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Chef Allen's February 2008 Newsletter
Two Ways To Celebrate Valentine's Day at Chef Allen's
Cooking Class
Champagne and Truffles: A Valentine's Love Story
Tuesday, February 12, 2008
6:00 to 8:30 p.m.
$75 per student or $125 per couple
There is an undeniable love affair between chocolate and champagne. Learn the basics of making 5 Spiced Chocolate Truffles with Sesame Seeds, Valrhona Cocoa Truffles, White Chocolate Coconut Truffles, Dried Cherry Hot Chocolate Truffles, and everyoneÇs favorite: Hand Dipped Strawberry Tuxedos. Our sommelier will show you how to wash it all down than with a flight of perfectly paired sparkling wine or champagne. Guests will taste and learn how the flavors of Prosecco from Italy, Champagne from France, and the sweet and the bubbly Moscato di Asti from Italy pair with chocolate. Any truffles you donÇt finish during class will be packaged to make the perfect ValentineÇs gift. Couples and single guests are all welcome.
Make a reservation for this class!
St. Valentines Day Dinner
Thursday, February 14th
$75.00 per guest
The secret is out: dinner at Chef Allen's on ValentinesÇ Day is sure to impress your sweetheart. Space fills up fast so be sure to plan ahead and call today.
| Dinner Menu |
Caviar Kiss
Chattanooga Beluga Caviar, Dill Cream
***** ***** *****
Bahamian Lobster and Crab Cake
Tropical Fruit Chutney and Vanilla Bean Beurre Blanc
Or
Wild Mushroom Ravioli
Golden Chanterelles, Wilted Organic Arugula, Tiny Yellow Tear Drops
***** ***** *****
Hearts of Romaine and Hearts of Palm
Garlic Croutons, Chef's Caesar Dressing, Parmesan Crisp
Or
Yellow Fin Tuna Tartare
Watermelon, Tobika Caviar, Toasted Rye
Or
Almond Crusted Goat Cheese
Organic Wild Greens, Heirloom Tomatoes, Tangerine Vinaigrette
***** ***** *****
"Surf and Turf"
Braised Short Rib, Cumin Seared Diver Scallop, Bok Choy, Wasabi Mashed Potato
Or
Pistachio Crusted Grouper
Red Endive, Rock Shrimp Fricassee, Leeks, Mango and Coconut Rum
Or
Sizzle and Spice Wood Grilled Local Swordfish
Forbidden Black Rice, Smoked Pineapple, Hot Thai Tomato Salsa
Or
Jamaican Blue Mountain Coffee Rubbed Grilled Filet Mignon
Grilled Asparagus Romesco, Maytag Blue Cheese Roesti Potato, Spice Route Red Wine Reduction
Or
Smoked Paprika Roasted Free Range Chicken
Heirloom Lima Bean Succotash, Baby Bok Choy, Fingerling Potato
***** ***** *****
Chocolate Paradise
Dark and White Chocolate Mousses, Vanilla Rose Anglaise, Macadamia Chocolate Cake
Or
Strawberry Lovers
Polenta Strawberry Short Cake with Spiced Panacotta and Strawberry Champagne Sorbet, Chocolate Dipped Strawberry
Or
Fruit De La Passion Fantasy
Coconut Dacquoise, Passion Fruit Diplomat Cream, Spicy Chocolate Sauce, Coconut Ice Cream
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Make a reservation for this event!
Reality Cooking at Chef Allen's
Be A Chef for A Day
Monday - Friday, 3 p.m. to 7:30 p.m. (based on availability)
$195 per person (1 to 2 people)
Ever wonder what it would be like to work in the kitchen at a top restaurant? For one evening you can chop, dice and sautÈ 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. The day begins with a discussion of food and culinary philosophy with Chef Allen. Then you will proceed to the kitchen for a full day of hands on instruction and participation in restaurant activities that are tailored to your personal interests.
Call for more info 305.935.2900
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Chef Allen and Sous Chef Liza
Chef Allen and Sous Chef Liza prepare Peruvian Purple Potatoes and Smoked Wild Caught Salmon Caviar at the "Dinner in Paradise" at Paradise Farms in Homestead back in December. Many of the fresh greens and vegetables served at Chef Allen's come from Paradise Farms.
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"Wine Down" Wednesday
$59 per person
"Wine Down" Wednesday at Chef Allenís picks up again in February 2008. Join us for some mid-week fun during the "Wine Down" Wednesday reception from 6:30-7 p.m. Sip on the featured wines and nibble on light hors dí oeuvres before you sit down to a four-course dinner paired with a wine flight. This special priced tasting menu is only available to guests participating in "Wine Down" Wednesday.
Featured Artist
Sandro Chia
Sandro Chia has been part of the Italian "Transavanguardia" movement, exhibiting in many of the most important museums and galleries of the world. His work has been part of various prestigious group shows in some of the most important museums of the world. Amongst his most important personal shows are exhibitions at the Metropolitan Museum of New York (1984), the National Galerie of Berlin (1984, 1992), the Museum of Modern Art of Paris (1984); Antwerp (1989), Mexico City (1989); Palazzo Medici Riccardi in Florence (1991); Villa Medici in Rome (1995); Palazzo Reale in Milan (1997), the Boca Raton Museum of Art, Florida (1997), the Galleria Civica of Siena (1997), the Galleria Civica in Trento (2000), the Museo dÇArte of Ravenna (2000); Palazzo Pitti and the Museo Archeologico Nazionale of Florence (2002); and most recently the Duomo of St. Agostino in Pietrasanta (2005). Today he lives between Miami, Rome and his Castello Romitorio wine-making estate in Montalcino, where he also follows the production of prestigious wines, amongst which the world-famous Brunello wine.
Recipe of the Month
Crab and Coconut Dip
This dip can be serves with crisp plantain chips dusted with lime zest, salt and cayenne
Yields 4
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1/3
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Cup
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Coconut milk
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3
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Small
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Scallions, chopped
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1
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Teaspoon
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Diced jalapeno
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½
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Cup
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Freshly chopped cilantro
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½
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Cup
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Mayonnaise
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3
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Tablespoons
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Freshly squeezed lime juice
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1
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Pound
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Jumbo lump crab meat
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½
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Teaspoon
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Kosher salt
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¼
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Teaspoon
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Cayenne
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To Prepare:
Blend the coconut milk, scallions, jalapeno, and half of the cilantro until smooth. Pour into a small bowl, mixing with mayo, lime juice and remaining cilantro until just combined. Stir in crab and season to taste with salt and cayenne.
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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 February |
| 10. |
Caribbean Lobster Sliders with Pink Lady Apple Slaw |
| 9. |
Pecan Crusted Foie Gras with Toasted Banana Bread |
| 8. |
Saffron Spiced Ice Cream with Chocolate Pistachio Brownie |
| 7. |
Tangerine Shrimp Curry with Homegrown Lemongrass |
| 6. |
Moroccan Grilled Cobia with Crab Couscous and Preserved Lemon Relish |
| 5. |
Madeira Roasted Maine Lobster with Porcini Mushrooms and Macaroni |
| 4. |
Pan Roasted Wild Florida Shrimp Escabeche with Blood Oranges |
| 3. |
Lavender and Lemon Wood Grilled Lamb Chops with Thick Soy Dipping Sauce |
| 2. |
Key Lime Crisp Calamari with a Hot Thai Tomato Salsa |
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and the number one reason to dine with us... |
| 1. |
Stone Crab Stuffed Wild Diver Scallops and Seafood Gumbo |
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View Archived Top 10s
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