & juiced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
¼ cup olive oil
4 cloves garlic, thinly sliced
1 cup celery, peeled and thinly sliced
1/3 cup capers
1/3 cup raisins
½ pound small, green Sicilian olives, pitted
¼ cup white wine vinegar
¼ cup water
¼ cup fresh mint, chiffonade
1/3 cup pine nuts, toasted

Season the tuna with salt, pepper, tangerine zest and dust with flour. In a large skillet over moderate high heat, heat the olive oil. Add the tuna and cook until nicely browned on both sides, about 1-2 minutes. Remove the tuna from the pan.

In the same pan, add the garlic and celery and cook about 4 minutes until golden. Add the capers, raisins and olives, stirring until lightly glazed. Return the tuna to the pan and add the vinegar, water and tangerine juice. Cover and cook for 1 minute. Finish with the tangerine segments and transfer the tuna to work surface to let rest until cool.

Slice the tuna across the grain. Spoon the celery–olive mixture into the center of each plate along with any remaining pan juices. Arrange the tuna on top of this vegetable mixture. Sprinkle with fresh mint and garnish with pine nuts before serving.

Serves 4

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Chef Allen’s 19088 NE 29th Avenue Aventura