Simple and Fresh: An Interview with Chef Jeff Moschetti

I have to admit having a passion for historic buildings, and the Melrose Hotel is one that I have loved for over thirty years a few years.

You see, growing up in the Dallas area, being (at that time, the bohemian 1970s) rather the precocious teenage artist, and convincing people (easily) that I was a European college student on a study program in the United States meant that I spent a lot of time on Oak Lawn, at Oak Lawn parties, and taking pictures of the Melrose and surrounding area.

When I got the chance to go there the other day and have lunch, to see the restoration, and to interview Chef Jeff, well I was drooling at the chance jumping up and down with excitement interested in seeing the changes. The food was amazing.

Honeydew Lemonade

Roasted Butternut Squash and Apple Soup with Blood Orange Foam

Mom’s Meatloaf with Garlic Mashed Potatoes and Honey Glazed Baby Carrots

And Pastry Chef Rafael Torano’s Lime Nouvelle Cheesecake with Strawberries

It was amazing.  Did I say amazing?

Afterwards I had a few questions for Chef Jeff, who is amazingly incredibly approachable.

Marye: I love the idea of the Southern Comfort Menu.  I do think that Nouvelle American Cuisine is returning to comfort foods with unique touches.  I enjoyed the garlic mashed potatoes very much.  They had an unusual mellow taste and although I am pretty sure the garlic was roasted I thought that perhaps it was an heirloom variety as well?  Do you use heirloom produce varieties over others when you get the chance?

Chef Jeff: The garlic is an Elephant variety and is from Gilroy, California. I use as many heirloom products as I can afford and get my hands on.

Marye: What is your feeling on using locally grown ingredients?

Chef Jeff: I feel it is extremely important to use local sustainable products. The more support we as consumers can give to farmers we will better support a local business/economy as well as influence and educate the palettes of the consumer (s).

Marye: What inspired you to create the Southern Comfort Menu?

Chef Jeff:The region and its perception of “comfort” food. The foods of the south are big and warm. ,

Marye:Each dish that came from the kitchen today was more beautiful than the last.  The plating techniques that you use are very Asian with almost an architectural  look to them. Where do you come up with the design ideas…the creative synergy between ingredients and platescape?

Chef Jeff: It’s a gift. HaHa. I design plates that are fun to look at as well as taste great. My past experiences have shaped my style. I worked in San Francisco and L.A for a number of years, so my style is very “west coast”.

Marye:What does a typical day look like for you?

Chef Jeff: I spend most of my time managing. Doing administrative things such as budgeting and planning for the business, 70% of my day is comprised of this and the remaining 30% is managing staff and executing food.

Marye:When you cook for yourself what do you make?

Chef Jeff:It depends on how tired I am and what my family wants to eat. I typically ask my children what they want to eat. Then we shop for product and spend the day cooking and teaching. My children, Evan and Olivia love to know the history of the foods they are eating.

Marye: What are the three ingredients you feel everyone should have in their kitchen?

Chef Jeff: Olive oil, garlic and onions (yellow).

Marye: What do you see as being the food trends of 2009?

Chef Jeff: Foods that are wholesome, simple, identifiable, delicious and affordable.

Marye: Everyone has a guilty pleasure, even executive chefs.  Whether it is oreos and milk, a snickers bar, or kraft mac and cheese from the box, what is yours?

Chef Jeff: I am nuts for my wife’s peanut butter cookies.  Dangerous, very dangerous!

Marye:Could you possibly share one of your recipes with our readers?

Chef Jeff: Not sure if you want a baked good or a savory recipe. Attached are recipes for our chocolate stout cake and calamari salad. The Salad is a collaboration with Chef Stephan Pyles. We created this salad when I was the Executive Chef at Hotel ZAZA. P.s. We also serve this salad in our world famous Library Bar and it is complimentary every Wednesday.

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Yes, there are two recipes.  I will be posting them over the weekend, so check back.   Chef Jeff Moschetti is not only a wonderful chef, but a really, amazingly nice person.  I had one of the most memorable and enjoyable afternoons ever!  Amazing.

If you would like to see more pictures of the hotel itself, check out my article Romantic Dallas Hotels.  There is a slideshow with images I took of the architecture and surrounding area.

Images: Warwick Melrose Hotel, Used by permission.