a private catering and personal cheffing company
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YaDa Chef Meals In Advance Specials
November, Week 1
Adding the spinach, a little good for you vegetable, to this naughty calzone stuffed with ricotta and parmesan cheeses with a side of YaDa Chef's own marinara sauce is naughty and nice.
Tamales are great, this casserole is fantastic! Fresh tomato sauce, fresh corn, onions, and chilies along with olives make this a great addition to your weekly meal schedule.
YaDa Chef's whitefish choice, baked with blue cheese, fresh herbs, and onions served with a side vegetable makes a great finish to the week.
November, Week 2
A sweet combination of Jack Daniel's whiskey, brown sugar and orange juice make this a fabulous sauce, poured liberally over the salmon, served with a blend of roasted vegetables and jasmine wild rice.
This traditional French meal with a YaDa Chef twist is made with tender beef, mushrooms, carrots, onions, and bacon in a red wine and beef broth, served with egg noodles.
Boneless chicken baked with onions, peppers, kidney beans and chilies along with tomatoes served with rice make for a delightfully different dinner option.
Succulent pork baked with maple syrup and roasted apples served with mashed sweet potatoes along side steamed fresh green beans has the wow factor you will want more.
This cool and refreshing meal includes orzo pasta tossed with YaDa Chef's own balsamic vinaigrette and fresh basil with feta cheese topped with grilled shrimp.
November, Week 3
A Rachael Ray favorite, this steakhouse shepherd's pie is hearty and filling, chocked full of potatoes, bacon, ground sirloin, onion, mushrooms, and blue cheese, this dish will not disappoint.
This Giada De Laurentis pasta dish is superb, the cubed chicken breast, diced onions, chopped tomatoes, and shredded mozzarella makes this pasta dish one everyone at your table will enjoy.
Emeril Lagasse created this dish, including pancetta, yellow onions, carrots, celery, garlic, fresh herbs, ground beef, pork sausage, and fresh chopped tomatoes with fresh grated parmesan topping this spaghetti dish is as always, BAM!, an Emeril classic.
Dave Lieberman has created an elegant way to cook a whole chicken which not only tastes good but has a slight sweet and sour flair, roasting chicken pieces and using fresh apricots and plums, this satisfying dish is wonderful, nothing else can compare, served with a side vegetable.
Micheal Chiarello came up with this different take on tacos, creating a, what else? A beer and chipotle-battered fish taco. Fresh, light and very Chiarello.
November, Week 4
The green Verde sauce baked into the shrimp, Monterey jack cheese, and refried beans, is not quite tropical, not quite south American, but ALL YaDa Chef.
Paul Dean's "stick to you bones" southern cooking says it all, this chicken pot pie is full of chicken breast, vegetables, and lots of butter. Need we say more?
That nutty Alton Brown created this beef stew, similar to a beef stew you remember growing up... But better? You tell us.
A YaDa Chef special, this Asian styled dish includes toasted Sesame oil, garlic, ginger, crushed red pepper, and rice wine vinegar, seasoning the chicken just so, which is served with Chinese egg noodles. Tasting just a hint of peanuts make this well rounded dish a delight.
The king of BAM, Emeril Lagassse, crafted this cold pasta salad, which includes shallots, garlic, several types of cream, cucumbers, Champagne vinegar, lemon, chives and smoked salmon. Hugely popular, this salad is often requested from YaDa Chef's kitchen on a regular basis.
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TEL: 954-260-3118 / FAX: 954-208-0151 info@yadachef.com / catering@yadachef.com / personalcheffing@yadachef.com Accepting Discover Card, Visa, MasterCard, and American Express
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