For my opening in SF Giles Clark made halibut chowder and halibut katsu sandos. They were served at the opening until they were gone. @galeriemickimeng
Friday started with a mud ball making activity and rice balls by @leifhedendal - the riceballs were made with dungeness crab salad roe uni (from fort Bragg) - the mud balls were made with dirt from where my grandparents farm was in Sonoma county, beach sand from ocean beach, clay from Healdsburg, flower seeds, and dried on print outs from my family’s oral history of their time in Sonoma county found in a book of oral histories of Japanese in Sonoma.
There are no photos of last nights dinner because we collected the guest’s phones at sunset and buried them in the garden overnight. (This photo was taken the next morning when we dug up the box!)
Thank you Giles for the beautiful dinner. The menu was written out as each dish was served. Sea snails and apricot butter, lamb hearts and snap peas and shiso and horseradish. @galeriemickimeng
Yesterday in the garden Sarah and I hosted a gathering for Jeremy Deller with strawberries and butter and carrots and some Shakespeare monologues by Ela, Isley, and Keziah (from Comedy of Errors which they all performed last month). @sarahannecooper@jeremydeller
