Chef Allen's
As the Mango turns...

Share a mango to fight hunger

Each guest who brings in a mango during the month of July will be entered into a drawing for 2 VIP tickets to Share Our Strength's Taste of the Nation event on Wednesday, August 1, 2007 at The Ritz-Carlton, Key Biscayne.





Save The Date
20th Annual Share Our Strength's
Taste of the Nation Miami

Wednesday, August 1, 2007
The Ritz-Carlton, Key Biscayne
6 p.m. VIP Champagne Reception, $250 per person
7 p.m. General Admission, $125 per person


Taste of the Nation is a national effort on behalf of Share Our Strength and has become the nation's preeminent culinary benefit supporting the fight to end hunger. The evening will feature delectable cuisine prepared by Miami's finest chefs, fine wine and spirits, and an impressive live and silent auction. This is the only event of its kind where 100 percent of ticket sale proceeds support vital South Florida organizations such as the Daily Bread Food Bank and Camillus House, as well as the most effective anti-hunger organizations across the country.

Click here to buy tickets!



Much A Do About Mangos
Thursday, July 12th
6:30 p.m.
$79 per person


This unique dinner and cooking class will feature a cooking demonstration featuring each recipe that was published in the May issue of Bon Apetit magazine. Recipes include: Mango Gazpacho with Pickled Shrimp, Mango and Avocado Salad with Peanut Dressing, Grilled Tandoori-Style chicken and Mangoes with Mango Jasmine Rice, and Mango Meringue Tartletts. A three-course dinner with wine will be served. Each student will receive a personally autographed copy of Chef Allen's cookbooks ñ "The Great Mango Book". Please call 305-935-2900 to make a reservation.



Fairchild Tropical Botanic Garden's Fifteenth Annual International Mango Festival
Saturday, July 14, 2007
Sunday, July 15, 2007


This year, Fairchild Tropical Botanic Garden's Fifteenth Annual International Mango Festival celebrates the Mangos of the Caribbean! Chef Allenís will be present selling our signature Mango Chutney, Mango BBQ Sauce, Mango Tears- Hot Sauce and other Chef Allenís sauces. Bring the kids to a special cooking class for kids hosted by the young Chef Liza Susser on Saturday, July 14 at 2 p.m. On Sunday, July 15 Chef Allen will be one of the featured Chefs at the annual Mango Brunch. He will be making delicious Mango BBQ Lamb Chops with a Caribbean Ratatioulle. For more information visit http://www.fairchildgarden.org



"Wine Down" Wednesdays
Wednesday, June 25th
6-7 p.m. Reception, 7 p.m. dinner


Who says weeknights can't be fun? We've got the perfect way to add some excitement to your week. Every fourth Wednesday of the month you are invited to "wine down" at a reception featuring wine and light hors d' oeuvres from 6-7 p.m. Our sommelier will be on hand to provide insight about the wines. If you can't make it to the reception you can still "Sit Down and Savor" a specially prepared four-course tasting menu paired with the week's featured winery. Price is $49 per person.

Can't make it this month? Join us on Wednesday, August 22nd for the next "Wine Down" Wednesday!



Four-Course Tasting Menu
$49 per person

Enjoy our daily tasting menu for a very cool price of $49 per person. This incredibly priced and incredibly tasting menu changes daily to reflect the freshest catch from the sea, and the season's best fruits and vegetables from the farm. But during July we will feature new recipes with mangos, of course! A complimenting wine flight washes it all down!

Call 305.935.2900 today to make a reservation



Mango Puzzles!

Have some fun with Chef Allen's featured puzzle of the week.

Click here to start the fun.






Summer of Spice Cooking Classes
Every Tuesday during August and September
6-6:30 p.m.
$10 per cooking class
$35 Miami Spice Three-Course Dinner Menu


It's going to be a spicy summer as Chef Allen Susser brings all of the worlds best spices to the table during this year's Miami Spice Restaurant Month 2007. Every Tuesday during August and September Chef Allen will present a cooking demonstration using a specially prepared blend of spices from a specific region. Guests will have a chance to learn about the origin of the spices, how to cook with the spices at home, and what wines will perfectly compliment each blend's unique flavors. Each guest will receive a sample of the dish, a sample packet of the spice, and a sample of a wine perfectly paired with the spice. After class stay for dinner and enjoy the Miami Spice pre-fixed menu for $35 per person.

Latin Spice: August 7
Adobo Chicken with Almond Mojo
Arroz Con Mango
Caribbean Spice: August 14
Bajan Spiced Wild Florida Shrimp
Caribbean Ratatouille with Curried Pumpkin Seeds
Mediterranean Spice: August 21
Pan Spiced Mahi-mahi with Clams and Cava
Green Lentils, Chorizo and Almonds
Indian Spice: August 28
Garam Masala Spiced Lamb T-bone Steak
Fingerling Potato Vindaloo and Mango Chutney
North African: September 4
Charmoula Spiced Mussels
Fennel, Parsley and Preserved Lemon Salad
South East Asian: September 11
Sizzle and Spice Calamari with Watermelon Salad
Shrimp and Mango Summer Roll
Pan Asian: September 18
Green Tea Steamed Red Snapper with Carrot - Ginger sauce
Japanese 7 spiced Eggplant
Miami Spice: September 25
Miami Spice Seared Yellowfin Tuna Escabeche
Avocado ñ Mango Salad with a Peanut Rum Sauce




Recipe of the Month
Mango Mousse

3

Tablespoons

Meyers Rum

2

Tablespoons

Unflavored gelatin

6

Large

Egg yolks

2/3

Cup

Confectioner's sugar

3

Tablespoons

lime juice

1 1/2

Cups

Freshly pureed mango

1 1/2

Cups

Heavy cream, whipped

1

Ripe

Mango, sliced for garnish


To prepare for the mousse:
Sprinkle the gelatin over the rum in a small bowl. Let soak for 5 minutes. In a stainless steel bowl, beat the egg yolks, and lime with the confectioner's sugar over a warm water bath until it starts to thicken, enough to coat the back of a spoon. Remove from the heat, and beat until cool.

To complete the mousse:
Melt the gelatin over the warm water bath. Fold the mango puree in to the egg mixture, followed by the softened gelatin, then fold in the whipped cream.

To serve:
Pour into 6 tall parfait glasses and chill for 2 hours. Garnish each serving with fresh mango slices.

View More Of Chef Allen's Recipes!



The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in July
10. Adobo Chicken with Almond Mojo & Arroz Con Mango
9. Bajan Spiced Wild Florida Shrimp Caribbean Ratatouille with Curried Pumpkin Seeds
8. Pan Spiced Mahi-mahi with Clams and Cava Green Lentils, Chorizo and Almonds
7. Garam Masala Spiced Lamb T-bone Steak Fingerling Potato Vindaloo and Mango Chutney
6. Charmoula Spiced Mussels with a Fennel, Parsley and Preserved Lemon Salad
5. Sizzle and Spice Calamari with Watermelon Salad
4. Shrimp and Mango Summer Roll
3. Green Tea Steamed Red Snapper with Carrot - Ginger sauce Japanese 7 spiced Eggplant
2. Miami Spice Seared Yellowfin Tuna Avocado ñ Escabeche
  and the number one reason to dine with us...
1. Mango SoufflÈ with Peanuts and Spiced Rum Sauce

View Archived Top 10s
CHEF ALLEN'S | 19088 N.E. 29TH AVE AVENTURA, FL 33180
305.935.2900 | WWW.CHEFALLENS.COM