The Everyday Bowl
When my kids go off to college, I’ll stock their dorm room with 1 of these bowls and 1 mug, then cross my fingers they’ll use them for something other than Top Ramen and Jungle Juice. It’s the most popular and versatile bowl we make, and makes an appearance every time we set the table. It’s a great little dish for serving sides, too.
Are you a food photographer or stylist? This is hands down the easiest to style and photograph piece in our line, with lots of surface area to showcase what’s in the bowl and a low slung profile that looks great at any angle.
- Made by East Fork from regional clay
- Microwave and dishwasher safe
- Formed on the RAM press
- Glazed by hand and made with minimally processed materials. Variation in glaze can be expected and embraced.
- 8" x 2.25", 1 lb. 5 oz.
- Holds 3 and 1/2 cups to the brim
"I legit only use East Fork Pottery now when I eat.
And every time I say to my husband, 'it just makes food taste better, don't you think?' "
Sometimes the lunches are quick and dirty, like a make-your-own sandwich bar, or two armfuls of frozen pizzas thrown into the oven in pairs. Other times, they take a lot of elbow grease and some prep the night before, like this Beef Bulgogi made by Erin.
The endive has a mildly bitter flavor, as do walnuts. But, when dressed with buttery breadcrumbs and super salty anchovies, they round out to create a salad that keeps you going back for more. The bitterness is a surprising delight that cuts through the butter, not totally unlike how acid works in a dish. Plus, the way the little endive boats cradle the warm, toasty mixture - it's a structural masterpiece.
"I grew up in Texas, and Tex-Mex cuisine's pretty engrained in my tastebuds. This soup hits all the right notes for me: the roasty heat of the chipotles, the flavor blast of all the cilantro, the acid of the tomatillos, the nourishing simplicity of the beans and hominy, and the unrepeatable smell of the poblanos when they are getting roasted on an open flame— and the luxurious frugality."- John Vigeland, CFO