THE PHOENIX ART MUSEUM HAS AN OPPORTUNITY!

I am a member of the Phoenix Art Museum.

Before I joined, they used to host a fall flower show in which floral artists interpreted works of art with a floral arrangement.  Many museums do that.  Some, like the Minneapolis Institute of Art make it a three day event with luncheons, speakers, and styleshows besides stunning floral displays.

About 4 years ago, they hired a new director who promptly canceled that event during her tenure.

Today I received an announcement that a new director has been hired.  Timothy J Rodgers is the new Sybil Harrington Director and CEO of the Phoenix Art Museum.

Tim has experience with the PAM as well as the Scottsdale Museum of Contemporary Art.  (SMoCA)

I hope he can see the value of reinstating the community draw the flower show was to the museum.  As stated, I used to attend the autumn flower event annually even though I didn't belong to the museum.  It was a draw for me and I would drive 30 miles, each way, to the museum for it every year.

I also joined the Arizona Costume Institute a year ago.  I have been attending the regular monthly luncheons and programs.  

This membership has given me a new and fresh prospective on the flower show.  Reinstating the annual flower show would be a huge draw to the museum for non-members and publicity for new ACI memberships .  But, I propose a twist that would involve cooperation between the museum and ACI.

We have all seen the Christmas costumes from floral designers.  It is a new twist on the Charity Designer Christmas tree shows.

There are many, but here are a few:

Heres is something that the Phoenix Art Museum could get behind. But what about changing it up to a spring show? It could be sponsored by the Costume Institute and it could be a huge spring draw!

Here are some examples.  The creations could be gowns or dresses.

  

There could be tutus.

The displays could include accessories such as purses, shawls and shoes!  The whole design community could get behind this, no matter if they are a large or small business.

Or hats!

The flora could be applied to real clothes....

There could categories for fresh flora or silk.

Of course the show could be held in the autumn again.

I still like springtime best.

There is something very couture about spring!

LETS BRING FLOWERS BACK TO THE PHOENIX ART MUSEUM!   

Stay safe!

FREAKSHAKES! WOW!

I HAVE ALWAYS BEEN FASCINATED BY FREAKSHAKES! 

IT IS A NEW PHENOMENON THAT HAS BEEN SWEEPING THE COUNTRY THANKS TO THE FOOD NETWORK SHOWS LIKE "CARNIVAL EATS" AND "I CAN'T BELIEVE I ATE THAT."

THEY ARE KIND OF LIKE THE WHOPPER BLOODY MARY'S THAT BARS ARE CREATING TO SEE WHO CAN PUT THE MOST TOPPINGS ON A DRINK!

LAST JULY 4TH, I DID MODIFIED FREAK SHAKES....THEY WERE ACTUALLY FREAK SODAS!  MINE HAD GLUTEN FREE LICORICE, ROCK CANDY STICKS IN BLUE AND RED AND LOLLYPOPS WHICH WERE TO HEAVY FOR SODAS.

I HAVE A PINTEREST BOARD THAT YOU CAN LOOK AT FOR INSPIRATION: https://www.pinterest.com/dailyelegance/freakshakes/  

HERE ARE SOME IDEAS IF YOU WANT TO TRY CREATING THEM FOR YOURSELF.

THEY CAN BE AS COMPLICATED AS THIS ONE.....

OR AS SIMPLE AS THIS ONE.

JUST BE CREATIVE AND HAVE FUN WITH THEM!

HERE ARE A FEW PHOTOS TO INSPIRE YOU.

GENERALLY YOU NEED SOMETHING STICKY TO ADHERE YOUR TOPPINGS TO THE RIM OF YOUR GLASS.  IN MANY OF THESE PHOTOS, THEY USED CHOCOLATE SYRUP.  I USED KARO CLEAR SYRUP FOR MY SPRINKLES.

I HAVE ALWAYS WANTED TO ORDER ONE OF THESE AND THERE IS A PLACE IN SCOTTSDALE WHERE THEY CREATE A NEW FLAVOR EVERY MONTH.  THAT PLACE IS ZUZU IN THE VALLEY HO HOTEL.  (https://linkin.bio/eatatzuzu)

I FOLLOW THEM ON INSTAGRAM (EATZUZU) AND HAVE WANTED TO GO AND ORDER ONE, BUT THERE IS ALWAYS ONE INGREDIENT THAT PUTS ME OFF.  I WAITING FOR THE PERFECT COMBO!  (THAT IS USUALLY ONE THEY CREATE IN THE SUMMERTIME!)

I THINK THEY ARE SMART SERVING IT ON A HUGE TRAY!

HERE IS THE MARCH OFFERING FROM ZUZU.  IT HAD TEA IN IT!  

THE FEBRUARY SHAKE HAD STRAWBERRIES IN IT!

THEY ALSO DID THIS ONE IN JANUARY FOR CHARITY.

DECEMBER'S HAD MOCHA IN IT.

THE OCTOBER ONE HAD PUMPKIN SPICE WITH CHOCOLATE AND I COULD HAVE HANDLED THAT, BUT NONE OF THE OTHERS HAVE HAD INGREDIENTS THAT I WOULD WANT EAT.  SO I AM PICKY!  I HAVE A SWEET TOOTH.  GIVE ME CHOCOLATE, CARAMEL, NUTS, POPCORN NOT FRUIT, TEA OR COFFEE IN MY SWEETS!

WHEN THEY HAVE A FLAVOR THAT I CAN'T LIVE WITHOUT, WHO WILL GO WITH ME?

CHIC AND YE SHALL FIND: PLATING AND PRESENTATION

CHIC AND YE SHALL FIND: PLATING AND PRESENTATION: I have always been drawn to beautiful food!  I see it on Pinterest and Instagram daily.' Today's chefs are truly artists! Some ...

PLATING AND PRESENTATION

I have always been drawn to beautiful food!  I see it on Pinterest and Instagram daily.'

Today's chefs are truly artists!

Some of my favorite photographs are:

from foodandgardeiningproclub.com

from Tate Dining Room

This is a modern interpretation of a caprese salad.  I actually have these bowls in Minneapolis!  This salad is much prettier that the ones I make!  I guess I am a rustic cook.

Scallops from Karlo Evaristo

from Theartofplating.com

from greenorc.com

Yellow zuchinni spiral, goat cheese sphere and tomato from rubwatches.uk

from archzine.fr

from aliface post tumbler

I think you are getting the idea!

I am always frustrated that I see pretty photos of food art on Pinterest, Tumblr and Instagram without recipes.  Well that changed when I started following Cookniche on Instagram.

They post photos without recipes, but they also have recipes that we could all could try on their website.

This recipe for this beef tenderloin is from Karlo Evanisto.  Get it here: https://cookniche.com/Recipe.aspx?name=KarloEvaristo&IDservice=1370

This smoked duck breast appetizer recipe by Evgeny Nasyrov can be found here:https://cookniche.com/Recipe.aspx?name=EvgenyNasyrov&IDservice=1325

 

This prawn tempura, pumpkin gnochi and tomato fondue by Theodorus Setyo can be found here:  https://cookniche.com/Recipe.aspx?name=TheodorusSetyo&IDservice=1333

This summer duck by Grant Irvin can be found here: https://GrantIrvincookniche.com/Recipe.aspx?name=GrantIrvin&IDservice=1360

This cold angel hair cavier by Sebastien Lepinoy can be found here:   https://cookniche.com/Recipe.aspx?name=SebastienLepinoy&IDservice=1350

The recipe for these seared scallops and twice cooked pork belly by Peter Rollinson can be found here: https://cookniche.com/Recipe.aspx?name=PeterRollinson&IDservice=1173

This recipe for cod and prawns in lobster bisque by Con Vailas can be found here:  https://cookniche.com/Recipe.aspx?name=ConVailas&IDservice=1224

This recipe for scallops with Jeruslem artichoke puree by Phil Clark can be found here: https://cookniche.com/Recipe.aspx?name=PhilClark&IDservice=1324

I could go on and on but I will let you browse the recipes by yourself.  The address is https://cookniche.com/cRecipe.aspx

THE EASTER LUNCHEON THAT DIDN'T HAPPEN

I WAS SO ANXIOUS TO TRY OUT THESE IDEAS THIS SEASON.  I HAVE ALWAYS HAD "FANCY" EASTER DECOR IN ARIZONA, BUT THIS YEAR, I WANTED SOMETHING MORE "EARTHY!"

I STARTED WITH MY CARROT PLATES THAT I HAVE HAD FOR YEARS.  THAT LEAD ME TO THIS PROJECT WHICH I HAD FUN CREATING!

I HAD SAVED THIS IDEA FROM PINTEREST AND THEN ORDERED EVERYTHING FROM MICHAEL'S.

THIS WAS THE INSPIRATION: 

FROM:  https://www.hometalk.com/27933080/spring-carrot-door-hanger

NEXT CAME THE TABLE:

THE CENTERPIECE WAS INSPIRED BY THIS PIN: 

FORTUNATELY, I HADN'T PURCHASED THE CARROTS YET BEFORE I HAD TO CANCEL.  I WAS GOING TO USE REAL CARROTS.

I FOUND THESE ADORABLE CARROT THEMED CANDIES FOR THE LUNCHEON.

MID WINTER, MICHEAL'S CAME OUT WITH THESE CHARGERS THAT RESEMBLED DOILIES.  I BOUGHT A COUPLE AND JENNIFER BOUGHT THE REST FOR MY BIRTHDAY GIFT.

I LOVE THE CONTRAST OF THE BLACK PLATE WITH THE WHITE CHARGER, THE PLATES ALSO BRING OUT THE RIM ON THE DESSERT PLATES.

I HAD VINTAGE WIRE CARROTS THAT I BENT INTO NAPKIN RINGS.  I ALSO HAD PLACE CARDS THAT I ATTACHED A FELT CARROT STICKER (FROM HOBBY LOBBY) AND FROM HOME GOODS, CARROT "CRACKERS" WITH SURPRISES INSIDE.

I FOUND THE LONG WOODEN CARROT BOWL AT MARSHALL'S AND IT WAS TO HOLD CARROT CUT OUT COOKIES.

THE MENU WAS TO BE "CARROTS" FILLED WITH EGG SALAD AND ANOTHER FILLED WITH HAM SALAD.  MY DAUGHTER, KATY, WENT TO OUR COLD MINNESOTA HOUSE AND FOUND THE FORMS AND MAILED THEM TO ME!  (OF COURSE I HAVE FORMS FOR MAKING THEM, DOESN'T EVERYBODY?)

FOR DESSERT WERE MY CARROT SUGAR COOKIES

AND "CARROT" FILLED CUPCAKES.

 NO CARROT CAKE AT MY HOUSE!  ONLY CHOCOLATE WILL DO!

ALONG WITH THE COOKIES AND CUPCAKES, MY GUESTS WOULD HAVE GOTTEN A CHOCOLATE BUNNY FILLED WITH BAILEY'S FOR DESSERT.

I BOUGHT TEN OF THESE TO FILL WITH BAILEY'S IRISH CREAM.

THE IDEA CAME FROM THIS BLOG:  http://www.cedarandrush.com/2019/03/easter-cocktails.html

I CONSIDERED SERVING CARROT MIMOSAS, BUT I WANT TO TASTE THEM FIRST!

I THINK IT WOULD HAVE BEEN A GRAND DAY!  HOPEFULLY, I WILL BE ABLE TO TRY THIS NEXT YEAR.

MY VINTAGE CARROT DESSERT/SALAD PLATES AND

CARROT "CRACKER" FAVORS.

WITH THE LEFTOVER FROSTING, I DECORATED MY FAVORITE CHOCOLATE COVERED MARSHMALLOW EGGS FROM ZACHARY!

HAVE A SAFE AND BLESSED EASTER!