Behind Every POWERHOUSE Flavor is
the ARCHITECT That Builds The Experience:

Welcome to my world of all things flavor! Having struggled with weight
issues more than half of my life I dispel the myth that healthy food
is lifeless and bland. Enjoy your epicurean journey as you
explore the globally inspired flavors, ingredients and recipes
that deliver healthier ideas sending your taste buds
into a state of sublime.





Portland Jerk Festival – Sunday, July 5, 2015 in Portland, Jamaica

Chef Judson Todd Allen to make appearance at the 15th annual Portland Jerk Festival. Held in the birthplace of jerk cuisine, The Portland Jerk Festival is the Caribbean’s largest food celebration. CLICK HERE to follow me on my journey to the Portland Jerk Festival.

Taste of Chicago 2015 Live Cooking Demonstration with Celebrity Chef Judson Todd Allen

Visit Chef Judson Todd Allen as he brings Farm to Table, Summer Inspired Caribbean Fusion Cuisine to this years (2015) Taste of Chicago – Saturday, July 11th at 4:30PM at the Mariano’s Culinary Demo Pavilion.

Architect Your Flavor With My Summer Featured Recipe

Grills are fired up and its time to infuse global flavors with some classic dishes.
Here is one of my favorite recipes inspired by the summer street food – Mexican Corn.

Mexican Inspired Grilled Corn Bisque

This quintessential summer decadence highlights the sweet flavor of locally grown grilled yellow corn in tandem with the spice of Chef Judson’s signature hot sauce.
While most bisque soups are laden with heavy cream and butter, this dish takes on a lighter fair substituting with roasted cauliflower and light coconut milk to add richness to the soup.
Topped with cotija Cheese, smoked paprika and cilantro, this dish is simply divine.

Grilled Corn

Mexican Inspired Grilled Corn Bisque

By: Chef Judson Todd Allen

Serves 4-5
Preparation Time: 25 – 30 minutes (includes prep and cook time)


Cooking Instructions
  • 6 Ears of Fresh Yellow Corn, Cleaned and shucked

    1/2 Medium Vidallia Sweet Onion, Cut into quarters

    1/2 Poblano Pepper, Cut into quarters

    1 cup of Light Coconut Milk

    1/2 cup of Vegetable Stock

    1/3 cup of Cauliflower

    3 Tbs Chef Judson Todd Allen Habanero Hot Sauce “Less Hot More Flavor”

    2 Tbs Extra Virgin Olive Oil

    3 Sprigs of Fresh Thyme

    1 tsp Sea Salt

    1 TBS Chili powder and smoked paprika blend

    1/4 cup Cotija cheese or Parmesan

    1/2 Lime Juice

    Chopped parsley for garnish

  • On a large sheet tray lined with parchment, place your veggies and herbs including corn on the cob, onion, poblano peppers, and cauliflower and thyme. Drizzle olive oil over the veggies and grill or roast at 450 degrees for 20 to 25 minutes (or until caramelized).

    After the veggies have grilled or roasted, cut the corn from the cob into a clear bowl.

    In a blender, add your roasted veggies, corn kernels, coconut milk, veggies stock, hot sauce and sea salt. Blend until smooth and creamy.

    Transfer the creamy corn bisque to a stock-pot over a medium heat and allow flavors to meld together.

    Top with cotija/parmesan cheese, smoked chili powder & paprika, lime and parsley.

    Serve either warm or cold.