Jet Lag Prevention Theory - Pre-Vacation Hysteria

For those of you who have ever traveled abroad, you know that jet lag can hit you pretty damn hard.  Your body is out of whack, your head feels out of sorts...and eventually, probably after the adrenaline of being in a new and exciting place has worn off, you succumb to it and end up sleeping more than you should...during the middle of the day...when you really should be out and about exploring. 

A few days before our trip, Chad and I devised a plan to try to beat Mr. Jet Lag at his own game.  ;)  Waking up each day an hour earlier.. (and going to bed an hour earlier each night)... we found ourselves a bit  grumpy and near hysteria at 3:45am on the morning of our flight to Barcelona. 

Thank goodness for Walmart being open 24 hours and giving us a place to run amok in the wee hours of the morning.. ;) 

As you can tell, pictures speak a thousand words.. ;) 

hahahaha.. this one makes me crack up every time I see it. 

LOVE my silly HUSBAND! 

Pippy Longstocking's Elmo??  Lol..

This was Chad saying Scoooby Doooby Dooooo... ;)  Caught in mid-Doooo  ;)

I think I might have to go back for this one... (for Chad of course.  ;)

Normas Cafe at 6am.  Best and WORST idea for a pre-flight meal. 

SOOOOO Good, but SOOOO RICH, it made us a bit queasy. 

BEST biscuits you'll ever have in your life..  HANDS DOWN.  Must try again at a decent hour.  ;) 

Stay tuned for pictures of

Day 1 - DFW to Barcelona

COMING SOON :) 

L'Atelier Saint Germain de Joel Robuchon - Dinner Reservations in Paris, France

Sometimes all it takes is an email like this to make you want to squeal with joy as you bust out a little happy dance (to yourself of course so you don't act a-fool in the office).... :)  all while cursing the heavens for not letting you win the lottery..just so you can travel the world, eating at fabulous restaurants like this... ALL. THE. TIME!  ;)  Whew... that was kinda long winded...but still true.  :)  I'm doing my happy dance now.. ;)

Mr. Chad Kelley

We are happy to confirm your reservation in our restaurant: L’Atelier Saint Germain de Joel Robuchon 5 rue de Montalembert 75007 Paris.

Due to the increasing number of no-shows, we will not guarantee this reservation unless you reconfirm the day before your arrival.

With our best regards,

François Orisé

With another fabulous restaurant reservation made, this time in Paris, it's time to cross off another amazing restaurant off of Chad's "Ultimate Places to Eat" list. :)

Update:  Link to the post about our actual visit can be found 

HERE!!  

As noted in the Joel Robuchon website...

Joël Robuchon was awarded in 1976 « Meilleur Ouvrier de France », then in 1987 « Chef de l'annee », then in 1990 « Cuisinier du siècle ». As of today, with 26 Michelin stars, he is the only chef to hold such a worldwide record .

At his birth April 7th, 1945 in Poitiers, nothing compelled this bricklayer's son to walk off with all those titles and rewards. Pupil at the Petit Séminaire de Mauléon-sur-Sèvres in les Deux-Sèvres, he once thought about entering the service of God but he finally found his way in the gastronomy by becoming at first an apprentice then a companion.

At the age of 29, he took over the commands of the kitchen of the Concorde Lafayette hotel and managed 90 cooks, serving several thousands meals per day. His professionalism, his rigor, his assurance, his creativity gave him a beautiful reputation. After a remarkable passage as an Executive Chef and as a Food and Beverage manager of the hotel Nikko where he gained two Michelin stars, he then opens his restaurant in December 1981: Jamin.

The first year he received his first Michelin star, the following year, the second one and the year after, the third. Three years, three Stars, a feat never seen before in gastronomy!

For over ten years, his restaurant achieved remarkable success. In 1994, he settled down Avenue Raymond Poincaré, in a restaurant bearing his name.

The « Joël Robuchon » restaurant was awarded « Best Restaurant in the World » in 1994 by the International Herald Tribune. A worldwide success was already taking place.

As promised, Joël Robuchon, 50 years old, announced his retirement, to focus on handing over his knowledge. Far from the pressure of the stars, he decided with his friend film director Guy Job, « to bring » la cuisine to the television making it more accessible and to demystify it.

For over 10 years, with the most famous « Bon Appetit Bien Sûr » - TV show, Joël Robuchon proposed a daily rendez-vous, a real cuisine lesson, where he greets a fellow chef every week, presents simple and affordable recipes, tips and tricks, thus making it accessible to a broader public.

During all these years, Joel Robuchon travelled the world and regularly went to Japan to discover new products, skilfully passed on techniques by the chefs for decades and became passionate about the empire of the rising sun.

His Japanese experience and his discovery of tapas bars in Spain gave him the inspiration to offer a new dynamics to his vision of cooking. He elaborated a new original concept of restaurant to bring his 'cuisine'in front of the guests, a 'cuisine' of quality products offered in a spirit of conviviality.

The concept of « L'Atelier de Joël Robuchon » - was born!

Joël Robuchon asked Pierre-Yves Rochon to design this luxurious place so as to put forward his chefs, his products and flavours. A restaurant where classic gold and white colours specific to many luxury French restaurants, were replaced by black and red.

As a conductor, Joël Robuchon calls upon his long-standing fellows; Eric Bouchenoire, Philippe Braun and Eric Lecerf to write the musical score of his 'cuisine', François Benot to create new pastries and Antoine Hernandez to create his wine list.

In 2003, the first « L'Atelier de Joël Robuchon » opened its doors in Paris, in the 7th arrondissement, and simultaneously in Tokyo thus disrupting the traditions of « La haute gastronomie ».

This place is unique, warm hearted, opened on the kitchen's stoves, where customers immediately feel at ease, far away from classic restaurants. The first customers are delighted to discover this innovative concept, where gastronomy rhymes with conviviality. This opening makes an echo in the French and foreign press who greet the return of this great French chef.

The success of L'Atelier de Joël Robuchon in Paris encouraged Joël Robuchon to develop its concept on all continents: Las Vegas in 2005, New York, London and Hong Kong in 2006 and Taipei in 2009. 

The same touch, the same know-how, the same use of products, but a cooking adapted according to the country and its culinary traditions where epicureans throughout the world meet in the same spirit of conviviality. The concept is appealing.

Joël Robuchon and his team get involved into each of the restaurants, going from London to New York, and from Hong Kong to Las Vegas. Between two journeys, between two countries or two continents, he heads to his Parisian laboratory where he crafts, prepares, tests and studies the future dishes to be offered to its customers worldwide.

To answer the different demands from worldwide customers, Joël Robuchon besides his ateliers opened other establishments in luxurious environments always respecting this spirit of sublime simplicity; a 3 star gourmet restaurant in a « French-style » castle right in the heart of Tokyo, another 3 star restaurant situated in Macao at the top of a casino or in the model of a mansion, 3 star restaurant right in the heart of the casino of MGM , Las Vegas. Outside these tables of exception, we also count, the Restaurant of Joêl Robuchon in Monaco (2 stars) and his Japanese restaurant Yoshi (1 star), without forgetting satellites, tearooms, pastry shops and the other dining outlets that declines the spirit of Joël Robuchon.

In each of his restaurants throughout the world, Joël Robuchon remains faithful to his principles which made him a guide of the French gastronomy; an exceptional choice of products and ease in execution thanks to his talent in choosing and training his team.

**** Europe HERE WE COME! ****

Hasta La Pasta Lovelies, see ya in about 2 weeks! :)

Meddlesome Moth Menu Changes - Coming Soon

As The Moth prepares for a revamped menu, set to be unveiled in the coming weeks, I'll get teaser pictures like THESE from Chad every so often as he plays in the kitchen... letting me know what he's up to...and just to get my tummy grumbling.  :) 

Prosciutto and Pear Salad with Parmesan, Spanish Olive Oil and Saba

Chilled Steak and Iceberg Salad

So Long California.... HELLO Dallas!

So.. after much anticipation and nearly 3 days on the road .. The Schmidts (Chad's Sister Christy, her Hubs Ryan, our niece Kenzie and nephew Logan) have FINALLY made their big move to .. TEXAS! 

They actually arrived last Thursday afternoon after being trapped (in a good way.. ;) in the car with two kids (5 & 3 years old), a weinie dog, two beta fish and a smiley rock.. (yes, it REALLY is a ROCK that looks like it's smiling.. ;) Picture to come of Mr. Smiley later...

Since then, they've settled in with us while they get their housing situation worked out... (so basically, to break it down, it's...5 adults (Ryan's dad moved out here two weeks ago), 2 kids, 2 dogs, 2 betas and a smiley rock ;) in 1,800 SF... YOU do the math...GASP!!).. which actually just means... SLUMBER PARTY!!  ;)  Oh, and finding creative ways to entertain the kiddies that have MORE ENERGY than you could possibly IMAGINE!  :) :) 

With a little bit of this, and a little bit 'o that we've let the good times ROLL!!  Welcome to Texas Ya'll! 

Kenzie sportin' her Wobbly Gobbles.. or was it.. Gobbly Wobbles??

Either way.. So CUTE!!

Kids enjoying the beautiful weather. :)

Welcome Home Ice Cream at Henry's in Plano :)

At the Elementary School Park by our house...

Comerç 24 Dinner Reservations - Barcelona, Spain :)

If there was one known Chef that I quickly learned about after first meeting Chad, it was definitely Ferran Adria.  Head Chef of El Bulli, one of the most experimental restaurants in the world, Chad has always had a school boy fascination with Ferran's use of molecular gastronomy while creating his dishes.  El Bulli, a Michelin 3 star restaurant, which officially closed it's doors on July 30, 2011, was legendary.  Receiving nearly 2 million reservation requests a year, the restaurant only accommodated 8,000 guests per season.  Needless to say, Chad was more than a bit bummed that we would never get to cross a visit to El Bulli off his bucket list.  HOWEVER, parts of Ferran Adria live on in the likes of El Bulli Rock Star and Ferran Adria protege, Carles Abellan, Chef and Creator of Comerç 24 in Barcelona.  Michelin star rated as well, Comerç 24 is sure to be one hell of a restaurant experience..

Any guesses where we scored dinner reservations next week?!  Chad's one happy camper!  :)

You can read more about this restaurant, and other Carles Abellan concepts, at their website HERE

"Great Beer Deserves Great Food" - Interview w/ Chef Chad Kelley

The Great Beer Deserves Great Food blog explores all things related to Great Beer and Great Food. It presents upcoming premier food and drink events. Recaps premier food and drink events we’ve attended. Showcases chefs and restaurants that are doing exciting pairings. It shares inspired pairings and recipes − ours, yours, the chefs. And it will do more as the menu expands.

The Great Beer Deserves Great Food blog also links you to others exploring and exalting beer and food. Finally, it is an arena for conversations which we invite you to join.

There is no doubt that Great Beer deserves a place at the table with Great Food. We dedicate the Great Beer Deserves Great Food blog to spreading the word. We welcome everyone to join in.

Interview with Chad Kelley of The Meddlesome Moth

Posted on September 7, 2011 by GBDGF

Chef Chad Kelley

Executive Chef of The Meddlesome Moth

1621 Oak Lawn, Dallas, TX 75207

http://www.mothinthe.net/

Brief Bio

Originally from Southern California, I attended Culinary School at the California Culinary Academy in San Francisco and then started heading east. Made a pit stop in Flagstaff, AZ where I worked at a local brew pub- Beaver Street Brewery. Eventually I made it to Indianapolis where I began with The Oceanaire. I was with them for 6 years in every role the kitchen had to offer, eventually landing in Dallas as the Executive Chef for the Galleria location. The Moth was a new and cool concept starting that was all about craft beer. It was very different from what I was doing at The Oceanaire, so, naturally I made the transition. I wanted the new challenge of doing something completely different in Dallas and really push some of the limits of what Dallasites would eat. Here at The Meddlesome Moth its all about sharing a wide variety of exotic foods while sipping on some of the best craft beers on the market.

Why is the pairing of food & beer important to you? Its all about showing people that you can pair great beers with great food the same way as with wine. You can have that awesome experience and be blown away at how the beer and food interact with each other. How flavors you didn’t taste before start coming out – it’s all about keeping people excited.

What got you started on pairing food & beer? The Meddlesome Moth was my real first intro into beer and food. I spent about a year drinking every beer I could get my hands on in the great state of Texas. With each tasting I would break it down into the basics. Aromas… Hops… Malts… Mouth feel… How does it start, what kind of back bone does it have and how does it finish. It can be much more challenging to get the perfect pairing with beer. Craft Beers are definitely more food friendly and more forgiving if you don’t have the perfect pairing but when you hit it right on the sweet spot it’s a whole new experience and that’s what I strive for.

Who are the chefs you admire? Eric Ripert for his amazing skills with seafood. Feran Adria for his insane approach to “cooking”, Gordon Ramsey for saying everything I want to say but would get fired for, Dan Barber for his true Farm to Table restaurant and Paul Kahn for simple yet really cool food.

What are some of your favorite pairings?

(1)La Trappe Quad with Saint Andre Triple Cream adorned with a Black Plum – Currant Chutney.

(2)Houblon Chouffe with Crispy Orange Peel Beef and Jasmine Rice. Sounds odd but it’s a great pairing.

(3)Avery Salvation with Pan Seared Scallops with Parsnip Puree and Pickled Golden Raisins.

Favorite style / beer to pair with? Any beer with a Belgian Yeast in it is great for pairing. The sweet clove spice and banana notes create a lot of versatility for a chef. One example was the Rare VOS that I paired with a Caribbean Style Jerk Chicken and accented it with a Banana “Ketchup”. Flavors of Jamaican Allspice, Coriander, Golden Raisins and Dark Rum blend perfectly with this brew.

Favorite all time beer? Dogfish Head Squall

Feature dish in which you pair beer with food or use beer in preparing the dish? Ommegang Witte paired with an Arugula Salad topped with Shaved Fennel, Finnochiona and Granny Smith Apples.

Thoughts on the future of food & beer in fine dining? This is just the beginning. People are really just starting to see the full potential of the craft beer movement.

Favorite restaurant in a city not your own? Hudson House in Redondo Beach, CA – They are doing the same thing with craft beer and food as we are here in Dallas. The team also just opened up a new place I have yet to visit called The Tripel.

Recipe-

A simple Summer Salad using Fresh Baby Arugula or Wild Rocket.

Toss with a touch of Spanish Extra Virgin Olive Oil, Fresh Lemon Juice, Salt and Black Pepper.

Place into a bowl and then top with Raw Fennel that has been shaved as thinly as possible, Green Apples cut in just the same way and a light Italian fennel sausage called Finnochiona.

New Belgium Brewing Beer Dinner @ The Meddlesome Moth

Like he's done so many times before, Chef Chad Kelley, great husband of mine :) and all around culinary rock star ;), hit it out of the park last night as The Moth crew hosted Sensory Specialist Lauren Salazar from New Belgium Brewing.  The unique and playful menu was specifically created to highlight New Belgium's rare Lips of Faith series of ales while Lauren took to the mic to give her take on the unique flavor profiles of each beer selection.   

You can read about what The Dallas Observer's, City of Ate said about the dinner here or what D Magazine's Side Dish said, here OR....for even MORE Kelley Blog Fun, you can head back to our original post about this particular dinner HERE!  :)

But that's enough reading.. check out the pictures I took last night.  Gotta love my super tasty photography gig!  :) 

First Course: Pate de canard and chicharrones de pato (duck pate with crispy duck pork rinds) with a dried cherry compote paired with Transatlantique Kreik

Should I feel special to get THESE types of silly faces from the Chef himself?  ;) 

 I'm sure not many photographers get to capture this side of my husband... silly boy.  :)

Second Course:  Roasted beet salad with an almond gazpacho and white balsamic syrup
Served alongside Biere de Mars

 

The best part of my "job" on this evening.. taking pictures.. then eating my subjects!!  ;)

Captured with my Iphone. 

Third Course:  Breast of Guinea fowl with curry potato croquettes, arugula puree,

and dried mango chutney paired with Super Cru

 

Love me a sea of sparkling wine glasses... Gets me every single time.  :)

Fourth Course:  Wild California Sturgeon filet with tempura pineapple and a "coke" glaze,

served with Dunkel-weiss, a "grand cru dunkel-weiss"

 

Almost ready for the next course..

Fifth Course:  Pork belly confit with Cannellini beans and a rosemary pesto

with roasted grape demiglaze served with La Folie 

 

Chef Chad Kelley, working the line..

Last but not certainly not least..

Sixth Course:  Sticky Bun Bread Pudding, Henry's Rum Raisin Ice Cream and Black Plum Port Sauce

Paired with Abbey Grand Cru

Chef Chad with Guest of Honor, Lauren Salazar

Carnivore's Delight

I really don't know how anyone could be a vegetarian.  I really don't.  I don't understand it...and I don't know if I ever will.  I absolutely could not EVER live without meat.  BBQ in particular.  A couple weeks ago we discovered a new "somewhat hidden" gem near our house called Hard Eight BBQ.  For those living in or near Coppell, it's obviously no secret to you... but after going here, I feel like Chad and I have wasted the last 3 years together NOT going to this little piece of heaven. 

Part "wonderland/amusement park", part BBQ utopia (yes, it is THAT good).. you begin your "adventure" here by zig zagging through Disneyland-like lines, under a partly opened shed-like structure where you're greeted by rows and rows of piping hot BBQ pits working on your next meal...or last meal I should say.  ;)

After taking a few slow, deep, smoke-filled breaths ... you wind your way to the front of the line where you are then greeted with the most beautiful food presentation this carnivore has ever seen. 

I swear by this point.. my eyes are bigger than my stomach and my mouth begins to water..

How could you ever begin to choose?? Roasted corn, "regular" corn on the cob, half chicken, whole chicken, little chicken "poppers" wrapped in bacon, ribs, sausage... you name it, they have it.

And I was in heaven.

Once inside, you make your side selections and head to the counter to weigh you bounty and pay the toll.  :) 

This photo and next photo courtesy of Hard Eight Website

Almost feels like you're in a different world.. set in a different time..

True to form, our eyes were most definitely bigger than our stomachs...which luckily just meant we ended up with tasty leftovers.  But who could really resist all that yummy, mouth-watering protein?!?! 

Oh and the ribs were BY FAR the best thing on the tray... no doubt.  Can't wait to go back. 

Survey SAYS....

For the most part, those of you who read this blog already know Chad and I... personally.  But for the rest of the new readers out there, who've stumbled upon our blog in one way or another...you may, or may not take the time to read the "Extra Bites" pages (off to the right on our blog site...or here for Me, here for Chad, here for About Us, or here for Our Wedding) telling you who we REALLY are.  So, taking it back to the good 'ol days of quizzes and questionaires that at one time flew through emails.. here's a quick little looksie on yours truly.  :) 

And since Chad's baby pictures went up last week, I thought I'd embarrass myself as well, by putting up one of MY baby pictures in all my super chubby, multi-rolled glory.  LOOK AT THOSE BABY TIRES!! 

Full Name: Yvette Maldonado Kelley - maiden name Maldonado but legally changed it to my middle name after tying the knot.  :)

Nickname(s):  Depends on who's calling me.  Love and Baby - by Chad; Evie - by my Nana and late Aunt; My Little Love One - Dad (when I was little); Nerdo - Brother growing up... and when he gets excited about something... usually said a little something like... "Woooooooooo Nerdo... Woooooooo"  (I'm not sure who should be more embarrassed by that.. him, or me?  ;)

Work Title:  Intern Architect turned Marketing Coordinator...proposal writer, job chaser, Photoshoper, In-Designer and overall company graphics person...

Hometown:  Edinburg, Texas

Pets:  Macie Blue Kelley; age- 3.5 :)

Happiest Moment in Life:  Would it be cheese if I said my wedding day??  Cause it was definitely my wedding day... :)

What is your favorite word/phrase?  PTO :)

What is your least favorite word/phrase? "Like, Ummm..."

What makes you swoon?  Watching Chad interact with Macie when he doesn't know I'm looking..listening to our first dance song (see below)... Cornbread, mmmm... meatloaf

What makes you want to puke?  Coffee breath, overly competitive people, humidity, needless drama

What sound or noise do you love?  rain hitting the window, thunder in the distance, "Honey, I'm HOME" from Chad

What are you listening to right now?  Pandora, Jason Mraz - Live High

What sound or noise do you hate?  chalkboard scratching.. high screech of fork and knife scraping on a plate... :/

Favorite Season?  Definitely Fall.  Birthday in October (14th...accepting presents already :), leaves changing, air is crisp, Wedding Anniversary (November 14th :) Thanksgiving.. love it all. 

First Dance Song as Husband and Wife?  Spanish version of Jason Mraz's song Lucky - Featuring Ximena Sarinana

What profession, other than yours, would you like to attempt?  Cake decorator, food critic, photographer (the professional kind), restauranteur (with the hubs of course :)

What profession would you not want to participate in?  Anything medical..bad gag reflex, Old folks care.. too sad

If Heaven exists, what would you like to hear God say when you arrive? “Nice job, kiddo.. Welcome Home.”