Chef Allen's
Chef Allen's August 2008 Newsletter

You are invited to join us for our re launch. Come in and taste the changes. Throughout August, enjoy a complimentary glass of sparkles and one of our new "snacks" at the bar. Please just mention that you recieve our newletter. Come casually by and see.

Chef Allenís -- A modern seafood restaurant for modern times

Summer 2008: New Menu, New Look, New Prices!

» Download The New Menu

In 1986 I opened Chef Allenís, a uniquely American restaurant where the ingredients for success included innovation and a focus on local flavors. Iím happy to say it quickly became a Miami landmark, recognized for its innovative seafood and classic fine dining service.

Chef Allenís is a decidedly different restaurant for today. I have carefully considered the way Miami eats and dines and two decades later am happy to be re-launching the restaurant with a new focus on simple food, style, and service.

When you have the best and tastiest ingredients simplicity is best. Fresh, pristine, local and sustainable seafood and fish are the principle resources for my menu each night. Local fishermen make daily deliveries of yellowtail snapper, grouper, wahoo, lobster, conch, and wild Florida shrimp. Newly featured on the menu are sustainable, luscious Maine Lobsters. The restaurantís authentic wood burning Lyonnaise grill is the secret behind the delectable naturally raised meats, steaks and chops.

Menu Highlights include Whole Roasted Yellowtail, Red Wine & Fish, as well as daily Surf & Turf, Maine Lobster with Spaghetti and Wild Florida Shrimp Scampi.

The newly designed dining room is colorful, casual, and bustling ñ a modern dining space for modern times. The openness of the room is relaxed. The lighting is inviting. New and returning guests will find an accommodating, cheerful and comfortable dining room that still offers the excellence in service that has set us apart.

Beyond exciting cocktails, the wine list sports some the sexiest wines in the world -- little known, delicious wines that match our fish and seafood from the Rhone, Loire, Napa and Sonoma valleys as well as bucketfuls of Sparkling wines and Champagnes on ice.

And as always, my personal commitment is to you, my guest.


2008 Miami Spice is Hotter Than Ever!
Aug. 1 - Sept. 30
Three-Course Pre-Fixe Menu
$36 per person

Miami Spice 2008 is a mouth-watering summer restaurant promotion showcasing the very best of Miami cuisine. During August and September, Miamiís top restaurants offer three-course meals (Lunch $23, Dinner $36) featuring signature dishes created by world-renowned chefs. Discover the tropical fusion of ingredients that makes Miami dining so wonderfully out of the ordinary. An epicureís paradise awaits you in Greater Miami and the Beaches!

Wild Florida Rock Shrimp & Macaroni
Shiitakes, Tarragon, Hand Made Macaroni & Cognac


Conch Mixto Ceviche
Lime, Cilantro, Bermuda Onion, Sweet Peppers, Scotch Bonnets


Roast Beet Salad
Feta Cheese, Cucumber, Baby Arugula, Sour Orange, Thyme

Le Messi, Pinot Grigio, Venezia 2005

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Raspberry Rose Intermezzo

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Mahi Mahi
Giant Peruvian Lima Bean Sofrito


Wood Grilled Skirt Steak
Parsley Chimichurri, Tiny Green Beans


Roasted Duck Breast
Chinese Forbidden Black Rice, Red Wine Demi Glace

Sangiovese, Le Matassine, Montescudaio, Italy, 2006

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Chocolate Semifreddo
Espresso Meringue, Spicy Chocolate Sauce


Summer Nectarine & Mango Cobbler
Crema Catalana Ice Cream, Honey Tuilles


Tahitian Vanilla Flan
Mixed Berry Compote

Bricco Quaglia, ìLa Spinettaî Moscato díAsti, Italy 2007

$36 Per Guest
Paired with Three Wines Add $25

Call 305-935-2900 or click here to make a reservation.

Tribute To Julia Child
A Birthday Celebration

Chefs Allen Susser, Michael Schwartz and Michelle Bernstein

On Thursday, August 21, 2008 Chef Allen will host a special tribute/birthday dinner for the late Julia Child. Joining him for this celebration night in his kitchen will be acclaimed chefs Michael Schwartz of Michaelís Genuine Food & Drink and Michelle Bernstein of Michyís.

ìJulia Childís influence on the food world is incalculable. She was an amazing talent and personality and this dinner is a great way to celebrate her legacy and while raising funds for culinary scholarships.î

Kicking off at 7:00 p.m., the dinner is a fundraiser for the American Institute of Wine & Food, which helps raise funds for scholarships in the culinary and wine arts. Limited to 60 seats and priced at $250 per person, all inclusive, the event will feature a cocktail reception followed by a lavish feast, served family style ñ all created by the trio of acclaimed cooks. The menu is currently in development.

The timing for the event could not have been more perfect. In addition to celebrating Childís birthday ñ which is actually August 15 ñ the dinner will also celebrate the restaurantís re launch. Chef Allenís sports a sleeker, modernized interior, including a larger bar area, and private Florida room. To complement the modernized interiors, a sublime new, contemporary menu, focusing on the best locally caught sustainable fish and seafood and in a movement toward simply great food.

Chef Allenís tribute dinner to Julia Child will take place on Thursday, August 21 at 7:00 p.m. To purchase tickets for the dinner, please call the AIWFís South Florida office at (954) 396-3875 or (305) 663-9641. Chef Allenís is located at 19088 NE 29th Avenue in Aventura.

Recipe of the Month
Wild Florida Shrimp Escabeche

This traditional Mediterranean preparation is very much at home in the Caribbean. Spanish for pickled, escabeche is also sometimes called escovitch (or caveached in Jamaica). Originally conceived as a cooking technique as well as a preserving method, this dish can be chilled and served the following day. Its ease of preparation and flexibility of ingredients make it a favorite. In this version, the tangerine adds a light citrus note that enhances the sweet and sour tones of the capers and raisins.

Serves 4

16 jumboWild Florida Shrimp
1 largetangerine, zested, segmented and juiced
1 teaspoonkosher salt
1 teaspoonfreshly ground black pepper
¼ teaspoonground cumin
¼ cupolive oil
4 clovesgarlic, thinly sliced
1 cupcelery, peeled and thinly sliced
1/3 cupcapers
1/3 cupraisins
½ poundsmall, green Sicilian olives, pitted
¼ cupwhite wine vinegar
¼ cupwater
¼ cupfresh mint, chiffonade
1/3 cup pine nuts, toasted
1 slicedblood orange

To prepare:
Season the shrimp with salt, pepper, tangerine zest and dust with cumin. In a large skillet over moderate high heat, heat the olive oil. Add the shrimp and cook until golden browned on both sides, about 1-2 minutes. Remove the shrimp from the pan.

In the same pan, add the garlic and celery and cook about 4 minutes until golden. Add the capers, raisins and olives, stirring until lightly glazed. Return the shrimp to the pan and add the vinegar, water and tangerine juice. Cover and cook for 1 minute.

To serve:
Spoon the celeryÒolive mixture into the center of each plate along with any remaining pan juices. Arrange the shrimp on top of this vegetable mixture. Sprinkle with fresh mint and garnish with pine nuts before serving. Finish with the blood orange segments.

View More Of Chef Allen's Recipes!

305.935.2900 | WWW.CHEFALLENS.COM