Chef Allen's October 2007 Newsletter
Come back to Chef Allen's in October
We hope that you enjoyed dining with us during Miami Spice! We invite you to return during the month of October 2007 on any evening Sunday through Friday.
Bring in the special invitation you received while you dined with us during August and September and receive $10 off our New Tasting Menu throughout October.
Chef's Nightly Five-Course Tasting Menu $49.00 per person
October is a great food month. So many delicious products are coming to market, including: Stone Crabs, Pompano, golden chanterelles, Lobster mushrooms and truffles.
Enjoy our daily five-course tasting menu for a savory price of $49 per person. This incredibly priced and exceptionally tasting menu changes daily.
The menu reflects the freshest catch from the sea, and the season's best fruits and vegetables from the farm.
See our Top Ten reasons listed below to get an idea of what we are cooking up at Chef Allenís in October.
Click Here To Make A Reservation
New Puzzle Added!
Have some fun with Chef Allen's featured puzzle of the month.
Click here to start the fun.
Though we know it is important to appreciate each day, just as you should enjoy each and every fork full of food, we canít help but look ahead.
I am sure you have noticed that we have moved from the age of the steam engine to the day of the search engine.
In our kitchen, Chef is already testing and preparing new exciting dishes and holiday menus.
We know it is never too early to start your planning for the holidays.
Come celebrate your holiday parties with us at Chef Allenís
With all of the wonderful ingredients available this winter, we offer you and your friends and family some of the most creative and fun menus for the Holidays.
We can help you with the proper planning of every detail of your holiday party or business get together, to make it stress free.
Carole has been helping many of you plan parties here for the past two years, she knows what it means to create a Chef Allen style party for you.
Contact her at the restaurant at 305-935-2900 or by email email@example.com .
Many of you already enjoy the tradition of letting us spoil you with the best food, wine and service; we welcome you back.
Why not continue your tradition with us today.
"Wine Down" Wednesdays
Wednesday, October 24, 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.
Call 305-935-2900 to reserve your space today!
- 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.
Summer of Spice Cooking Classes
Bring the best of the world's spices into your kitchen. Download a cooking class featuring Chef Allen Susser.
Miami Spice Cooking Classes
Click here to watch a Miami Spice Cooking Class.
Recipe of the Month
||Sweetened condensed millk
||Pure Vanilla Extract
To prepare the Flan mold:
In a small pot add enough water to the sugar to make a wet sandy consistency. Place on stove top on high heat until caramelized to a light golden color.
Carefully drop a few drops of water into the pot to stop the cooking. Immediatley pour the caramel into the ramekins to cover the bottom.
To prepare the custard:
Combine the mamey, condensed milk, heavy cream, vanilla and bring to a boil. Seperately whisk together the egg, yolk, and honey. Spoon a few tablespoons of the hot mamey mixture mixing into the eggs to temper them. Whisk the remaining mamey into the tempered eggs.
To bake the flan:
Pre heat the oven to 350 degrees. Pour the mamey custard into the ramekins. Place the ramekins into an oven proof cassarole dish. Add hot water to the dish until the water level is half way up the ramekins.
Place in oven for about 1 hour, or until flan sets.
Remove from pan and let cool. Cover and refrigerate for atleast 3 hours until well chilled.
Run the tip of a paring knife blade around the inside edge of the ramekin. Invert the remekin over the serving dish.
The flan will slip out of the mold and caramel liquid will flow on the plate. Garnish with fresh mint.
View More Of Chef Allen's Recipes!
||The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in October
||Stone Crabs are back in season!!!
||Steak Tartar with Organic Beets and white Truffles
||Maine Lobster with Madeira Roasted Porcini Mushrooms
||Wild Florida Shrimp and Tunisian Dried Fruit Couscous
||Our new Chefís nightly 5 course-tasting menu is $49.00 per guest
||Roasted Stripped Bass with Shrimp and Fennel Bouillabaisse
||Filet Mignon of Tuna, Proscuitto, Chanterelle Ragout, Fingerling Potatoes
||Kobe Beef Short Ribs with Pigeon Peas and Bamboo Rice
||Wood Grilled Rack of Lamb with Green Lentils, Dates, Toasted Almonds
||and the number one reason to dine with us...
||Double Chocolate Cream Puffs with Mocha Whipped Cream
View Archived Top 10s