May 2006 Newsletter

See What's Happening At Chef Allen's

Chef Allen Featured In May Issue of Bon Appétit Magazine

Grab a copy of the May issue of Bon Appétit where Chef Allen shares recipes that transform classic desserts into tropical delights. Caribbean ingredients like guava, coconut, coffee and of course, mango are all featured. Be sure not to miss the recipe for Key Lime Cheesecake with Tropical Fruit Chutney.



Click here to download a PDF of the article!

Chef Allen's Mother's Day Menu
Sunday, May 14, 2006

Chef Allen's will open at 5pm for Mother's Day reservations on Sunday, May 14, 2006. Each mother will receive a complimentary champagne cocktail. The Special Mother's Day Three-Course Menu is priced at $65.00 per person. A children's menu is also available for $40.00 per child under 12 years of age. To make a reservation please call 305-935-2900.


Mother's Day Menu & Kids Menu

Click Here To View The Menus!


$65.00 Per guest plus tax and gratuity
$40.00 per child under 12 plus tax and gratuity


Click here to make a reservation for this event!


May's TOP 10
Reasons to dine at Chef Allen's:




10. Filet Mignon of Tuna wrapped in Proscuitto with Fiddlehead Ferns
9. Chocolate- Amaretto- Espresso Pave
8. Martini of Lobster with Peruvian Purple Potatoes and Lime
7. Sweetbread Popcorn with Wild Morels and Armagnac
6. Wood Grilled NY Sirloin with Spicy Curried Eggplant
5. Pan Roasted Yellowtail Snapper with a Champagne Muniere
4. Extra Virgin Olive Oil Grilled Tuna Steak with Feta Salsa Verde
3. Star Anise Roasted Scallop with Lemon Risotto and Thai Basil
2. Sizzle and Spice Panned Soft Shell Crab
and the # 1 reason to dine at Chef Allenís in May is -
Papaya Pineapple BBQ Jumbo Shrimp Ginger Calabaza, Cilantro Chutney, Plantain T


May Recipe
Mamey Flan

Ingredients to Serve 4

½ Cup Sugar
1 Cup Mamey flesh
¼ Large Sweetened condensed milk
¾ Cup Heavy cream
1 Tablespoon Pure Vanilla Extract
3 Large Whole Eggs
2 Large Egg whites
1 Tablespoon Honey
4 Sprigs Fresh mint

To prepare the Flan mold: In a small pot add enough water to the sugar to make a wet sandy consistency. Place on stove top on high heat until caramelized to a light golden color. Carefully drop a few drops of water into the pot to stop the cooking. Immediatley pour the caramel into the ramekins to cover the bottom.

To prepare the custard: Combine the mamey, condensed milk, heavy cream, vanilla and bring to a boil. Seperately whisk together the egg, yolk, and honey. Spoon a few tablespoons of the hot mamey mixture mixing into the eggs to temper them. Whisk the remaining mamey into the tempered eggs.

To bake the flan: Pre heat the oven to 350 degrees. Pour the mamey custard into the ramekins. Place the ramekins into an oven proof cassarole dish. Add hot water to the dish until the water level is half way up the ramekins. Place in oven for about 1 hour, or until flan sets. Remove from pan and let cool. Cover and refrigerate for atleast 3 hours until well chilled.

To serve: Run the tip of a paring knife blade around the inside edge of the ramekin. Invert the remekin over the serving dish. The flan will slip out of the mold and caramel liquid will flow on the plate. Garnish with fresh mint.

View More Of Chef Allen's Recipes!


SAVE THE DATE
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 childhood hunger. Guests will enjoy food from many of South Florida’s most exclusive restaurants. This gourmet celebration will take place at The-Ritz-Carlton, Key Biscayne from 7 p.m. to 10 p.m. tickets are $75 per person. An exclusive VIP champagne reception kicks off the event at 6 p.m. Ticket price for the VIP Reception is $150.00 per person. For more information please visit www.miamitaste.com.

Become an event sponsor

Be a part of the effort to fight hunger in South Florida. With more than 295,000 children in South Florida living in poverty each year it is time for the community to take action. As a leader in the community we invite you to take a proactive step by helping raise money for this important cause. Taste of the Nation Miami is currently looking for sponsors for this yearís event. The key ingredients for successful fundraising includes a mixture of support from corporations, foundations, businesses, local governments, individuals and policy makers alike who all play an integral role in crafting lasting solutions to end hunger. To this end, we request you consider sponsoring our wonderful event and advocating on our behalf. Together, we can change the future of South Florida.
Contact Chef Allen for more information : ph.305.935.2900.




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