Chef Allen's
Chef Allen's April 2008 Newsletter

Chef Allen's Passover Seder
Saturday, April 19th and Sunday, April 20

$75.00 per person / $50.00 per child
plus gratuity and taxes

Jewish food tells a story of its people each day of the week, but more so on holidays. Seder dinners are available at Chef Allen's for the first two nights of Passover. Throughout Passover week appropriate foods will be served.

Proceeds from the Seders will be donated to the Rose Rosenkranz Philanthropic League in honor of Chef Allen's grandmother to bring Passover foods to less fortunate families.

The menu tells the story
The diversity of Judaism is represented by featuring a variety of Harosets- a sweet fruit, nut and wine mixture.

Ashkenazi: Apple, Walnut and Concord Grape Wine
Venetian: Figs, Raisins, Pine Nuts
Caribbean Sephardic: Coconut, Almonds and Dried Fruit
Yemenite: Dates, Apricot and Sesame


Homemade Mahi Mahi Gefilte Fish
Moroccan Carrot -Almond Relish, Horseradish Foam


Shiitake Mushroom Matzo Lasagna
Organic Spinach, Purple Eggplant, Tomato Salsa
My Grandmother's Chicken Foot Soup
Parsnips, Dill, Farfel


Short Ribs of Prime Beef Braised in Cabernet
Sweet Potato Matzo Brei, Tahini Asparagus
Preserved Lemon Rotisserie Kosher Chicken
Red Pepper Romesco, Haricot Verts, Root Vegetable Cholent
Zaatar and Olive Oil Poached Salmon
Braised Fennel, Grapes, Raisins, Calabaza Motzah Kugel


Tanzanian Honey Matzo Baklava
Gingered Figs and Pistachio Ice Cream
Chocolate Pecan Macaroon Tart
Chocolate Cinnamon Sorbet

Make a reservation for Saturday!
Make a reservation for Sunday!

"Wine Down" Wednesday
Featuring Trinchero Family Estates

Wednesday, April 23, 2008
$59 per person

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 d' oeuvres before you enjoy a four-course dinner paired with a wine flight. This special priced tasting menu is only available to guests participating in "Wine Down" Wednesday.

Chef Allen's Note
Sustainable Seafood At It's Best

As beautiful and vast as the oceans are they are not infinite- and neither is the supply of fish and seafood. Over fishing and pollution are worldwide threats and the pristine waters that surround Florida are not immune. As consumers and business owners we all have a responsibility to ensure that our oceans continue to be a naturally renewable and sustainable resource.

Our commitment to sustainability will be reflected on our menu, which will feature a variety of locally caught and sustainable fish and seafood. We will seek out product from fisheries that share our philosophy and use responsible operations. We currently source our Wild Florida Shrimp from Wild Ocean in Titusville, FL. With over six generations of fisherman, shrimpers, and shipwrights behind it, this company understands the need to preserve the health of our oceans.

This work will continue outside of our kitchen through Chef Allen's work as an Ambassador for Sustainable Seafood with several organizations including the Florida Department of Agriculture and the Monterey Bay Aquarium. By building awareness and implementing sustainable practices we can all protect the oceans and the bounty of foods that provide us nourishment.

Be a part of the movement next time you dine with us.

Chef Allen

April Birthdays
Celebrate In Style

Celebrating a birthday this month? Come to Chef Allen's for your next birthday celebration. The guest of honor will receive a complimentary Mango and Toasted Coconut Milk " Tropical Baked Alaska ". Just be sure to let us know when you make your reservation.

Featured Artist
Ben Murphey

He was born in [Alabama] in a [small] white house in a little [cul-de-sac]. Of a mother [brunette] and a beautiful and a father quiet and [poor] .... Made of sudden love this [loud] baby shook tiny tender limbs in ecstasy .... Under leaves and green, nannie sat near knitting on her folding chair. She waved away the mosquitos and bees and welcomed butterflies .... In a crib in the [small house] I crawled .... Until the sweet nut flavour and milk white beauty of my mother's breasts were taken away. And I made my first frown." J.P. Donleavy, The Beastly Beatitudes of Balthazar B. (1968)

Following a turbulent youth, he modeled for the likes of Armani Exchange, Mossimo, and Fila. After years of indulgence, he returned to school and studied printmaking, painting, literature, and art history at Florida International University, graduating magna cum laude and Phi Beta Kappa.

His larger canvases are reminiscent of the collaborative works between Warhol, Basquiat, and Clemente of the 1980s. His smaller screen printed canvases draw from his printmaking studies. Irregularly stretched canvas, exposed staples, foot and tire prints, these characteristics are his trademark. The paintings are footnotes from the studies of physics, linguistics, pop culture, law, and literature.

His canvases are held in private collections from Berlin to Los Angeles. Artists such as Russell Young and others have traded works with him. He is represented by Bird Fine Art in Los Angeles, and Verve Gallery in Ft. Lauderdale.

Recipe of the Month
Passover Lasagna
Ingredients to Serve 10-12

2 boxes motzah
1 medieum eggplant
2 large zucchini
2 quarts homemade tomoto sauce
3 cloves garlic, minced
¼ cup freshly chopped parsley
¼ cup freshly chopped basil
4 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon freshly cracked black peppercorns
1 quart riccota cheese
2 cups grated manchego cheese

To prepare the Matzoh:
In a large bowl, pour in warm water. Place matzoh one at a time. Soak for 1 minute and remove to paper towl. Repeat to prepare all matzah sheets. Set aside

To prepare the Vegetables:
Preheat the oven to 350 degrees. Thinly slice the eggplant and zucchini lengthwise. Place on a baking tray. Season with salt and pepper, brush with olive oil. Spread the garlic and the herbs over the vegetables. Bake for 15 minutes until golden brown.

To prepare the Lasagna:
In a small bowl combine the ricotta cheese and the manchego, seasoning with salt and pepper. Build the lasagna in a square baking pan 9x12 to fit the motzah. Start with spooning enough of the tomato sauce to cover the bottom. Place a layer of matzoh in pan. Spread a layer of baked zucchini, followed by tomato, cheese mixture and matzoh. Continue to layer with baked eggplant again followed by tomato, cheese mixture and matzoh. The next layer is a combination of the remaining zucchini and eggplant followed by tomato, cheese mixture and matzoh. Finally finish with the remainder of the cheese and tomato.

To Bake and serve:
Cover the Lasagna with aluminum foil and bake for 1 hour in the 350 degree oven. Remove from oven and let rest for 10 minutes before cutting to serve.

View More Of Chef Allen's Recipes!

The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in April
10. Papaya Pineapple Grilled Tuna wit Crunchy Peanuts and Curry Roasted Cauliflower
9. Queen Conch Fritters with Scotch Bonnet Pina Colada Sauce
8. Singapore Steamed Spicy Stone Crab Claws with Cashew Basmati Rice
7. Pan Roasted Trigger Fish with Lemon Yuca Fries and Crab Salsa
6. Wild Florida Shrimp Cocktail with Green Mango Rum Tartar Sauce
5. Crisp Duck Wonton, Organic Asian Spicy Greens, Toasted Coconut
4. Simply Grilled Wahoo with Lime, Garlic, Cilantro and Avocado Aioli
3. Chermoula Spiced Calamari, Leek Fondue, Ginger Beurre Blanc
2. Banana Cream Pie, Chocolate Coconut Crust, Black Strap Rum Whipped Cream
  and the number one reason to dine with us...
1. our New "French Fry" Menu with a Flight of Homemade Ketchups

View Archived Top 10s
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