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
A morning introduction to Gaya
CAC studio settling in and getting hands into clay. Demonstrations may include basics on throwing
bowls, plates, repetitive shapes, etc.
Lunch (family-style, catered by
Dayu)
The afternoon spent touring
through Gaya Ceramic and Design’s production studio and archives of over 30,000
production samples (and countless other trial pieces), with a special session
on selecting a look, constructing a setting, innovation and practicality, with
GCAD’s brilliant creative director, Michela Foppiani. (Showcasing: Janice Wong collection, Ritz
Hong Kong, Maldives project, and/or other singular examples in the GCAD
collection…)
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…
Lunch at the studio, “bunkus”
style (catered by Dayu)
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.
Demonstrations in the studio:
double-walled bowls, throwing off the hump, fascination with faceting, other
on-the-wheel textures…
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.
2-5pm Continued studio time.
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).
Morning: Surface
demonstrations: including rice hull
slip, sgrafitto, carved surfaces, water etching, brush work (other wet to bone
dry possibilities)…
Lunch: GCAC, family style
catered by Dayu.
Afternoon: Open studio making.
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.
BISQUE
KILN LOADED, BEGIN FIRING
7 May: Sunday A DAY OF LEISURE
BISQUE
KILN FIRING
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
All day focus on getting our
pieces touched to their last perfection before sending them off to the kiln
Gods.
Lunch: GCAC, family style
catered by Dayu.
HIGH
FIRE KILN LOADED< BEGIN FIRING EARLY (8pm)
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
FREE MORNING
12pm Lunch: GCAC, family style catered by Dayu.
2pm: Dessert bowl display and
Gaya Gelato Dégustation!
Afternoon: Unloading with baited
breath. Time to take care of any
post-firing attention to details needed.
Packing selected wares for the dinner showcase.
12 May: Friday Manifested Meal MOKSA
Morning: Optional attendance to some of Ubud Food Festival’s
morning/afternoon activities or free time until evening.
6pm: An evening on show: the culmination of our
creative act! Public viewing and private
dinner on our wares at MOKSA restaurant.
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
No comments:
Post a Comment