We tend to update those more often..
We had a great turnout for the opening of the Homegrown show we were a part of last weekend. The charcuterie board looked great in the showroom and is a great edition to the line of food related products we offer.
HollerDesign's copper pipe chandelier suspended over our ebonized Noir table and hand-formed bronze platter creates a dining atmosphere with tones blending the medieval with the spiritual.
We also had the opportunity to eat some of the best food Knoxville has to offer (tomato head and el charro). Tasty stuff, take our word for it.
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We are finishing up last minute details on some pieces for the HomeGrown exhibition we are going to be a part of in Knoxville. If you are in the area, stop by to see the latest table designs we have been working on. We are really excited about them. So excited, we are attaching a sneak-peek of one of them.
Check out the HomeGrown Facebook page link:
The Holiday is almost behind us and Brown & Green is in the process of finishing up the final holiday orders. We want to thank all of our customers for their interest in our products and we hope every single board is put to good use.
A board we completed last night for our friend Jason, who picked this one up for his mom and dad:
Happy Holidays everybody
For those who need (or lost) care instructions we are posting them here.
Our friends at Green Bottle Workshop (http://greenbottleworkshop.com/ ) recently commissioned us to fabricate an edge grained countertop for a client of theirs. We met early this morning (in the rain) for java and a quick install and wanted to get some of the install pictures up on our blog. We think it turned out great and we look forward to creating more of these works. We would have loved to have been there when the Owner got home to see this slab of walnut sitting in the middle of her kitchen. The white cabinetry, the natural brick, and the clear coated steel shelving used by the Green Bottle guys creates a perfect setting. We hope this gets years of use.
We were pumped about the opportunity to work with Green Bottle Workshop and to be a part of this exciting project. More photos to come.
(Photos by Mikel Wijayasuriya of Finjay Studio)
Recently, Justin and I sat down to discuss the traditional butcher block table. There was a butcher in the Brooklyn neighborhood we lived in, and, in his shop was an enormous, end-grain, butcher block table. It had an intriguing patina of oil, blood and fat, and it always seemed to be the butcher's workhorse. Mario would trim the fat off your meat with a sharp knife on the table, wrap it in butcher paper, pack it into a clear plastic sack, twist it twice and thump it on the stainless counter. Then, they would ask you for money. Always dollars, never $10.35, or $12.74 or $5.99. It was always a solid $9.00, $5.00 or $19.00. His straightforwardness was always appreciated.
After reminiscing, the pencil hit paper, and we gathered 3 objectives. One: it had to be completely functional. Two: it had to look great with food and in a kitchen. Three: it had to be built for your grandchildren so they would hopefully have it in their kitchen with their friends, their food, and their messes.
An early morning trip to a local reclaimed wood distributor and we found a pile of heart pine beams that had been removed from an old Confederate fort in southern Alabama. There is no doubt in our minds after examining the grain structure that our beam was probably a sappling when Columbus found the New World. This was inspiring and motivating. The piece's character is enhanced by holes leftover from civil war era screws and flitch plates.
This was such a pleasure to build.
Check out the other photos of the piece at Mikel's website: www.finjay.com
Recently on a trip to the lake we packed up the cooler with all kinds of good food as we would be miles from nowhere and needed to eat something. We didnt have room for the entire kitchen and we wanted pack-for-punch so we settled on the pork shoulder. It packed the cooler and took room from cold beer and eggs but sometimes you have to make tough decisions.
Pork shoulder (you have to size this for your Dutch oven/ crock pot so be mindful of this as you purchase your meat. Trying to fit an oversized shoulder will blunt your cleaver. Take my word for it)
Vadalia onion (freshest you can find)
thyme and paprika and cumin (if you have a mortar and pestle, heat the cumin seed in a pan and crush into a powder)
White bread sandwich buns
barbecue sauce (we could get into homemade bbq sauces but will address in a subsequent post- easy though, google it)
Pickles (A MUST HAVE)
In a Dutch oven or crock pot place the shoulder fat side up. Roughly dice onions and add to the pot. Mince 3 cloves of garlic. We definitely want garlic at this party. Halve your oranges. and squeeze over the meat. Throw the spent peels in with it. Add 1/2 tbl of each spice or adjust according to taste.Cook at 300 for about 4 hours in the Dutch oven or on high setting if you are kicking off in a crock pot.
When meat is done remove the shoulder, shred with forks, remove the fat and place into a bowl. Pour about half the liquid in the pot into the bowl and mix to give some liquid back to the bowl of heaven you are now staring at. If you have access to a grill we recommend brushing the bread with oil and browning the buns. These are terrific if you have the resources for this. Pile the meat on the bread, top with 5 or 6 pickles and some barbecue sauce. Enjoy.