Chef Allen's
Chef Allen's January 2008 Newsletter

"Wine Down" Wednesday
$59 per person

"Wine Down" Wednesday at Chef Allenís picks up again in January 2008. Join us for some mid-week fun during the "Wine Down" Wednesday reception from 6:30-7 p.m. Sip on the featured wines and nibble on light hors dí oeuvres before you sit down to a four-course dinner paired with a wine flight. This special priced tasting menu is only available to guests participating in "Wine Down" Wednesday.

Chateau Ste. Michelle
Wednesday, January 23, 2008

Chateau Ste. Michelle is the oldest winery in Washington state with some of the most mature vineyards in the Columbia Valley. Today, Chateau Ste. Michelle is not only recognized for pioneering vinifera grape growing in the Columbia Valley, but is also a leader in modern day viticultural research. The winery combines an ongoing dedication to research with a commitment to classic winemaking traditions. Known for its highly acclaimed Chardonnay, Riesling, Merlot and Cabernet, Chateau Ste. Michelle receives some of the highest accolades in the industry, including "American Winery of the Year 2004" from Wine Enthusiast Magazine and "2005 Winery of the Year" by Restaurant Wine Magazine.

Make a reservation for this event!

Castello Romitorio
Wednesday, February 27, 2008

Over the course of several years, Sandro Chia has restored Castello Romitorio by his own hands and transformed the forest into vineyards, also creating a cellar in the castle's ground floor. There is one white wine and five red wines produced under the Castello Romitorio label. Castello Romitorio's Brunello di Montalcino is made exclusively from Sangiovese grapes, as local regulations require, as is the Rosso di Montalcino. Chia's estate also produces Brio, a red Tuscan table wine made from Sangiovese grapes. Grappa di Brunello has been made exclusively for Castello Romitorio by Signor Nannoni, master distiller. Chia's first wine was bottled in 1984 and, because "anti-economical" care that went into it, turned out to be exceptional from the start.

Make a reservation for this event!

Taste of the NFL XVII
Tackling hunger in America
Food, Fun, & Football

Saturday, February 2nd
Phoenix Convention Center

Chef Allen Susser will once again represent the Miami Dolphinís at the annual Taste of the NFL event. This Party with a PurposeÆ is part of the pre-Super Bowl festivities. A portion of the funds raised through the event are distributed to members of America's Second Harvest -- The Nation's Food Bank Networkô (A2H) located in NFL cities. Stop by the restaurant to receive a complimentary copy of the annual cookbook (while supplies last).

For more information, visit

Cooking Class

Champagne and Truffles: A Valentine's Love Story
Tuesday, February 12, 2008
6:00 to 8:30 p.m.

$75 per student or $125 per couple

There is an undeniable love affair between chocolate and champagne. Learn the basics of making 5 Spiced Chocolate Truffles with Sesame Seeds, Valrhona Cocoa Truffles, White Chocolate Coconut Truffles, Dried Cherry Hot Chocolate Truffles, and everyoneís favorite: Hand Dipped Strawberry Tuxedos. Our sommelier will show you how to wash it all down than with a flight of perfectly paired sparkling wine or champagne. In the spirit of St. Valentineís Day we welcome you to bring your special sweetheart to share the class with you or invite you to create an unforgettable handmade Valentineís Day gift. Single guests or couples are all welcome.

Make a reservation for this class!

Recipe of the Month
Wild Florida Garlicky Guava Shrimp

Ingredients to Serve - 4

¼ Cup Extra virgin olive oil
4 cloves Garlic, minced
1 teaspoon Dried red chili flakes
¼ Cup Minced flat leaf parsley
1 pound Wild Florida jumbo shrimp, shelled and deveined
1 Large Guava, peeled and diced
1 Teaspoon Kosher salt
1 Teaspoon Spiced rum

To Prepare the shrimp:
In a heavy deep skillet, heat the olive oil over medium high heat until shimmering. Add the garlic, chilies, and parsley and cook over moderate heat for 10 seconds. Stir in the shrimp, raising the heat to high and cook for 3-4 minutes until shrimp curl and turn rosey pink. Add in diced guava and season with salt. Finish with a splash of rum.

View More Of Chef Allen's Recipes!

The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in January
10. Wild Mushroom Ravioli with Rock Shrimp, Bitters, Bok Choy and Red Chilies
9. Grilled Venison chop with Green Beans, Green Olives, Pine Nuts and Mustard Spaetzel
8. TamarindñSoy BBQ Lamb shank with Pineapple Fried Rice and 7 Spiced Eggplant
7. Candied Ginger and Banana Cream Pie
6. Tropical Fruit Spring Roll with Jasmine Tea Cream and Caracara Orange Marmalade
5. 5 Spiced Coconut Brownies with Pistachio Ice Cream
4. Duck Curry with Lemon Grass, Lime, Raisins, and Cauliflower
3. Organic Arugula and Raw Beets with Sesame Seeds, Feta, and Preserved Lemon
2. Caviar Sliders with Sour Cream, Chives, Johnny Cakes and 2 Varieties of Caviar
  and the number one reason to dine with us...
1. Kobe Beef Short Ribs, Fennel Pollen and Duck Fat Steak Fries

View Archived Top 10s

Note to Chef Allenís alumni team:

When I established Chef Allenís I had one mission: To be a great American restaurant!

I have been successful with the help of many talented people. Over the years, scores of young people have worked for me at Chef Allenís. Theyíve worked hard, learned much and shared their creativity. Many have gone on to be Chefs, Restaurateurs, Educators, as well as successes in diverse areas of food, beverage and hospitality. Today they are active in New York, and Paris, Hong Kong, Washington DC, Atlanta, Las Vegas and from South Beach to Hollywood and Orlando and many other destinations.

The experience that they gained here at Chef Allenís hopefully will stay with them for life. I hope they found Chef Allenís to be an organization that both challenged and inspired each individual, allowing every one to reach their fullest potential.

This is a call out to all of youÖ All Chef Allenís Alumni!

I would like to create a Chef Allen family tree on our Chef Allenís web site for you to be recognized and to illustrate our influence on the modern culinary scene today.

I know many of you still subscribe to this newsletter. Or if you know someone who did work for Chef Allenís in the past please forward this request to him or her. Please check back with me by email to I look forward to hearing from each of you.


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