The Ice cream Cometh...

Can you ever have too much ice cream? BEAR says NO!
I am inclined to agree with BEAR. Perhaps that's why we get along so well...

Looking at ice cream cones is almost as good as holding one.

Don't you think?

If a French friend invites you to Berthillon you must eat your framboise ice cream in a cup. A cone is not acceptable a table.

 I love this Wayne Thiebaud etching of ice cream in a cup.

Sketching cones is great fun.

But painting ice cream 'from life' has it's drawbacks...

Ice cream refuses to sit still and will melt on you in situe...

Much as I love my ice cream in a cone I prefer not to sit on one...

Nor do I like having a cone plopped in my cuppa - who's bright idea was this?

The Italians like the idea of a half cone...

Laboratorio del Gelato's ice cream is quite pleasent in a cup yet they insist on closing their shop at 6 PM! Why do they think New Yorkers can make it to the Lower East side by 6 PM? Anyone who wants to join me in a PROTEST Demonstration let me know svp.

My latest favorite flavor is Black Sesame at Sundaes and Cones. I have big plans to make black Sesame macarons soon...

These days I'm reduced to grabbing a dixie cup in a pinch. Unlike Paris, which has ice cream shops on every corner (is that why I love Paris?) New York is not so well-endowed.

I'm happy to report Amorino, the French gelato chain has opened a shop in New York. I'm not happy to report it costs $5+. I have my limits.

I'm sorry to report that La Maison du Chocolat, who formerly scooped out their ice cream fresh is now offering only ready-filled cups. A step down in quality IMHO. 

So what's YOUR favorite ice cream flavor?

Do tell all PBers

EAT LOTS OF ICE CREAM THIS WEEKEND!

My Studio 2011

WELCOME! You're invited in to my studio 2011

Not that much different from my studio 2010 is it?

OK maybe it is.

Amazing how many ways you can throw stuff up in the air and it comes down in different patterns like pickup sticks.

These macarons are only 3 months old.

I use a pastry box to reflect the light - another Eureka moment.

Do you believe if you surround yourself with the things you love, eventually they'll sink into your brain by osmosis? I do.

I love Morandi, Wayne Thiebaud, Japanese prints, and Fr pastry.

The studio exhibit is constantly changing.

Here is a pile of Parisian gifts-with-purchase I send out with your watercolors.

 What BEAR is reading these days.

BONJOUR STUDIO 2011!

Guy Martin, Portrait of a Grand Chef

Fruit de la Passion et la Fraise, watercolor, 9" x 11"
I've always wanted to sketch pastries in rows - that's how you see then in most patisseries...
Then I dug out this wonderful cake sketch of Wayne Thiebaud's et voila!
It's an absolute that artists sketch out their ideas before painting. Many pastry chefs, Japanese or otherwise, also sketch before baking their creations.
But who knew Michelin 3-star Parisian chefs sketch as well?
I watched a fascinating documentary on Guy Martin yesterday.
Chef Guy Martin earned his bones not in any culinary school or by doing stages, but on his own cooking in several country chateaux in the Savoy region. He was then invited to cook in one of Paris' grandest restaurants, Le Grand Vefour and won his third star. I've looked in the window and admired the menu, but that's it.

Chef Martin hangs out with artists in his spare time for inspiration...

Then back in the kitchen, he sketches out his ideas like this 'red' ratatouille. Quelle surpris!

Another intriguing thing about chef Martin - he invites French school children in gratis for special lunches to educate their palates. What lucky ducks!

Photo by Merisi

I'm a lucky duck because Merisi of Vienna for Beginners told me I should get an electric knife to cut cleanly through my 'pastry models'. I'm waiting for it to arrive...

Hurry up Amazon...

BONJOUR GUY MARTIN, Chef-Sketcher!