The funny thing is that on a photoshoot, we use plates and dishes for the photos, carefully clean them and put them away. We rarely eat from them. For some rare, one of a kind pieces, that makes sense. But not so for DBO Home's ceramics. I realized over the last few years working with them on sets that these were not only unique, handmade pieces but also functional and gorgeous on any tablescape. In any occasion.
So when Dana emailed and asked if I were interested in doing a photoshoot with some of their pieces for their Tastemakers' Table feature on their site, it was basically a no brainer!
I already had in mind the pieces and color palette I would love to work with. I picked dinner plates, platter and cheese board from their Burl series and mixed them with the delicate look of their Kashmir collection. A perfect balance of strong masculine dark grey with creamy accents of light blush and soft grey flowers. The color palette alone makes me happy. Seeing the pieces work together is completely thrilling.
I asked my friend and prop stylist Angela Hall to create a table around those pieces and left it completely to her to pick what she thought would make an inviting Friendsgiving table of sort. What she came up with made me giddy the first time she showed me. When we put it all together in my backyard, it simply looked amazing. Decked out, yet inviting. Much like DBO Home ceramics. You may feel like they are too pretty to eat from but trust me, they are strong and feel so good and practical in your hands.
We gathered our favorite peeps around a holiday orientated menu and had a fantastic time enjoying the work that Dana and Daniel put into each of their pieces. Because they are handmade, each is a bit unique, slightly different from the rest. Shapes are irregular, details are strong. Much like everyday life. And I won't be waiting for another big dinner to use them again!
You can see the pieces as sets and more photos from the table on the DBO Home site. They would make great additions to any table, any time of the year!
If you are interested in what we cooked and enjoyed that evening here is the menu with links to the recipes.
Appetizer: Cranberry Pomegranate Baked Brie from my friend Liren at Kitchen Confidante
First Course: Creamy Parsnip Soup With Pear and Walnuts from Marcus Samuelsson (minus the sun chokes)
Main Course: Porchetta Spiced Turkey, Gaby's insane wild mushroom stuffing and a salad with roasted acorn squash, blue cheese and pecans with a coriander seed vinaigrette that I made up in my head.
Dessert: Cardamom Poached Pears with Mascarpone cream (similar to this)