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

Mother's Day
Sunday, May 13, 2007
Make your reservation today!

This Mother's Day celebrate her with an unforgettable meal. A complimentary glass of bubbly will put a smile on mom's face while she sits down to enjoy an exquisitely prepared four-course meal.

Click here to view the special Mother's Day Menu.

Four-Course Tasting Menu
$49 per person

As the temperatures get warmer the daily tasting menu has changed to four-courses at a very cool price of $49 per person. This incredibly priced and even more incredibly tasting menu changes daily to reflect the freshest catch from the sea, and the best fruits and vegetables this season from the farm. A complimenting wine flight washes it all down for an additional $35 per person.

Call 305.935.2900 today to make a reservation

Chef Allen Susser in May Issue of Bon Appétit Magazine

Be ready this year when the neighborhood mango trees grow heavy with a bounty of one of Florida's favorite fruits. Grab a copy of this month's Bon Appétit magazine where Chef Allen Susser has contributed recipes for an article featuring none other than the magnificent mango. Featured recipes include Grilled Tandoori-Style Chicken and Mangoes with Mango Jam Rice, Mango and Avocado Salad with Peanut Dressing, Mango Meringue Tartlets and Mango Gazpacho with Pickled Shrimp.

Platecooks Menu Invitation Exchange
Wednesday, May 9, 2007 / 8:30 a.m. to 5 p.m.
F.I.U. School of Hospitality & Tourism Management
Biscayne Bay Campus, North Miami

Ever wonder where chefs learn how to create a piece of art with food? The folks from Plate Magazine will be at Florida International University this month to teach the student chefs and the community how to transform the colors and textures of their dishes into scrumptious works of art. Chef Allen Susser will be a presenting chef at this event along with Joncarl Lachman, Chef-Owner, HBÖHome Bistro in Chicago.

Check out the article in the May issue of Plate featuring Chef Allen.

Cooking For Solutions
Chef Allen to visit Earthbound Farm in
Carmel Valley, California

May 18-19, 2007

Chef Allen will join 13 renowned chefs from the U.S., Canada and Panama at Cooking for Solutions in California- a weekend of gourmet organic dishes, lively cooking demonstrations and exclusive food and wine adventures. Chef Allen Susser will cook a fabulous organic lunch at Earthbound Farm's Organic Kitchen nestled in the picturesque Carmel Valley. Cooking for Solutions is an extension of our Seafood Watch program, which works to help consumers, chefs and retailers make wise seafood choices. For more information go to

Recipe of the Month
Crab and Mango Salad
Serves 4

This salad can be made with either fresh or dried mango slices. Dried mango is simple to prepare at home with a dehydrator or a very low oven: Very thinly slice a mango using a mandoline or a sharp knife. Place the slices in a dehydrator set at 125 degrees for 4 to 5 hours, or an oven set no higher than 140 degrees, until dry and ridged.



Freshly squeezed lime juice



Thai fish sauce






Ripe mango, peeled, cut from the pit, and diced



Fresh lump crabmeat, picked over for shell



Grated fresh coconut or flaked dried coconut



Coconut milk



Chopped green onion, including some green parts



Peanut oil



Red pepper flakes



Fresh cilantro leaves



Fresh basil leaves



Fresh mint leaves



Ripe mango, peeled, cut from the pit, and cut into ¼-inch slices

To Prepare the Crab:
In a small bowl, combine the lime juice, fish sauce, and sugar, stirring to dissolve the sugar. Pour all but 1 teaspoon of the lime mixture into a medium bowl. Reserve the remaining lime mixture for the dressing. Add the diced mango, crabmeat, coconut, coconut milk, and green onion to the medium bowl and mix gently. Cover and refrigerate for 30 minutes.

To Make the Dressing:
In a medium bowl, whisk the reserved lime mixture and peanut oil together. Stir in the pepper flakes and herb leaves.

To Arrange the Salad:
Set a 3-inch ring mold on a plate and place one-eighth of the crab mixture in the mold. Top with a mango slice, then one-eighth of the herb salad. Repeat the layering a second time. Repeat with the remaining plates. If you don't have a ring mold, mound the crabmeat mixture to layer.

To Serve:
Drizzle the salad with the dressing and dot the plate with any remaining salad mixture.

View More Of Chef Allen's Recipes!

The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in May
10. Spicy Shrimp Bon Bons
9. Grilled Lamb Chops with Feta, Smoked Red Onions and Mint Pesto
8. Caribbean Sugar Cane Roasted Poussin with Lime, Garlic and Scotch Bonnet
7. Chattanooga Beluga and Yellowstone White Fish Caviars
6. Red Snapper with Organic Spinach, Apples and Pine Nuts
5. Grilled Eggplant Salad with Local Heirloom Tomatoes, Arugula, and Mint
4. Pan Seared Wahoo with Sage Home Fries and Shellfish Bordelaise
3. Tropical Sangria Roasted Queen Conch and Calamari with Caramelized Plantains
2. Tandoori Spiced Rock Lobster with Stewed Name and Boniato
  and the number one reason to dine with us...
1. First of the Season Soft Shell Crab with Green Mango Chow

View Archived Top 10s
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