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Edible Ikebana Workshop by Mess Hall

  • cuttalossa 47 North 2nd Street Philadelphia, PA, 19106 United States (map)

Ikebana is having a moment, but the simplistic form of floral arrangement dates back to 7th century Japan. Once an offering at alters, the core of the art is to respect each flower or plant chosen for its inimitable quality, character and purpose. Mess Hall’s edible ikebana follows the same philosophy. Every element of our arrangements are carefully chosen at local farmers markets and specialty food shops. Even down to the vessel it’s displayed in, allowing the eater to enjoy their arrangement long after it’s been devoured.

At this 2 hour workshop, attendees will learn the how-tos of sourcing, how to manipulate ingredients into different shapes and finally how to arrange their very own edible ikebana. Each attendee will be provided with tools, materials and a vintage vessel sourced by Tavatine.

Mess Hall is a food based creative studio. In addition to their namesake journal they collaborate with artists on food-based projects, provide styling services and curate a marketplace of vintage cookware.

Tate Obayashi is the editor of Mess Hall Journal. When not working on the journal, she creates custom sculptures for Bergdorf Goodman, Tiffany & Co. and ABC Carpet to name a few. Edible ikebana is a nod to her Japanese heritage as well as her creative and culinary endeavors.

Earlier Event: August 2
First Friday with Mess Hall