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... :)

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... :)

Fighting Hunger & Celebrating Sugar Art...

I hope everyone had a really wonderful Turkey Day. There was a time in my life when holidays didn't mean anything to me. Not only did I not recognize holidays, I flat out didn't like them. They still are not of any earth-shattering importance in my life, but I do try to be more selfless and considerate of family needs and excitement and actually acknowledge them. Somewhat. A little. In my own way. More than I did the past 10ish years. It's a start, right? :) But no matter how much I didn't get into holidays, I always had a desire to feed people, regardless of whether or not it was a holiday or an any day. I strongly believe delicious, freshly prepared food is a human RIGHT and not a privilege, and I am now determined to do whatever I can to ensure that everyone has food to eat whenever they are hungry.

Because of my belief, the decision to support our local food charities was a no-brainer. Nashville has a wealth of amazing food options, and doesn't get the credit it deserves or earned- Gabe's Gurl Event Productions is working that end of this equation! My hope- and goal- is that we can come together as an industry to help replenish the depleted food supplies that are in high demand right now.

I know that times are tough right now, and we all have had to make some changes, cutbacks, and sacrifices to weather our troubled economy. While I feel certain that our economy will soon rebound, the emotional, physical, and mental effects of hunger, and in its more serious form, starvation, are lasting. We cannot ignore the plight of those whose times may be a little harder than ours, and I just ask that we do what we can to fight it.

Because of such tough times, donations to Second Harvest are down dramatically. We are getting some things set up that will make donating easier. In addition, we will be doing an onsite food drive where Gallery guests can bring items to donate at the door. It doesn't have to be much- just do what you can.

Have dessert tonight!

What's In A Logo? Merchandise!

What is an event without branding? Exactly! I am very proud of the Gallery logo- it pretty much is the vision that came to mind immediately after the name and concept did. This logo was created exclusively for the event by Silverface Designs (thanx, Todd!). Todd is very talented, PATIENT, and easy to work with. In fact, he is working on the logo for another of our events as I type, and it's almost complete. I hope that he will stick around for a while, as he has been a huge help to GGEP. If you need some design work done, Todd at Silverface Designs is your guy- contact him at Silverface@hotmail.com, and tell him Melissa sent you. I can't wait to announce the next event- total foodie bliss!

A logo needs to speak volumes about what's to come. It should make a statement upon first glance, and encourage viewers (all potential guests) to seek more information. It should grab the attention of your target audience, and reflect the tone and the purpose of the event.

Once a great logo is achieved, that logo needs to be EVERYwhere! With the Sugar Is Art Gallery debuting in 2009, it is important that people get to know the logo. Brand recognition is everything- but we'll talk more about that later.

We have some fabulous branded items available- Todd did a really great job! Check out tshirts and bags here, and more tees and totes and household items here. There are several designs to see that are not shown here, so go check them out!

We hope you enjoy- and you'll show your support for the Sugar Is Art Gallery and proclaim your love of sugar art by sporting these cool designs! And, they make great gifts for the sugar enthusiast in your world... they'll thank you. :)

Eat cake tonite!

General Info About the SIA Gallery

It's a cold and rainy Monday in Nashville- I happen to like rainy days, so I'm using today to get some things done for the event before everyone takes off for the rest of the week for the Thanksgiving holiday.

I'll take this time to offer a bit of information about the Gallery, as far as rules, entry guidelines, etc, are concerned. The main point to stress here is creativity- don't limit yourself to anything, and push yourself to so something fabulous! I'm sure all your work is fabulous, so let's go for more "unique" and "over-the-top", things that will leave people talking!

1. With the exception of bases/stands/support, the piece that you enter must be 100% edible and created with sugar. This includes the "glue", as so many have asked!

2. Your piece does not have to use homemade components if you are entering a display category. You can use store-bought donuts, hard candies, chocolates, etc.

3. Your piece DOES have to be homemade if you are entering the display AND tasting category. It needs to be 100% made by your hands, without exception.

4. We've kind of already covered what "sugar" means, but just as a reminder, any sweet, edible medium goes. Think fudge, cookie, chocolate, blown/pulled sugar, melted chocolate, solid chocolate, chocolate chips and wafers, cake, buttercream, fondant, caramel, toffee, marzipan, puddings, meringue- that should be plenty to get that creativity flowing! :) If you're not certain still, feel free to ask!

5. This part is pretty important as well- Description. A complete description is to be included with each piece you submit. NO NAME OR IDENTIFYING INFORMATION can be included on this description- only the TITLE of the piece, medium(s) used, technique employed, estimate of hours it took you to complete, and your inspiration. Be detailed and descriptive- our attendees want to understand your creativity. Each description should be typed on a standard 8.5 X 11 solid color sheet of card stock in an easily legible font large enough to be read without being picked up.

You can submit a business card-sized name plaque (or actual business card) that can be attached AFTER judging.

6. Fashions category include wearable art, like clothing, jewelry, belts, shoes, handbags, etc. This will be BIG fun, and I'm very much looking forward to seeing everyone there!

2009 Sugar Is Art Gallery

This is the first ever Sugar Is Art Gallery, going down March 8, 2009. We are very excited about this event, as it promotes my undying love for sugar arts and gourmet sweets. I designed cakes for many moons for various events and occasions, and though I chose to stop doing cakes professionally, I never lost that passion to see and experience them. This event is my way of getting my beloved beautiful, delicious edible works of sweet art in front of the world, so that people can appreciate the tremendous amount of work and skill that goes into to creating them and they can experience them in person. Seeing them on tv is awesome- it creates that curiosity and awe; but nothing- NOTHING- beats the up close and personal moment of feasting on the edible art with your eyes while savoring the scents of luscious buttercream icing, fresh chocolate truffles, and rich vanilla as it totally surrounds you and elevates your culinary senses to an entirely different level...

Tickets for this event are on sale now, and you can get 'early bird' pricing if you get yours now. If you're a sugar enthusiast or professional, you'll really love the opportunity to participate and show your stuff!

I don't know what it is about sugar art, cakes, chocolates, etc, that draws me in. I can't resist seeing beautifully done sweets, and I always want to experience more. I want to know what its made of, how long it took, how much of a challenge it proved, the inspiration behind the design... it's especially odd that I don't have a huge sweet tooth, either, especially in comparision to the total level of adoration. :) Don't get me wrong, I love dessert, and have it as often as I can- and the more unique and untraditional the better!

The SIAG will have a major charitable aspect, and I hope that everyone who attends will participate in our efforts. Every guest is asked to bring two (2) non-perishable food items to donate at the door. The food we collect will be donated to assist Nashville's fight against hunger. With food being so near and dear to us, I think it only appropriate that we do our part to ensure that a good meal is not a privilege, but a right to every person on this planet. We also are thinking up ways to be a little more creative in the charitable food donations department- any ideas?

Though I have no interest in cake designing anymore, I still remain active in the kitchen. Once I get this part of the company set up and self-sufficient, I may have a gourmet baked line coming. More on that later.... :)