BIO: My current work is a mix of common things in uncommon ways. I love birds, and I have dedicated my most recent series to a family of crows that I feed from my deck. My children and I enjoy watching their social interactions, and sometimes find similarities to human communication styles.I am also inspired by textiles, old and new. I love looking for the latest trends in art and design. It all began with sewing clothes from vintage clothing and other textiles. There was such satisfaction in taking something obsolete and creating something new and fresh. This creative urge continued to progress into painting and many other forms of creative tinkering. After I had my children, my creations took on a more whimsical feel. I work mostly with acrylic and create my paintings from my heart. On canvas, I begin with using paper, vintage texts or stencils for the beginning texture. Sometimes a translucent layer of acrylic is added and then selectively removed in order to reveal the original layer. This can also give an ‘encaustic’ feel to my work.
Meduim: Acrylic on Canvas
Medium: Oil on Canvas
BIO:I love making jewelry. More specifically, I like shopping for beads, developing the design and construction necessary to put them together, and the physical act of turning raw materials into something both functional and beautiful.I was exposed to art and craft at an early age (thanks Mom) and have very vivid memories of drawing, sculpting, building, stringing – the list goes on – to create functional pieces of art. At age four or five I made a mug in a summer ceramics class. In kindergarten, I learned the most important yet basic rule that has guided my art through my entire life: Draw what you see (thanks Mrs. Gestra).The principal of “draw what you see” is so simple yet it encompasses everything that guides my style today. My designs tend to be very simple in construction but are all durable, easy to wear, and timelessly classy. I let the beads tell their own stories.
Fred Detore and James Privette: Emerald Cove Catering
BIO: Fred Detore, started his love for cooking while watching his mother in the kitchen as a small child. At the age of 13 he started his tenure in the restaurant business. Fred attended Western Culinary Institute in Portland, OR and graduated with honors and a 4.0 GPA. Since then he has shared his skills as an intern at the Playboy Mansion and as a chef at Seattle’s well-known Palisades and Il Fornio Restaurants. James Privette attended South Seattle Culinary Arts School. He met Fred while working at the Palisades Restaurant. Cooking alongside each other the two became fast friends. They soon realized that together their skill and expertise would make a fabulous team and began to discuss their shared desire to open their own catering business… Between the two of them, they bring youEmerald Cove Catering & …… Cove To Go Gourmet Meals…..