· By Elyse Davis

A Dinner Series | No. 01

The Dinner Series is a woven tapestry of sensory art forms, ancestral traditions, and creative curiosities that take you on a salivating ride from edible to tactile. Each series sheds light on the sacred union of food and art and the stories they tell. 

"We are what we consume." A simple concept that bleeds into every space in our waking life. Beyond our pallets, every sensorial consumption makes us who we are. 

Our hope is that with each series, and with a ode to Cormium's ethos, people leave feeling inspired to cultivate a harmonious appreciation around food and nourishment in their life in new and inviting ways. We'd like to guide you to savor and slow down in each passing moment and allow beauty in all things to serenade your very being.

On July 20th, the founder of Cormium invited 11 guests to experience a fusion of California farm-to-table cuisine with Hungarian classics from her childhood. The evening was organized around Cormium's handpicked objects and handmade table linens and accessories. The guests were a blend of creatives and artists who vulnerably gathered over an intimate meal at a shared table. For this series, founder Elyse Davis, chose to focus on her mothers culinary wisdom that was passed onto her. Part of the menu, designed by Cat Owens and showcased below, is a written piece about Elyse's upbringing.

 

 

 

 

 

 

The dinner was planned in collaboration with Eleanor Wada's handmade ceramic nesting dinner plates. Each plate was made to fit each course comfortably while ensuring that no details were missed. From idea to conception Eleanor's plates were handled and created with care and precision that paralleled the dinners courses.

The intention behind incorporating Eleanor's pieces into the dinner were to invite guests to engage and interact with everyday objects as they would at their own table. This gave each guest the opportunity to interact with Eleanor's artistry in person, open for questions, process, and allowing a union of appreciation for true craftsmanship and conversation about objects and utilitarianism. Below are words by Eleanor Wada.  

"As a social worker by trade, the tactile and grounding nature of clay was immediately appealing. While the world demands that I stay in my head and thoughts, ceramics coaxed me outward to touch and shape with my hands, and to live in my physical body. As a ceramicist, I found myself drawn to organic imperfections. I learned to embrace the wonky and the warped, and now find that much of my work reflects these lessons learned. I strive to be unserious and fun, and incorporate an element of play into everything I make. These dinner plates were my fun exploration and interpretation of a millenias old practice."
Eleanor Wada | EW Feel Goods | @ewfeelghoods
Guests were invited to bring their own wine while Cat Owens of Rhythm Garden took care of craft cocktails. Julia Saltzman, a dear friend and exceptional baker served up a crowd pleasing Strawberry Pavlova. 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

  

 

A Selected Recipe From the Evening

 

Carrot Soup 

Servings: 4-6
Ingredients:
2 tbsp butter
1 Yellow Onion, chopped
1/3 Cup Dry White Wine
1.5lbs Carrots, peeled and chopped
2 Cup Vegetable or Chicken Broth
1/8 tsp Ground White Pepper
pinch of Ground Nutmeg
1/2 c Whole Milk
3/4 Creme Fraiche
2 Tsp Fresh Chives, Parsley, Tarragon, or Dill, minced
    Warm your stock pot on medium low heat. Sauté chopped onions in butter for five minutes or until onions are cooked and translucent. Pour in wine and simmer for five minutes. Stir in chopped carrots. Cook for fifteen minutes covered checking every so often. Make sure your ingredients don't burn or slight browning is good for sweet caramelization. Turn down heat and stir in spices and mix well until aromatic, about two minutes. Pour in broth, bring up heat, and bring to a boil. Reduce heat, cover, and simmer until tender. About 20 minutes. In a separate pot on medium low heat, whisk milk and creme until well combined and warm. Once carrots are tender, puree until smooth. Mix warmed creme into soup. Ladle into single bowls and garnish with herb of choice. Serve with toast.