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.