mixed TRA ARTist Cheer 2016

DECEMBER

2016

mixed

TRA ARTist inspired drink guide

OUR CONTRIBUTION TO YOUR HOLIDAY SEASON*CHEERS

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Mary Rousseaux makes paintings and works on paper that

mary rousseaux

are built up through layers of paint overlaid with markmaking using pencil, pen, ink and resin. Rousseaux’s work conveys a layering and compression of time, space and place and is directly informed by the changing landscape of the city of Detroit. Her work continues to explore the ideas of memory and how they weave together to create our reality.

She is an active member of the arts community and has exhibited in the city area for over 15 years. Her work can be found in many private and public collections, both national and international. In addition, her work has been included in publications such as Architectural Digest and Traditional Home and most recently has been featured in the Fox series Empire.

She continues to influence and mentor emerging artist through her dedication as an educator, her open door

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studio policy, and her curatorial practice.

cranberry margaritas

Cranberry Margaritas 4 Servings Ingredients 1 cup fresh cranberries 3/4 cup cranberry juice 1/2 cup tequila 1/3 cup orange liqueur 1/4 cup fresh lime juice 1/4 cup fresh orange juice 2 tablespoons Agave In The RawÂŽ Instructions Put all ingredients in a blender and blend until mostly smooth. Strain through a fine mesh strainer into a pitcher. Serve over ice with fresh cranberries to garnish.

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Katerina Friday is a Russian-born artist with a background

katerina friday

in drawing, painting, and animation. She received a BFA at the College for Creative Studies, where she studied traditional animation techniques, illustration, and multimedia. Her work ranges from representational to abstract and conceptual. Having grown up in Russia, she has lived in Detroit area for the last decade, and brings a crosscultural approach to her art through multiple mediums.

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blue sparkling star

Blue Sparkling Star Blue Sparkling Star made with vodka and champagne Category Cocktails Ingredients 2 ounces orange infused vodka 2 ounces blue curaรงao champagne Method Rim 2 champagne glasses with blue sanding sugar. Pour 1 ounce orange infused vodka into each of the prepared champagne glasses. Pour 1 once blue curaรงao into each into each of the prepared champagne glasses. Top each glass with champagne

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Lenore Gimpert is a 1997 graduate of the Center for

lenore gimpert

creative studies, and received both her MA and MFA from Wayne State University. She has a strong love of history, particularly the Greek Hellenistic, Baroque and Rococo periods. The romance of these periods is portrayed in her paintings and drawings as we view the old and classical through her contemporary eye. Her work constantly is metamorphosed from classical statues, to wrought iron gates, to a combination of statues and gates or furniture details to corsets. She paints very different subjects, from varied times, with consistent elements of curves, femininity and romance. In her art she uses various materials and techniques to fuse the old and new. She emphasizes form over color. Her sparing use of color serves as a signature accent, to give her work an elegant ancient feeling.

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cherry french 75

cherry french 75 Ingredients: 3 Tablespoons of Cherry Simple Syrup (1/2 Cup Sugar, 1/2 Cup Water, 1/2 Cup Pitted Cherries, bring to a boil and turn off heat. Let sit for 10 minutes and chill.)

2 Oz. Gin Squeeze of Fresh Lemon Juice Prosecco Directions: In a cocktail shaker, combine cherry simple syrup, gin, and lemon juice with a couple of ice cubes. Shake for a few seconds.

Pour into two cocktail glasses and top off with prosecco.

Garnish with lemon peel and a fresh cherry.

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Susan Morosky's art develops from an abstract vocabulary

susan morosky

inspired by the properties of water, fields, and their boundaries. She works to create a natural rhythm as a means to reflect spontaneous effects and the underlying forces as witnessed by the human spirit.

In her work, the analysis takes place on the surface of the painting. Layers are continuously reformulated by adding and removing material. Surfaces are candidly penetrated revealing consequences, which become embedded to varying degrees in the final form, finding this process akin to natural forces upon the physical world.

For Susan, making art is a journey to understand the natural world through the observance of movement, form, and color. It’s her approach to visual discovery.

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grey goose le fizz

Ingredients 1 lime 50 ml Grey Goose vodka 25 ml St. Germain elderflower liqueur 70 ml soda water , ice cold ice , cubed Method 1. Fill a flute glass with ice to chill 2. Roll the lime to release the juice and cut in half 3. Squeeze 25ml of lime juice into a shot glass (fill half way) 4. Pour 25ml of St Germain elderflower liqueur into the shot glass (to fill to the top) 5. Fill a cocktail shaker with ice and pour in the elderflower and lime juice mix 6. Add the Grey Goose vodka to the cocktail shaker and shake until the ice is broken and the shaker is cold on the outside 7. Empty your glass of ice then pour in the liquid using a cocktail strainer and tea strainer over the glass (to catch the fine ice) 8. Top up with soda water and garnish with a stirrer

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Laurel Pintynski obtained both her Bachelor's and

laurel pintynski

Master's degree in Fine Arts at Michigan State University.

For Laurel, color is the first and foremost important character in her work, where form and design play supporting roles. Laurel has an immense interest in color as is portrayed in her artwork. Everything in her art, works around this interest. She creates different textures to see how they disrupt or affect the portrayal or interaction of the other colors. The suspended grid systems add dimension and life to the overall form, emphasizing on the sublte movements of the tiles, while the negative space pulls all of the many parts and elements into one cohesive piece.

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raspberry cream mimosa

1 bag frozen raspberries Âź cup sugar 1 cup half and half cream 1 bottle of sparkling wine or champagne raspberries rolled in sugar for garnish, or just plain raspberries instructions Thaw the frozen raspberries in a small pot over medium heat.

Once they get soupy, add the sugar and stir till the sugar dissolves. Taste it. If its not sweet to your liking, add a little more sugar. Some raspberries are sweeter than others.

Puree the raspberries or blend them up good.

Pour them through a sieve so that you get rid of the seeds. Let the mixture cool.

When its cool, add the cream and mix.

Throw it in a container and freeze for 4 hours or overnight.

When you are ready to assemble your drinks, spoon a bit of frozen raspberry cream into a glass. A table spoon or two, HO LIDAY however much you like. Then pour sparkling wine over to the top and drop in raspberry or two for garnish.

Serve.

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Carl Krabill was born in East Canton, Ohio in 1930. He graduated from

carl krabill

East Canton High School in 1948 and attended Mount Union College, Alliance, Ohio, obtaining a degree in business administration in 1952.

After graduating, he served four years in the U.S Air Force. Upon discharge in 1956, he enrolled in Art Center College of Design in Pasadena, California. He returned to Ohio and enrolled in the Art Teachers’ Program at Kent State University, graduating in 1959. He then taught art in the Shaker Heights school system, Shaker Heights, Ohio from l960 through 1985. During this time, he studied with Ellen Johnson and Forbes Whiteside at Oberlin College. While at Oberlin, Ellen Johnson encouraged him in painting. Subsequently, he returned to Kent State for a Master’s Degree in Painting. He also has taught at the Cleveland Institute of Art and Case Western Reserve University.

After he retired from teaching in 1985, he began painting full-time. He had his first one-man show at the Cleveland Playhouse Gallery in 1967, and returned most recently in1995. He was the recipient of an American Council of Learned Societies’ grant, and was awarded a

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Juror’s Mention for painting in the Cleveland Museum of Art May Show in 1966.

earl grey bourbon cocktail

INGREDIENTS 1½ oz bourbon (I prefer Bulleit Bourbon) 1 oz chilled Earl Grey Tea (I used Victorian Earl Grey tea from Teahaus Ann Arbor) ½ oz shot simple syrup 1 blackberry ½ oz St. George Spiced Pear Liqueur (optional) Garnish with a blackberry and a sprig of rosemary DIRECTIONS 1. Muddle blackberry with simple syrup. Crush out as much blackberry juice as you can.

2. Add bourbon, Earl Grey tea, Pear Liqueur if using and ice. Stir until very cold.

3. Strain through a fine mesh strainer into a coupe glass.

4. Garnish with a blackberry and a sprig of rosemary. (If you want to be fancy, poke the sprig into the blackberry and lay across the top of your glass.)

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Matthew MacDougall is an artist working in Encaustic and Mixed

matthew macdougall

Media. Encaustic is "Painting with hot wax", and because the material changes from a molten to a solid state in a matter of seconds, is an exciting medium that presents a unique set of challenges to work with.

These challenges, however, also serve as opportunities as Matthew's paintings often take on a sculptural quality as the pigmented wax is layered, fused, pushed, and sometimes combined with elements from nature. The work is abstract, exploring concepts such as texture, transparency, depth, and ambiguity. Inspiration for Matthew's work is derived from a love for, and connection with the natural environment.

It is innate, intuitive, inspired...

Matthew resides in northern Oakland county with his wife Jessica and three children, Caelie, Joseph and John.

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thyme&citrus moscow mule

Thyme & Citrus Moscow Mule Ingredients: Juice from one large pink grapefruit 4 ounces vodka Ginger beer Fresh thyme Squeeze of fresh lime juice Ice Grapefruit slices 1. Place ice in two copper mule mugs. Divide the vodka and juice from one large grapefruit evenly between the two.

2. Top off with ginger beer to taste, sprigs of fresh thyme, a squeeze or two of lime juice and grapefruit slices.

Enjoy!

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My current body of work explores the over-stimulated mind of the

elle rousseaux

American youth. Contemporary society inundates the youth culture with rapid-fire icons. These icons represent the commercialization and consumptive ideas pushed forward from large industries. My generation has become the captive audience of social media Facebook, Tumblr, Twitter, etc. We are comfortable with abbreviated information, and accepting simple truths.

My use of highly-charged colors, balanced with simple imagery layered on top of one another asks the viewer to look in the pool of information and find his own language. The juxtaposition of the butterfly imagery represents fleeting moments and one's freedom of innocence and youth. I place these images on the final surface of my paintings to symbolize breaking free and escaping from the views and thoughts of our modern society, and the ability to create one's own, no longer bound by to society, by shaping it.

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cranberry meyer lemon ramos gin fizz

Cranberry Meyer Lemon Ramos Gin Fizz 2 oz dry gin (such as Koval Dry Gin) 1 oz heavy cream 3/4 oz cranberry simple syrup (recipe below) 1 oz Meyer lemon juice 1 egg white few drops orange blossom water 1 oz soda water sugared cranberries, garnish (recipe below) Add all ingredients except for soda water (unless you want a big mess) into a shaker cup with out ice. Dry shake for 30 seconds. Add ice and shake, shake shake and shake some more! After about 5 minutes (trust me!) strain into a glass. Top with soda water. Garnish with sugar cranberries. Enjoy the fruits of your labor!

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kim fay

Working Detroit painter, writer, curator, teacher and entrepreneur with film credits and an IMDb page. A passion for art that endeavors to creative excellence and fuels collaborative support of the rich Detroit art community that is the cultural backbone of our city's renaissance.

"I'm continuing to write the art column for DDEAF magazine (cover story this issue!) I have been approached on another writing assignment, but it's not confirmed yet, so hush hush for now. I am enjoying teaching at the Birmingham Bloomfield Art Center going into my fourth year. Working with a new collector and helping to curate an impressive collection of local talent. Pretty stoked about earning my living through so many creative avenues."

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blackberry lemon gin &tonic

INGREDIENTS (MAKES 4 COCKTAILS): 12 blackberries 20 mint leaves (Extra for garnish) 2 lemons (Extra for garnish) 1/4 cup simply syrup 12 ounces Hendrix Gin Tonic water Ice DIRECTIONS 1. Combine 3 blackberries, 5 mint leaves and juice from 1/2 of lemon and 1 tablespoon of simple syrup in each of your four cocktail glasses, preferably high ball glasses.

2. Muddle ingredients until combine and berries and fully crushed.

3. Fill each glass to the top with ice.

4. Add 3 ounces of gin and stir.

5. Top with tonic water and garnish with a slice of lemon, blackberry and mint leaves.

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high school - first 35mm camera - nature photography college -

paul mansky

photomicrography project (botany), employed at Ross Roy advertising in photography dept. b&w silver gelatin processes and large format photography - instructor - Dennis Greaney platinum and palladium printing - mentor - Dick Arentz i have also worked in other "alternative" processes including cyanotypes and van dyke prints I have sold/exhibited pt/pd prints at the TRA ART GROUP gallery which is part of the Michigan Design Center in Troy since 2008 recently in 2010 had one of my prints - "oak #1" published in Detroit Home Magazine along with an article describing my style and hand made approach to photography cameras used include: Graflex 3x4 (1940's), Eastman View Camera No.1 5x7 (1920's), and a Phillips 8x10 (modern).

2011-2012 Prints exhibited Govenor's Mansion Lansing through TRA ART Group and Pierre Paul Galleries

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rum chats blind russian

rum chats blind russian 1 part RumChata 1 part Kahlua 1 part Vanilla Vodka Combine in a rocks glass over ice.RumChata blind Russian

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Mark Wolak claims he has always been an artist. This statement goes

mark wolak

far beyond Mark's focus of painting. Mark began drawing before he was ten, studied guitar and martial arts through high school, and made a short career as a musician in his 20's. Disillusionment with the music industry brought him full circle to rediscover the visual arts again.

Mark began began drawing again years after he originally put down the pencil as a child.

Mark created a method of working which is uniquely his own. Mark makes each and every canvas unique. He rarely repeats himself. His canvases are each unique in size. This nuance gives each work its own character and helps Mark to create individual statements each time he works. His unique method involves painting "wet on wet", which means he never allows the painting to dry while he is working. He rarely uses brushes. He prefers to use found objects, sticks, and other "tools" to get the desired effect.

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honey winter bourbon with sage syrup

Ingredients Honey Sage Syrup 1 cup water 1/2 cup honey 10-12 Fresh Sage Leaves 2 ounces Bourbon 1 orange peel 1 fresh sage leaf 3 Tbsp honey sage syrup Instructions Bring the water, honey, and sage to a boil in a pot over medium high heat. Reduce to low and simmer 3 minutes. Turn off heat and let syrup cool.

Fill a short glass with ice. Pour bourbon and cooled syrup over ice. Twist your orange peel directly over glass until you see the oils release. Place in glass with bourbon, stir, and garnish with a fresh sage leaf.

This cocktail is not sweet so if you like sweeter drinks, feel free to add more honey.

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Born in Detroit to parents of Hungarian ancestry, Paul's family resided

paul varga

in suburban Chicago and later returned to the Detroit area during his childhood years. In this impressionable time frame he would visit the Art Institute of Chicago and later during high school years, the Detroit Institute of Art. His interest in many art forms was nurtured at Central Michigan University where he received a BA in Art education and an MA in Art, with a concentration in sculpture.

Although he finds drawing and printmaking to be quite rewarding facets in art, most of his studio time is concentrated on sculpture.

From the early 1970's to present he has balanced the careers of Art teacher and sculptor. His teaching career has taken him to four high schools throughout Michigan from the Detroit area to Marquette County. In 2008 he retired from teaching to concentrate his energy on sculpture. In 2009 he was commissioned to create a nine foot bronze sculpture that was installed by Lake Michigan.

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apple cider old fashioned cocktail

apple cider old-fashioned 2 ounces (60 ml) quality apple cider or juice Dash of angostura bitters 1 teaspoon brown sugar 2 ounces (60 ml) bourbon or rye whiskey Ice, for serving Orange slice, for garnish Apple slice, for garnish Cinnamon stick, for garnish DIRECTIONS: In a lowball glass, combine the apple juice, bitters, and sugar. Swirl glass around until mixture is combined and sugar is dissolved. Add the ice and whiskey. Top with orange, apple slices, and a cinnamon stick.

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Frank Gallo has worked primarily from the human form. The sculptor

frank gallo

was born in Toledo, Ohio in 1933. He studied art from 1951 to 1959 at the University of Toledo, Cranbrook Academy of Art, Bloomfield Hills, Michigan and the State University of Iowa. Gallo was professor of sculpture at the University of Illinois. Gallo's works are often mildly erotic, with elongated figures that may sit or recline in postures suggesting extremes of boredom or self-involvement. Often distorting his life-like figures Gallo has commented, "I'm obsessed with the female figure. I get static from some women - you know, women's libwho say that I capitalize on them. But that's not fair. What I express in these pieces is worship, not exploitation. I'm interested in the beauty of the female figure, and I'm trying to express it, the way I feel it."

Museums with works by Frank Gallo include: The Whitney Museum of American Art, The Grace Museum, Sara Roby Foundation Collection, Neuberger Museum of Art, National Portrait Gallery, Los Angeles County Museum of Art, Art Institute of Chicago, Dennos Museum

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Center, Hirshhorn Museum and Sculpture Garden, and the Los Angeles County Museum of Art.

grand thanksgiving

Grand Thanksgiving INGREDIENTS: 2 ounces (60 ml) quality apple cider or juice Dash of angostura bitters 1 teaspoon brown sugar 2 ounces (60 ml) bourbon or rye whiskey Ice, for serving Orange slice, for garnish Apple slice, for garnish Cinnamon stick, for garnish DIRECTIONS: In a lowball glass, combine the apple juice, bitters, and sugar. Swirl glass around until mixture is combined and sugar is dissolved. Add the ice and whiskey. Top with orange, apple slices, and a cinnamon stick.

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TRAÂ ARTÂ GROUP TRA Art Group was formed in 1989 by owner Tim Pike. Tim has over 30 years of experience as an art dealer in the Midwest. Over the years, Tim has collected a core group of talented Michigan artists who create works in all medias including Painting, Sculpture, Digital, Printmaking, Wood Working, Metal Work and Forging, Glass, Ceramic, and more.

TRA has a specific focus on promoting Michigan art, artists, and artisans, but we show work from around the globe. Names such as Miro, Picasso, Calder, Kahn, ect. are also available through TRA's network of contacts.

The client can personalize any piece of art using our Custom Framing services.

We have a list of experienced and professional Art Installers and Movers who can help facilitate one piece, or an entire collection, around the country.

1030 N Crooks Rd, Suite R | Clawson, MI 48017 | 248.677.4008 | traartgroup@gmail.com

WWW.TRAARTGROUP.COM