Chef Allen's
Chef Allen's December 2008 Newsletter

Art & Open Kitchen
Monday, December 8th at Chef Allen's from 6:00 p.m. until 8:00 p.m.

Chef Allen and Judi invite you to join us for an interactive art and food tasting post Art Basel - Miami.

We are opening the doors of our kitchen to share delicious flavors and tastes. We also want to introduce you to our featued artist Cerj Lalonde whose paintings enhance the dining room's feel with the warm and casual approach we enjoy today.

Space is limited to the first 100 RSVPs
RSVP by email to or call 305.935.2900

Christmas Dinner 2008
Available Christmas Eve & Christmas Day
Wednesday, December 24 & Thursday, 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
Stone Crab Couscous, West Indian Pumpkin, Lobster Bisque

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

Adobo Grilled Filet 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

***** *****

$62.00 Per Guest Plus Tax and Gratuity

Click Here To Make A Reservation

New Year's Eve in Paradise 09

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 Jalapeño 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 Fantasy
Caramel Swirl Ice Cream, Pistachio Anglaise


4 course menu Early Seating 6pm
$ 66.00 plus tax and gratuity

5 course menu Middle Seating 8pm
$ 88.00 plus tax and gratuity

6 course menu plus Hors d'Oeurves Late Seating 10pm
$120.00 plus tax and gratuity

Click Here To Make A Reservation

Dinner in Paradise
December 14th 2008
Paradise Farms is a beautiful five acre certified organic farm located in tropical south Florida. We work in harmony with nature to grow the finest quality delicious greens, micro-greens, herbs, edible flowers, fruits and vegetables available to the best chefs in the Miami area.

Dinner in Paradise hosted by Gabriele Marewski & Christopher Siragusa

Each dinner features a six course culinary masterpiece created with organic products and paired with delicious wines in the midst of paradise as the sun sets.

Guests arrive at 5pm for a cocktail reception and farm tour followed by dinner at 6pm. Directions are available once the reservation is made.

* Chef Allen Susser/Chef Allen's
* Chef Roly Cruz-Taura/The Biltmore
* Chef Gerdy Rodriquez/Abokado

Contact Info: Gabriele Marewski | 305-248-4181

Chef Allen's Vanilla Rum Soufflé

Chocolate base ingredients:
1 cup Whole milk
1 whole Vanilla bean (split and seeded)
1 oz. Butter (cubed)
2 oz. All Purpose flour
4   Egg yolks
cup Sugar
2 oz. Vanilla Rum or Spiced Rum

5   Egg whites
1 pinch Salt
3 Tablespoons Sugar

Preparation for soufflé base:
  1. In a small sauce pot, bring milk and vanilla bean to a boil.
  2. On an electrical mixer, using a paddle attachment, blend together butter and flour. Mix until incorporated and resembles a soft dough.
  3. As soon as the milk comes to a boil, lower the heat to a simmer and remove the vanilla bean. Stir in butter mixture with whisk until lumps are out. Switch to a rubber spatula or wooden spoon, stirring constantly to avoid burning, cook for approximately 3 minutes until the mixture rolls from the sides.
  4. Place the mixture back into the mixer, with the paddle mix on low speed gradually add the egg yolks followed by the sugar.
  5. Last add the Vanilla Rum.
  6. Cover with plastic wrap directly touching the surface of the chocolate base.
  7. Allow the base to cool at room temperature.
For Meringue:
  1. Whisk egg whites with a pinch of salt on high speed.
  2. After I minute add sugar slowly; continue whisking until the meringue reaches to a soft peak.
Assembly for soufflé batter:
  1. Fold half of the meringue into base firmly to smooth out any lumps.
  2. Add the remaining half of the meringue and fold in very gently so to retain the volume.
Assembly for soufflé:
  1. Butter and sugar the ramekin.
  2. Fill with soufflé batter.
  3. Bake in a preheat 330 F convection oven for 20 minutes.
Note: For other types of oven bake at 375 F for 30 minutes.

View More Of Chef Allen's Recipes!

The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in December
10. Meyer Lemon Roasted Maine Lobster with Sweet Plantains
9. Grilled Cobia with Black Truffled Cream Spinach
8. Pumpkin Spiced Soufflé with Candied Pistachio Nuts
7. Apple Cider Baked Grouper with Calabaza and Lobster Chowder
6. Charmoula Grilled Wild Florida Shrimp and Preserved Lemon Relish
5. Yellowfin Tuna Poke with Wasabi Caviar Tostones
4. Grilled Swordfish with Chanterelles, Olives, Peruvian Lima Beans and Pinot Noir
3. Florida Jumbo Stone Crabs with Chef's Mustard Sauce
2. Pecan Wood Grilled Skirt Steak with Arugula Spaetzel and Spiced Pear
  and the number one reason to dine with us...
1. Diver Scallops with Mascarpone Mashed Potato and Caribbean Fine Herbs

View Archived Top 10s
305.935.2900 | WWW.CHEFALLENS.COM