• A Class in Glass Provides a Hot Team-Building Activity

    Public Glass offers a group activity that's hot hot hot. 

     
    FROM THE Fall 2017 ISSUE
     

For planners seeking new and novel ways for corporate employees to bond, it can be difficult to get past “been there, done that” reactions. One team-building idea activity option sure to generate energy and interest: glass blowing.

Public Glass, a nonprofit arts organization in the Bayview/Hunter’s Point district of San Francisco, offers a full curriculum of glass courses taught by local and nationally recognized artists, as well as corporate experiences in which attendees focus on teamwork, problem solving and creativity to forge their own pieces of glass art.

The studio typically accommodates groups of 6-18 but can host up to 200. “Corporate groups really love it,” says Executive Director Nate Watson. “The environment in an art studio is so different than a corporate environment. It’s very visual. Working with hot glass is all about chemistry, physics, how gravity moves the medium, all these things that have to come into focus with people working together. People leave feeling sold on this idea that members of a group can support one another and take on things that are very foreign. They’re able to relate to it in ways they didn’t think they would. It’s very illuminating.” 

In a typical, three-hour session ($85 per person) for groups of up to 18, participants gather glass from the furnace and make paperweights or flowers. Six-hour sessions ($185) lead to the creation of hand-blown cups. Larger groups can book live, interactive demonstrations, as well as hands-on studio experiences that utilize the fusing and flameworking studios as well as the blowing studio.

Public Glass has proven especially popular with Bay Area tech groups, says Watson, pointing to a client roster that includes Apple, Genentech, Google, Square, Airbnb, 23 and Me, Pinterest, Yelp, Twitter, Facebook and Adobe, in addition to many scientific research corporations and health-service providers. 

“There’s so much interchange between art and technology and the sciences,” Watson notes. “The exchange we have is critical and crucial for us as artists, and we hope it also benefits people going the other way.” 

The hotel is an experienced matchmaker when it comes to CSRs.

 

To the annals of great bakery hybrids like the cronut, duffin and cretzel, add the churro croissant from Los Angeles bakery Pitchoun! A flaky pastry dusted with cinnamon sugar and filled with vanilla custard cream it combines French sophistication with the childlike joys of theme park eats. Originally put on the menu for the month of November, the churro croissant has been extended through January and, perhaps, beyond.

 

Just when you think there's nothing new in the world of breakfast cereal comes this innovation from chef Joey Maggiore, owner of the three Hash Kitchen breakfast spots in Scottsdale, Arizona: cereal shooters. Maggiore creates a boozy take on the milk that has been soaking in a bowl of Captain Crunch, Cocoa Puffs, Fruity Pebbles or Cinnamon Toast Crunch. Added to the frothy milk are, respectively, hazelnut liqueur, coffee liqueur, fruity vodka and spiced rum.