Valentine’s Day Pop Up Dinner

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On Valentine’s Day the blustering cold wind screeched outside, but inside the Morse Block Deli the air and lighting were warm. The deli was transformed into an intimate dining experience for the first ever ‘pop up dinner’, in what will be a continuing series of dinners to explore more of what Barre is growing. With meat from Graze and Gaze farm, vegetables from Bear Roots Farm, and delicious Bonne Bouche goat cheese from Vermont Creamery, the five course meal was planned out for 2 months ahead of time, making it truly a labor of love.

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Course 1: Bulls Blood Micro Greens Salad served over Confi Chicken with Roasted Cabbage and a Blood Orange Caesar Dressing

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Course 2: Smoked Bacon enfolded Beef Sausage. House Pickled Red Onion and Carrot with Mustard

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Course 3: Roasted Cauliflower Soup with Chioggia Beet Chips and herbed Oil.

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Course 4: Heirloom Potato wrapped Beef Tenderloin with broiled Root Vegetables and Demi Glace.

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Course 5: Vermont Creamery Bonne Bouche, Goat Cheese Ice Cream, Goat Cheese Tart, Blood Orange Sorbet with Pomegranate

Invites are mainly word of mouth, so people will have to be in the know to catch the next one. As summer approaches owner and head chef Dustin Smith anticipates a new season to develop his menu around. In true farm-to-table fashion, Smith will be utilizing local ingredients and showcasing their potential by creating dishes unique to Barre. Ever had goat cheese ice cream? It’s delicious, and the cheese is world class.

Princess Zahara

Here are some working photos of a 1ft miniature of Princess Zahara, a character out of the Spider Stories comic book series created by John and Charles Agbaje. Their recent kickstarter campaign to create a 11 minute pilot animation of the comic was a complete success! Great job guys! More progress photos to come.

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Carving the Boar

Over the last 4 months, I have been used the boar head model I sculpted in Berlin to carve the final version in stone. Here are the pictures from that process. Since the early stages aren’t really that interesting to look at, I will start with what the carving looked like about 6 weeks into the carving. Bear in mind I started from a solid block.

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The last photos are after around 3 months of work. We are still waiting on a final template for the background and in the end the background will be pitched stone and in some kind of an oval shape.

Mold Making

photo by Katherin York

photo by Katherine York

photo by Katherine York

photo by Katherine York

photo by Katherine York

Thanks so much to Katherine York for helping out with the process and documentation! Check out her beautiful photos linked above.

 

Something Wild

 

Hey Ya’ll,

been a while since I posted anything. So here goes!

In addition to all the comedy I’ve been doing at night, I have have also been working on a commission for Barre Sculpture Studios back in Vermont. The project is a wild boar, to be carved in granite this winter. Here are some progress shots so you can see the evolution of the piece.

(C) Barre Sculpture Studio

(C) Barre Sculpture Studios

(C) Barre Sculpture Studios

(C) Barre Sculpture Studios

(C) Barre Sculpture Studios

To get a better idea of hair direction, here is a drawing that was done over the photo for some final editing before the sculpture is cast.

(C) Barre Sculpture Studios

 

(c) Barre Sculpture Studios