SAM CROCKER






COLLECTION                                    01.C.018
IN COLLABORATION WITH CHEF                       GARY KING                
YEAR            2024                                                NUMBER OF PIECES                            3








IMG                     C.001
ROASTED SQUAB AND FLOWERS   ON     PLATE C-016-3

                                                 


















1                    ABOUT         THE    COLLECTION

Inspirted by winter clouds and simple forms, Gary’s collection keps things simple but offers small and thoughtfull details.  Its structured lines combine with raw clay accents to bring a tactile experience to the user.
     

                               




2                   ABOUT     THE                        CHEF

Gary King is currently the owner of Ridgefield Bagels & Bakes in Ridgefield, Connecticut, and the Executive Chef at Westchester Hills Golf Club in New York. He previously served as the Executive Chef at NoMo SoHo and Print Restaurant & Press Lounge. Gary has extensive experience in the culinary world, having also been the Executive Chef at Moby's in East Hampton and other reputable farm to table restaurants, where he oversaw the openings and back-of-house operations. His career highlights include managing daily changing menus and utilizing local market-driven ingredients.


                        


















3                    INTERVIEW        WITH                   CHEF GARY KING


Q             Where did you get this inspiration?

A             You came over to our house during the shoulder of winter and it got me mulling over the right shapes for an upcoming series of priavte dinners were were going to do in Ridgefield.  Keeping the idea simple, it was just a look out the window to the surrounding trees and sky and I knew I had it.  


Q             What’s your favorite piece? 

A             The plate, for sure.  It’s a very unconventional take on the plating surface as it’s not perfectly flat, but I love that it has ‘life’ to it.  Put some butternut squash puree on that perfect blue-grey and it’s like sunshine on a cloudy winter day.





                               
IMG                    C.002
                           











4                    FULL COLLECTION                                                 3 PIECES   












   
04                    ARTIST     NOTES

Gary pushed for simplicity here, and for an evolution of the most basic forms needed to make great gfood look even better. As an artist I enjoyed thinking about the minute ways to alter the common shape. 

The clay bodies themselves did most of the color work here, as we used the same glaze on all three pieces but with different results.  That white stonewear lends itself to a bluish tint, while the brick red clay gives it more grey hues.  Lastly that black clay really pushes the color spectrum but reacts super well to the glaze. I love the touch an feel of that esperesso cup, and the small rim of glazed surface makes sipping a joy.  


IMG                    C.003
MARINATED OLIVES        BY    GARY KING        ON     PLATE 01.C.18.02








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