From Robert Rauschenberg to Hannah Höch and Max Ernst, I have always been drawn to collage and assemblage. These techniques, where separate elements are edited and fused into something new, have long fascinated me – unsurprisingly, much like my obsession with gathering ingredients to make an improvised dish.
Similarly, collaboration mirrors collage. It’s a dynamic fusion of individual voices, perspectives, and skills. Just as a collage artist collects pieces to form a new narrative, collaboration brings together diverse ideas to create something greater than the sum of its parts. It’s about finding connections, embracing contrast, and allowing a project to evolve as creators interact to blend, reshape, and transform it into a collective piece.
Photo: TJ Girard, courtesy of Taste:Work:Shop
PLUCK Miami is currently collaborating with my food design studio, Taste:Work:Shop, on our FLOW tray collection. The first series of butlering trays from this collection reworks antique silver pieces to keep glasses in place by weaving flowing materials to create traction while soaking up condensation in a seamless and ethereal way.
Photo: TJ Girard, courtesy of Taste:Work:Shop
PLUCK is known for its use of rust, wild dye, and eco-printing on hand-loomed and vintage fabrics. For our collaboration, they are creating eco-printed linen “doily” runners in wine-inspired shades. Each piece is unique and inherently one-of-a-kind. PLUCK’s process plays a key role in the FLOW tray collection. Eco-printing uses the tannins in leaves and plant material to create permanent color imprints on fibers. This technique, rooted in natural dyeing, combines chemistry and nature to produce stunning, organic designs – a subtle nod to the tannins found in the winemaking process, as well as to the ring-stained linens after a raucous dinner party.
Photo: TJ Girard, courtesy of Taste:Work:Shop
While visiting Wine + Eggs in Los Angeles’ Atwater Village, the ITRI wine bottles caught my eye with their eclectic, feminine, and botanical labels – a collage in themselves. ITRI wines are the result of a collaboration between Kent Humphrey, Adam Croce, and Casey O’Brien. Passionate about connecting people with wines that align with their individual tastes, O’Brien and Croce collaborated with Humphrey, who has been crafting award-winning wines in California for over three decades.
Photo: Adam Croce, courtesy of ITRI Cellars
ITRI Wine: Chapter One – Skin Contact White is vibrant, structured, and full of energy. A blend of candied orange peel, honey mead, and chamomile leads to crisp citrus flavors, with hints of kumquat and lemon thyme. Try it with arugula salads, hard-aged cheeses, creamy dishes, French onion soup, or mushrooms. (94% Viognier, 6% Sauvignon Blanc)
ITRI Wine: Chapter One – Chilled Red is light-bodied, high-energy, and perfect when served slightly chilled. Fresh red fruit flavors like cherry, strawberry, and cranberry are complemented by hints of violet, thyme, and black pepper. Ideal with grilled vegetables, savory white meats, or any spicy dish – great for outdoor dining. (60% Petite Sirah, 33% Zinfandel, 7% Syrah)
Upon reading more, I discovered that ITRI wines are crafted “for misfits, by misfits.” The concept of “wine for misfits” truly resonated with my collaboration with Susan Holland of PLUCK. Holland is a fiercely unapologetic artist whose creative confidence is both inspiring and aspirational. She challenges conventions and encourages others to explore their own artistic boundaries. Reconnecting with someone who continually inspires curiosity and pushes boundaries is a gift. This collaboration is yet another example of how the collage of experiences, people, and projects we accumulate along the way adds meaning to both life and art.
FLOW Tray and pedestals by Taste:Work:Shop \\\ Eco-printed runner doily by PLUCK – Prices upon request.
