Love and Food in the Big D

Thursday, December 08, 2011

You Can Take a Chef Outta The Restaurant...

But you can't take the restaurant outta the Chef! 

Just DAYS after Chad's departure from The Moth, my chef hasn't stopped.  Everyday, it's a new and tasty creation.  Everyday, my kitchen gets a full-on, pot filled, work out.  With his need to CONSTANTLY be moving and shaking.. creative wheels spinning at 100mph in his head at ALL hours... and with absolutely NO IDEA how to actually settle down and RELAX, my stomach has been reaping the benefits of my Chef's need to create.  ;)  Too bad my crappy metabolism can't keep up with all this goodness...

I swear we could feed a small village with all that he's been making.  Needless to say, my leftover lunches have been FANTASTIC and there is enough pre-portioned Chef Chad Kelley soup in our freezer now to last a good month (at LEAST)!  Mmmm... Tomato Basil soup is calling my name....

So far Chad has made:

- Vegetarian Lasagna (dinner and great lunch leftovers)
- Biggest Batch of Tomato Basil Soup you've ever seen (lunch for days and days and yummy days)
- Crustless Egg White, Roasted Mushroom and Spinach Quiche
   AND of course...
- Peppermint Bark
- Homemade Marshmallows (see photos of our yummy test batch HERE)
- Moon Pies ( HERE )

*** ALL THREE Holiday Goodies available for purchase through our blog HERE ***

ALL in just THREE days!!  It might also go without saying that the menu for the REST of the week has been planned out and organized to Executive Chef standards and my hands are starting to be dry and brittle from all DISHWASHING I've been doing lately. ;)  Small price to pay I guess. 

LIGHT BULB!  We SHOULD TOTALLY consider hosting a "Pop Up Dinner" at our house!!

Defined as:  
Pop-up restaurant - A venue that is turned into a restaurant featuring a chef and culinary team that is normally not in that kitchen or venue for a limited period of time.  Pop-up restaurants can be found in multiple venues including restaurants, at galleries, private homes, and many more.  The most common idea behind pop-up restaurants is that a chef can practice his/her art and share his/her love of food with the world without having to take out millions in loans to open a restaurant.

Wonder if we could get people to come out for this??.... Hmmm... (Chad's wheels aren't the only wheels that spin 100mph... ;) 

More on this (perhaps...) later..

SOMEONE has discovered the bulky goodness of the Sam's Club by our house.. ;) 

Egg white, Roasted Mushroom and Spinach Quiche.... Mmmm..

Yummy Peppermint Bark


Mike said...

Brook Ray at Wine Squared in Denton used to host dinners where she and a chef paired wines and food. They were hosted in people's homes and utterly delightful - until the chef got a full time job.

Perhaps Chad and Brook would be interested in reviving that concept - some great events for Brook and Chad, some great meals for their customers, and some paying guinea pigs for Chad's latest creations.

It sounds like a potential win all the way around!


Yvette said...

Wheels a-spinnin' Mr. Mike :) Definitely going to talk to Chad about reaching out to Brook about this... Keep you posted! :)

Mike said...

GREAT! I hope it happens. I believe Brook's email address is and they have a "contact us" page at

I talked to Andrew, the other partner, this evening. Brook has a 1 year old at home, so she can be hard to reach.