August 2006 Newsletter

See What's Happening At Chef Allen's

SOS Miami Taste of the Nation 2006
A huge thank you to all of the sponsors, participants and guests of this yearís Taste of the Nation 2006!

Share Our Strength's Taste of the Nation Miami® Dishes Record-Breaking $111,000 to Charities Fighting Childhood Hunger

Forty-Three Top Miami Chefs Participated in Prestigious Culinary Benefit at The Ritz-Carlton, Key Biscayne on July 19


More than 700 food lovers attended Taste of the Nation Miami to sample award-winning cuisine prepared by 43 Miami chefs from the area's best restaurants including Blue Door, Emeril's, Nobu, Pacific Time and Wish. Wine from around the globe, spirited drinks, live music and the Jenn-Air "For the Love of Cooking" contest between Schwartz and Jason Schneider of Bizcaya at The Ritz-Carlton, Coconut Grove, Miami also were main features of the event.

"Thanks to the generous support of our sponsors, chefs and The Ritz-Carlton, Key Biscayne, we attracted more people than ever before to SOS Taste of the Nation Miami and will donate 100% of ticket purchases to fight childhood hunger," said Allen Susser of Chef Allen's, longtime chair of the event. "We raised more money this year than any other event in Taste of the Nation Miami's 19-year history."


Miami Spice Menu
Aug. 1 - Sept. 30
Dinner daily except Saturday




Appetizer (choice of one)

Ceviche "Summer Roll"
Kaffir Lime, Rock Shrimp, Avocado, Coconut Milk

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

Almond Crusted Goat Cheese Salad
Organic Greens, Local Tomatoes and Mojito Vinaigrette

Entree (choice of one)

Pistachio Crusted Black Grouper
Fricassee of Rock Shrimp, Mango, Leeks, Coconut Rum

Key Lime Mojo Grilled Free Range Chicken
Roasted Yuca, Cilantro Pesto, Pigeon Pea Rice

Wild Florida Shrimp Escabeche
Fingerling Potatoes, Garlic, Celery, Olives

Dessert (choice of one)

Coconut and Tapioca Pudding
Guava Pastilla

Rocky Mango Brownie
Pistachio Ice Cream

Chocolate Banana Cream Puffs
Dulce de Leche

(This menu is priced at $30.06 per person. Tax and gratuity not included)
(Menu subject to change)


Small Bites Note...

Chef Allen just returned from a from a "search and taste" trip to Venice, Barcelona, Paris and New York. These world-renowned cities of culinary delight have inspired Chef Allen to redirect the menu. "I want to start your evening off with a few small, exciting, delicious little bites!" Chef Allen says, "In these new dishes, I am using the best ingredients that summer has to offer. Come in and graze a little before dinner. It will add to the excitement of our Miami Spice menu"


The Chef Allen Top Ten List
Reasons to come to Chef Allen's in August
To enjoy our new Small Bites Menu



10. Grilled Barcelona Bread / Chorizo
9. Fingerling Potato / Chanterelle/ XVO
8. Truffle Deviled Egg "Summer Roll"
7. Chermula Tuna / Eggplant Caviar / Preserved Lemon
6. Chicken Livers / Fried Capers / Sherry Foam
5. Bruchetta / Mint / Feta Salsa
4. Baked Manchego / Guava
3. Steak Tartare / Tostones
2. Salt & Pepper Shrimp
And the Number one reason to come enjoy dinner at Chef Allen's -
1. Coconut Crab Croquetas

Great American Bake Sale
Sunday, September 17, 2006
Aventura Mall, Aventura, FL

(Fountain Court)

Bring your sweet tooth to the ultimate bake sale. Fifteen local bakeries and pastry chefs are coming out in support of Share Our Strength on Sunday, September 17 from 12-4 p.m. at Aventura Mall for the Annual Great American Bake Sale. Enjoy delicious treats from Chef Allen's, Dolce Vita, We Take the Cake, the pastry chef at Trump Sonesta Resort and Spa, PAUL Bakery and more to follow. There will be raffle prizes throughout the day and special appearances from local Girl Scout Troops.


Recipe of the Month
Lychee and Shrimp Curry

Ingredients to Serve 4





2 tablespoons Unsalted butter
1 small Onion, diced
1 tablespoon Minced garlic
1 tablespoon Minced fresh ginger
3 tablespoons Madras curry powder
1/2 teaspoon Cayenne pepper
2 teaspoons Fine sea salt
2 cups Canned coconut milk
1 Cup Water
2 small Sweet potatoes, peeled, diced and blanched
1/2 teaspoon Freshly ground black pepper
16 jumbo Shrimp, shelled and deveined
12 large Lychees, peeled and pitted
3 tablespoons Minced green onion, including green parts
3 tablespoons Chopped fresh cilantro

To Prepare the Curry: In a large heavy saucepan, melt the butter over medium heat and sautÈ the onions and garlic until aromatic, about 3 minutes. Stir in the ginger, curry powder, cayenne, and 1 teaspoon of salt. Stir in coconut milk and water. Bring to a simmer and cook for 5 minutes.

To Cook the Vegetables and Shrimp: Season the shrimp with remaining salt and pepper. Add the shrimp and return to a simmer cooking for 2-3 minutes. Add the sweet potato and lychees to the curry cooking until the shrimp are evenly pink. Serve garnished with green onion and cilantro.

View More Of Chef Allen's Recipes!



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