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The Crepe Guy Provides A Culinary Adventure Close to Home Flipbook PDF
The Crepe Guy Provides A Culinary Adventure Close to Home I once spent a dreamy week in Paris where I managed to convinc
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The Crepe Guy Provides A Culinary Adventure Close to Home
I once spent a dreamy week in Paris where I managed to convince everyone I traveled with that eating a crepe just before turning in for the evening was something of a mandatory cultural indulgence. In front of a tiny sidewalk take-away stand on Rue Cler, we enjoyed rich chocolate with sliced banana, sweet strawberry jam with lush crème, and deceptively decadent sugar and butter, all wrapped up in a warm crepe. Needless to say, after a half dozen crepes in the crepe capital of the world, my expectations are rather high. Back in the Quad Cities, one bite of creamy Nutella with a deep-red and subtly sweet raspberry sauce folded into a crepe by the Crepe Guy on a Sunday morning fulfills my memory and satisfies my hunger for culinary adventure closer to home. Chad Cushman is the tall and talented Quad Citian known as the Crepe Guy. He debuted his crepes at the Freight House Farmers Market in 2009 when what began as a creative fundraising venture took on a life of its own for the seasoned chef, who has spent time at notable Quad-City dining destinations such as The Faithful Pilot, Farradday's and the Davenport Country Club. Invigorated by his success at the market and determined to bring something unique and delicious to culinary-minded Quad Citians, Cushman continues to perfect his playful creations and hone his niche as a pop-up restaurant of sorts, serving sweet and savory crepes to delighted eaters all over town. Without a storefront restaurant to manage, Cushman utilizes temporary workspace from which to showcase his talent. Walk through the doors of Dunn Bros Coffee in Bettendorf on Sunday mornings and you'll see Cushman with his traditional cast-iron French crepe pan and mounds of fresh ingredients set-up along the gorgeous wood table in the back of the shop. Stroll through
the Freight House Farmers Market in Davenport on Saturday mornings and you'll find Cushman serving crepes to smitten customers al fresco. Cushman also cooks from kitchen counters in private homes whose foodie-bent inhabitants have something to celebrate. He envisions catering everything from wedding receptions to corporate brunches and beyond, recognizing that The Crepe Guy is uniquely appealing to a community with an increasingly sophisticated palate. "Concentrating on crepes gives me an opportunity to do something different. I see it as a strong niche. Plus, I like the challenge. Doing something not commonly done thrills me," he enthuses. Cushman creates new sweet and savory crepe fillings each week, leaving regular customers guessing what flavor they'll experience next. He often riffs on recipes he reads in classic cookbooks. A simple soup or standard dessert might turn into a complex, multi-layered crepe. "I love the versatility of crepes and what can go into them," he says. "Plus, it’s something that you just don’t see that much around here. Crepes are different and people seek me out because they enjoy experiencing something different."
And that’s precisely what this new column for The Gold Book is all about. It’s a celebration of fabulous finds here in the Quad Cities. Though it’s wonderful to be able to travel to exciting new places and gather interesting experiences, sometimes—as is the case with The Crepe Guy— we can discover pleasure, creativity and a taste for excitement right in our own backyard. My Favorites: One bite of Cushman’s caramelized apple crepe served with a cloud of sweet, velvety whipped ricotta and adorned with a crunchy granola topping made me a believer. I’ve also enjoyed braised pork with rich goat cheese crème and smooth apple butter, topped with a tangy vinaigrette slaw. Because you can’t go wrong with Cushman’s sweet or savory creations, my husband and I typically purchase one of each and do our best to politely share.
Chef Cushman’s Favorite: Cushman, who claims there is both “genius and madness” in coming up with his own original recipes week after week, keeps a little black notebook in which he scrawls inspiration whenever it hits him. His favorite creation thus far? Braised chicken thigh with Gouda crème sauce and avocado pureed with ancho chile peppers, served with roasted corn and black bean salad, and garnished with raspberry-infused sriracha. “This particular crepe filing is both sweet and spicy. It has layers and layers of flavor,” he says wistfully. Why You Should Go: If you’re a Quad Citian who appreciates a little culinary creativity, The Crepe Guy is worth tracking down and experiencing. Cushman's specialty crepes stretch beyond the typical brunch fare and delight diners with both a lovely plated presentation and an undeniable taste. When You Should Go: Dunn Bros Coffee (787 Middle Road, Bettendorf) perks up on Sunday morning when Cushman settles into the back of the shop. From 9 a.m. until 1 p.m., lucky patrons enjoy sweet or savory crepes paired with fresh coffee roasted on site. Catch Cushman on Saturday mornings from 8 a.m. – 1 p.m. at the Freight House Farmers Market (421 West River Drive, Davenport) on the patio south of the Freight House. The Crepe Guy also caters, creating a buzz-worthy and delicious addition to any gathering. Call 563.579.6599 to invite him to pop up at your next party.
***A version of this article ran in the June 2012 issue of The Gold Book. All photos were taken by Leslie Klipsch. ***