STORY BY BENJAMIN LERNER • PHOTOGRAPHY COURTESY ROBERT DUGRENIER AND ALEX SORENSON
Molten glass is poured onto a surface known as a “ marver ” and used to cook world-class dishes
In the hills of Windham County , an extraordinary collaboration has taken root , blending the artistry of glassblowing with the delicate finesse of gourmet cooking . Robert DuGrenier , a globally-renowned , master glassblower , and Alex Sorenson , a celebrated chef and owner of Blank Slate Kitchen , have teamed up to create “ Glasstronomy .”
In this marvelous , innovative event series , food is prepared directly on molten glass , offering a spellbinding culinary spectacle unlike any other . DuGrenier and Sorenson have hosted an array of events in glassblowing studios in Vermont and New York City , including a special “ Dinner on Glass ” event in October 2023 , which was held at Randi Solin ’ s Glass Studio in Brattleboro , Vermont . The evening served as a benefit for the Brattleboro Museum of Art and the Vermont Glass Guild . It was a collaborative endeavor involving DuGrenier , Sorenson ,
Solin , and chef Neal Myers of the beloved Southern Vermont restaurant and resort , Seesaw ’ s Lodge . Guests experienced a live culinary performance where a multi-course meal was cooked entirely on heated glass . The event showcased multiple glass cooking techniques , which enhanced the flavors and presentation of dishes such as steamed oysters , seared Vermont grassfed beef , and fish .
Years before DuGrenier and Sorenson began hosting glass cooking events together , the genesis of their collaboration began somewhat serendipitously . Sorenson moved to Vermont near DuGrenier ’ s Townshend studio in 2020 , and he met DuGrenier through an innocuous post response on a locally-based online community forum . This initial interaction laid the foundation for a partnership that would soon explore the untapped potential of cooking with molten glass . DuGrenier had already toyed with the idea of integrating glassblowing with the culinary arts , and he found a willing and enthusiastic partner in Sorenson . “ Robert mentioned to me that he had been wanting to cook a dinner with molten glass , and we took the leap together and made it happen ,” says Sorenson .
Though their first attempts proved difficult , they persevered and began finding novel ways to take advantage of the powerful properties of molten glass . According to DuGrenier , cooking with glass enhances the pure flavor of the ingredients . “ Because glass is a vitreous form , there are no chemicals . You get a truly pure sear that preserves the flavor and integrity of what you ’ re cooking .” Given the extraordinarily-high temperatures of the glass , cooking with high-fat foods , such as Wagyu beef , offers an unforgettable visual experience . The fat instantly sizzles , searing the outside while leaving the inside perfectly tem-
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