Feeds:
Posts
Comments

Posts Tagged ‘cfada’

For the Palette and Palate Stroll, the Corrigan Gallery LLC is pleased to welcome once again Barsa Tapas, a Spanish tapas restaurant located on trendy upper King Street.

The Sea by Gaston Locklear

The Sea by Gaston Locklear

For the art and food event, the Corrigan Gallery will present a show titled “Atmosphere” with works by Gaston Locklear and other gallery artists. The gallery opened its doors on September 1, 2005 at 62 Queen Street, Charleston, South Carolina, just off the corner of Meeting and Queen streets in the historic downtown Charleston. 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, 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 asin situ studio pieces.

Barsa’s proprietor, Drazen Romic, is always working hard to think of innovative ways to bring people to the popular revitalized upper King Street area and is a pioneer when it comes to unchartered territories and the potential they can offer to business owners and the community. Romic opened the very successful Lana restaurant 8 years ago on Rutledge and Cannon long before that area was on the map as a culinary hotspot and it is at Lana where he discovered Barsa’s Executive Chef Cole Poolaw.

Chef Cole Coolaw

Chef Cole Coolaw

Originally of McColl, South Carolina, Poolaw moved to Charleston seven years ago to ultimately pursue a career in culinary arts. He attended Trident Technical College’s Culinary Institute while working full time at Lana Restaurant honing his skills and training under Chef John Ondo. At the young age of twenty-three Cole took the helm as executive chef of Barsa tapas, lounge, and bar. There he has ventured into Spanish cuisine and traditional tapas while staying true to his roots and integrating his own Southern charm. Having a deep commitment to local sustainability, he strives to use only the freshest ingredients sourced from nearby farms. Always a purist in the kitchen, his food profiles are simple and clean yet comforting and satisfying. Whether on the line or visiting with guests in the dining room, you’ll find him with a smile and a true enthusiasm to evolve and expand his culinary palate.

Read Full Post »

Cherry by Wanda Steppe

Martin Gallery gathers some of the finest contemporary artists in their fields together under one roof. Upon entering the historic Grand Salon of Martin Gallery, one experiences a soaring space filled with the exquisite color and texture of oils, acrylics, bronzes, marbles, terra-cottas and richly hued glass. Martin Gallery features contemporary art, representing about forty nationally and internationally renowned artists. The array of different styles and works of art at the gallery keeps visitors engaged and contemplative. The gallery provides works of thoughtful beauty to enhance residential and commercial surroundings.

For the Palette & Palate Stroll, Martin Gallery is pleased to be paired with Oak Steakhouse, a true Charleston favorite. Touted as “one of the best and most distinctive steakhouses in America,” Oak Steakhouse, owned and operated by The Indigo Road restaurant group, showcases world-class American cuisine in an elegant setting that captures the essence of fine dining in Charleston, S.C. Located on downtown’s historical Broad Street, Oak presents an inspired selection of Certified Angus Beef steaks, seafood specialties and vegetarian dishes featuring regional ingredients from Lowcountry farmers and fishermen from executive chef Jeremiah Bacon.

Set in the restored 150-year-old South Carolina Loan & Trust bank building, the elegant ambiance at Oak Steakhouse artfully blends the old and new. The restaurant’s 18-foot ceilings, arched windows and 150-year-old heart of pine floors complement custom chandeliers and locally commissioned artwork. With three floors and five distinct dining rooms, the multi-dimensional space offers a variety of dining options ranging from private group dining rooms to an intimate table for two.

Chef Jeremiah Bacon of Oak Steakhouse

Executive Chef Jeremiah Bacon’s menu highlights include succulent steaks such as the marinated 28 oz. Certified Angus Beef Prime bone-in ribeye, as well as seafood favorites like the pan-seared sea scallops served with roasted exotic mushrooms and a foie gras au poivre sauce. A Charleston native and College of Charleston alumnus, Bacon attended the Culinary Institute of America (CIA) in Hyde Park, N.Y. After graduating from the CIA in 1999, Bacon moved to New York City where he spent 10 years working for legendary restaurants such as River Café, an award-winning riverfront restaurant in Brooklyn, N.Y., and ILO in midtown. Bacon left ILO to join the staff at Le Bernardin, the famed seafood restaurant of celebrity chef Eric Ripert. In 2004, Bacon was part of the opening crew of Per Se, which along with Le Bernadin, earned Four Stars from the New York Times and Three Michelin Stars.

When Bacon returned to the Lowcountry in 2007, he passionately incorporated a local-first philosophy into his culinary practices by building strong relationships with local farmers and fisheries. Bacon joined Oak Steakhouse as executive chef and partner in November 2010 and brought this philosophy with him to add his personal touch to the menu, taking it in a progressive, yet local direction.

Read Full Post »

"Fancy Collar" by Nancy Van Meter

“Fancy Collar” by Nancy Van Meter

 

Dog & Horse Fine Art & Portraiture, established in 2001 by Jaynie Milligan Spector and located on Church street, is a source for dog and horse paintings and sculptures by top quality nationally and internationally known artists in the United States and Europe who create 21st century works of art, as well as portraits of animals and their human counterparts. Ms. Spector studied with Sothebys Auction House in London, England, and worked as an art advisor in New York City, North Carolina and Florida. She is able to find the best quality artists who reflect 21st century art while also masterfully depicting dogs and horses. A former director of 19th century art at Christies also assists Ms. Spector with earlier period paintings.

Dog & Horse offers top quality artists who work in styles from traditional to contemporary.  Clients are able to find the right artist to suit their taste and budget, whether they want the number one painter of dogs in the world or affordable top quality artists. Many of the gallery’s artists also masterfully paint men, women and children. For this year’s Palette and Palate Stroll, the gallery will feature “Miniatures” an art form since the 15th century including works by Nancy Van Meter, Beth de Loiselle, Paul Eaton and small watercolors by Nancy Pellatt.

ZeroGeorge_CannonGreen-514x516For the event, the fine art gallery is paired with a very exciting new restaurant, Zero Café + Bar. A casual bistro style café located on the ground floor of Zero George Street Hotel, features al fresco dining options and covered piazza seating. Distinguished as a 2014 Best New Food Hotel by Condé Nast Traveler and a 2014 Best New Cooking Class by FOOD + WINE, the team behind Zero George is passionate about food and places a great emphasis on creating a unique in-house culinary program. They source herbs, vegetables, rice and seafood from local farmers and fishermen. Our chef’s kitchen garden provides ingredients Zero Cafe and cooking classes.

Chef Vinson Petrillo

Chef Vinson Petrillo

Lead by Chef Vinson Petrillo and his culinary team, cafe’s  fare features locally grown and season ingredients which have been thoughtfully paired with a curated list of small production, boutique wines and craft cocktails. The culinary team is as passionate about food as they are about service and hospitality. Their dedication to the culinary arts has earned them recognition as a Top 5 Foodie Hotel in the World by Condé Nast Traveler.

Chef Petrillo has a passion and appreciation for natural, local ingredients infused with his contemporary American Style.  All of his dishes are elegantly prepared in the Zero George professional display kitchen, located in the property’s original circa 1804 carriage house.  The seasonal menu features a variety of small plates, compelling dinner specials and wine parings. The a-la-carte menu is approachable, hyper-seasonal, and features the freshest herbs and vegetables from the on-site kitchen garden.  Furthermore, the Zero George team is proud to support local farmers and fishermen by utilizing top quality products available in Charleston.

ZeroGeorge_CannonGreenChef Vinson Petrillo’s culinary career began at the age of 15 at the Parsippany Hilton in New Jersey. After graduating from Johnson and Wales University in Charleston, Petrillo worked in some of the nation’s best restaurants, including New York City’s Caviar Russe and Abe & Arthur’s. He comes to Zero Café + Bar after his role as Chef de Cuisine at Prospect in Brooklyn, New York – a modern new American restaurant focused on sustainability and local, fresh ingredients. Petrillo is a two-time winner of Food Network’s Chopped and Chopped Champions and was named to the 2013 Zagat New York City’s “30 Under 30” list.

Read Full Post »

 

West Fraser | Hunting Island | Oil on linen | 20 x 24 inches

West Fraser | Hunting Island | Oil on linen | 20 x 24 inches

Helena Fox Fine Art, located south of Broad in Historic Charleston, specializes in fine contemporary representational art. Established in 2004, the gallery is a compilation of national and international artists, including renowned Southern painter, West Fraser. The varied collection of work mingles impressionistic landscapes and streetscapes, maritime paintings, plein air travel paintings, still lifes, and trompe l’oeil, with modernistic architectural paintings. Wildlife sculptures by internationally acclaimed sculptor Kent Ullberg and exquisite handcrafted 22K gold jewelry by celebrated Welsh goldsmith Sarah Amos will also enthrall you on your visit to the gallery

Helen Fox Fine Art proudly represents the following artists: Sarah Amos, William R. Davis, John Cosby, William McCullough, Arnold Desmarais, Julyan Davis, Kenn Backhaus, John Budicin, Terry DeLapp, Donald Demers, Mary Erickson, West Fraser, Joseph McGurl, Billyo O’Donnell, Joseph Paquet, Kent Ullberg and Jeffrey Larson.

Chef Craig Deihl, photo by Peter Frank Edwards

Chef Craig Deihl, photo by Peter Frank Edwards

For the 2014 Palette and Palate Stroll, the gallery is partnering with Cypress restaurant. Cypress, housed in a historic two-story building on East Bay Street in downtown Charleston, S.C., opened in 2001. Led by two-time James Beard nominee Craig Deihl, the team at Cypress uses Lowcountry ingredients to showcase Deihl’s signature style. Executive Chef Craig Deihl, recognized as one of the nation’s youngest, talented chefs, infuses classic Lowcountry cuisine of the South with an innovative combination of flavors from around the globe. In 2007, Deihl authored his first cookbook, Cypress, which has immediately received rave reviews from culinary experts.

The menu, which includes dishes such as Crisp Wasabi Tuna with a ginger-garlic glaze and Certified Angus Beef® Filet of Beef with housemade Boursin cheese and Deihl’s award-winning in-house charcuterie program, the Artisan Meat Share, which produces over 80 types of meats, is complemented by a wine list displayed in a three-story wine wall, featuring vintages from well-known to small, boutique wineries around the world and sweet creations by Andrea Upchurch.

Andrea Upchurch

Andrea Upchurch

In 2013, Andrea Upchurch was named the Executive Pastry Chef at Cypress where chef Deihl makes charcuterie dreams come true. Also, running the sweet side of things at Blossom and Magnolia, Upchurch is pushing the envelope at Cypress a little. “My goal is to play off Craig’s stuff. I want to do desserts that are light and clean,” say Upchurch. She will be serving her sweet, dreamy creations at this year’s Palette & Palate Stroll.

Read Full Post »

 

Adrift in Red by June Stratton

Adrift in Red by June Stratton

Robert Lange Studios represents artists and photographers who demonstrate the finest of contemporary American Realism and Abstraction. The gallery is working as a catalyst in the city, representing some of the city’s finest, most innovative artists who are changing the art scene in Charleston. For the Palette & Palate Stroll, the gallery will present June Stratton  in her show titled “Flutter.”

“As a diversion from my usual figurative art works, I decided to create drawings that were intended as dreamscape studies for larger figurative paintings these combine a cast of inhabitants from  my nocturnal wanderings. These smaller drawings have become alluring similes of dream portraits all on their own. These new art works are Pastel and Silver Leaf on Canson paper. The silver leaf within these pieces is both a metaphor of reflective meaning and an intentional nod to aesthetic appearance of iconic drawings of centuries past,” says Stratton.

At this year’s art and culinary affair, Robert Lange Studios will collaborate with McCrady’s.

Since arriving in Charleston and joining McCrady’s in 2006, Chef Sean Brock  has taken Charleston’s culinary scene by storm; just recently opening yet another amazing culinary destination, Husk. One of Charleston’s youngest and most celebrated chefs, chef Brock stands as a front runner of the modern cuisine that infuses fresh, locally grown ingredients with an unexpected flair.

As the winner of the Food Network challenge “The Next Great Chef, a two time nominee for the 2008 and 2009 James Beard Award for “Rising Star Chef”, and 2010 James Beard Award “Best Chef Southeast” Winner, Brock captures a field-to-table experience that brings familiarity to the palate but is presented in an innovative way. Bringing a new style to Charleston’s dining scene and Charleston cuisine to new heights, McCrady’s has been ranked as one of the top 10 restaurants of 2008 in North America.

Shortly after accepting his position with McCrady’s, chef Brock began the development of a 2.5 acre farm on Wadmalaw Island which would later serve fulfill the voluminous needs of the kitchen and the demands of an increasingly high end food community, chef Brock wanted to create a true field-to-table experience, not only for his guests, but for his staff.  “Food should be a treat for the emotions as well as the palate,” says Brock, “at once comforting, exciting, and entertaining.  We like to surprise and delight our guests with familiar flavors presented in unexpected ways.” Brock’s talent in the kitchen is unsurpassed and has contributed to the growing sophistication of Charleston as a whole.

Read Full Post »

Robert Palevitz | Melon and Grapes II

Robert Palevitz | Melon and Grapes II

Located on King Street in Charleston’s art and antique district,The Sylvan Gallery has established a reputation of bringing some of the finest international work to the Charleston forefront. Representing more than 25 artists globally, the gallery focuses on 20th and 21st century representational art. Owned and operated by Joe and Janie Sylvan, the gallery is helping to bring diversity to Charleston’s art scene.

For the Palette & Palate Stroll, the gallery in association with Morris & Whiteside Auctions, LLC, will feature a special preview of original small works by many of America’s leading contemporary artists. Buyers can acquire these works in a unique auction on Saturday, July 19th at 1:00 p.m. at The Sylvan Gallery, 171 King Street, Charleston, South Carolina. While all paintings will be estimated at current market value, reserves will be set significantly lower and many of the paintings will be offered at no reserve to afford both young and experienced collectors an opportunity to add to their collections. Some works will be sold framed and others will be sold unframed. Seating will be limited and there will be no telephone bid service. Absentee Bid Forms are available. Please see the works and download the from at http://morriswhiteside.com/small-works-fine-art-auction/category/77.

HallsThe Sylvan Gallery is pleased to welcome their partner restaurant, Halls Chophouse for an unforgettable evening of fine art and exquisite food. Located at 434 King Street, the restaurant is a family inspiration that has taken shape over many years. With extensive experience in the hospitality industry, the Hall family values the importance of true hospitality and comfort. Halls Chophouse presents delicious cuisine in an energetic, visually striking environment. The restaurant features exposed brick walls, leather banquettes and warm lighting true to old-world traditional steakhouses. The 160-seat chophouse is situated on two rustic floors with tables and banquettes available for general dining. Complemented by superior service and a knowledgeable staff, Halls Chophouse offers the community of Charleston, South Carolina a sophisticated, quality cuisine. Halls Chophouse is a “Classic American Steakhouse” located in historic downtown Charleston.

Halls Chophouse upstairsJeanne and Bill Hall, Sr. has spent over forty years operating hotels and restaurants in Pinehurst, NC, Hilton Head Island, SC, Napa Valley and Pebble Beach, CA. Bill also managed outposts of the Ritz-Carlton Hotels and the Cloister Resort & Beach Club in Sea Island, GA. Tommy Hall who has spent over ten years in the restaurant business joins the team after 6 years as General Manager with Del Frisco’s Double Eagle Steak House in Dallas, TX. Billy Hall has worked around hotels and restaurants throughout his life. He joins the family after working in sports for the last 12 years in Major League Baseball, Major College Football and the NFL. Definitely check out the restaurant for a Gospel Sunday brunch & live music! One of the best in Charleston!

Read Full Post »

Shrimp Cocktail by Shannon Smith Hughes

The gallery known for contemporary realism and color, Anglin Smith Fine Art (formally Smith Killian Fine Art) is located in the heart of downtown Charleston’s French Quarter District at 9 Queen Street. The gallery has been featured in national publications, including AmericanStyleCoastal Living and Southern Living, and features works by Charleston artist Betty Anglin Smith and her triplets — painters Jennifer Smith Rogers and Shannon Smith, and photographer Tripp Smith. In addition to these artists, the gallery represents sculptor Darrell Davis; works in oil by Kim English and Colin Page are also available.  Subject matter ranges from local and European landscapes to architectural works and still life, figurative and abstract.

At this year’s art and culinary affair, Anglin Smith Fine Art collaborates once again with Circa 1886A long-time supporter of the Charleston Fine Art Dealers’ Association, Circa 1886 is one of the restaurants that come back on board each year supporting us in our efforts to raise funds for art education in Charleston.

Chef Marc Collins

Chef Marc Collins

To complement the gallery’s new works, Executive Chef Marc Collins will present a tasting that reflects his modern and innovative approach to traditional Southern cuisine. At this year’s event, he will be serving Shredded Lamb Osso Bucco and Cous Cous salad with yogurt dressing in small servings. Chef Collins draws inspiration from many cuisines around the world to create a menu that is truly unique to Charleston’s fine dining restaurant scene. Drawing inspiration from historic Southern dishes and always highlighting what is local and in season, Chef Collins puts a healthful, distinctive spin on classic Lowcountry dishes. This means there is less butter and cream than typically found on Southern menus. Whole grains are incorporated to dishes and ingredients are used at the peak of flavor. The result is satisfying dishes that retain their bright, bold flavors without the large amounts of fat found in many restaurant dishes. From our Plantation Rice Bread Rolls made in house daily, to the selection of local fresh seafood, to Pastry Chef Lovorn’s incredible desserts, Circa 1886 promises one of the best restaurant experiences in Charleston, the region we call home.

Chef Collins earned his formal culinary training at the Pennsylvania Institute of Culinary Arts in Pittsburgh from where he moved to San Antonio, Texas. Here he worked at La Mansion Del Rio under French Chef Guy Collinet; he then continued to hone his skills at La Louisiane and the Fairmount Hotel, perfecting his talent in the French culinary technique.

Circa foodIn 2001, Chef Collins moved to Charleston, South Carolina, where he was given the prestigious title of executive chef of Circa 1886. A true hidden gem, Circa 1886 is nestled in the gardens behind the Wentworth Mansion downtown.  Thanks to Chef Collins’ dedication to excellence, the restaurant has earned many accolades and awards, including the AAA Four Diamond Award, the Mobil Four Star Award, the DiRoNA Award for Fine Dining, as well as the Wine Spectator’s Award of Excellence. Chef Collins has also received numerous personal honors that include being named a “Chef to Watch” by Esquire magazine in 2001. The son of an artist himself, Chef Collins brings an affinity for creativity and innovation to the preparation and presentation of every dish he serves.

Read Full Post »

Older Posts »