US Airways - December 2014 - (Page 71)

explore A Culinary Renaissance San Antonio, Texas, is fast emerging as an A-list destination for foodies. By Nick Passmore PHOTOS: COURTESY OF CURED; CULINARY INSTITUTE OF AMERICA BY PHIL MANSFIELD ★ I have never seen such beautiful vegetables. Here they are, shiny in the early Saturday morning San Antonio sunshine, proudly displayed at the Pearl Farmers Market. It occurs to me that if somebody goes to the trouble of washing these radishes and onions and potatoes before offering them for sale, imagine the care that goes into growing them. As such they are a humble but telling emblem of the food renaissance sweeping this city better known for Davy Crockett and the spirit of the Alamo. During a recent culinary visit of discovery, I was tutored in the finer points of curing ham, the differences between various regional Mexican food traditions, and the happy pairing of Southeast Asian street food with craft American brews. Much of this foodie dynamism is centered around Pearl, the huge, once-abandoned 19th- Wine & Dine century Pearl Brewery, now undergoing an inspired transformation into an upscale, food-centric urban mall. After Pabst, the then owners, closed the brewery in 2001, it sat derelict in the middle of a blighted section of downtown. But it occupied a great historic location on the banks of the San Antonio River, and in 2002 billionaire philanthropist Kit Goldsbury bought the site because "he wanted to create a place where people could walk - which is very un-Texas - stroll through streets, look in shops, and find exceptional food around every corner," says Shelly Grieshaber, Pearl's culinary director. In 2008, the Culinary Institute of America moved in as the original anchor for the property, to see if San Antonio was ready for a culinary-driven restoration. And it's proved to be so much more than we ever expected it to be," explains Grieshaber. As the third CIA campus in the U.S., the school, in addition to its professional degree programs, offers a wide range of food and wine courses for amateurs from two-hour demo tasting classes to five-day culinary boot camps. Located in Pearl's old administration building Taste, Savor, Enjoy From top: charcuterie from Cured; Culinary Institute of America class DECEMBER 2014 71

Table of Contents for the Digital Edition of US Airways - December 2014

Table of Contents
Perspective: CEO Letter
From the Editor
Making It Happen
Style Spotlight: Gifts
Connections: Everybody's Business
Great Escapes: La Quinta Resort & Club
Great Escapes: Lone Star Court
Great Escapes: 21C Museum Hotel
Great Escapes: Nada's Italy Tours
Adventure: Volcanoes and Lattes
Gear Up: Stocking Stuffers
Gear Up: Weather Glass
Diversions: Cabarrus County, NC
Diversions: Christmas in Myrtle Beach, SC
Diversions: Artichokes
Getaway: Harbor View Inn
Getaway: Mills House Wyndham Grand Hotel
Getaway: Sonoma County Wine Country
Great Tastes: Sol Mexican Cocina
Charlotte USA: Workplaces of Tomorrow
The Arts: ArtistWorks
The Arts: Smithsonian's National Portrait Gallery
The Arts: National Museum of Women in the Arts
Wine & Dine: San Antonio, TX
Wine & Dine: U.S. Olive Oils
Travel Feature: An Insider's Guide to Tokyo
Special Section: Hilton Head, SC
University Spotlight: Christopher Newport University
To Your Health: ALS
Special Section: San Francisco + Sonoma Wine Country
Down To Business: Sport Clips
Gatherings: Grandover Resort and Conference Center
Best of Health: Miami Beach Foot Surgery
Special Section: Visit Florida
Readers Resource Index
Your US Airways Guide
Audio Entertainment
Video Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
oneworld alliance
Passenger Info/Contact US Airways
US Airways MarketPlace®
US Airways Fleet/Customs & Immigration
Giving: Miles for Good
Window or Aisle?

US Airways - December 2014