YaDa Chef Private and Personal Chefs

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is an eight meal minimum (any combination of the below choices) with each order for each week. For more information,  info@yadachef.com  or 954-367-YADA (9232). Orders must be received by 12noon Friday for delivery the next week. For the week of April 27, here is the menu: Spanish Empanadas served with a Salad - browned ground meat with onions, olives, and raisins sealed and baked to a golden brown in a flaky pastry dough. Seafood Stuffed White Fish served with Rice and Vegetable - mild white fish stuffed and rolled up with seafood stuffing topped with a chardonnay "cream" sauce. Garden Vegetable Enchiladas - delectable veggie version... tortilla shells rolld with zucchini, squash and corn surrou

NEWS   APRIL 12, 2020 '...severe, perhaps disastrous, repercussions' Smithfield Foods, one of the nation's largest meat producers, has an ominous warning about America's food supply. The company announced on Sunday that it was closing its Sioux Falls, South Dakota, plant after nearly 300 employees there tested positive for coronavirus, the Associated Press reported. The plant is one of the largest pork processing centers in America, and is responsible for producing 18 million servings of food per day. In a statement, Smithfield President and CEO Kenneth Sullivan said the COVID-19 outbreak is having disastrous impacts on the U.S. food supply chain. "The closure of this facility, combined with a growing list of other protein plants that have shuttered across our industry, is pushing our country perilously close to the edge in terms of our meat supply," Sullivan warned. "It is impossible to keep our grocery stores stocked if our plan

Serve this hot or let it cool and serve it at room temperature. A great year round dish to take the chill out of you in winter or as a cool summer time meal. Serves 4 3 tablespoon/45ml 1pound/450g italian turkey sausage, cut into bite size pieces or crumbled 3 cloves garlic, minced 3-4 leaves fresh sage, minced 2 large tomatoes, seeded and diced substitute 15 ounce/425g can 28 ounce/790g can canellini beans (white beans) ½ teaspoon/2ml sea salt ½ teaspoon/2ml black pepper Heat the oil in a skillet or saucepan over medium-high heat. Cook sausage 3-4 minutes. Add the garlic and sage and sauté just until the garlic begins to brown, about 1 minute. Add the tomatoes, reduce heat to medium and simmer for about 10 minutes. Stir in the cooked beans, salt and pepper. Simmer another 10 to 15 minutes over low heat. Serve hot or at room temperature. private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-36

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays* and/or Thursdays. There is an eight meal minimum (any combination of the below choices) with each order for each week. For more information,  info@yadachef.com  or 954-367-YADA (9232). Orders must be received by 12noon Friday for delivery the following week. For the week of April 20, here is the menu: Steak with Adabodo Paste with Chipotle/Corn Mashed Potatoes -  prime fillet of beef grilled with a sweet garlic/lime/chili paste   CW’s Chicken with Walnut Aillade over Pasta - boneless chicken marinaded in yogurt and browned served over pasta with garlic/walnut sauce Balsamic/Honey Glazed Salmon with Rice and Vegetable - roasted sashimi grade salmon topped with a balsamic/honey reduction Kotopoulo Skorthato (Greek Lemon/Garlic C

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays* and/or Thursdays (*due to the Easter holiday deliveries will not be made until Tuesday). There is an eight meal minimum (any combination of the below choices) with each order for each week. For more information,  info@yadachef.com  or 954-367-YADA (9232). Orders must be received by 12noon Friday for delivery the next week. For the week of April 13, here is the menu: Super Sloppy Joes with Crusty Rolls and MM Potato Salad - lean ground turkey simmered with peppers and onions in a rich tomato sauce Spicy Orange Lo Mein - boneless chicken breast marinated in a spicy orange  sauce and stir fried with snow peas, peppers, mushrooms and green onions, tossed with noodles Chicken Stuffed Tomatoes with Baguette - ripe jumbo tomatoes stuf

There are so many ways to pitch in. By  Tim Nelson   March 20, 2020 As you’re no doubt realized by now, we’re in the beginning of what could be a historically bad time for bars and restaurants. The precipitous drop in revenue (even for restaurants who can still deliver) has and will continue to inspire widespread layoffs, given that the hospitality business model isn’t designed to withstand prolonged service disruptions. Even wildly successful establishments and well-known restaurateurs fear that the places we love to eat and drink will be long gone by the time Coronavirus is a thing of the past. So what is to be done? Alex Stupak, chef and owner at New York restaurants like Empellón, makes a  compelling case  for significant financial assistance from the federal government. While some form of relief for restaurants and their employees is hopefully on the horizon, the government’s response to other facets of this crisis so far has made it clear that we can’t sit

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is an eight meal minimum with each order for each week. For more information,  info@yadachef.com  or 954-367-YADA (9232). Orders must be received by 12noon Friday for delivery the next week. For the week of April 5, here is the menu: Grilled Salmon with Mustard Glaze served with Rice and Vegetable - sashimi grade salmon topped with a sweet/spice mustard glaze and grilled. Spring Turkey Ham with an Apricot/Mustard Glaze served with Potato and Vegetable - English mustard, cloves and sweet apricots are baked with the turkey ham. Fettuccini with Roasted Asparagus, Leeks, and Turkey Ham - fettuccini tossed with roasted farm fresh vegetables mixewd with our healthy "cream" sauce. Baked Chicken Tap

Apparently, the cured pork product isn't a popular stockpile staple. By Jelisa Castrodale  Updated April 01, 2020 If you've been able to get out of your house and into a  supermarket  lately, you've probably spotted a number of bare shelves scattered throughout the store. Sure, all of the toilet paper has been sold out for what feels like years, but meat and dairy cases have also been empty, and good luck if you need eggs, bananas, or peanut butter. But according to  Bloomberg , nobody seems to be panic-buying bacon right now. The U.S. Department of Agriculture says that the price of pork bellies has dropped to 41 cents per pound, which is the lowest they've been since 1999. (And here's a shoutout to those halcyon days in 1999, back when we all thought that the worst thing we'd ever have to endure was Jar Jar Binks.) Shoppers haven't completely abandoned buying bacon, it's just that most of us would rather have it at a restaurant or

Serves 4 4 Sirloin Steaks ½ tsp salt ¼ tsp pepper 2 tsp olive oil 8 oz baby bella mushrooms, sliced 3 cloves garlic, minced 28 oz can crushed tomatoes 1 tsp red pepper flakes 2 TB balsamic vinegar Season the steaks with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high  heat. Add the steaks and cook for 3 to 4 minutes on each side; transfer to a plate. In the same skillet, add the remaining 1 tablespoon olive oil, the mushrooms and garlic; cook, stirring,  for 3 minutes. Stir in the tomatoes, 1/2 cup water and the crushed red pepper; bring to a boil. Lower the heat, cover and simmer, stirring occasionally, for 15 minutes. Stir in the vinegar, then return the steaks  to the skillet and cook until heated through. Serve the steaks topped with the tomato ragu and grated cheese. Serve with polenta. private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232)

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is a seven meal minimum with each order for each week. For more information, info@yadachef.com or 954-367-YADA (9232). For the week of March 30th, here is the menu: Chicken and Sundried Tomato Wonton Ravioli - wonton ravioli stuffed with chicken sundried tomato and a touch of mint surrounded by YaDa’s diced tomato sauce Italian Style Pork Chops with Vinegar and Sweet Peppers with Potato and Vegetable - pork chops roasted with onions, garlic, bell peppers and a chardonnay vinegar reduction Rigatoni with Broccoli, Turkey Sausage and Pine Nuts - mild Italian-style turkey sausage sauteed with broccoli and tossed with toasted pine nuts and lemon slices Balsamic Glazed Tuna with Rice and Vegetable - sas