Wednesday, November 16th, 2011 | Tonky Hardgoods, edibles | No Comments
Hello hello hello,
Just unloaded a fresh batch of wood-fired pots from an anagama kiln in Peekskill, NY.
Sold a few pieces at last week’s Brooklyn Flea and the rest are posted over at my Etsy store:
Everything is fully functional, diswasher safe, microwave safe, and oven safe… all kinds of safe.
Just in time for the holidays. Go have a look, the photos turned out pretty..
Shown above a slab built sake set with Shino glaze. $55
Monday, October 24th, 2011 | Events & Openings, Tonky Graphic Design, edibles | No Comments
Tonky Designs handled SlowPig’s branding and designed its promotional materials. ( logos, e-commerce website, t-shirts, posters/postcards and tickets printed at Brooklyn’s finest letterpress studio: Coeur Noir. )
After spending a few months working on contract as a designer at the National Football League this summer, I can’t say the SlowPig logo wasn’t at least partially inspired by the team logos that that stellar design team puts out. I CAN however say that The SlowPigs would make a very un-intimidating name for a football team.
SlowPig is a celebration of heritage pigs and the people who drive the movement. Just 5 days left to purchase tickets for this all-you-can-eat & all-you-can-drink gourmet extravaganza organized by Chef Dan Fox of the Madison Club. If you dine on swine and live within a day’s drive of Madison, WI, you should be there. I’ll be there; my mouth is already watering.
More info and tickets Click HERE
Saturday, April 16th, 2011 | Pop Culture Notions, edibles | No Comments
If you find yourself in Seattle, let me suggest two destinations that will maximize your gustatory pleasure.
Shown above :
1) Grapefruit Parfait topped with wasabi dots and grapefruit glass
We finished our meal at Canlis with this scrump-cialescent creation of Chef Jason Franey. Canlis is a 60 year old Seattle institution that has been taken to new heights with Chef Jason at the helm. In fact, his hard work was just recognized with Food and Wine’s 2011 “Best New Chef” award.
2) Guanciale – (unsmoked, cured pork jowl)
From Salumi Artisan Cured Meats in Seattle’s historic Pioneer Square district. Salumi was founded in 1903 by Armandino Batali, father of the world famous chef Mario Batali.
On site, we enjoyed grilled cotto salame sandwiches lathered in a spicy and oily garlic puree. I brought the Guanciale back to my friend’s house and cooked it the next morning. Fried it crispy like bacon and enjoyed along side parmesan reggiano strips, scrambled eggs, sourdough toast, fried cherry tomatoes, coffee, and fresh OJ!