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

F IR M P R OFILE 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 firm’s 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 Angelini, Bangkok Angelini, Shenzhen Anthology Crush 29 Fat's Asia Bistro Il Fornaio Piatti Taylor's Refresher Perry's M.Y. China Gott's Roadside Lands End Restaurant Buttermilk Day Lodge/Bumps Restaurant

FOOD MARKETPLACES Ferry Building Marketplace Oxbow Public Market Napa Farms Market Jack London Market Bay Street Food Hall Guasti Public Market Bend Mercato FOOD PRODUCTION Belcampo Farms Belcampo Belize Agritourism Resort

WINERIES Press Club Franciscan Estates Winery CAFES AND SHOPS Cakebread Winery East Addition Hog Island Oyster Co, Ferry Building Hog Island Oyster Co, Oxbow Public Market Viansa Winery Enoteca Viansa Pica Pica Maize Kitchen Mijita Cocina Mexicana COMMUNITY Ferry Plaza Seafood Slow Food Nation 2008 Acme Bread Good Food Awards Cowgirl Creamery Sidekick Future of Food Conference 2011 Il Fornaio Caffe Del Mondo Eat Real Fesitval 2009 Wheatberry Urban Field Farm Stop Klein's Deli Uncork'd



Restaur ants

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 façade of the hotel. Within, against a cream and chocolate palette, illuminated amber toned onyx elements glow with warmth. As part of the Hotel’s 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

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 Nshenzhen, I china

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


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 Anthology’s unique location in a seaside city.

AN T HO Lsan OG Y diego, california

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 restaurant’s 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 restaurant’s 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

Sacramento’s celebrated restaurateurs, the Fat Family, engaged BCV to create an Asian bistro with a goal of elevating the typical American Chinese restaurant experience. This 9,000 square feet, free-standing restaurant incorporated several program elements including casual dining, private dining areas, a dim sum bar, a retail/takeout food area and exterior terrace. Inspiration for the architecture was found in the historic royal palaces and temples found throughout the Orient. Richly stained mahogany doors and windows, imported limestone counters, red mosaic tiles, integral color plaster, custom light fixtures and gemtoned ceramic pots lush with plant life all combine to accent the simple organized flow of 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 TR O folsom, california

BCV Principals have designed Il Fornaio restaurants throughout the United States. The projects have ranged from the design and construction of new stand-alone buildings, new tenant improvements, and the renovation of existing restaurant locations. The various Il Fornaios were designed to provide a range of dining experiences, including some or all of the following: espresso bar and caffe (which serves as a cocktail bar at night); panetteria; main dining room; private dining rooms; indoor/outdoor loggias; and piazza seating. Many Il Fornaios, including the restaurant at Broadway Pointe in Walnut Creek, California, are incorporated into lifestyle and/or specialty retail centers to provide a food retail opportunity and/or an alluring dining option, as well as to enliven the street life through outdoor and patio seating.

I L F O R Nmultiple A I O locations

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 restaurant’s use of seasonal food from local producers.

PImill ATvalley, T I california

This urban sibling of the well-known hamburger stand in St. Helena anchors the front corner of the Ferry Building with 3,400 square feet of interior space and a 2,500 square foot patio. Updated and retooled to reflect its new waterfront urban location, the design still pays homage to the original Taylor’s with its simple clean palette of white and stainless steel, punctuated by an oversized red neon sign that beckons customers to...“EAT”. A series of communal tables, with low four tops in between, gives the arched white-washed interior a dramatic rhythm, while offering a variety of customer seating options. The patio, with its abundance of picnic style seating, provides throngs of Taylor’s fans front row seats to the active pedestrian life at the Ferry Building Marketplace and the Embarcadero.

TAYL O R ’ S RE F R E S H E R - F E R RY B U ILDING san francisco, california

Perry’s, a venerable San Francisco restaurant, has been recreated in San Francisco Airport’s new International Terminal. The 3,500 sf café contains the classic hallmarks of its original San Francisco incarnation, including rich wood paneling, patterned mosaic tile floor and a zinc bar, and features a frieze of notable quotes lining the dining area. Perry’s “outdoor” seating is arranged along the concourse, with more traditional counter and booth seating within.

PERRY ’S san francisco international airport

BCV’s 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 Yan’s 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. Opening 2012

M.Y. C HsanI Nfrancisco, A california

Gott’s Roadside is a concept for an anchor restaurant tenant at Larkspur’s Marin Country Mart, an existing retail center being revisioned to include exceptional food purveyors, local services and independent boutique shops. This restaurant would be the latest addition to Gott’s Roadside’s three other popular locations in St Helena, San Francisco’s Ferry Building, and Napa’s Oxbow Public Market. Like the other locations, Gott’s reuses an existing, iconic building – this time simplifying a wood structure to uncover its barn-like qualities, and adding abundant glass to take full advantage of Marin’s indoor/outdoor lifestyle and views of Mt. Tamalpais. A pivoting overhead door opens a wide expanse of the interior dining to the outside deck and pastoral views. White Carrera marble, rough wood, stainless steel and polished concrete create an informal environment for casual gathering, with seating on communal benches and picnic tables.

G O T T ’ S RO A D S IDlarkspur, E california

Lands’ End Restaurant is BCV’s entry into a competition for the redesign of a tiny but exquisitely sited National Park Service property at Lands’ End in San Francisco.


The restaurant is conceived of as a celebration of local foods, uniquely prepared, that contributes to the life of the GGNRA and enriches the knowledge of locals and tourists of the culinary and natural legacy of its location. The design employs a simple and natural aesthetic that complements the natural beauty of its setting. Rustic materials provide a cozy and intimate ambiance, and a careful layout enables the restaurant to provide maximum food service within the tiny space.

L AN DS E N D R E STA U R A N T san francisco, ca

The Buttermilk Day Lodge is a two-story 14,000 square foot ski facility located at the base of the Buttermilk/Tiehack ski area in Aspen, Colorado. The upper floor has a 7,000 square foot self-service restaurant with bar, grill, rotisseries, pizza oven and juice bar. The restaurant and the sundeck seat 400 people. At the lower level are the ski functions, which include ticket sales, equipment rental, ski patrol, instruction classrooms, administration offices, locker room and retail sales. The challenge of the project demanded a design that worked within the strict planning guidelines that required the structure to fit into adjacent agricultural surroundings. In addition, the materials palette recalls barns of the region, including the use of exposed heavy timber structural elements, natural roughsawn vertical board siding, double-hung windows, and roof articulation. A BCV principal served as lead designer for this project while employed at BAR Architects.

BU T T E R M I L K D AY LOD G E /B U MP S RESTAURANT aspen, colorado


Cafes and Shops

The Hog Island Oyster Bar, located in the historic Ferry Building Marketplace, brings the product and personality of Hog Island’s 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 water’s 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

Hog Island Oyster Bar’s second outlet is positioned as an anchor tenant in the Oxbow Public Market, along the riverfront near downtown Napa. Much like their oyster bar at San Francisco’s Ferry Building Marketplace, this location provides a fresh oyster experience in the midst of a bustling artisan food destination. In response to its unique wine country setting, the materials palette here is warmer and more organic. The main focus is still the large bar which allows for the entertainment of watching the oyster-shuckers at work, above which is the prominent display of an old refurbished Hog Island fishing boat, which has been previously used for actual operations at Hog Island’s Oyster Farm in Tomales Bay. The outside terrace seating is at the river’s edge, and takes full advantage of Napa’s glorious views and climate.

HO G IS L AN D O Y S T E R C O - O X B OW PUBLIC M ARKET napa, california

Venezuelan street food meets Napa wine country at this boutique café 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 Mnapa, ARKET california

Mijita Cocina Mexicana is acclaimed chef Traci Des Jardin’s 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 Jardin’s 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 Francisco’s 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.


san francisco, california

Acme Bread in the San Francisco’s 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.


san francisco, california

Cowgirl Creamery Sidekick is the addition to Cowgirl’s 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 Ksan 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 Francisco’s 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 Dsan Ofrancisco international airport

The Wheatberry bakery and retail store is part of a new mixed-use development in downtown Pasadena, consisting of 3,330 square feet of space. Half of the space is a production bakery for the facility, and the remainder is dedicated to retail sales and cafĂŠ seating, with sidewalk seating outside. The design was conceptualized as a distinctly urban American bakery, taking its inspiration from both small artisan bakeries and turn-of-the-century industrial loft spaces. Materials and store layout both play critical roles in telling this story. The store is entered through large-scale custom wood and steel pivot doors centered in a clean lined blackened steel and glass storefront. Inside, the customer finds a loft-like yet warm industrial space highlighted by a deep toned wood beam ceiling system, hand troweled ochre plaster walls and a rich colored concrete floor. Adding to the aesthetic is custom wood and steel retail casework with worn black granite counters. The production bakery is set off from this loft space by a proscenium of brick walls subtly recalling old brick baking cellars. Beyond these walls, on axis with the entry, sits the main baking oven flanked by large custom wood bread warming racks and steel and wood display racks.

W H EAT B Epasadena, RRY california

This 1,000 sf modern, urban deli concept in Terminal 3 of San Francisco’s International Airport is a mix of food service and retail. Klein’s Deli’s 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 Klein’s creative concept. This sophisticated deli offers an elevated dining experience for travelers, in the spirit of SFO’s goal to elevate retail and dining concessions throughout the airport.

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

SF Uncork’d 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 Francisco’s 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 Uncork’d 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 Uncork’d 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


Food M ar ketplaces

The renovation of San Francisco’s landmark, historic Ferry Building in 2002 created a thriving food destination for the city’s natives and visitors alike.


The highly acclaimed Ferry Building Marketplace hosts the best of the Bay Area’s food producers, purveyors and restaurants, and supports the unique celebration of the City’s culinary life. It is also the home of the renowned Ferry Plaza Farmer’s 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. FARMER’S 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 Napa’s Oxbow district adjacent to the Napa River. WINE PAVILION





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

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 Market’s northern deck takes full advantage of the site’s proximity to the River.

The contemporary design aesthetic for SFO’s 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 project’s graphics and packaging. T3




NA PA FAR M S M AR KET san francisco international airport

Oakland’s Jack London Market is a two-story public market located in Jack London Square’s newly rejuvenated waterfront. The Market will be a destination for area neighbors, hundreds of daily on-site workers, residents of the greater Bay Area, and millions of Northern California visitors. The 72,000 sf market will be the largest of its kind on the West Coast, housing 70 vendors selling fresh fruits, vegetables, meats, fish, cheeses, wine and specialty products, with an emphasis on local and sustainable practice. The Market’s second floor will feature cafes, restaurants and culinary shops. Restaurants and cafes in the Market will enjoy water views while also showcasing their neighboring vendors’ products. This values-driven marketplace and food destination will adhere to ethical principals of responsible behavior toward the environment, working practices and Oakland’s local, diverse community. The project will incorporate core values of sustainability, innovation, support of local producers and retailers, involvement in the local community, education and diversity.

J AC K L O N D O N MA R oakland, K E T california

BCV is reconceptualizing an existing retail center’s secondlevel food court to create an updated, more destination-oriented collection of restaurants, while also providing a comfortable, shared outdoor dining terrace with a view of the adjacent shops and gathering spaces below, as well as San Francisco beyond.


The design of the “shed� that serves as the overall structure housing the dining terrace is being updated to allow for its own identity both within the center and from the nearby streets, as well as to provide better protection from the elements for its diners. The existing restaurant tenants are being visually unified into a more cohesive layout through a clearer circulation path, and a common entry architectural vocabulary that still allows for individual tenant identity and expression. The common outdoor dining zone is punctuated by low walls, communal tables, lounge seating and outdoor fireplaces.

BAY S T RE E T F O O D H A LL emeryville, california

The 50 acre historic Guasti District in Ontario, California was once a thriving winery town founded in 1904, developed around what became the largest vineyard and winery operation in the world in its time. Framed by century-old trees, the renovation of 175,000 sf of existing historic stone winery buildings will become the nucleus of a larger master-planned food and entertainment destination. BCV Architects is designing the adaptive reuse of a 73,000 sf historic winery building into the Guasti Public Market, slated to also house a new winery tasting room, a destination restaurant, and the Lucky Strike Lanes & Lounge. While preserving and restoring the integrity of the existing stone building, BCV is creating contemporary and complementary architectural insertions at building entries, retail storefronts, and the interior Market framework, to produce a dramatic backdrop for a dynamic and eclectic mix of food vendors and tenants.

G UA ST I P U B L I C MA R Kontario, E T california


The Mercato project design was inspired by its proximity to several industrial buildings in Bend, Oregon, as it is sited between the downtown and the old industrial area currently experiencing revitalization as a retail destination. The building is brick with a steel-shed metal roof and large windows and doors, all reminiscent of industrial buildings. The project is composed of several buildings to meet the smaller scale of the downtown, and to create a center at the ground level for the mixed-use activities which Mercato will house. The first floor will hold a Europeanstyle food marketplace with a double height arcade, and outdoor dining with views to the mountains, the Deschutes River and the neighboring historic buildings.


BE ND M E RC AT O bend, oregon

The condominiums are loft-style, with tall ceilings and outdoor spaces to appeal to contemporary active lifestyles and the appreciation of spectacular views to the Deschutes National Forest.


Food Production

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.


BE L CA M P O FARgazelle, MS california

BCV has designed Belcampo’s 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 farm’s weather extremes.

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. BCV’s 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. SITEPLAN/ PHOTO

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 Belize’s unique creations. Central to Belcampo Belize’s agritourism concept is the responsible stewardship of the resort’s 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.

BE L CA M P O B E L IZ E A GR IT OU R IS M RESORT punta gorda, belize


Winer ies

Press Club serves as an urban tasting room for eight of California’s 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 Francisco’s Four Seasons hotel on Yerba Buena Lane, in the heart of the city’s 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.


PR ESSsanCfrancisco, L U B california

The entry level’s 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.

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.” BCV’s 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 Franciscan’s wine club.

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

Located in the heart of Napa Valley, the Cakebread Winery is one of Napa’s 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 BCV’s 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

Located near San Francisco’s Union Square, Enoteca Viansa is BCV’s 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 Viansa’s 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.

ENO T E C A Vsan I AN SA francisco, california


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San Francisco’s 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 Francisco’s 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 Tsan 2francisco, 0 0 8 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 Tsan Cfrancisco, H E N california

BCV Architects worked with Seedling Projects to conceptualize the look, feel and layout of the inaugural Good Food Awards Annual Ceremony and Marketplace, held at San Francisco’s historic Ferry Building on January 14 and 15, 2011. 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 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.

G O O D F O O D AWA R D S 20 1 1 san francisco, california

The 2011 Washington Post’s Future of Food Conference brought together many of the world’s 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 Co’s Anya Fernald, the executive director of 2008’s 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 area’s 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 firm’s 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 BCV’s award-winning competition entry for “Redesign Your Farmer’s 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 shelter’s 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 S Tangeles, OP california

Food Wine + Design  

Food, Wine, and design Work of BCV