BARN Member: $105 (two sessions)
Non-member: $126 (two sessions)
Materials Fee: $62 (Payable at the beginning of the first class. Includes all glass and food for lunch.
Saturdays, February 4 from 2 - 5 pm & February 11 from 11 am to 1 pm
In the first session of this unique class, you will explore the delicate work of combining powdered glass frit with dried foliage. You will choose frit powders of various colors and choose previously dried foliage to create your striking set of sushi dishes. It is a three-hour session where you will learn basic glass cutting and the process of using frit and foliage to decorate your dishware, creating delicate designs that will be lovely accents and compliment your food presentation. Your pieces will be fired twice in the kiln: once to fuse the pieces together and once to slump your fused glass into the different shapes. You will make one 8” x 8” serving piece, (1) 3” x 8” single serving plates and two 3” x 3” condiment dishes.
In the second session you will learn to make sushi with BARN Culinary artist Carol Hille. The class will be a demonstration and hands-on class, culminating with the delight of using your newly created dishware in a light luncheon of sushi and conversation. This session will be held Saturday, February 11, 11 am - 1pm in Carol Hille's home. The location will be announced later. Bon appetite!
If you want to work on completing a set of dishes for yourself or for a gift, you can take A-Z of Fusing Glass which will allow you to use Open Studio to complete your set.
Diane Bonciolini is the "olini" of Mesolini Glass Studio, and glass is her passion. As a full-time glass artist who has lived and worked on Bainbridge Island since 1977, she grows and changes with every project. Glass, her medium of choice, has a life of its own. This multifaceted medium shows itself in each of her creations: stained glass, slumped and fused glass, lamp work, or glass combined with concrete.
Carol Hille is a third generation (sansei) Japanese American who grew up eating sushi which was exotic fare in the Midwest. She heard, "Ewwww, you eat raw fish?" a lot, but she loved it and had it often. As an adult she lived many places where the ingredients were just not available so that she could make it at home. Sushi restaurants, however, were popping up so that she could get her raw fish fix. Then, when she moved to Seattle seven years ago, she discovered that sushi-grade fish and other ingredients were readily available and was thrilled! She is so happy to share a part of her culinary heritage!