Holiday Decorations Tips by Roxy-NBC 6

Click Here

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.

INGREDIENTS

• 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

PROCEDURE:

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.

Thanksgiving, Plan B: Relax, dine out or take out

ZED451, at 201 Plaza Real in Boca Raton’s Mizner Park, is serving a Thanksgiving Day menu in addition to its popular fire-roasted meats. Also offered: the “Everything But the Turkey” Thanksgiving take-out menu.

This includes ready-to- serve portions (to serve 10 to 12) of smoked gouda mashed potatoes, spiced sweet potato mash, corn bread and sausage stuff- ing, among other dishes, all which will be ready for pick up the day before Thanksgiving between 11 a.m. and 9 p.m. For order forms that can be faxed or e-mailed, visit www.zed451.com or call (561) 393-3451.

*Article found on page 5 of the Food Section in the Palm Beach Post. click here for more information on The Palm Beach Post.

Downtown Boca Once Again Becomes Finstown This Sunday, September 19th At Mizner Park

BOCA RATON, FL (September 16, 2010) – Following a victorious first Fins’ South Florida’s Biggest Away Game Party at Mizner Park last week during the Dolphins’ season opener, Finatics of all ages and their families, friends and colleagues are once again invited to come out to enjoy the free festivities and unique fan experiences during the team’s second Away Game Party this Sunday, September 19th. The fun begins at 12 Noon at the “50 yard line” of Mizner Park (at the Grand Center Fountain area) until the final seconds of the Dolphins’ game against the Minnesota Vikings.

This week’s festivities will include autograph signing and photos with Dolphins alumni Louis Oliver and Troy Drayton and performances and meet-and-greets by Dolphins Cheerleaders. Sharing the aqua and orange stage with alumni and cheerleaders will be TD the mascot and Fins Force who will get Dolphin Fans, from young to old, revved up for the big game, while live music, stilt walkers, power skippers and a “live” bronze” football player keep the energy going throughout the day.

The pre-game Pep Rally starts at 12 Noon with chances to win one of 15 Dolphins home game Family Four Packs. The youngest fans can play at the Dolphins’ Bounce House, while both young and older can test their skills at the Dolphins Football Toss. Come game time, all can enjoy watching the game on 52” flat screen televisions in special tented areas set up with cooling fans at participating restaurants, many of which are offering special menus and drink discounts.

New youth-oriented activities to follow the Pep Rally this week will include:

• A junior football clinic coached by Dolphins alumni Lamar Thomas, James McKnight, and Ed Perry featuring offensive and defensive drills including hurdles, knock-away dummies, ladders and halfback pads just like the Dolphins players.
• A Cheerleading clinic for youth aspiring to become a Dolphins Cheerleader one day who want to learn some great moves, tips and routines.

Throughout the event, there will be trivia and interactive games, including “Win It In A Minute” type activities and contests during which participants can win a variety of prizes. These include Dolphins home game tickets, an autographed Jersey, autographed helmet and football, year-long subscription to Dolphin Digest and more.

For more information on Downtown Boca’s South Florida’s Biggest Away Game Party this Sunday, visit www.downtownboca.org where visitors can also sign up for Facebook and Twitter to receive all Downtown Boca news.

Chef Luis Cooks Up Herb Crusted Brick Chicken on NBC6

Here is the Recipe:
ZED451_HerbCrustedBrickChicken

New Times: New Menu at Zed451

Boca Raton's ZED451 has taken the concept of "American Churrasco" and ran with it. That's great for folks looking to sample widely from an array of steaks, pasta, salads, and more. But for those looking for a slightly lighter, smaller package, Zed is introducing a new a la carte small plates menu. Choose from hearty dishes like fire-grilled ribeye with balsamic glazed onions ($14), Asian pork belly in five-spice hoisin sauce ($10), citrus dusted salmon ($12), rosemary seasoned double-cut lamb chops ($19), and more. And if you still want to go the churrasco route, it's priced at $44 per person.

Source

ZED451 Named Best of Boca

In Boca Raton Magazine's Annual Best of Boca and Beyond Issue, the Mussels at ZED451 were names on of the "Appetizers we Love." They said: "Mussels in steamed broth at Zed 451 in Mizner Park receive a thumbs-up (we love that sassy little bar menu)..."

One of the judges for the annual awards also commented, “Zed 451 [at Mizner Park] has the absolute best mussels in town!”

It only gets better, every Monday - Saturday from 4:30 p.m. - 7:30 p.m. and again from 9:30 p.m to Close, plus all day on Sunday -- all appetizer and drinks (including the mussels) are half-price! You can't find a better deal than that. Visit www.facebook.com/zed451boca for more information.

New Times: Zed451 Steps Up Its Game

By Eric Barton
Thursday, July 15, 2010

Usually when we bash a restaurant, as we did with a review of Zed451 in November 2008, the place fades into restaurant obscurity and eventually quietly closes. It's not that restaurant critics have a crystal ball — it's just that bad restaurants tend to die early deaths. Not so with Zed, which took its early lumps as lessons.

First off, this churrasquería-style restaurant lowered its prices: The salad-bar-only option dropped from $33 to $22, and the full meat parade went from $59 to $44. Brunch on Sundays is a downright steal at $24, which includes breakfast fare on the salad bar, the churrasquería meats, and a dessert station. For those not interested in the roving meats, Zed added a new à la carte menu.

The restaurant also solved the issue of bland offerings, and now the "harvest table" includes creative and flavorful dishes like spiced Fuji apple salad, watermelon with feta, mini-bruscetta-stuffed tomatoes with balsamic reduction, and a radically creamy and spicy tomato soup with garlic-crusted croutons. The offerings were enough to keep two vegetarians in our group busy long after the meat eaters quit. And there's plenty to sample when it comes to the meat: The roving chefs doling out slices of skewered meat serve such gems as New Zealand red deer meat with a red wine reduction, braised Asian pork belly, Moroccan chicken, and a bottom sirloin marinated for four days in herbed buttermilk. If you haven't quit after all that, go for the s'more pie, a tart of graham cracker with a roasted marshmallow center, a bittersweet chocolate ganache, a sour cherry compote, and two kinds of ice cream.

Yeah, Zed451 fixed its problems, and we're glad it listened.

Source: http://www.browardpalmbeach.com/2010-07-15/dining/zed451-steps-up-its-game

ZED451 – The Art of a La Carte

ZED451 introduces a new savory Small Plates Menu and a la carte selections in addition to its American Churrasco menu. New additions give guests the chance to try ZED offerings in smaller portions.

The new Small Plates choices range from a fire-grilled Ribeye with balsamic glazed onions ($14) to an Asian Pork Belly in five-spice hoisin sauce ($10). For those who prefer fish, Chef’s selections include seared Rare Ahi Tuna with miso soy vinaigrette ($12) or citrus dusted Salmon ($12). New a la carte selections include citrus rosemary seasoned Double-cut Lamb Chops ($19), Grilled Prawns and Diver Scallops with a house made basil oil and summer ratatouille ($15) and the acclaimed ZED Kobe Burger ($14).

“We listened to our guests,” explained Chef Steve Byrne, director of culinary operations. “ZED51 offers a truly unique culinary experience, and now with a la carte options, people will have more reasons to visit.”

The restaurant will continue to serve its award winning American Churrasco experience in addition to the new items. Billed as the ultimate ZED experience, the unlimited menu includes up to sixteen daily creations of meats, fish, poultry and game served tableside by the Chefs who prepare them.

The American Churassco experience includes the abundant Summer Harvest Tables, laden with a selection of seasonal fresh fruits, charcuterie, artisan breads and composed salads. The full American Churrasco menu is $44 per person, or guests can opt for the Summer Harvest Tables alone for $22 per person. House made desserts created by renowned Pastry Chef, Kate Milashus, include Mango Crème Brulee ($10) and Butterscotch Bread Pudding ($10).

ZED451 is open seven days a week for dinner starting at 4 p.m., and Sunday brunch starting at 11 a.m. Complimentary valet parking is available. For more information or to make reservations, please call (561) 3-ZED451 or visit www.ZED451.com.

Chef Luis Aguilar on NBC6 - Miami

ZED451 Executive Chef, Luis Aguilar, stopped by NBC6 and demonstrated how to prepare ZED451's mouth-watering Buttermilk Marinated Bottom Sirloin and a new twist on Grilled Vegetables.

Grey Goose Martini Up - 1/2 Price
Johnny Walker Red On the Rocks - 1/2 Price
Jack and Coke - 1/2 Price

You name it, it's half price at ZED451! Monday to Friday from 4:30pm - 7:30pm and then again from 9:00pm to Close.

We're redefining the Boca Happy Hour Scene with a deal that can't be beat! Join us today!

*Liquid Market Cocktail Excluded, other restrictions may apply.

Did you see our own Chef Bobby Laggan on CBS12 this weekend? He was cookin' up everyone's favorite, Buttermilk Marinated Bottom Sirloin. Feel free to try this at home, or come down to ZED451 at Mizner Park and Chef Bobby will cook it for you!

Chef Bobby Cooks at Bloomingdales

ZED451 Executive Chef, Bobby Laggan, participated in a cooking demonstration at Bloomingdale's at the Town Center Mall. If you missed it, stop by to try some of Chef Bobby's cooking.