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

Five Fabulous Chefs Event Raises $40,000 in donations for Share Our Strength's Operation Frontline

Whoever said too many cooks in a kitchen was a bad thing? This December five fabulous female chefs cooked up more than a good time when they offered their talents to help raise money for Share Our Strength's Operation Frontline. The talents of Chef Michelle Bernstein of Michy's, Chef Jennifer Brown of Chef Allen's, Chef Cindy Hutson of Ortanique, Chef Melissa Kelly of Primo in Orlando, Rockland, Maine and Tucson, Arizona, and Chef Susan Spicer of Baynona in New Orleans.

› Each Chef showed off her signature style by preparing one of the five-courses served. Michelle Bernstein's velvety chestnut soup started off the sit-down five-course meal. Chef Cindy Hutson's fish was flown in from the Pacific waters off the Hawaiian Islands. Chef Susan Spicer showcased the sweet and spicy side of New Orleans with her quail salad. Chef Melissa Kelly prepared a pork confit made with meat from a pig she raised at her farm. And finally, Chef Jennifer Brown finished the evening on a sweet note sweet baklava.

Operation Frontline is a groundbreaking nutrition education program that helps families help themselves. Operation Frontline programs are run in 14 states across the country in partnership with city-wide social service agencies. Since 1993, Operation Frontline has provided effective nutrition education to over 32,000 low-income families across the county who face hunger and poor nutrition.

Chef Allen to Participate in 16th Annual Taste of the NFL
Saturday, February 3, 2007
Greater Fort Lauderdale/Broward County Convention Center
Individual Tickets $500, Early VIP Tickets $600
Corporate Tables with VIP Amenities $6,000

Super Bowl XLI is almost here! Chef Allen Susser is gearing up to participate in the 16th Taste of the NFL (TNFL), which adds its own flavor to the big game excitement by raising awareness and dollars to tackle hunger in America with its Party with a Purpose(r). TNFL will feature stations for each of the 32 NFL teams and the Pro Bowl. This year Chef Allen will represent the Miami Dolphins franchise. A new highlight to this year's event will be the special Flavors of South Florida section and the 1972 undefeated Miami Dolphins, The University of Miami Hurricanes and, internationally-renowned artist Charles Fazzino.

Since its founding in 1992, Taste of the NFL has raised more than $6 million for hunger-related charities and has become one of the premier events of Super Bowl weekend, hosting an average of 3,000 guests on the eve of the big game. The recipe for success is outstanding food, perfectly paired wines, personal interaction with NFL greats, a one-of-a-kind silent auction and live entertainment.

A portion of the funds raised through the Party with a Purpose are distributed to members of America's Second Harvest -- The Nation's Food Bank Network(tm)(A2H) located in NFL cities. Additional funds also are distributed through other hunger relief programs including Food Research & Action Council (FRAC), Campus Kitchens and Community Kitchens.

Tickets to Taste of the NFL and copies of the 2007 Restaurant Guide can be purchased for $19.95 by calling 952.835.7621. Individual tickets are available for $500, early entry VIP tickets are $600 and corporate tables with VIP amenities are $6,000.

For more information, visit

Dinner in Paradise at Paradise Farms

Chef Allen Susser joined many of Miami's finest chefs at Paradise Farms in Homestead in early December. Dinner in Paradise, is a monthly series of charity-driven multi-course farmers dinners served under the stars at organic produce and supplier, Paradise Farms in Homestead, Florida. Paradise Farms has five lush acres of fresh, high quality micro- and baby greens, heirloom tomatoes, veggies, herbs, edible flowers and fruit.

A portion of the proceeds from Dinners in Paradise 2006-07 will benefit Earth Learning, which is dedicated to earth literacy and sustainability in the Everglades bio-region. Additionally, Le Cordon Bleu will participate and receive a portion of the proceeds. Visit to learn more about upcoming dinners.

Each dinner, priced at $150 per person plus tax and gratuity, features six courses, made with local, organic products, paired with wines.

Click here to view photos from this event.

It's Girl Scout Cookie Time!

Who doesn't love Girl Scout Cookies? From January 19, thru February 8, 2007, Chef Allen's will feature three new desserts, each with a different Girl Scout Cookie.› Chef Allen will unveil the desserts for the first time at Girl Scout Camp Choee, for the Cookies & Milk event, on January 18, 2007, where Girl Scouts will join him making these cookie desserts.

This partnership has been created in an effort to educate the public about the Girl Scout Cookies from the Heart program and the educational components to the Girl Scout Cookie Sale.› The Cookies from the Heart program has donated over 2,600 boxes of Girl Scout Cookies to the Daily Bread Food Bank and hopes to donate 10,000 boxes this year. All Cookies from the Heart purchases are 100% tax deductible.

You can try these delicious recipes yourself by clicking here.

The Chef Allen Top 10 List
Top 10 reasons to make dinner reservations at Chef Allen's in January
10. Grouper Ceviche with Pummelo Granite
9. Tuna Carpaccio with Watercress Salad and Ginger Miso Dressing
8. Hot Bimini Stone Crab Claws with Cilantro Salad
7. Banana Flamb» with Walnut Whisky Tart
6. Tunisian Grilled Lamb Chops with Fig and Lemon Relish
5. Curried Caribbean Style Red Snapper with Crispy Yuca Fries
4. Garam Masala Spiced Duck Breast with Tamarind Sauce
3. Lobster with Papaya, Lime, Feta, and Mint Salad
2. Smoked Paprika and Honey Grilled Chicken with Chorizo and Roasted Fingerlings
  And the number one reason to make reservations at Chef Allen's...
1. Chocolate Profiteroles filled with Espresso Cream and Blood Orange Syrup

View Archived Top 10s

Recipe of the Month
Mahi Mahi with Orange, Guava & Rum

Ingredients to Serve-4
2 teaspoons Cumin, seeds
1 teaspoon Coriander, seeds
1 teaspoon Whole Black Peppercorns
1 tablespoon Salt
1 teaspoon Thyme
4 6 ounce Mahi Mahi Filets
2 tablespoons Olive Oil
1 cup Diced Sweet Onion
1 tablespoon Minced Garlic
1 cup Fresh Orange Juice
3 tablespoons Fresh Guava
1/4 cup Lime Juice
1/4 cup Spiced Dark Rum
1 tablespoon Fresh Chopped cilantro

To Prepare the Mahi Mahi:
In a dry pan, over medium heat, toast the cumin seeds, coriander seeds and whole black peppercorns until aromatic approximately 1-2 minutes. Using a mortor and pestel, crush the spices, then add in the salt and thyme. Season the Mahi Mahi well on both sides. Drizzle with 1 tablespoons of olive oil, and set aside until ready to cook.

To Prepare the Mojo:
In a medium sauce pot add the remaining olive oil, onion and garlic. Cook until translucent approximately 3 minutes. Add the remaining fish spices and stir well. Add the orange juice, guava, lime juice, and 1 tablespoon rum. Bring to a boil and then lower to a simmer, cooking for 10 minutes.

To Cook the Mahi Mahi:
Heat a large non-stick pan. Saut» the Mahi Mahi on the first side browning it well for 3 minutes. Then turn it over and add the remaining rum. Cook for another 3 minutes until tender. Remove the fish from the heat to fish plates. Garnish with cilantro. Serve with mojo sauce.

View More Of Chef Allen's Recipes!

305.935.2900 | WWW.CHEFALLENS.COM