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Ralph Lauren Academy Flatware. 40 pieces. Stainless Steel. Sometimes I buy something, hold on to it, then I find something that I like better ! Did you ever do that?
Pique Assiette and Mixed Media - dishware, stoneware, china, stainless steel flatware, salvaged mirror on recycled cabinet door.
Ran out of mirror and can't seem to find any at my usual dumpster sites so can't finish the sky!
I got a service for eight in 1963. Most of it has disappeared over the years, so I like to add back when I find items like this.
"Greg Lynn
American, born 1964
Commissioned for Alessi
Flatware, 2007
Sterling silver
Celia and David Hilliard Fund; restricted gift of the Architecture and Design Society, 2007.646.1-5
Greg Lynn's prototype flatware is a brilliant reinterpretation of the figurative tradition found in the design of tableware. Produced with a three-dimensional digital printing method that employs liquid metal, each piece was created by layering liquid forms on top of one another. The cutlery was conceived as a system of stem, leaf, and flower that form as a single setting. Formally, the flatware reflects Lynn's ongoing interest in Art Noveau and the craft-laden designs of the architecture Victor Horta. Each piece is figuratively articulated and differentiated from the others to reflect its inherent function. Collectively, the flatware presents itself as a selection of unique flowers."
Urbex Benelux -
In recent centuries, flatware is usually made of pottery, ceramic materials such as earthenware, stoneware, bone china or porcelain. The triumph of ceramics is probably due to the spread of ceramic glazes, which were slow to develop in Europe; without the glassy surface they give pottery tableware may be less hygienic. Table ware can be made of other materials such as wood, pewter, latten, silver, gold, glass, acrylic and plastic. Before it was possible to purchase mass-produced tableware, it was fashioned from available materials, such as wood. Industrialisation and developments in ceramic manufacture made inexpensive washable tableware available. It is sold either by the piece or as a matched set for a number of diners, normally four, six, eight, or twelve place settings. Large quantities are purchased for use in restaurants. Individual pieces, such as those needed as replacement pieces for broken dishes, can be procured from "open stock" inventory at shops, or from antique dealers if the pattern is no longer in production.
small coffee spoon, designed and made by Robert Welch for Virgin Atlantic "Upper Class", very stylish flatware! 12,5cm
Quintessentials features exquisite china, crystal, flatware, and other essentials for bridal and gift registries. Realizing the need in eastern North Carolina for a fine china and gift shop, Quintessentials opened its first location in Rocky Mount, NC, in 1992. Upon the request of our customers, we opened our Raleigh location the following year and have been proudly serving our community for the last 15 years.
kitchen • 15 Jan 2006
Place setting with bowl on largest plate.
Dishes: Barratts (pattern-what pattern?-unknown)
Flatware: William Fraser "Artisan" (New version)
This fun bracelet was handmade using a vintage silver plated Rogers Bros. fork. The prongs are flattened, smoothed and shaped into symmetrical circles at the ends.
The bracelet end is embossed with a Nouveau style swirl and flower design. This funky fork bracelet is adjustable, and fits all sizes. Bend to open and close around wrist to make it the proper fit for you.
A truly great conversation piece!
For course 5 they brought out what looked to be a more "traditional" french country table setting, including flatware and a lovely fluted etched glass.
Pigeonneau á la St. Claire - a classic french dish from Auguste Escoffier - squab, quenelles of foie, mushroom, caramelized onion, pastry.
Grant Achatz explains this dish - to help "juxtapose classical and contemporary preparations".
Here's the description of Auguste Escoffier's Supremes de Pigeonneaux a la St. Claire:
"With the meat of the legs prepare a mousseline forcemeat, and, with the latter, make some quenelles the size of small olives, and set them to poach. Poële the breasts, without coloration, on a thick litter of sliced onions, and keep them underdone. Add a little velouté to the onions; rub them through a tamis, and put the quenelles in this sauce.
In the middle of a shallow croustade, set a pyramid of cèpes tossed in butter, Raise the fillets; skin them, and set the on the cèpes; coat them with the prepared sauce; surround with a thread of meat glaze, and plant the quenelles all around."