Wednesday, April 27, 2011

Parisian Blackberry


1 oz Belvedere

5 Fresh Blackberries

1/2 oz Lemon Juice, Fresh Squeezed

1/2 oz St. Germain

Splash Sprite

1 1/2 oz Simple Syrup

Muddle 4 blackberries with simple syrup. Add vodka, lemon juice and St. Germain. Shake 4 – 6 times. Pour over ice in a rocks glass. Add a splash of Sprite. Garnish with one skewered blackberry.


Tuesday, April 26, 2011

Life is Great: Celebrate Moms on Sunday May 8th

BOCA RATON, FLORIDA – ZED451, Boca’s award-winning unconventional steak house, celebrates Mother’s Day with a complimentary Bellini for all moms. Treat mom to one of South Florida’s most unique and treasured dining experiences.

ZED451 will be open for Brunch on Mother’s Day (May 8th) from 11:30 a.m. – 3 p.m., with dinner starting at 4 p.m. ZED451 will offer each mom a complimentary Bellini.

The unlimited brunch menu, priced at $24 per person, will include signature dishes such as Buffalo Basted Chicken over a Homemade Waffle, Tomato Basil Frittatas, Crab Cake Eggs Benedict, and Panettone French Toast. You can also indulge in Maple Cajun Bacon, Duck Hash Browns, or Vanilla Bean Oatmeal. Assorted meat selections served tableside include Hardwood Grilled Wild Salmon with citrus zest, Spit Roasted Leg of Lamb, Curry Lime Red Snapper and Rotisserie Wagyu Buttermilk Sirloin with rosemary seasoning. Specialty coffees, teas, and fresh-squeezed juices are also included.

The full ZED Menu Experience ($44 per person), served from grill to table by the chef, includes daily creations of the freshest
meats, poultry, game and seafood; along with a generous Spring Harvest Table presenting over eighteen salads and composed vegetables, a charcuterie display, artisan cheeses, breads and house made spreads. This season’s selections include roasted pineapple Madagascar, sautéed wild mushrooms, chickpea and sun dried tomato salad, spicy long bean salad, broccoli rabe and grilled asparagus.

Decadent desserts – large enough to serve up to three - are made in-house by renowned Pastry Chef Kate Milashus, and include the popular S’more Pie ($15) with sour cherry filling, rich chocolate ganache, cheesecake ice cream, maraschino cherries, toasted coconut, shaved chocolate & pecans; and Banana Cream Pie ($12) with caramelized bananas and crunchy brittle served with a milk chocolate guiness ice cream.

ZED451 is open seven days a week for dinner starting at 4:30 p.m., Saturday brunch from 10 a.m. to 2 p.m. and Sunday brunch starting at 11:30 a.m. Complimentary valet parking is available. For more information or to make reservations, call (561) 3-ZED451 or visit <> .

Monday, March 21, 2011

The Perfect Drink for Spring

Kiwi Basil

1 1/4 oz Hendrick’s Gin
1/2 oz Cointreau
1/2 oz Homemade Sour Mix
Kiwi, fresh sliced 1 each
1/2 oz Simple Syrup
1 1/2 Basil Leaf, torn

Gently muddle kiwi and torn basil with simple syrup. Add
Hendrick’s Gin and Cointreau and ice and shake 4 times
(so as to not bruise the basil). Strain into footed martini
glass. The martini should have small bits of basil should
be floating throughout the martini.


Tuesday, February 8, 2011

Love & Chocolate

V a l e n t i n e ’ s D a y

By Jan Norris

Who knows when chocolate began to be associated with Saint Valentine’s Day? The history of that marriage is vague. Suffice it to say that today it’s the chocolatiers’ biggest day of the year, and heart-shaped boxes and fancy red-beribboned packages of the dark sweet stuff will fly off the shelves.
Chefs and others are getting creative with chocolate for Feb. 14 — it’s not just the candy makers. Check out these ideas for chocolate treats.

The bartenders at Zed451 in Boca Raton will be pouring the Chocolate Kiss — a drink worthy of any chocoholic. A mix of Godiva Chocolate vodka, Godiva Chocolate liqueur, Bailey’s Irish Cream and a scoop of Chocolate Guinness Ice Cream, this is the ultimate fix for a chocolate craving in liquid form.

Read more

Friday, January 28, 2011

Opening Our Doors to Brunch on Saturday

ZED451, Boca’s unconventional steak house, will open for Brunch on Saturdays from 10 a.m. – 2 p.m. with the same popular offerings they are known for offering on Sundays. The expansive menu, priced at $24 per person. Weekend Brunch Mimosas are be specially priced at $3.

Guests will enjoy signature dishes such as Buffalo Basted Chicken over a Homemade Waffle, Tomato Basil Frittatas, Crab Cake Eggs Benedict, and Panettone French Toast. You can also indulge by adding Cajun Bacon, Duck Hash Browns, or Vanilla Bean Oatmeal to any of your entrees. Assorted meat selections served tableside include Fresh Turkey Grill and Buttermilk Ranch Bottom Sirloin as well as a variety of other items. Specialty coffees, teas, and fresh-squeezed juices are also included.

ZED451’s diners are encouraged to visit the bountiful Harvest Tables, laden with a selection of seasonal fresh fruits, charcuterie, artisan breads and composed salads. House made pastries created by renowned Pastry Chef, Kate Milashus, complete the Brunch leaving one wanting for nothing.

Those needing an extra kick can complement their meal with ZED’s seasonally inspired Liquid Market cocktails. ZED451 uses house-infused spirits, and fresh ingredients served to perfection. An international wine list - with options by the glass, flight or bottle – is also available.

Reserve now to enjoy a one-of-a-kind culinary experience at the area’s most celebrated and extensive Weekend Brunches. Complimentary valet parking is available. For more information or to make reservations, please call (561) 3-ZED451 or visit

Tuesday, December 7, 2010

Chef Luis's-Favorite Holiday Dishes

Looking for some new ideas for this Holiday Season to spice up your kitchen? ZED451's Chef Luis has shared some of this favorite recipes to make this Holiday Season special.

Red Wine Poached Pears with blue cheese crumbles and Candied Pecans.
SENSITIVITY: Only use firm pears, never ripe.

  • Seasonal pears-8 each
  • Red wine-3 cups
  • Sugar-2.5 cups
  • Star anise whole-1/3 cup
  • Cinnamon sticks-2 each
  • Apple juice-21/2 cups
  • Cider vinegar-1/3 cup
  • Cloves, whole-1tsp
  • Blue cheese crumbles-¼ cup
  • Candied pecans-¼ cup
  1. Place the red wine, sugar, apple juice, vinegar, star anise, cloves and cinnamon into the roundaeu and bring to the boil.
  2. Once at a boil reduce t a simmer and add the pears.
  3. Cook on the light simmer for 45 minutes or until tender (not falling apart).
  4. Remove the pears from the cooking liquor and place onto a clean sheet pan; place the sheet pan into the walk-in to cool.
  5. When cool, place into a plastic storage container, cover with a tight fitting lid, label should have date, time, chef’s initials and product name. Store under refrigeration
Mexican Fruit Punch-perfect reminder of his grandmother's home in Mexico.
  • 25 tejocotes (Mexican Fruit) Optional
  • 15 yellow guavas (fresh, but frozen raw are good too)
  • 1 cup of Golden Raisins (regular raisins are good too)
  • 2 cups of Dry Prunes (Optional)
  • ¼ Cup Tamarind (if using whole, must peel)
  • 6 logs of Sugar Cane (cut into pencil size sticks)
  • 4 Yellow or Green Apples (cut into large cubes, peel on)
  • 6 Cinnamon Sticks
  • 2 ½ Cups of Sugar
  • 2 Gallons of Water
  • ¼ Cup Dry Hibiscus Flowers
  1. Wash and cut the fruits, add them to the water and mix in the sugar.
  2. Bring to a boil and reduce heat to a simmer for 1 hour.
  3. Serve Hot, with a little bit of fruit on each cup.
Site Meter