Mentorship Project, part II

Here is the second half of my notes on Heather and my sessions in the studio as part of the Guelph Young Artist Mentorship Project through the Guelph Arts Council, the School of Fine Art and Music at the University of Guelph and Ontario 150. The young artists will be having a show the end of August at the Boarding House Gallery- I will post some notes on that as well.

Mentorship Project- (Part II)

June 28th 

We were not sure if we were going to meet this day or not as Heather would only be able to come if she passed her drivers test the day before. She was successful with her test but did get a bit misdirected when she found herself heading for the highway by habit and had to turn around and get on the country roads. She arrives completely unfazed and dives into printing, completing the next three colours of the print, with an  edition of 12. (I am in awe here as I remember my first drive alone with my new license, it wasn't far and I was frazzled.)
All the while, we are chatting about the many aspects of showing, selling, promoting print work and the application process for shows, residencies and grants. I pass on some valuable knowledge that I received years ago when I found myself discouraged to get my first refusal letter after spending much time on the preparation of an application. I was told that once you prepare a good application, duplicate it and send it out everywhere. If you send out 10 proposals or applications, you might hear back from 3 and might have 1 successful. If you stick to this practice, you won’t find yourself so attached to one call for entry and then completely shattered when it is not accepted. Another good thing to remember when applying for shows (grants, etc.) is that the jury are one group of people who have come together to find agreement in choosing. What one group chooses on one occasion is not the same as a slightly different group on another occasion. So it may not be that your proposal itself is unsuccessful but simply the time and place and within the context of the other applicants, etc. Try, try again. Of course it is important to have let someone whose opinion you appreciate look over your applications first!
Heather is interested in something I show her and call a ‘brag book’. This is a portfolio with clear sleeves that is handy for keeping a copy of your bio, statement, CV, installation photos, awards, show posters, invites, etc. Not only is this a good way to protect these papers and keep everything together but is an easy way for someone to find out quite a bit about you at a glance.

July 9th Sunday 

This is our last formal meeting as part of the mentorship program. Heather arrives and gets to work cutting her printed gampi pieces to prepare for chine collé. Her 4 colour registration went very well, especially because the plate and the paper were semi-transparent. I get the feeling that Heather is a meticulous and precise printmaker who has had to let go of her strict habits for this print, not so much with the new technique but definitely in working with the gampi. This last part of the project proves more difficult but she moves through with a willingness to screw up a few pieces for the sake of learning. In the end, the work is lovely and Heather and I both feel it was a worthwhile accomplishment for her. Of course the teacher always learns a bit on the journey with a new student and I am grateful for the experience to work with such a talented and positive individual.
Today we discuss the mentorship group and their attempts to work together at a distance in preparing their exhibition at the Boarding House Gallery. Luckily the date has been changed to August, which will give them some much needed time to prepare.  We chat about travel and far away residencies and wonderful ways to learn and adventure within the printmaking community. Heather shows me the brag book that she has put together and I am very impressed with how much she has accomplished so far in her short career. I make a few suggestions to make it more visual and suggest the addition of a CV at the front. She announces some very exciting news that she received recently (She is the recipient of Open Studio's Don Phillips Scholarship!!) and we chat about what a great opportunity she has been granted. The next year looks very promising for Heather and her printmaking practice. I feel fortunate to have been able to spend this time with her in my studio and I look forward to following her print adventures at Paper, Sweat, Ink.

Mentorship Project

Hello hello! I have not written for some time, but am ready to spend some time sitting and catching up. Seems there is much to write about. Most recently I took part in a mentorship project through the Guelph Arts Council and the Studio Fine Arts and Music at University of Guelph called the Ontario150 Young Artist Mentorship Project 2017. Below is part I of the diary notes and photos that I took during our time working together.

Mentorship Project- (part 1)
I first met Heather at the Art Council offices where we heard a bit about the program that we had both applied to take part in. The group of mentors are introduced to our Young Artists and I find I have been paired up with a printmaker named Heather Thomson. Heather has lots of questions and ideas, is animated and her excitement is infectious. I am looking forward to our time working together! The office is across the road from my studio, so after the meeting we run to my studio to do a quick tour and exchange contact information.

June 15th, evening
We arrange to meet at my studio on the evening of the15th. The focus of Heather’s interest is divided between professional development and printmaking technical.  We figure that we can manage both in our sessions if we are well prepared. She is excited to do some printmaking that will not be graded and is keen to just get on a press again for the first time since graduating from the fine arts program at Guelph. Heather has prepared quite a long list of questions for me and we decide to have question/answer time in the middle of our visit, between preparing some experimental pronto plates and printing the pronto plates on my etching press. Heather’s printmaking interests and experience is mostly CMYK in lithography and screen printing. My experience is in intaglio and relief but I am familiar with a lesser known lithography technique, called Pronto plate that I can print on my etching press. This plate comes prepared for you to draw on with Bic pens, Sharpie markers, litho crayons, tusche wash or anything greasy. Heather is particularly interested in this techniques as her drawing tool of choice is a ball point pen. I am excited to introduce her to this simple litho technique that she may be able to do on her own, away from the University studio.
Heather gets to work on her sample plates, trying all the different drawing tools that I present to her. We chat all the while and move through various questions covering exhibition strategies, getting yourself out there and applying for shows. We are busy with this until we realize the time and decide to continue with the questions next visit. We will have to quickly print the test plates to see how they turn out. The results are good with the second inking and printing and I think that Heather is happy with how well the ball point pen works with this type of plate. We clean up and I send her home with some pronto plates to work on so that we will be able to jump into printing at our next visit.
We both agree that the time seems very limited for the type of project we want to accomplish. We are going to try to arrange more time so that we both feel content with the outcome.

June 20th Sunday afternoon
We meet when Heather is able to arrange a ride from Oakville where she lives and is currently without a drivers license. Heather arrives with plates prepared for a 4 colour separation drawing of a cactus in bloom (I am not sure of the name of this one but it looks slightly festive : ) Printing and questions go well and Heather is able to get familiar with the process, printing her first colour on very fine gampi silk paper. She is diving into this process with the hopes that she will be challenged and learn. Working with very fine tissue papers is an exercise in patience, but I feel the pay off will make the struggle worthwhile.

So far, so good. Above the second colour printed on the gampi silk.

Fete Romantique!

Had a wonderful Saturday evening out with some friends enjoying the Guelph  Arts Council's

fundraising grand prize, Fete Romantique, which was a delicious 7 course meal by Platters Catering.

Chris and I with 6 of our friends were whisked off in a stretch limo to various surprise destinations for different courses of the evening- along with some wonderful wine pairings prepared by Orest Poluch, product consultant at the LCBO on Scottsdale.  He kindly sent me the list of wines and the dinner menu, which I will post here in case you are curious about those as well as the heavenly food that Platters prepared for us.  Thank you to Chris's mom Marg who gifted us her winning prize and much thanks to the Guelph Arts Council for putting on such a delightful evening for us.

Jay, Kate and Chris feeling like rock stars

Kate and Tanya in front of a Suzy Lake art installation at the Macdonald Stewart Art Centre

 Kate could not help posing with her favourite piece in the Oh, Canada exhibit

Jay, Seth, Charles and Dean discussing the furniture on show

Riverslea house at Homewood where we had our main course and more wine...

Tanya and Susan making plans to carry on

Jay and Seth at Riverslea

 There will be some better photos I will post soon, Dean Palmer was our evening photographer.

So this is the info. about all the food and wine but be warned the descriptions are
quite extensive and might make you very hungry... or thirsty.

 Fete  2012
#1
13TH STREET CUVÉE
SPARKLING BRUT ROSÉ
VQA

To go with the appetizers (First course, and extra with Second course.)

First course
Brie En Croute
Prosciutto Wrapped Black Mission Fig Stufed with double cream brie,
Grilled and Naped with a Honey Pepper Glaze
Smoked In House Smoked Quebec Muscovy Duck, Complimented with a Red Currant, Chive & Summer Melon Salsa
Turtle Toast  A Seasoned Herb Crostini Topped with a Savoury Olive Salsa and Shaved Asiago
Seared Beef
Spice Rubbed Alberta Tripple A Beef, Complimented with a Goats Milk Feta & Garlic Aioli in an Herbed Phyllo Shell

Second course
Seared Scallops & Heirloom Tomato Frizzay Salad
A Lightly Dressed Frizzay Salad With Chopped Heirloom Tomatoes and Rendered Doubble Smoked Bacon


WINE INFO-
Made from pinot noir, chardonnay and a little syrah, this is made in the 'traditional method'. It has a lovely pink hue ... and it shows vibrant but serious fruit flavours and bright and approachable acidity. It's exceptionally well made and simply very drinkable, either on its own or with food.

This wine was not exposed to oak and did not undergo malolactic fermentation. The fine salmon pink hue suggests a delicate wine, but it is full of surprises.
The nose hints at aromas of red berry, mineral, pink biscuit and subdued notes of caramel which will develop with further bottle age during which the reaction Maillard takes place.
The mousse is extremely creamy and fine, like a mouthful of whipping cream, but the wine is dry and quite bracing with a long, fine finish of fruit skin, stone fruit and light toast.
Sparkling wines such as this, with their hint of sugar, bright acidity and, of course carbon dioxide have all the necessary tools to age well for years.
Although delicious and perfectly appropriate to drink this wine immediately, if you happen to forget a six pack or two in the cellar, don’t fret as this wine will age gracefully for 3 or more years as long as the cellar is a steady cool and the bottles are not exposed to direct light of any kind.


#2
HINTERBROOK ESTATE WINERY
2010 RIESLING

(To go with the Third  course and Fourth course)
Third  course
Gnocchi with Caramalized Sweet Potatoes and
Sauteed Mushrooms Tossed with a Light Tomato and Chive Salsa.

Fourth course
Walnut Crusted Quail
Seared and Crusted with Toasted Walnuts and Stilton Blue Cheese
Naped with a Maple Cream Glaze Sitting ona Bed of Organic Greens


WINE INFO- Nestled among the farms and vineyards of Niagara-on-the-Lake's Lakeshore Region stands Hinterbrook Estate Winery, Niagara's newest premium winery. Our mantra has always been one of developing the best quality of wines while being sustainable. The environment is our legacy and we at Hinterbrook are doing our best to ensure that we are responsible stewards.

It takes passion to make a wine that is enjoyed by many and we, at Hinterbrook have tremendous passion. We believe that the environment is a gift and as stewards it is our responsibility to make sure our wine-making is sustainable and not detrimental to our environment. When you taste our wine you will know that this wine was made with passion, heart and responsibility.
 
Our grapes are hand-picked, hand-sorted and gravity fed on one level. This, in combination with our very talented wine-making team of Vines to Vintages, lead by the multiple wine award-winning winemaker, Natalie Spytkowsky, equates to wines that are unsurpassed in quality.

The Riesling grapes are hand harvested and hand sorted in the vineyard and on the crush pad;
gently whole cluster pressed with a long press cycle reducing any phenolics bitterness.
The Riesling juice is cool fermented and fermentation was stopped just a little bit earlier allowing the wine to still have some residual sweetness balancing its natural acidity.
This natural balance adds to the wines complexity, character and structure.
The wine is made by taste and not by science.
This Riesling has lots of peach qualities both on the nose and in the mouth, the finish is limeade with a touch of sweetness. Velvety smooth so it glides right down and you're ready to sip again.



#3
CHARLES & CHARLES
2009 CABERNET SAUVIGNON/SYRAH

(To go with the Fifth course.)

Fifth course
Herb And Mushroom Crusted Beef Tenderloin
AAA Alberta Beef Tenderloin Crusted and Accented with
a Shiraz, Shallot & Red Currant Demi Glaze.
Caramalized Sweet Potato Medalions.
Doubble Baked Sweet Potatoes Accented with a Saffron
Maple Rosemary Rub.
Grilled Capsicum Tower with Reduced Aged Balsamico with the herbed crusted beef,
grilled veggie skewer baguette.

WINE INFO- Individually, Charles Bieler and Charles Smith are synonymous with high quality, value-priced wine; together they are unparalleled.
51% Cabernet and 49% Syrah with rich aromas of mixed berry fruit, smoke and vanilla.
This is bottled joy.
All the fruit is grown in the Wahluke Slope AVA (Columbia Valley) by the Milbrandt family.
The wine is dark, almost black, with a brooding nose of blackberry, cranberry, tobacco and sweet oak.
The fruit carries through on the palette where you also find great texture, soft tannins and a long finish.
The cabernet sauvignon was raised in 1-3 year old French oak barrels and the syrah was fermented and aged in stainless steel.

Dry, medium bodied, soft and straightforward offering more vanilla and mixed berries, with ripe raspberry shining through mid-palate, and closing with a dry finish.
Thoroughly charming from beginning to end.
A good partner for grilled steak with mushroom sauce.


#4
STONEY RIDGE
2009 CRANBERRY ICE
Dessert Wine
(2 bottles @ $29.95)

(To go with the Sixth course.)
SIXTH COURSE
White Chocolate Raspberry Torte Garnished with Fresh berries and coulis.


WINE INFO- Aromas of cranberries, raspberries and ginger leap from the glass and invite a tasting. The wine is medium-bodied with upfront sweetness that evolves into mouth-watering tartness.

#5

FONSECA
2005 LATE BOTTLED VINTAGE
PORT


 (1 bottle @ $22.95)

(To go with the Seventh course.)
Seventh COURSE
 Imported and Domestic Cheese Platter with Cracker
Assortment of Freshly Brewed Coffee with Tea Selection

WINE INFO- Fonseca LBV is the perfect finish to any meal.
It benefits from being decanted and should be served in a generously proportioned wine glass so that its rich fruity nose can be enjoyed to the full. Excellent with fully flavoured cheeses, especially blue cheeses such as Stilton or Roquefort.
It is also delicious with desserts made with chocolate or berry fruits.
A well-balanced wine, bringing both rich fruit and sweet tannins to go with dense concentration.
There is ripeness from black jam and sweet jelly, followed by a good core of dryness.
A fine, elegant bouquet. Intense dark chocolate and rich luscious black berry and cherry fruit aromas.
Full, ripe, rounded fat fruit mouthful.
Fills the mouth to bursting with juicy black fruit, liquourice and chocolate. A wine with lovely textural quality; velvety, smooth.
The finish is full of flavour and wonderfully intense and long