BCV Architects Portfolio - Food Wine & Design 10/13

7/27/2019 BCV Architects Portfolio - Food Wine & Design 10/13

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T H E A R C H I T E C T U R E O F B A L D A U F C A T T O N V O N E C K A R TT H E A R C H I T E C T U R E O F B A L D A U F C A T T O N V O N E C K A R T


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


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BALDAUF CATTON VON ECKARTSBERG Architects ifirm known for the diversity of scales at which it worlarge urban projects to the china used in our restaurapursue this range of work because they believe that theand design are refined and made meaningful by atteninteraction. An interest in the broad approach to a d

multi-disciplinary character of BCV Architects and to eplanning, architecture, interiors, furnishing, and graph

At the core of BCV's portfolio is its involvement with tfirm's work includes the design of notable restaurants to embody the passion of the chef, proprietor or wsustainability is closely linked to the tenets of the Slowthat the most progressive environmental solution beginlocal and sustainable.

Specific and appropriate sustainable design approacthese fundamental concepts, and are integrated fromAs such, BCV is actively involved in the Slow Food MEducation about Sustainable Agriculture (CUESA), anFood Society.

FIRM PROFILE


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CONTENTSFOOD

Ferry BuOxbow Napa F

FOOD

BelcampBelcamp

WINER

FranciscCakebreViansa W

COMM

Slow FoGood FoFuture oEat ReaUrban F

RESTAURANTS

Press ClubM.Y. ChinaAnthologyAngelini, BangkokAria

Crush 29, RosevilleFat's Asia BistroNapa Farms MarketEnoteca ViansaBelcampo Meat Co.PiattiAngelini, ShenzhenCrush 29, Sacramento

CAFES AND SHOPSHog Island Oyster Co, Ferry BuildingPica Pica Maize KitchenMijita Cocina MexicanaFerry Plaza SeafoodAcme BreadCowgirl Creamery SidekickIl Fornaio Caffe Del MondoKlein's Deli


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PROPROJ


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FOOD WINE + DESIGN


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PRESS CLUBsan francisco, california

YERBA BUENA LANE

Press Club serves as an urban tasting room for eight of Californias mostcelebrated premium-quality, small-production wineries and vineyards,

where winery employees present guests with an array of vintages andvarietals to sample and purchase.

The 9,000 square foot venue is located within San Franciscos FourSeasons hotel on Yerba Buena Lane, in the heart of the citys most excitingnew destination for dining, shopping and cultural arts. By partneringdirectly with vintners, Press Club offers a sophisticated microcosm of apremium California Wine Country experience and is home to an exclusiveassemblage of wineries not collectively available anywhere else in theworld.

In addition to wine tasting, Press Club provides an exclusive retail opportunityfor local and visiting wine enthusiasts and aspirants, giving customersaccess to rare libraries of wines and a full complement of current releasesdirectly from the eight wineries -- all in a single, centralized location.

The entry levels retail display entices the visitor inside to browse, and thenreveals a grand stair to a subterranean level tasting lounge. The palette ofmaterials mixes warm, sustainably sourced woods with exposed structuralelements, suggesting the partnership of the organic and the industrial thatis the hallmark of Wine Country. Wine bottles themselves are used in

innovative displays that bring color and light to the space.


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M.Y. CHINAsan francisco, california

BCVs reputation for bringing a Western designaesthetic to hospitality projects in Asia takes a twistwith this new San Francisco restaurant that bringsEast to West. M.Y. China is a 7,000 sf, 200-seat contemporary Chinese fine dining restaurantwith exhibition kitchen, located in the WestfieldSan Francisco Centre This innovative restaurantis conceived and operated by award-winningChinese chef and television host Martin Yan.

The restaurant is designed as a reflection of ChefYans life and experiences, and centers on the socialcelebrations associated with enjoying Chinesefood. The kitchen is turned inside-out to blend the

cooking and dining environments, and to create atheatrical backdrop to the dining experience.

Dramatic wok cookery and noodle pullingtake center stage, with colorful ingredients andmeticulous stacks of serveware framed as displayelements. The design blends patterns, textures,and materials found in China in a distinctly modernAmerican way, in the use of various tones andtextures of stone, wood, porcelain and steel.


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ANTHOLOGYsan diego, california

Anthology is a modern supper club located in downtownSan Diego. The venue features Jazz, Blues, Soul and R&B

performers, with seating on multiple levels. The club alsofeatures small lounges, with the warm, casual eleganceinherent to Southern California. The legacy of jazz isframed here for the next generation. and is a uniquevenue, as dinner is served during the performance,allowing patrons to enjoy the simultaneous celebration offood and music.

The long and narrow site presented an unusual shape forviewing a performance. Rather than fight the proportions,they are accentuated for dramatic effect by compressing

the space and emphasizing its verticality, which createssightlines that allow people-watching as well as viewingthe performance. A dramatic sculptural concrete stairconnects the three open levels.

The interior design of the space blends wood, metal andstrings to make one feel like the room itself is an activeinstrument. Bleached woods, soft ivory leather, bluevelvet curtains, and shimmering metallic curtain reflectAnthologys unique location in a seaside city.

INDIASTREET

COLUMBIASTREET


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ANGELINIbangkok, thailand

Both the challenge and opportunity in reinventingthis complex, multi-level, 7,800 square foot Italian

restaurant and bar located in the Shangri-La Hotelwas the requirement to respect elements of the existinginfrastructure as well as conserve where possible thescope of new construction.

As a symbolic reference to the old spirit of Angelini, thebasic bones of the existing architecture remain intactbut are reconceived in a bolder, modern expressionthat plays upon the contrast of light and dark, hard andsoft, old and new. A series of dramatic soaring newwindow boxes plug within the preserved architectural

columns to define a new expression for the importantriverside faade of the hotel. Within, against a creamand chocolate palette, illuminated amber toned onyxelements glow with warmth.

As part of the Hotels larger master plan, Angeliniis conceived of no longer as another fine-diningestablishment, but as a distinctly more casual, hip, andsophisticated yet accessible riverside venue.


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This 10,000 square foot restaurant and bar is conceptualizedas the western expatriates home-away-from-home and isorganized along the metaphorical spaces of a house.

The ground floor introduces the strong axial organizationof the project: a clear shot from the lounge bar through afireplace lounge to the powerful form of the central staircaseand wine bar. The upper level contains the main restaurantand continues the house theme with semi-private roomsaround 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, andan open stand-up wine counter at its base. Simple stylizedforms, custom furnishings, signature steel-blue velvet drapes,and classical images mark the project aesthetic.

Aria was a winner of an AIA/San Francisco Chronicle Bestof the Bay Special Recognition Award.

ARIAchina world hotel, beijing, china


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CRUSH 29roseville, california

Crush 29 is a 9000 sf restaurant in Rosevillewhich is focused on wine, and which looks tothe Napa Valley for design inspiration.

The complete experience begins on approach tothe restaurants exterior entry, allowing the toneof the environment and experience to be set wellbefore one steps through the doors. The simpleand timeless facade made of Napa Valley TufaStone reflects the restaurants unique connectionto the Napa Valley.The centerpiece of the restaurant is the circular

bar lighted by a sculptural element fashioned fromthousands of mica disks, each unique in its colorand translucence. The interior of the restaurantcontinues the wine country theme, with roundedbooths fashioned like wine barrels, rustic stonewalls and floors, and several fireplaces.

Two wine caves serve as private function roomsfor up to 50, and the wine library serves as asmaller private dining room.


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Sacramentos celebrated restaurateurs, theFat Family, engaged BCV to create a seriesof Asian bistros with a goal of elevatingthe typical American Chinese restaurantexperience.

This 9,000 sf, 248-seat free-standingrestaurant incorporates casual dining,private dining areas, a dim sum bar, aretail/take-out food area and an exteriorterrace.

The palette of materials and finishes

feature richly stained mahogany doors andwindows, imported limestone counters,and red mosaic tiles. Custom light fixtures,dragon motif sculptural panels, and gem-toned ceramic pots accent the interior.

An intricate hardwood screen carved byBali artist Made Budiasa creates a uniquebackdrop behind the golden Buddha.

FATS ASIA BISTROfolsom, california


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Located near San Franciscos UnionSquare, Enoteca Viansa is BCVs thirdproject with Viansa Winery, allowingthe winery to serve Sonoma-style winetastings to city dwellers and visitors.

The design of the Enoteca, or winelibrary, and Wine Bar is reflective ofViansas enthusiasm for the Tuscanregion through the use of color, warmwood, and distinctive pendant lightingover the bar.

Viansa Enoteca, a neighbor to theHotel Triton, uses the storefrontwindows, mirrors, and a bright dome-shaped ceiling to expand the sense ofspace.

ENOTECA VIANSAsan francisco, california


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BELCAMPO MEAT CO.larkspur, california

Belcampo Meat Co.s butcher shop and meat counter at The Marin Coun-

try Mart expresses the future of sustainable beef, pork and poultry pro-

duction in California by combining the traditional butcher shop with a

restructured caf in a dynamic dance of two programs in a single uniqueenvironment.

The traditional butcher shop here is reinvented with a combination of ce -

ramic 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.

S I T E P L A N /

P H O T O


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Piatti Restaurant in Mill Valley continues itssuccessful Italian trattoria atmosphere inthis contemporary remodel of an existing

building. The restaurant, completed in2007, has 3,790 sf of interior space and435 sf of exterior patio.

Featuring a wall of windows and an alfrescopatio overlooking Shelter Bay, the restaurantis imbued with a resort-like feel.

Recycled teak furniture, a community table,and classic Carrara stone reinforces the

ethos of timelessness and sustainabilityreflected in the restaurants use of seasonalfood from local producers.

PIATTImill valley, california


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ANGELINIshenzhen, china

As the signature dining and social venue in the new 40-storyluxury hotel Futian Shangri-La, Shenzhen, Angelini ItalianRestaurant & 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 theHong Kong border.

Conceived as two interdependent venues with separateentrances, Angelini Restaurant and Bar shares a centralgallery circulation spine between the two spaces, and anaesthetic that presents organic materials in a decidedlymodern and upscale fashion.

Cream-colored stone walls, bars and countertops arejuxtaposed against dark walnut floors, ceilings anddecorative panels. Exhibition cooking areas include apizza oven, open cookline and antipasti kitchen, and areclad in glass tile and accented with warm mood lighting.Other features include a double-height wine wall accessedby spiral stair, two private dining rooms, a cozy cigar &cognac room, video display capabilities in the Bar, large-scale artwork, and dramatic lighting throughout.


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CRUSH 29sacramento, california


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FOOD WINE + DESIGN


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The Hog Island Oyster Bar, located inthe historic Ferry Building Marketplace,

brings the product and personalityof Hog Islands iconic Tomales Bayoyster farm to the midst of this bustlingartisan food destination.

The open airy space, with a cool-toned materials palette, is centeredaround a large U-shaped bar,where oyster shucking stations arethe main attraction. Outdoor seatingalong the waters edge provides the

quintessential San Francisco oysterbar experience.

HOG ISLAND OYSTER CO - FERRY BUILDINGsan francisco, california


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PICA PICA MAIZE KITCHEN - OXBOW PUBLIC MARKETnapa, california

Venezuelan street food meets Napa wine countryat this boutique caf tucked inside the Oxbow

Public Market.

Pica Pica, which translates to a little of this, a littleof that, rings true with a menu of family recipesbelonging to owners Adriana Lopez Vermut, LuisSosa and Leopoldo Lopez Gil.

The space, at only 415 square feet, has the taskof 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 fromVenezuela, in the use of zebra wood and brightcolors that reflect the different regions of thecountry.


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Mijita Cocina Mexicana is acclaimedchef Traci Des Jardins most personal

venture, a taqueria conceived as anod to the past and a tribute to herMexican-born grandmother, whocalled her the endearing diminutive,mijita, meaning little one. Therestaurant takes its cues from thecolors of Oaxaca and the riot of warmand vibrant patterns found throughoutMexico.

Mijita made use of environmentally

friendly building materials such asrecycled-content ceramic tiles, limewash paint and sustainably harvestedwood. This sensibility extends fromDes Jardins commitment to local,seasonal, and organic down-to-earthfood.

MIJITA COCINA MEXICANA - FERRY BUILDINGsan francisco, california


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Ferry Plaza Seafood, located inSan Franciscos Ferry Building

Marketplace on the San FranciscoBay waterfront, offers customers bothfresh fish and seafood to take home,as well as an intimate seafood bardining experience.

On one side of the space, a classicmarble dining counter provides amagnificent view of the San FranciscoBay, while the other side containsa display for the freshest fish for

purchase. Outdoor, heated baysidedining enlarges the seating capacityof this small space.

The materials palette consists mainlyof white Carrara marble, blue azulbahia granite, and polished stainlesssteel, which lend to the nautical qualityof the space.

FERRY PLAZA SEAFOOD - FERRY BUILDINGsan francisco, california


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Acme Bread in the San Franciscoshistoric Ferry Building Marketplace is

the San Francisco outpost of renownedBay Area artisan baker Steve Sullivan.

A huge hand-carved Italian Carreramarble counter anchors the busy retailfront of the store, which is lined withwood display shelves offering everytype of bread product.

Glimpses beyond of the productionbakery space give Ferry Building

customers a visual and olfactoryconnection to the bakers unique art.

Acme uses this production facilityto supply other Ferry BuildingMarketplace tenants with productunique to this location.

ACME BREAD - FERRY BUILDINGsan francisco, california


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Cowgirl Creamery Sidekick is the addition toCowgirls acclaimed Ferry Building shop. The

concept is modeled on a European cheeseshop, offering an array of dairy-based to-gogoods in the 375 sf jewel-box space.

The shop merchandises and serves from boththe front and the side of its high-traffic locationin the central Nave of the Ferry Building. BCVcreated a full-width display case to maximizedisplay and serving efficiency. Reclaimedeucalyptus planks enclose the counter, anda dramatically wood-framed side opening

functions as a Milk Bar for quick pickup ofdrinks.

The design of the shop celebrates the artisancraftsmanship of Marin County, with tiled wallsby Sausalito-based Health Ceramics (unveilingtheir new Dwell Patterns half-hex tiles in thisshop, in a pattern created by BCV), and wood-planked walls and slab countertops byWestMarin sawyer Evan Shively, who employsreclaimed wood from local urban forests.

COWGIRL CREAMERY SIDEKICKsan francisco, california


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Il Fornaio Caffe Del Mondo is a retail/airportconcept providing an elegant alternative to thestandard airport fare and experience.

Like the grand bars found in greattransportation terminals throughout the world,these bold, iconic structures of cherry woodand Carrara marble sit dramatically within thestark modern context of the terminal atriums,offering the weary traveler the fine tastes andrich ambiance that Il Fornaio is known for.

There are two Il Fornaio Caffe Del Mondolocations at San Franciscos new International

Airport, each offering specialty coffees, bakedgoods, sandwiches, salads and a winebar.

IL FORNAIO CAFFE DEL MONDOsan francisco international airport


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KLEINS DELIsan francisco international airport

This 1,000 sf modern, urban deli concept inTerminal 3 of San Franciscos InternationalAirport is a mix of food service and retail.

Kleins Delis clean and striking materials andgraphics help to evolve its brand and createits renewed identity, celebrating women ofaccomplishment who provide the theme forKleins creative concept.

This sophisticated deli offers an elevated diningexperience for travelers, in the spirit of SFOsgoal to elevate retail and dining concessionsthroughout the airport.


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SF UNCORKDsan francisco airport, california

SF Uncorkd is the latest in a series of high quality retail projectsat SFOt that raise the bar for airport food service, dining andshopping.

San Franciscos Bay Area is fortunate enough to have amazingneighbors in the many adjacent counties that make up WineCountry, just one of the amazing parts of the Bay Area thatmakes visiting San Francisco so special.

SF Uncorkd will be a place to celebrate both Wine Countryand San Francisco by providing a warm open environment towelcome locals and visitors alike. The elegant space providesrespite 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 andcork covered ceilings all reference elements of the wine industryitself.

SF Uncorkd will give SFO travelers a chance to slow down,relax and sample amazing local vintages in the Tasting Roomand Lounge area, or simply allow them to browse the retail areafor products that enhance their wine experience.


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FOOD WINE + DESIGN


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The renovation of San Franciscoslandmark, historic Ferry Building in2002 created a thriving food destinationfor the citys natives and visitors alike.

The highly acclaimed Ferry BuildingMarketplace hosts the best of the BayAreas food producers, purveyors andrestaurants, and supports the uniquecelebration of the Citys culinary life. Itis also the home of the renowned FerryPlaza Farmers Market.

Warm brick arches with custom metalfolding gates serve as the entries totenants of all sizes, shapes and types,and integrates this completely newpublic level with the restored historic660-foot long Grand Nave above.

BCV was the architect for both the FerryBuilding Marketplace and many of itstenants.

FERRY BUILDING MARKETPLACEsan francisco, california

FARMERS MARKET FARMERS MARKET

PROMENADE

THE EMBARCADERO

GOLDEN GATE FERRY TERMINAL


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Oxbow Public Market is a specialty foodmarketplace showcasing local artisan foodand wine producers, and located in NapasOxbow district adjacent to the Napa River.

The Market Hall, a contemporary low-slungmetal shed building, and the terra cotta block-clad Wine Pavilion take their cues from classicagricultural building typology, and use pre-engineered metal building technology fortheir unique open-span interiors. Located in aflood plain, the building by necessity sits atopa podium, which created opportunity for awrap-around promenade encouraging marketactivity at the exterior.

The exterior is made up of durable, industrialmaterials such as terra cotta block, board-formed concrete, steel and glass. The Marketsnorthern deck takes full advantage of the sitesproximity to the River.

OXBOW PUBLIC MARKETnapa, california

RIVERDECK

RIVER BANK

EAST PROMENADE

WINEPAVILION

MARKET HALL


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NAPA FARMS MARKETsan francisco international airport

The contemporary design aesthetic for SFOs Napa Farms Marketfeatures juxtapositions of warm against cool, dark against light,rough against honed, solid against void. Artisan purveyors TylerFlorence, Equator Coffee, Vino Volo and others fill the market withhigh quality products, providing Food from the Earth for Travelersin the Sky.

The market hall features a wall system of buff colored terra cottaplanks. A cork-clad ceiling, elm wood fixturing and shelving andconcrete countertops and floor provide a tactile earthy touchstoneto the palette. Blackened steel and brushed stainless detailsintroduce an industrial edge. The green color of the tile wall atthe exhibition prep line continues in the projects graphics andpackaging.

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FOOD WINE + DESIGN


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BELCAMPO FARMSgazelle, california

Belcampo is an innovative business that is developing food prod-ucts, retail, and food tourism experiences based on the principlesof sustainability and quality. Belcampo Farms is their 12,000 acreNorthern California organic ranch, which specializes in primarilyheritage breed animals selected for great taste quality, with a goalof controlling the entire food production chain from animal raisingthrough slaughter and processing through the design and operationof old-fashioned butcher shops.

BCV has designed Belcampos base of operations at the farm in alocation that features breathtaking views of Mt. Shasta. The build-ings style take their cues from traditional agricultural building typol-ogy, with pre-engineered metal sheds, rustic wood siding and metalroofs. The program components include a culinary kitchen, food

production facility, event space and farm office, which surround anenclosed courtyard with generous porches that create both a wind-and sun-break from the farms weather extremes.

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BELCAMPO BELIZE AGRITOURISM RESORTpunta gorda, belize

Belcampo Belize is an exclusive resort sited with the sanctuary of arain forest on the Caribbean coast of Southern Belize. The lodge istransitioning from adventure and fishing resort to eco-lodge featur-ing a food tourism experience.

BCVs design for the new production facility and visitor center isintegrated into the resort and its lands, and is based on indigenousarchitecture and materials. The facility specializes in the productionof sugar cane, cacao, and coffee beans.

The production of rum, chocolate, coffee and vanilla will be used asan 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 en-

joyment of Belcampo Belizes unique creations.

Central to Belcampo Belizes agritourism concept is the responsiblestewardship of the resorts 3,000 acre property and surroundinglands, and the support of a fair-trade agricultural economy that isbased on the principles of sustainability and quality.

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FOOD WINE + DESIGN


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FRAN CISCA N ESTATES WINERYrutherford, california

BCV was the Design Architect forthis new Tasting Room and VisitorsCenter for Franciscan Estates Wineryin Napa Valley.

Franciscan holds the philosophythat the wines are the elegantexpression of the vineyards, givingunique voice to the terroir on whichthey are grown. BCVs designseeks to give architectural expressionto this philosophy by creating abuilding that is memorable and fitscomfortably into its vineyard setting.

The great tasting room is the portalto what may be explored beyond,including the 10,000 bottle winelibrary, and the clubrooms, whichare designed for the members ofFranciscans wine club.


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Located in the heart of Napa Valley, the Cakebread Winery is one ofNapas oldest family-run wineries. The new 10,000 square feet additionblends seamlessly with the existing 43,000 square feet main building by

ensuring a continuity of form and materials palette. The architectural stylerelies on a restrained use of natural materials and textures that harmonizewith the surrounding vines and cherished vegetable garden.

The main floor of the addition consists of a large barrel storage room, alight 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 secondfloor, the new Wine Club room provides dramatic views eastward over thegrapes to Howell Mountain beyond.

Continuing with the natural modern aesthetic first established by original

architect William Turnbull, this winery addition was BCVs first collaborationwith architect Don Brandenburger, who designed the majority of thebuildings at this Rutherford site.

The Cakebread family has established their presence in the wine worldby producing the highest quality wines, and providing a wine tastingexperience that is a highlight of any wine country visit. The architectureof the project unites and enhances this wine tasting experience in acelebration of wine, food, friends and a sense of place.

CAKEBREAD WINERY EAST ADDITIONrutherford, california


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Located in the Carneros region ofSonoma, this hilltop winery embodiesthe spirit of Northern Italy, and is sited

to take advantage of views to boththe Sonoma and Napa Valleys. Thewinery is organized in the traditionof a Tuscan farmstead, with a clusterof buildings encircling a commoncourtyard. The master plan includesa large dining pavilion and Italiandemonstration kitchen, offices, aprivate dining cellar, and caves.

Visitors tours start in the underground

winemaking cellar and lead to the3,500 square foot beamed andfrescoed tasting room above, wheretraditional Italian food is paired withViansa wines.

A BCV Principal served as LeadDesigner for this project whileemployed at BAR Architects.

VIANSA WINERYsonoma, california


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FOOD WINE + DESIGN


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SLOW FOOD NATION EVEN T 2008san francisco, california

San Franciscos Slow Food Nation Event 2008was created to organize the first-ever Americancollaborative gathering to unite the growing

sustainable food movement and introducethousands of people to food that is good, cleanand fair. Held on Labor Day weekend, the four-day event hosted 85,000 visitors, and involvedmore than 2,000 volunteers.

BCV was integral in bringing together thediverse group of architects, landscape architectsand designers to craft the pavilions, exhibits andpublic spaces, and for the Master Plan of the FortMason Taste Pavilion.

Installations ranged from interactive taste exhibitsto an organic, 10,000 sf Victory Garden in frontof San Franciscos City Hall.

BCV was also at the design helm of The GreenKitchen demonstration cooking area, workingclosely with famed restaurateur and food activistAlice Waters.

FORT MASONTASTE PAVILION


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F Sl F d N ti 2008 f d f ti l h ld i S F i BCV k d


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GREEN KITCHENsan francisco, california

For Slow Food Nation 2008, a four day festival held in San Francisco, BCV workedclosely 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 ofmaterials, and volunteered with Terra Nova Industries and Stockham Construction duringthe installation.

As the event sought to teach attendees about the benefits of local and organic food, thedesign sought to inspire with the beauty of sustainable materials. Built on a shoestring, thelarge room was made of reclaimed woods and salvaged windows, which were returnedto 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, amortar 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 lookthrough windows at the presentations within. Food luminaries from throughout the UnitedStates, including Alice Waters, Paul Bertolli, David Chang, Traci Des Jardins and PoppyTooker, presented simple recipes which featured the use of organic, seasonal foods.


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BCV Architects worked with Seedling Projects to conceptualize the


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BCV Architects worked with Seedling Projects to conceptualize thelook, feel and layout of the Good Food Awards Annual Ceremonyand Marketplace, held at San Franciscos historic Ferry Building in

mid January every year.

The Good Food Awards celebrate tasty, authentic and responsiblyproduced foods, and the building of strong, healthy food communities.Awards medals designed by BCV were given to artisan producers infive 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, gavecustomers 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 andcommitted advocates in the sustainable food movement on the designand realization of this event.

GOOD FOOD AWARDSsan francisco, california


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The 2011 Washington Posts Future of Food Conference brought to-


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The 2011 Washington Post s Future of Food Conference brought together many of the worlds leading experts on food, including ThePrince of Wales, a lifelong environmentalist and organic farmer, Eric

Schlosser, author of Fast Food Nation,, Wendell Berry, winner ofThe National Humanities Medal, and Sam Kass, White House Assis-tant Chef and Senior Policy Advisor for Healthy Food Initiatives.

BCV Architects assisted in the design of the lunch event for the confer-ence, in coordination with graphics by Amy Barboro Design. The350 conference attendees came together at communal tables withfamily style service to enjoy an affordable, healthful meal in a creativeenvironment designed to foster a sense of conviviality and encourageconversation about creating a better food system. Simple and organictable settings and decorations, coupled with food sourced and pre-

pared by local farmers and chefs, reinforced the connection betweena vibrant local foodshed and healthy, stable communities.

Printed materials such as menus, table tents, and die cut leaf napkindecorations provided subtle but highly informative messages aboutlocal food and educational programs, as well as highlighting a di-rectory to the key organizations working on creating a healthy foodsystem for Washington DC.

FUTURE OF FOOD CONFERENCEwashington, D.C.


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The Eat Real Festival is a social venture founded


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by Live Culture Cos Anya Fernald, the executivedirector of 2008s Slow Food Nation, and was

created to celebrate delicious local and sustainablestreet food, and the real people - the farmers,chefs, and producers who supply and cook it.

Eat Real was held August 28 to 30, 2009 andfeatured more than 40 of the areas top street foodtrucks and carts, an artisanal Beer Shed, danceperformances, 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 fora series of festival cooking demonstrations thattransformed the Plaza at Jack London Square,which is adjacent to the firms newest Public Marketproject, the Jack London Market. The design forthe stage, with its full size taco truck backdrop,is intended to celebrate street food vendors.

EAT REAL FESTIVAL 2009oakland, california


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The Urban Field Farm Stop was BCVs award-winning competi-


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tion entry for Redesign Your Farmers Market, sponsored byGOOD, a media platform with the goal of moving the worldforward. BCV contemplated an innovative distribution systemfor fresh farm product in urban centers. This new concept envi-sions the entire city map as an Urban Field of farmers marketsintegrated directly with the mass transit circulation system of thecity.

Select bus stops transform into individual Farm Stops to providefarm fresh product to commuters, residents and local tradeoutlets. The Urban Field of Farm Stops therefore establishes acitywide network of alternate sales points for farmers and a con-venient greener alternative to the single venue farmers marketfor consumers.

The Farm Stop prototype is a simple modern shelter utilizingsustainable materials. A finely crafted stainless steel structuralframe supports the louvered terra cotta rain screen cladding, andenergy generating photovoltaic cells line the top of the sheltersglass canopy, shading users by day and powering the high effi-ciency LED lighting by night.

URBAN FIELD FARM STOPlos angeles, california


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BCV Architects Portfolio - Food Wine & Design 10/13

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Transcript of BCV Architects Portfolio - Food Wine & Design 10/13