Ever wonder what it would be like to work in the kitchen at a top restaurant?
For one evening you can chop, dice and sauté your way around Chef Allen’s kitchen.
For the novice cook or fledging gourmet, Chef Allen and his highly trained Chefs will guide you through the principles of fundamental cooking methods that you can depend on for a lifetime.
Call 305-935-2900 or click here to make a reservation.
Free! Interactive Cooking Classes, Wine & Tastings Offered Every Friday, June 5th – July 31st
6:00 p.m. to 7:00 p.m.
Ever yearn to learn the culinary techniques used at a top restaurant?
Now you can. And, you can meet new foodies, sip complimentary wines and sample some of the delectable dishes while you’re being educated.
Beginning Friday, June 5, and every Friday through July 31, from
6:00 – 7:00 p.m., you can learn the basic techniques from James Beard Award recipient, Chef Allen Susser, his legendary chef de cuisine Daniel Serfer, and their talented staff – and it’s all complimentary.
If you’re not experienced, it’s not a problem. All that’s required is your presence while Chef Allen, Serfer, and their highly trained chefs demonstrate the tricks of the trade in an interactive cooking demo held every Friday,
Call 305-935-2900 or click here to make a reservation.
Check Out the Recipes from Our Interactive Cooking Class
Wine Down Wednesday Each Wednesday every bottle on our regular list will be offered at 1/2 price!
On Wednesday June 24th, join us for "Wines of Spain".
We will have a complimentary wine tasting, Tapas and finger foods from 6:00pm - 7:00pm. You can join us for a specially prepared price fixed menu matched with wines.
Call 305-935-2900 or click here to make a reservation.
Dealing With Mangos The word is out that I'll trade mangos for dinners.
It's a simple deal: dinner for two at Chef Allen's for a wheelbarrow of Mangos (approximately 200 pounds).
That might seem like a steep bounty for this humble fruit, but not in South Florida.
It's a challenge Miamians happily rise to every summer, when mangos are plentiful in backyards and groves alike.
The pride of owning a mango tree turns to a passion as the trees begin to ripen in the steamy tropical heat.
Recipe of the Month Jerk Calamari, Mango and Watercress Salad
Ingredients to Serve-4
2 Cups Calamari rings
1 Recipe Fresh Jerk marinate
4 Tablespoons Olive oil
1 Tablespoon Dark rum
1 Cup Julienne mango
1 Cup Julienne jicama
1 Cup Julienne sweet red peppers
2 Cups Cleaned Watercress leaves
3 Tablespoons Freshly squeezed lemon juice
2 Tablespoons Yogurt
¼ Teaspoon Crushed red pepper flakes
10 Large Fresh mint leaves
To prepare the Calamari:
In a small stainless steel bowl mix the calamari with jerk marinate. Warm a sauté pan with half of the olive oil over medium high heat. Add the calamari and sauté for 2-3 minutes. Slowly add the rum and simmer for another minute. Remove the calamari from the pan, keeping warm and reserve the cooking juices.
To prepare the Salad:
In a large bowl, toss together the mango, jicama, peppers and watercress. In another small bowl, whisk together the pan juices with the remaining salt, olive oil, lemon juice, yogurt and crushed red pepper flakes. Pour this dressing over the salad and toss.
To Serve:
In a large white oval platter, arrange the salad and spoon the warm jerked calamari on top. Garnish with freshly torn mint leaves.
For 22 years, it's been one of South Florida's top rated restaurants. In fact, Chef Allen's in Aventura was one of the first really serious foodie restaurants to ever open in South Florida. Now Chef Allens has brand new look, and a brand new menu, and tonight it's topping Louis List.
Change is the watchword for 2008. Usually we embrace change, but not necessarily when it comes to one of our all-time favorite South Florida restaurants. So it was with some apprehension that we read that Allen Susser and his wife Judi had decided to give Chef Allen’s a new look and a new menu. We have dined there twice recently and let me reassure other devotées. The revisions to the menu, which Chef Allen says were “influenced by our family trips in search of the best seafood bistro food in Paris, Barcelona, San Francisco and New York“, continue to reflect the delicious creativity of one of our star chefs. And the new décor creates a more open and lighter space. These changes are very, very good!
Chef Allen Susser not only endures; he prospers.
And in South Florida, where chefs come and go like storm surges, and restaurants open and close like strikes of lightning, that is a major accomplishment.
It hasn't been easy.
He's reinvented himself and updated his restaurant numerous times since opening Chef Allen's on March 6, 1986, in what was then North Miami (today it's at the same location, 19088 NE 29th Ave., 305-935-2900, Aventura).
Chef Allen's, 19088 NE 29th Ave., Aventura; 305-935-2900, www.chefallens.com: 'The Serious Cook' allows students to work in the restaurant kitchen with chef Allen Susser and staff; by appointment, usually 3 to 8 p.m. ($195). Customized group classes also available.
This is Chef Allen's 22nd year -- a remarkable feat in our notoriously transient corner of the world. Other than Joe's Stone Crab and perhaps The Forge, there isn't another top restaurant around that comes close to chef-owner Allen Susser's long-term success.
The goods: In true South Florida fashion, Chef Allen's recently underwent a facelift. After a rapid 2-week renovation, the 22-year-old namesake restaurant of cherubic foodie favorite Chef Allen Susser is redesigned, more streamlined and ready to enter the new millennium. Gone are the Miami Vice-era flourishes -- pink neon lighting, glass-block wall behind the bar, carpeting. Now the dining room has opened up, there's a warm color palette of brown and light green, dark wooden chairs and better lighting.
The holiday weekend will see millions of us in our backyards, grilling great meals.
But, if you take a cue from chef Allen Susser, they won't be your typical spreads of burgers and hotdogs.
Susser, an award-winner known as "Chef Allen," grilled up a feast sure to put you in the mood for summer on The Early Show Friday.
Be ready this year when the neighborhood mango trees grow heavy with a bounty of one of Florida's favorite fruits. Grab a copy of this month's Bon Appétit magazine where Chef Allen Susser has contributed recipes for an article featuring none other than the magnificent mango. Featured recipes include Grilled Tandoori-Style Chicken and Mangoes with Mango Jam Rice, Mango and Avocado Salad with Peanut Dressing, Mango Meringue Tartlets and Mango Gazpacho with Pickled Shrimp.
CHEF ALLEN'S, KNOWN FOR ITS MANGOES AND TROPICAL FRUIT CONCOCTIONS, HAS SERVED DISHES FOR 20 YEARS IN AVENTURA. THE RESTAURANT TAKES PART IN MIAMI SPICE, WHERE DINERS CAN GET A THREE-COURSE MEAL FOR A REASONABLE PRICE
..to dine at Chef Allen's in May:
10. Poached Wild Florida Shrimp, Heirloom Tomato, Fennel, Avocado 9. Coriander and Citrus Crusted Tuna with Tamatillo Salsa Verde 8. Grilled Lamb Kebab Chermoula with Grilled Tomato Gazpacho 7. Estate Grown St Lucian Chocolate "Tea" Creme Brulee 6. Grilled Local Calamari & Radicchio with Seven Spiced Eggplant 5. Wine Down Wednesday offers - 1/2 off - all bottles of wine with your dinner 4. Madamia Nut Brittle Ice Cream with Cardamom Banana Sauce 3. Charred Skirt Steak with Curry Roasted Peaches and Ginger Agua Fresca 2. Indian River Soft Shell Crab Tempura with Rock Shrimp LoMien,Soy, Sesame
...And the number one reason to come dine at Chef Allen's in May is:
Everything just tastes better in the spring...
Be ready this year when the neighborhood mango trees grow heavy with a bounty of one of Florida's favorite fruits. Grab a copy of this month's Bon Appétit magazine where Chef Allen Susser has contributed recipes for an article featuring none other than the magnificent mango. Featured recipes include Grilled Tandoori-Style Chicken and Mangoes with Mango Jam Rice, Mango and Avocado Salad with Peanut Dressing, Mango Meringue Tartlets and Mango Gazpacho with Pickled Shrimp.
