Chef Allen's
Chef Allen's December 2007 Newsletter

Tis the season for Gift Giving

Purchase a Gift Certificate Valued at $150 for only $125

Looking for the perfect gift this holiday season? A Chef Allen's gift certificate offers the perfect way to say Happy Holidays to you family, friends and colleagues. Purchase today and receive $150.00 certificate for only $125.00!

Call 305-935-2900
Must purchase by December 15, 2007.

*Limited time offer. Subject to availability.

Christmas Dinner 2007
Available Christmas Eve & Christmas Day
Monday, December 24 & Tuesday, December 25

Dinner Menu
Smoked Salmon Cream Puffs
Meyer Lemon Citrus Salad, Dill, Extra Virgin Olive Oil

***** ››››*****

Oysters Rockefeller
Sambuca, Green Apple, Crispy Panko Crumbs

***** ››››*****

Christmas Cobb Salad
Red Pears, Sun Dried Dates, Black Walnuts, Golden Beets, Maytag Blue

***** ››››*****

Corriander Scented Mahi Mahi
Blue Crab Couscous, West Indian Pumpkin, Lobster Bisque

Spice Route Roasted Duck
Forbidden Black Rice, Cranberry Ů Mango Chutney, Pomegranate Syrup

Adobo Grilled Fillet Mignon
Roasted Organic Root Vegetables, Roesti Potato, Aromatic Red Wine Sauce

***** ››››*****

Baked Apple and Macadamia Nut Cobbler

Eggnog Ice Cream

Chocolate Truffle Cake

Chocolate Chip Peppermint Crackle Ice Cream

***** ››››*****

$75.00 Per Guest Plus Tax and Gratuity

Click Here To Make A Reservation

New Years Eve 2008 - "Bubbles and The Beatles"
A night on Abbey Road at Chef Allen's

1st Seating 6 p.m. to 8:30 p.m.
$125 per guest

Guests will start off with a complimentary glass of champagne and table tasting hors dŪ oeuvres. The evening will continue with five delectable courses accompanied by the sounds of The Beatles. Dinner will finish by 8:30 p.m. leaving you enough time to reach your final party destination or make it home for a quiet celebration.

2nd Seating 9 p.m.
$195 per guest

A champagne and hors d' oeuvres reception gets the party started. The excitement level increases as a live DJ spins the sounds of žThe Fab FourÓ while Chef Allen Susser takes guests on a five-course culinary journey. Be sure to brush up on Beatles trivia as guests will have the opportunity to win exciting prizes throughout the night. Hats, noisemakers and confetti will usher in the New Year at midnight. Guests will receive a good bag filled with bagels and cream cheese to start the New Year off just right.

Dinner Menu
Steak Tartare on Rye
Key Largo Stone Crab Empanada
Titusville Rock Shrimp Spanakopita
Scrambled Eggs with Caviar


Golden Chanterelle Flan
Fresh Black Truffles, Organic Rainbow Beet Carpaccio, Pomegranate Syrup


Caribbean Fine Herb Roasted Maine Lobster
Hand Made Macaroni, Manchego, Tarragon Emulsion


Potato Chip Crusted Jumbo Diver Scallop
Brussels Sprout Chimichurri, Pancetta, Shellfish Bordelaise


Organic Arugula and Red Endive Salad
Yellowstone River Trout Caviar "Ranch Dressing"


Hearts of Palm, Black Fig, Feta Salad
Olives, Preserved Lemons, Pickled Jalape“o Vinaigrette


Lapsong Souchong Tea Grilled Lamb Chops
Forbidden Black Rice, Roasted Turnip and Pear, Green Curry Sauce


Tamarind Braised KOBE Beef Short Ribs
Fennel Seed Roasted Fingerling Potatoes, Walla Walla Onion Marmalade


Bittersweet Chocolate Mousse
Caramel Swirl Ice Cream, Pistachio Anglaise

Add a wine flight to your dinner:
Short Flight $35 per person
1st Class Flight $50 per person
Midnight Flight $???

Specialty Cocktails
Yellow Submarine
The White Martini
Dizzy Miss Lizzie
Strawberry Fields Forever

* Early Reservation Incentive
All group reservation of eight of more will receive $25 discount per person if received before December 15. Call today to take advantage of this limited time offer.

Deposit Required
A deposit of $50 per guest is required for all reservation for the first seating and $100 per person is required for the second seating. Gratuity of 18 percent will added to all final checks the night of the event.

Click Here To Make A Reservation

Wine Tid bits

Next time you pop open a bottle of bubbly you can impress your friends and family with champagne trivia:

Champagne was invented by a monk

If you have heard of champagne than you have heard of Dom Perignon. But did you know that Dom Perignon was the Benedictine Monk who is often credited with purring the bubbles in champagne? Way back in 1688 Dom Perignon was in charge of the wine cellars at the Abby of Hautvillers. In those days the Champagne region was known for its excellent still white wine. This region of France is particularly cold so the grapes had to be harvested before the winter frost. Since fermentation can only take place when temperatures are warm the champagne wound up going through two fermentations; one before the winter and then a second in the spring. This dual fermentation created a build up of carbon dioxide in the bottles, which led to the formation of the bubbles. In fact, the bubbles that appeared in champagne were originally thought to be an imperfection, but luckily someone tasted the wine and the rest is history.

Recipe of the Month
Thai Spiced Wild Florida Shrimp on Forbidden Black Rice

Ingredients to Serve - 4

2 tablespoons Cumin seeds
1 tablespoon Corriander seeds
1 medium Cinnamon stick, crushed
10 each Green cardamom
2 each Cloves
1/4 teaspoon Fresh ground nutmeg
1/4 tablespoon Black Peppercorns
2 whole Star anise
4 tablespoons Vegetable oil
16 Jumbo Shrimp, peeled, cleaned, deveined
4 Fresh Rosemary herb twigs
1 tablespoon Kosher salt
1 large Onion, minced
1 cup Forbidden Black rice, washed
1 tablespoon Curry powder
1 1/2 cup Water
1/2 cup Raisins

To Prepare the Spices:
Put all the spices, cumin, corriander, cinnamon, cardamom, clove, nutmeg, black peppercorns and strain in a heavy dry pan. Heat over a low fire, shaking from time to time. When the spice becomes aromatic, allow to cool slightly, then ground in a coffee mill.

To Prepare the Shrimp:
Liberally season the shrimp with the spice mixture. Finish with salt and drizzle with 2 tablespoons oil. Cover and allow to set for 15 minutes. Skewer the shrimp in sets of four with a rosemany twig.

To Prepare the Rice:
In a small sauce pot warm the remaining oil with the onions. Cook until softened about 3-4 minutes. Add a tablespoon of sweet spice mixture stirring well, along with the curry powder. Add the rice continuing to stir until well coated. Add the water and bring to a boil. Simmer for 15 minutes covered. Remove from heat and mix in the raisins. Replace cover and hold.

To Prepare the Shrimp:
Warm the heavy bottomed pan to medium hot.
Add the spiced shrimp and cook each side approximately 2-3 minutes until rosy and pink. Remove from the heat.

To Plate and Serve: Pack the cooked rice into individual molds.
Unmold rice in the center of the plate. Place the shrimp decoratively. Finish with a sprinkle of sweet spices.

View More Of Chef Allen's Recipes!

Featured Artist
Robin Morris
"Men at Work" Collection

As Art Basel Miami Beach brings the attention of the world's best artist to Miami this month we are proud to feature the talent of local artist Robin Morris. Robin comes to the forefront of the Post Pop movement, with her exciting collection žMen at WorkÓ. Well-known for her visual commentaries on Pop Culture, Robin turns her sights to the most powerful and dynamic industry in the world today, Real Estate. The quest for land is our modern-day žGold RushÓ, with the developer and his team poised to stake out their claim on the ever Ů changing horizon.

Enjoy Robin's larger than life characters, they are as familiar to us as old friends.

The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in December
10. Meyer Lemon and Wasabi Roasted Lobster with Sweet Plantains
9. Grilled Cobia with Black Truffled Cream Spinach
8. Pumpkin Spiced Souffl» with Candied Pistachio Nuts
7. Apple Cider Baked Grouper with Calabaza and Lobster Chowder
6. Moroccan Grilled Saddle of Lamb and Preserved Lemon Relish
5. Wahoo Tartare Poke with žChattanoogaÓ Beluga
4. Japanese 7 Spiced Wild Florida Shrimp with Bamboo Rice and Chanterelles
3. Curried Lobster Wantons with Mango Plum Sauce
2. Pecan Wood Grilled Filet Mignon with Arugula Spaetzel and Spiced Pear
  and the number one reason to dine with us...
1. Kobe Beef Short Ribs with Mascarpone Mashed Potato and Caribbean Fine Herbs

View Archived Top 10s
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