Cambridge Wood-fired Pottery was established in 1989 with the simple intent of making functional wood-fired pottery inspired by the shapes and practices of Asian and European folk pottery.
With the assistance of my current apprentice Kelly Devillier, I fire twice a year producing a wide range of functional tableware and garden pots.
Located on the end of Tranquil Lane just south of Cambridge, Wisconsin, we are open daily. I encourage you to visit The Process section of my site to for an idea of what you can see firsthand when you drop by. Kiln Openings are held twice a year and provide you the best opportunity to view and purchase my work. Please sign my emailing list for notifications of these and other events that occur during the course of the year.
Home Grown and Locally Thrown
Dinner at Cambridge Wood-fired Pottery
Join us for a four course meal featuring my current assistant,
April 29, 2017
Includes wine pairing and a $40 gift certificate for
Cambridge Wood-fired Pottery.
Kelly Devillier has been cooking professionally for fourteen years. Born and raised in Southern Louisiana, he remembers food at the center of daily life and family love. For five years he cooked and managed kitchens in top New Orleans restaurants including James Beard award-winning La Petite Grocery.
A special time for Kelly was his nine years as head chef of Shoshoni Retreat in Colorado where he cooked in a confluence of farm, food and community. He worked with permaculture farmers to develop three-season gardens and greenhouses at the retreat. A common sight was Kelly running from the kitchen to the gardens to harvest a new inspiration for the meal.
Kelly’s introduction to Madison began with Jonny Hunter at Forequarter and the culture of local food and farms in Wisconsin. He cooked and managed Forequarter before beginning his apprenticeship with Mark Skudlarek at Cambridge Wood-fired Pottery in fall 2016.
At this dinner, Kelly brings a love for pottery and food together.
Goat Cheese Polenta, Romesco, Roasted Garlic
Grilled Spring Vegetable Salad
Braised Lamb Ravioli, Sweet pea coulis, Fermented Radish
Rhubarb Goat Cheese Tart
Seating limited to sixteen. Reservations paid in advance.
The Clay Collectives 6th Spring Potters Tour
May 6 and 7, 2017 10 AM-5 PM
The Midwest Fire Fest
July 22 and 23, 2017 10AM-5PM
Earth, Wood and Fire Artist Tour
October 21 and 22, 2017 10AM – 5PM