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CIA Chefs Shine

See related: A Secret Look Inside the CIA

Dining treasures at the Pearl

 The recent redevelopment of San Antonio’s 1880s Pearl Brewery complex has galvanized the city’s culinary scene. Three restaurants at the Pearl are run by graduates of the Culinary
Institute of America, including Chef Andrew Weissman’s Sandbar Fish House & Market, where oysters and other raw seafood lure crowds; and Il Sogno Osteria, Weissman’s tip of the toque to neighborhood cafes in Italy.

A few steps away, CIA graduate Chef Johnny Hernandez interprets Mexican street food at the bustling La Gloria Ice House; and at the new CIA Bakery Café, diners will find soups, salads, sandwiches, and pastries for breakfast and lunch. A picture window adjacent to the bakery case allows guests to watch the action in the CIA’s main teaching kitchen.

For details about dining and shopping at the Pearl, as well as the farmers’ market on Saturdays, see www.atpearl.com and www.ciachef.edu.

—Lori Moffatt

Inside the CIA

The San Antonio campus of The Culinary Institute of America is at 312 Pearl Parkway, Building 2, in the renovated Pearl Brewery complex. Free, half-hour tours of the school and its five commercial kitchens take place Tuesday and Thursday at 3:30. Periodic chef demonstrations and tastings take place throughout the year and cost $39.95. Food Enthusiast courses, which include a range of one-day (5-hour) classes focusing on themes such as Indian cuisine, everyday grilling, Mexican street foods, Spanish tapas, and the flavors of Asia, cost $250. You can also sign up for Food Enthusiast “Boot Camps,” which take place over the span of several days and delve deeper into technique and skills development. Call 800/888-7850; www.ciachef.edu.


From the September 2011 issue.

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