Barclay Dodge
Chef Barclay Dodge grew up among Aspen’s mountains, where his passion for cooking started in his grandmother’s kitchen. Years later, after honing his craft in Michelin-starred restaurants and top culinary cities, he returned home to bring the flavors of the forest to every plate at Bosq. His approach is grounded in seasonality, foraging, and an unwavering dedication to local roots—creating a dining experience that feels both wild and welcoming.
Barclay's Links:
Barclay's Workshops
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III
Level III
Students have significant experience with clay forming techniques, such as throwing, hand building and modeling. Students are comfortable with ceramics equipment, such as wheels, extruders and slab rollers. Students are self-starting with some formal training and have taken a minimum of three classes or workshops.
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IV
Level IV
Students have advanced skills and knowledge of the ceramics field. Students are highly motivated, have a minimum of five years experience in the field and have a portfolio of their artwork. Typical students are academics and professional artists.
Sep 7 - 18, 2026Past9 AM - 5 PM
Studio Farm Table: The Art of Dining
Peter Beasecker, Barclay Dodge
Tuition $2,300
Code C1518-26
This intensive workshop focuses on thinking, forming, and exploring new possibilities with utilitarian pottery. The guest artist, Chef Barclay Dodge, discusses presentation, creative decision-making, and seasonal influences, sharing a menu to inspire participants in the creation of tableware. Studio work and firings culminate in a multi-course meal—served on the dishes we make in the workshop — at the acclaimed Aspen restaurant Bosq. Demonstrations, discussions, and presentations focus on personal expression in pottery as it moves between both service and display.
No workshops to show.