Foodservice Equipment & Supplies

JUN 2019

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64 FOODSERVICE EQUIPMENT & SUPPLIES JUNE 2019 ONSITE PROFILE Guests and students of The Culinary Institute of America (CIA) in San Antonio welcomed Savor and CIA Bakery Café, a pop-up cafe, to campus in January. The newest members of the CIA Restaurant Group, the restau- rant and pop-up cafe sit near the San Antonio River Walk in an area called Pearl. The 22-acre mixed-use space includes retail, dining, a farmers market, an amphitheater, a hotel, resi- dential apartments and the CIA campus. Savor and CIA Bakery Café share the same space for instruction and service. The CIA Bakery Café opens for a limited time from the middle of January through the middle of April. The student-run pop-up offers break- fast and lunch and features sweet and savory bakery goods, coffee, wine and signature aguas frescas. Prior to the opening of Savor, the cafe operated out of a different campus location for eight years. At Savor, advanced CIA students work under the guidance of professional faculty to create and present a seasonal modern-American-themed menu based on the CIA curriculum. Guests can order a three- or four-course meal and optional wine pairings. The bar and lounge feature small plates, classic cock- tails like Manhattans and dirty martinis, New World and Old World wines, and local craft brews. The new restaurant and bakery occupy a space formerly operated by Sandbar Fish House & Market, which closed in 2016. Prior to the birth of Savor, students received instruction at Nao, a Latin gastro bar and restau- rant that the CIA opened in 2008 in conjunction with the opening of its CIA San Antonio campus. "The new space for Savor and the Bakery Café restaurants is smaller than Nao and is better for the academics because instructors can see everything and move more easily between stations to support students," says Jose Frade, associate dean of degree programs for the San Antonio campus.

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