Hank Murrow on wed 13 sep 00
>David Hendley wrote
>It depends on what you're serving, but, in general, food
>looks striking and appealing on a black tenmoku plate.
>I also like dark cobalt blue plates, a color I often don't care
>for, but it makes the food look good.
>Bright green English peas on a dark blue plate with rutile
>gold accents....beautiful.
>Irish potatoes on a black plate that breaks to brown on
>the edges.....fabulous.
David et al;
I once had a caterer tell me that what she needed was some large
platters glazed in a turqoise blue color. Well, I had a nice copper blue
which didn't leach; but the thought of that much of it really threw mw.
Hey! I made the dishes and took them down to her place in Palo Alto where I
stayed during the NCECA at San Jose. She served a bunch of us on the
platters______5 courses! Everyone of them looked different; and there was
no copper blue colors in the foods. And the food covered most of the
platters, so they acted as gorgeous frames for the food. So go figure! The
glaze is a staple of my tableware now. Hank in Eugene
Dannon Rhudy on thu 14 sep 00
I've some copper blue that makes a very nice turquoise in oxidation, a
matt, and another that is a gloss - I like them both for food service.
My favorite, however, for all-purpose food background, is black. It
shows off everything, not to mention being very striking just sitting
on the table empty.
Ron Roy's are the most elegant I've ever eaten from, but I don't tell
him - in case he gets above himself.
regards
Dannon Rhudy
--On Wed, Sep 13, 2000 5:22 PM -0700 Hank Murrow wrote:
>> David Hendley wrote
>
>> It depends on what you're serving, but, in general, food
>> looks striking and appealing on a black tenmoku plate.
>> I also like dark cobalt blue plates, a color I often don't care
>> for, but it makes the food look good.
>> Bright green English peas on a dark blue plate with rutile
>> gold accents....beautiful.
>> Irish potatoes on a black plate that breaks to brown on
>> the edges.....fabulous.
>
> David et al;
> I once had a caterer tell me that what she needed was some large
> platters glazed in a turqoise blue color. Well, I had a nice copper blue
> which didn't leach; but the thought of that much of it really threw mw.
> Hey! I made the dishes and took them down to her place in Palo Alto where
> I stayed during the NCECA at San Jose. She served a bunch of us on the
> platters______5 courses! Everyone of them looked different; and there was
> no copper blue colors in the foods. And the food covered most of the
> platters, so they acted as gorgeous frames for the food. So go figure! The
> glaze is a staple of my tableware now. Hank in Eugene
>
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