Food Talk with the Schumachers
Something I have noticed in this area, when it comes to food, there are 2 different options. No, I don't mean 2 restaurants in total. I refer to the type of food establishments offered around here, namely chain restaurants and locally owned eateries. Now, don't get me wrong, sometimes some mozzarella sticks or a big hamburger from Red Robin or Applebees can really hit the spot. However, what I really like is eating food that I know where it came from, and love knowing that my money is helping to support people and businesses right in my city, not to mention the variety and quality of food that was grown locally and prepared meaningfully.
Chances are, if you live in the Cedar Rapids area and love good food you've heard of Cobble Hill and Caucho. These are two restaurants that, while different in style (Caucho is a Mexican taco joint and Cobble Hill is more of a fine-dining experience), both have a hip, unique, and absolutely enjoyable vibe. Owners Andy and Carrie Schumacher pride themselves on setting an atmosphere of absolute hospitality, warmth, and care-both with their patrons and their team.
In the food industry for the past 15 years, Andy and Carrie met at Iowa City's Quinton's Bar and Deli during their University of Iowa days. After college, they moved to New York City so Andy could attend the French Culinary Institute, while Carrie figured out her next steps. The two of them jumped right into the restaurant industry, Andy owning a boutique catering company with a friend, along with externing and both of them working with (and Carrie managing) several restaurants.
After the birth of their first daughter, the family moved back to Iowa, to be closer to family, and enjoy the slower pace of life that would pair favorably with the often hectic endeavor of running a restaurant. Andy began work as Chef de Cuisine at the Lincoln Cafe in Mt. Vernon, but by 2013, they opened their first restaurant, Cobble Hill, while Caucho followed in 2017.
"Running a business in this area has been really fulfilling for numerous reasons. To begin with, it was really cool to come into Cedar Rapids at the forefront of the restaurant scene that has been blooming over the past 5 years! Now, there are lots more folks opening local restaurants here that are also doing well and thriving while offering something a bit different for the area," Andy explains. "In addition, we feel very fortunate to be part of a community of peers that support each other and are able to share with each other wisdom and knowledge...and just laughs, triumphs, and challenges about owning a business. That is really cool." Also cool? The large number of residents who truly believe in the power of local commerce and passionately support it. I believe, as do the Schumachers, "Cedar Rapidians really want to take this city to another level."
One of the most loved and respected characteristics of Andy and Carrie's restaurants is the fresh and local ingredients used in their meals. For Andy, using local ingredients is "more about the derivative benefits that come from them", stating "usually, these items are grown or raised by people who are passionate about what they do, take care in their products, and produce very high quality things. These characteristics are what we look for when we cook, because having good ingredients is half the battle in making good food. One very famous French chef, Alain Decasse, once said 'good cuisine is 60% ingredients and 40% technique.' When asked what his favorite dish is to prepare and enjoy, Andy answers "It's hard to pinpoint a favorite dish, conversely one of my favorite things about local food is that it generates a sense of time. Waiting for produce that only comes once a year in a certain season allows a very nostalgic feeling to emerge when you work with those ingredients every year. Memories you experience with items from years past come back and allow you to cook with much more emotion."
This type of care and passion for food, plus their willingness to accommodate dietary restrictions and needs (a friend of mine with celiac disease recommends Cobble Hill to anyone who struggles with finding good food that fits their dietary challenges!) has resulted in a dedicated fan base. Thinking of making Cobble Hill or Caucho the destination for your next night out? Andy has some recommendations for first timers (heck, return patrons should try these too!). Headed to Cobble Hill? Try the oysters! "We always have oysters, usually from two different areas! Pair those with a glass of muscadet or Txakolina...or even one of the great beers from Lion Bridge, perhaps their Kundera Kolsch (although we rotate their beers. We are also known for our gnocchi starter or even our aged Pekin duck, both of which change with the seasons (although we do not always have duck). The duck would go awesome with one of our favorite wines, a Nerello Mascalese, a super cool Sicilian red or our house bottled French Oak Old Fashioned!" In the mood for Mexican? At Caucho, "try our queso fundido, for sure. I would pair that with a Mexican Ashtray-a can of Mexican lager topped with house hot sauce, rimmed in paprika salt, served with lime, and sprinkled with pepper. Or try our Chilaquiles, and pair that with a house tap margarita (or a top shelf mezcal-arita!)."
Final words (with my request for advice)? "Trust your vision and believe in it. If people can feel that you care, believe, and put your heart into it...that will go miles! But also remember that what you do will not be for everyone, and that is totally okay. When we first opened Cobble Hill, I think that was a hard thing to feel comfortable with, but getting to that point has been liberating. Now, we have really set a tone for what we do, as far ideals, culture, and just putting our hearts and souls into paying attention to the entire experience for our guests. Every bit of it. Someone that we look up to a great deal is Danny Meyer, a restaurateur in New York and the author to an extremely well-loved book of ours, 'Setting the Table' We have read excerpts from this to our team many times, and he really speaks to hospitality, and what that means...about how it so important how we make people feel, not only the product we are providing. He also speaks to how we care for the folks that are spreading our message (our staff), so we strive to live by a lot of this, although we of course fail at times. This can be transferred to any industry too, which is super cool!"
Be on the lookout for the Annual Farm Dinner at Cobble Hill-a very cool event that is typically held at Bass Farms to celebrate our farmers, and don't forget to check out Cobble Hill (219 2nd St SE) and Caucho (1202 3rd St Se #102)!
Chances are, if you live in the Cedar Rapids area and love good food you've heard of Cobble Hill and Caucho. These are two restaurants that, while different in style (Caucho is a Mexican taco joint and Cobble Hill is more of a fine-dining experience), both have a hip, unique, and absolutely enjoyable vibe. Owners Andy and Carrie Schumacher pride themselves on setting an atmosphere of absolute hospitality, warmth, and care-both with their patrons and their team.
In the food industry for the past 15 years, Andy and Carrie met at Iowa City's Quinton's Bar and Deli during their University of Iowa days. After college, they moved to New York City so Andy could attend the French Culinary Institute, while Carrie figured out her next steps. The two of them jumped right into the restaurant industry, Andy owning a boutique catering company with a friend, along with externing and both of them working with (and Carrie managing) several restaurants.
After the birth of their first daughter, the family moved back to Iowa, to be closer to family, and enjoy the slower pace of life that would pair favorably with the often hectic endeavor of running a restaurant. Andy began work as Chef de Cuisine at the Lincoln Cafe in Mt. Vernon, but by 2013, they opened their first restaurant, Cobble Hill, while Caucho followed in 2017.
"Running a business in this area has been really fulfilling for numerous reasons. To begin with, it was really cool to come into Cedar Rapids at the forefront of the restaurant scene that has been blooming over the past 5 years! Now, there are lots more folks opening local restaurants here that are also doing well and thriving while offering something a bit different for the area," Andy explains. "In addition, we feel very fortunate to be part of a community of peers that support each other and are able to share with each other wisdom and knowledge...and just laughs, triumphs, and challenges about owning a business. That is really cool." Also cool? The large number of residents who truly believe in the power of local commerce and passionately support it. I believe, as do the Schumachers, "Cedar Rapidians really want to take this city to another level."
One of the most loved and respected characteristics of Andy and Carrie's restaurants is the fresh and local ingredients used in their meals. For Andy, using local ingredients is "more about the derivative benefits that come from them", stating "usually, these items are grown or raised by people who are passionate about what they do, take care in their products, and produce very high quality things. These characteristics are what we look for when we cook, because having good ingredients is half the battle in making good food. One very famous French chef, Alain Decasse, once said 'good cuisine is 60% ingredients and 40% technique.' When asked what his favorite dish is to prepare and enjoy, Andy answers "It's hard to pinpoint a favorite dish, conversely one of my favorite things about local food is that it generates a sense of time. Waiting for produce that only comes once a year in a certain season allows a very nostalgic feeling to emerge when you work with those ingredients every year. Memories you experience with items from years past come back and allow you to cook with much more emotion."
This type of care and passion for food, plus their willingness to accommodate dietary restrictions and needs (a friend of mine with celiac disease recommends Cobble Hill to anyone who struggles with finding good food that fits their dietary challenges!) has resulted in a dedicated fan base. Thinking of making Cobble Hill or Caucho the destination for your next night out? Andy has some recommendations for first timers (heck, return patrons should try these too!). Headed to Cobble Hill? Try the oysters! "We always have oysters, usually from two different areas! Pair those with a glass of muscadet or Txakolina...or even one of the great beers from Lion Bridge, perhaps their Kundera Kolsch (although we rotate their beers. We are also known for our gnocchi starter or even our aged Pekin duck, both of which change with the seasons (although we do not always have duck). The duck would go awesome with one of our favorite wines, a Nerello Mascalese, a super cool Sicilian red or our house bottled French Oak Old Fashioned!" In the mood for Mexican? At Caucho, "try our queso fundido, for sure. I would pair that with a Mexican Ashtray-a can of Mexican lager topped with house hot sauce, rimmed in paprika salt, served with lime, and sprinkled with pepper. Or try our Chilaquiles, and pair that with a house tap margarita (or a top shelf mezcal-arita!)."
Final words (with my request for advice)? "Trust your vision and believe in it. If people can feel that you care, believe, and put your heart into it...that will go miles! But also remember that what you do will not be for everyone, and that is totally okay. When we first opened Cobble Hill, I think that was a hard thing to feel comfortable with, but getting to that point has been liberating. Now, we have really set a tone for what we do, as far ideals, culture, and just putting our hearts and souls into paying attention to the entire experience for our guests. Every bit of it. Someone that we look up to a great deal is Danny Meyer, a restaurateur in New York and the author to an extremely well-loved book of ours, 'Setting the Table' We have read excerpts from this to our team many times, and he really speaks to hospitality, and what that means...about how it so important how we make people feel, not only the product we are providing. He also speaks to how we care for the folks that are spreading our message (our staff), so we strive to live by a lot of this, although we of course fail at times. This can be transferred to any industry too, which is super cool!"
Be on the lookout for the Annual Farm Dinner at Cobble Hill-a very cool event that is typically held at Bass Farms to celebrate our farmers, and don't forget to check out Cobble Hill (219 2nd St SE) and Caucho (1202 3rd St Se #102)!
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