Comments on: What’s Not Local at Schwa http://www.thelocalbeet.com/2009/09/03/whats-not-local-at-schwa/ A practical guide to eating local, in and around Chicago Wed, 10 Mar 2010 00:01:41 -0800 http://wordpress.org/?v=2.8.4 hourly 1 By: Rob Gardner http://www.thelocalbeet.com/2009/09/03/whats-not-local-at-schwa/comment-page-1/#comment-441 Rob Gardner Mon, 07 Sep 2009 14:39:01 +0000 http://www.thelocalbeet.com/?p=2917#comment-441 Ellen, I sorta respond here: http://www.thelocalbeet.com/2009/09/07/could-i-have-been-wrong-about-schwa-on-menu-monday/ Ellen, I sorta respond here: http://www.thelocalbeet.com/2009/09/07/could-i-have-been-wrong-about-schwa-on-menu-monday/

]]> By: Ellen Malloy http://www.thelocalbeet.com/2009/09/03/whats-not-local-at-schwa/comment-page-1/#comment-436 Ellen Malloy Fri, 04 Sep 2009 14:05:55 +0000 http://www.thelocalbeet.com/?p=2917#comment-436 Rob. Did you ask Michael about the strawberries and peas? Or did you make an assumption they weren't local? Rob. Did you ask Michael about the strawberries and peas? Or did you make an assumption they weren’t local?

]]> By: Rob Gardner http://www.thelocalbeet.com/2009/09/03/whats-not-local-at-schwa/comment-page-1/#comment-434 Rob Gardner Fri, 04 Sep 2009 11:46:46 +0000 http://www.thelocalbeet.com/?p=2917#comment-434 Jori, thanks for the comments. Why cannot "innovative, sophisticated and absolutely brilliant" not also be fun? I'm pretty darn positive that Chef Carlson and his staff wanted it to be fun, both by serving what they served and interacting the way they interacted. I also noted above the deliciousness of many of the dishes, and I forgot to single out the cheese brule, another absolutely brilliant and successful dish (would have been my favorite until the beet ice cream came). I applauded the value presented by Schwa. It is one of the best deals in town. Still, I am on a mission, and I cannot let things like brilliance get in my way. Jori, thanks for the comments. Why cannot “innovative, sophisticated and absolutely brilliant” not also be fun? I’m pretty darn positive that Chef Carlson and his staff wanted it to be fun, both by serving what they served and interacting the way they interacted. I also noted above the deliciousness of many of the dishes, and I forgot to single out the cheese brule, another absolutely brilliant and successful dish (would have been my favorite until the beet ice cream came). I applauded the value presented by Schwa. It is one of the best deals in town. Still, I am on a mission, and I cannot let things like brilliance get in my way.

]]> By: Jori S. http://www.thelocalbeet.com/2009/09/03/whats-not-local-at-schwa/comment-page-1/#comment-424 Jori S. Thu, 03 Sep 2009 14:57:12 +0000 http://www.thelocalbeet.com/?p=2917#comment-424 For starters, just this past Wednesday, I purchased fraises des bois--those amazingly delicious tiny wild strawberries--from Seedling at GCM. Local, right? So, who's to say that's not what Carlson used? He's a junkie for anything rare and exotic...fraises des bois are right up his alley. Secondly, "Schwa is a fun restaurant." FUN???? Fun is a 10 year old's experience at Ed Debevics. "Schwa also served some fun food." FUN food???? There's nothing fun about his food...it's not a 10 year old's reaction to a candy-dipped ball of cheesecake on a lollipop stick. His food is innovative, sophisticated, and absolutely brilliant! 95% of the dishes (30+) I've had there are just PERFECT! I've had the privilege of dining at Schwa three times--the experience is like no other! Rob, did you happen to look through the glass covered cut-out in the wall and notice the passion, fire, and energy of Carlson & chefs? It's like no other. Followed by the same excitement when they personally serve you each course!? How unique and amazing is that! I hope you have another chance to dine at Schwa, but this next time, put aside "local", look araound, and just enjoy yourself...you'll walk away amazed! Rob, your support of local and sustainable farming is admirable. My fridge is 80% stocked with produce, dairy, meat, and such from GCM. Many of the restaurants which I frequent are avid GCM shoppers, and use the whole animal. But, why discredit such talented chefs as Michael, Curtis, Grant, and Charlie because they don't use local as much as Jason, Chris, Rob & Allie, and Paul(s)? Why limit someone's art/passion to only what's found locally? All in all, I don't really get why you posted this? Why you chose to single out Schwa? In the grand scheme of things, there are FAR fewer restaurants which support local farming than do not support local farming. If you're going to pick on someone, why not pick on a corporate giant, not an establishment that has a total of 4 - 6 employees--all of whom do what they love with great passion and energy for 'pennies'. For starters, just this past Wednesday, I purchased fraises des bois–those amazingly delicious tiny wild strawberries–from Seedling at GCM. Local, right? So, who’s to say that’s not what Carlson used? He’s a junkie for anything rare and exotic…fraises des bois are right up his alley.

Secondly, “Schwa is a fun restaurant.” FUN???? Fun is a 10 year old’s experience at Ed Debevics. “Schwa also served some fun food.” FUN food???? There’s nothing fun about his food…it’s not a 10 year old’s reaction to a candy-dipped ball of cheesecake on a lollipop stick. His food is innovative, sophisticated, and absolutely brilliant! 95% of the dishes (30+) I’ve had there are just PERFECT!

I’ve had the privilege of dining at Schwa three times–the experience is like no other! Rob, did you happen to look through the glass covered cut-out in the wall and notice the passion, fire, and energy of Carlson & chefs? It’s like no other. Followed by the same excitement when they personally serve you each course!? How unique and amazing is that! I hope you have another chance to dine at Schwa, but this next time, put aside “local”, look araound, and just enjoy yourself…you’ll walk away amazed!

Rob, your support of local and sustainable farming is admirable. My fridge is 80% stocked with produce, dairy, meat, and such from GCM. Many of the restaurants which I frequent are avid GCM shoppers, and use the whole animal. But, why discredit such talented chefs as Michael, Curtis, Grant, and Charlie because they don’t use local as much as Jason, Chris, Rob & Allie, and Paul(s)? Why limit someone’s art/passion to only what’s found locally?

All in all, I don’t really get why you posted this? Why you chose to single out Schwa? In the grand scheme of things, there are FAR fewer restaurants which support local farming than do not support local farming. If you’re going to pick on someone, why not pick on a corporate giant, not an establishment that has a total of 4 – 6 employees–all of whom do what they love with great passion and energy for ‘pennies’.

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