Fork & Spoon

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description

Fork & Spoon is more than just a restaurant. It's a way of life - an ethos.

Transcript of Fork & Spoon

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Fork & Spoon is more than just a restaurant. It’s a way of life — an ethos.

We have a point of view about the world around us and how it affects the way we eat and what we eat.

We’ll bring fresh, sustainable, and seasonally influenced meals to the Old Market in our restaurant, deli, and education center.

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What is Slow Food?

Slow Food is an idea, a way of living and a way of eating. It is part of a global, grassroots movement with thousands of members in over 150 countries, which links the pleasure of food with a commitment to community and the environment.

From Plate to Planet

In the United States, members of Slow Food USA’s 225 chapters (as part of a global movement) celebrate the amazing bounty of food that is available, and work to strengthen the connection between the food on our plates and the health of our planet. Our members are involved in activities such as:

• Raising public awareness, improving access and encouraging the enjoyment of foods that are local, seasonal and sustainably grown

• Caring for the land and protecting biodiversity for today’s communities and future generations

• Performing educational outreach within their communities and working with children in schools and through public programs

• Identifying, promoting and protecting fruits, vegetables, grains, animal breeds, wild foods and cooking traditions at risk of disappearance

• Advocating for farmers and artisans who grow, produce, market, prepare and serve wholesome food

• Promoting the celebration of food as a cornerstone of pleasure, culture and community

Good, Clean and Fair

Good:The word good can mean a lot of things to a lot of people. For Slow Food, the idea of good means enjoying delicious food created with care from healthy plants and animals. The pleasures of good food can also help to build community and celebrate culture and regional diversity.

Clean:When we talk about clean food, we are talking about nutritious food that is as good for the planet as it is for our bodies. It is grown and harvested with methods that have a positive impact on our local ecosystems and promotes biodiversity.

Fair:We believe that food is a universal right. Food that is fair should be accessible to all, regardless of income, and produced by people who are treated with dignity and justly compensated for their labor.

Source: http://www.slowfoodusa.org/

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We have a unique opportunity to expand Metropolitan Community

College’s mission and vision for the culinary arts program.

We’ll be among the first culinary schools in the world to focus our

curriculum on bringing slow-food instruction to our community.

We’re not competing with our Sage Student Bistro. What we’re doing

is entirely different. Fork & Spoon runs all day and all night and offers

grab and go meals, fine dining, classes, special events, pastries,

and late-night dining in an urban setting. Staffed with MCC culinary

arts and management students, Fork & Spoon will bring real-world

experience to the classroom and showcase MCC’s best talent.

The Old Market is growing fast. It’s time to make MCC an integral

part of this growth. FORK & SPOON is how we’ll make it happen.

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“I love eating here and I’m taking classes here. It’s kinda become the spot for the whole culinary arts program to hang out and share tips and tricks”

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“I’m so glad there is finally some descent late night dining

in the Old Market”

“There’s a great deli counter here. I stop almost

every day on my walk home from work to pick up some dinner. Have you tried the

meatloaf?”

“I’m taking a one day class here this weekend. I’m thinking

about getting my degree.”

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“It feels good to eat this food.”

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“I got my start here at MCC’s Fork & Spoon with a one-day class and I was hooked. Then I earned my degree from Metro. Now I’m

opening my own lunch spot and catering business.”

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1409 Jackson 14th St.

Jackson St.

The Old MarketApprox 10,000 residents

40,000 people employed downtown

46,000 people employed in adjacent midtown

Half a million square feet of active retail

Approx 30,000 parking spaces

Approx 2000 hotel rooms

$3 billion in investment

Large companies: Creighton University, Creighton University Medical Center, First National Bank of Omaha, FirstComp, First National Merchant Solutions, Gallup, Gavilon, Kutak Rock LLP, McGrath North, Metropolitan Utilities District, Omaha Public Power District, Omaha World-Herald, Pacific Life Insurance Company, Physicians Mutual, Qwest, U.S. Army Corps of Engineers, U.S. Bank, Wells Fargo and Woodmen of the World, and many more

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THE SPACE TO THE EAST

FORK is a 5000 sq ft, high tech restaurant housed in an sky-lite open warehouse space in the Old Market District. This space also has a 1500 sq ft second floor area that could be an office, private party room, or a guest loft for visiting chefs.

Focused on regional and seasonal produce, the prix fixe menus at fork will aways reflect the time and the place you are in. The creative energy and exciting results will be in the hands of the top culinary students who staff every part of FORK & SPOON.

With a committment to slow food, FORK will be a direct counter balance to the fast food culture.

It means taking time—to enjoy good food raised in clean conditions and sold at a fair profit for farmers.

THE SPACE TO THE WEST

SPOON is also a 5000 sq ft space, and will be a breakfast-pastry and coffee place in the store-front area (about 1800 sq ft). This will also serve as the “to go deli” and order spot for FORK as there are many apartment/condo dwellers in the area. Urban people may just want great food to take home.

Behind the little store-front café and deli will be the kitchen for FORK & SPOON. The modern and large professional kitchen area will also have skylights.

SPOON is also the site of cooking classes using the restaurant kitchen to feature small seasonal classes about targeted cooking issues. “How to make a perfect pesto”, for example. This creates an extension to MCC’s culinary classes and entices more folks to come out to Sage as well as take more extensive classes on-campus.

FORK & SPOON will expand the capacity for MCC students to hone their skills and work in a real-life, active restaurant. It will showcase MCC’s culinary school and it’s excellence in the field and attract new students.

SERVING IT UP

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1409 Jackson Street

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Exterior

Right in the heart of the Old Market, Fork & Spoon

is on the way to work in the morning, ready for lunch,

a great place for dinner, and the spot to be after the

bars and clubs let out for some late night dining—

and its delicious urban deli makes it easy to grab

some great food any time of the day or night.

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Interior

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Floor Plan

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