In Good Company

Twin Farms/Opus One Collaboration

Gathering around the Table

We recently had the pleasure of joining forces with Opus One Winery and Twins Farms, to provide a beautiful Vermont based dining event for guests at the Twin Farms.  The aim of our efforts, was to bring people together for an elevated experience around the dining table, with the combination of great food, amazing wine, and handcrafted excellence in glass.

This dinner event, at Twin Farms, featured seven courses, by guest Chef Sarah Steffan, of Blackberry Farm, and Nathan Rich, of Twin Farms. France Posener, who is from Opus One, told amazing vineyard tales of the company history, it’s evolution, and gave an in depth background on the wines being tasted. To compliment the theme of the evening, each couple attending the event received a Bristol Wine Decanter from Simon Pearce.

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The decanter, is a special glass vessel for us, which started out much like the Bristol Tumbler adhering to proportions from the golden section ratios found in nature.  Simon brings a keen eye to proportioning, and attention to detail that is a hallmark of our design philosophy. We carry these values through every new design, and it is innate to this modern decanter.

We blend distinctive form with function. The character of the design first started with renderings on paper while considering the right capacity for a bottle of wine, and creating the proper amount of interior surface area for the wine to decant. Through the sampling process, we tested them and made  revisions, before the process of manufacturing began, right here at our workshops, in Vermont.

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With our trip to Napa last spring, we set out to form relationships with companies like Opus One, and cultivating a deeper connection with handcrafted American wine.

Our first collaborative dining and wine tasting experience around the table was at Ocean House, an amazing destination in Rhode Island.  The culinary expertise for the food was a combination of Twin Farms with Ocean House, and France Posener eloquently spoke about the Opus One wine being served, and I gave the guests insights about the design and making of our Barre Pitcher which we featured that evening.

 

The Barre Pitcher is a contemporary fluid form that  is a joy to use, and is reminiscent of the silhouette of an Egret.

Spring Tablescapes

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As days grow longer and dappled sunlight casts its playful shadows through our windows, we set our tables with Burlington Cloud dinnerware and exclusive Watercolor Floral print table linens (napkin, runner, tablecloth).

From Spring holiday tables to Mother’s Day brunch and all the casual family weekend lunches in between, the wavy and organic silhouette of the Burlington dinnerware melds with natural elements for the table, while the versatile floral print linens can be styled with cool or warm toned floral and centerpiece accents*.

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*It should be noted that linen is the ideal sustainable fabric. Far less water and pesticides are used to grow flax, from which linen is woven, and no parts of the flax plant are wasted (also yielding linseed oil, twines and ropes)

The “must have” new hand blown glass star of our Spring tablescape is the Addison Basket. Fill it with eggs or a May Day plant and offer it as a hostess gift, or set multiples down your table for a festive centerpiece. This year we are offering hand carved marble eggs as well, to fill the basket with, or to lay along your tablescape.

Two new light and fanciful elements for the Spring table are Horn Handled flatware and a napkin folded “nest”.  The flatware is crafted in France. The horn pattern (made from acrylic) is hand finished and each piece of the set has a unique and gorgeous design.  We fashioned the napkin “nest” by rolling and coiling our napkin just so, to cradle a marble or real egg .*

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*We’ve used the iconic blue egg from the Araucana chickens, that we hunt down at local markets here in Vermont, but you could paint a wood egg as well.

The finishing glass touches to our Spring table begin with Woodstock tumblers. We love our small tumblers with the rounded silhouettes because they can work as stemless wine tumblers, cocktail glasses, or a simple water glass. This Woodstock (and that of the Apprentice glass) silhouette is fuller, shorter, and more casual, while the elegant Hampton Stemless Tumbler, with its thinner and slightly tapered, taller shape, offers a more refined option.

Our favorite new candlelight option is the Bristol Small Hurricane with its lower profile and angular shape. It brings a modern and fresh element to the table.

As Spring progresses and the peonies blossom, consider adding our new Engraved Floral Addison Vase, engraved with spring blossoms, to your spring table or windowsill. The engraved design adds texture and the tapered opening holds delicate blossoms or greenery alike. It is fast becoming a Spring favorite of our customers.

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For fuller and larger Spring gatherings, consider adding these three customer favorites:

Cucumber Margarita

 

 

In a shaker filled with ice:
2 ½ oz Cucumber infused Tequila and 2 oz lime simple syrup
Pour into a lightly salted rimmed Bristol Goblet
Garnish with Cucumber slice (cut on sharp diagonal) down side of glass and lime wedge

Cucumber Infused Tequila:
1 ½ English cucumber, 1 bottle of El Charro Silver Tequila
In a Cambro combine thinly sliced cucumber and tequila
Cover, label with date and time.
Leave to infuse at room temperature for 24 hours. (If in a Liquor room, allow 36 hours.)
Keep refrigerated (will last 3 months if kept cold) and discard cucumbers.

Lime Simple Syrup mix:
3 parts Jansal lime juice and 2 parts simple syrup.
Label and date.

Lemon Basil Simple Syrup:
4 cups water, 4 cups sugar
Boil and remove from heat when sugar is dissolved. Add 20 basil leaves.
Let sit 5 – 10 minutes then remove basil.
Cool, cover and refrigerate.
Fill a squeeze bottle half syrup/half lemon juice.

The Bristol Collection

 

The Bristol Collection originates from studying the “Golden Section” Proportions found in nature. Yet, no matter how refined the design or how forward-looking the concept, hand-crafting is required.

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For the Bristol Collection, James Murray, Simon Pearce’s VP of Design, began with ideas for a flute and a tumbler that he carefully rendered on paper. After making numerous revisions, the process of manufacturing began, which required blowing, shaping, sculpting, cutting, trimming, molding, and cooling in our workshops, of Vermont and Maryland.

 

“For the Bristol Collection, we use old-world techniques and real, basic tools to make something that is decidedly modern,” says James.

 

Visitors to our workshops can witness the process.