We're on Twitter

Join us on Twitter at http://www.Twitter.com/GabesGurlEP - in Twitterland, that's @GabesGurlEP. We love Twittering and keeping up with fellow Tweeters and the both useful and useless information.

We'll see you there- be sure to say hello if you're on. :)

Enjoy dessert tonight... something with chocolate and bacon...

Recovered and Back to Business

It's been a tough recovery, but at least it can now be called a recovery. Getting back to business is now THE priority. A lot of time has passed, and double-time is definitely in order. During my time off, I had a LOT of time on my hands. I discovered how fortunate I am to have survived this medical crisis. I discovered that we often take certain things for granted, but I appreciate things and people much more. A near-death experience is an excellent motivator. :)

Gabe's Gurl Event Productions has expanded focus, and has a snazzy "new" (updated) website to prove it. We planning, organizing, and planning to re-introduce ourselves to Nashville, the mid-south, and the gourmet food and beverage industry in a delicious way. Keep in touch- we may need help. :)

Enjoy dessert tonite.... a huge dessert, like there's no tomorrow...

The Stuff that Food and Travel Dreams Are Made Of...

Experience the Caribbean's first farm-to-table resort--at a summer discount


Farm-fresh cuisine has yet to take off in the Caribbean since most ingredients are still flown in from the United States. But Anguilla's lavish, 93-room CuisinArt Resort & Spa--a Greek-inspired hotel from the man behind the eponymous kitchen company--is a notable exception on the island.Already blessed with a stunning white-sand beach, an elegant pool and a state-of-the-art spa, the property also houses a hydroponic farm that's a draw unto itself. This 18,000-square-foot greenhouse (the Caribbean's first) and its trellised vegetables, bursting lettuce plots and giant herb planters inspire the resort's innovative cocktail menus and French-Mediterranean cuisine--even its spa treatments.You can bask in an organic garden wrap at the Venus spa ($120), sip a cool cucumber-and-sage martini at the beach bar ($15) or dine on Anguillan lobster rolls with hydroponic ratatouille ($28) at Santorini, the resort's elegant restaurant. You can even swap beach time for a hands-on cooking class ($85), where you'll prepare a three-course lunch based on the farm's bounty.Granted, this kind of culinary extravagance is expensive to maintain, and CuisinArt's posh beachfront junior suites typically cost $920 per night in high season. You'll save (big) by going now, when the hotel's Smart Summer Stay promotion drops rates to $371 per night (based on a four-night stay) and puts this culinary retreat within the reach of more budgets.

From their website...

MEDITERRANEO – OUR POOLSIDE RESTAURANT

BREAKFAST AND JUICE BAR 7:30 am – 10:30 amYou can stay in bed and sleep the morning away, but eventually you’ll get hungry. Don’t get up! Enjoy real French pastries – baked just before you wake – delivered directly to your bed, or head down to Café Med. Our signature breakfast menu, and the fresh juices and smoothies from our juice bar, let you make every morning one of a kind. For a little extra eye opener, try one of our special morning cocktails.

LUNCH 12:00 noon – 4:00 pmDuring midday sun, our lunch menu provides the perfect break from the beach and the heat. Enjoy a glass of wine and a light lunch, or indulge in a little more. Salads grown right here on the resort grounds speak for themselves, offering the phenomenal freshness that will bring you back again and again. Our brick oven pizzas have quite a reputation already, and our panini are building one, too! There is definitely something for everyone here.

DINNER 6:30 pm – 10:30 pm (closed Tuesdays & Fridays)Our lively, modern Mediterranean brasserie isn't just for lunch anymore. It features a modern brasserie menu with inspiration from the mediterranean, Spain to France to Italy and Greece. With specialties roasted in our professional brick oven, homegrown hydroponic tomatoes and beautiful Parma hams, every meal is a real culinary experience.

Overview Mediterraneo Santorini Chef's Table Wine Cellar & Testings Lobby Bar & Beach Bar Menus Gift Certificate Cuisinart Kitchen Products

Foodies, I say we should unite, join forces, and treat ourselves to this stunning getaway- you in?

And thanks to Tasting Table for the information!

Enjoy dessert tonite...

It's Been A While...

Sugar sculptures by Chefs Andrew Manchester & Jared Danks at the Gallery.

I know, I know- I didn't plan to abandon everything and everyone, but something unplanned, unexpected, and unignorable (is that a word?) came up. I haven't been around because I have been very, very sick. I'm happy to report I am much better, though still recovering. Being online, in the community, and actively growing Gabe's Gurl is very important to me, and it has been sooooooo hard to deal with this situation. Everything happened very suddenly, and the pain was excrutiating, so I was very heavily medicated for most of April. I could do nothing. NOTHING. After an ambulance ride, a blood transfusion, three surgeries, an iron infusion, numerous IVs and needle pokes over two weeks in the hospital, and countless visits to different doctors, I think it will all be over soon. :)

Though I won't bore you with all the ugly details, I would like to stress the importance of knowing yourself, knowing when something is wrong, and not ignoring your "symptoms". I'm one of those who was constantly on the go, and brushed off every ache and pain as stress, or would say that the extreme fatigue I was feeling was "laziness". Not so, and I'm very fortunate to even be alive right now, according to my doctors. The aches and pains are talking to you, and it's up to you to hear your body and handle that immediately.

Don at Donald Yeager Photography sent me the pics from the Gallery, and I was so excited to finally be able to see them. I've gone thru hundreds of images, literally, and hope to have them posted on Gabe's Gurl and some on here in the next couple of days- it takes a while, and I'm moving slower these days, but, hey, at least I'm moving, period. :) I did manage to get some uploaded at Sugar Social, so jump on over there to take a look.

It's time to get started on Gallery 2... where does the time go? We'll move on to that shortly.

Enjoy dessert tonite... maybe something cold and fruity. :)

We Did It... Pictures Coming

We arrived and conquered, rested and relaxed, and now we're back at it, dreaming up amazing ways to excite the foodie crowd in the south. Pictures are coming shortly- thank you for being so interested in seeing them, and thanks for all the support and assistance that made the first ever Gallery such a blast.

Don't forget to join Sugar Social- visit our new social site now!

Can't wait to share them all ...

The Gallery's Special Guests Introduced...

There are just a few short weeks to the Gallery launch, and all is SWEET!

Thank you, patient souls- anxiously awaiting the announcement of the special guests for the debut of the 2009 Sugar Is Art Gallery has been no easy task, I'm certain. Wait no longer- your patience is now rewarded in a very big way.

We are excited, honored, pleased, and bursting (seams) to announce...

Chef Jared Danks, Culinard

Pulled Sugar and Blown Sugar Demonstrations

Jared Danks is a graduate of the Florida Culinary Institute and later apprenticed at the renowned Kings Bakery in Boca Raton. After completing his education, Jared worked as a pastry chef in Martha’s Vineyard, Mass. In 1996, Jared moved to Atlanta to accept the position of pastry chef at “Riviera” under Certified Master Chef Jack Shoop. He then honed his skills by serving as the assistant to Master Pastry Chef Chris Northmore, then became Executive Pastry Chef at a prestigious private golf club in Atlanta. Jared’s awards include three gold medals in national pastry competitions, team captain of the National Pastry Team 2005 and 2007, team member in the 2006 national bread and pastry team championships, and 2008 sugar casting challenge.

Chef Andrew Manchester, The Hermitage Hotel

Pulled Sugar and Chocolate Demonstration

Andrew Manchester attended the Art Institute of Atlanta for two quarters while working at Metrotainment Bakery and before beginning a two year apprenticeship with Chef David Jeffries at the Four Seasons Atlanta. After a move to Nashville in 2006, Andrew worked at the Wild Boar for six months before landing a position at the Hermitage Hotel, where he remained for one and a half years. Andrew spent ten months at Provence Breads before returning to The Hermitage Hotel in August 2008, where the 30 year old presently turns out amazing sweets and desserts for hotel guests and events.

Providing "live art" entertainment for Gallery guests...

Bodhicitta!

Bodhicitta approaches the ancient art of Belly Dance with a modern perspective. While being respectful of tradition, this diverse group of performers embraces the evolution of dance by using varying genres of music in their choreographies and uniquely notable stage antics to present an impressive collaboration, a performance not easily forgotten. Nominated Nashville's " Best Interpretive Artist", Bodhicitta has quickly gained the respect of local artists and continues to impress and excite audiences at home and abroad with a show that onlookers find 'delightfully unexpected’ ... a ' refreshing surprise' . A professional performing troupe since January 2007, Bodhicitta has instructed and performed internationally, most notably at Spirit of the Tribes (Ft. Lauderdale , FL) and Bergenfest ( Bergen, Norway). Together with her troupe mates, founder Gwyn Lister offers the world of Belly Dance a unique style rooted in 'Tribal' philosophies of this art form with a diverse point of view as each member brings forth her own history and passion for dance.

The Gallery Has a NEW Website

Check out SugarIsArtGallery.com, our cool new space on the world wide web! The site will be updated regularly as needed, and will contain all the information about the Gallery and so much more. Be sure to change your bookmarks, and edit your Favorites to reflect the new website address. A special thank you and note of gratitude goes to Rick Schroeppel of Elm Tree Web Design Studio, who got our new site up and running in no time flat and helped us navigate a very stressful situation and potential major crisis.

Visit Sugar Social Lounge, and Join F R E E!

Spread the word, and let's grow this network!

TidBits and Morsels

We hope to soon begin compiling a list with links of partner bakeries, chocolatiers, cake designers, and more who go above and beyond for their customers and their communities, and offer creative, top quality using the best ingredients possible. To have a favorite location listed on our site, we'll need the business name and location, the owner's name, company website, a picture representing their main product line, and a short paragraph telling why this particular company is so amazing. Of course, the business needs to be licensed and legal. Just give it some thought for now, and we'll definitely talk more about it later and how it relates to the Gallery.

More news and updates are coming soon, though this should hold you until the time and energy to get everything typed up, organized, and legible replenishes itself! Thank you forever for your time, interest, support- and as always, there is always time for involvement, and we can never have enough volunteers!

Enjoy Dessert Tonite... maybe something fruity.... :)

New Website Alert!

This is a super-quick note to announce our all-new website, SugarIsArtGallery.com! The site is now live, and will be updated regularly. We'll soon have Gallery details posted, so check it out often. Be sure to update and saved pages and bookmarks that you have in place, so you don't miss out on anything.

If you haven't had a chance to stop by the new Sugar Social Lounge, please do so- and while you're there, sign up for a free membership so you can participate, post events and pictures, and more. We have a membership goal of 100 by the end of March- sure it's ambitious, but very do-able. Let's see how close we can get... we'll see you there...

Rick at Elm Tree Web Design did the fresh new site for the Gallery, and we can't thank him enough! When you're ready for a new site (what are you waiting for?! lol), contact him and tell him that the Gallery sent you.

Enjoy dessert tonite... and then more tomorrow for Valentine's Day... :)

The Latest News

The time continues to fly by, even though I beg it to stop! It's been longer than I intended since updates and information have posted, but please know that Aleia and I are working nonstop to make sure the Gallery debut on March 8 is a fabulous time for all, and that the groundwork is laid for an awesome new series of culinary celebrations in Nashville.

I had occasion to spend a few days in Orlando this week, and though the change of scenery and mini-break from Nashville was great, the weather was a bit... well, not the image your mind generates when you think Florida. It rained- and I mean rained!- all day Monday. Tuesday and Wednesday were bright and sunny, though a bit chilly. I always attempt to locate cool eating spots and bakeries when I travel, but am disappointed to say that I didn't stumble upon a single non-chain or non-grocery dessert establishment. My internet connection was spotty while there, and we were barely able to check email, let alone search for area bakeries. I will, however, be able to devote more time to that quest this spring, and I'll share all the sweet stuff I'm able to find in Orlando. :) Of course, any suggestions and links relating to where to find fabulous sweet treats in Orlando are always appreciated!

March 8 is quickly approaching, and I can't wait to see everything and everyone at what is basically "the ultimate dessert party". This unique event will be fun, enlightening, casual, stress-free, low-key... and delicious. :) The cold, "convention center" feel of bright, loud, and random will not be a part of the Gabe's Gurl Event Production experience, as we strive to create an intimate, unique, and quality environment for enjoying, exploring, celebrating, and indulging in top-notch beautiful foods and sweets, one that you will come to expect and appreciate.

On to the news... It's not news that our Official Website has not been updated, and I am very, extremely unhappy about that. Turns out that the company selected to handle this extremely important task was not up to the challenge, and GGEP has parted ways with that incapable crew. A fresh, new website with a brand new company is in the works, and will be introduced shortly. The situation is being resolved, and it will be viewed as one of those learning experience things that supposedly make us better and wiser. :) In the meantime, if you have difficulty emailing Melissa@sugarisart.com, please use this link. The new site and emails will be posted as soon as it's ready.

We have just established Sugar Social, a new member-based online group for socializing, shooting the breeze, and networking within the sugar art and pastry industry. Membership is completely free, and signing up takes just a minute. You will then have your own page and profile, plus the ability to chat, list and promote sugar and pastry related events, share information, sites, and links that would be of interest to the network, post pics, and more. You will also be able to mingle with others who share your interests, be a part of meetups, read about others in the industry, and more. Get involved, check out the site, and offer feedback on how to improve the network as well as any glitches encountered. The site was created by "sugarists" for "sugarists", so let's grow our network!

Our confirmed special guests will be announced- be sure to check the Gallery Newsletter that will be hitting inboxes this week!

Though I have much more to share, now would probably be a good time to end since this post has become fairly large. I guess that's what happens when a week or two slips by. :) I'll end by reminding that there is still time to get involved, and don't let your budget- or lack of- stop you from participating. Contact us anytime, for any reason- we always enjoy hearing from you!

Enjoy dessert tonite.... with someone sweet... :)

NOTE: Wiring IS Allowed!

I have so much to catch you up on- but this will be kept short and sweet for now:

Entries and displays CAN have wired gumpaste flowers. There is a mistake in the rules that was missed, and just in case I don't get that updated, wiring IS allowed! No problems, no issues, we won't even check for that. Wire your flowers and support your sculptures if you like! More importantly, get your registration forms in and get your creations going :)

Displays have no entry fee. If you want to display your work just because you're proud of it, or as a way to support the Gallery, we welcome you! We need to know about it (them) ASAP for space assigning purposes, so please submit a registration form and mark it "display only". We're gathering up prizes for anyone wishing to enter, so if you are entering something to win, the entry fee applies. There'll be more details and updates in a newsletter going out this week.

Any questions or clarifications needed? Email me- love hearing from you, and can't wait to see you!

Enjoy a frosty cold dessert tonite... tucked under the toasty warm covers, of course!

Exhibit Space, Sponsor Tables, and Displays, Oh My...

I really appreciate all of the positive comments and feedback that come in on most everything related to the Gallery and GGEP's purpose in life. It shows that our efforts do not go unnoticed, and you possibly love the sweet stuff (and food in general) as much as we do. Though organizing this event- any event- is hard and expensive work, it's so worth it in the end because of the people that enjoy and benefit from these efforts. Suggestions, ideas, and comments are ALWAYS welcome- as a matter of fact, we love hearing from guests, attendees, foodies, and vendors. There's always an open door (make that inbox!) when it comes to sincere and constructive input. We want to provide events, excursions, and classes that you will enjoy, be a part of and get excited about, and that will bring something fabulous to your life. If none of those things happen, then we've totally wasted our time and money- and yours. We wish to give you what you want, but we can't possibly know what that is if you don't connect with us and get involved.

The economy is a mess right now, we all know that, though I refuse to use the "R" word. We all are feeling the effects in one way or another. The situation is what we make it, and sitting around waiting for things to happen, improve, get better, whatever, on its own is useless. Still going to live life, invest in and grow my business, spend money (as wisely as always, of course), and still find ways to get wants and needs. Cut out completely? Never. Change some habits? Well, duh! lol The internet bargain shopping for shoes and serious markdowns may stop for a while if that means an occasional ribeye the size of a human head, with all the mushrooms and onions that'll fit on the plate is an option, or a splurge on a gourmet sweet every now and then is in the cards! Probably MITN (mo' info than needed- made that up!), but, hey... :)

Let's talk pricing for just a moment. If I could afford to feed anyone and everyone, I would do so just because. Same thing with the Gallery. Right now, though, not an option (see previous paragraph). The original plan for the Gallery, developed last spring-ish before the bottom completely fell out, involved 3 days, national and local advertising, big names, $$$$ booths, and all the bells and whistles. Nashville needs some focus on food, we thought. Economy crashes, financing dries up, corps cut back and/or fail, Gallery and GGEP gets caught in the crossfire. For a while, it was 'do we, or don't we?' Should we go forward with plans or wait until things improve? Hmmmm... but when will THAT be? Well... we opted to move forward, but downscale. Start local, establish our brand, make it super affordable, and get people interested.

Now, realizing that everyone's finances are different, and knowing that we really wanted locals to take advantage of this unique event, we drastically dropped the exhibit investment. We also realize that we still need to be more creative in making the Gallery accessible to everyone who wants to exhibit. I am always about negotiating and compromise. I like to find creative ways to meet a goal, and make a situation beneficial for everyone involved and make it possible for more participation. But on the flip side, exhibitors need to remember that we have lots and lots of costs to cover. Venue, advertising, rentals, labor, equipment, special guests- none of this stuff is free, and in order to offer a product (event) that hits the mark and serves its purpose and people, it has to be done all the way or not at all. My grandmother always told us as kids "If you're gonna do it, do it right the first time". I swear I apply that principle to every single day in my life.

So, with that said, here's a unique offer. We're applying the Priceline name-your-own-price theory here, to see if this will make your life easier. Exhibit investments are currently discounted at $250, but are going to increase to $350. Now through Wednesday night, Jan 21, exhibitors have the chance to "Name Your Price" for your exhibit at the Gallery. Reasonable offers will be accepted, no questions asked. Keep in mind that you'll be expected to confirm your offer with reservation and payment in full within 24hrs of your offer (online via PayPal or Google checkout or check mailed) being accepted. A reasonable offer will include a dollar amount that you can afford plus a donation of goods or services to the Gallery (please explain in detail), quantity, and its approximate value each. This is for exhibits (booths) only. Your communication will be 100% confidential. Just be reasonable and fair, please- we really do want to work with you and do what's best for the Gallery, so if you don't respond and get involved NOW, it's your loss! lol Send email to Melissa@sugarisart.com and you'll get a response within a few hours, possibly sooner.

Finally, a couple of cool links... Cakewrecks is too funny- and the name says it all! These pics are really great- this parent loves being a parent!

Enjoy dessert tonite... then have the leftovers for breakfast... :)

Gallery Updates and Treats

This has been a super busy and productive week (or has it been two?) and I'm really tired and still trying to play catch-up from family visits and meetings, but wanted to post a quick note to verify that my existence and efforts continue! :)

I also want to introduce you to Aleia, who just joined GGEP and is hard at work on the Gallery. You'll get to meet her soon, and may have occasion to talk with her before the event.

The behind-the-scenes efforts to pull together a fabulous launch event continues, and we still are being creative, and meeting people, and involving all sorts of fun sugar art and themed goodies. Since the purpose of this event is to celebrate the art of sugar and sugar as art, don't be surprised to see lots of non-edible creations that resemble and make you think of the real stuff- and we'll take extra care to indicate what can be eaten and what should just be admired. :)

This event is a personal mission and goal for me, and I really hope that guests, attendees, and friends really fully realize that the Gallery is a labor of love, a personal passion brought to life in Nashville simply because I love the art, I love beautiful food, and luscious dessert, and creative treats. It simply is amazing to me, and I want to share that so others can appreciate an art form that does not receive all the recognition that it should, especially here in Middle Tennessee.

I'm thinking of starting a site for food lovers, a site that offers free membership and members will talk food, share recent dining experiences, have meet-n-greets- basically a community of foodies. We'll be the source for posting and advertising food events and happenings, and will talk about new products and eateries and chefs and bakeries. I have NO IDEA what this undertaking would be called- but it should embrace both food and dessert lovers. Any ideas?

A new promo will be going out this week, that will offer anyone who wishes to have a place at the Gallery a less-expensive option than our already super-cheap Exhibits. That is being written up now, and should hit mailboxes by Tuesday. Remember, the best rate for Exhibits expires on Jan 15, so get those reservations and display entries in NOW! I was asked if you can sell- yes you can, and we don't take a penny in percentage. I never really understood that one. This new option will be for those who DON'T want to sell, but maybe give out coupons and flyers and samples, and show some displays. We really, really, really appreciate your support, and are looking forward to a great event. Bakers, pastry pros, chocolatiers, confectioners, and sugar artsits- THIS EVENT IS FOR YOU! We love what you do!

A small HINT: I want to tell you more about what's going on and who you'll see... and I will soon... please don't hold this against me... BUT I will give you a HINT to one of our special guests: check out the fabulous pictures for a glimpse of who's in store!

I'm so excited (and so nervous at the same time!) to have been invited to the Middle TN's ACF chapter monthly meeting next week, to visit with the chefs and present GGEP and the Gallery. Since GGEP will be focusing on the food industry, this is a great chance to meet this esteemed chef organization and get them involved in and supportive of what we're doing. Wish me luck PLEASE, and pray that I don't pass out- or worse- in front of them. I like to stay out of the spotlight, so this is completely freaking me out. lol

Finally for now, we are also organizing a Dessert Social that will take place Saturday evening before the Gallery. It will be a dressy casual event where you can meet the exhibitors and professionals and event organizers and basically schmooze and snacks. We'll know for certain this week, and of course will totally fill you in on the details.

Enjoy an amazing dessert tonite...