In the days when East Fork used only potter’s wheels and wood-burning kilns, we offered The Coupe. We are so pleased to finally offer it again, using our current-day processes at the factory. You may be wondering how this form compares to your other East Fork pottery: it can be described as a Dinner Plate with higher walls or an Everyday Bowl, but more shallow, with a diameter closer to that of a Weeknight Serving Bowl (swipe through the product photos to see a side-by-side comparison).
Now that we’ve got the technical stuff out of the way, let’s talk about food. Here are a just a few things you’ll find The Coupe fits perfectly, and quite frankly flatters, thanks to its graceful proportions: a little bed of mashed potatoes with roasted chicken thighs and a pool of jus, seared cauliflower steak or steak-steak layered over polenta, tile fish in broth, scallop crudo with little bubbles of olive oil and lime juice, cioppino, porcini risotto, tagliatelle lightly sauced, a good old grain bowl. Use it to serve a whole chicken, steak tartare and anything you want to serve family-style to a group of two to four.
Is The Coupe a Bowl or Plate?
It's a little of both! Here's a comparison of The Coupe (center) between the Weeknight Serving Bowl and the Dinner Plate.