Green Studio 2013 book - work in progress

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need large image showing final exterior rendering

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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.

IA + D GREEN STUDIO MIAD

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GREEN STUDIO 2013-14:

1 GREEN STUDIO 2013-14

Braise RestaurantRSAMIAD TeamProgram Areas

2 SCHEMATIC DESIGNConcept One:Concept Two:Concept Three:

3 DESIGN DEVELOPMENTExterior FacadeFloor PlansInterior ElevationsMaterialsGreen Material Spec

Organic Grocery for 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 BRAISErestaurant + culinary school

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.

1101 South 2nd. Street Milwaukee, WI 53204

1110family style dinning

Interior views and materiality

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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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Bower’s Produce, East TroyFarmer: Chuck Bower

Brightonwoods Orchard, BurlingtonFarmer: Judith Stone

Clock Shadow Creamery, Milwaukee

Dominion Valley Farm, AllentonFarmer: Brandon and Tammera Dykema

Full Harvest Farm, HartfordFarmer: Chuck Frase & Terry Vlossak

Driftless Organics, Soldiers Grove

Hazel Valley Farm, EagleFarmer: Jeannie Herold

Fountain Prairie, Fall RiverFarmer: John & Dorothy Priske

Gentle Breeze Honey, Mount HorebFarmer: Eugene & Donna Woller

Jeff Leen Farm, Random LakeJeff and Kathy Preder

Keewaydin Organics, ViolaFarmer: Rufus Haucke

Lotfotl Community Farm, East TroyFarmer: Tim Huth

River Valley Ranch, BurlingtonFarmer: Jennifer Brown & Eric Rose

Sassy Cow Creamery, ColumbusFarmer: Kara Kasten-Olson

Stella Gardens, East TroyFarmer: Shawn Murray

Tipi Produce, EvansvilleFarmer: Beth Kazmar & Steve Pincus

Yuppie Hill Poultry, BurlingtonFarmer: Lynn Lein

MilwaukeeBraise

West AllisWaukesha

Watertown

Dane

Sun Prairie

Columbus

Beaver DamDodge

Juneau

Madison

Fort Atkinson

Rock

Janesville

Evansville

Beloit

DelavanLake Geneva

Elkhorn

Burlington

East Troy

Walworth

New Berlin

MenomoneeFalls

Hartford

Mequon

WashingtonPortWashington

Ozaukee

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35

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91

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9614

89

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Sheboygan

Fond du Lac

Waupun

Columbia

Ripon

West Bend

BrookfieldWauwatosa

Franklin

Racine

Kenosha

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RSA FARMS:

Farms Braise gets produce from

Other RSA farms

imAGE OF A FARM

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Alderaan CoffeeAlliumAnodyneBall ‘N Biscuit CateringCafé MannaCentro CaféCafé CorazonComet CaféEast Castle PlaceHoneypie CaféIndulgence ChocolatiersLazy SusanMeritageMorelPalominoPurple Door Ice CreamUrban Caveman Food TruckRoast Coffee Company

RSA Members:

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Simple. Fresh. HOME DELIVERY.

VEGETABLES

april may june july august september october

n

ovemver

dec

embe

r

jan

uary

febru

ary

march

arugula

salad mix

beansbeets

brussels sprouts

bok choy

scallions

turnips

summer squash

tomatillos

broccolicabbagechard

kale, collardsleaf lettuce

kohlrabisweet peas

carrotscorncauli�ower

eggplant

garlic

rutabagasspinach

winter squash

leeks

okrabell peppers

hot peppers

onions

parnips

asparagus

radishes

tomatoes

cucumbers

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4th S

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2ND

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W. PIERCE ST.

E. GREENFIELD AVE.

W. PIERCE ST.

W. NATIONAL AVE.

W. FLORIDA ST.

W. NICHOLAS

S. ALEXANDER

W. VIRGINIA ST.

E. FLORIDA ST.

W. OREGON ST. E. OREGON ST.

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S. WATER ST.

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SOUTH MENOMONEE CANAL

W. SEEBOTH ST. E. SEEBOTH ST.

5th S

.

6 th

S.

W. BRUCE ST. E. BRUCE ST.

E. NATIONAL AVE.

E. WALKER ST.

E. MINERAL ST.W. MINERAL ST.

W. WASHINGTON ST.E. WASHINGTON ST.

E. SCOTT ST.

GREENFIELD SLIP

RAILR

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MILWAUKEE RIVER

MILWAUKEE RIVER

HARBOR ENTRANCE

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NORTH - SOUTH FREEWWAY

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BAR

gas stations

fast food

bars

restaurants

coffee shops

grocery stores

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3

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20

3

0

Food Desert: low-income communities with low access to supermarkets that sell fresh produce and healthy food options.

Reasons to Buy Local5 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

Ground Floor

Second Floor

Ground FloorGround Floor

Second Floor

Second Floor

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Program Areas: NEW GROCERY.

Program Areas: EXISTING RESTAURANT.

SMALL: GROUND FLOOR RENOVATION MEDIUM: GROUND + SECOND FLOOR RENOVATION LARGE: NEW BUILDING

Conference Areaxx

Conference Area

RegisterHostess RegisterRegister

Ground Floor

Work desk / Loungexx

Work desk / Lounge

MerchandiseDining seating MerchandiseMerchandise

Kitchenettexx

Kitchenette

Fresh ProduceBar Fresh ProduceFresh Produce

Bathroomxx

Bathroom

Refrigerated GoodsBar seating Refrigerated GoodsRefrigerated Goods

Roof gardenxx

Roof connectionRoof Conference Area

Canned GoodsFood bar Canned GoodsCanned GoodsPrepared FoodsFood bar seating Prepared FoodsPrepared FoodsPrep CounterBathrooms Prep CounterPrep CounterStorageStorage StorageStorageStairsStairs StairsStairsBathroomKitchen

OfficeGarbageCustomer Seating

3 Officesxx

3 Offices

EntryEntry EntryEntry

GarbageCulinary School

Garbage

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People:

1 2 3Robyn Miller

Alex Anguil

Andrew Sumwalt

Paris Wandler Ericka Rosenthal

Valerie Davis

Teresa Cano

Aaron Malinowski

Eric Vogel

Andrea Chasin

Erich Moderow

Sera�ma Kovalevskaya

MIAD TEAM’s

BraiseRESTAURANT CULINARYSCHOOL

Chef David Swanson

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“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.”

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Organic Grocery for Braise Restaurant

Diagrams: Existing Restaurant.

Customer Seating

Customer Seating

Program Areas Public vs. Private

Entry

Service Path

Customer Main Circulation

Culinary SchoolKitchen

Public

Private

Customer Entry

Service Entry

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Braise Provisions Interior Architecture + Design

Alex Anguil, Andrew SumwaltParis Wandler, Robyn Miller

ENTRY

SEATING FARMER AREA

PRODUCE

BAR & LOUNGE

DINING KITCHEN TEACHING KITCHEN

Exterior Perspective

Site Plan

North Elevation

PRODUCED BY AN AUTODESK STUDENT PRODUCT

1Andrew SumwaltParis WandlerAlex AnguilRobyn Miller




Market Perspective

Intersecting “L” Concept

Service Area # 1


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1 2 3 4 5 Service Area # 2

Program Zones

“Overlapping corners”

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Market Perspective


Service Area # 1


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Program Zones

UP

Warehouse

Seating

Seating

Register

Merchandise

Fresh Produce

Braise Restaurant

Braise Culinary School

Entry

Entry

Canned Goods

Prep Area

Prepared Food

Fresh Produce

Fresh Produce

Refrigerated Goods

Refrigerated Goods

Garbage

Storage

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Counter Perspective

Summer Perspective

Circulation DiagramSpilling Diagram

Seasonal

Main

Service

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Counter Perspective

Summer Perspective


Seasonal

Main

Service




Counter Perspective

Summer Perspective


Seasonal

Main

Service




ENTRY

SEATING FARMER AREA

PRODUCE

BAR & LOUNGE

DINING KITCHEN TEACHING KITCHEN


Site Plan

North Elevation





Market Perspective


Service Area # 1


PRO

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Program Zones

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Braise Farm Fresh Market

Teresa Cano, Valerie DavisEricka Rosenthal, Aaron Malinowski

Interior Architecture + Design


SIMPLE

LOCALLY SOURCED

FRESH

Parti

Site Plan


SIMPLE

LOCALLY SOURCED

FRESH

Braise’s Farm Fresh MarketReconnecting people with their food

Braise’s Farm Fresh Market strongly emphasizes their support to family farms while promoting stewardship of the land, giving ev-ery customer a maximum of freshness and exceptional taste to all the products they provide for sale, allowing all to take part in living within the means of a healthy lifestyle. Supporting the many causes that Braise focuses on, we focused on three important aspects of the mission. Simple. Lo-cally Sourced. Fresh. With these three main ideas, we were able to integrate a dynamic direction with this tone, while put-ting it into action with the design of the market. The market is laid out to allow those coming to visit, to feel as if they can graze around, taking in the wonderful foods, while learning more about where each item comes from, with the farm’s history and connection to the RSA. “Fresh” is the first section that pulls you into the store, straight to the produce. Fruits and vegetables are replenished each day, in preparation for customers to see the richness of the natural state of these items. From the “Fresh” sec-tion, the “Locally Sourced” area helps to liven the market up. This is where all of the homemade canned and jarred foods are displayed. An exclusive DIY feature wall displays all the ingre-dients and tools needed to make the top recipes for the month, all in one shopping trip. The “Simple” section is the next step. Here one will find fresh, ready made, grab and go items next to the check out. Those working in the market are always welcom-ing every guest who enters, sharing their passion for the RSA, enlightening all the customers with their knowledge in relation to the RSA Farm Fresh Atlas to their left, while always looking forward to seeing them again.

N

2Aaron MalinowskiValerie DavisTeresa CanoEricka Rosenthal

SIMPLE

LOCALLY SOURCED

FRESH SIMPLE

LOCALLY SOURCED

FRESH

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First Floor Plan

Second Floor Plan

Interior Perspective

N

N

circulation

circulation

market/restaurant connection

UP

Warehouse

Register

Bathroom


Entry

Planters

Canned Goods

Merchandise

Prep Area

Prepared Food

Fresh Produce

Refrigerated Goods

Garbage

Storage

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Grab and Go - Exiting Perspective

Fresh Produce and DIY Perspective

Interior Details





Grab and Go - Exiting Perspective

Fresh Produce and DIY Perspective

Interior Details

DN

Rooftop

Office

Office

Office

Warehouse

Kichenette

Conference Space & Workdesk & Lounge

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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. 3Andrea Chasin

Erich ModerowSerafima Kovalevskaya

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UP

Warehouse

Customer Seating

Register & Merchandise

Bathroom

Braise Restaurant


EntryCanned Goods

Prep Area

Prepared Food

Fresh Produce

Refrigerated Goods

Garbage

Storage

First Floor Plan

52 53View of South Elevation and the Roof Garden

54 55Second Floor Plan

Open to Below

DN

Rooftop Garden

Rooftop Garden

Office 12’ x 8’Office 12’ x 8’Office 12’ x 8’

WarehouseKichenette

Bathroom

Workdesk & Lounge

Conference Area

Rooftop Conference Space

North Elevation

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Section

South Elevation

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Interior Precedents

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Copyright 2014 by Milwaukee Institute of Art and Design

Interior Architecture + Design Green Studio Publication 2014

Art Direction by Eric VogelGraphic Design and Layout by Serafima Kovalevskaya Cover Design by Serafima KovalevskayaPhotography by Eric VogelEditing by Eric Vogel and Serafima Kovalevskaya

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

Documents

Green Studio 2013 book - work in progress