Chef Allen's

"Savvy" - Chef Allen's October 2010 Newsletter

Chef Allen's Spring/Summer Group Party Menu

Hot Holiday Parties at
Chef Allen's

For great holiday parties that everyone will be talking about throughout 2011 celebrate here with us! Three-course dinners starting at $50 per person. Reserve now!


Call 305-935-2900 or email to make a reservation.

South Florida Fall Food Trends

'Tis Better to Give than to Receive

Get a Jump on Your Holiday Shopping!

For the month of October, spend $200 in gift certificates and receive a complimentary bottle of Brut Rosé.

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

Chef Allen's Modern Seafood Grill

Wine Corner

Decero 2007 Petit Verdot

Malbec has leaded the movement of Argentinean wines, but this gem cannot be overlooked! Decero, meaning "from scratch," produces beautiful single vineyard wines that are hand-crafted and made with sensitivity to the impact it has on its environment (we champion sustainability). Petit Verdot is typically a blending grape that is used to give depth to a blend so one can only imagine what a 100% Petit Verdot can offer! This wine is so rich in color-you can see the depth in the stain of the inside of your glass after you give it a good swirl. The nose is gigantic--BIG leather with hints of minerals and jasmine. This is a big wine with big tannins and screams for an equally rich steak to stand up to it! It has a beautiful long finish and grips your tongue almost into dessert! There is a limited supply so please enjoy while you can. Salut.

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

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!

Chef Allen's Menus

> Click Here To Download Menu

305.935.2900 | WWW.CHEFALLENS.COM