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1527 Stockton Street San Francisco, California 94133 T 415. 398.6538 F 415. 398.6521 www.bcvarch.com

F I R M PR O FILE
BALDAUF CATTON VON ECKARTSBERG Architects is a San Francisco based design firm known for the diversity of scales at which it works - from the master planning of large urban projects to the china used in our restaurant designs. The firms principals pursue this range of work because they believe that the conceptual ideas of architecture and design are refined and made meaningful by attention to the details of direct human interaction. An interest in the broad approach to a design problem lends itself to the multi-disciplinary character of BCV Architects and to experiences in urban design and planning, architecture, interiors, furnishing, and graphic design. At the core of BCV's portfolio is its involvement with the world of food and wine. The firm's work includes the design of notable restaurants and wineries - each which seeks to embody the passion of the chef, proprietor or winemaker. BCV's approach to sustainability is closely linked to the tenets of the Slow Food Movement, which suggest that the most progressive environmental solution begins with the joyful celebration of the local and sustainable. Specific and appropriate sustainable design approaches for any project grow out of these fundamental concepts, and are integrated from the very beginning of the work. As such, BCV is actively involved in the Slow Food Movement, the Center for Urban Education about Sustainable Agriculture (CUESA), and the San Francisco Professional Food Society.

C O NTE NTS
RESTAURANTS Press Club M.Y. China Anthology Angelini, Bangkok Aria Crush 29, Roseville Fat's Asia Bistro Napa Farms Market Enoteca Viansa Belcampo Meat Co. Piatti Angelini, Shenzhen Crush 29, Sacramento CAFES AND SHOPS Hog Island Oyster Co, Ferry Building Pica Pica Maize Kitchen Mijita Cocina Mexicana Ferry Plaza Seafood Acme Bread Cowgirl Creamery Sidekick Il Fornaio Caffe Del Mondo Klein's Deli FOOD MARKETPLACES Ferry Building Marketplace Oxbow Public Market Napa Farms Market FOOD PRODUCTION Belcampo Farms Belcampo Belize Agritourism Resort WINERIES Franciscan Estates Winery Cakebread Winery East Addition Viansa Winery COMMUNITY Slow Food Nation 2008 Good Food Awards Future of Food Conference 2011 Eat Real Fesitval 2009 Urban Field Farm Stop

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Press Club serves as an urban tasting room for eight of Californias most celebrated premium-quality, small-production wineries and vineyards, where winery employees present guests with an array of vintages and varietals to sample and purchase. The 9,000 square foot venue is located within San Franciscos Four Seasons hotel on Yerba Buena Lane, in the heart of the citys most exciting new destination for dining, shopping and cultural arts. By partnering directly with vintners, Press Club offers a sophisticated microcosm of a premium California Wine Country experience and is home to an exclusive assemblage of wineries not collectively available anywhere else in the world. In addition to wine tasting, Press Club provides an exclusive retail opportunity for local and visiting wine enthusiasts and aspirants, giving customers access to rare libraries of wines and a full complement of current releases directly from the eight wineries -- all in a single, centralized location. The entry levels retail display entices the visitor inside to browse, and then reveals a grand stair to a subterranean level tasting lounge. The palette of materials mixes warm, sustainably sourced woods with exposed structural elements, suggesting the partnership of the organic and the industrial that is the hallmark of Wine Country. Wine bottles themselves are used in innovative displays that bring color and light to the space.

YERBA BUENA LANE

PR ESSsan Cfrancisco, L U B california

BCVs reputation for bringing a Western design aesthetic to hospitality projects in Asia takes a twist with this new San Francisco restaurant that brings East to West. M.Y. China is a 7 ,000 sf, 200seat contemporary Chinese fine dining restaurant with exhibition kitchen, located in the Westfield San Francisco Centre This innovative restaurant is conceived and operated by award-winning Chinese chef and television host Martin Yan. The restaurant is designed as a reflection of Chef Yans life and experiences, and centers on the social celebrations associated with enjoying Chinese food. The kitchen is turned inside-out to blend the cooking and dining environments, and to create a theatrical backdrop to the dining experience. Dramatic wok cookery and noodle pulling take center stage, with colorful ingredients and meticulous stacks of serveware framed as display elements. The design blends patterns, textures, and materials found in China in a distinctly modern American way, in the use of various tones and textures of stone, wood, porcelain and steel.

M. Y. C HINA san francisco, california

Anthology is a modern supper club located in downtown San Diego. The venue features Jazz, Blues, Soul and R&B performers, with seating on multiple levels. The club also features small lounges, with the warm, casual elegance inherent to Southern California. The legacy of jazz is framed here for the next generation. and is a unique venue, as dinner is served during the performance, allowing patrons to enjoy the simultaneous celebration of food and music.
COLUMBIA STREET INDIA STREET

The long and narrow site presented an unusual shape for viewing a performance. Rather than fight the proportions, they are accentuated for dramatic effect by compressing the space and emphasizing its verticality, which creates sightlines that allow people-watching as well as viewing the performance. A dramatic sculptural concrete stair connects the three open levels. The interior design of the space blends wood, metal and strings to make one feel like the room itself is an active instrument. Bleached woods, soft ivory leather, blue velvet curtains, and shimmering metallic curtain reflect Anthologys unique location in a seaside city.

AN T HO Lsan OG Y diego, california

Both the challenge and opportunity in reinventing this complex, multi-level, 7,800 square foot Italian restaurant and bar located in the Shangri-La Hotel was the requirement to respect elements of the existing infrastructure as well as conserve where possible the scope of new construction. As a symbolic reference to the old spirit of Angelini, the basic bones of the existing architecture remain intact but are reconceived in a bolder, modern expression that plays upon the contrast of light and dark, hard and soft, old and new. A series of dramatic soaring new window boxes plug within the preserved architectural columns to define a new expression for the important riverside faade of the hotel. Within, against a cream and chocolate palette, illuminated amber toned onyx elements glow with warmth. As part of the Hotels larger master plan, Angelini is conceived of no longer as another fine-dining establishment, but as a distinctly more casual, hip, and sophisticated yet accessible riverside venue.

AN G EL INI bangkok, thailand

This 10,000 square foot restaurant and bar is conceptualized as the western expatriates home-away-from-home and is organized along the metaphorical spaces of a house. The ground floor introduces the strong axial organization of the project: a clear shot from the lounge bar through a fireplace lounge to the powerful form of the central staircase and wine bar. The upper level contains the main restaurant and continues the house theme with semi-private rooms around the crown of the central stair. The stringerless staircase rises within a mahogany enclosure. The structures skin erodes from top to bottom, the upper floor shielded by solid panels, wine storage at mid level, and an open stand-up wine counter at its base. Simple stylized forms, custom furnishings, signature steel-blue velvet drapes, and classical images mark the project aesthetic. Aria was a winner of an AIA/San Francisco Chronicle Best of the Bay Special Recognition Award.

AR IA china world hotel, beijing, china

Crush 29 is a 9000 sf restaurant in Roseville which is focused on wine, and which looks to the Napa Valley for design inspiration. The complete experience begins on approach to the restaurants exterior entry, allowing the tone of the environment and experience to be set well before one steps through the doors. The simple and timeless facade made of Napa Valley Tufa Stone reflects the restaurants unique connection to the Napa Valley. The centerpiece of the restaurant is the circular bar lighted by a sculptural element fashioned from thousands of mica disks, each unique in its color and translucence. The interior of the restaurant continues the wine country theme, with rounded booths fashioned like wine barrels, rustic stone walls and floors, and several fireplaces. Two wine caves serve as private function rooms for up to 50, and the wine library serves as a smaller private dining room.

CR US H 29 roseville, california

Sacramentos celebrated restaurateurs, the Fat Family, engaged BCV to create a series of Asian bistros with a goal of elevating the typical American Chinese restaurant experience. This 9,000 sf, 248-seat free-standing restaurant incorporates casual dining, private dining areas, a dim sum bar, a retail/take-out food area and an exterior terrace. The palette of materials and finishes feature richly stained mahogany doors and windows, imported limestone counters, and red mosaic tiles. Custom light fixtures, dragon motif sculptural panels, and gemtoned ceramic pots accent the interior. An intricate hardwood screen carved by Bali artist Made Budiasa creates a unique backdrop behind the golden Buddha.

FAT S AS I A B I S Tfolsom, R O california

Located near San Franciscos Union Square, Enoteca Viansa is BCVs third project with Viansa Winery, allowing the winery to serve Sonoma-style wine tastings to city dwellers and visitors. The design of the Enoteca, or wine library, and Wine Bar is reflective of Viansas enthusiasm for the Tuscan region through the use of color, warm wood, and distinctive pendant lighting over the bar. Viansa Enoteca, a neighbor to the Hotel Triton, uses the storefront windows, mirrors, and a bright domeshaped ceiling to expand the sense of space.

EN O T EC A Vsan I AN SA francisco, california

Belcampo Meat Co.s butcher shop and meat counter at The Marin Country Mart expresses the future of sustainable beef, pork and poultry production in California by combining the traditional butcher shop with a restructured caf in a dynamic dance of two programs in a single unique environment. The traditional butcher shop here is reinvented with a combination of ceramic and concrete tiles. The butcher counter morphes into the restaurant cook line and counter bar, while the environment changes to that of Marin walnut and earth tones. Chaurcuterie drawings adorning the walls speak to Belcampos commitment to artisan production. The design of the dining room and butcher shop both play off the dynamic interior spaces found at the Marin Country Mart- accentuated in Belcampo orange. Belcampo raises and processes its own animals and produce on a farm in Gazelle, California, with views of majestic Mt. Shasta. They are giving a new meaning to the farm to table movement. At Belcampos butcher shop and restaurant, BCV Architects have worked to give this concept a physical manifestation. BCV was the architect for Belcampos production kitchen and offices on their farm in Gazelle.

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BEL C AM P O M E AT C O . larkspur, california

Piatti Restaurant in Mill Valley continues its successful Italian trattoria atmosphere in this contemporary remodel of an existing building. The restaurant, completed in 2007, has 3,790 sf of interior space and 435 sf of exterior patio. Featuring a wall of windows and an alfresco patio overlooking Shelter Bay, the restaurant is imbued with a resort-like feel. Recycled teak furniture, a community table, and classic Carrara stone reinforces the ethos of timelessness and sustainability reflected in the restaurants use of seasonal food from local producers.

PIAT TI mill valley, california

As the signature dining and social venue in the new 40-story luxury hotel Futian Shangri-La, Shenzhen, Angelini Italian Restaurant & Bar is a major draw for hotel patrons and locals alike. In the heart of the Futian business district, the hotel is in close proximity to the convention center, shopping malls and office towers, and minutes from the Hong Kong border. Conceived as two interdependent venues with separate entrances, Angelini Restaurant and Bar shares a central gallery circulation spine between the two spaces, and an aesthetic that presents organic materials in a decidedly modern and upscale fashion. Cream-colored stone walls, bars and countertops are juxtaposed against dark walnut floors, ceilings and decorative panels. Exhibition cooking areas include a pizza oven, open cookline and antipasti kitchen, and are clad in glass tile and accented with warm mood lighting. Other features include a double-height wine wall accessed by spiral stair, two private dining rooms, a cozy cigar & cognac room, video display capabilities in the Bar, largescale artwork, and dramatic lighting throughout.

AN G EL I N I shenzhen, china

CR US H 29 sacramento, california

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The Hog Island Oyster Bar, located in the historic Ferry Building Marketplace, brings the product and personality of Hog Islands iconic Tomales Bay oyster farm to the midst of this bustling artisan food destination. The open airy space, with a cooltoned materials palette, is centered around a large U-shaped bar, where oyster shucking stations are the main attraction. Outdoor seating along the waters edge provides the quintessential San Francisco oyster bar experience.

HO G IS L AN D O Y S T E R C O - FE R RY BUILDING san francisco, california

Venezuelan street food meets Napa wine country at this boutique caf tucked inside the Oxbow Public Market. Pica Pica, which translates to a little of this, a little of that, rings true with a menu of family recipes belonging to owners Adriana Lopez Vermut, Luis Sosa and Leopoldo Lopez Gil. The space, at only 415 square feet, has the task of creating a flow that the customer understands, from ordering to pickup, while at the same time, showcasing the preparation of food. The materials palette takes inspiration from Venezuela, in the use of zebra wood and bright colors that reflect the different regions of the country.

PI CA P I C A M A I Z E K ITC H E N - O X B OW PUBLIC M ARKET napa, california

Mijita Cocina Mexicana is acclaimed chef Traci Des Jardins most personal venture, a taqueria conceived as a nod to the past and a tribute to her Mexican-born grandmother, who called her the endearing diminutive, mijita, meaning little one. The restaurant takes its cues from the colors of Oaxaca and the riot of warm and vibrant patterns found throughout Mexico. Mijita made use of environmentally friendly building materials such as recycled-content ceramic tiles, lime wash paint and sustainably harvested wood. This sensibility extends from Des Jardins commitment to local, seasonal, and organic down-to-earth food.

M I J I TA C O C I N A ME X IC A N A - FE R RY BUILDING san francisco, california

Ferry Plaza Seafood, located in San Franciscos Ferry Building Marketplace on the San Francisco Bay waterfront, offers customers both fresh fish and seafood to take home, as well as an intimate seafood bar dining experience. On one side of the space, a classic marble dining counter provides a magnificent view of the San Francisco Bay, while the other side contains a display for the freshest fish for purchase. Outdoor, heated bayside dining enlarges the seating capacity of this small space. The materials palette consists mainly of white Carrara marble, blue azul bahia granite, and polished stainless steel, which lend to the nautical quality of the space.

F E R RY PLAZA SEA F OOD - F ER RY B UIL DI NG

san francisco, california

Acme Bread in the San Franciscos historic Ferry Building Marketplace is the San Francisco outpost of renowned Bay Area artisan baker Steve Sullivan. A huge hand-carved Italian Carrera marble counter anchors the busy retail front of the store, which is lined with wood display shelves offering every type of bread product. Glimpses beyond of the production bakery space give Ferry Building customers a visual and olfactory connection to the bakers unique art. Acme uses this production facility to supply other Ferry Building Marketplace tenants with product unique to this location.

AC M E BREAD - F ER RY B UIL DING

san francisco, california

Cowgirl Creamery Sidekick is the addition to Cowgirls acclaimed Ferry Building shop. The concept is modeled on a European cheese shop, offering an array of dairy-based to-go goods in the 375 sf jewel-box space. The shop merchandises and serves from both the front and the side of its high-traffic location in the central Nave of the Ferry Building. BCV created a full-width display case to maximize display and serving efficiency. Reclaimed eucalyptus planks enclose the counter, and a dramatically wood-framed side opening functions as a Milk Bar for quick pickup of drinks. The design of the shop celebrates the artisan craftsmanship of Marin County, with tiled walls by Sausalito-based Health Ceramics (unveiling their new Dwell Patterns half-hex tiles in this shop, in a pattern created by BCV), and woodplanked walls and slab countertops byWest Marin sawyer Evan Shively, who employs reclaimed wood from local urban forests.

CO W G I R L C RE AME RY S ID E K IC K san francisco, california

Il Fornaio Caffe Del Mondo is a retail/airport concept providing an elegant alternative to the standard airport fare and experience. Like the grand bars found in great transportation terminals throughout the world, these bold, iconic structures of cherry wood and Carrara marble sit dramatically within the stark modern context of the terminal atriums, offering the weary traveler the fine tastes and rich ambiance that Il Fornaio is known for. There are two Il Fornaio Caffe Del Mondo locations at San Franciscos new International Airport, each offering specialty coffees, baked goods, sandwiches, salads and a winebar.

IL FO RN A I O C A F F E D E L M ON D O san francisco international airport

This 1,000 sf modern, urban deli concept in Terminal 3 of San Franciscos International Airport is a mix of food service and retail. Kleins Delis clean and striking materials and graphics help to evolve its brand and create its renewed identity, celebrating women of accomplishment who provide the theme for Kleins creative concept. This sophisticated deli offers an elevated dining experience for travelers, in the spirit of SFOs goal to elevate retail and dining concessions throughout the airport.

KL E I N san S francisco D E L I international airport

SF Uncorkd is the latest in a series of high quality retail projects at SFOt that raise the bar for airport food service, dining and shopping. San Franciscos Bay Area is fortunate enough to have amazing neighbors in the many adjacent counties that make up Wine Country, just one of the amazing parts of the Bay Area that makes visiting San Francisco so special. SF Uncorkd will be a place to celebrate both Wine Country and San Francisco by providing a warm open environment to welcome locals and visitors alike. The elegant space provides respite from the noise and bustle of the adjacent concourse. A palette of contemporary materials and textures, such as warm walnut plank siding and wine cubicles, exposed concrete and cork covered ceilings all reference elements of the wine industry itself. SF Uncorkd will give SFO travelers a chance to slow down, relax and sample amazing local vintages in the Tasting Room and Lounge area, or simply allow them to browse the retail area for products that enhance their wine experience.

SF UN C O RK D san francisco airport, california

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Food Ma r ketp la ces

GOLDEN GATE FERRY TERMINAL

The renovation of San Franciscos landmark, historic Ferry Building in 2002 created a thriving food destination for the citys natives and visitors alike. The highly acclaimed Ferry Building Marketplace hosts the best of the Bay Areas food producers, purveyors and restaurants, and supports the unique celebration of the Citys culinary life. It is also the home of the renowned Ferry Plaza Farmers Market. Warm brick arches with custom metal folding gates serve as the entries to tenants of all sizes, shapes and types, and integrates this completely new public level with the restored historic 660-foot long Grand Nave above.

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FARMERS MARKET

THE EMBARCADERO FARMERS MARKET

BCV was the architect for both the Ferry Building Marketplace and many of its tenants.

F ERRY BU I L D I NG MA R K E T P LA C E san francisco, california

Oxbow Public Market is a specialty food marketplace showcasing local artisan food and wine producers, and located in Napas Oxbow district adjacent to the Napa River.
WINE PAVILION

MARKET HALL

RIVER DECK

RIVER BANK

The Market Hall, a contemporary low-slung metal shed building, and the terra cotta blockclad Wine Pavilion take their cues from classic agricultural building typology, and use preengineered metal building technology for their unique open-span interiors. Located in a flood plain, the building by necessity sits atop a podium, which created opportunity for a wrap-around promenade encouraging market activity at the exterior. The exterior is made up of durable, industrial materials such as terra cotta block, boardformed concrete, steel and glass. The Markets northern deck takes full advantage of the sites proximity to the River.

EAST PROMENADE

O XBOW P U BL I C MA R Knapa, E T california

The contemporary design aesthetic for SFOs Napa Farms Market features juxtapositions of warm against cool, dark against light, rough against honed, solid against void. Artisan purveyors Tyler Florence, Equator Coffee, Vino Volo and others fill the market with high quality products, providing Food from the Earth for Travelers in the Sky. The market hall features a wall system of buff colored terra cotta planks. A cork-clad ceiling, elm wood fixturing and shelving and concrete countertops and floor provide a tactile earthy touchstone to the palette. Blackened steel and brushed stainless details introduce an industrial edge. The green color of the tile wall at the exhibition prep line continues in the projects graphics and packaging.
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Food Pr od uction

Belcampo is an innovative business that is developing food products, retail, and food tourism experiences based on the principles of sustainability and quality. Belcampo Farms is their 12,000 acre Northern California organic ranch, which specializes in primarily heritage breed animals selected for great taste quality, with a goal of controlling the entire food production chain from animal raising through slaughter and processing through the design and operation of old-fashioned butcher shops. BCV has designed Belcampos base of operations at the farm in a location that features breathtaking views of Mt. Shasta. The buildings style take their cues from traditional agricultural building typology, with pre-engineered metal sheds, rustic wood siding and metal roofs. The program components include a culinary kitchen, food production facility, event space and farm office, which surround an enclosed courtyard with generous porches that create both a windand sun-break from the farms weather extremes.

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BEL C AM P O FAR MS gazelle, california

Belcampo Belize is an exclusive resort sited with the sanctuary of a rain forest on the Caribbean coast of Southern Belize. The lodge is transitioning from adventure and fishing resort to eco-lodge featuring a food tourism experience. BCVs design for the new production facility and visitor center is integrated into the resort and its lands, and is based on indigenous architecture and materials. The facility specializes in the production of sugar cane, cacao, and coffee beans.
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The production of rum, chocolate, coffee and vanilla will be used as an educational tool as well as an immersive vacation experience, as resort guests explore the process from crop to finished product. Separate rum and coffee bars in the Main Lodge allow guests enjoyment of Belcampo Belizes unique creations. Central to Belcampo Belizes agritourism concept is the responsible stewardship of the resorts 3,000 acre property and surrounding lands, and the support of a fair-trade agricultural economy that is based on the principles of sustainability and quality.

BEL C AM P O B E L I Z E AGR I TO UR I SM R E SORT punta gorda, belize

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Winer ies

BCV was the Design Architect for this new Tasting Room and Visitors Center for Franciscan Estates Winery in Napa Valley. Franciscan holds the philosophy that the wines are the elegant expression of the vineyards, giving unique voice to the terroir on which they are grown. BCVs design seeks to give architectural expression to this philosophy by creating a building that is memorable and fits comfortably into its vineyard setting. The great tasting room is the portal to what may be explored beyond, including the 10,000 bottle wine library, and the clubrooms, which are designed for the members of Franciscans wine club.

FR AN CIS C A N E S TATES W I N ERY rutherford, california

Located in the heart of Napa Valley, the Cakebread Winery is one of Napas oldest family-run wineries. The new 10,000 square feet addition blends seamlessly with the existing 43,000 square feet main building by ensuring a continuity of form and materials palette. The architectural style relies on a restrained use of natural materials and textures that harmonize with the surrounding vines and cherished vegetable garden. The main floor of the addition consists of a large barrel storage room, a light filled state- of-the-art wine lab, and a series of private tasting rooms, each with their own view to the vineyards just outside. On the second floor, the new Wine Club room provides dramatic views eastward over the grapes to Howell Mountain beyond. Continuing with the natural modern aesthetic first established by original architect William Turnbull, this winery addition was BCVs first collaboration with architect Don Brandenburger, who designed the majority of the buildings at this Rutherford site. The Cakebread family has established their presence in the wine world by producing the highest quality wines, and providing a wine tasting experience that is a highlight of any wine country visit. The architecture of the project unites and enhances this wine tasting experience in a celebration of wine, food, friends and a sense of place.

CA KE B R E AD WIN E RY E A S T A D D IT ION rutherford, california

Located in the Carneros region of Sonoma, this hilltop winery embodies the spirit of Northern Italy, and is sited to take advantage of views to both the Sonoma and Napa Valleys. The winery is organized in the tradition of a Tuscan farmstead, with a cluster of buildings encircling a common courtyard. The master plan includes a large dining pavilion and Italian demonstration kitchen, offices, a private dining cellar, and caves. Visitors tours start in the underground winemaking cellar and lead to the 3,500 square foot beamed and frescoed tasting room above, where traditional Italian food is paired with Viansa wines. A BCV Principal served as Lead Designer for this project while employed at BAR Architects.

VI AN S A WI N E RY sonoma, california

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Community

FORT MASON TASTE PAVILION

San Franciscos Slow Food Nation Event 2008 was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair. Held on Labor Day weekend, the fourday event hosted 85,000 visitors, and involved more than 2,000 volunteers. BCV was integral in bringing together the diverse group of architects, landscape architects and designers to craft the pavilions, exhibits and public spaces, and for the Master Plan of the Fort Mason Taste Pavilion. Installations ranged from interactive taste exhibits to an organic, 10,000 sf Victory Garden in front of San Franciscos City Hall. BCV was also at the design helm of The Green Kitchen demonstration cooking area, working closely with famed restaurateur and food activist Alice Waters.

SL O W F O O D N AT ION E V E N T 2008 san francisco, california

For Slow Food Nation 2008, a four day festival held in San Francisco, BCV worked closely with Chez Panisse to create The Green Kitchen, a demonstration cooking area. The Green Kitchen was the vision of sustainable food champion Alice Waters. In an entirely pro-bono effort, staff from BCV led the design team, assisted with procurement of materials, and volunteered with Terra Nova Industries and Stockham Construction during the installation. As the event sought to teach attendees about the benefits of local and organic food, the design sought to inspire with the beauty of sustainable materials. Built on a shoestring, the large room was made of reclaimed woods and salvaged windows, which were returned to their lenders after the event for use in other projects. Kitchen equipment was simple, and consisted of a table, some knives, a cutting board, a hotplate and a few pots, a mortar and pestle and a compost bucket. The 1200 square foot kitchen and audience area accommodated about 50 attendees, and a ledge ran along the exterior of the space to allow for additional viewers to look through windows at the presentations within. Food luminaries from throughout the United States, including Alice Waters, Paul Bertolli, David Chang, Traci Des Jardins and Poppy Tooker, presented simple recipes which featured the use of organic, seasonal foods.

G RE EN K I T CHEN san francisco, california

BCV Architects worked with Seedling Projects to conceptualize the look, feel and layout of the Good Food Awards Annual Ceremony and Marketplace, held at San Franciscos historic Ferry Building in mid January every year. The Good Food Awards celebrate tasty, authentic and responsibly produced foods, and the building of strong, healthy food communities. Awards medals designed by BCV were given to artisan producers in five regions of the U.S. in seven food categories - Beer, Charcuterie, Cheese, Chocolate, Coffee, Pickles, Confections and Preserves. The Good Food Awards Marketplace, held the following day, gave customers the opportunity to purchase the award-winning products, and to engage the producers in conversation about their businesses. BCV was privileged to work beside some of the most progressive and committed advocates in the sustainable food movement on the design and realization of this event.

GO OD F OO D AWAR DS san francisco, california

The 2011 Washington Posts Future of Food Conference brought together many of the worlds leading experts on food, including The Prince of Wales, a lifelong environmentalist and organic farmer, Eric Schlosser, author of Fast Food Nation,, Wendell Berry, winner of The National Humanities Medal, and Sam Kass, White House Assistant Chef and Senior Policy Advisor for Healthy Food Initiatives. BCV Architects assisted in the design of the lunch event for the conference, in coordination with graphics by Amy Barboro Design. The 350 conference attendees came together at communal tables with family style service to enjoy an affordable, healthful meal in a creative environment designed to foster a sense of conviviality and encourage conversation about creating a better food system. Simple and organic table settings and decorations, coupled with food sourced and prepared by local farmers and chefs, reinforced the connection between a vibrant local foodshed and healthy, stable communities. Printed materials such as menus, table tents, and die cut leaf napkin decorations provided subtle but highly informative messages about local food and educational programs, as well as highlighting a directory to the key organizations working on creating a healthy food system for Washington DC.

F UT U RE O F F O OD C O N F E R E NCE washington, D.C.

The Eat Real Festival is a social venture founded by Live Culture Cos Anya Fernald, the executive director of 2008s Slow Food Nation, and was created to celebrate delicious local and sustainable street food, and the real people - the farmers, chefs, and producers who supply and cook it. Eat Real was held August 28 to 30, 2009 and featured more than 40 of the areas top street food trucks and carts, an artisanal Beer Shed, dance performances, bands, films and food competitions, with over 30,000 visitors each day. BCV Architects designed the From Scratch Kitchen stage and shade canopy, the focus for a series of festival cooking demonstrations that transformed the Plaza at Jack London Square, which is adjacent to the firms newest Public Market project, the Jack London Market. The design for the stage, with its full size taco truck backdrop, is intended to celebrate street food vendors.

EAT R E AL F E S TIVA L 2oakland, 0 0 9 california

The Urban Field Farm Stop was BCVs award-winning competition entry for Redesign Your Farmers Market, sponsored by GOOD, a media platform with the goal of moving the world forward. BCV contemplated an innovative distribution system for fresh farm product in urban centers. This new concept envisions the entire city map as an Urban Field of farmers markets integrated directly with the mass transit circulation system of the city. Select bus stops transform into individual Farm Stops to provide farm fresh product to commuters, residents and local trade outlets. The Urban Field of Farm Stops therefore establishes a citywide network of alternate sales points for farmers and a convenient greener alternative to the single venue farmers market for consumers. The Farm Stop prototype is a simple modern shelter utilizing sustainable materials. A finely crafted stainless steel structural frame supports the louvered terra cotta rain screen cladding, and energy generating photovoltaic cells line the top of the shelters glass canopy, shading users by day and powering the high efficiency LED lighting by night.

UR BA N F I E L D FA R M los ST OP angeles, california