Jeff Kraus Reveals His Science-Nerd Side and Explains Why He Admires Eliot Wexler

Jeff Krause -- 550 pixels.jpg
Nikki Buchanan

See also: Jeff Kraus' Crêpe Bar: A Decidedly Different (and Delectable) Take on the Crepe

This is part two of my interview with Jeff Kraus, chef-owner of Crêpe Bar. If you missed part one, read it here.

Describe a meal you'll never forget and why: In France, Erin and I walked in on a family meal (the French eat stupid late) and immediately realized the restaurant wasn't open. We apologized in a broken, bad American-French language and the chef/owner instantly stopped our rambling and seated us. He followed up with a pigeon terrine and menus.

Most over-rated ingredient: "Belly"

Most under-rated ingredient: hydrocolloids [obscure starches and proteins that chefs such as Wylie Dufresne of WD-50 use to create new ways of cooking].

Weirdest (or worst) thing you ever ate: A live goldfish from a muddy fish tank for $5 - the worst sushi ever!

Crepe Bar --vegetarian crepes.jpg
Nikki Buchanan
Kraus' spin on vegetarian crepes
Something always found in your kitchen: Whippers, N2O (nitrous oxide) cartridges and scales.

Something always found in your fridge: Simple syrup, fresh-squeezed citrus and eggs (Eye of the Tiger theme song playing in my head right now). And gin in the freezer.

Pet peeve in the kitchen: Small talk, messiness, tardiness, and fear.

Why crepes?: So many things haven't been done with them; they give me the most range of exploration.


Location Info

Venue

Map

Crepe Bar

7520 S. Rural Road, Tempe, AZ

Category: Restaurant

Noca

3118 E. Camelback Road, Phoenix, AZ

Category: Restaurant

Posh Improvisational Cuisine

7167 E. Rancho Vista Drive, Scottsdale, AZ

Category: Restaurant

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rgerrick
rgerrick

I still don't understand why people store their gin in the freezer. Room temperature gin creates better cocktails and offers a better and truer flavor profile. But I do love that he loves gin.

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