Sizing up tablewareWednesday, January 20, 2016
A recent article in the Washington Post about the latest thing on which chefs are willing to spend big bucks to impress diners — notably custom serving pieces and tableware — left Thursday Life contemplating why there isn’t more local tableware adorning the tables in our homes and those of our restaurants.
Let’s face it, if Ebony G Patterson’s work can hang in the hit Fox TV series Empire, why can’t the cast enjoy dinner from exquisite pieces by Victoria Silvera, Bernadette Matalon or Tamara Harding, to name three. There was a time when Margaret McGhie’s tableware was a lot more visible. Indeed, McGhie has had gorgeous presentations at our annual Jamaica Observer Table Talk Food Awards.
Some of the biggest names in the restaurant industry, the article continued, have found it worth their while and money to hire artists and designers to create signature pieces rather than the ubiquitous mass-produced tableware.
Local ceramist Victoria Silvera reckons the replacement cost might be a negative. This is certainly a valid point and a challenge faced by many restaurateurs. "Thicker edges," we are told, "help prevent chipping," and exposed clay must be polished, glazed, made durable and food- and dishwasher-safe. In addition, thicker edges make pieces more resistant to chipping.
Think of exquisite tableware made available for purchase after a meal; this, in addition to wine sales, would certainly boost revenue. Thursday Life shares a few exquisite pieces for you to ponder .
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