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Pearl Farmers Market Celebrates 4 Years


Fresh eggs from the farm.

Fresh eggs from the farm.

The Pearl, San Antonio’s growing culinary town center, has hosted a successful producers-only farmers market since 2009. On Saturday, it’s time to recognize the achievement from 9 a.m. – 1 p.m. There will be live music, treats, the usual array of produce and specialty items and complimentary tastings from San Antonio chefs.

“The Pearl Farmers Market has connected the community through working with farms in a 150 mile radius of San Antonio, raising awareness of seasonal eating and bringing people together through the celebration of local food,” the Pearl said in an announcement.

“Over the past four years Pearl Farmers Market has connected thousands of people to their local farmers and food producers from around San Antonio,” said Tatum Evans, market manager at Pearl.

“Our anniversary is a special time to thank all participants for their support of and commitment to our local food system.  Take time during our anniversary to thank a farmer and thank a shopper!”

Taste offerings by some of the city’s best talent including Jesse Perez (Arcade), Johnny Hernandez (La Gloria), Steve McHugh (Cured), Tim Rattray (The Granary), Geronimo Lopez (Nao), Jeff White (Boiler House) and Noah Melnagailis (One Lucky Duck).

Pearl is located at 200 E. Grayson St. in San Antonio, Texas. For more information about events at Pearl please click here.

 

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It’s All About Pearl: New Location for Farmers Market and More


Celebrate the opening of Pearl’s newest section on Saturday (Sept. 22). Live music, cooking demos, a photo booth and sales and specials at the newest shops are on the agenda.

Pearl kicks off the day with the Farmers Market at 9 a.m.  Located in their new parking lot in front of the historic brewhouse, the Farmer’s Market offers fresh, local and seasonal products that range from vegetables, fruits, meats, baked goods and value-added products.

“We’re marking the occasion with special treats for families: music from Steven Lee Moya, all natural paletas and a photo booth to encourage family fun,” said Elizabeth Fauerso, chief marketing officer at Pearl.
The celebration continues with a DJ in the Breezeway, cooking demos from CIA talent and a photo booth from 1-3 p.m. Adelante, in their new space, will be serving champagne and chocolate cake all afternoon as they feature their latest in fall fashion including fall sweaters, scarves and statement jewelry.
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A San Antonio staple, Dos Carolinas will now call Pearl home showcasing handmade and custom guayaberas. On Saturday only, they will be offering free monograms for each shirt or dress purchased.  Lee Lee Loves Shoes is also a new addition to the Pearl, and on Saturday,  sample sweet bites from Ayon Bakery.
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Pearl is located at 200 E. Grayson St. in San Antonio, Texas. For more information about events at Pearl please visit their website here.

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Leadership Changes at Pearl, Culinary Institute


Shelley Grieshaber, David Kellaway, and Tim Ryan.

Shelley Grieshaber is moving from her post as director of education at the Culinary Institute of America, San Antonio, to take over a newly created position, director of culinary operations, for the Pearl Brewery complex. The announcement was made during a press conference Thursday by Darryl Byrd, managing director at the Pearl.

On March 4, a native Texan and certified master chef, David Kellaway, moves into his new role as managing director for the CIA’s third campus.

Both Grieshaber and Kellaway are graduates of the CIA. Grieshaber is a San Antonio native and 1994 honors graduate of the CIA. She worked as a chef and restaurant owner in New York before she returned to her home town to work at Central Market. She managed its five cooking schools throughout the state before moving to the Pearl to administer its fledgling program here.

Kellaway taught at the CIA’s flagship campus in Hyde Park, N.Y. He has also spent the past 15 years as executive chef and director of culinary operations for operations such as Mirage and Mandalay Bay in Las Vegas.

“I’d be remiss if I didn’t say this move was bittersweet,” Grieshaber said, describing her job of the past two years as a “wonderful challenge, a fast and furious roller coaster” that she was happy to be a part of.

Also, said Byrd, “The challenge for the Pearl is to have San Antonio be a culinary destination for people around the country and the world — the best place to be for all things food related.”

Darryl Byrd, Shelley Grieshaber, David Kellaway and Tim Ryan.

Part of Grieshaber’s new job, which has her directly involved in all of the culinary operations at the Pearl, is to work on a mobile vending program to contribute some of the authentic street food culture that has thrived in cities such as Portland, San Francisco and Austin.

“Shelley is stepping into the critical role of nurturing and developing existing elements (at the Pearl),” said Byrd. The Pearl is currently building new facilities at the Pearl, a 22-acre site being developed by Silver Ventures near downtown San Antonio. The school offers a 30-week Culinary Arts Certificate as well as continuing education classes and the annual Latin Flavors, American Kitchens Conference.

The cooking institute will expand from its current 5,000-square-foot facility with one kitchen to a 30,000-square-foot structure, allowing the school to double the size of its Culinary Arts Certificate program. Also under construction along the new River Walk frontage at the Pearl is a new restaurant with chef Johnny Hernandez, also a CIA graduate, at the helm.

Grieshaber’s job will be to work with all of the culinary operations at the Pearl and help develop new ones as well as build  relationships with food-related partners.  There are plans, for example, to pursue a CIA restaurant on the campus, like the school-run eateries at Greystone, Calif., and Hyde Park.

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