USA. SSP America is teaming up with four celebrated San Francisco chefs to enhance the dining offer at San Francisco International Airport through the Manufactory Food Hall programme.
The four chefs participating in the Manufactory Food Hall initiative, launching in summer 2018, are: Elisabeth Prueitt and Chad Robertson of Tartine, Gabriela Cámara of Cala, and Pim Techamuanvivit of Kin Khao.
Manufactory Food Hall will offer international travellers fresh, inventive foods and cocktails as well as ‘must-have’ pantry items. All of the offerings will be made with seasonal ingredients sourced directly from the same local farms, ranches, and fisheries used by the chefs at their restaurants.
The project will include three fast-casual dining experiences, grab-and-go stations, a full-service bar and a retail component showcasing Bay Area products.
Robertson and Prueitt will present a full-service concept inspired by their Mission District restaurant Tartine Manufactory and bakery, Tartine. The seasonal menu will be based on popular Manufactory dishes, including warm sandwiches, fresh salads and soups, as well as a full bar serving cocktails from both concepts.
A Tartine Bakery pastry counter will showcase signature handcrafted baked goods, including morning buns, seasonal tarts, and other viennoiseries.
Tartine will offer sit-down meals and on-the-go options. Within the Manufactory Food Hall, Tartine’s Coffee Manufactory will be featured, with a full coffee bar, grab-and-go coffee, espresso based beverages and whole beans. The Coffee Manufactory, led by coffee industry veteran Chris Jordan, shares many of the same beliefs as Tartine’s, with a focus on sourcing fresh and seasonal ingredients from coffee farmers.
Prueitt said: “When presented with the opportunity to create this concept, we said we would only do it if we got to enlist colleagues who share our creative approach and philosophy. We are really excited to collaborate with close friends, bringing together some of the best ingredients California has to offer to international travellers.”
Drawing inspiration from her Civic Center taqueria, chef/owner Cámara will offer an elevated take on the foods of her native Mexico City. As with Cala and Contramar, this concept will demonstrate Cámara’s commitment to using local produce and sustainable seafood. Menu highlights will include breakfast tortas, all day tacos and tostadas such as those at Civic Center’s Tacos Cala, and main course salads.
Chef/owner Pim Techamuanvivit of Michelin-starred Kin Khao will present a taste of her native Thailand using seasonal ingredients from local farms. The menu will offer an array of dishes that include rice bowls, noodles, salads and grilled meats as well as vegan and sweet choices.
A small pantry counter will offer select ingredients and cookware for travellers looking to take a taste of Kin Khao home with them.
NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.
Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure.
The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. Next year’s FAB will be held in Helsinki on 20 to 22 June. Click here for details
