May 2004 Newsletter

Wednesday, May 12, 2004
Palate to Palette

The Palate to Palette series is finally here! This monthly culinary event will feature a menu created by Chef Allen inspired by the art of nationally and internationally renowned artists.

The evening begins at 6:00 p.m. with a cocktail reception including hors d’oeuvres while guests may view the art on exhibit. The May 12 event features the work of Miami-based artist Robin Morris. After a few words from the artist and Chef Allen, a lavish four-course dinner will be served. A silent auction of the artists work will be held throughout the evening and a portion of the proceeds will benefit the James Beard Foundation. To view menu please click here.

Each month the event will follow the same format featuring a new artist whose work will remain on display at Chef Allen’s for the month. To view other event dates please click here.

Friday, May 7, 2004 - Food for Thought
This month at Chef Allen’s “Food for Thought” our special guest speaker is Robin Morris, Miami- based artist. Robin’s topic will be centered on her interpretation and exploration of art. She calls her paintings observations of life-stylized, playful and yet challenging to the viewer. Her emotions are hidden beneath layers of color and pattern. To view your day at Chef Allen’s click here.

Sunday, May 9, 2004 - Mother's Day
Not only will Chef Allen’s be opening early this evening at 5pm, but we will also be serving complimentary champagne cocktail to all Mothers!

Chef Allen is preparing a savory four course Mother’s Day menu priced at $62.00 per person. Please click here to view the menu.

Tuesday, May 18, 2004 - Caymus Vineyards Wine Dinner
The evening will begin at 7pm with passed hors d’oeuvres and wine. Then enjoy a splendid five-course dinner where each dish is paired with an excellent wine. To view menu please click here.

Cooking for Solutions
Chef Allen has been invited to Monterey Bay, California where celebrity chefs celebrate sustainable cuisine. On May 21-22, 2004 cooking solutions will celebrate the powerful connection between foods and wines people choose, and the health of soil, waters and ocean wildlife. Chef Allen along with 15 other nationally renowned chefs will tantalize your taste buds. They'll treat you to gourmet organic dishes and lively cooking demonstrations. * Cooking Solutions is an outgrowth of our Seafood Watch program, which has distributed more than three million pocket guides to help consumers and chefs make wise fish choices.

To make a reservation or for further information
please call 305.935.2900 or Click Here.

19088 N.E. 29th AVENUE

Located 1 block east of Biscayne Boulevard on N.E. 191st street only a short drive from either Miami or Fort Lauderdale. It’s an excellent choice for locals and visitors alike that enjoy decadent cuisine and service. For reservations and general information on upcoming events please go to our website at or call 305.935.2900

Mother's Day
How it Began

In the United States Mother's Day was first suggested in 1872 by Julia Ward Howe (who wrote the words to the Beatle hymn of the Republic) as a day dedicated to peace. Ms. Howe would hold organized Mother's Day meetings in Boston, Mass every year.

Then, in 1907 Ana Jarvis, from Philadelphia, began a campaign to establish a national Mother's Day. After some time of writing to ministers, businessmen and politicians, by 1911 almost every state celebrated Mother's day. In 1924, President Woodrow Wilson made the official announcement proclaiming Mother's Day as a national holiday that was to be held each year on the 2nd Sunday of May

Caymus Vineyards
A Little Background. . .

In 1972 The Wagner Family established Caymus Vineyards in Napa Valley and produced their first wines. They took the name Caymus from the ‘Rancho Caymus’ Mexican land grant that in the 19th century encompassed much of the area surrounding what is now Rutherford.
*In 1989 Caymus 1984 Special Selection Napa Valley Cabernet Sauvignon is named “Wine of the Year” by Wine Spectator Magazine.

*In 1994 Caymus 1990 special Selection Napa Valley Cabernet is named ‘Wine of the year” by Wine Spectator Magazine, earning this honor over
6, 000 other wines tasted.

Previous Newsletters

February 2004
March 2004
April 2004


Recipe of the Month

  Mahi Mahi and Longan Ceviche
´ 8 oz. Mahi Mahi, julienne into thin 2-inch pieces
´ 1 cup freshly squeezed lime juice
´ ç cup freshly squeezed orange juice
´ 1 small sweet onion, julienne
´ 4 large plum tomatoes, peeled, seeded, and diced
´ 1 medium jalapeĎo, seeded and diced
´ 12 medium longans, peeled and seeded
´ 2 Tbs. chopped fresh cilantro, plus 4 sprigs
´ 2 tsp. Kosher salt
´ 2 Tbs. extra virgin olive oil

To start the ceviche: In a small stainless steel bowl, combine the mahi mahi and lime and orange juices, tossing to coat evenly. Cover and refrigerate for 1 hour.

To finish the ceviche: In another stainless steel bowl, combine the onion, tomatoes, jalapeĎo, half of the longans and cilantro. Season the mixture with Kosher salt. When the mahi mahi is ýcookedţ by the citrus marinade, drain the liquid and add to the vegetables. Drizzle with extra virgin olive oil and toss lightly.

To serve: Separate the ceviche into 4 chilled martini glasses. Garnish with cilantro sprigs and remaining longans.

Serves 4

Chef Allen’s 19088 NE 29th Avenue Aventura