March 2005 Newsletter


Chef Allen's was awarded the 2005 International Star Diamond Award. www.stardiamondaward.com


Chef Allen's will be open for Easter.
Sunday March 25, 2005

Click to view menu…


Yet Another Art Show featuring Italian artist Mario Berrino
Tuesday, March 22, 2005

Vernisage at Chef Allen’s will be from 6-7:30 pm.
A special $55 price fixe menu will also be offered that evening.
R.S.V.P a must.
Please call Nicole Eldridge at 305.935.2900 x12
or email at Nicole@chefallens.com.

Click here for more info…


Women’s Luncheon Series
Friday, March 25, 2005

Enter the Heady World of Tea
Tea master, Miriam Novalle (Owner & Creator of the
T Salon T Emporium in New York), will captivate you with the history and evolution of tea from medicine to beverage to culinary ingredient. She’ll share her surprising secrets for cooking with tea as you sample some deliciously exotic dishes. The tea-infused menu prepared by no other than…Chef Allen.

The day begins at 11:30 am-1: 30 pm.
Cost per person is $34.
Advance reservations only.
Please call Nicole Eldridge at 305.935.2900 x12
or email at Nicole@chefallens.com.



Introduction to the South Beach Food and Wine Festival Weekend

"Too Hot Tamales"

Chef Allen’s celebrated this weekend with having the “Too Hot Tamales”, Mary Sue Miliken and Susan Feniger here on Friday February 25, 2005 as guests speakers at Chef Allen’s Food for Thought, Women’s Luncheon Series. What a treat! There where over a 90 ladies in attendance and a few men were spotted too. The menu came straight out of their famous cook book called “Too Hot Tamales”: Spiced Shrimp with Aztecan Quinoa Salad as an appetizer followed by Mahi-Mahi with Olive and Oregano Compote for the entrée and for dessert a Fresh Pineapple Upside-Down Cake with Cinnamon Pecan Ice. Chef Allen and his team prepared the food. After lunch both Mary Sue and Susan spoke for 30 minutes about how they met back in the early 1980’s, their shared experiences together and how they became the team they are known for today. Who would of known that they started out in a 10-foot by 10-foot kitchen! The duo autographed their cookbooks: Mesa Mexican and Too Hot Tamales that were on sale during the luncheon.


Best of the Best

Later that day Chef Allen and his team were at the Fontainebleau Hilton Hotel on Miami Beach getting ready for the 600 VIP’s attending the ”Best of the Best“ event. This new-featured event is an addition to the South Beach Food and Wine Festival as of 2005. There were 12 great Chefs from South Florida and beyond as well as extraordinary selection of great wines. Chef Allen was serving KOBE Beef au Rum Poivre, one of Chef Allen’s signature dishes.


Grand Tasting Event

As per tradition this event took place in South Beach on 10th and ocean
right on the sand. Chef Allen served Fresh Shrimp Escabeche another one of
Chef Allen's specialty items served in the restuarant.








Previous Newsletters
February 2005
January 2005
December 2004
November 2004
October 2004
September 2004
August 2004
July 2004
June 2004
May 2004
April 2004
March 2004
February 2004

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Chef Allen’s 19088 NE 29th Avenue Aventura