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The crew of Cru, part 2

Day of Cru dinner Jerry, 11 a.m. The kitchen is bustling and the work has invaded the dining area. I find Andrew, still slicing vegetables (it’s cucumbers this time). In front of him, “Big Boy,” a contraption of two sous vide machines in tandem, slow cooks pork. Andrew said he went grocery shopping from 9…

The crew of Cru: part 1

Three days before Cru dinner Nitery 206, 7:30 p.m. Anthony Nguyen ’17 MS ’18 is marking up a whiteboard in red — there’s an ambitious list of about 7 dishes splashed up already, from banh mi to buns to spiced pork ribs, a menu heavily inspired by David Chang’s Momofuku cookbook. Roving around the table,…