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!