DRINKING IS THE FUN PART (now who's going to clean the decanter?)

For those of us who use decanters on a regular basis, there comes a time when a simple rinse with soap and water no longer does the trick.

The other day we were inspecting one of favourite carafes and noticed something...a little off.  As in we could barely see the new contents for the remains of the old.

A thorough washing under the tap didn't alleviate the problem. Sigh.  Time to go to more drastic measures.

There are a few schools of thought on the best way to clean a clean a decanter, but most revolve around 2 central themes: some sort of cleansing solvent which causes a chemical reaction, or an abrasive scouring method caused by brushing or swirling the contents.

You can buy decanter cleansing solvent, but most people just opt for some sort of mildly acidic home remedy.  Here are a few pro ported suggestions:

• A vinegar and water solution: swirl on the inside and let sit from a few minutes to 24 hours (make sure to rise well.  No one wants to drink red wine vinegar.
• Baking soda and water: this has the added benefit of being mildly abrasive.  
• Oxyclean: there is a whole contingency who believe this is the very best method to get sparkly clean results.  Although it's worth noting that if you are cleaning crystal this may eat into the surface over a period of time.
• Denture cleaner: same theory, a bit more extreme.
• A neutral organic substance: i.e. use a bottle of cheap white wine.  Swirl and soke.  The alcohol acts as a cleanser.  You can also use vodka, tequila, or technically any colourless alcohol (including good old rubbing alcohol).  Be prepared, this may take an eternity of soaking.

Usually people opt for a scouring method.  Used alone, with water, or with vinegar.

• Decanter brush: these come in all shapes, sizes and forms, from bristles to foam.

  

• Cleaning balls: you can opt to buy official "decanter cleansing balls", but really, BB's are exactly the same thing.  Pour in decanter and swirl until the build-up starts to come off.  Be careful when adding to the decanter that you don't chip or break the glass.  Add vinegar, swirl and let soak for an extra layer of grit removal.

           

• Rice: same principal as the bb method.  Be sure to use uncooked white rice, or you'll have another mess to clean up.
• Ice: It's not corrosive and non-abrasive.  However this may take some time and effort.
• Other rough surfaces: sand, crushed eggshells (that was really a suggestion), barley or other grains.

Now if only someone has a good suggestion on how to clean this...

SECONDOME, AWE INSPIRING GLASS DESIGN

If you've laid eyes on the creations of Italian design house Secondome, it's likely you'll remember.

Based in Rome, Secondome is a "kinetic, contemporary brand" helmed by architect Claudia Pignatale.  Pignatale and her husband originally founded the concept in 2006 when they opened their first concept gallery in the Palazzo della Scimmia.

The creative showroom featured various interior accent pieces, including furniture, kitchen accessories and table decor.  Met with rave reviews, the couple soon began to expand their collection and commission limited edition objects, focusing heavily on the medium of blown glass.

The collaborations expanded to include both well known and up-and-coming designers.  Fabrica, Sam Baron, Kiki Van Eijk, Nigel Coats and Zaven are all included in the company's design repertoire.

The "Uplifting" carafe collection by Dean Brown is a testament to the innovative design spirit championed by Secondome.  These ethereal decanters are designed to evoke the feeling of elation experienced when drinking with old friends and new.  The contents appear to be levitation in mid-air, as if celebrating right along.  The center of the carafe lifts out for service, while the outer vessel resides on the table, serving as a beautiful stand.

Secondome Uplifting Carafe Collection

THAT'S A WRAP: THE DESIGNS OF SIMON HASAN

At his studio in London, award winning designer Simon Hasan likes to play with leather.

The award winning British designer  is interested in the convergence of ancient crafts and the industrial production processes. His work is imbued with a richness and texture borne from historical research, and a fascination for obscure crafts techniques. 

Through heating, twisting and moulding, Hasan creates a substance with the hardness of timber that will not soften over time. The leather is conformed to a glass vessel to create the decanters, carafes and bottles in his aptly named Wrap Collection.

The moulded and wrapped leather sections provide warmth and contrast to precision, hand-made glass and turned brass fittings.  

THE CURIOUS CASE OF ROSE. RABBIT. LIE.

Recently Las Vegas Weekly gave Rose. Rabbit. Lie at the Cosmopolitan in Las Vegas a stellar review, calling it a real "game changer" in the industry.

The article features photos of the VESSEL curated tabletop- including our lovely Curious Toile collection, which makes the delectable food look even more amazing!

When we were looking for plate ware for the RRL venue, we needed something to tie in with the vintage English transfer ware we had sourced from Nancy Roberts' amazing collection.  (How awesome are these...)

GLASS WITH CLASS: ANDY PAIKO'S DARK AND LOVELY CREATIONS

Awe-inspiring. Those are the words that come to mind when first encountering the glass designs of Northwest artist Andy Paiko.  The towering absinthe fountain is just one example his visionary craftwork.

Working without assistants, Paiko is largely self taught.  His works are extremely intricate, with detailing reminiscent of an antiquated style- bell jars containing obscure or extravagant artefacts, or sculpted glass interpretations of obsolete technologies.

GRAB THE BULL BY THE HORNS: GEORGE AGIUS CREATES DESIGNS OF WHIMSY

Unabashedly singular in design, the Horn-rimmed glasses by George Agius glasses are an exploration into the artist's Scottish heritage, inspired by the highland cow.

Agius studied her craft in New Zealand, Canada and Australia where she now resides.  Having just completed her 2 year residency with creative studio Jam Factory, she is now branching out in her design spectrum.

Her whimsical designs "aim to stimulate and evoke an emotional response through the interplay of various elements: form, colour, repetition, composition, intention of movement and beauty".

We're certainly bullish on Agius' designs here at VESSEL!

YOU GOTTA HAVE HEART: PROJECT KOSMOS ANATOMICALLY INSPIRED DECANTER

The Heart Decanter from Project Kosmos is, quite simply...heart stopping.

An anatomical interpretation of the heart, the decanter features figural ventricles and aortas allowing for an easy pour and enhanced aeration.  

Kosmos Project is a Polish design studio made up by Ewa Bochen and Maciej Jelski.  The name originates from the philosophy of the "cosmos", an orderly and harmonious system- the opposite of chaos.

IN THE MANNER OF...ESQUE STUDIO

We've been huge fans of Esque Studio (meaning "in the manner of") for a long time.  From their studio in Oregon, Portland based duo Andi Kovel and Justin Parker create conceptual glassware that breaks the rules and notions of craft and material in their medium, blurring the line between art and utility in design.  

Passionate environmentalists, Esque Studio runs their furnace on wind generated power, recycles clear glass back into their furnace, and use biodegradable materials to package and ship all of their products. 

Their hauntingly beautiful Morte decanter never fails to impress.  In fact, the Morte decanter began as the Clo Morte decanter.  Several years ago we saw Esque's amazing work at a New York design show.  On display they had a lovely glass skull, sitting next to a cloche-like glass object.  We asked if they could combine the two, placing the skull inside of a decanter for wine...and voile-la!, the skull decanter came to life.

THE TABLE IS SET: THE LAUNCH OF VESSEL

Welcome to Vessel!  We are so excited to be launching our new online storefront.  

We believe that a great meal is as much about the company its shared with and the atmosphere in which it’s experienced as the cuisine itself.   A big part of creating that environment is what lies on the table.  Beyond just the food- the weight of the flatware, the pattern on the plate, the shape of the wine glass you’re drinking from, the feel of the napkin on you’re lap.

In the immortal words of Charles Eames, “The details are not the details, they ARE the thing.”

The aim of VESSEL is to offer a highly curated selection of tabletop design from across the globe with an emphasis on handcrafted, well made, unique and beautiful objects for the table.  We aim to tell a story- that good design makes life that much better.

This is the culmination of a dream for myself and all of us involved with the Vessel project, including the team at Coastal Luxury Management and the wonderful Charles and Ali Banks.  We hope you enjoy browsing through our current list of extraordinary products.

If you like what you see, check back often as we will be adding new products every chance we get!

       -Brook Bradbury Design Director, VESSEL