As one of the leading Charleston galleries specializing in modern art, the Corrigan Gallery presents Lowcountry art of the future, featuring works from 14 talented artists, each of whom brings a new perspective to Charleston art. The gallery exhibits works of art both representational and abstract possessing the charm of old Charleston with a contemporary edge. Representing artists whose work is beyond the traditional approach to the southern landscape of marshes and palmettos, the gallery consistently provides new works to see on a regular basis. Artistic vision partnered with an intellectual strength and astute handling of the materials describes the work on display.
The gallery is showing art that is just for that – art! Not following this year’s fashions but reaching towards the future and showing respect for the past, the presented artwork fulfills the beholder’s need for beauty and the collector’s wish for strong investments. This is art for the soul; art that lets the eyes breathe fresh air. Visitors may watch paintings in process on location and view works that have been done en plein air as well as in situ studio pieces. The gallery is also proud to present the works of legendary Charleston native, Manning Williams whose paintings engage the imagination of the viewer, and allow them to travel through the space that he has masterfully created.
Partnering with Cypress once again for this year’s Palette and Palate Stroll, guests will delight their senses with tastings created by Executive Chef Craig Diehl and Pastry Chef Kelly Wilson. Recognized as one of the nation’s youngest, talented chefs, Diehl infuses classic Lowcountry cuisine of the South with an innovative combination of flavors from around the globe. In 2007, Diehl authored his first cookbook, Cypress, which has immediately received rave reviews from culinary experts. “It’s not a cookbook,” says Deihl. “It’s my life.” Craig Diehl masterfully marries local cuisine with the exotic. His acclaimed global fusion menu focuses on fresh, local ingredients combined with international cooking techniques to create distinctive combinations and flavors. Pastry Chef Kelly Wilson, a graduate of Johnson & Wales Culinary Art School, is renowned for her sweet creations and fresh interpretations of favorite treats. Last year, our guests got a chance to savor bacon flavored milk chocolate mousse lollipops that became the talk of the town.