YaDa Chef Private and Personal Chefs

Amelia Lucas Employers across the country are crafting plans to bring workers back to the office as Covid-19 vaccination rates rise and pandemic restrictions ease. Those decisions could have an outsize impact on restaurant sales for businesses located near city centers and office buildings, according to celebrity chef Ming Tsai. "We don't know the new normal," Tsai said at CNBC's Small Business Playbook conference. "Are half the people going to come back to work and the other half are going to stay at home, or is it two-thirds? Whatever it is, it greatly affects restaurants that rely on the lunch business, because right now there's none. ... It relies on happy hour and, of course, on dinner." Tsai is the host and executive producer of the TV cooking show "Simply Ming" and owns the Boston restaurant Blue Dragon. When lockdowns started, Tsai teamed up with Chef Ed Lee, more than a dozen other restaurants and Kentucky distiller Maker's Mark to

Whether you are camping in the countryside, heading to the backyard bbq grill, or just want head into your kitchen, these brownies "baked" in orange shells will give you just what you want.   Serves 6-8 6 - 8 medium to large oranges 1 box of your favourite brownie mix or use our recipe found here https://food.yadachef.com/2018/01/yada-chef-brownie-recipe.html    aluminium foil to wrap the oranges. Build a campfire, or preheat your grill oven to 350F/180C/Gas 4 Cut the top of the orange about 1/8 of the way down.  Scoop the flesh out and reserve for later use.  Make the brownie mix according to the directions.  Fill the orange shells up 3/4 of the way.  You should have about 1/2 inch/1.3cm gap.  If cooking in the ashes of a campfire or the grill, put the lid back on the orange. Wrap tightly in heavy duty foil and place in the still hot ashes cut side up, until the batter is firm and a tooth pick comes out clean. If using the bbq grill or baking in the oven you can leave the to

  BY  BÁRBARA PINHO 6 APRIL 2021 Weeds and other plant pests can no longer be controlled by chemicals as easily as they could. Bárbara Pinho talks to the scientists finding solutions Fleming first called it ‘mould juice ‘. Returning from vacation, the Scottish bacteriologist saw peculiar blobs of mould in his Petri dishes  of Staphylococcus . There were no bacteria around these spots; it appeared as if ‘mould juice’ had cleared the way. It did, and it got a sophisticated name afterwards – penicillin, the first antibiotic. Penicillin was mass-produced in 1941, yet nature fought back soon after. In 1942, penicillin-resistant  Staphylococcus aureus  was discovered. Today, rapid bacterial evolution and cross-resistance to multiple antibiotics raise fears of a world where antibiotics no longer work. Multiple public campaigns and initiatives have taken conversations of antibiotic resistance everywhere. However, another resistance-based threat is lurking right under our noses, literally on ou

  Serves 6 1/2 cup/125ml beef broth 1/3 cup/80ml reduced sodium soy sauce (we prefer Braggs Aminos) 1/3 cup/80ml brown sugar, packed 4 cloves garlic, minced 1 tablespoon/15ml sesame oil 1 tablespoon/15ml rice wine vinegar 1 thumb size knob freshly grated ginger 1 teaspoon/5ml Sriracha, or more, to taste 1/2 teaspoon/2ml onion powder 1/2 teaspoon/2ml white pepper 3 pounds/1.5kg boneless beef chuck roast, cut into 1-inch cubes 3 tablespoons/45ml cornstarch 1 teaspoon/5ml sesame seeds 2 green onions, thinly sliced In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper. Place chuck roast into a 6 quart/liter pressure cooker.  Stir in beef broth mixture until well combined. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. In a small bowl, whisk together cornstarch and 3 tablespoon

A Nova Scotia resident thought they'd spotted someone breaking indoor dining rules during lockdown. By   Jelisa Castrodale   On Wednesday morning, the entire province of Nova Scotia went into a four-week lockdown, which again closed schools, made masks mandatory in office buildings, and required all non-essential retailers to close. "This is not the time for half measures," Premier Iain Rankin  said . "We need strong, quick action to drive this virus out of our province. If we took an incremental approach, we'd likely end up in the same place. We need to regain control over this virus."  The Halifax Regional Police has asked locals to call them if they see anyone failing to adhere to the coronavirus-related restrictions, whether that's a person not wearing a mask in public, or a restaurant allowing customers to eat in their indoor dining areas. Someone called to report a suspected violation at the Ardmore Tea Room in Halifax, and owner Mike Cormier was a

These keto-friendly spiced carrot muffins are moist and tender – and topped with a delicious cream cheese frosting. Prep Time:  15 Minutes Cook Time:  20 Minutes Yield: 12 Muffins Ingredients: Muffins: 2 1/4 cups almond flour 1/4 cup coconut flour 1/4 cup All-Purpose Bakeable Blend Stevia Sweetener 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt Pinch ground cloves 3 eggs 1/2 cup unsweetened almond milk 1/3 cup coconut oil, melted and cooled 1 tsp orange zest 1 tsp vanilla extract 1/2 cup packed shredded carrots 1/2 cup chopped pecans Frosting: 8 oz plain brick-style cream cheese 2 tbsp unsalted butter, at room temperature 1/2 cup Pyure Organic Confectioners Stevia Blend 1 tsp vanilla extract Instructions: Muffins:  Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside. In a large bowl, whisk together almond flour, coconut flour, All-Purpose Bakeable Blend, baking powder, baking soda, cinnamon, nutmeg, salt, and clove

  by KRISHNA THAKKER American consumers continue to embrace online grocery shopping with open arms after the coronavirus pandemic changed the way we shop, live, and work. According to a recent survey from Brick Meets Click and Mercatus reported on by Grocery Dive, online grocery sales in the U.S. rose $1.3 billion to $9.3 billion in March after a dip in sales in February. Compared to last year, online sales grew 43% in March.  The survey also found that 69.3 million households placed one or more online orders in March, compared to 74.5 million households last March when the pandemic first started and restrictions first went into effect. This shows that even as things are opening back up, grocery e-commerce is still going strong.  Pickup orders are up 12% and delivery orders are up 23% compared to last March. The survey shows that pickup is the dominant way today’s online grocery orders in the U.S. are received. Grocers have tapped into this trend by building out stronger pickup service