Glass Arts: Part 1
In the first session of this unique class, you will explore the delicate work of combining powdered glass with dried foliage.
You will choose glass powders of various colors and choose previously dried foliage to create your striking rice bowl.
This is a three-hour session where you will learn some basic glass cutting and the process of using glass powders and foliage as design elements, creating delicate designs that will be lovely accents and compliment your food presentation. Your pieces will be fired three times. The first firing will fuse your foliage image to the glass. Second firing to fuse two pieces of glass pieces together. the third firing will be to slump your fused glass into a lovely Ikebana bowl mold. You will also make one 3” x 3” dish for chopsticks and a condiment.
No experience necessary.
Kitchen Arts: Part 2
In the second session you will be introduced to BARN Culinary artist Carol Hille. You will be making "bara chirashi" sushi. Bara and chirashi both refer to "scattering" ingredients over a base of sushi rice. The ingredients are very colorful and include sashimi, veggies, and egg. Carol will demonstrate to you how make these in this hands-on class. The class will culminate with the delight of using your newly created bowl & condiment dish in a light luncheon of sushi and conversation. This session will be held Tuesday, October 31, 11 am - 1pm in Kitchen Arts.
To be clear, this is not a 'Trick' it will be a 'Treat' Bon appetite!
Material Fee: $60
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!