Foodservice Equipment & Supplies

JUN 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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JUNE 2019 FOODSERVICE EQUIPMENT & SUPPLIES 65 Facts of Note Opened: January 2019 Size: 2,500 sq. ft. Seats: 62; Savor and CIA Bakery Café share seating space Average check: Savor, $57; CIA Bakery Café, $14.14 Daily transactions/covers: Savor, 70; CIA Bakery Café, 90+ Hours: Savor, 5:30 to 8 p.m. Tues- day through Saturday; CIA Bakery Café, 8 a.m. to 2 p.m., Monday through Friday Menu specialties: Young chicken roasted with honey chili with fat rice and kumquats; saron risotto; and rib- eye with red wine butter. The bar and lounge area oers a menu of smaller and shareable plates such as roasted cauliflower and Brussels sprouts with toum (a Middle Eastern garlic dip). Sta: 2 instructors, a bartender and generally 25 students Website: savorcia.com and ciarestaurantgroup.com Clockwise from top left: A striking interior design features a brass and steel canopy. The open display kitchen is immediately visible. Chef Uyen Pham teaches students the art of flambeing. The exhibition kitchen and bar enable guests to see the culinary action while students gain experi- ence working in an open space. Glass doors welcome guests to Savor. Key Players Owner: Culinary Institute of America Culinary program dean: Brendan Walsh Senior director of food/beverage for CIA: Waldy Malouf Associate dean of degree pro- grams for Texas Campus of CIA: Jose Frade CIA faculty: Uyen Pham, chef instructor; Samantha Fletcher, hos- pitality instructor; Alain Dubernard, chef instructor; Will Packwood, chef instructor; Amandy Carranza, hospitality instructor; Sofia Sada, chef instructor Architect: Clayton and Little Architects, Austin, Texas Equipment dealer: RSI, Houston

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