Ella Walton Richardson Fine Art is pleased to feature their New England artists, Stapleton Kearns and Scott Moore, during the annual Palette and Palate Stroll. The new works will feature vibrant spring and summer scenes spanning the Lowcountry.
Both artists travel to Charleston at least once a year for weeks at a time to paint the local beauty. This spring they made every day of their visit count by spending their days chasing the light and capturing the beauty that our special area is so well known for. Stapleton Kearns lives in New Hampshire and paints predominantly plein-air style, on-site in the elements no matter the harsh temperatures or dismal weather. Scott Moore resides in Maine and is best known for his unique architectural renderings.
His downtown Charleston scenes are eye-catching, with vibrant rooftops scenes that lend extraordinary views of downtown, but he also has a knack for capturing rural charm, painting the cottages and dirt roads of the outlying areas around town. Both artists use brilliant color – and while they have very different styles, their individual depictions of the Lowcountry always highlight the natural beauty of the area. Kearns and Moore packed in the plein-air painting when they were in town, covering McClellanville to Edisto and everything in between.
For the 2012 stroll Ella Walton Richardson Fine Art is pleased to be once again paired with BLU, a swanky ocean front restaurant located on beautiful Folly Beach.
Offering one of the only true oceanfront dining opportunities in the Charleston area, BLU features a unique combination of spectacular ocean views with delicious seasonal specialties. Jon Cropf, the executive chef at BLU since November of 2010, comments on the popularity of the “fresh catch of the day” menu item and the array of local fish and produce that can be used in eclectic dishes. Cropf graduated from Johnson & Wales’ in Charlotte, North Carolina in 2005. He knew from about age 12 that he wanted to pursue a career in culinary arts and as he’s grown older, the number of benefits have only grown: “Cooking combines science, artistry, agriculture and the environment. It is an amazing mixture; to me it is like a sporting event.” Cropf started at Blu as a Sous Chef when the restaurant opened in March, 2009 and quickly was promoted to Executive Chef in 2010. Cropf delivers local favorites and seasonal specialties in this full-service restaurant where the spectacular views complement the signature seafood creations, and the local ingredients are as fresh as the ambiance. The casual yet elegant restaurant includes indoor and outdoor seating as well as an outdoor beach bar. In a city defined by water, BLU stands tall as one of the few Charleston restaurants with oceanfront dining.