need large image showing final exterior rendering
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IA + D GREEN STUDIO MIAD
The Interior Architecture + Design Green Studio is a real world, client sponsored project executed as a team with outside professionals, consultants and contractors. The method is collaborative and community-based, with an emphasis on green systems and design.
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GREEN STUDIO 2013-14 Braise Restaurant RSA MIAD Team Program Areas
SCHEMATIC DESIGN Concept One: Concept Two: Concept Three:
DESIGN DEVELOPMENT Exterior Facade Floor Plans Interior Elevations Materials Green Material Spec
GREEN STUDIO Organic Grocery for 4
2013-14:
Braise Restaurant
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Braise:
cooking method using both moist and dry heat cook in a little liquid, usually over a relatively long period of time. cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot fry (food) lightly and then stew it slowly in a closed container
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WELCOME TO BRAISE restaurant + culinary school
1101 South 2nd. Street Milwaukee, WI 53204
Locally sourced New American fare, regional beers, global wines served in wood-accented digs.
Braise’s mission is to reconnect people with their food through teaching and advancing community-based food issues. We aim to work beyond sourcing local foods by advocating larger sustainable principles.
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Interior views and materiality
family style dinning
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Simple. Fresh.
LOCALLY SOURCED. RSA:
Restaurant supported agriculture Local, peak of the season produce is made easily accessible to restaurants, while farmers are fairly compensated for their work. These farmers use sustainable farming techniques.
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Sheboygan Waupun 52 61
RSA FARMS:
Columbia
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imAGE OF A FARM 46
Dodge
35 Jeff Leen Farm, Random Lake Jeff and Kathy Preder
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Keewaydin Organics, Viola Farmer: Rufus Haucke
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Dominion Valley Farm, Allenton Farmer: Brandon and Tammera Dykema
Lotfotl Community Farm, East Troy Farmer: Tim Huth
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Full Harvest Farm, Hartford Farmer: Chuck Frase & Terry Vlossak
River Valley Ranch, Burlington Farmer: Jennifer Brown & Eric Rose
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Sassy Cow Creamery, Columbus Farmer: Kara Kasten-Olson
Bower’s Produce, East Troy Farmer: Chuck Bower
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Brightonwoods Orchard, Burlington Farmer: Judith Stone
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Clock Shadow Creamery, Milwaukee
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35
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Driftless Organics, Soldiers Grove Hazel Valley Farm, Eagle Farmer: Jeannie Herold
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33
Juneau
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Stella Gardens, East Troy Farmer: Shawn Murray
Fountain Prairie, Fall River Farmer: John & Dorothy Priske
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Tipi Produce, Evansville Farmer: Beth Kazmar & Steve Pincus
Gentle Breeze Honey, Mount Horeb Farmer: Eugene & Donna Woller
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Yuppie Hill Poultry, Burlington Farmer: Lynn Lein
Hartford
Mequon
Sun Prairie
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Port Washington
Washington
Columbus
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Madison
Ozaukee
West Bend
Beaver Dam
Watertown
Menomonee Falls
Dane
BrookďŹ eld Wauwatosa
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Waukesha
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New Berlin
Fort Atkinson
Braise
West Allis
Franklin
East Troy 66 96
Evansville
Milwaukee
Racine
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Farms Braise gets produce from
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Other RSA farms
Burlington
Janesville Elkhorn Delavan
Rock
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Lake Geneva
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89 Beloit
Walworth
Kenosha
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RSA Members: Alderaan Coffee Allium Anodyne Ball ‘N Biscuit Catering Café Manna Centro Café Café Corazon Comet Café East Castle Place Honeypie Café Indulgence Chocolatiers Lazy Susan Meritage Morel Palomino Purple Door Ice Cream Urban Caveman Food Truck Roast Coffee Company
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Simple. Fresh.
HOME DELIVERY. april
rch ma
tomatoes
y
ma y
feb ru ar
radishes asparagus
VEGETABLES
salad mix
arugula
turnips
e jun
january
cucumbers
kale, collards leaf lettuce
sweet peas
kohlrabi corn
carrots cauliflower
beans beets
summer squash
july
bell peppers hot peppers okra
eggplant
onions parnips
chard
scallions
bok choy broccoli cabbage
leeks
garlic
er emb c e d
tomatillos
winter squash
spinach
ber tem sep
no v e m ve r october
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rutabagas
au gu st
brussels sprouts
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S.
UNION PACIFIC RAILROAD CO.
E. BRUCE ST.
W. BRUCE ST.
NCE HARBOR ENTRA
S. 1ST ST.
S. 2ND ST.
S. 3RD. ST.
4th S.
5th S.
6 th S.
Food Desert: low-income communities with low access to
supermarkets that sell fresh produce and healthy food options. W. PIERCE ST.
W. PIERCE ST.
E. NATIONAL AVE.
W. NATIONAL AVE.
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fast food
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ROAD
BAR
gas stations
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restaurants
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coffee shops
3
grocery stores
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RAIL
bars
S. W
ATER ST.
E. WALKER ST.
E. MINERAL ST. S. BARCLAY ST.
W. MINERAL ST.
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Reasons to Buy Local 1. Helps to support family farms - retains food dollars in the community 2. Exceptional taste- unique varieties not found in stores 3. Maximum freshness- grown locally 4. Helps sustain the environment- promotes stewardship of the land 5. Nutritious and affordable- promotes healthy lifestyle
E. WASHINGTON ST.
S. 5th ST.
W. WASHINGTON ST.
E. SCOTT ST.
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S. 1ST ST.
S. 2ND ST.
S. 3RD ST.
T. GA S ARA S. B
S. 6th ST.
W. SCOTT ST.
NORTH - SOUTH FREEWWAY
GREENFIELD SLIP
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Program Areas: EXISTING RESTAURANT.
Program Areas: NEW GROCERY. SMALL: GROUND FLOOR RENOVATION
Entry Hostess Dining seating Bar Bar seating Food bar Food bar seating Bathrooms Storage Stairs Kitchen Office Culinary School
Entry Register Merchandise Fresh Produce Refrigerated Goods Canned Goods Prepared Foods Prep Counter Storage Stairs Customer Seating Garbage
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LARGE: NEW BUILDING
Ground Floor
Entry Register Merchandise Fresh Produce Refrigerated Goods Canned Goods Prepared Foods Prep Counter Storage Stairs Garbage
Ground Floor
Entry Register Merchandise Fresh Produce Refrigerated Goods Canned Goods Prepared Foods Prep Counter Storage Stairs Bathroom Garbage Second Floor
Second Floor
xx xx xx xx xx xx
MEDIUM: GROUND + SECOND FLOOR RENOVATION Ground Floor
Ground Floor
3 Offices Conference Area Work desk / Lounge Kitchenette Bathroom Roof connection
Second Floor
3 Offices Conference Area Work desk / Lounge Kitchenette Bathroom Roof garden Roof Conference Area
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People:
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Paris Wandler
Ericka Rosenthal
Eric Vogel
“I really hope to establish regional Wisconsin cuisine, to define what that means and to highlight the many different areas of this state. I want people to reconnect with where their food comes from and showcase that good quality food still exists.”
Andrew Sumwalt
Valerie Davis
Andrea Chasin
Erich Moderow
Alex Anguil Teresa Cano
Chef David Swanson
Braise
Robyn Miller
Aaron Malinowski
Serafima Kovalevskaya
RESTAURANT CULINARYSCHOOL
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MIAD TEAM’s
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Organic Grocery for Braise Restaurant
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Diagrams: Existing Restaurant. Customer Seating
Kitchen
Culinary School
Private
Public
Customer Seating
Program Areas
Public vs. Private
Service Entry Customer Main Circulation
Entry Customer Entry
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Service Path
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“Overlapping corners”
PRODUCED BY AN AUTODESK STUDENT PRODUCT
PRODUCED BY A
PRODUCED BY AN AUTODESK STUDENT PRODUCT
Intersecting “L” Concept
Service Area # 1
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Andrew Sumwalt Paris Wandler Alex Anguil Robyn Miller
Service Area # 2
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Alex Anguil, Andrew Sumwalt Paris Wandler, Robyn Miller
Braise Culinary School
Storage
UP
Refrigerated Goods
Merchandise
Prep Area
Refrigerated Goods Prepared Food
Fresh Produce Register
Warehouse Entry
Fresh Produce
Braise Restaurant Canned Goods Seating
Fresh Produce Entry
Market Perspective
Seating Garbage
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Braise Provisions Interior Architecture + Design Alex Anguil, Andrew Sumwalt Paris Wandler, Robyn Miller
Counter Perspective
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Exterior Perspective
DINING
KITCHEN
TEACHING KITCHEN
PRODUCE
PRODUCED BY AN AUTODESK STUDENT PRODUCT BAR & LOUNGE
ENTRY
Market Perspective FARMER AREA
SEATING
Spilling Diagram Site Plan
North Elevation PRODUCED BY AN AUTODESK STUDENT PRODUCT
PRODUCED BY AN AUTODESK STUDENT PRODUCT
PRODUCED BY AN AUTODESK STUDENT PRODUCT
Service Area # 1
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Service Area # 2
1
PRODUCED BY AN AUTODESK STUDENT PRODUCT
Intersecting “L” Concept
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3
4
5 Program Zones
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Aaron Malinowski Valerie Davis Teresa Cano 41 Ericka Rosenthal
nterior Perspective
Braise Culinary School
Prep Area
Storage
Bathroom
UP Register Prepared Food
Merchandise
Warehouse Canned Goods
Refrigerated Goods
Fresh Produce Entry
Planters
Garbage
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43 circulation
circulation market/restaurant connection
Rooftop
Office
rab and Go - Exiting Perspective
Conference Space & Workdesk & Lounge
Office
rab and Go - Exiting Perspective
Warehouse
DN
Office
Kichenette
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The atrium at the southern end of the market, accompanied by a large southern window wall, brings natural light into the market at any time of season, highlighting the prepared food counters, displays and circulation areas.
Andrea Chasin Erich Moderow Serafima 47 Kovalevskaya
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Braise Culinary School
UP
Bathroom
Prep Area
Storage
Register & Merchandise
Prepared Food
Garbage Refrigerated Goods
Warehouse
Fresh Produce
Braise Restaurant
Entry Canned Goods
Customer Seating
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First Floor Plan51
52View of South Elevation and the Roof Garden
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Rooftop Garden
Rooftop Garden Rooftop Conference Space
Bathroom
Conference Area
Open to Below
DN
Workdesk & Lounge Warehouse
Kichenette
Office 12’ x 8’
Office 12’ x 8’
Office 12’ x 8’
North Elevation 54
Second Floor Plan
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South Elevation Section 56
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Interior Precedents
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Interior Architecture + Design Green Studio Publication 2014 Art Direction by Eric Vogel Graphic Design and Layout by Serafima Kovalevskaya Cover Design by Serafima Kovalevskaya Photography by Eric Vogel Editing by Eric Vogel and Serafima Kovalevskaya Copyright 2014 by Milwaukee Institute of Art and Design
All rights reserved. No part of this book may be reproduced without written permission for the publisher, except by a reviewer who may quote brief passages or reproduce illustrations in a review with appropriate credit; nor may any part of this book be reproduced, stored in a retrieval system or transmitted in any form or by any means - electronic, mechanical, photocopying, recording, or other - without written permission from the publisher. The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or the Milwaukee Institute of Art and Design. The author and publisher disclaim any liability in connection with the use of this information. For further information, please call the Milwaukee Institute of Art and Design at 414.847.3200
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