YaDa Chef's Personal Chefs @ Your Service

Green Beans, Can It Be Any Easier? | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Fri, 01 Jun 2012 14:55:00 +0000

Simplifying strategies, tips, and techniques—from YaDa Chef.

Trimming Green Beans in a Snap

When you have the time on a lazy afternoon to sit on your porch and pinch (as some say, "snap,") the ends off green beens - it can be relaxing. However, with 15 minutes until dinner, here is a simple technique instead.

Step 1. Line up the stems. The beans’ tough, knobby ends need to go, but the other ends (the skinny, tapered tips) are tender and perfectly fine to eat. Sort the beans so that the stems all face one direction. Scoot a handful against your palm so that they’re even.

Step 2. Using a chef’s knife, cut off the knobby ends with one slice.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Facebook Promotion Giveaway | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Fri, 01 Jun 2012 14:38:00 +0000

We have begun an exclusive Facebook promotion! Each week we will randomly choose one person who has liked our page and forward a gift.

In our bag of tricks, we have admission tickets to the Coral Springs Museum of Art Inc., as well as an art class for the museum, a wine caddy which includes glasses, wine stopper... Just lovely - plus much more.

Be sure and share with your friends. Who doesn't enjoy fun free items!

To win, you must "like" the YaDa Chef page, https://www.facebook.com/YaDaChefway, from your personal account.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

YaDa Bag in Coral Springs | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sun, 27 May 2012 11:11:00 +0000

The Famous Traveling YaDa Chef Bag, pictured below, has been spotted in Coral Springs at the Coral Springs Museum of Art!

See the many locations of where the bag has been spotted, http://yadachef.com/famousyadachefbag/index.html.

Do not forget, our natural sea salts can be purchased in the gift shop of the museum with proceeds going back to the museum.

Coral Springs Museum of Art

2855 Coral Springs DR

Coral Springs FL 33065

http://csmart.org/

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Birthday Dinner Party | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sun, 27 May 2012 11:04:00 +0000

Yesterday, we provided services for a dinner party in Fort Lauderdale. They gave us parameters on their menu so part of the work was done for us. Though we would have switched the vegetables between courses two and three for aesthetic reasons. Also requested were simply presentation with limited garnish.

Here is the menu we served:

Spiced shrimp wrapped in hickory smoked bacon with a spicy raspberry balsamic reduction vinaigrette over greens, garnished with golden raspberries

Three cheese chicken rollatini wrapped in panko bread crumbs with Italian herbs, served with roasted baby sunburst squash and fresh egg white noodles with a light cream sauce garnished with edible flowers

Grass fed Hereford beef filet mignon wellington stuffed with a baby bella duxelle sauce (dry white wine, shallots, garlic, white pepper, pate and butter), served with roasted baby carrots and sweet potato garnished with fresh blackberries

YaDa’s version of Junior’s cheesecake with fresh strawberries

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Rosemary, Rosemary, Let Me Count The Ways | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Fri, 25 May 2012 18:07:00 +0000

Rosemary and the varieties

Besides the usual benefits of using rosemary in the kitchen, it is a great ornamental in your yard and garden. The rosemary plant can be formed into a low and stately hedge is in a temperate climate zone.

Rosemary is common in cleaning and cosmetic products such as soaps, shampoos, and as a hair rinse for brunettes to add shine. Many used to lay sprigs of the herb (or lavender) on their freshly washed linen to perfume them and repel moths.

It has also been documented to be an antidepressant as well as having antibacterial properties. A few leaves steeped in boiling water is a nice inhalant or a tea to relieve head colds, to soothe sore throats, cure bad breath, and reduce gas.

Historically, it was used as incense to purify the air in sick rooms, and was recorded that during the plague of 1665 people wore bundles of the herb around their necks to ward off germs and to ease the smell of death.

“There’s Rosemary, that’s for remembrance.” So said the disturbed Ophelia to Hamlet in Shakespeare’s tragedy, listing the herb among other plants well known in medieval folklore.

Rosemary is still considered to promote memory because its smell is a stimulant, making the mind alert and clearing the senses.

Listed below are some Rosemary varieties and their particular attributes, all of them have similar taste, aroma, and culinary use:

‘Arp’ Rosemary, originally found in Arp, Texas, is regarded as the hardiest Rosemary cultivar. Edible blue flowers and a faint lemony scent.

‘Common’ Rosemary is an upright type that grows 2 to 4 feet tall; bears delicate light blue flowers.

Common Rosemary

‘Gorizia’ Rosemary grows to about 30 inches and has stout, large, flat leaves. This one is mildew resistant. information.

Gorizia Rosemary

‘Lockwood de Forest’ a cascading Rosemary known for dark green foliage and lavender flowers. Blooms repeatedly.

‘Prostrate’ Rosemary works wonderfully for hanging baskets or a creeping ground cover in warm climates, it only grows 4 to 8 inches tall.

‘Salem’ Rosemary often grown as a hedge in warmer climates. Mild pine flavor. Does well in containers.

Salem Rosemary

‘Spice Island’ Rosemary has a pungent flavor, is great for cooking and pruning into topiaries. It is an upright type that grows 24 to 30 inches with blue flowers.

‘Tuscan Blue’ Rosemary is a tall variety with broad leaves, great for potpourri, and for seasoning white meats, vegetables, and soups.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

noreply@blogger.com (Bryan Daniel) — Fri, 25 May 2012 13:57:00 +0000

Last month, YaDa Chef participated in the Great Art Affair held at the Coral Springs Museum of Art in Coral Springs Florida.

As always being a little different, we prepared two types of crepes. One sweet and one savory.

In addition to the foods, we sold quite a bit of our natural sea salt with proceeds going back to the museum.

In fact, YaDa Chef's Maya Natural Sea Salt is for sale at the Coral Springs Museum of Art - as always, with each purchase a portion of the price will go directly to the museum.

We must ALL support the arts!

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Yacht Parties & Provisions | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 16 May 2012 18:57:00 +0000

When in need of yacht provisions, chef services for your boat, or any other related watercraft need as it pertains to foods and food services, remember, YaDa Chef is your answer.

While docked in one of Fort Lauderdale's marinas, we provided meals for the crew of a rather hefty boat.

Perhaps your yacht is a little smaller, we still provide quality foods by one of our superb chefs. Surprise that special someone with a romantic dinner for two or three or four or more!

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Small Bowl Mixing Tip & Meringue Recipe | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 16 May 2012 18:48:00 +0000

Sometimes the simplest fixes are the most difficult to come by...

When using a hand-held mixer and attempting to mix small quantities, you may find the substance in the bowl you are wanting to mix is too shallow in the bowl.

Transfer the liquid into a smaller bowl and remove one of the beaters from the mixer.

The single beater is a perfect fit for the smaller bowl.

*** If worst comes to worst, use the one of those old fashioned thingys that your grand or great grandmother used to use, a manual mixer. ***

Here is a simple recipe using your new found use for one head handheld beater.

MERINGUE KISSES (BUSPIROH) RECIPE

4 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
Pinch of salt
1 cup superfine sugar

Preheat oven to 225 degrees.

EQUIPMENT:

1 very clean beating bowl (stainless steel or copper)
1 head handheld beater
1 pastry bag with toothed tube opening
2 large pastry sheets, buttered and floured

Pour the egg whites into the bowl. Start beating slowly for a minute until they start foaming, then beat the cream of tartar and salt. Gradually increase speed to fast and beat until egg whites form soft peaks. Continue beating while sprinkling in the sugar. Keep beating for a minute or more until the egg which are stiff and shining. Beat in the vanilla. Form the meringue kisses with the pastry bag.

Bake meringue kisses at once for approximately 2 hours. The meringue kisses should not color more than a light ivory. Meringue kisses are done when you can gently push them loose from the baking sheet. Enjoy! Yum, yum!

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Film and TV Location Catering | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sun, 13 May 2012 11:26:00 +0000

YaDa Chef is a full service personal chef and catering company. Providing healthy foods for not only private personal chef and catering clients - also film and TV as well as photo shoot location shooting.

This past week we provided breakfasts and lunches through the week for a group out of New York and their photo shoot.

YaDa Chef's Film and TV Location Catering - The Healthy Way

Using Healthy and Good For You Options and Foods

What-ever the event and where-ever the location, we can provide quality catering to suit your needs. We cater on outside and inside locations and pride ourselves on the repeat customers we gain. Matching the healthy and good for you foods with your budget is priority one.

Whether you are producing a film or a TV shoot, planning a music festival or organising a commercial or a corporate event, YaDa Chef will supply all of your location catering needs.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Living Free Cookbook | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sat, 12 May 2012 14:44:00 +0000

LIVING FREE EASY, TASTY, GLUTEN FREE RECIPES AND MORE

Living Free Easy, Tasty, Gluten Free Recipes and More

YaDaChef
See all YaDaChef Cookbooks

Cost: $5.99

You need to be logged in before you can buy a cookbook.

Click here to log in

COOKBOOK DESCRIPTION

Why This Book, Why Now… Why Me?

What you see here is just a "taster, teaser, tickler" of what is yet to come. The completed book is 80 pages with chapters on "Kitchen Essential", "Herbs, Spices and Seasonings", "Oils", "Culinary Terms" "Measurements and Substitutions". Complete Chapters separated by protein as well as sauces.

Start here and see how easy it is to eat healthy and allergy free.

This book is for so many of our clients who have asked us to share our recipes with them, and also for the many others who suffer from life threatening allergies, have strict dietary restrictions, or simply have general concerns of the negative impact dairy and gluten have on health. You do not have to be on any special diet to enjoy these recipes. All of the recipes have been tested time and again by people not on any restrictive diets as well as those who are. We made sure the tastes and textures were not compromised. Our recipes are quick and easy to follow. They are for the beginner as well as the experienced cook.

I began working with nutritionists, Doctors of Chinese Medicine and Naturopathic Practitioners, many of whom had their patients on Gluten/Dairy/Soy Free and even Vegetarian diets. Our newer clients have even more food sensitivities along with being on a strict rotation of certain food groups. There is an increasing awareness today that gluten and dairy may cause health-related problems. One side effect of going gluten free is the potential for developing an allergy or sensitivity to soy, which rules out many of the pre-made gluten free foods available.

This book will appeal to the general public, but will be generously welcomed by those with dietary restrictions and those wanting to begin living this lifestyle.

The founder, Elaine Monarch of the Celiac Disease Foundation of the USA has reviewed and has endorsed the book with a back cover review. The hard copy of this book will be available on their website (http://www.celiac.org) with a portion of the proceeds benefiting the organization.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Gluten Free Living | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sun, 06 May 2012 11:15:00 +0000

This entry is being rebroadcasted from an entry by our executive chef on Jamie Oliver's site:http://www.jamieoliver.com/foodwise/article-view.php?id=3309&helpful=y.

Have you ever wondered why some people do not eat gluten? Here are just some of the reasons...

By Chef Joseph Yacino

The first and foremost reason for a gluten free lifestyle would be for people with celiac disease, a genetic disorder that affects 1 in 133 people. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, abdominal bloating, mild weakness even bone pain. However those suffering with joint pain, loss of balance or other neurological and auto-immune disorders such as lupus may also benefit from a similar diet.

Those with Celiac Disease are unable to process the gluten molecules. The gluten actually attacks the lining and the “fingers” or villi in the small intestines causing tearing and ulcers which can affect the body’s ability to process other foods especially dairy and dairy products due to the fact that the enzyme created to break down the lactose is produced in the villi.

One theory is proteins (casomorphines) that are partially or undigested can “leak” into the blood stream and attach themselves to neuro-receptors and amplify reactions. Specifically in children with autism these casomorphines can reduce the desire for social interaction, block pain receptors and add to the general confusion in the brain. If dairy/casein is eliminated casomorphine levels will drop and behavioral improvements are likely.

New evidence shows Non-Celiac Gluten intolerance is much higher. Up to 1 in 7 are gluten sensitive and suffer from the same symptoms. These people are known as non-celiac gluten sensitive or (ncgs).

The most effective way to identify ncgs is through the Elimination.

The Elimination Diet is extremely restrictive for the first few weeks and should be closely supervised by a doctor or registered dietician. You will not be able to eat breads, pastas, alcohol, sugar, dried fruits, dairy, soy products, and coffee, tea, and seafood, spicy or processed foods. This leaves lamb, rice, along with certain vegetables and fruits.

A less restrictive and much easier way is to get a journal. Write down EVERYTHING you eat and any adverse effects felt. Eliminate any foods that are causing any difficulties. Do this for a minimum of 30 days to insure the results are accurate. There are websites that can help you on your journey such as foodintol.com.

It is important to remember getting better takes time. It took years of eating the wrong foods to make you feel bad. You may feel a difference after 3-5 days such as increased energy and an easing of the bad symptoms. You can cheat, but remember the consequences.

Genetic inheritance, infections and liver function can influence this type of sensitivity.
According to the recent medical literature, people with the following conditions may benefit considerably from a gluten-free diet.

Autism
Ataxia (loss of balance)
Late-onset Friedreich ataxia
Down’s syndrome
Cognitive problems (brain fog)
Osteoporosis
Type 2 and Type 1 Diabetes
Anemia
Crohn’s Disease

Studies are underway to examine the effectiveness of the gluten free casein free diet, which has not gained widespread acceptance in the medical community. One recent study found behavioral improvements in children with autism on a GFCF diet, while another study found no significant effects from the diet.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

No-Waste Salad Dressing Tip | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Thu, 03 May 2012 10:11:00 +0000

Reposting a great tip we shared in August of 2010.

For those of you with small children or have had small children and have purchased "sippy" cups. Not only are you able to prepare vinaigrettes in them but you can use them as a tool for dressing your salads too.

The dressing is released slowly from the small spout, making it nearly impossible to waste vinaigrette or over dress a salad.

Add all the dressing ingredients to the cup and secure the lid.
While holding one finger securely over the spout, shake the cup vigorously to incorporate.
Remove your finger from the spout and sprinkle the dressing over the salad.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Frosting of Whipped Cream | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sun, 29 Apr 2012 18:34:00 +0000

Using alternative frostings for client's desserts and cakes, we are working through and testing a dark chocolate and vanilla whipped cream frosting. Very basic actually.

Adding powdered dark chocolate, Madagascar vanilla and super fine powdered sugar to organic heavy whipping cream and mixing until super stiff peaks are created.

Logistically, we can foresee issues with using whipping cream as it has to be refrigerated. However, it tastes SO GOOD!

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Cleaning Pots and Pans Tip | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Fri, 27 Apr 2012 14:26:00 +0000

An effective and basic solution for removing burnt-on food from pots and pans.

Fill your pan with about 2 inches of water.
Add 1/4 cup baking soda and 1/4 cup ditilled white vinegar.
Bring to a boil and cook for 15 minutes.
Turn off heat and let sit until cooled.
Drain the water and clean your pot as usual.

If any burnt patches remain, repeat.

Here are a few additional tips specific to the type of pot or pan you are needing to clean.

Baking Soda and Enamel Pots

Stains on white enamel pots can be cleaned by boiling baking soda and water for 10 minutes. Also try scrubbing the pots with a baking soda and water paste.

Baking Soda and Copper

Sprinkle baking soda on your copper-bottomed pots and pans. Pour vinegar over the pan and use half a lemon as your "scrub brush". Rinse thoroughly and your pots will be shiny as new again.

Baking Soda and Frying Pans

Non-stick frying pans can benefit from a mixture of baking soda and water to remove lingering food smells and tastes from your pans.

Stained Pans and Baking Soda

Use baking soda to remove stains in non-stick frying pans, by boiling the pan in a solution of 4 tablespoons baking soda and 1/2 cups of water. Rinse thoroughly.

Roasting Pans and Baking Soda

Clean any roasting pan by sprinkle the surface well with baking soda. Combine 1 cup of hot water and 1/3 cup of vinegar, poured onto the baking soda. The fizzing action will remove the roasted food particles.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

The USDA Is Broken | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 25 Apr 2012 20:52:00 +0000

We came across the following blog and post on Google+, the original post is located at: http://blog.friendseat.com/why-your-childs-homemade-school-lunch-may-be-confiscated and was written by Spence Cooper.

Working with the Broward Nutrition Council we came across similar lack of balance from those in charge. The Broward school district considers, using tools from the federal government, a bowl of rice with minimal vegetables and protein smothered in French dressing is a "good for you" meal for high school students.

WHERE IS THE COMMON SENSE???!!!

Read the following and let us know your thoughts.

Why YOUR Child’s Homemade School Lunch May Be Confiscated

At the beginning of 2012, in yet another illustration of central planning lunacy, a child care provider at West Hoke Elementary School in North Carolina, confiscated a four-year-old’s homemade lunch because the school told her the lunch her mother packed was not nutritious.

The four-year-old girl’s turkey and cheese sandwich, banana, potato chips, and apple juice did not meet U.S. Department of Agriculture guidelines, according to the person who was inspecting all lunch boxes in the classroom that day.

All lunches served in pre-kindergarten programs, including in-home day care centers, must meet USDA guidelines, which means lunches must consist of one serving of meat, one serving of milk, one serving of grain, and two servings of fruit or vegetables, even if the lunches are brought from home.

The girl’s mother said she received a note from the school stating that students who did not bring a “healthy lunch” would be offered the missing portions, which could result in a fee from the cafeteria.

The little girl came home with her original packed lunch, and claimed she ate three chicken nuggets for lunch instead; everything else on her cafeteria tray, however, was tossed in the trash.

Thus, the net result of the this ludicrous and egregious intervention was that a child was fed a nutritiously inferior lunch of chicken nuggets instead of a turkey and cheese sandwich, banana, and apple juice.

“I don’t feel that I should pay for a cafeteria lunch when I provide lunch for her from home,” the mother wrote in a complaint to her state representative.

The mother and grandmother thought the potato chips and lack of vegetable were what disqualified the lunch, but a spokeswoman for the Division of Child Development said that should not have been a problem.

“With a turkey sandwich, that covers your protein, your grain, and if it had cheese on it, that’s the dairy,” said Jani Kozlowski, the fiscal and statutory policy manager for the division.

“It sounds like the lunch itself would’ve met all of the standard.” The lunch has to include a fruit or vegetable, but not both, she said.

Bear in mind, the same USDA guidelines that compelled a mindless child care provider to confiscated a four-year-old’s homemade lunch, also classifies tomato paste on pizzas and French fries as vegetables.

USDA Oblivious to Food Quality

Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue, very aptly points out that in the USDA’s zeal to regulate school lunches, no mention is made as to the quality of the food.

“The government standards treat all food as being of equal quality, and demand the same lunch for every child. The truth is that every kind of food varies greatly in quality, from heritage organic foods raised on small sustainable farms (the best), to factory foods raised on huge factory farms that are lacking in many vital nutrients, and are full of pesticides and other chemicals, often containing GMOs and soy protein isolate (the worst).”

Fishman adds that government programs often mandate the cheapest source of foods for selection, which guarantees the worst quality food for government-financed food programs.

Yet the government insists that each lunch must contain the required servings, seemingly oblivious to the issue of quality.

Fishman’s point was resoundingly illustrated in 2009, when an investigative report conducted by the United States Government Accountability Office revealed thousands of public schools had served contaminated food to schoolchildren weeks after recalls of the very same food had already been announced.

School children were served thousands of tons of tough, stringy “spent hen” meat from old egg laying chickens, and contaminated peanut butter.

The spent hen meat is routinely used by pet food producers, but found its way into chicken patties and salads on U.S. school menus.

Romantic Dinner for YOU! | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 18 Apr 2012 17:23:00 +0000

In case you missed this from the March edition of Pompano Today (http://pompanotoday.com/2012/03/a-romantic-dinner-for-you-continued-loving-sides-2/), here it is again!

A Romantic Dinner for You, Continued: Loving Sides

Roasted Beet Hearts with Champagne Vinaigrette

By Joseph Yacino

Roasting brings out the earthiness and natural sweetness of the beets and makes peeling them a breeze. Vertical slices make them look like crimson hearts. Make sure to oil your hands before peeling to avoid purple stains.

Serves 4

4 medium or 8 small fresh beets
1 tablespoon olive oil (you can use canola or grapeseed oil)
Dressing
¼ cup/60ml olive oil (you can use canola)
2 tablespoons/30ml champagne vinegar
1 teaspoon/5ml Dijon mustard
1 teaspoon/5ml coarse sea salt (plus a pinch to sprinkle on after dressing)
½ teaspoon/2ml black pepper

Mix all of the ingredients together in a bowl with a whisk until well blended

Pre-heat oven to 425F/218C/GM 7

Brush any dirt off the beets. If the green tops are still on, cut them off (you can use them in the salad). Place the cleaned beats on a large piece of aluminum foil. Drizzle them with the oil. Wrap the beets in the foil, sealing them well. Place them directly on the oven rack. Roast for 25-30 minutes or until the beets can be pierced easily with a sharp knife. Remove the beets from the oven and allow to cool enough for you to handle them. Oil your hands or put on plastic gloves. Peel the “skin” off the beets with a paring knife. Beet flesh will be shiny. Slice them vertically (length wise) making them into hearts. Drizzle with 1 tablespoon/15ml of the champagne vinaigrette, reserving the rest for the salad, and sprinkle with sea salt.

Sweet Heart Salad

Chill your salad plates in the refrigerator for 15 minutes before assembling the dish. This helps to keep everything crisp. Never over dress the salad. The dressing is a complement to all the other ingredients. You should not have a puddle left over after eating your salad.

Serves 4

5 ounces/142grams mixed field greens (add in those beet greens)
1 Granny Smith apple, stemmed and cored
4 large unblemished strawberries, leaves removed
3 ounces/85grams Gorgonzola cheese, crumbled
juice of 1 lemon
bowl of water

Combine the lemon juice and water in a bowl to soak cut apple pieces in. Cut the apple in half vertically. Place the flat side on the cutting board and cut the apple width wise into ¼ inch/.64 centimeter strips. Place apple slices in the acidulated water to prevent browning. Slice strawberries vertically to make small heart shapes.

Place equal amounts of the field greens (a large handful should do) on chilled salad plates in mounds. Remove apple slices from water and pat dry. Arrange 3 to 4 pieces of apple slices around the bottom edge of the greens. Arrange strawberry hearts on the field greens. Scatter equal amounts of the Gorgonzola on each salad then drizzle with the champagne vinaigrette.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

The Fresh Market Food Demonstrations | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 11 Apr 2012 18:22:00 +0000

YaDa Chef has seven south Florida The Fresh Market stores we provide food demonstrations.

This coming Saturday, April 14, we will be at the following locations:

Chef Bryan
Fort Lauderdale The Fresh Market
424 N FED HWY, FORT LAUDERDALE
1pm to 4pm

Chef Joseph
Pembroke Pines The Fresh Market
2200 N FLAMINGO RD #14A, PEMBROKE PINES
3pm to 6pm

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Top Five Catering Trends | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 11 Apr 2012 18:09:00 +0000

Q. Can you specify what the TOP 5 trends are in the catering industry?

A. We’d say the top five are:

1. Move towards gourmet dishes. Customers are becoming more educated when it comes to food. They are looking for something beyond the usual. Like before, a standard menu that would suffice would be say…roast chicken, lengua, pork barbecue, breaded fish fillet. But now that wouldn’t be enough! We need to serve sophisticated, uniquely prepared dishes.

2. Differentiation of food among caterers. Whereas before caterers tend to serve similar dishes, we are now differentiating our menus from each other. We’ve come to work with themes just like our customers. Some caterers focus on serving Italian cuisine, others veer more towards Mediterranean…

At YaDa Chef, our focus is on healthy foods - reworking classic recipes and reinventing them.

3. Creation of a one-stop food service. We are noticing that our customers are particular about talking to just one point person, who can take care of all their food and beverage needs. So we started providing wedding cakes as well and hired event planners that our customers can coordinate with, for any requirements that they may have.

4. Customers are spending more for their children’s parties. Due to the changes in demand, we’ve hired event planners who specialize in children’s parties – who take care of anything related to the food and beverage design and needs of the event.

5. Increase of plated service. Although 30% of our customers require buffet style catering, more customers are trying out plated or multi-course meals, which are serve to their guests. This is a more formal, sophisticated approach to dining in events.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Meals For Delivery | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 11 Apr 2012 18:00:00 +0000

Week of April 16, 2012

Meals-in-Advance Program

Our discounted Meals-in-Advance menu for next week, the week of April 16, 2012, is being offered at a discounted rate of $11.45 (includes sales tax) per meal.

Orders must be received by Friday, April 13, 2012, 12noon for delivery the following Monday and/or Thursday according to your and our schedule. With this great deal, we do require a four meal order per delivery.

For more information, ordering, and payment, please contact us. Or, if you know your choices, simply email us your order to info@yadachef.com with your selections, delivery address and we will create and invoice and request payment.

1. Spanish Empanadas served with a Salad - browned ground meat with onions olives and raisins sealed up and bake to a golden brown in a flaky pastry dough

2. 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

3. Garden Vegetable Enchiladas - delectable veggie version. corn tortilla shells rolled with zucchini, squash and corn and surrounded by salsa verde (green salsa) and topped with cheese

4. Eggplant Rollatini with Italian Sausage - three cheese stuffed eggplant rolls baked and then topped with YaDa Chefs tomato sauce served with turkey sausage

5. White Bean and Broccoli Rabe Pasta - classic combination of leafy green with crunchy broccoli like buds paired with creamy white beans and garlic

6. Apple Stuffed Pork with Vegetable - boneless pork butterflied and stuffed with apple and onion bread stuffing

7. Roasted Salmon with Caramelized Onions, Figs and Red Wine with Potato and Vegetable- roasted salmon served over scrumptious fig and onion sauce

8. African Beef and Peanut butter Stew with noodles - popular northern african stew of slow cook beef with onion, pepper carrots and a touch of peanut butter

Eight meals per delivery required. Delivery fee(s) may apply. Additional restrictions and limitations may apply.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

noreply@blogger.com (Bryan Daniel) — Wed, 04 Apr 2012 19:59:00 +0000

Come join YaDa Chef at the Coral Spring Museum of Art's Great Art Affair on April 20! YaDa Chef will be one of the food vendors at this black and white gala.

Join the Board of Directors and Friends of the Museum
at the Coral Springs Museum of Art
on Friday, April 20, 2012 for the annual Great Art Affair fund~raiser.

The theme of this year's affair is Black & White Gala.
The event will be held in the Main Gallery of the Museum and the doors will open at 6pm.

Tickets for the Life Publications’ Black & White Gala are $75. Call the Museum at 954.340.5000 to reserve yours today!!

Dress for the night (black tie optional) will follow the black & white theme.

This year for the gala, the Museum is pleased to have two South Florida sports

celebrities as honored guests.

Joining the Museum to celebrate the annual fund~raiser and the Museum’s 15 years of artistic achievement in the Coral Springs community,

are Bob Brudzinski, former Dolphin Linebacker and co-owner of Bru’s Room Sports Bars, and Dara Torres, Olympic medalist in swimming, sports commentator & author.

Guests will enter the Museum’s Lobby Gallery, where they will partake of delicious specialties from area caterers and restaurants, including, Catering by Stacey, Mythos Greek Taverna, Kilwin’s of Coral Springs, Crocante Gourmet Bakery & Café, The Fresh Market,and Pepperoni Grill. A wine tasting bar provided by Vineyard Selections and The Grape Explorer will feature wines from R & B Cellars and Cass Cellars. At the gala's open bar Finlandia Vodka, Jack Daniels, and Herradura Tequila will be featured.

Guests will listen to jazz music performed by Les Blachut while they try their luck at the Chinese Auction featuring certificates for goods & services, admission to area attractions, gift baskets and much more!

The lively Silent & Live Auctions will feature original art, sports memorabilia,
a 4 day/3 night trip to Green Turtle Cay, Abacos and a 3 day/2 night trip Staniel Cay, Exumas. Both trips include airfare and are donated by Kent Jimison.

Another auction item to bid on will be Firefighter for a Day, donated by the Broward Sheriff’s Office, which allows up to 4 individuals to become a firefighter for the day (children 12 years and up with adult).

The Black & White Gala fund-raiser organized by the Friends of the Museum will generate revenue for veteran, seniors and student scholarships, art education programs at the Museum.

Sponsors for the Life Publications’ Black & White Gala are
Andrews and Company, Baptist Medical Plaza at Coral Springs
Williams Financial Services, Inc., Wally F. Dale
Advanced Cable Communications, Classical South Florida and WLRN

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Passover Catering Menu | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 28 Mar 2012 17:21:00 +0000

If you are in need of to have your Passover foods delivered. YaDa Chef is your answer! As of today, Wednesday, March 28, we have only ONE slot open for delivery! Your time is now to act or YOU will be doing all the cooking, not us.

Passover Menu Options For Delivery

Ashkenazi Influenced foods:

Menu 1 - Serves 8-10 $250.00
Traditional Chopped Chicken Liver with Matzo Points
Cabbage and Carrot Coleslaw
Pickled Beet Salad
Gefilte Fish with Fresh Horseradish
Traditional Roast Chicken with 40 Cloves of Garlic
Traditional or Sweet Potato Kugel
Roasted Mixed Vegetable or Carrot Kugel

Menu 2 - Serves 8-10 $280.00
Traditional Chopped Chicken Liver with Matzo Points
Cabbage and Carrot Coleslaw
Pickled Beet Salad
Gefilte Fish with Fresh Horseradish
Vegetable or Chicken Soup with Matzo Balls

Traditional Beef Brisket with Dried Cranberries and Gravy

Traditional or Sweet Potato Kugel

Rosted Mixed Vegetable or Carrot Kugel

Menu 3 - Serves 8-10 $250.00
Traditional Chopped Chicken Liver with Matzo Points
Cabbage and Carrot Coleslaw
Pickled Beet Salad
Gefilte Fish with Fresh Horseradish
Vegetable or Chicken Soup with Matzo Balls

Traditional Roast Chicken with Apricots and Almonds
Traditional or Sweet Potato Kugel
Roasted Mixed Vegetable or Carrot Kugel

Sephardic influenced foods:

Menu 4 - Serves 8-10 $260.00
Sautéed Carrots with Almonds
Eggplant Matzo Mina
Grouper with Warm Tomato Vinaigrette
Vegetable Soup
Roast Chicken with Pomegranate Sauce
Honey and Cumin Scented Carrots
Herb Roasted Potatoes

Menu 5 - Serves 8-10 $280.00
Roasted Eggplant with Red Peppers
Sautéed Garlic Tomatoes with Matzo Points
Grouper with Warm Tomato Vinaigrette
Puree of Rosemary Roasted Pumpkin Soup
Lamb Tianjin with Apricot and Ginger
Honey and Cumin Scented Carrots
Onion and Garlic Mashed Potatoes

Menu 6 - Serves 8-10 $280.00
Sautéed Garlic Tomatoes with matzo points OR
Sun Dried Tomato and Bell Peppers with matzo points
Vegetable Soup with Matzo Balls
Appetizer Orange Salmon OR Fresh Horseradish Crusted Seared Tuna
Apricot Roasted Chicken or Roast Chicken with Prune Relish
Potato Kugel or Roast Potatoes or Roast Vegetables or Carrot Tzimmes

A La Carte Options:

$100.00 minimum order when not accompanying set menus

SALADS	1/2 Pound	1 Pound
Roasted Eggplant with Red Peppers	$5.50	$8.00
Cabbage and Carrot Coleslaw	$2.50	$5.00
Pickled Beet Salad	$5.00	$7.50
YaDa's MM Potato Salad	$2.50	$5.00
YaDa's MM Tuna Salad	$6.00	$10.00
Traditional Tuna Salad	$5.00	$7.50
Charoset (Apples, Nuts, and Wine)		$7.50

APPETIZERS AND SIDES
Gefilte Fish		$2.00
Potato Kugel		$3.00
Carrot Kugel		$3.50

SOUPS	PINT	QUART
Vegetable	$4.50	$7.50
Chicken	$4.50	$7.50
Puree of Pumpkin	$5.50	$7.50

ENTREES		PER SERVING
Roast Chicken		$19.95
Lamb Tianjin with Apricot and Ginger		$22.95
Sliced Brisket with Gravy (Half Pound)		$19.95
Orange Salmon		$19.95
Fresh Horseradish Crusted Seared Tuna		$19.95

SIDES		POUND
Roasted Potatoes		$6.00
Onion and Garlic Mashed Potatoes		$6.00
Roast Vegetables		$6.00
Tzimmes		$5.00

Pricing includes tax and delivery to most areas.

Some restrictions and limitations may apply.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Spicy Wasabi Pea Crusted Tuna | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 28 Mar 2012 17:10:00 +0000

Here is a simple and exceptionally easy recipe using fresh ahi tuna. Be sure your tuna is the freshest you can buy.

Spicy Wasabi Pea Crusted Tuna Recipe

serves 4

4 fresh tuna fillets (sushi grade)
2 sesame oil
1/8 tsp clove
1/8 tsp all spice
5 oz wasabi pea
¼ cup soy sauce
1 tsp ginger minced
¼ tsp oyster sauce
3 drops fish sauce

Place wasabi peas in a plastic bag and crush with a rolling pin. Pour peas on a platter. Brush tuna with sesame oil. Sprinkle tuna with cloves and allspice rubbing to spread evenly. Press tuna in the crushed peas on one side only. Heat large skillet over medium high heat. Drizzle in remaining oil. Place tuna in pan and cook for 1-2 minutes per side.

Serve tuna either whole or cut into slices.
Combine remaining ingredients and serve on the side for dipping.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Upcoming Fire Power Seminars' Event | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Thu, 22 Mar 2012 20:40:00 +0000

Are you accomplishing everything you want to accomplish?

Have you heard about Fire Power Seminars? If not, you should. Below is info on their upcoming event to be held on the 31st of March. Space is limited... Oh yeah, did we tell you that YaDa Chef will be providing the refreshments.

Having trouble viewing this email? Click here

Fire Power Video

Quick Links

You Tube

Website

Facebook

No matter where you are in life, seize this opportunity to reach beyond yourself and experience your full potential.

Download our flyer

Are you accomplishing everything
you want to accomplish?

Is your life one of accomplishment and purpose? If it's not, what's holding you back? Life is short and your demands are long, but that's no reason to sacrifice your dreams.

So whether you lack confidence, fear either success or failure, or have been stuck in a rut so long you can't find your way out... an Empowerment Firewalk Seminar could be just what you need to turn it all around.

This seminar is for anyone that wants more out of life. During a few hours of outrageous fun and excitement you'll realize the limitless possibilities in your life, and you'll leave with a feeling of accomplishment and confidence you could have only have imagined.

Please join us for our Empowerment Firewalk Seminar

Saturday, March 31, 2012

5:30-9:30PM

(Registration 5pm)

Davie, FL

Address will be given at time of registrationOnly $125 / Teens $75 / Past Participants $75

In a single night you'll gain insights
and techniques that will empower
every area of your life.

You'll learn:

To recognize and trust your inner guidance
The importance of intention
How to achieve peak performance
How to conquer your greatest fears

RSVP - SEATING IS LIMITED

Register Online Now!

www.FirePowerSeminars.com/local-events

Or call 954.232.4486

We're looking forward to our next firewalk seminar and hope to see you there!

Connie Phelan and Karen Pfeffer

Fire Power Seminars

We are so confident that this seminar will benefit you that we are willing to take all the risk out of your decision to attend. If you're not satisfied, simply let us know no later than the end of the event, and we'll give you a full refund, no questions asked .

Forward this email

Fire Power Seminars | PO Box 550546 | Ft. Lauderdale | FL | 33355

Special Menu... | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Thu, 15 Mar 2012 17:31:00 +0000

The following menu was created for an upcoming dinner party. What is your fantasy dinner party menu?

Menu Designed Exclusively For...

Hor’s D’Ouevres

Uni Roe Mousse with Ginger Vinaigrette

Sea urchin roe whipped with egg and “cream” chilled and drizzled with fresh ginger vinaigrette

Uni Bruschetta

“Tongues” mixed and marinated with fresh citrus, sherry and shallots served on crostini

YaDa Chef’s Ricard Escargot

Tender escargot simmered in a rich cream anise flavored sauce in a pastry shell

Uni Ceviche Salad

Sea urchin “tongues” tossed with diced tomatoes, onions, peppers and noodles with citrus and mint

Foie Gras Ancienne

Rich foie gras, quickly seared, drizzled with balsamic reduction with toasted baguette

Entrees

Thon a la Provencale

Sashimi grade tuna fillets with wine tomatoes and herbs. Served with roast potatoes with garlic and olives

Moules et Saucisse a la Mariniere

Fresh mussels and spicey sausage steamed with wine and herb. Served with crusty bread

Coquelets sur Canapes

Roast squab chickens served over chicken foie and mushroom spread toast points. Served with either souffleed potatoes or homemade potato chips

Coq au Vin

Chicken in red wine with onions, mushrooms and bacon. Served with parsley potatoes and buttered green peas or green beans

Beef Wellington

Fillet of beef topped with pate and mushroom duxelle wrapped in pastry. Served with roast potatoes and asparagus

YaDa Chef

Serving South Florida From The Palm Beaches To The Keys

www.yadachef.com

954-367-YADA (9232) | info@yadachef.com

Short Bread Cookies | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Tue, 13 Mar 2012 14:58:00 +0000

Working with a client who requires kidney-friendly foods (who has a list of other dietary requirements to go along with this) we found an "Old Fashioned Short Bread" cookie recipe which actually turns out quite well.

The original recipe was found on Davita's site, www.davita.com.

*** Be sure and read our tips below the recipe ***

Old Fashioned Short Bread Cookies

Diet types: CKD non-dialysis, Dialysis, Diabetes

Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman RD, CDE and Dorothy Gordon BS, RN and submitted by DaVita dietitian Sara from California.

Portions: 24

Serving Size: 3 Cookies

What you will need:

1 cup softened margarine
3/4 cup packed brown sugar
2 1/4 cups cake flour

What you do:

Cream margarine and beat in sugar until soft and fluffy.
Add flour and mix.
Knead dough to incorporate the flour.
Form into a ball.
Wrap dough in plastic wrap and chill for at least one hour.
Roll dough out about 1/4 inch thick on a lightly floured board.
Cut with cookie cutters or with a knife into diamond shapes.
Bake cookies on a lightly greased cookie sheet at 325 degrees for 10 minutes or unitl lightly browned.

Renal and renal diabetic food choices

1 starch
1-1/2 fat

Carbohydrate choices

After making this for our personal chef client, we decided to see if changing the flour would make any difference. It did not.

The difference between all-purpose and cake flour is the protein content. All-purpose flour has a 10-12% protein content and is made from a blend of hard and soft wheat flours. Cake flour has a 6-8% protein content and is made from soft wheat flour. There is actually a lot more differences and we will cover that in a later blog post.

We also found, to make our lives easy, after making the cookie dough shape and wrap in cling-wrap/cellophane and refrigerate. We found forming into a log (square or round did not matter) and refrigerating for just over an hour firmed up the dough nicely. Being the ever so lazy, we just sliced the log and made 1/2 inch thick coins/squares and baked.

The cookies are VERY soft when just out of the oven, be sure and let them cool on the cookie sheet before removing.

We also did NOT grease our non-stick cookie sheets. It has so much margarine that we simply could not imagine that greasing the cookie sheet would be necessary.

Although not a fan of margarine, we were not allowed to use unsalted butter for this client, so we used Earth Balance butter substitute. As an added plus for this client, this particular product is also Parve for our Jewish friends.

Enjoy!

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

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Week of April 16, 2012

Passover Catering Menu | YaDa Chef

Spicy Wasabi Pea Crusted Tuna | YaDa Chef

Upcoming Fire Power Seminars' Event | YaDa Chef

Special Menu... | YaDa Chef

Short Bread Cookies | YaDa Chef

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

YaDa Chef

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YaDa Chef

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YaDa Chef

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YaDa Chef

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YaDa Chef

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YaDa Chef

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YaDa Chef

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YaDa Chef

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YaDa Chef

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YaDa Chef

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YaDa Chef

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YaDa Chef

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YaDa Chef

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YaDa Chef

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