Our Kaiseki Ryori celebration begins with a traditional tea ceremony given by Linda Lighton, one of our class members.

Our class of 16 students produced over 300 pots for tonight's dinner.

Lynn, Laura DeAngelis( Redstar's gallery manager) and Debbe Wald enjoy each other's company before dinner starts.

I decided to take the class " Form/Function & Fabulous Food" because it paired 2 passions of mine; food and pots!

Chef Micharl Rosenblum co-taught the class at Redstar with Michael Fujita. Michael, a former resident artist at Redstar is now at Alfred University working on his master degree.

Chef Rosenblum welcomes his hosts, quests and pottery class. He includes a description of the 1st course we are about to receive; "vegetable mochi and coal-roasted shishamo smelt & grilled hama oyster"

The thrill of seeing 30 of Michael Fujita's soda fired trays, inscribed with a calligrapher's kaiku, come out of the kitchen with the exquisite 1st course made you understand the important connection pottery and food share in the Japanese culture.

A guest gives his thanks for this special meal.

Andrew Gilliatt (Redstar resident) ponders the saki paired with the "forest mushroom nigiri"; resting appropiately on his tree bark inspired tray.

Potters Al King and Nancy Bean use her saki cups to toast the evening.