“History in Repose” by Hans Turner
For more than a decade, the Wells Gallery has played a significant role in developing Charleston as a top fine arts destination. The gallery’s collection represents a diverse array of art, ranging from traditional Lowcountry scenes to more contemporary art by artists from across the nation that paint in a variety of styles and subject matters. At over two times the size of their original location, the gallery showcases a rich selection of paintings, jewelry and hand-blown glass work by some of the nation’s finest artists including Russell Gordon, Gary Gowans, Evan Harrington, Glenn Harrington, Kevin LePrince, Earl B. Lewis, Brad Lorbach, Rick Reinert, George Pate, Sue Stewart, Karen Larson Turner and Kim Weiland.
For the Palette and Palate Stroll, the gallery will feature: Felice Killian of Felice Designs, Rick Reinert and Hans Turner. Felice Killian of Felice Designs will be giving a demonstration on how she makes her unique glass beads. Rick Reinert will be joining the gallery for the event to discuss his work, and paint live. Prismacolor drawings by 18 year old local artist Hans Turner will be on exhibit. The sales from this exhibit will help Hans Turner fund his education at the Art Institute of Charleston in the Fall.
The Wells Gallery is very excited to partner with the Charleston Grill again this year, and honored to participate in this event which supports funding for Charleston visual arts education. Charleston Grill’s delectable cuisine will be prepared and presented by restaurant’s Executive Chef Michelle Weaver. Chef Weaver has worked under the direction of the award-winning and former-Executive Chef Bob Waggoner as Charleston Grill’s Executive Sous Chef for the past 11 years. As her friend and mentor moves towards a new chapter of his career focusing on television, Chef Weaver has naturally and elegantly stepped into the spotlight. Part of the Charleston Place Hotel, the restaurant was the only one in the area to be included in the Nations Restaurant News “Fine Dining Hall of Fame” and in the book titled “The Elite 1000.” Capturing critics’ and diners’ attention by producing menus that combine unusual ingredients with classic techniques, Chef Weaver continues to enhance and expand Charleston’s appreciation for fine cuisine. She has a strong commitment to supporting local farmers and encouraging them to cultivate new and unusual products which she incorporates in her cuisine. “I am inspired by nature. My cooking style takes the freshest ingredients and uses them in the most minimalist way, letting the quality of the product stand for itself. My job is to bring those ingredients together to create a truly spectacular dining experience.”
