Chef Allen's
September 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 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.

Upcoming Miami Spice Cooking Classes
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 ń Mango Salad with a Peanut Rum Sauce

  • Past Miami Spice Cooking Classes
    Check out the recipes and watch a video from these past cooking classes.
    Latin Spice: August 7
  • Adobo Chicken with Almond Mojo
  • Arroz Con Mango
  • Click Here To Watch The Video
  • Caribbean Spice: August 14
  • Bajan Spiced Wild Florida Shrimp
  • Caribbean Ratatouille with Curried Pumpkin Seeds
  • Click Here To Watch The Video
  • Mediterranean Spice: August 21
  • Pan Spiced Mahi-mahi with Clams and Cava
  • Green Lentils, Chorizo and Almonds
  • Video Coming Soon
  • Indian Spice: August 28
  • Garam Masala Spiced Lamb T-bone Steak
  • Fingerling Potato Vindaloo and Mango Chutney
  • Video Coming Soon

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

    Chef Allen' s Welcomes you to Rosh Hashanah
    L'Shana Tova!
    September 12-14, 2007
    $35.00 per guest

    The Jewish Holiday of Rosh Hashanah is widely known and celebrated as the New Years Day of the Jewish calendar. On Rosh Hashanah it is customary for families to gather together for the holiday meal. Traditional foods sweetened with honey, apples and carrots are served, symbolizing sweetness, blessings, abundance and the hope for a sweet year ahead. L'Shana Tova!

    Potato and Boniato Pancakes
    Smoked Salmon, Applejack Beurre Blanc


    Goat Cheese and Spinach Blintz
    Yellow Tomato Coulis


    Warm Wild Mushrooms
    Kasha, Arugula, Orange Salad


    Carrot Lime Intermezzo


    Sephardic Spice Roasted Chicken
    Lemon Couscous, Caramelized Fennel and Carrots


    Tamarind Roasted Beef Short Rib
    Tiny Green Beans, Black Pepper Organic Grits, Aromatic Red Wine Reduction


    Mango, Banana and Pistachio Strudel
    Black Walnut Ice Cream


    Chocolate Cream Puffs
    Spiced Hot Cocoa Soup

    Click Here To Make A Reservation

    Chefs at Home / Allen Susser
    Cold Fusion in the Kitchen
    A Miami chef known for mixing cuisines cooks Latin tuna, Cuban rice and Japanese eggplant
    -- to be served hot or cold

    Click here to read the article

    "Wine Down" Wednesdays
    Wednesday, September 26, 2007
    6:30-7 p.m. Reception, 7 p.m. Dinner

    “Wine Down” Wednesday at Chef Allen’s continues to add a little mid-week excitement this summer. During Miami Spice come in for the “Wine Down” Wednesday reception from 6:30-7 p.m. to taste the featured wines and sample light hors d’ oeuvres. Then be our guest for the three-course Miami Spice menu for $35 per person. A complimentary wine flight is included for all guests participating in “Wine Down” Wednesday.

    Featured wines to include:

    • 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 Gew¸rztraminer. Columbia Winery offers vineyard-designate wines from long-established vineyards such as Otis, Wyckoff and the renowned Red Willow vineyard. Visit 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 to learn more.

    New Puzzle Added!

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

    Click here to start the fun.

    Recipe of the Month
    Tangerine and Cumin Crusted Shrimp

    These aromatic shrimp are wonderful served with a nutty tasting basmati rice perhaps infused with saffron and golden raisins.

    Serves 4

    2 Tablespoons Olive oil
    2 Medium Tangerines, zested and juice reserved
    1 Cup Water
    ¼ Cup Sugar
    1 ½ Teaspoons Cumin Seed
    ½ Teaspoon Black peppercorns
    ½ Teaspoon Fennel Seed
    ½ Teaspoon Thyme
    1 Teaspoon Kosher Salt
    12 Jumbo Shrimp, cleaned, peeled, deviened
    1 Teaspoon Minced Garlic
    1 Tablespoon Freshly chopped Flat Leaf Parsley

    To Prepare The Tangerine:
    Preheat the oven to 275° . Line a baking sheet with foil, and lightly oil the foil. In a small pot, combine the tangerine zest with the water and the sugar. Bring to a boil, then lower temperature to a simmer, until syrupy, approximately 10 minutes. Drain the zests and spread out evenly on the baking sheet. Bake for about 45 minutes until dried. Let cool completely, then grind to a powder in spice grinder.

    To Prepare the Spice Rub:
    In a small pan over medium heat slowly toast the cumin, black pepper and fennel seeds together. When they become aromatic remove from heat and cool completely. Grind to a rough, coarse ground in a spice grinder. Combine this with the tangerine zest, thyme and salt. Gernerously, season and rub spice mixture over all of the shrimp.

    To Cook the Shrimp:
    In a medium sized sauté pan, warm the olive oil over high heat. Just before it starts to smoke, add in the shrimp. Stir lightly and add the garlic. Lower the heat and continue to cook for 2- 3 minutes on each side, until rosey pink and cooked through. Finally, pour in the tangerine juice, and garnish with parsley.

    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. Jersey Heirloom Tomatoes, Watermelon, Olives and Preserved Lemons
    9. Pan Roasted Wild Florida Shrimp with Fennel and Pink Grapefruit Slaw
    8. Thai BBQ Lamb Chops with Green Tea Soba Noodles
    7. Ginger & Cumin Seared Tuna with Crushed Saffron Potatoes, Tiny Warm Tomatoes
    6. Miami Spice menu is served every week Sunday thru Friday
    5. Chicken and Grits with White Chocolate Corn Puree and Toasted Almonds
    4. Mediterranean Mussels with Prossecco, Peaches and Crushed Red Peppers
    3. Tandoori Roasted Lobster, Lemon Potatoes, Celery Leaves
    2. Come for Tuesday's Spice Cooking class ń it a like a dinner and a show.
      and the number one reason to dine with us...
    1. Roasted Duck Salad with Mango, Pea Shoots, and Spicy Almond Brittle

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