Chef Allen's
August 2007 Newsletter


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 complement 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.

Schedule & Recipes

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 Poached Red Snapper w/ Carrot Ginger Nage
  • Japanese 7 spiced Eggplant
  • Miami Spice: September 25
  • Miami Spice Seared Yellowfin Tuna Escabeche
  • Avocado ñ Mango Salad with a Peanut Rum Sauce

  • The Miami Spice menu is available Sunday through Friday.
    Please call to make a reservation today!



    20th Annual Share Our Strength's
    Taste of the Nation Miami 2007


    A special heartfelt thank you goes out to all of the chefs, volunteers, and guests that helped make this yearís event a huge success. More than $100,000 was raised this year to help end childhood hunger in South Florida. Please stay tuned for more opportunities to get involved in upcoming Share Our Strength fundraising events.



    "Wine Down" Wednesdays
    Wednesday, August 22, 2007
    6:30-7 p.m. Reception, 7 p.m. Dinner


    "Wine Down" Wednesday continues to add a little mid-week excitement this summer. During Miami Spice you come in for the "Wine Down" Wednesday reception from 6:30-7 p.m. and then sit down to enjoy the three-course Miami Spice menu for $35 per person. A complimentary wine flight is included for all guests participating in “Wine Down” Wednesday.

    Future dates and featured wines to include:

    • Wednesday, August 22, 2007
      Antinori Wines of Italy

      The Antinori family has been making wine for over six hundred years, since Giovanni di Piero Antinori became part of the Arte Fiorentina dei Vinattieri in 1385. Throughout its long history, spanning 26 generations, the family has always personally managed the business making innovative, sometimes courageous choices, always with unwavering respect for tradition and the land. Today Marchese Piero Antinori is director of the company, assisted by his three daughters, Albiera, Allegra and Alessia, who are personally involved in the business. The qualities of tradition, passion and instinct have made Antinori one of the leading Italian producers of fine quality wines. To learn more go to www.antinori.it.
    • Wednesday, September 26, 2007
      Columbia Winery in Washington

      Columbia Winery produces Syrah, Merlot, Cabernet Sauvignon, Chardonnay, and Pinot Gris as well as exceptional Riesling and Gewürztraminer. Columbia Winery offers vineyard-designate wines from long-established vineyards such as Otis, Wyckoff and the renowned Red Willow vineyard. Visit www.columbiawinery.com to learn more.
    • Wednesday, October 24, 2007
      Domaines Barons de Rothschild (Lafite) Wines From Other Worlds

      The name Lafite is synonymous with great wines from Bordeaux. What is less well known, is that for the past twenty years, Domaines Barons de Rothschild Lafite DBR-Lafite has been using its passion for winemaking, its desire to break down barriers and its respect for the land and its people to establish top-quality vineyards in other parts of the world. Visit www.lafite.com to learn more.



    Recipe of the Month
    Wild Florida Shrimp Escabeche

    This traditional Mediterranean preparation is very much at home in the Caribbean. Spanish for pickled, escabeche is also sometimes called escovitch (or caveached in Jamaica). Originally conceived as a cooking technique as well as a preserving method, this dish can be chilled and served the following day. Its ease of preparation and flexibility of ingredients make it a favorite. In this version, the tangerine adds a light citrus note that enhances the sweet and sour tones of the capers and raisins.

    Serves 4

    16 jumboWild Florida Shrimp
    1 largetangerine, zested, segmented and juiced
    1 teaspoonkosher salt
    1 teaspoonfreshly ground black pepper
    ¼ teaspoonground cumin
    ¼ cupolive oil
    4 clovesgarlic, thinly sliced
    1 cupcelery, peeled and thinly sliced
    1/3 cupcapers
    1/3 cupraisins
    ½ poundsmall, green Sicilian olives, pitted
    ¼ cupwhite wine vinegar
    ¼ cupwater
    ¼ cupfresh mint, chiffonade
    1/3 cup pine nuts, toasted
    1 slicedblood orange

    To prepare:
    Season the shrimp with salt, pepper, tangerine zest and dust with cumin. In a large skillet over moderate high heat, heat the olive oil. Add the shrimp and cook until golden browned on both sides, about 1-2 minutes. Remove the shrimp from the pan.

    In the same pan, add the garlic and celery and cook about 4 minutes until golden. Add the capers, raisins and olives, stirring until lightly glazed. Return the shrimp to the pan and add the vinegar, water and tangerine juice. Cover and cook for 1 minute.

    To serve:
    Spoon the celeryñolive mixture into the center of each plate along with any remaining pan juices. Arrange the shrimp on top of this vegetable mixture. Sprinkle with fresh mint and garnish with pine nuts before serving. Finish with the blood orange segments.

    View More Of Chef Allen's Recipes!



    The Chef Allen Top 10 List
    Top 10 Reasons to Dine at Chef Allen's in August
    10. Paradise Farms heirloom tomato with fennel, poached shrimp and avocado
    9. Coriander and citrus crusted tuna with tamatillo salsa verde
    8. Chermoula grilled lamb kebab with grilled tomato gazpacho
    7. Bibb lettuce, French breakfast radish and ricotta salata
    6. Grilled radicchio and chickpeas with 7 spiced eggplant
    5. Arugula, endive and Maytag Blue Cheese fried olives
    4. Madamia nut brittle ice cream with cardamom banana sauce
    3. Curry roasted peaches and shaved fennel with watermelon ginger agua fresca
    2. Infused limoncello martini LNB Farms Longans
      and the number one reason to dine with us...
    1. Everything just tastes better in the summer...

    View Archived Top 10s
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