Chefs and Potters—Peas in a Pod
Chefs and potters are alike. You wouldn’t think it at first glance, but consider the broader observations. Both artists take their natural, from-the-earth ingredients and use them in such a way that brings distinction to the maker. No two creations are exactly alike....
Authenticity Matters
You are authentic. Your food is authentic. To emphasize that element and fully convey your commitment, your plating should be as authentic as you and your vision. The artists at Earthborn guarantee your tableware statement will shout ‘authenticity’. Earthborn pottery...Our 2025 Catalog is Available!
Earthborn delivers high-quality artisan stoneware for professional and home use. All of our products are oven, microwave, and dishwasher safe. We make both hand-built and thrown pieces. All orders are hand-made and glazed by our experienced staff. Whether you are a...Barclay Dodge Chooses Bellini Plate for Bosq in Aspen, CO
I’d like to introduce y’all to one of our newest customers, C.Barclay Dodge of “Bosq” in Aspen, CO. He was in town visiting relatives and they brought him out to the studio to show him what we do here. I’m not sure what he thought when he first got here, but I know...
Final Supper Club of the Season
Our final Supper Club of the season with Chris Morina of Springhouse in Alexander City, AL was a big success!...
Chef Spotlight – Chris Morina
A New Jersey native, Chris Morina traces his passion for food and cooking to the time spent in his mother’s and grandmother’s kitchens and his parent’s insistence when it came to food that he and his brother “just try it”. In middle school he moved to London, England...
Second Sunday Supper Club – Paul Diaz
Second Sunday Supper Club in March with Paul Diaz was fantastic! After a delightful Tuna Carpaccio with pickled fennel, lemon aioli, and spiced pecans, guests were served a salad of Swiss chard, red wine poached apples, radish, and oranges, in an apple cider...Chef Spotlight – Paul Diaz
Paul Diaz grew up in Orlando. He attended culinary school in Florence, Italy for two years while also working, which allowed for him to both learn and perfect traditional as well as modern Italian cuisine. His work experience includes The Ritz Carlton in the US Virgin...
Second Sunday Supper Club – John Somerall
February’s Supper Club with John Somerall was amazing! The evening began with hors d’Oeuvres of Smoked Salmon Mousse and Roasted Beet Tartare. The first course of Bottarga and Alabama Blue Collards served with Carolina Gold Rice, benne seeds, and dashi was...Download Our Catalog
