YaDa Chef Private and Personal Chefs

Emily Hannemann Updated: Jun. 25, 2020 There are very few foods as versatile as cheese. Whether you’re a fan of string cheese sticks or an amazing grilled cheese, cheese has a special place in our hearts, reserved for the most sacred of snacks. But unfortunately, much like the meatpacking industry, cheesemaking has not been immune from the effects of COVID-19. As a result, you might see prices increase on dairy products. The Price of Cheese Is Always Changing If you were really,  really  paying attention to cheese prices over the past few weeks, you might’ve noticed them dropping—according to The New York Times, they hit record lows in previous months. Then, the price of cheese shot to a 20-year high starting on June 8. What’s up with the huge changes? At first, there was a surplus of cheese to be had as schools and restaurants no longer needed it in large quantities. That caused prices to fall, but it’s led to an imbalance as production slowed because of COVID-19. Workers in productio

Restaurants are much more than places where we feed ourselves, soothe our souls, and mark life’s big moments. They are the backbones of our communities. And they are worth fighting for. We hope we can all eat in their dining rooms, together, one day soon. By  Food & Wine Editors What do you miss most about restaurants right now? I miss the anticipation, the hum, the smells, the glow. I miss how restaurants restore me, whether it’s tacos at a picnic table after a five-and-a-half-hour flight to LAX or a dozen oysters at the counter of my local after work. Most of all, I miss the hospitality of restaurant people, their generosity.                                      This spring, I witnessed that big-hearted spirit more than ever, as food industry leaders met the pandemic with acts of heroism: Chefs turned their restaurants into   community kitchens ; spirits manufacturers   distilled hand sanitizer in addition to vodka . Thousands came up with   new business plans  literally overnigh

My first experience with this dish was in Key West. I was lucky to be “adopted” by wonderful Abuela. To her I will be forever grateful. She also made the best black beans I’ve ever tasted.  Serves 4 ¼ cup/60ml Achiote Oil (sub with olive oil colored with tumeric) 2 pound/900g chicken legs and thighs, cut into 6 pieces (you can use a whole chicken) 1 teaspoon/5ml sea salt 1 teaspoon/5ml black pepper ⅓ cup/79ml sofrito (recipe on page) ¼ cup/59ml pimento stuffed olives, chopped ¾ teaspoon/4ml ground cumin ⅛ teaspoon/.5ml ground cloves 2 cups/500ml long grain rice 4 cups/1 liter homemade chicken stock 1 large bottled roasted red peppers, cut into strips  In a heavy bottom 4 quart/4 liter stockpot, heat the oil over medium-high heat until the oil is shimmering. Season the chicken with salt and pepper. Place as many pieces skin side down to the pan as fit without touching. You may have to cook in batches. Cook 3-5 minute on each side, until well browned on all sides. Remove the pieces and

Serves 4 4 (8oz) 225g salmon fillet, cut in bite size pieces 1 medium zucchini, sliced into rounds 8 oz/225g green beans, cut into 3” strips 7.5cm 1 tablespoon/15ml/14.3g butter Seasoning mix 3 tablespoon 15ml lemon juice 6 tablespoon/90ml olive oil 1 ½ teaspoon/7ml ground cardamom  1 teaspoon/5ml ground star anise  1/2 teaspoon/2ml black pepper  8 oz/225g lettuce hearts, roughly chopped 3 tbsp basil, shredded 1 tbsp mint 14.3g Combine the ingredients for the seasoning mix.  Sprinkle half on the salmon and toss to coat.  Melt butter in a large saute pan over medium heat.  Saute zucchini and green beans for 2-3 minutes.   Add salmon, lower heat to low, cover and cook for 2-3 minutes. Mix lettuce and half of the basil and mint.  Top lettuce with fish mixture. Garnish with remainder of basil and mint sprinkled on top. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadach

Recipe provided by:  Lucas Cappel Description: If you like pastries, sometimes you bake muffins and biscuits. But what about those who don’t like sweet ones or follow the keto diet? Of course, bake the keto biscuits! We will tell you how to make bacon and cheese biscuits that are hard to believe to be keto.  Forget about the common mistake of eating boring and monotonic meals when you follow a keto diet. You can deepen your ketosis using the  best MCT oil , and now, even with a limited range of products, you can find many ways to diversify your menu! From small snacks to full-fledged dishes that quickly feed the whole family, you can prepare keto recipes as simple and easy as possible.  Want to know how to make cheese biscuits? Stay with us and find 2 delicious bacon cheese biscuits recipes. Cheesy bacon biscuits with basil and jalapeno  I ngredients:   Bacon - 200 g Cheese - 200 g Eggs - 2 pcs  Cream - 1 cup  Butter - 100 g  Almond (or coconut) flour - 2 cups  Baking powder – 1 ½ tsp

If you’re serious (extremely serious) about hiking, beer, and social media, this could be your dream gig. By  Mike Pomranz   June 08, 2020 Looking for a job where you can get away from it all  and  drink beer in the process? Virginia’s  Devils Backbone Brewing Company  has announced what may be the position of your dreams. The  Anheuser-Busch-owned brewery  is hiring a single “Chief Hiking Officer” who will be paid to hike the Appalachian Trail across 14 states for half of 2021 and, of course, consume beer along the way. “Devils Backbone is nestled  in the Blue Ridge Mountains , just a few miles from the Appalachian Trail, so we can get our fill of fresh air any time. But folks always tell us how they wish they had  the time to trek the AT  from Georgia to Maine. So, why couldn’t we sponsor one lucky hiker and help them check ‘conquer the AT’ off their bucket list?” the brand writes. “Well, that’s what we’re doing! This spring we’re accepting applications for our 2021 Chief Hiking Offi

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. Beef Spare Ribs with Chimichuri, Served with Roast Potato and Vegetable  - argentinian gaucho inspired meal beef ribs marinated in spicy white mixture, grilled and served with a “salsa” of garlic, parsley, chili and spices Roasted Côte d'Azur Aioli Snapper with Rice and Greens  - fresh snapper fillets lighly seasoned and roasted served with a garlic/anchovy “mayonnaise” of the south of france Arroz con Pollo (Rice with Chicken)  - spanish classic of yellow rice, peppers, green olives, onion, and garlic cooked with bone in chicken St. Joseph’s Pasta with “Sawdust”  - traditionally served on the feast of st. joseph with the flavours of spring/summer.  fennel onion and tomatoes are the sauce served over pasta and