Love and Food in the Big D

Monday, October 04, 2010

Winn Meat Article - Chad & The Moth

Chef Chad Kelley Takes Familiar, Full Flavors to New Levels at Dallas’ Meddlesome Moth
September 28, 2010

The Meddlesome Moth’s Executive Chef Chad Kelley with his popular Beef Bone Marrow at Dallas’ busy gastropub, a new arrival in 2010.

Chef Chad Kelley is innovating the dining experience in Dallas with the menu at The Meddlesome Moth gastro-pub.

And it’s with the use of big flavors in smaller portions, filling the table with exciting Share Plates of recipes reflective of cuisines from everywhere.

As guests are looking at adventure and leisure with their dining out, the culinary journey is even more fun when they can select from a menu and try a variety of recipes, rather than one large serving of a selection.

Chef Kelley is enjoying the creative work on The Moth menu, delivering on the clever promise of the experience of Shannon Wynne’s new concept that opened to great acclaim in 2010 in Dallas’ Trinity Design District at Oak Lawn and Hi Line.

“Great food doesn’t have to be expensive,” said Chef Kelley. “We’re giving everyone a concept that has the relaxation of a great bar and pub, good music, and a food and beer and ale selection that are something you won’t find anywhere in Dallas.”

“We’re getting a great balance of innovation and adventure, taking ‘the fear’ out of trying some really wonderful foods that our guests are really getting to enjoy without feeling like they’ve spent a fortune.”

Winn Meat Company is providing proteins for Chef Kelley’s recipes, including Classic Schnitzel with Pork Jowls, Yucatan Pork, Chinese Five Spice Pork Belly, Lamb Kafta, and Beef Bone Marrow. A lot of authentic Italian sausages and meats from famous Salumeria Biellese also are key ingredients in Chef Kelley’s menu. Hearty recipes, but in portions that don’t overwhelm the guest and the appetite, to be enjoyed with flights of beer and ale that are an experience of culture and fun all their own. Kelley’s culinary in Northern California at the California Culinary Academy in San Francisco, and in Southern California, bring some fresh and light approaches to charm the palate.

“There are classic and traditional recipes, with influences of citrus, salsas, mustards and other flavors that add brightness to the recipes,” said Chef Kelley.

And it’s turning into high traffic and great business all the time at The Moth.

The Moth Executive Chef Chad Kelley and Winn Meat Company’s Jose Vargas in the innovative Dallas gastropub’s distinctive dining room featuring tributes to rock and roll legends.

Flights of fine beers from around the globe are served with Chef Chad Kelley’s small plate wonders at The Moth.

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