This post has nothing to with ramekins. It’s just that this is the fourth in a series of musings about artful dinnerware, and I’m running out of clever sequel titles.
If you’ve read the other three posts, you know the gist. If you’re going to entertain this holiday season – or anytime around the calendar – don’t serve your wonderful food on trash (i.e., disposable plates and aluminum pans). Conversely, if all you have time to prepare is a “pack of Nabs,” at least unwrap them and place them on a tea towel in a lovely basket. Make bad food look edible, and good food look superb by serving on Kentucky Crafted items for the kitchen and dinning room.
I’ve covered the basics like plates, mugs and casserole dishes, and now I’d like to get fancy. The following are not things that everyone needs. What you are about to experience covers two things important to holiday entertaining: wowing the cream cheese out of the people who come to your house and finding gift items for the gourmand who thinks he or she already has everything.
For example, you’re never going to impress your wine aficionado friend with a bottle of wine, unless you’re a sommelier. Stop trying, and buy this fine wine caddy by Doug Haley. Made from maple, cherry or exotic woods, the caddy will hold bottles, glasses and even cheese and crackers or desserts.
I know it’s not practical to buy kitchen gadgets that only do one thing, but sometimes a uni-tasker’s unique nature is a good conversation starter (i.e., guest impresser). Besides, Stone Fence Pottery’s garlic grater works up garlic and artfully presents oil emulsions for dipping – that’s one more task than a regular, old garlic press.
Matthew Gaddie is a skilled ceramicist, but — I’m embarrassed to admit — I had no idea what this was when I first saw it at Kentucky Crafted: The Market. I sort of thought it was a bird bath, maybe? That’s why these things are best left to the artists; this is actually a genius chip and dip or salad bowl, equipped to serve three different dressings or dips. This is the reason he was best of show in 2014, and I’m merely writing an article about his creations. Amazing, impressive, and no one else you know has one. Furthermore, you can get the ugly Wishbone and Ken’s Steakhouse dressing bottles off of your gorgeous table.
So that’s how you dazzle even the most ennui-ridden epicurean. Oh! I almost forgot; here’s an assortment of ramekins from Tater Knob Pottery in case you were feeling cheated by the title.
Sarah Schmitt, arts access director