G&G Party Pics

An Art Affair

Garden & Gun hosted the second annual Art Affair in New Smyrna Beach, Florida, highlighting the creative coastal community. The two-day event included a welcome cocktail party at Victoria 1883 with live painting demonstrations, a lively artist conversation at Jane’s Art Center moderated by G&G digital editor Elizabeth Florio, and a celebratory dinner at Atlantic Center for the Arts by James Beard-nominated chef Henry Salgado of Spanish River Grill.

Special thanks to:

New Smyrna Beach Visitors Bureau

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Victoria 1883, the oldest home in New Smyrna Beach, now an inn and speakeasy, hosted the kick-off party.

Victoria 1883, the oldest home in New Smyrna Beach, now an inn and speakeasy, hosted the kick-off party.

Photo: Mary Fosky Photography

Elizabeth Florio, G&G’s digital editor, and Debbie Meihls, president of New Smyrna Beach Area Visitors Bureau.

Elizabeth Florio, G&G’s digital editor, and Debbie Meihls, president of New Smyrna Beach Area Visitors Bureau.

Photo: Mary Fosky Photography

Craft cocktails featuring spirits from New Smyrna Beach’s Sugarworks Distillery.

Craft cocktails featuring spirits from New Smyrna Beach’s Sugarworks Distillery.

Photo: Mary Fosky Photography

From left: Zena Hoskins, Kathleen Purdy, Suzanne Gibson, and Mary Murphy toast to the creative weekend.

From left: Zena Hoskins, Kathleen Purdy, Suzanne Gibson, and Mary Murphy toast to the creative weekend.

Photo: Mary Fosky Photography

Artist Barbara Ortiz illustrates a scene using pastels.

Artist Barbara Ortiz illustrates a scene using pastels.

Photo: Mary Fosky Photography

Oysters from Indian River Oyster Co.

Oysters from Indian River Oyster Co.

Photo: Mary Fosky Photography

Artist Cathy Berse mixes shades for her painting demonstration.

Artist Cathy Berse mixes shades for her painting demonstration.

Photo: Mary Fosky Photography

Joy and Ethan Bach.

Joy and Ethan Bach.

Photo: Mary Fosky Photography

Jane’s Art Center in downtown New Smyrna Beach hosted the creative talk.

Jane’s Art Center in downtown New Smyrna Beach hosted the creative talk.

Photo: Mary Fosky Photography

Works in progress from the pottery studio at Jane’s Art Center.

Works in progress from the pottery studio at Jane’s Art Center.

Photo: Mary Fosky Photography

Creative panelists from left: architect Will Miller, photographer Suzanne Clements, and painter Curtis Arnett, interviewed by G&G’s Elizabeth Florio.

Creative panelists from left: architect Will Miller, photographer Suzanne Clements, and painter Curtis Arnett, interviewed by G&G’s Elizabeth Florio.

Photo: Mary Fosky Photography

Karen Rominger and Olivia Rominger.

Karen Rominger and Olivia Rominger.

Photo: Mary Fosky Photography

Andres Montenegro, studio director at Jane’s Art Center, molds clay.

Andres Montenegro, studio director at Jane’s Art Center, molds clay.

Photo: Mary Fosky Photography

The soda kiln at Jane’s Art Center.

The soda kiln at Jane’s Art Center.

Photo: Mary Fosky Photography

Fabiola and Peter Spooner arrive for dinner at the Atlantic Center for the Arts.

Fabiola and Peter Spooner arrive for dinner at the Atlantic Center for the Arts.

Photo: Mary Fosky Photography

The table is set in the gallery.

The table is set in the gallery.

Photo: Mary Fosky Photography

Guests admire the portrait exhibit at the Atlantic Center for the Arts.

Guests admire the portrait exhibit at the Atlantic Center for the Arts.

Photo: Mary Fosky Photography

Terry England, founder of Jane’s Art Center, and Richard England, Executive Director of The Hub on Canal and Jane’s Art Center.

Terry England, founder of Jane’s Art Center, and Richard England, Executive Director of The Hub on Canal and Jane’s Art Center.

Photo: Mary Fosky Photography

Grilled Cape Canaveral shrimp with bisque, collard green mojo verde, and toast.

Grilled Cape Canaveral shrimp with bisque, collard green mojo verde, and toast.

Photo: Mary Fosky Photography

Citrus braised venison with leeks, celery root puree, torre facto onion, and butter pickled shimejis.

Citrus braised venison with leeks, celery root puree, torre facto onion, and butter pickled shimejis.

Photo: Mary Fosky Photography

Chef Henry Salgado prepares the dessert course: warm koji strawberry tart with strawberry black pepper syrup, sherry sabayon, and mint crunch,

Chef Henry Salgado prepares the dessert course: warm koji strawberry tart with strawberry black pepper syrup, sherry sabayon, and mint crunch,

Photo: Mary Fosky Photography