I’m going to go ahead and dive head-first into the most cliché way to begin a post— by using a definition. Flux: The rate of flow of fluid, particles, or energy through a given surface. Beginning with a definition really is the “fanned strawberry” of 2012 blog posts, but when it comes to the word “flux,” it’s important to understand which of its eight definitions we are playing to.
We have begun filming a documentary about the journey of CRUX from its inception just over a year ago, to its finalized space in Cherry, IL. We have released very little information about the concept of the restaurant, but now, with the FLUX trailer being released, I feel like I can divulge.
The restaurant will be designed by a Chicagoan who specializes in sustainable architecture. It will be located near a farm and inn that will also be owned and operated by myself and my partner. We will raise our own animals and grow our own vegetables. 95% of all food consumed at the restaurant will be local, with the majority of that percentage grown by us. The restaurant will operate under the “feast or famine” mentality. Feast meaning, in Spring and Summer, we use meats and vegetables that are meant to be used at that time, and Famine meaning we use only what can be grown, stored, or preserved in the Winter. We will have one communal table that will seat up to 14 people situated directly in front of an open kitchen with three cooks.
With all this said, I promise it will be the furthest thing away from what “farm to table” is considered nowadays. We will not lay a bowl of wilted chard in front of you and say “it’s good because it’s simple.” The food we serve will be progressive, experimental, and totally controlled from germination to your plate…
…Control. That’s all any chef wants, right?
“When man learns to understand and control his own behavior as well as he is learning to understand and control the behavior of crop plants and domestic animals, he may be justified in believing that he has become civilized.” – Ayn Rand