ira burnhans Archives

New Clay & Paper pottery from Ira Burnhas has landed in the Gallery

March 28, 2017 By Morgan

Clay and Paper have quickly become one of the favorites here at the Clay Coyote Gallery. Ira Burhans has been a potter for over 30 years, getting his start at St. Cloud State University. His family has a cabin on Lake Washington—just north of us. We love having the local connections!

Ira is the clay part of the company, his wife Barbara Melby-Burhans is the paper sculpture half. Their studio is now in Palm Harbor, Florida. You can see the influences of the sand and water in his carvings and glazes.

The attraction is simple, strong thrown and altered forms, nature based carvings, warm ash glazes and very functional. They will become your favorites too!

Carved masterpieces from Clay & Paper

September 22, 2016 By Morgan

We first introduced Ira Burhans’ work in the Gallery this summer, it was such a hit that we brought in even more for the holidays. His carved pots are the perfect addition to your table.

Ira received his degree in 1980 from St. Cloud State University just 45 minutes north of the Clay Coyote. Ira still has a family home just minutes from The Gallery, but he resides in Palm Harbor, Florida, where he and his wife run a business called Clay & Paper.

Many of Ira’s pots come with recipes ideas (shown here: cheddar cheese potato bake, or as we call it here hotdish).

Click here to see a video of Ira throwing.

Call, email, or visit the Gallery and anyone of our team members can help you bring home one of these masterpieces.

Apricot Vinaigrette

June 21, 2016 By Valerie

Ira Burnhans’ functional pots are new to Clay Coyote Gallery. Here is what Ira says about his work, “I am drawn to the classic Japanese pottery that influenced many potters. The simple shapes and glazes seem to fit those pots so well.”

Many of his pieces are accompanied with a tasty recipe. Today I created his Apricot Vinaigrette. His mixing bowl was the perfect pot to whisk together this sweet and zingy vinaigrette. I tossed it with arugula and pea shoots from Rebel Soil and topped it with pears and strawberries from Loon Organics. It was topped with blue cheese. It was a refreshing treat during this warm weather.

Apricot Vinaigrette:

¼ cup apricot all fruit preserves

1 small shallot minced

2 tbs. Seasoned rice vinegar

⅓ cup olive oil

Salt and fresh ground pepper to taste

Combine shallots, preserves and vinegar together in mixing bowl, pour olive oil in while whisking, salt and pepper to taste. Toss with fresh greens, pears, strawberries, and top with crumbled blue cheese. Stay posted for more Coyote recipe favorites.