What started as a reentering into the cooking “community” of Chicago, over time, grew into something much larger than I had ever expected. CRUX became like an umbrella for all who wanted to take part, or I at least like to think so. From restaurants to galleries, to houses and farms, CRUX has made its mark over the last year and will continue doing so for as long as the concept remains true. We are a community, a culinary collective, and we are here to serve you.
Let’s take a trip down memory lane…
Our birth. August 19, 2011.
CRABCAKE: Red pepper birthday cake, crab shell tuile, old bay frosting, fennel puree
When Ideas In Food first posted about frying corn silks, we got inspired: Elotes
The original three.
Foie gras, honey “crack,” concord grape
Kevin McMullen, the day we decided to go feed the homeless.
Hendricks Gin: Quinine gel, cocoa nib, carbonated lime, mint
John Dillinger: Rabbit terrine, acorn, grape, oak, celery
Our Artist dinner.
Duck, butternut squash, turnip, buttermilk, foie, lovage
Raw scallop, celery, cocoa, peppermint
Beet, vinegar, white chocolate
One of our “Menu Rip-Off Series.” EMP.
Breakfast for dessert: Osmanthus sorbet, toasted spongecake, burnt orange, popcorn, honey.
Beets, revisited, again…
The second in our “Menu Rip-Off Series.” This time, Saison takes the hit.
Crudite, set in ranch consomme with tamarind.
Tomato with pine nut and cheese.
David Eggers: Egg, botarga, trout roe, black pepper pearls, banana leather.
Veal heart, chestnut, cherry, smoke
Bacon-cured Mutton tongue, lobster brodo, nasturtium, carrot
Broken carrot, black cardamom
Look for the U. Next on our list: Pittsburgh, Boston, NYC, L.A., and Texas.
“Everybody needs his memories. They keep the wolf of insignificance from the door.”- Saul Bellow