Chef Allen's

"Savvy" - Chef Allen's November 2010 Newsletter

Stone Crab Season

It's Stone Crab Season! We will be featuring fresh Stone Crab Claws as they become available—please call ahead for details!

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

South Florida Fall Food Trends

Passport Dining at Chef Allen’s

November 1st marks the beginning of Chef Allen’s Seafood Passport Series.  Every two weeks we will be offering a four-course, tasting menu featuring the fare of different regions of the world.  Please go to the link for the traveling schedule and call for menu details.

Passport Stamp #1:

Cape Cod Bay | Foods of the North Atlantic

Monday, November 1, 2010 through Sunday, November 14, 2010

Passport Stamp #2:

Ionian Sea | Foods of Italy and Greece

Monday, November 15, 2010 through Sunday, November 28, 2010
**Holidays do not apply**

Passport Stamp #3:

The Strait of Gibraltar | Foods of Portugal, Spain and Morocco

Monday, November 29, 2010 through Sunday, December 12, 2010

Passport Stamp #4:

Seafood Holiday dishes from around the world

Monday, December 13, 2010 through Sunday, December 31, 2010
**Holidays do not apply**

Passport Stamp #5:

The English Channel | Foods of England and France

Monday, January 3, 2011 through Sunday, January 16, 2011

Passport Stamp #6:

The Gulf of Guayaguil | The foods of Peru and Ecquador

Monday, January 17, 2011 through Sunday, January 30, 2011

Passport Stamp #7:

The Strait of Magellan | The foods of Argentina and Chile

Monday, January 31, 2011 through Sunday, February 13, 2011

Passport Stamp #8:

The Tasman Sea | The foods of Australia, New Zealand, and Tasmania

Monday, February 14, 2011 through Sunday, February 27, 2011
**Holidays not included**

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

South Florida Fall Food Trends

Hot Chef’s Calendar Event

Thursday, November 11, 2010 6pm-8pm

Start off 2011 a little early here at Chef Allen’s on Thursday, November 11, from 6pm to 8pm with passed hors d’oeurves and wine sampling while you get the first chance to buy the 2011 Hot Chef’s Calendar in which our very own Chef Allen is featured as Mr. January!  Call for details.

Buy a Hot Chefs Calendar!

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

South Florida Fall Food Trends

Celebrate Thanksgiving
at Chef Allen's

Bring your family and friends and let us do all the cooking and cleaning this Thanksgiving! Thanksgiving at Chef Allen’s has become as traditional as stuffing and gravy to the residents and visitors of the Miami area! Space is limited so please call for reservations.

Thanksgiving 2010 Menu

Table Relishes
Roasted Chestnuts, Clementines, House-Made Pickled Vegetables


Wild Florida Shrimp
Sweet Potato & Pancetta Hash, Braised Greens, Apple Beurre Blanc
Seared Diver Scallop
Caribbean Pumpkin and Corn Bisque


Watercress Salad
Bosc Pears, Butternut Squash, Pomegranate

*****     *****     *****

Fresh Vermont Roasted Turkey
Pear and Vidalia Onion Stuffing, Cranberry-Mango Chutney, Giblet Gravy
Cast Iron Seared Chateaubriand
Wild Mushroom Mashed Potatoes, Haricot Verts, Red Wine Sauce
Pan Seared Redfish
Oyster and Sausage Gumbo, Basmati Rice
Stone Crab Stuffed Maine Lobster
Roasted Fingerling Potatoes, Sweet Corn Succotash
**$20 Supplement**

******      ******      ******


Pumpkin Cheesecake
Gingersnap Crust, Warm Pecan Bourbon Sauce
Chocolate Chestnut Opera Cake
Milk Chocolate Anglaise, Tulie Cookie
Caramelized Apple Strudel
Candied Bacon, Cinnamon Ice Cream, Black Pepper Honey


$69.00 Per Guest

$29.00 Children’s Menu Available



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

South Florida Fall Food Trends

Gift Certificates

Gift Certificates are great gifts throughout the year but this holiday season we would like to offer you a special deal:  Buy $200 of gift certificates and receive an extra $50 gift certificate.  Offer valid from November 1 through November 24.

Call 305-935-2900 or click here to order a gift certificate.

Chef Allen’s Reality  Cooking Classes

Chef Allen’s Reality Cooking Classes

Can’t think of what to get the foodie in your life that seems to have everything this holiday season?  Chef Allen’s Reality Cooking Classes are a perfect gift for the rookie chef, the aspiring chef, the newlywed, and even the seasoned chef! 

Call 305-935-2900 or click here for more info.


Sante Award

2010 Sante Culinary Hospitality Award for Sustainability

Chosen as one of the top ten restaurants in the United States practicing Sustainability.

Best Up and Coming Chef in Miami by the Miami New Times

Chef Brandon Whitestone

Chef de Cuisine at Chef Allen’s

Chef Brandon Whitestone, Chef de Cuisine at Chef Allen’s nominated as Best Up and Coming Chef in Miami by the Miami New Times.

Click here to read the results.

Chef Allen's Modern Seafood Grill

Pink Bubbles

Graham Beck Sparkling
Brut Rose

During this time of year there is so much to be thankful for and so many reasons to get together with family, friends, and co-workers and a great time to break out the bubbly!  By now we all know the difference between Champagne and Sparkling Wine (labeled accordingly from whence they hail), but Rosé Champagne and Rosé Sparkling Wine may sometimes get a bit overlooked.  Rosé is a pink sparkling wine that can range from a very light pink in color to a salmon color and darker.  It is made by either allowing the skins of the grapes to have extended contact with the wine during its processing (Rosé de Saignée) or by adding a bit of red wine to the batch (blending).  Rosé is ideal for a romantic setting and fantastic for when you want to kick up the party a notch or two!  You will notice notes of red fruit (think strawberries, raspberries, currants, etc) on the nose and the body is richer, bolder and typically fuller than its counterpart.  There are Rosés from all over the world available and at every price range—a great one that I found is Graham Beck  Rosé from South Africa (you can enjoy a glass of that one here, too)!

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

Recipe of the Month
Roasted Lobster stuffed with Stone Crab Claws

Make anyday a holiday with this roasted lobster. You may choose lobster from Maine to Florida. If stone crabs are not available substitute with blue crab meat.
Ingredients to Serve- 4

  • 4 1 1/2 pound Live lobsters
  • 3 Tablespoons Olive oil
  • 1 ½ Teaspoons Sea Salt
  • 1/2 Teaspoon Freshly ground Black pepper
  • 4 tablespoons Sweet butter
  • 1 Small Sweet onion, diced
  • 1 Tablespoon Freshly chopped tarragon
  • 1 Tablespoon Freshly chopped parsley
  • 2 Tablespoons Freshly sliced green onion
  • 1 large Lemon – zested and juiced
  • 1 Tablespoon Dijon mustard
  • 1 ½ Cups Hand crumbled Butter crackers
  • 1 Cup Florida Stone crab claw meat

To prepare the lobster:
Using a large 16 qt stock pot filled with water to par cook the lobsters. Drop 2 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with next 2 lobsters.

Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head. Remove the tamale. Repeat with remaining lobsters. Keeping lobster halves meat side up, season with salt and pepper and brush with olive oil. Place halves, meat side up, on a baking pan.

To prepare the stuffing:
In a large sauce pan melt the butter over medium heat. Add in the onions and cook for 3-4 minutes until softened. Stir in the tarragon, parsley, green onion, lemon zest and juice, and mustard, seasoning with salt and pepper. Remove from heat and add the cracker crumbs and stone crab meat gently until just combined.

To Roast the lobsters:
Pre heat the oven to 375 degrees . Spoon the stuffing into the body cavities. Brush with the remaining olive oil. Roast in oven for 10 – 12 minutes until golden brown.

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