About Restaurant Gwendolyn:
The concept of the restaurant is entirely old school, using what they
had and doing as they did before the break of the industrial revolution:
approximately 1850. This was the last time that food was honest. There
are no blenders, mixers, choppers, ice cream machines, deep fryers, burr
sticks, nor anything else with a motor--nothing with a plug. Food
machines with motors made possible an imbalance of diet that had never
occurred before: we could suddenly fry enough food to make ourselves
sick, we could preserve food longer than its last dangling vitamin.
Refusing food-enabling machines is another way to keep the food honest
and in reasonable balance. No perishable ingredient may travel further
than a good, strong horse. The menu will move absolutely in lockstep
with the seasons, as okra and eggplant taper off and leafy greens move
in, we must change ourselves to suit the product--not the other way
around. What is outside is inside.