YaDa Chef Private and Personal Chefs

Making a difference, one bag at a time For more than 20 years, the National Association of Letter Carriers (NALC) has conducted an annual nationwide food drive on the second Saturday in May. Using the unparalleled postal networks, letter carriers collect non-perishable food donations on that day as they deliver mail along their postal routes. This food drive is the largest one-day food drive in the United States. Just place a bag (or bags) of non-perishable food items by your mailbox before your regular mail pickup on Saturday, May 12, and your letter carrier will do the rest. And all food remains in the community from which it was collected, to help stock local food pantries and other food charities. For more than a decade, the drive has annually collected more than 70 million pounds of food. Over the course of its history, the food drive has collected 1.4 billion pounds of food to help feed our neighbors. Suggested donations include: Canned meats such as tuna, salmon, c

What is carpaccio and why am I doing it three ways?   Carpaccio is traditionally a raw meat (beef), thinly sliced, drizzled with a dijon sauce and served as an appetizer.  It is now quite common to refer to fish such as tuna or even vegetables and fruit sliced paper thin and drizzled with some version of a vinaigrette. It was invented in Italy at Harry’s Bar in Venice for a Countess whose doctor recommended she eat raw meat.  Giuseppe Cipriani, the owner of Harry’s, named it after Vittore Carpaccio, an artist, because the colors in the dish reminded him of the paintings. You have the what and a background - the why is once again inspired by another page in this magazine. This time the inspiration comes from our teen artist Alyssa Coleman and her photo of beef carpaccio. The other two more “modern” versions are for those that do not eat beef and for our vegan friends. Beef Carpaccio Serves 4 8 ounces/225g fillet of beef, sliced thin* 1 lemon zested and juiced (about

  We have you covered with your next dinner party. With our promotional pricing, you and five of your closest friends can enjoy a delightful time eating and enjoying each other's company.  For more details call or email us and we will begin the menu creation for your special meal. 954-367-YADA (9232) | info@yadachef.com personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com

  We challenged nutritionist Tricia Williams to healthy-up the king of packaged cupcakes At first glance, you might be fooled: These cupcakes look exactly like the real deal. But a bite into the denser, less-springy cake makes it obvious that they aren't the packaged originals--though mostly in a good way. The dark chocolate and coconut combination is tasty, since the coconut is subtle. (Actually, the flavor reminded us a little of Mounds bars.) Like Tricia said, the quinoa's earthiness showed up in the slight aftertaste. There wasn't as much creamy filling, but that was ok. Our only complaint was that the "ganache" frosting on top hardened like a candy bar after being refrigerated. All in all, you definitely feel like you're eating a cupcake, so it's a great substitute. -- Danielle Walsh "Hostess" Cupcakes Recipe by Tricia Williams and Elisabeth Nelson Makes 24 cupcakes INGREDIENTS Cake: 1/4 cup coconut oil 2/3

September 11, 2016  By  Peruvian Food Lover   Many people ask the question “Is ceviche healthy?” but what they are really asking is “Is ceviche fattening?”. This article will focus more on the   nutritional value   of the Peruvian dish, rather than discuss it as a food for weight-loss. Fat, in itself, is not fattening. Eating too much bad fat, not exercising, and consuming empty calories will make you pile on the pounds. Likewise, eating   kilos of nutritious fish   dishes at every meal will probably do the same. Ceviche is an inherently   healthful   dish as it can be prepared without the inclusion of processed foods and contains nutritious ingredients. If you want to eat healthily, eat ceviche! If you want to lose weight, change your lifestyle! Ceviche includes  raw , uncooked fish as a base element. It should be noted that  raw fish may carry pathogens  that can make humans sick. Bacterias such as  Vibrio Parahaemolyticus  have caused outbreaks of gastroenteritis in m

A major overhaul to safeguard the country’s produce is not yet in place, confounding attempts to shut down virulent strains or prevent them altogether. By  JAN HOFFMAN MAY 7, 2018 Scientists searching for a toxic strain of E. coli that has raced across 25 states, sickening 121 people and killing one, have been able to identify the general source as the Yuma, Ariz., growing region. But as the outbreak enters its second month, they still cannot find the contamination itself — it could be lurking in the area’s fields, water sources, harvesting equipment, processing plants or distribution centers. Federal officials predict that the outbreak, linked to romaine lettuce, will continue for several weeks. It is the largest American E. coli flare-up since 2006, when tainted spinach sickened 199 people across 26 states. The current outbreak, and particularly obstacles to tracing it, underscore vulnerabilities in the monitoring of fresh produce. “This is an era of big data and t