Fruit sushi ready to be arranged on Walter Gilliam's footed trays.

Walter's trays ( reminiscent of a Japanese sandal) conveys the creativity that threaded the food to the clay.

Day is turning into night as our 9 hour, 23 course event winds down. After much saki my photos begin to suffer. But Linda Lighton's "twin miso-cured fish & fuji apple" look great on her plates.

Al King's shino glazed hot pots worked impeccably.

Jennifer Tuttle's elegant plates set the scene for my favorite dish of the evening - " charred tako with a 3-citrus reduction sauce".

Carol Osborne sitting next to her elegant truffle slings.

My covered dishes receiving their steamed chicken & vegies.

This has been a creative collaboration between potter and chef. Ideally his steamed dish needs a shallow bowl with a lid to keep the food warn. The pot should be of a size that may be lifted from a serving tray to the table with one hand. Chef also suggested glaze colors reflect the earthy orgins of the food.

Since tonight is a celebration I wanted my pots to reflect the occasion and announce to the diner that something special was inside their covered dish- a hidden surprise- a gift to be unwrapped.

The little knobs and wire elements were added to complete the package.

I'm a potter who like perimeters and guidelines but normally the mission is not so specific. This class added a "pay-attention to detail' challenge to the project.

Lynn Smiser Bowers covered dish.