October 2006 Newsletter

See What's Happening At Chef Allen's

Did you get a chance to experience Miami Spice at Chef Allen's this summer?
Miami Spice might be over, but it's not too late to take advantage of great prices on great food.
Due to the overwhelming success of Miami Spice, Chef Allen decided to expand the Miami Spice Menu into a five-course tasting menu priced at $55 per person. For an additional $25 per person you can enjoy the accompanying wine flight.

Tasting Menu

Lobster and Macaroni
Tiny Mushrooms, Tarragon, Parmesan
*** or ***
Pan Seared Jumbo Diver Scallop
Green Lentils, Red Curry Sauce

Canella, Prosecco, NV


Romaine and Frissee
Reggiano Parmesan Crisp, Garlic Croutons
*** or ***
Almond Crusted Goat Cheese
Organic Wild Greens, Mimosa Vinaigrette

Fuente del Conde, Tempranillo RosÈ 2004


Lemon Ceylon Tea Sorbet


Jamaican Blue Mountain Grilled Filet Mignon
Roesti Potato, Grilled Asparagus, Au Poivre Sauce
*** or ***
Pistachio Crusted Grouper
Fricassee of Rock Shrimp, Mango, Leeks, Coconut Rum

Elsa, Cabernet Sauvignon 2003


Grasshopper SoufflÈ
Chantilly Cream, Chocolate Sauce
*** or ***
Tropical Fruit Salad
Bellini Sorbet

Dante Rivetti, "Riveto," Moscato d'Asti 2003


Wine Flight Additional $25.00 per person


Menu subject to availability.
Please call to confirm menu.

Click Here To Make A Reservation

Spiced Mussel and Pineapple Stew
Pineapples have long been a symbol of hospitality. The rich and aromatic flavors of the mussels and pineapple always fill the kitchen with the essence of sun and sea. This stew is a hearty, tangy treat.
2 tablespoons olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon grated ginger
1 teaspoon red curry paste
1/2 cup fresh orange juice
1/2 cup coconut milk
1/2 cup diced red bell peppers
1 cup diced pineapple
2 pounds mussels, cleaned
2 tablespoons cilantro leaves

To Prepare:
In a deep stockpot, warm the olive oil over medium high heat. Add the shallots, garlic and ginger, cooking until aromatic. Stir in the curry paste along with the orange juice and coconut milk. Bring to a simmer.

To Cook:
Add the red peppers, pineapple and mussels to the coconut broth. Cover and bring back to a boil, then turn down the heat to a simmer for 4 to 5 minutes, or until all of the mussels open.

To Serve:
Ladle the mussel pineapple stew into 4 serving bowls. Garnish with cilantro leaves.

Serves 4

View More Of Chef Allen's Recipes!

The Chef Allen Top 10 List
Top 10 reasons to come dine at Chef Allen's in October

10. Stone Crabs are back in season!!!
9. Steak Tartar with Organic Beets and White Truffle Oil
8. Maine Lobster with Madeira Roasted Porcini Mushrooms
7. Wild Florida Shrimp and Tunisian Dried Fruit Couscous
6. Our new Chefís nightly 5 course-tasting menu is $55.00 per guest
5. Roasted Stripped Bass with Shrimp and Fennel Bouillabaisse
4. Filet Mignon of Tuna, Proscuitto, Chanterelle Ragout, Fingerling Potatoes
3. Kobe Beef Short Ribs with Pigeon Peas and Bamboo Rice
2. Wood Grilled Rack of Lamb with Green Lentils, Dates, Toasted Almonds
And the number one reason to come dine at Chef Allenís in October is that
We move the Clock back one hour on Oct 29, so dinner will be served earlier!

Much Ado About Mangos
Chef Allenís James Beard Dinner in NYC
November 1, 2006

"The James Beard House is the best forum I know where chefs, both young and old, both well-known and not so well-known, can test their imagination and technical prowess. Without this institution, there would be a great void on the American culinary scene."
   Ýñ Charlie Trotter

The mission of the James Beard Foundation is ìto celebrate, preserve, and nurture Americaís culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.î Towards that end, chefs are invited to ìperformî at the Beard House by presenting lunches, brunches, workshops, and dinners to Foundation members and the public.

Mango Mojitos

Martinique Mango Souscaille

Big Island Mango and Tuna Poke

West Indian Conch and Mango Ceviche

Key Largo Stone Crab Tart
Haden Mango, Kaffir Lime, Holy Basil

Wild Florida Shrimp and Green Mango Curry
Lemongrass, Sweet Potatoes, Mint

Pistachio Crusted Bahamian Grouper
Titusville Rock Shrimp, Francine Mangos, Coconut Rum

Jamaican Blue Mountain Crusted Filet Mignon
Palm Romesco, Saffron Mango Macadamia Nut Rice

Ataulfo Mango Tart Tatin
Indian Mango Kulfi, Cilantro Syrup

Chef Allen's Welcomes you to

Thursday, November 23, 2006
Thanksgiving Day Menu

Crab Bacalaitos
Cracked Corn and Pineapple Mojoito

***** ***** *****
Pumpkin Ravioli
Truffles, Bitter Greens, Tarragon Butter
*** or ***
Lavender and Sage Roasted Shrimp
Spinach Couscous, Dried Apricot, Banyuls Syrup

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

Jicama, Mango and Watercress Salad
Pomegranates and Champagne Vinaigrette
*** or ***
Pistachio Crusted Goat Cheese
Organic Wild Greens, Cara Cara Oranges, Honey - Fig Vinaigrette

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

Key Lime Mojo Roasted Turkey
Bread Fruit and Apple Cider Stuffing, Brussels Sprout Succotash
Cranberry Chutney
*** or ***
Zataar Roasted Black Grouper
Parsnip Whip, Spice Roasted Pear, Carrot Ginger Nage
*** or ***
Shiitake Crusted Chateaubriand
Crushed Saffron Potato, Warm Sicilian Salsa, Caramelized Rutabagas
( $5.00 supplement)

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

Coconut Rice Pudding
Ginger Bread Biscotti, Orange Marshmallow Brulée
Lemon, Rosemary and Pumpkin “Refrigerator Bar”
Pistachio Ice Cream, Spiced McIntosh Compote
Bitter Sweet Chocolate Pecan Tart
Chocolate Sorbet and Candied Kumquats

Adults $65.00 and Children $29.00
Plus tax and gratuity

Click Here To Make A Reservation

5 Fabulous Female Chefs
Wednesday, December 6, 2006
Chef Allen's
7 p.m.
$250 per person

A quintet of America's most honored and distinguished female chefs, is mobilizing their creative brilliance to provide a once-in-a-life-dinner party to benefit Share Our Strength South Florida's Operation Frontline.

The 5 FABULOUS FEMALE CHEFS include the gastronomic genius of:
  • Michelle Bernstein, Michy's
  • Jennifer Brown, Chef Allen's
  • Cindy Huston, Ortanique on the Mile
  • Melissa Kelly, Primo, Rockland, Maine and Orlando
  • Susan Spicer, Bayona and HerbSaint, New Orleans

    The evening will begin with a cocktail reception where all of the chefs simultaneously prepare hors d'oeuvres. Guests then sit down for a five-course culinary adventure as each chef designs a course representing the signature style which has won her accolades in the culinary world. This year's beneficiary Operation Frontline is a groundbreaking nutrition education program that helps families help themselves by teaching families how to make healthy and budget-wise food choices.

    Reservations to the 5 FABULOUS FEMALE CHEFS dinner are limited to only 90 guests. Tickets are $250 per person and are available by calling (305) 935 2900, or online at www.chefallens.com.

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