Chef Dean James Max's Newsletter
Its all about the Food!

Monday, March 2, 2009 march 09   VOLUME 1 ISSUE 68  
TOPICS
Recipes
You are Invited !
Food News
What's Shakin at the Bar?
CONTENTS
3030 Famous Chocolate Martini
Join us for Hell's Kitchen on thursday's!
Pineapple ravioli's are a cute party surprise
Sign up for "School of Fish"
Heirloom Tomato Ketchup! You'll love it!
Metropolitan Cooking & Entertainment Show in Palm Beach
Join us at the Deering Seafood Festival in Miami
Beer Alternatives to Champagne!
3030 Famous Chocolate Martini

After 8 years, the most popular martini here at 3030 is our Chocolate Martini which seems to get a recipe request nightly. Skip Dessert and have this instead. It is sure to win over your friends! Or make mini ones for a dessert cocktail party!
Be careful, they do go down very easy so be responsible with them!

[Recipe/More Info]
 
Join us for Hell's Kitchen on thursday's!
Team Paula is moving strong!
www.3030ocean.com

Every thursday night we hold a viewing party in the 3030 Bar and restaurant starting at 9pm and going until the party is over. Join us for $5 drink specials along with some passed samples of items Paula is cooking on that nights show. We hope to see you here for the fun!

 
Pineapple ravioli's are a cute party surprise
Easy to make and great to eat.

The pineapple doubles as the dough for these fruit ravioli's. They are great to make for parties and can be done a day in advance. They don't move easily, so plate them on the dish on which you serve them.

[Recipe/More Info]
 
Sign up for "School of Fish"
It's free, fun, and full of recipes, videos and food talk
www.3030ocean.ning.com

School of fish is our new social media site where you can get recipes, cooking videos, our calendar of events, see our daily menu, ask food questions...or just look at other peoples postings and have some fun! Please sign up and we look forward to seeing your questions and comments! http://www.3030ocean.ning.com

 
Heirloom Tomato Ketchup! You'll love it!
Watch out Heinz!
www.3030ocean.com

Well this recipe only works for those of us who live in Florida, since we are right in the middle of our tomato season. The rest of you will have to keep this recipe until the late summer. It's real easy to make and goes great with grilled steaks and pork. Enjoy

[Recipe/More Info]
 
Metropolitan Cooking & Entertainment Show in Palm Beach
Come watch Paula demo one of 3030 Ocean's hottest dishes!
http://www.metrocooking.com/2009FL/program/present...

The Metropolitan Cooking & Entertaining Show is the premiere consumer event in the nation for cooking and entertaining enthusiasts of all ages and skill levels. The event features more than 150 exhibitors, live cooking demonstrations by South Florida's hottest chefs, tasting and entertaining workshops, plus presentations from Food Network celebrities Paula Deen, Bobby Flay, and the Neelys. Hell's Kitchen competitor Paula DaSilva will be demonstrating a dish from 3030 Ocean on Saturday. Please join us!
http://www.metrocooking.com/2009FL/program/presenters.html

 
Join us at the Deering Seafood Festival in Miami
Great music, a great estate, and tons of seafood!
http://www.deeringestate.com/pages/Seafood-Festiva...

Get swept away in the magical sights and sounds of the Caribbean with the rockin' rhythms of the Bay Roots Reggae Band, Symphony of Steel, the free-spirited fanciful moves of the Bahamiam Junkanoo, scrumptious seafood, cooking demos by local celebrity chefs, art exhibits, the Lil Shrimp Kids Zone, boat rides, tours of the historical Deering Estate and more. Bring your family and friends to the Deering Seafood Festival and plan to spend the day!
Sunday, March 29, 2009
11:00 am to 6:00 pm

 
Beer Alternatives to Champagne!
Who says Beer can't be romantic.
http://www.worldclassbeer.com/retailers.asp

When having as special celebration, most people think of breaking out the champagne, but why not take a look as some upscale beer options. There might be something there to surprise you and really impress your friends. Here are some ideas.
[Recipe/More Info]
 
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Published by Chef Dean James Max
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