I have yet to be a blogger who posts what or where I eat, but I thought I would depart from my usual sales announcements to a post showing some of our pottery collection in use. It is when pots are put to use that they are truly completed. I hope you enjoy these images of pots with food.
A recent trip to the East Coast New England states has made me think much more about America's colonial history. As such, I decided on a Thanksgiving menu using ingredients that were more likely in use during the original Thanksgiving feast, in 1621, than the turkey-centered meal that we today consider "traditional." These would have included shellfish, such as lobster; wild fowl, corn, and root vegetables. Venison was also integral to the first Thanksgiving meal (but I was vetoed on this by the ladies of the house who felt that deer were too cute to eat.) To these, I applied some Japanese twists and a few tweaks of my own. The menu follows a kaiseki course format, although my food is a long way from the standards, tastes, and spirit of true kaiseki. I just used the courses as a guideline for developing a menu of my own amateur food. This this I added my true gratitude for good friends and good pots to enjoy on this Thanksgiving holiday.
KUMIDASHI: The preliminary course features a kumidashi-type of cup with kousen, a fragrant warm drink evocative of the season. Served here is our Charaku Gyokuro, from Yame in Fukuoka Prefecture, infused with fresh micro-planed grapefruit rind. Pottery: Kumidashi cups by Roy & Chieko Martin, formerly of Kasama, Ibaraki Prefecture, Japan. Bon (tray) is Zouiko-nuri black lacquer & gold tray from Kyoto.