Ella W. Richardson Fine Arts & BLU: Partners for the 2012 Palette and Palate Stroll

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.

Historic Church by Stapleton Kearns

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.

Charleston Courthouse by Scott Moore

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.

Chef Jon Cropf

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.

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Sneak Peak of the Palette and Palate Stroll Tastings

Here are some menus for the Palette and Palate Stroll, July 16:

BLU Restaurant paired with Ella W. Richardson Fine Art will serve:

“Pan Bagnat”

Tuna Confit, Italian Hard Roll, French Rivera Tapenade

Shrimp Bruschetta

Local Pickled Shrimp, Vine Ripe Tomatoes, Limoncello Pesto Aioli

Roasted Baby Beet Salad

Laura Chenel Goat Cheese Foam, Baby Green Beans, Sea Salt

82 Queen paired with Martin Gallery will be serving:

Lowcountry Loaded Potato

Mini Red Skin Potatoes Stuffed with Shrimp and Lobster and Topped with an Apple Bacon Remoulade

Amen Street paired with Helena Fox Fine Art will serve:

Passed items:

Pastrami Cured Salmon w. Rye Croutons and Cream Cheese

Scallop Crudo on Cucumber Chips w. Lemon, Olive Oil and Caviar

Plated:

Champagne Poached Calamari w. PIckled Vegetables and Pinapple Salsa

Social Wine and Bar will be serving these amazing tastings at Robert Lange Studios:

-Sashimi tuna with white truffle ponzu, hot and sour cucumber and candied lemon.

-House smoked duck breast with glazed parsley root and sour cherry compote.

-Thai spiced shrimp with a salad of crispy yucca, young coconut, dragonfruit and avocado.

-Heirloom tomatos with fennel panzanella, house ricotta and tomato gelee’.

-Dark and white chocolate truffles dusted with pink peppercorn

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Ella Walton Richardson Fine Art and BLU: Partners for the Palette and Palate Stroll

Ella Walton Richardson Fine Art will be displaying new works by renowned artists Craig Nelson and Hilarie Lambert for this year’s Palette and Palate Stroll on July 16, 2010.  Nelson hales from California and is Department Chairman of Fine Arts, Drawing, and Painting at the Academy of Art College in San Francisco, California.  He has numerous awards and an impressive number of both private and corporate commissions under his belt.  After a spring trip to gather references, his show features the bright lights and busy scenes of New York City.  These cityscapes are full of life and detail, and whether it’s a daytime or nighttime scene he has truly captured the essence of the Big Apple.

Hilarie Lambert is one of the gallery’s award-winning local artists, and has been feverishly working on this body of works for the last two months.  Lambert shares an intimate view of traditional Southern scenes – from cotton field harvests to early morning cast-net fishing in the creek.  The light and shadows in her figurative works and landscapes perfectly depicts summer in the south.

Chef Jonathan Hagins of BLU Restaurant

This year Ella Walton Richardson Fine Art will be partnered with BLU for the CFADA’s Palette and Palate Stroll. BLU prides itself on fresh local seafood showcasing the finest in contemporary coastal cuisine as well as an eclectic assortment of small plates or ‘tapas’ perfect for sharing.   Located oceanfront within Folly Beach Holiday Inn, BLU combines indoor and outdoor seating with a panoramic view of the Atlantic Ocean.   With a casual beach bar and comfortable restaurant seating BLU is the ideal setting for a romantic meal for two or for a get-together with friends.  BLU has been awarded Platinum level by the Sustainable Seafood Initiative, the highest level possible.

Chef Jonathan Hagins has recently been announced as the new executive chef for BLU and is very excited about his return to Charleston. Chef Hagins has over 20 years of experience and has spent a large part of his career in the Lowcountry, most recently with Antonio’s in Hilton Head, South Carolina and The Cloisters in Sea Island, Georgia. Chef Hagins is renowned in Charleston as the previous Executive Chef at the Atlantic Room at Kiawah Island Golf Resort. BLU is honored to have him and his creative cuisine will be a vital addition to this years Palette and Palate Stroll.

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