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.

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.

How would you like a thick juicy steak that you cut yourself? Let our Chefs cook it to your specification on our Lyonnaise Grill that burns Oak at 720 degrees. ON FATHER’S DAY ONLY - you can step up to the butcher block in the kitchen and cut your own Filet Mignon, Rib Eye or New York Sirloin Steak to fit your appetite. We will also offer the entire menu along with our Spice Bistro menu that evening.

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

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.

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.

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.

View More Of Chef Allen's Recipes!

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