April 2006 Newsletter

See What's Happening At Chef Allen's

Women’s Luncheon Series:
“Food for Thought”

Special Guest Speaker:
Author & Jewelry Designer Iris Chase

Friday, April 7, 2006
11:30 a.m. 1:30 p.m.

Author of South Beach Deco: Step By Step

Iris Chase is a Resident Artist at the Miami Design Preservation League's Art Deco Welcome Center. Her book, South Beach Deco: Step By Step is a wonderful guide to the unique Art Deco architecture that has made South Beach a hotspot for tourism. In addition to writing, Chase's own design work has focused on newly fashioned jewelry that incorporates Art Deco era objects, usually made of bakelite. She is also known for her art-to-wear sunglasses, some of which have covered the eyes of Elton John. Mrs. Chase lives with her husband, Barry, at 47th and Collins in Miami Beach.


Warm Goat Cheese Salad
Micro Celery, Granny Smith Apples and Pecans

Tarragon Roasted Chicken
Himalayan Red Rice and Asparagus Romesco

Baby Boston Cream Pie
Spiced Chocolate Sauce

$38.00 per person

Click here to make a reservation for this event!

Over Passover, Jews Eat History
Wednesday, April 12 and Thursday, April 13, 2006

Our Passover Seder plate will feature not one but three different types of Harosets- a sweet fruit, nut and wine mixture, reflecting the diversity of Judaism throughout the world include Venetian, Caribbean, and Yemenite Jewish family influences.

Jewish food tells a story of its people each day of the week, but more so on holidays. Foods considered leavened are forbidden, during the Passover celebration. The essence of Passover is the celebration of freedom.

We are serving Seder dinners at Chef Allen’s, for the first 2 nights of Passover on April 12 and 13. The menu tells the story. The remained of the Passover week we will serve foods appropriate for Passover.

A new tradition for the ancient holiday Passover

Diaspora Seder Plate
Venetian, Caribbean, and Yemenite Harosets

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

Spiced Mahi Mahi Gefilte Fish
Bitter Herb Salad, “Red Sea Salt” and Borsht Foam

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

Latin Chicken Asopao
Saffron, Cilantro and Chicken Dumplings

*** or ***

Spinach Matzo Tart
Raisins, Pine Nuts, Tangerine and Sage

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

Moroccan Spiced Roasted Chicken
Pearl Onions & Chick Peas with Honey and Cilantro

*** or ***

Red Wine Braised Short Ribs Vindaloo
Tiny Aubergines and Spice Route Fingerling Potatoes

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

Pineapple - Pistachio Baklava
Orange Blossom Syrup

*** or ***

Chocolate Banana Gelato
Coconut Macaroons and “Hot” Chocolate Cinnamon Sauce

$75.00 per adult / $40 per child
plus gratuity and tax

Proceeds from the Seders are donated in honor of Chef Allen’s grandmother to the Rose Rosenkranz Philanthropic League to benefit those less fortunate families, to bring them Passover foods.

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Easter Menu
Sunday, April 16, 2006

Crab Cake with Fennel Slaw and Rhubarb Chutney

*** or ***

Butter Poached Shrimp with Parmesan Grits and Pistachio Ailliade

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

Avocado, Grapefruit and Hearts of Palm
Pineapple Basil Vinaigrette

*** or ***

Organic Spring Salad with Wild Flowers
Laura Chanel Goats Cheese and Spicy Lemon Dressing

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

Cumin and Lime Roasted Leg of Lamb
Pancetta, Braised Kale and Pigeon Pea Cassoulet

*** or ***

"Surf and Turf"
Tamarind Glaze Short Rib with Saffron & Rum Roasted Lobster

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

Lemon Cheese Cake
Sun Dried Cherry Vanilla Soup

*** or ***

Chocolate Praline Tart
Espresso Ice Cream and Toffee Sauce

$75.00 per adult
plus gratuity and tax

Click here to make a reservation for this event!

The Chef Allen Top Ten List:

The best reason to make a reservation in April:

10. Mango and Coconut Haroset - on the Passover table
9. Pan Seared Yellowtail Snapper-Lentils, Hot Saffron, Ginger and Tomato
8. Za'atar Roasted Quail -Carrot Risotto Shrimp Cake, Aromatic Reduction
7. Wood Grilled Tandoori Rack of Lamb - Mint Chutney, Garlic Emulsion
6. Crab Cake with Fennel Slaw and Rhubarb Chutney For Easter Dinner
5. Chocolate Praline Tart -Espresso Ice Cream and Toffee Sauce
4. Bajan Roasted Grouper with Morels and Coconut Grits
3. Garlicky Guava Florida Red Shrimp with Green Curried Fried Rice
2. Japanese 7 Spiced Kobe Short Ribs with Wasabi Mashed Potatoes
And the # 1 reason to dine with us in April
Sticky Pecan, Brown Sugar & Spice Baklava

April Recipe
Mango Mousse

Ingredients to Serve 4

3 Tablespoons Meyers Rum
2 Tablespoons Unflavored gelatin
6 Large Egg yolks
2/3 Cup Confectioner's sugar
3 Tablespoons Lime juice
1 Cup Freshly pureed mango
1 Cups Heavy cream, whipped
1 Ripe Mango, sliced for garnish

To prepare for the mousse: Sprinkle the gelatin over the rum in a small bowl. Let soak for 5 minutes. In a stainless steel bowl, beat the egg yolks, and lime with the Confectioner's sugar over a warm water bath until it starts to thicken, enough to coat the back of a spoon. Remove from the heat, and beat until cool.

To complete the mousse: Melt the gelatin over the warm water bath. Fold the mango puree in to the egg mixture, followed by the softened gelatin, then fold in the whipped cream.

To serve: Pour into 6 tall parfait glasses and chill for 2 hours. Garnish each serving with fresh mango slices.

Share Our Strength
Taste of the Nation Miami

Wednesday, July 19, 2006
The Ritz-Carlton, Key Biscayne

Share Our Strength’s Taste of the Nation, presented by American Express and Jenn-Air®, is South Florida’s preeminent culinary benefit supporting the fight to end hunger. Guests will enjoy food from many of South Florida’s most exclusive restaurants. This gourmet celebration will take place this year at The-Ritz-Carlton, Key Biscayne from 7 p.m. to 9:30 p.m. tickets are $75 per person. For more information please visit www.miamitaste.com.

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