SUMINAGASHI PAPER MARBLING WORKSHOP – JULY 25

NEW WORKSHOP-WEBB2

205 Lavinia is delighted to announce that Diane Maurer will be teaching a Japanese suminagashi marbling workshop @ Studios on Walnut, 310 Walnut Street in Milton, Delaware on Saturday, July 25 from 10am to 2pm.

Pale meandering lines and jagged rings of color are the hallmark of Japanese Suminagashi marbling.  A favorite of paper decorators for over 800 years, this is an easy, almost meditative type of marbling. In this class you’ll learn to float dyes on water, fan, blow or tease them into designs and apply a sheet of absorbent paper to make a contact print. We’ll concentrate on eastern techniques and add some western take-offs like multiple-image work and kitty-whisker prints to spice things up.

We’ll begin this class by exploring Suminagashi marbling on paper and then apply the techniques to marble silk. You’ll leave class with beautiful papers, a silk scarf and a new technique to use for quilting, bookbinding or making wearable art.

COST: $125
Supply List: Please come prepared with an apron or other dye-appropriate clothing as well as a packed lunch.
Materials Fee:  $12 payable to the instructor at the time of the class covers paper, dyes, surfactant, silk and paper towels.




Gabriella Workshop 2012

 

To Register Online:

Select the Day you would like to join us. The fee for the Workshop/Dinner is $100 per person. You can purchase wine at Lavinia or bring one of your choice. Please leave a valid phone number and e-mail address so if there is any problem we can contact you.

Thank you.


Afternoon Workshop 3 PM Dining 6 PM


 


March 22 Menu

Appetizer: Toasted bread with cheese and pears and pea puree
First course: Tagliatelle with Tuscan vegetable ragu
Second course: Caponata vegetables in light pastry and ricotta pie
Dessert: Apple Strudel with raspberries sauce


March 23 Menu

Appetizer: Zucchini and eggplant parmigiana towers
First course: Green lasagna with white ragu with veal and three colors peppers
Main course: Pork tenderloin in a sauce of shallots, ginger and acacia honey
Dessert: Tiramisu with pears with orange and chocolate


March 24 Menu

Appetizer: Strudel with green apples and leeks
First course: Crepes with ricotta dried tomatoes and oregano in a fresh tomatoes sauce
Second course: Tuscan meatballs in a sauce of white wine and fresh herbs
Dessert : Mascarpone cream with white chocolate and strawberries with Vin Santo