PotteryFun's simple, hands-on process lets visitors decorate and take home a piece of expertly crafted earthenware. Like a child emperor preparing to mobilize toy terra-cotta soldiers, potential painters can pace to and fro to eye the studio’s selection of unfinished daubale goods before selecting an item for decoration, fire, and containing. Clay canvases include magnets ($6–$8), tiles ($5–$10), plates ($18–$30), bowls ($20–$60), figurines ($12–$50), and more. Once equipped, owners can festoon their items as they please thanks to a selection of 64 paints and implements including brushes, stamps, sponges, and hands. Once painted, the ceramic vessel is set within PotteryFun’s kiln, thereby emblazoning the piece forever with the spongy markings, and then set to cool. Users swing by a few days later to pick up their nontoxic, food-friendly masterwork.
Summer camps include exposure to the four major art forms—dance, music, visual art, and theater—in the mornings and exploration of drawing, painting, and sculpture in the afternoons. Classes run from 8 a.m. to 6 p.m. (including before- and afterschool care) Monday–Thursday from June 18 to June 28.Teens and adults can drop in for dance classes that include intro to hip-hop (Monday from 6:30 p.m. to 7:30 p.m.), intro to ballet (Thursday from 5:30 p.m. to 6:30 p.m.), and intro to tap (Thursday from 6:30 p.m. to 7:30 p.m.).
Clifford Koufman’s fascination with drums of all kind has taken him around the world in search of guidance from renowned musicians by the likes of Arabic master drummer Souhail Kaspar, Guinean Grandmaster Famoudou Konate, and American jazz icon Bob Moses. Koufman has used his refined drumming powers and extensive musical experience for good as a therapeutic music specialist who has visited several Portland-area children’s hospitals and as the founder of Sound & Rhythm Drumming Studio. There, since 1999 he has specialized in teaching one-on-one and group West African drum lessons on authentic djembes and dununs, demystifying concepts such as beat displacement and polyrhythms for his hand-drumming protégés. Students can also bring drumsticks and learn to tame a standard drum kit, learning the music theory and time-keeping techniques needed to perfectly execute Rachmaninoff’s little-known triangle solos.
According to Portland Monthly, Stone Barn Brandyworks team Sebastian and Erika Degens "are not afraid to follow their curiosity." The proof is in the eclectic variety of booze the two have dreamed up, a testament to their willingness to try anything. What they describe as "craft distilled, regional fruit brandies and brandy-based liqueurs," the high-proof fruits of their labor include a pear brandy, liqueur infused with locally-roasted coffee, and ouzo from pinot gris pomace. And of course when those fruits aren't in season, they make whiskey—including their award-winning unoaked rye.
Each step of Ryan Sharp’s winemaking process embodies the small-batch ethos. Within the Eastside headquarters of ENSO Winery—Wine Press Northwest’s 2013 Oregon Winery to Watch—he mixes several winemaking techniques, yielding complex flavors inside miniature fermentation bins. He mashes grapes in miniature crush equipment and ferments whites and rosés in steel-jacketed tanks no larger than a fully grown mannequin. He sources grapes only from the West Coast, giving himself a framework for his experiments with varietals such as pinot gris, pinot noir, zinfandel, and counoise. As part of his craft-oriented operation, he never makes more than 100 cases at a time of the wines from his ever-evolving roster.
At ENSO's Urban Winery & Tasting Lounge, rustic wooden chairs gather under bare light bulbs and tin lampshades, surrounding a tasting bar crafted from old wooden timbers. Guides stationed at the bar pour tastes of ENSO- and Resonate-label wines, explaining how to decipher each wine's flavor notes. These wines—along with two rotating draft beers and libations crafted by 10 other local urban wineries—complement plates of marbled artisan salamis cured by Olympic Provisions, blocks of raw and aged cheeses from Steve’s Cheese Bar, and sweet and savory pies from Pacific Pie Co.