An Art Affair

Victoria 1883

The tablescapes include ceramics by New Smyrna Beach artists.

Guests’ table numbers displayed on paintbrushes.

From left to right: Chase Quinn, Gibbes Museum of Art curator; Amanda Heckert, Garden & Gun executive editor; Fabiola Spooner, Victoria 1883 owner; and Debbie Meihls, president of New Smyrna Beach Area Visitors Bureau

A whiskey sour made by New Smyrna Beach’s Sugarworks Distillery featuring Natalie’s blood orange juice.

McKenzie and Pearce Fussell.

The dinner menu and a ceramic piece from Jane’s Art Center.

Porcini-dusted beef tenderloin with mushroom short rib bread pudding and bordelaise sauce prepared by chef Scott Krause.

Chef Scott Krause plating the third course, an Indian River orange lime tart with citrus marmalade and chantilly cream.

The Hub on Canal, an artist workshop and gallery in downtown New Smyrna Beach.

A mimosa bar at Jane’s Art Center featuring an assortment of Natalie’s Orchid Island Juice.

Tina Tragakis and Christian Bryant, Garden & Gun vice president and publisher

Beth Sembler observes painter Joseph Palmerio at the Arts on Douglas gallery.

From left: Jordan Mixson, Kiran Joshi, and Anna Claire Hodge Joshi.

Oysters on the half shell with sparkling rose mignonette espuma, crushed rose petals, and lemon pearls.

Atlantic Center for the Arts artist-in-residence Avery R. Young recites poetry inspired by New Smyrna Beach. 

The table is set for a luncheon at Riverpark Terrace.

Red snapper with grilled lemon, Castelvetrano olives, shaved brussels sprouts, and Parmigiano prepared by chef Andre Compres.