Savor at the Culinary Institute of America

Years ago, when Michael and I stayed in the Hudson River Valley for a month, we had the opportunity to dine at the Culinary Institute of American (aka CIA) in Hyde Park. Our experience was nothing less than outstanding. Discovering that the CIA has a branch not only in California but also in San Antonio, we were determined to try it out. It has taken a while, but finally, we are here!

The food offerings at Savor, the CIA’s Student Restaurant, are Mediterranean in flavor and lean mostly toward Spanish cuisine, and because Savor is a student restaurant, the menu is bargain-priced. You may order three or four courses, with the cost of four courses being an extremely reasonable $46 per person. Wine and beer are also on the menu, with a wine pairing available to go with each course.

Our server — also a chef in training, learning the restaurant business from top to bottom — appears at our side. She is ready to take our order, our entire order. I’m surprised, but she says it is easier on the kitchen, so we comply. The appetizers Michael and I choose to start this culinary adventure have origins in Spain — A Manchego Croqueta and Pan con Tomate.

Appetizers

The presentation of my Manchego Croqueta with quince jam, slices of tiny radish, and tender pea shoots is stunning. Much lighter than fried cheese, Spanish croquetas are made with a thick roux, cheese, serrano ham, seasonings, and chilled till very cold. It is then shaped in rounds, ovals, or sticks, breaded and fried. The croqueta on the plate before me requires a fork and oozes the creamy filling when I cut into it. Michael uses his spoon to steal some of my creamy filling, which is his favorite part; mine is the crunchy exterior with a bite of what lies beneath. I rather miss the finger food oval bites we had in Spain. There was total crunch, always.

The wine pairing with this course is a French champagne, Charles de Cazanove. The glass does not overflow with foamy effervescence, and the bubbles that I do see disappear almost immediately. I take a small sip — it is flat. I decide to say nothing and just not drink it, but when a gentleman, not a student, appears at my elbow, I tell him my problem. He immediately opens another bottle and pours me a serving in a new glass. It is delicious.

Michael’s view is more expansive than mine, and he watches as the students are taught how to tell the difference between perfect vs. flat champagne when it is poured. I’m glad I provided a teaching moment — somewhere, someday, someone will thank me.

The Second Course

For the second course, I choose Mussels and Spanish Chorizo seasoned with Espelette pepper and piquillo pepper. It is reminiscent of lunch on the Iberian coast. The mussels are the tiniest I have ever seen and are perfectly cooked. They are tender bites arranged in a shallow bowl to resemble a beautiful bouquet from the land and sea. A very new version of surf and turf, and I love the creativity. I would prefer more broth because, for me, mussels are all about the broth, but I guess you can’t have everything.

The Entree

For my entree, I ignore the Spanish-influenced hake and lamb on the menu at Savor and choose the French-influenced Duck Confit with piperade and Pommes persillade. The duck has crispy skin and a flavorful, tender, and moist interior. The piperade, a combination of onions, tomatoes, and peppers, is delicious and works well with both the duck and the potatoes. This is my favorite course so far — sophisticated, elegant, and comforting all at the same time.

Dessert

I don’t need dessert, but I love figs and the honey-roasted figs I ordered at the beginning of our culinary adventure are light enough that I eat all five halves. However, I forgo the whipped limoncello crème fraîche and the shards of chocolate holding the figs upright.

We order coffee to accompany our dessert, and it seems we have created another teaching moment. The supervising instructor stops by our table and notices we have been given the incorrect spoon for our coffee. He gathers his students and explains the difference between a teaspoon and a spoon for iced tea. I have to smile.

Savor, the CIA’s Student Restaurant…

…is located in one of the gems in San Antonio’s crown — the district known as The Pearl. It is located on the San Antonio River, surrounded by other eateries, bars, and shops, as well as the astoundingly beautiful Hotel Emma.

For more information and to see the other offerings on their menu, click on the following link. https://www.savorcia.com/