CULINARY CLAY: Food Meets Plate
with Hillary Kane (and some of Ubud’s famous chefs)
April 30- May 13, 2017
30 April: Sunday evening (6pm) Welcome Dinner MOKSA restaurant
A sumptuous evening in which to sink our teeth into not only the extraordinary culinary genius of Chef Madé Runatha, but also the concept, framework, and assignment at hand for the ensuing two full weeks. Hillary will set the stage, sharing imagery and ideas to get the juices flowing. Chef Madé will set the menu that will keep mouths watering until the last supper…
1 May: Monday (a few) Inspiring Reference Materials Gaya CAD
2 May: Tuesday Natural Containers Gaya CAC
Beginning with a look into the local vernacular: Jajan, banten, woven boxes, offering pedestals, banana leaf bungkus… Taking a lead from the richness of natural disposable samples still used here in Bali, we will study a wide variety of examples, looking for design ideas and local inspiration.
(Showcasing: Bali baskets, Poleng pedestals, Gelato bowls, big banana leaf trays, lily pad platters, Megumi Naitoh, Neil Hoffman…)
Demonstrations: stretching textured slabs, folding and assembling slab forms, two part throwing…
3 May: Wednesday Spice from the Spice Islands WARUNG MENDEZ
Morning: open studio time
12-2:00 Think bumbu (spice paste), iconic spice blends and individual raw ingredients. We’ll get to know the essential ulek (mortar and pestle) and a burst of the magical flavors from the archipelago with talented local Chef Mendez. There will be a cooking preparation demo and sumptuous lunch with the chef at his titular restaurant, Warung Mendez.
4 May: Thursday Paon: the Kitchen Bambu Indah
9-11am Open studio time. Demonstrations tbd.
11am-2pm No consideration of “Culinary Clay” could entirely leave out a consideration of the space in which the food is prepared—thus we have selected one of the most simultaneously traditional, contemporary and beautiful kitchens we’ve ever come across for a tour, and of course, a delicious meal. Bambu Indah (“Beautiful Bamboo”) takes it’s name seriously and offers contemporary elegance to everything in the realm of Bali’s traditions.
5 May: Friday Sumptuous Surfaces Gaya CAC
8-9am Early morning stroll from the studio, through the rice fields and into the permaculture gardens of Moksa restaurant: description and discussion of traditional Subak culture, lore, nature and nuance, the development and contagion of “permaculture” concepts—all to serve us as inspiration for a full spectrum study of surfaces. The tour will be led by Moksa’s co-owner/founder, Janur Yasa (also Hillary’s husband).
6 May: Saturday Just Desserts Will Goldfarb
Morning spent concluding pre-bisque pieces. Notes on trimming: foot, foots, no foot, feet; variety of tools. Notes on assembling: slips that won’t slip, wrapping portions for even drying, lid fit, knobs…
Lunch: GCAC, family style catered by Dayu.
3:30-5:30pm A talk with world renown dessert chef, Will Goldfarb, about his unique choice of serving vessels for each of his equally unique sweet creations and the process of working out his ideas in clay (with Michela Foppiani of Gaya CAD). His take on “From food to plate or plate to food?” The response his choice of plates has had from clientele, his future ideas, and any suggestions for us makers…
Desserts in time for tea.
7 May: Sunday A DAY OF LEISURE
8 May: Monday The Fabric of Glaze Tarum Batik studio
Pattern, color, wax resist, layering, complexity vs. simplicity: choices!
A morning visit to all natural indigo and plant dye batik studio will leave us saturated with most probably too many new design and color ideas…
Lunch: GCAC, family style catered by Dayu.
Afternoon: In-depth glazing demonstrations: tips for successful surfaces (esp. with our glazes), dipping, pouring, spraying, gradients, resists, pencils, over glaze marks, distressing surfaces, brush work, stilting, bare clay (burnished, polished…)
9 May: Tuesday Glaze Days GCAC
10 May: Wednesday A Village in Bali Jangkahan Village
10am departure: A day of cooking, culture, and collaboration, Bali-style. An opportunity to really look outside the tourist guide book as we are welcomed to the traditional village home of Hillary’s Balinese husband, Janur Yasa. Janur’s mother and sister will guide us in the preparation and presentation of several of Bali’s celebratory and delicious dishes. Bring your appetite!
CONE !0 GAS FIRING
11 May: Thursday Sweet Memories GAYA GELATO
12pm Lunch: GCAC, family style catered by Dayu.
12 May: Friday Manifested Meal MOKSA
Morning: Optional attendance to some of Ubud Food Festival’s morning/afternoon activities or free time until evening.
13 May: Saturday Concluding Discussion GCAC
10am: A final group gathering to sum up the experience; packing of treasures; a last early lunch together. Finish by 1pm.
*Schedule details may vary in final iteration…
*by Gaya CAC Staff