We haven’t really had time to post this week, which made me think — why? Just because we hosted a totally kick-ass pop-up that everyone seemed to love, should not mean it’s time to “take a break.”
Directly after the dinner and clean-up, Vitolo left for Cleveland, Cadengo went back to his 14-hour shifts at Longman & Eagle, and McMullen returned to his sausage-making duties at the glorious Franks & Dawgs (who, by the way, lent us some life-saving bowls last Friday). And as for me? I took a much-needed day off to go hang out with the gorillas at the Lincoln Park Zoo, followed by a stage at El Ideas for the past two days.
While the gorillas helped clear my mind, El helped open it to a few new realizations.
First, it became clearer than ever that CRUX truly is a collaboration between everyone involved. Every dish is mulled over by each chef. The concept may be mine, but the technique may be McMullen, the plating may be Cadengo, and the flavor profile may be Vitolo.
This is in comparsion to El Ideas, who really seems to have a separation among chefs Foss and Brochu. At El Ideas, that model works, and it works well because diners that eat there are looking for a unique experience from two separate chefs. For CRUX, it would be our downfall. We are represented as one.
The second thing I realized is, “go-time” isn’t just one day. It’s not the hour leading up to service. It’s not the time between courses. For CRUX, it’s all day, everyday. And I don’t think we’d have it any other way.