If you've never had crazy feta I would say it is the perfect balance
between salty, savory, sweet, and spicy. There's no magic to it
The magic is how simple it is. We start out by chopping fresh red onion, fresh
jalapenos, really good olive oil, put everything in a pot, and we let it slowly
come up to almost a boiling temperature. And then we just turn it off. All that
stuff kind of steeps and marries, and the spicy notes start coming out, the onion
starts letting some of that sweet out, into this really pungent and beautiful
olive oil from Greece. And then from there we take fantastic creamy feta and
we poured this hot oil on top. We let it set and that's how we get our crazy feta.
I knew this is what I was meant to do at a very young age. Growing up in
a Greek household, our whole afternoon revolved around what we're having for
dinner that night. I would sit and watch my mother cook these super simple
recipes, and I was just so intrigued by it. In 2006, when we opened up our first
restaurant I knew that I wanted the menu to have spice.
The day that we made the dish we tasted it and we're like, "wow this is amazing"
and one of my cooks said "it's crazy" and I said, well there you go that's the
perfect name it's crazy feta.