While exploring the concepts of the transmutation of matter that exist in both our food and the dishes from which we eat, Gregg Moore conceived a bone china bowl made of bones collected from the same farm where our food originates. The idea for this piece is a result of a deep and ongoing collaboration Moore established three years ago with Chef Dan Barber of Blue Hill at Stone Barns. Their extensive, reciprocal dialogue, trial and error, repeated prototyping, plating and testing, produced a bone china recipe that exactly matches the recipe created in the 18th century by famous inventor and designer Josiah Spode. The bone china acts as a connection to cultural and material histories and highlights the importance of locality in both cuisine and cultural objects. Uniting materials (bones from the Blue Hill kitchen), an important craft construct (a historically relevant ceramic recipe) with the skill of both chef and the artist, elevates the experience of dining to a new level.
First Friday Reception: April 5, 5 - 8 pm Dinner in the Gallery: May 20, 6 - 9 pm
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