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
usairwaysmag.com
Taste, Savor,
Enjoy
From top:
charcuterie
from Cured;
Culinary
Institute of
America class
DECEMBER 2014
71
http://www.usairwaysmag.com
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
Puzzles
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?
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