February 2006 Newsletter

See What's Happening At Chef Allen's

City's Best 2006
VOTE for us at aolcityguide.com

We've been nominated. Make Chef Allen's #1!
Chef Allen's is proud to be nominated by the editors of AOL CityGuide for City's BEST 2006. There are only a few other nominees in South Florida that earned this honor.

Vote for Chef Allen's by clicking on www.aolcityguide.com.

Valentines Day
Tuesday, February 14th
Caviar Kiss
Chattanooga Beluga Caviar, Dill Cream

***** ***** *****

Bahamian Lobster and Crab Cake
Tropical Fruit Chutney and Vanilla Bean Beurre Blanc

Wild Mushroom Ravioli
Wilted Arugula, Crisp Chickpeas, Smoke Tomato Sambal

***** ***** *****

Hearts of Romaine and Endive
Garlic Croutons, Caesar, Parmesan

Yellow Fin Tuna Tartare
Hearts of Palm, Green Goddess Avocado Dressing

Almond Crusted Goat Cheese
Organic Wild Greens, Heirloom Tomatoes, Tangerine Vinaigrette

***** ***** *****

"Surf and Turf"
Braised Short Rib, Cumin Seared Diver Scallop, Bok Choy, Wasabi Mashed Potato

Pistachio Crusted Grouper
Rock Shrimp Fricassee, Leeks, Mango and Coconut Rum

Jamaican Blue Mountain Coffee Grilled Filet Mignon
Grilled Asparagus Romesco, Maytag Blue Cheese Roesti Potato, Spice Route Red Wine Reduction

Moroccan Mixed Grill- Beef Kebob, Chorizo, Shrimp and Quail
Almond Couscous, Preserved Lemon Salad, Hot Saffron Broth

Key Lime Mojo Grilled Chicken
Forbidden Black Rice, Snow Peas Adobo, Passion Fruit Beurre Rouge

***** ***** *****

Chocolate Devil's Food Cake
Mint Chocolate Ice Cream, Caramelized Macadamia Nuts, Kalhua Whipped Cream

Tahitian Vanilla Crème Brulee
Fresh Raspberries, Coconut Pistachio Tuile

***** ***** *****

Bittersweet Chocolate Valrhona Truffles
Hawaiian Red Sea Salt


$75.00 Per guest plus tax and gratuity

Dinner reservations begin at 5 p.m.
Call 305-935-2900 to make reservations or click here



TWO - BIG RED WINE dinners at
Chef Allen's

Dine-Around (Decadent Dining Diversions part of the South Beach Wine and Food Festival)
Saturday, February 25, 2006


Jordan Vineyard and Winery
Reception 6:30 pm, Dinner 7 pm
Winemaker - Rob Davis
Make a reservation for 6:30 pm

Robert Stemmler Winery Dinner
Reception 8:30 pm, Dinner 9:00 pm
Winemaker - Kenneth Juhasz
Make a reservation for 8:30 pm

Hors d'oeuvres

Coconut Crab Cakes

Curried Duck Dates Tostones

Scallop Ceviche Aji Ajo

Bahamian Lobster Empanada


*** ** ***

Jordan Winery Menu - 6:30 pm

Za'atar Roasted Quail
Carrot Risotto Shrimp Cake, Aromatic Cabernet Reduction
Jordan ‚ Alexander Valley- Cabernet Sauvignon 02

Wood Grilled Tandoori Rack of Lamb
Green Lentils, Fried Chickpeas, Mint Chutney, Garlic Emulsion
Jordan ‚ Sonoma County ‚ Cabernet Sauvignon Magnum 02

Artesian Cheeses, Guava Paste, Brazil Nuts
La Peral (Spain), Chatelain Camembert (France), Ardrahan (Ireland)
Jordan ‚ Alexander Valley - Cabernet Sauvignon 94

Spice Route Floating Islands
Tropical Fruit Gelato, Jamaican Blue Mountain Mocha Sauce
Jordan ‚ Alexander Valley ‚ Riviere Russe 85

Robert Stemmler Menu - 8:30 pm

Za'atar Roasted Quail
Carrot Risotto Shrimp Cake, Aromatic Cabernet Reduction
Robert Stemmler ‚ Carneros ‚ Estate Grown Pinot Noir 01

Wood Grilled Tandoori Rack of Lamb
Green Lentils, Fried Chickpeas, Mint Chutney, Garlic Emulsion
Robert Stemmler ‚ Carneros ‚ Fergurson Block Pinot Noir 01

Artesian Cheeses, Guava Paste, Brazil Nuts
La Peral (Spain), Chatelain Camembert (France), Ardrahan (Ireland)
Robert Stemmler ‚ Russian River Valley ‚ Nugent Vineyard Pinot Noir 02

Spice Route Floating Islands
Tropical Fruit Gelato, Jamaican Blue Mountain Mocha Sauce


$150 per guest plus tax and gratuity

For a reservation, please call 305-935-2900 or
Click here to make a reservation for 6:30 pm
Click here to make a reservation for 8:30 pm


Fifth Annual South Beach Wine and Food Festival
Thursday, February 24 through
Sunday, February 26, 2006


Chef Allen's is proud to participate in the following events in conjunction with the festival:

www.sobewineandfoodfest.com

Sweet Deco-dence Celebrating 5 Sweet Years of
The South Beach Wine & Food Festival

Saturday, February 25, 2006
10 p.m. - until
Loews Miami Beach Hotel, 1600 Collins Avenue, Miami Beach
Price $100 per person

Mix and mingle with your favorite celebrity chefs and culinary personalities at the greatest dessert party of all times. The featured event of the evening is a huge birthday cake prepared by sugar artist Margaret Braun who will be joined by the Festival's assembled cast of celebrity chefs, culinary personalities, wine-makers and oenophiles to blow out the candles on this glamorous birthday cake. Featured wines include: Champagne Nicolas Feuillatte, Belle de Brillet "Extra" Pear Liqueur, Chambord, Navan, Starbucks Coffee Liqueur and a selection of the rarest Sherry, Vinos de Jerez, from the top bodegas of Jerez, Spain.

Sunday, February 26, 2006
Tribute Brunch
11:30 a.m. - 1:30 p.m.
Loews Miami Beach Hotel, 1600 Collins Avenue, Miami Beach

Festival hosts Florida International University and Southern Wine & Spirits of Florida will honor leaders in the food and wine industry. Loews Miami Beach Hotel Executive Chef Marc Ehrler will be joined by Allen Susser (Chef Allen's, Aventura), Jonathan Eismann (Pacific Time, Miami Beach), Todd English (Olives, Figs, Kingfish Hall, Blue Zoo, English is Italian), Michael Mina (Michael Mina Bellagio, Las Vegas) and Scott Conant (L'impero, Alto, New York) to serve brunch matched with wines from the portfolio of Domaines Barons de Rothschild (Lafite).

Sunday, February 26, 1006
Grand Tasting Village
11 a.m. - 6 p.m.
Ocean Drive & 13th Street, Miami Beach

Chef Allen's will be among the chefs and culinary personalities represented in the Grand Tasting Village.


NEW COOKING CLASS - New Date!
"Culinary Craft" Classes
Beginning on Friday, March 3, 2006


Students will use the finest ingredients available while training their palates and cooking skills. The "Cooking Craft" classes will strive for a thorough yet fun approach to teaching the cooking techniques and the fundamentals of Miami's diverse styles of cooking, ingredients and cultures. Participants will learn the basics and techniques of cooking as well as some of the most innovative trends from popular sauces to mastering the flavors of Cuban, Caribbean, Latin, South East Asian and Mediterranean- which are all wrapped up into our featured Palm Tree Cuisine.

The goal is to offer a culinary experience unlike any other:
  • Interactive, hands on cooking classes will be taught in the kitchen at Chef Allen's.
  • Classes will feature Chef Allen's Palm Tree cuisine in addition to a series of back to the basics cooking techniques.
  • Each class will include three segments: a brief lecture, cooking and eating.
  • "Culinary Craft" Classes are generally scheduled for the 1st Thursday of the month from 10 a.m.- 1p.m. Please check the calendar for details.
  • The cost is $135 per person.
See our calendar for details on each of the culinary craft classes


Food For Thought
Guest Speaker : Author Diana Abu-Jaber
Friday, March 10, 2006
11:30 am - 1:30 pm

$38 per guest plus tax and gratuity

Diana Abu-Jaberís newest book, a memoir-with-recipes entitled The Language of Baklava, describes her childhood growing up in a crazy, food-obsessed, Jordanian-American family. It was a Borderís Original Voices selection and was included in Best Food Writing 2005. It also won the 2006 Northwest Booksellersí Award.

Her new novel, Crescent (W.W. Norton), won the PEN Center Award for Literary fiction and the Before Columbus Foundation American Book Award. It was also named a Notable Book of the Year by the Christian Science Monitor. Her first novel, Arabian Jazz (W.W. Norton) won the Oregon Book award in 1994.

Abu-Jaber currently teaches at Portland State University and lives most of the year in Coral Gables, FL. Her work has appeared in such publications as The New York Times, Ms., Salon, Gourmet, Good Housekeeping, and The Nation.

Click here to make a reservation for this event.



www.chefallens.com
Chef Allen’s 19088 NE 29th Avenue Aventura
305-935-2900