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See What's Happening at Chef Allen's in April!
Great American Bake Sale
Sunday, April 29th 12pm to 4pm
Aventura Mall's Center Court
The Second Annual Great American Bake Sale, a culinary benefit by Share our Strength to end childhood hunger in America will be held at Aventura Mall on Sunday, April 29, from noon to 4 p.m., in Aventura Mall’s Center Court.
Local bakeries, restaurants, marketplaces and hotels will offer samples of tasty treats for $2 to $5. Tickets for all bake sale items will be on sale for $1 each or $10 for 13 – a baker’s dozen.
The event will also include chef demonstrations, live entertainment, raffles, a Girl Scout “Iron Cake” competition, and a cookie decorating station for kids.
Chef Allen will be in attendance and will make a special demonstration. Proceeds from the Great American Bake Sale will be distributed to local organizations that feed children and assure them access to good nutrition, including Daily Bread Food Bank and Camillus House.
Some of Miami’s most celebrated restaurants will participate in the culinary event, including Chef Allen’s, David Bouley Evolution, Johnny V- South Beach, Paul® Maison de Qualité 1889 and Chispa Restaurant and Bar.
There will also be dishes to sample from The Fairmont Turnberry Resort and Club, Loews Miami Beach, and Trump Sonesta International Resort.
Other participants include Ana Paz Cakes, Cookies by Shar, Jennifer’s Homemade, Starbucks, Ghirardelli and Whole Foods Market.
Share Our Strength is the largest nation-wide culinary benefit supporting anti-hunger and anti-poverty efforts.
Over the past 15 years, local chefs have raised over 1 million dollars to fight hunger in Miami.
For more information, visit www.shareourstrengthsouthflorida.org.
Over Passover, Jews Eat History at Chef Allen's
Monday, April 2, 2007 &
Tuesday, April 3, 2007
Chef Allen's Passover Seder plate features not one, but three different types of Harosets- a sweet fruit, nut and wine mixture, reflecting the diversity of Judaism throughout the world. Seder dinners at Chef Allen's will be served on the first two nights of Passover.
| Passover Menu |
The Traditional Seder plate
Served with A Tasting of Charoseths
Ashkenazi: Apple, Walnut and Concord Grape Wine
Caribbean Sephardic: Coconut, Almonds and Dried Fruit
Yemenite: Dates, Apricot and Sesame
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Homemade Mahi Mahi Gefilte Fish
Moroccan Carrot-Almond Relish, Horseradish Foam
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Shiitake Mushroom Matzo Lasagna
Organic Spinach, Purple Eggplant, Tomato Salsa
or
My Grandmother's Chicken Foot Soup
Parsnips, Dill, Farfel
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Short Ribs of Prime Beef Braised in Cabernet
Sweet Potato Matzo Brei, Tahini Asparagus
or
Preserved Lemon Rotisserie Kosher Chicken
Red Pepper Romesco, Haricot Verts, Root Vegetable Cholent
or
Zaatar and Olive Oil Poached Salmon
Braised Fennel, Grapes, Raisins, Calabaza Motzah Kugel
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Tanzanian Honey Matzo Baklava
Gingered Figs and Pistachio Ice Cream
or
Chocolate Pecan Macaroon Tart
Chocolate Cinnamon Sorbet
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| Children's Passover Menu |
Matzo Lasagna
or
Chicken Soup
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Matzo Qusadilla
or
Roast Chicken with Mashed Potato
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Vanilla or Chocolate Ice Cream with Macaroon
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$75.00 per person / $50.00 per child
plus gratuity and taxes
The proceeds from the seder will be donated to the
Rose Rosenkranz Philanthropic League to buy
Passover Foods for those who are less fortunate.
Click here to make reservations for Monday's Passover Seder.
Click here to make reservations for Tuesday's Passover Seder.
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Easter at Chef Allen's
Sunday, April 8, 2007 |
| Easter Menu |
Crab Cake
Fennel Slaw and Rhubarb Chutney
or
Butter Poached Shrimp
Parmesan Grits and Pistachio Ailliade
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Avocado, Grapefruit and Hearts of Palm
Pineapple ñ Basil Vinaigrette
or
Organic Spring Salad with Wild Flowers
Laura Chanel Goat's Cheese and Spicy Lemon Dressing
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Cumin and Lime Roasted Leg of Lamb
Pancetta, Braised Kale and Pigeon Pea Cassoulet
or
"Surf and Turf"
Tamarind Glaze Short Rib with Saffron & Rum Roasted Lobster
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Lemon Cheese Cake
Sun Dried Cherry Vanilla Soup
or
Chocolate Praline Tart
Espresso Ice Cream and Toffee Sauce
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$75.00 per person
plus gratuity and taxes
Click here to make reservations for Easter Sunday.
Recipe of the Month
Candied Tangerine Wild Shrimp
Serves 4
The warm, soft, spicy musk scent of the cumin compliments the tangerine's intensely sweet, almost floral, citrus scent. When cooked together, they combine to make both a memorable fragrance and full flavor on your palate.
| 2 | tablespoons | olive oil |
| 3 | medium | tangerines, zested and juice reserved |
| 1 | cup | water |
| º | cup | sugar |
| ‡ | teaspoon | ground cumin |
| ‡ | teaspoon | freshly ground black pepper |
| ‡ | teaspoon | thyme |
| 1 | teaspoon | kosher salt |
| 16 | jumbo | wild Florida shrimp, peeled, de-veined and cleaned |
| 1 | teaspoon | minced garlic |
| 1 | tablespoon | chopped fresh flat leaf parsley |
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To Prepare:
Preheat the oven to 275 degrees. Line a baking sheet with foil, and lightly oil the foil.
In a small pot, combine the tangerine zest with the water and the sugar. Bring to a boil, then lower temperature to a simmer.
Cook until liquid becomes syrupy, approximately 10 minutes. Drain the zests and spread out evenly on the baking sheet.
Bake for about 45 minutes until dried. Let cool completely, then grind to a powder in spice grinder.
Combine the tangerine zest with cumin, black pepper, thyme and salt. Generously season and rub spice mixture over the shrimp.
To Cook:
In a medium-size sautÈ pan, warm the olive oil over high heat. Just before it starts to smoke, add the shrimp. Sear the first side lightly and add the garlic. Lower the heat and continue to cook for 2 minutes on the other side, until the flesh turns rosy and the edges are golden brown.
To Serve:
Pour in the tangerine juice and finish with parsley. Remove shrimp from pan. Reduce the pan juices to a glaze, then drizzle around the shrimp.
View More Of Chef Allen's Recipes!
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The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in April |
| 10. |
Mango and Coconut Horoset - on the Passover table |
| 9. |
Pan Seared Yellowtail Snapper-Lentils, Hot Saffron, Ginger and Tomato |
| 8. |
Za'atar Roasted Quail -Carrot Risotto Shrimp Cake, Aromatic Reduction |
| 7. |
Wood Grilled Tandoori Rack of Lamb - Mint Chutney, Garlic Emulsion |
| 6. |
Crab Cake with Fennel Slaw and Rhubarb Chutney ñ For Easter Dinner |
| 5. |
Chocolate Praline Tart -Espresso Ice Cream and Toffee Sauce |
| 4. |
Bajan Roasted Grouper with Morels and Coconut Grits |
| 3. |
Garlicky Guava Florida Red Shrimp with Green Curried Fried Rice |
| 2. |
Japanese 7 Spiced Kobe Short Ribs with Wasabi Mashed Potatoes |
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and the number one reason to Dine with us... |
| 1. |
Sticky Pecan, Brown Sugar & Spice Baklava |
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View Archived Top 10s |
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