Joule, Revel Chefs Try to Avoid Talking Shop in Bed

Photo by Jackie Donnelly Baisa

Rachel and Seif's new place, Revel, has a street food-inspired menu.

Revel, the new place in Fremont from culinary power couple Rachel Yang and Seif Chichri, has only been open a week and it's already generating plenty of heat. Not a big surprise considering the loyal following they're gathered during three years since Joule opened. (And at the now-defunct, but fun-while-they-were-in-the-kitchen Coupage before that.)

The two met while working at the crazy-expensive (and now closed) Alain Ducaissse in New York City. They share a son, born this summer, and a passion for all things edible, working those crazy chef hours. Oh, and they try not to talk shop in bed. Read part one of this week's Grillaxin to learn more.

SW: We heard you don't get much sleep these days. Do you two get out to eat often?

Rachel: Not really. There aren't many restaurants open on Monday, so we often end up in ID. But when we get a chance, we would go to Spinasse to taste Jason's dishes.

SW: What are some of your favorite holiday food traditions?

Rachel: We always make a big batch of quince tea this time of the year. It's very traditional Korean tea and it's perfect drink for Christmas morning while opening presents!

SW: What kitchen gadget/tool is on your fantasy holiday wish list?

Rachel: A real nice pasta machine. We do everything with kitchen aid mixer, but a real pasta machine would be awesome! (You will see why when you look at our Revel's menu.)

SW: At the stroke of midnight on New Year's Eve, what's in your glass?

Rachel: Quoin75, a gin cocktail with Cynar and Prosseco. It is a perfect drink to reflect how amazing 2010 has been for us.

Check back for part three of this week's Grillaxin for a recipe from Rachel Yang.