BEST OF....

BEST NEW RESTAURANT (CHAIN).....ZED451

A stunner of a concept (see Best Concept), a stunner in design (see Best Design) and a stunner of a meal, all rolled into one. This restaurant gets just about everything right, from its inventive cocktail menu to spot-on service to all-you-can-eat servings of some of the tastiest and most eclectic food in town. ZED is a small chain — its other locations are in Chicago and Boston (opening soon) — but we’re ever so grateful it’s found its way to Boca Raton.

Thanks Charles Passy, this is sure to be a great Holiday Season.

Wonderful review!

Enjoy bold – and bountiful – Brazilian at Zed451

By Charles Passy | Dining | October 30, 2009

At Zed451, in Boca Raton's Mizner Park, visitors are in for a complete dining experience, including seasonal cocktails, a large salad spread and chef-driven main-course offerings.

By now, the Brazilian concept of the churrascaria — a restaurant that serves an all-you-can-eat feast of meats sliced tableside by strolling gauchos — is common to most Americans. Here in South Florida, a number of good ones have come and gone, with Gol! in Delray Beach remaining a solid survivor.

But at this point, what the concept really begs is a degree of reinterpretation, a churrascaria that thinks outside the gorgefest box of such churrascaria staples as rump roast and giant stalks of asparagus.
Zed451 is such a restaurant. And it’s a winner in every possible way.

For starters, this Boca Raton eatery, run by a California-based operator (Tavistock) with a keen feel for dining trends, matches a bold concept with a bold design.

Situated at the southern end of Mizner Park in the gargantuan space formerly belonging to the International Museum of Cartoon Art, the restaurant has a sleek, modern feel. It’s not so much a dining room as a series of spaces for eating and meeting — slightly dark, plenty cozy (I love the throw pillows) and altogether inviting. Clever details abound, from the walls of wine bottles to the centerpiece of a “water room” with a small table-level “pond.” And natural elements — wood and stone — lend Zed451 an organic feel, too: Call it green chic.

As for the restaurant’s convoluted name, it’s meant to symbolize the complete dining experience — “451” refers to the temperature at which paper burns, meaning a fiery beginning; “Zed” refers to the last letter of the British alphabet, meaning a peaceful conclusion. Go figure.

Actually, the beginnings of my meals at Zed451 were more in a liquid vein. The restaurant has a solid and nicely varied wine list — with wine flights for those who want to sample a few selections — but it’s the cocktails that really stand out. Zed451 is one of a handful of local restaurants that truly understand the modern mixology trend in which drinks emphasize bold, unusual flavors and serve as a platform for inventiveness. As with the dining menu, cocktail selections change seasonally: The cranberry mojito ($12), a Thanksgiving-inspired tweak on the summer refresher, is a worthy pick of the moment. But one of the year-round offerings, the California Crush ($10), is a potent, all-season thirst-quencher — a sun-kissed concoction of vodka, lemons and oranges.

On to the main meal: As with most churrascarias, Zed’s menu is a study in brevity. For a single (and relatively reasonable) price of $39, you get to sample everything the restaurant has to offer, including the extensive soup, salad and charcuterie bars (dubbed the Harvest Tables) and the meats and other offerings served tableside (dubbed the Chef Selections). If you opt to go with the Harvest Tables alone — and, yes, you can easily make an immensely satisfying meal of what’s available — you’ll pay a mere $25.

Why is that such a deal? For starters, the spread is very much a spread — on any given night, you can work your way through 20 or so individually prepared salads, plus an equally impressive array of meats and cheeses, from salami to sopressata, gorgonzola to gouda. To top it off, there are two seasonal soup selections.

But it’s more about the quality: Zed451 makes an art of the salad, looking to deftly combine ingredients of the sweet and savory kinds and present them with an eye for color. Such salads as vegetable saffron cous cous (blended with black-eyed peas, roasted fennel, green onion and Belgian endive) or a sweet corn salad with a cilantro honey vinaigrette amount to imagination on a plate, tasting as good as they look. But some of the best offerings are also the simplest: Take a relatively humble plate of chili-rubbed slices of granny smith apples — a tart, spicy mouthful that almost had me rushing home to re-create the easy-to-assemble dish. Or roasted cauliflower with a toasted pecan vinaigrette — nutty and earthy all at once.

The same levels of inspiration go into the soups and charcuterie selections. A mushroom walnut bisque made me long for more of a chill in the air, so the hearty bowl of autumnal goodness could fulfill its ultimate promise. And sliced meats and cheeses are perhaps just that, but Zed451 serves them with an unmistakable visual panache — not to mention a wonderful assortment of inventive spreads (chipotle peanut butter, anyone?), roasted veggies and rustic breads.

Then, there’s the main meal of Chef Selections. Zed451 makes the point of emphasizing that these are truly chef-driven offerings, presented tableside by the actual chefs behind the dishes, rather than just grilled hunks of beef sliced willy-nilly. I’m not one to disagree with that point: When you taste a slice of four peppercorn-crusted prime New York strip, it’s like a whole steak au poivre in a single bite. Other meat selections, including a buttermilk-marinated cut of steak, similarly marry tenderness and explosive flavor.
But I’m also impressed at how the Chef Selections go beyond the usual meats. Fish is on tap — with some of the tastiest Ahi tuna I’ve had in a while, not to mention a brilliantly conceived dish of mahi mahi fried in a tempura batter (it sure beats ho-hum tempura shrimp). So is chicken — a fragrant Moroccan chicken, to be exact. Even sweet, sinfully fatty slices of Asian pork belly make it to your table.

Suffice it to say, you’ll meet your daily caloric requirements — and gleefully so — in about a hour’s worth of dining. And I’m not even mentioning some of the separately featured side dishes or desserts, including a bizarrely decadent S’more Pie, that are offered for an additional charge.

And yet, what’s key to the Zed451 experience is that you’re likely to linger for well more than an hour. This is the meal as a well-paced night on the town, full of opportunities for quiet conversation or celebration-stoked socializing (the restaurant is perfect for an “occasion” dinner). Servers recognize that fact from the start — waiters and strolling chefs aim to please at every turn, but keep the mood sophisticatedly informal. Not sure what glass of wine to order? Your waiter will let you try a couple of sips of anything on the house. Want to know what goes into a particular dish? Just ask the chef.

As I said, Zed451 is a winner in every possible way. One of Palm Beach County’s big-statement new restaurants also happens to be one of its very best. Go and indulge.

R E V I E W

Zed451

FOOD: A

SERVICE: A

ADDRESS: 201 Plaza Real (in Mizner Park), Boca Raton

TELEPHONE: (561) 393-3451

WEB SITE: zed451.com

PRICE RANGE: Moderate to expensive

HOURS: 5 to 10 p.m., Monday to Thursday; 5 to 11 p.m., Friday and Saturday; 5 to 9 p.m., Sunday. Sunday brunch is offered from 11:30 a.m. to 3 p.m. Bar stays open later every night.

CREDIT CARDS: MC, V,
AmEx, Disc

RESERVATIONS: yes

WHEELCHAIR ACCESS: Yes

WHAT THE GRADES

MEAN:
A — Excellent
B — Good
C — Average
D — Poor
F — Don’t bother

Unplugged!

Join us tonight for Zed Unplugged, where we host Unplugged music, food, and drinks (starting at just $2!) from 6-9pm on the patio. What could be better??

Server Interview

Meet Vince, one of our awesome servers who has been with us from the beginning!



How long have you with here at Zed451?
10 months… since the opening

What position did you start in?
Started as a server, now a trainer

What do you enjoy most about working here with us?
The connections that we are encouraged to make with our guests… no canned presentations!

What do you enjoy most about the unique guests at Zed?
I can be myself and have fun with our guests… the way I would with a friend in my home.

What is your all-time favorite dish that has been on the menu?
The Morrocan Chicken

What about a favorite current dish?
The Ancho BBQ Ribs… they are sweet and spicy and very tender

And your favorite cocktail?
Cucumber Strawberry Mojito… I explain how 10 Cane is made with virgin sugar cane and distilled like cognac. I then explain how well the rum blends with the fruit and vegetable for a fantastic and refreshing cocktail.

What are your most and least favorite parts of your job?
My favorite thing is management is awesome, very personable and the GM is easy to get along with. I would love for more people in the community to know how great we are as a restaurant.

Say "hello" to Vince next time you come in!

Summer Recipe

Chef Bobby is excited to share with you the secret recipe for his Spicy Mango Slaw recipe for the summer! Following are the ingredients and the simple recipe, so try it out yourself, and let us know how it goes!)

TOOLS: Chef Knife, Mixing Bowl
Yield 2.5 quarts
Purpose: For a Hot Summer Day and A Barbecue!

Ingredients!
4 Mangoes, Julienne
2 cups Carrots, Julienne
2 cups Red Onions, Julienne
4 Jalapenos, Julienne
1 cup Fresh Lime Juice
1 tsp Cayenne Pepper
1 tbsp Kosher Salt
¼ cup Fresh Cilantro, Finely Chopped

Dressing:
1 cup Light Corn Syrup
2 tbsp Crushed Chili Flakes
1/3 cup Fresh Lime Juice

How do I make it?? Simple...

1. Gently toss all the ingredients together.

2. Serve the dressing on the side, serve immediately.

Wine Tasting!

Cheerful group of people wine tasting with Greg Gauthier!

Chef Interview

Here is a fun little blog about Chef Bobby! Enjoy:

Chef Blog

Being a Chef is something I have always wanted to do since I was little. I received my first chefs knife when I was eleven years old and still have it with me today. The first kitchen I ever worked in was on an Island in Lake Erie called Put-In-Bay this is where I fell in Love with cooking. It was really life changing because after this job I moved onto a culinary school in Providence, Rhode Island called Johnson and Wales University. There I received my associates degree in Applied Science, which was Culinary Arts, and continued on to achieve my Bachelors in Foodservice Entrepreneurship. I would have to say my greatest Mentor (mentors) are my parents, as they have always supported me in any decision I make. If it were not for them I would not be where I am Today. I grew up cooking all the time with my Mom and my Dad we always cooked and I always helped out because I loved it.

My overall philosophy of cooking is Simple yet Elegant Food driven by California Cuisine, and great wine. California Cuisine is fresh, seasonal, local paired with Great Wine there is nothing better. The Best Part of my career so far has been the accomplishments I have achieved, and the ongoing learning process in becoming even a more successful Chef. The worst part of my career so far maybe all the moving around which I have done over the past three years, but yet so very important in my life because of the great people you meet along the way. I love traveling and there is no where I would not want to go in this country but the sunny skies, palm trees, and oceans are the best places to live in my eyes. There is nothing like waking up every day in paradise.

I love cooking at home because it is much more relaxing, you’re really not on a timeline and you’re the one eating the food, so if something is not perfect which of course it always is.. It can just be much less stressful. My favorite thing to cook at home is a 16 to 18 ounce Strip Steak, with caramelized balsamic onions and mushrooms, a loaded baked potato (fresh bacon, scallions, butter, sour cream, cheddar cheese), grilled asparagus, nice fresh baguette toasted to perfection on the grill. Nothing like a summer day after going out on the Golf Course, to come home eat this meal and watch the sunset. This is a picture perfect day especially when your house is on the beach! This just made me hungry!

Summer ingredients I traditionally like not only in the summer but all year long are: Cherry’s, Apricots, Stone Fruit is the best on a hot summer day, Vegetables on the other hand are particularly not my favorite but I do love asparagus, spinach, and sweet corn. If I was not a Chef Honestly I would want to own and operate a Catamaran in Costa Rica, take tours and cruises around for tourists to enjoy while providing them with Fresh, seasonal, and local cuisine. So I guess I would still be a Chef who gets to Play with Knives, Fire, and Food all day long no one I know, unless you’re a CHEF! There really is nothing I could honestly think I would want to do, I love my Job and have a lot of fun doing it. If I could cook for anyone in the world It would be hard to say, but if I could have someone cook for me I would totally choose Chef Ramsey because that guy is awesome and I would love to taste his Food! Take Care- Chef Bobby Out!

FEATURED GUEST!

This week, we would like to feature one of our most loyal regulars, Deb Brubaker. Deb is an Account Executive and owns a local wine bar. She has 3 great dogs and loves to spend time with her friends at the patio bar at ZED451 and have them over for Sunday-Funday parties around her pool.

In our interview, this is what she had to say about ZED451:

-Why did you start coming to ZED451? “I was friends with Tim when he was the GM at another local restaurant; when we found out he was coming back to Boca, we were excited to see him.”

-What keeps you coming? “While it is good to see Tim, the staff and the atmosphere is what really keeps us coming! OUR bartender Chris is great… he always makes sure the olives are freshly stuffed with blue cheese! The outside bar is just fantastic… other than my back yard, there is just nothing else like it in South Florida.”

-What’s your favorite dish? “ Absolutely the Fondue on the Cravings Menu…Brunch is a very close second!”

-Who is your favorite server and why? “Chris is a great bartender…he actually calls to find out if we are coming and how many are coming to make sure he stuffs enough blue cheese olives! He is very attentive and friendly without being intrusive.”

ZED451, Boca Raton

BEST OF BOCA 2009!

Zed451 was voted the "Best New Glam Restaurant" of 2009 by the editors of Boca Magazine for its "drop-dead gorgeous contemporary space"!

S W E E T

BEST RESTAURANT DECOR from New Time/Broward Palm Beach

Maybe you have a weakness for guitar players. Or gangsters. Or celebrity chefs. But contemplating architect Chris Smith's design for Zed451 might just get you hooked on dudes who do singular things with vaulted ceilings, glass panels, and reflecting pools — for here is a space so full of magic and mystery that it's calculated to make any girl go "oooooh." The décor of this Boca outpost of Zed's Chicago-based chain — where one fixed price buys you a steady stream of meats, fish, and multiple trips to a central "harvest table" — is varied enough to yield multiple surprises. The rectangular central bar is neither indoors nor out but set in a nebulous limbo, so patrons sipping martinis on either side can contemplate how the other half plays. Opt for en plein air and you'll find yourself on a patio where a continuous, raised waterway recedes in the distance, banquettes snuggled alongside. Inside, every table occupies a corner of intimacy and repose with 360-degree views — warm colors, soft pillows, and cunningly arranged screens. A transparent wine room provides the illusion of a wall without the solidity. It's as if the designers have grasped exactly what makes us tick. As much as we might cherish our privacy or want to burrow away like a clutch of hamsters, we human beings are nosy, curious beasts, voyeurs with a hungry eye. Once we tear ourselves away from the salad bar, we can't stand to miss a trick.

CHECK OUT THIS UNPLUGGED LIST!

As we mentioned in our last post, we have an awesome ZED Unplugged program going on nightly. Stop by to hear these musicians rockin' out from 6-9pm!!

Monday and Tuesday-Adam Fine, acoustic guitar and vocals

Wednesday - Angelo Caruso, keyboard and vocal

Thursday - Alex Romano and Jerry Leeman, acoustic guitar and vocals

Friday - Carl Scmid and Jerry Leeman, acoustic guitar, violin/fiddle, vocals

Saturday- Jerry Leeman, acoustic guitar and vocals

Sunday - Macarldie Nibbs, steel drums

Unplugged food... unplugged drinks... unplugged music...

See it for yourself on our patio everynight of the week!

UNPLUGGED

UNPLUGGED menu, UNPLUGGED music and UNPLUGGED from everyday

Unplug with us from 4 til sunset everday.
We will be playing unplugged versions of your favorite songs and serving unplugged priced versions of your favorite ZED Cravings items like:
Deviled Eggs $2
Spiced Chicken Samosas $4
Draught Beer $4
Well Drinks $5
and much, much more.

Check back often for a list of musicians featured weekly.

MOM'S EAT FREE...yes, it's true.

Sunday, May 10 is Mother's Day and we thought we'd treat mom to something special - a complimentary meal. Splurge on a Crab Cake Benedict, Panettone French Toast and Chicken 'n Waffles while sipping a Strawberry Basil Mimosa, all with the ZED spin, of course. Have you made your reservations yet? Early slots are filling up so let mom sleep in and join us later in the day. But be sure to call and reserve your table today.

$35 per person
11:30am-3pm

We look forward to seeing you this weekend.

AND THE WINNER IS.....

Easter Sunday was fun for all....adults enjoyed a new twist on an Easter Egg Hunt where everyone received a Golden Egg full of surprise gifts. Thanks for spending the day with us - we hope you left with full bellies and armed with something to treat yourself with something nice. Oh, and thanks to our Easter Bunny for making his grand appearance and entertaining all.

BLOGGERS ABOUND

Zed offers tasty cravings

By Marie Speed

Apr 3, 2009

So we have good news about Mizner Park’s flashy new Zed 451…Starting last week they launched a bar food menu that is VERY affordable. The “Cravings” menu ranges in price from $4 to $15 and promises to be a tasty alternative to their full-blown prix fixe meal. I can vouch for the fondue myself as well as the mini-sliders.

I think this is a great idea and I am seeing more and more restaurants doing this: enticing customers during tough times with great deals. Good for Zed; we’ll be parked at the bar more often now!

TAKE IT TO THE PATIO

To celebrate the launch of the new menu, we're hosting a “Spring Cravings” party this Thursday, March 26, from 5:30 – 7:30 pm on the Outdoor Patio. You're invited to sample complimentary Liquid Market cocktails and items from the new Cravings menu while enjoying live music by Tammy and Michelle from the popular band, The Edge.

The Cravings menu includes Wild Boar Ribs ($12); a variety of Sliders – Beef, Crab Cake, Sausage and Veggie ($4 each); Vegetable Fondue ($10), Tuna Carpaccio ($12), Scallop Ceviche ($14), Spiced Chicken Samosas ($8), Grilled Steak Salad ($12), and Homemade ZED Bites, such as Fire Roasted Olives, Spiced Nuts and Deviled Eggs ($5) each. Offered in the Lounge daily from 11:30am until close.

Also coming soon is our EASTER BRUNCH. With a slight spin, we're having a GROWN UP EASTER EGG HUNT. Keep your eyes open for golden eggs full of surprise gifts (ie. movie passes, Spa and Salon Certificates. overnight hotel stays, iPods and more). Serving brunch from 11:30am-2:30pm.

We can't wait to celebrate the season with you.

REINVIGORATING FOOD & SERVICE

Palm Beach Post
March 13, 2009

Those at ZED451 set out "to create something truly unique," according to Daniel Harf, chief brand officer for Tavistock Restaurants, which developed the concept.

Although the restaurant incorporates some aspects of locally popular Brazilian steakhouses, Harf says, "We've taken the whole dining-out experience and looked at it differently."

To understand, he says, think of a party at your own home. You invite your friends into your kitchen where you have some favorite music you've recorded in the background. You pour a drink, have a few bits of charcuterie on the counter along with some choices of cheese that you offer as you toss a few interesting salads. Guests relax and help themselves.

Then you move into the yard where you light the grill and cook a few steaks and perhaps some fresh-caught fish. Guests taste a bit of this and a little of that.

Now translate that experience into a restaurant, and you have ZED451, Harf says.

The Harvest Tables replicate what you might serve your guests in your kitchen. Here you help yourself from charcuterie, cheeses and small platters of interesting salads. The platters hold about four servings of salads that are frequently replenished to look fresh and new.

Options might include spicy fruit salad; wedges of Bibb lettuce; and wild rice and pumpkin seed salad with orange and cranberry dressing. Comfort food sits alongside what Harf describes as more "edgy" options.

You won't see a chafing dish or sea of ice anywhere on these buffet tables. The cold food is kept cool on refrigerated slabs of marble, and the hot foods such as soups are in homey La Cocotte casseroles set on induction burners covered with smooth black stones.

You'll also see river stones on your table. A dish of them. When you are ready for your entree, place one by your plate. That's the signal for a chef complete with toque to stop by your table to offer you a taste of what he's carrying on a swordlike skewer or small platter.

People love it when the chef finds time to come into the dining room and talk to them, Harf says. At ZED451, the chef not only stops to talk but to discuss and carve a selection of entree.

"You decide if you'd like to sample it or not," Harf says (small tongs at your place setting let you help yourself from his platter or skewer).

The dish might be 35-day-aged Greg Norman, Australian Wagyu that is cooked and sliced to order, braised short ribs served with creamy horseradish sauce or tempura-battered mahi mahi in orange glaze served with mango salsa. Each evening there are 15 entrees from which to choose, says Steve Byrne, director of culinary operations.

Another part of the concept: Your meal is prix fixe ($33 for the Harvest Tables; $55 for Harvest Tables plus entrees; dessert ordered from a menu is additional).

Oasis Collection 2009, ZED451 and Salon Oasis

Straight from Fashion Week 2009. More than 30 local models will showcase the hottest trends in hair and color, while National Platform Artist PATRICK FITZWATER demonstrates why hair texture, facial structure, style and appearance should determine the chosen hair fashion for every individual. Patrick’s enthusiastic flair and entertaining style certainly made this a memorable event.
As you can see, it was a full house (or patio) and thanks Cary for sharing your great shots.

Click here to see more about the party.

ZED451 in Boca Raton Serves Comfort Foods and More Edgy Options

Sun Sentinel: February 26, 2009

South Florida is known for its extensive eating options — everything from ethnic eateries to lovely locations, from opulent extravaganzas to mom and pop places. But we've found three unique restaurants that for one reason or another make dining a little different. Sure, you say, there's nothing new under the sun. And of course you are right. But these three spots rethink the same old, same old. If you can't visit these spots yourself, we bring you a sample of their recipes so you can enjoy a taste of them at home.

Those at ZED451 set out "to create something truly unique," according to Daniel Harf, chief brand officer for Tavistock Restaurants, which developed the concept. Although the restaurant incorporates some aspects of locally popular Brazilian steakhouses, Harf says, "We've taken the whole dining-out experience and looked at it differently."

To understand, he says, think of a party at your own home. You invite your friends into your kitchen where you have some favorite music you've recorded in the background. You pour a drink, have a few bits of charcuterie on the counter along with some choices of cheese that you offer as you toss a few interesting salads. Guests relax and help themselves.

Then you move into the yard where you light the grill and cook a few steaks and perhaps some fresh-caught fish. Guests taste a bit of this and a little of that.

Now translate that experience into a restaurant, and you have ZED451, Harf says. The Harvest Tables replicate what you might serve your guests in your kitchen. Here you help yourself from charcuterie, cheeses and small platters of interesting salads. The platters hold about four servings of salads that are frequently replenished to look fresh and new.

Options might include Spicy Fruit Salad; wedges of Bibb lettuce; and wild rice and pumpkin seed salad with orange and cranberry dressing. Comfort food sits alongside what Harf describes as more "edgy" options.

You won't see a chafing dish or sea of ice anywhere on these buffet tables. The cold food is kept cool on refrigerated slabs of marble, and the hot foods such as soups are in homey La Cocotte casseroles set on induction burners covered with smooth black stones.

You'll also see river stones on your table. A dish of them. When you are ready for your entree, place one by your plate. That's the signal for a chef complete with toque to stop by your table to offer you a taste of what he's carrying on a sword-like skewer or small platter.

People love it when the chef finds time to come into the dining room and talk to them, Harf says. At ZED451, the chef not only stops to talk but to discuss and carve a selection of entree.

"You decide if you'd like to sample it or not," Harf says (small tongs at your place setting let you help yourself from his platter or skewer).

The dish might be 35-day-aged Greg Norman Australian Wagyu that is cooked and sliced to order, braised short ribs served with creamy horseradish sauce or tempura-battered mahi mahi in orange glaze served with mango salsa. Each evening there are 15 entrees from which to choose, says Steve Byrne, director of culinary operations. Another part of the concept: Your meal is prix fixe ($33 for the Harvest Tables; $55 for Harvest Tables plus entrees; dessert ordered from a menu is additional).

Spicy Fruit Salad at Zed451 in Boca Raton
(Michael Laughlin, Sun Sentinel / February 25, 2009)
• 1 1 / 3 cups (1 / 2-inch) cubes seedless watermelon
• 1 cup (1 / 2-inch) cubes fresh pineapple
• 1 1 / 3 cups (1 / 2-inch) cubes mangoes
• 1 1 / 2 cups (1 / 2-inch) cubes peeled seedless cucumber
• 3 tablespoons fresh lime juice
• 1 teaspoon crushed dried red pepper flakes
• 1 / 2 teaspoon Kosher salt
• 4 teaspoons fine julienned fresh mint, for garnish

Combine watermelon, pineapple, mangoes, cucumbers, lime juice, pepper flakes and salt; let sit at room temperature 30 minutes. Place in 4 bowls and garnish with mint. Serve immediately. Makes 4 servings.

Per serving: 80 calories, no fat, no cholesterol, 21 grams carbohydrates, 2 grams total fiber, 16 grams total sugars, 18 grams net carbs, 1 gram protein, 149 milligrams sodium.

Cheddar Buttermilk Biscuits at Zed451 in Boca Raton
(Michael Laughlin, Sun Sentinel / February 25, 2009)
ZED451 Buttermilk and Cheddar Biscuits.

Unlike a traditional biscuit, these are very tender. Be sure to let them sit a few minutes out of the oven before removing them from the pan or they will crumble.
• 3 / 4 cup sugar
• 2 teaspoons kosher salt
• 6 tablespoons shortening (such as Crisco)
• 1 egg
• 1 (8-ounce) package shredded cheddar cheese (1 cup)
• 1 1 / 2 cups buttermilk
• 1 tablespoon chopped fresh chives
• 1 3 / 4 cups flour
• 3 / 4 cup pastry flour
• 2 tablespoons cup baking powder

Generously grease 52 mini muffin cups or 26 regular muffin cups. Preheat oven to 425 degrees. In an electric mixer with paddle attachment, combine sugar, salt and shortening on medium speed 5 minutes until creamy, scraping down side of bowl as necessary. Add egg and beat 3 minutes, scraping down side of bowl as necessary. Add cheddar cheese and blend 3 minutes, scraping down side of bowl as necessary. Add buttermilk and chives and beat on low speed 2 minutes. Meanwhile, sift or whisk together the flours and baking powder. Turn mixer to lowest speed and add flour mixture; beat 2 minutes. Raise speed to medium low and beat 2 minutes. Raise speed to medium and beat 2 minutes. Use batter to fill prepared pans. Bake mini pans about 15 minutes; regular pans about 25 minutes until golden and set. Let sit 3 minutes before removing from pan. Makes about 52 mini biscuits; 26 regular biscuits.

Per mini biscuit: 67 calories, 41 percent calories from fat, 3 grams total fat, 1 gram saturated fat, 9 milligrams cholesterol, 8 grams carbohydrates, .1 gram total fiber, 3 grams total sugars, 8 grams net carbs, 2 grams protein, 174 milligrams sodium. Per regular biscuit: 134 calories, 41 percent calories from fat, 6 grams total fat, 5 grams saturated fat, 17 milligrams cholesterol, 16 grams carbohydrates, .1 gram total fiber, 7 grams total sugars, 15 grams net carbs, 4 grams protein, 348 milligrams sodium.

GOT YOUR FIX

Last Thursday was a day that chocolate lovers in South Florida will probably never forget. At Boca Magazine's Chocolate Decandance party, people certainly got their fix of chocolate that came in all shapes, sizes and forms. Whether your favorite be milk, dark, covered, smothered, melted or something in between, this event was one that shouldn't have been missed.

Kate Milashus, Pastry Chef extraordinaire, made a scrumptious Bread Pudding, that was devoured by all. Too bad they didn't have take out - who wouldn't have loved to dive into that late night?

Also note that tables are full for Valentine's Day (this Saturday) but be sure to join us for a pre- or post-dinner cocktail on the patio or in the lounge. Better yet, bring your "sweetie" to BRUNCH on Sunday (11:30-2:30pm) and keep the lovin' goin' all weekend long.

YOU ASKED, WE LISTENED

For those of you who frequent ZED451, you know one of our signature drinks is the Blackberry Mojito. Many of you have been asking, "Just how is it made?" Well you asked, and we're listening. Just in time for Valentine's Day we thought it's the perfect time to share a little love. Or in this case, we're sharing something we truly love. Enjoy, and don't forget to make your reservations for The Big Day; it's next weekend.

Blackberry Mojito
Ingredients
5 blackberries
10 mint leaves
1 fresh, sliced lime
2 tbsp granulated sugar
2oz 10Cane Rum
2oz Soda Water

Recipe
Muddle together blackberries, mint, lime, and sugar. Add 10Cane Rum and ice. Shake 4 times and pour into beer glass. Top off glass with additional ice if needed and finish with soda water. Garnish with a fresh sprig of mint.

LOVE POTION

Romance-Inducing Cocktails for You and your Valentine

By Rochelle Oliver, Metromix

Like a ring of age that grows around a tree, Valentine's Day is a time to celebrate the resilience of a relationship, a bond grown a bit stronger, a love that has lasted a little longer. Rings, champagne and chocolate hearts are futile symbols of adoration. While nothing can compare to butterflies, these love potions come pretty close.

BE PART OF THE MIX

MOROCCAN CHICKEN

By Rochelle Oliver, Metromix

The bite: The Moroccan chicken scores high on this week’s list of delectable dishes. This fire-grilled chicken balances a bevy of spices, and proves to be one of the most popular items served at ZED451. The farm-raised chicken is seasoned with ginger, cinnamon, smoked paprika, coriander, cumin, fresh cilantro, and a house-blended oil comprised of 80-percent canola and 20-percent olive oil, fresh squeezed lime and salt.

The man: “We had to find a perfect balance to please everyone,” said Executive Chef Armando Galeas, who spent one month on the dish. The first attempt was too spicy. Later, it tasted of too much cinnamon. The marinating time was also a back and forth battle. At first it wasn’t long enough, and later turned out to be too long. Four hours seemed to be just right.

The atmosphere: Efforts to create the delicate balance aren't just seen in the cuisine, which offers up an average of 16 to 21 selections of meat and fish nightly, but also in the service. At first ZED451 might remind you of a Brazilian steakhouse, certain concepts like the tableside chefs who enter the dinning area wielding everything from sausage to filet mignon and select fish, slice away at the costumer’s request. However, this Chicago-based establishment is upscale and its harvest table maintains small amounts of food that frequently needs to be refilled. That way, the house-made soups, salads, artisan cheeses stay remains fresh.

Cost: Dinner / $55 all-you-can-eat; desserts extra. Brunch / $33, served Sundays, from 11:30 a.m. to 2:30 p.m.

WHAT ARE THEY SAYING?

Dear Angela,

Dinner was fabulous. Everyone raved about the Harvest Table; I didn't realize we had one vegetarian in the group and she was more than satisfied with her choices. Our servers were terrific - the only complaint we had was the temperature. The room was really chilly - we had to explain to the folks from Colorado that we just don't always have heat in Florida - just air conditioning. All our guests were very happy with the restaurant and can't wait to see if one opens in their cities!

Thanks for your help in making our event a success!

Annette

PS - I also wanted to thank you for the donation to BOFTY for their Camp Jenny fund raiser - the kids really appreciate your help.

39 PLACES TO DINE IN 2009

Yep, you guessed it.

ZED451 is the place to be this year. It's all about great food, great conversation and being in a place that feels like your home. The Palm Beach Post agrees with us too. Check out the article in today's food section.

TO A SWEET NEW YEAR

The holiday craziness and champagne toasts are behind us. Now what? Are you making New Year's resolutions? If so, is it something unique or something to challenge yourself? My goal this year is try something new, maybe once a month, once a week. I'm not quite sure yet but my goal is to put something interesting on my calendar so that I'm meeting new people, trying a new food or wine, or putting myself in new situations.

With that, I'm looking to February and marking my calendar for the CHOCOLATE DECADENCE party hosted by Boca Raton Magazine benefiting the Junior League of Boca Raton. You too should make note and join me for this event Thursday, February, 5th from 6-9pm.

After all, it's a sweet new year and we should all be rewarded.