This guest post is from Nick Seccia, CEC, and Executive Chef at The Henry Ford.
This recipe will be served at the Blues, Brews & Local Roots BBQ on August 13. “Grain Mustard Fire Roasted Tandoori Chicken” is the third course and is served over local corn creamed with local goat cheese and finished with a charred tomato salsa.
This is a guest post by Glass Shop artisan, Marc VandenBerg.
New this year at The Henry Ford’s Glass Shop, we’ve been creating Murrini vases. A much more involved process compared to daily production. “Murrini” refers to pulled cane, when cut the cross section reveals either a picture or pattern. Historically, glassmakers created geometric patterns, similar in our product, or even detailed portraits of noblemen and scenes depicting places such as the canals of Venice.
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