Chef Allen's
See What's Happening at Chef Allen's in December!

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

Chef Allen's welcomes the talents of celebrated chefs Michelle Bernstein of Michy's, Jennifer Brown of Chef Allen's, Cindy Hutson of Ortanique on the Mile, Melissa Kelly of Primo in Rockland, Maine and Orlando, and Susan Spicer of Bayona in New Orleans for a amazing night of culinary delight to raise money for Share Our Strength's Operation Frontline.

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 dining adventure as each chef designs a course representing the signature style which has won her accolades in the culinary world.

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 click the link below.

Click Here To Make A Reservation

Host Your Holiday Lunch Party at Chef Allen's!
Available Monday, December 18 Through
Friday, December 22, 2006

The holiday season is just around the corner. What better way to show your employees how valued they are than by celebrating the season than with a party at Chef Allen's during Holiday Luncheon Week? Whether for an office party, entertaining a few business associates or an escape from the shopping frenzy, come and enjoy Chef Allen's delicious holiday lunch!

Holiday Lunch Menu
Small Plates

Stone Crab Chowder
Baby Corn, Butternut Squash, Vermouth

Goat Cheese and Oven Dried Tomato Purse
Shaved Fennel, Romesco, Toasted Pumpkin Seeds

Watercress, Blood Oranges, Stilton
Raisin Pumpernickel Crouton , Champagne Vinaigrette

Large Plates

Grilled Ahi Tuna
Scallop and Sweet Potato Hash, Pineapple Ginger Broth

Curry Scented Roast Chicken
Preserved Lemon Couscous, Zucchini, Pomegranate Syrup

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

Coffee and Cumin Rubbed Filet Mignon
Root Vegetable Ragout, Yukon Gold Potato Pancake, Aromatic Red Wine Sauce


Honey and Spice Baked Apple
Dried Fruit Shortcake, Eggnog Ice Cream

Chocolate Truffle Cake
Chocolate Chip and Peppermint Crackle Ice Cream

Cranberry Orange Cheese Cake
Cinnamon Sugar Tortilla, Dulce de Leche Sauce

Prix Fixe Menu $ 36.00

Call Carole Geiger today at 305-935-2900
or email for more information.

Click Here To Make A Reservation

The Chef Allen Top 10 List
Top 10 reasons to make dinner reservations at Chef Allen's in December
10. Saigon Cinnamon Seared Scallops, Satsuma Mandarins, Toasted Couscous
9. Roasted Red Banana Split with Peanut Butter Ice Cream and Caramel Allspice Sauce
8. Wood Grilled Dry Aged Steak, Maytag Blue, Peruvian Purple Potato Salad
7. Coriander and Rosemary Roasted Lamb Chops, Parsnips and Wild Mushroom Sofritto
6. Caribbean Bouillabaisse with Bahamian Lobster, Stone Crab, Queen Conch, Strawberry Grouper, Toasted Hot Saffron Broth
5. Granny Smith Apple, Asian Pear & Black Strap Rum Cobbler with Freshly Torn Spearmint
4. Shiitake Crusted Filet Mignon with Red Wine Risotto and Warm Parmesan Broth
3. Thai Style Hot Quail with Kaffir Lime Grilled Romaine
2. Orange, Date, Arugula Salad with Shaved Aged Goat Cheese
  And the Number 1 reason to make dinner reservations at Chef Allen's in December...
1. Pan Smoked Wild Florida Shrimp with Minestrone of Latin Root Vegetables

View Archived Top 10s

Recipe of the Month

Yield: 12 servings
2 Cups Sugar
1 ½ Cups Water
½ Cup Honey
1 Teaspoon Orange Blossom Water or substitute vanilla
¾ Pound Butter, clarified
1 Pound Pistachios ground with 1 ‡ cups sugar, 1 teaspoon clove, 1 tablespoon cinnamon, and zest of one orange
1 Pound Phyllo dough

To Prepare:
Bring 2 cups of sugar, water and honey to a boil and set aside to cool.

Preheat oven to 325 degrees.

Working with the phyllo sheets under a towel, lay one sheet of phyllo on the pan and brush with butter. Cut or fold the dough to fit your pan, just be sure to brush butter between each layer for a total of seven layers for the base. Spread half of the pistachio mix evenly and top with seven more layers of the phyllo dough. Repeate and cut to shape before baking one hour. Cover the pan with foil if the baklava browns too quickly. Pour cool syrup over the baklava and let stand until cool.

View More Of Chef Allen's Recipes!

Chef Allen's Christmas Dinner Menu
Monday, December 25, 2006

Christmas Dinner Menu
Smoked Salmon Cream Puffs
Meyer Lemon Citrus Salad, Dill, Extra Virgin Olive Oil

***** *****

Oysters Rockefeller
Sambuca, Green Apple, Crispy Panko Crumbs

***** *****

Christmas Cobb Salad
Red Pears, Sun Dried Dates, Black Walnuts, Golden Beets, Maytag Blue

***** *****

Corriander Scented Mahi Mahi
Blue Crab Couscous, West Indian Pumpkin, Lobster Bisque

Lavender and Lemon Roasted Prime Rib of Veal
Shiitake, Pancetta, Escarole, Curry Popover

Spice Route Roasted Duck
Forbidden Black Rice, Cranberry ń Mango Chutney, Pomegranate Syrup

Adobo Grilled Fillet Mignon
Roasted Organic Root Vegetables, Roesti Potato, Aromatic Red Wine Sauce

***** *****

Baked Apple and Macadamia Nut Cobbler
Eggnog Ice Cream

Chocolate Truffle Cake
Chocolate Chip Peppermint Crackle Ice Cream

$75.00 Per Guest
Plus Tax and Gratuity

Click Here To Make A Reservation

New Year's Eve in Paradise
Sunday, December 31st 2006

First Seating at 6 pm
$ 150.00 per person excluding beverage, tax and gratuity
Whether Chef Allen's is the first stop in your celebration or the quiet end of another great year, you are sure to enjoy the delicious five-course menu that Chef Allen Susser has created.

Second Seating at 9 p.m.
$225.00 per person excluding beverage, tax and gratuity
Champagne greetings and caviar riot hors d'oeuvres get the evening started. A delicious five-course menu is the main attraction. A DJ and live singing add extra excitement as we count down to midnight.

New Year's Eve Menu
Steak Tartare on Rye
Key Largo Stone Crab Empanada
Popcorn Sweetbreads
Titusville Rock Shrimp Spanakopita
Scrambled Eggs with Caviar


Wild Florida Shrimp
Organic Rainbow Beets, Frissee, Blood Orange Vinaigrette


Maderia Roasted Maine Lobster
Porcini Ravioli, Leek Ragout, Ratatouille Slaw


Potato Chip Crusted Jumbo Diver Scallops
Saffron, Vanilla, 23 k Gold Risotto


Moroccan Duck and Fig Salad
Black Sesame Seeds, Mint, Toasted Couscous, Truffle Peanut Brittle


Paradise Farms Organic Heirloom Tomato Salad
Watermelon, Feta, Olives, Preserved Lemons, Pickled JalapeŇo


Thai BBQ Lamb Chops
Roasted Eggplant Tart, Bamboo Rice, Lapsong Souchong Tea Shiitake Salad


Tamarind Braised KOBE Beef Short Ribs
Golden Chanterelles, Fennel Seed Roasted Fingerling Potatoes, Fleur de Sel


Bittersweet Chocolate Napoleon
Caramel Swirl Ice Cream, Coconut Curry Sauce

First Seating $150.00
Second Seating $225.00
Plus Tax and Gratuity

Click Here To Make A Reservation
305.935.2900 | WWW.CHEFALLENS.COM