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Your Annual Autumn Guide to Ontario and Wayne County
Advertising supplement for the week of September 22, 2013
Canandaigua Shopping Guide • Daily Messenger Lyons-Clyde-Savannah Shopping Guide • Newark Pennysaver Sodus-Williamson Pennysaver • Timesaver Victor Post • Wayne Post
FALL guide 2013
Looks you’ll love
Decorate your fall table in style
By Meghan Scholl | American Profile
FALL guide 2013
Bring the feel of crisp fall air and brightly hued foliage to your dinner table with these simple, do-it-yourself decorating tips from three design and home decorating bloggers.
Pour layers of various colors of dried beans and seeds into inexpensive clear glass containers, such as vases or empty pasta sauce and jelly jars. Amanda Brown, of the My Heart’s Desire blog (facebook.com/AmandaJneBrown), suggests layers of split green peas, small dark red beans and popcorn kernels. To add interest, insert a pillar candle after the first layer, and tie a jute string or ribbon around the filled container. Use a large jar as a centerpiece or arrange several smaller containers on a mirror or wooden tray.
Nestle a framed chalkboard among serving dishes with a welcome greeting, poignant quote or holiday menu. Kelli Uhrich, of the blog A Happy Place Called Home (ahappyplacecalledhome. com), says it’s easy to transform a discount picture frame into a chalkboard with special chalkboard spray paint available at most home improvement stores. Remove the glass and cardboard backer from the picture frame, paint the cardboard backer and put it back in the frame. Be sure to “prime” the chalkboard by rubbing the entire surface with the side of a piece of chalk and leaving it on the board overnight.
Take a nature walk or send the kids into the yard to collect large, dry leaves — one for each place setting at your table. In a well-ventilated area, spread leaves on cardboard or an old sheet and spray with a thin layer of gold paint. While leaves are drying, cut small tags from cardstock, handwrite diners’ names, punch a hole in each tag and use jute string to attach tags to leaf stems. “I placed them in a food storage bag when the guests had all left, and they’re still going strong almost a year later,” says Liz Woody, of the blog Naptime Decorator (naptimedecorator.blogspot.com/).
Wrap a festive garland around the base of decorative ceramic pumpkin and place on a cake stand. The garland adds texture to this simple centerpiece. Kate Striegel, of the blog Chic on a Shoestring Decorating suggests placing a decorative tray under the pumpkin and stand to add emphasis.
Recycle clear, straight sided drinking glasses from thrift stores, yard sales or the back of your cupboard. Stencil a seasonal word—for example, “boo” for Halloween, “thanks” for Thanksgiving or “merry” for Christmas—onto the glasses, applying one letter to each glass. Fill each glass with a single tea light candle or fresh seasonal tidbits such as acorns, pieces of pinecones and cinnamon sticks.
FALL guide 2013
FALL guide 2013
there’s still time, before it’s too cold...
for players of all ages
As long as the sun is shining, it’s time to get outside and enjoy that beautiful lawn you’ve been working so hard to maintain throughout the year. Barbecues and picnics are always a good excuse to get family and friends together but after you’ve finished eating you don’t want the kids (or the adults) wandering back inside to waste a glorious day staring at a television or a computer screen. It’s time for some good old-fashioned backyard fun: lawn games. When you think of playing games on the lawn, children’s classics like tag and capture the flag might be the first activities that spring to mind but the possibilities are truly endless. Below are some of the top lawn games that are fun for all ages and can easily be bowling green, you can still enjoy a good game of lawn bowls. The objective is to roll balls— they’re biased, so they follow a curved path—as close as possible to a smaller ball, called the “jack.” As a member of the boules family of sports, lawn bowling shares a common ancestry with bocce, petanque and other games in which a heavy ball is thrown or rolled toward a smaller target ball. Miniature golf: If you don’t have a miniature golf course in town, you can create your own. Use plastic cups as targets and let your imagination run wild in creating challenging obstacles. No putters available? Try disc golf instead: Create a series of targets that you throw a flying disc at and whoever completes the course with the fewest number of attempts wins. If your group is a bit less competitively inclined, you can bring out the boomerangs, frisbee, hula hoops, Hacky Sacks, bubble-blowing equipment, kites and remote controlled airplanes (but keep those last two apart). Or, of course, you can just play catch—a game that never goes out of style. The important thing is that you are making the most of your lawn. “A natural grass lawn creates the perfect setting for a whole host of outdoor activities for the entire family,” says Bryan Ostlund, executive director of Grass Seed USA, a coalition of American grass seed farmers and turf specialists. “A healthy lawn can stand up to a surprising amount of traffic and can easily be spruced back up in the fall with some additional grass seed. If you’re lucky enough to have a grass lawn, use it! Spending time outdoors is good for both mind and body.”
for the best lawn games
adapted to fit a wide range of skill levels. Badminton: Official badminton matches are played indoors, but who wants to hang out in a hot gym on a beautiful day? You can pick up a decent-quality outdoor badminton set at any sporting goods store. Like tennis, you can play singles or doubles and for children or beginners, you can start without the net. Just hitting the shuttlecock back and forth is great for improving eye-hand coordination and fitness. Croquet: Croquet is one of the oldest and most widely-played backyard games in the world. There are many variations, but all involve using a mallet to hit a ball through a series of hoops or wickets, embedded in the grass. You can make the course—and the rules—as simple or as complex as you want and you can play as individuals or teams. Horseshoes: Two individuals (or two teams of two) take turns tossing four horseshoes at two stakes set in the ground. Backyard players can set their own rules, of course, but generally you score points either for “ringers” or for landing your horseshoe closer to the stake than your opponent’s. Other tossing games include ladder toss, cornhole, washer pitching and many variations on the ring toss theme. Choose your favorite or make up your own new game. Lawn bowls: Even if your lawn isn’t a perfectly level and immaculately manicured
A cute autumn treat!
Acorn Kisses are about the cutest holiday theme treats I’ve seen in a while. They’re cute, and they’re also delicious and simple. You need just three ingredients—Kisses, Nutter Butter Bites, and chocolate chips—and you only need a microwave. They make for an adorable snack, or use them as a garnish on sweets such as cupcakes or pumpkin pie.
2-oz. package semisweet chocolate chips Milk Chocolate Kisses Nutter Butter Bites In a microwave, melt half of the chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie. Use a toothpick or knife tip to place a small dollop of melted chocolate on top of the cookie. Press the flat side of a chocolate chip into the chocolate. Place acorns on waxed paper-lined baking sheets; refrigerate until set. Store in an airtight container.
FALL guide 2013
FALL guide 2013
the fruit yields spirits for one local farm
By Deborah Blackwell | Messenger Post Media
Deep in the heart of apple country in the Finger Lakes region of upstate New York, the fruit trees produce vodka—Tree vodka that is. This high-quality, apple-based spirit is made from the apples grown right on the farm at Apple Country Spirits. And they are just getting started.
This fourth generation fruit farm and now farm-distillery plans to increase its production of high-quality fruit-based spirits made from the fresh fruit grown on DeFisher Fruit Farms. “We wanted to do something that created a new market for the apples that we grow, and utilize more of the fruit,” says David DeFisher, owner, Apple Country Spirits (ACS). “I wanted to do something different and out of the ordinary with the farm, and provide a new market for the apples.” The small-batch vodka is crafted from the locally-grown apples, which are pressed on site and put through a 24-plate distilling process, producing an all-natural, gluten-free super premium vodka. The farm only uses fresh, clean, local water to proof the spirits. “Tree is one of only a handful of vodkas made from apples, most today being based on grain,” says Collin McConville, head distiller, Apple Country Spirits. “It retains a hint of character to it that distinguishes it from the hyper-filtered mass market vodkas. It is not apple flavored, but when you try it you know it is something different.” Although the flagship product does not have an apple flavor, it does have a delicious, slightly sweet, distinct flavor, according to McConville. But some future products will be flavored. “We hope to have Tart Cherry Tree and Peach Tree Vodka out by this holiday season. These will actually be infused with the fruit we grow right here on the farm,” he says. ACS is also currently aging Applejack in used bourbon barrels. They plan to age it for two years and are six months into the process according to McConville. DeFisher Fruit Farm has been growing apples, cherries, pears and peaches for generations. The new venture, ACS, formed in 2012, not only ensures the farm’s continued success, but also helps the family make progress towards creating an agritourism destination in Wayne County. Continued on Page 8...
3274 Eddy Road • Williamson • 315-589-TREE (8733) • www.applecountryspirits.com
FALL guide 2013
Continued from Page 7... The ability to provide consumers with a locally-made product that also enhances the local economy is a goal of the DeFisher family. Every part of the process, from planting the fruit trees to distilling the juice, and even the equipment used, is carefully considered. “One by-product we produce during the making of the cider is apple pomace—the solids left after we press the juice out. We bring that over to a neighbor who raises cows and they feed most of it to their animals, helping offset their costs for feed and ours for disposal of the apple pomace,” says McConville. “We also use the spent cider (what is left after fermentation and distillation) to help balance the pH of the soil around the farm.” DeFisher says the farm is environmentally friendly, and is in the process of having a solar energy system installed. ACS plans to be producing its own power by the fall. DeFisher’s dedication to utilizing local resources is also evident in the ACS tasting room. “The tasting room features hand-hewn beams and reclaimed wood from one of the several 100-plus year old barns located on the property, recovered after a heavy wind storm blew the barn down,” says McConville. “The focal point of the tasting room, the bar, is made from cherry wood grown and harvested on the farm over the past 20 years.”The tasting room offers samples of all of ACS’ current products, some sneak peaks at future products, and occasionally features mixed drinks. The room also provides views of the entire operation, including the cider press, aging barrels and stills. Another goal of DeFisher is to keep his business relevant for future generations, but he is already adept at that. For 16 years, DeFisher Fruit Farm has hosted Haunted Hayrides of Greater Rochester, the longest-operating haunted hayride in the area, complete with a 3-D maze, Screamatorium, Mummy Theatre and more. For the month of October, DeFisher’s farm is full of spirits of every kind, right across the street from the distillery. But DeFisher has not stopped planning ways to grow his business and benefit local consumers, staying committed to local resources, craftsmen and products. Already expanding through the distillery, he also hopes to offer a petting zoo, seasonal market, pumpkin patch and hayrides into the woods on the farm. “I wanted to do something different and out of the ordinary with the farm,” he says. And that’s exactly what he’s doing.
APPLE TREE Simple and easy!
1 oz. Tree Vodka 4 oz. Fresh Apple Cider Dash of Angostura Bitters Combine all in a glass with ice and stir. Garnish with apple slice.
(Proportions can be adjusted to taste.)
GOLDEN APPLE A little more daring!
1-1/2 oz. Tree Vodka 3/4 oz. Lemon Juice 1/2 T. Sugar 1 Egg Combine in a shaker with ice. Shake vigorously until well combined. Strain into a glass with ice. Fill with carbonated water.
Travel scenic country roads ablaze in autumn glory. Each stop is unique, as is the taste and texture of apples. Discover the flavors, colors, and sizes. Shop for gift items and crafts and participate in the door prize drawings. Enjoy tasting a variety of wines including some amazing fruit wines. Enter to win prizes along the way. Free gifts and more. Call 800-527-6510 for brochure and map.
3274 Eddy Road, Williamson www.applecountryspirits.com (315) 589-TREE (8733)
wayne county APPLE TASTING TOUR
10006 Ridge Road, North Rose (315) 587-9060
FALL guide 2013
Apple Country Spirits
Kitchen’s Country Market
Apple Country Spirits is Wayne County’s first legal distillery since prohibition. It produces high quality spirits from fruit grown on the fourth generation family farm. Hours: Saturday 11am-5pm, Sunday noon-5pm, and by appointment 5247 East Lake Road, Williamson (315) 589-8091
A great stop offering fall fruits and vegetables. Our market offers a full service deli, homebaked goods, specialty food Items, local crafts and gifts items. October hours: Mon-Sat 9am6pm & Sun 9am-5pm Lagoner Farm Market 6895 Lake Avenue, Williamson www.lagonerfarms.com (315) 589-4899 Full service farm market offering a wide variety of homegrown fruits and vegetables, fresh baked goods, farm-made jams and fudge. U-pick apples and pumpkins on weekends. October hours: Daily 9am-5pm, U-pick from 10am-4pm
3821 Cory Corners Road, Marion www.morgansfarmmarket.com (315) 926-0910
Morgan’s Farm Market
Brownell’s Farm Market
Quaint market with orchard fresh apples, strawberries, peaches and cherries! Variety of fresh veggies, pumpkins, mums, specialty foods and more. U-pick available. Old fashioned hometown pride! October hours: Mon-Fri 10am-6pm, Sat 9am-5pm, Sun 11am-5pm 3451 Lake Road, Williamson (315) 589-2036
Orbakers Fruit Farm
Come visit our friendly road side market, located outside of the hamlet of Pultneyville, which has served the local community for 50+ years. October hours: Daily 10am-5pm
Burnap’s Farm Market & Garden Cafe
7277 Maple Avenue, Sodus www.burnapsfarm.com (315) 483-4050
Fresh homegrown fruits and veggies.Sweet goodies from our in-house bakery. Cafe serves lunches daily. Gifford’s ice cream in homemade waffle cones. Crafts and jewlery. October hours: Daily 9am-6pm 1040 Canandaigua Road, Macedon www.grandviewfarmny.com (315) 986-2551
1342 Eddy Road, Macedon www.longacrefarms.com (315) 986-4202 Farm market, ice cream shop, five-acre corn maze, jumping pillow, corn cannon, hay rides and more! JD Wine Cellars offers red, white and fruit wines. October hours: Daily 10am-5pm 3135 Ridge Road, Williamson www.masonsfarmmarket.com (315) 589-4175
Long Acre Farms & JD Wine Cellars
Located on the Seaway Trail, we feature homegrown apples and fresh produce. You may pick apples off the tree, out of a bin, or packaged. October hours: Mon-Sat 10am-5pm, Sun 11am-5pm 3391 Fairville-Maple Ridge Road, Newark www.theappleshed.com (315) 331-6294 20+ apple varieties, fresh-pressedsweet cider, lunch, ice cream, fresh baked goods and homemade fudge! Lots of country crafts, playground, petting zoo and weekend hayrides. October hours: Mon-Fri 10am-6pm, Sat-Sun 9am-6pm 8150 Chimney Heights Blvd., Wolcott www.thorpevineyard.com (315) 594-2502 Come join the celebration of our 25th anniversary at Thorpe Vineyard, the Little Winery on the Great Lake! October Hours: Saturday-Sunday from Noon-6pm 4287 Jersey Road, Williamson www.yswinery.com (315) 589-8861
The Apple Shed
Grandview Farm Market
Mason Farms & Farm Market
Visit our market for seasonal fruits and veggies, baked goods, ice cream, crafts and a visit with our farm animals. October hours: Daily 10am-6pm
6152 Barclay Road, Sodus www.heluvagood.com (800) 445-0269
Heluva Good Cheese Country Store
In-season homegrown fruits and vegetables. Certified Organic by NOFA - NY Certified Organic, LLC. October hours: Mon-Fri 9am6pm, Sat-Sun 9am-5pm 10979 Ridge Road, Wolcott www.millsfruitfarm.com (315) 594-2200 Family owned grown fruits, vegetables, flowers. Homemade breads, pies, fudge. Hay rides, pumpkin patch. Our diner features home cooking, ice cream and old fashioned milkshakes. October hours: Daily 7am-6pm Fri 7am-7pm
Mills Fruit Farm
Young Sommer Winery
Take a step back in time. Featuring the complete line of Heluva Good!® products, specialty cheeses, gourmet products, unique gifts and snacks. October hours: Mon, Wed 10am-5pm, Closed Tuesdays, Thurs-Sat 10am6pm, Sun 12pm-5pm
Young Sommer’s award-winning grape and fruit wines are full of charm and character capturing the unique climate that clings to the Lake Ontario Shoreline. October hours: Fri-Sun Noon-5pm
FALL guide 2013
FALL guide 2013
Warm up to autumn
BY Family Features
The days are cool and the evenings have just a bit of a chill in the air. Days like these call for something to warm the family up from the inside out. Warm Cherry Bread Pudding with Chocolate Sauce is perfect for a cool afternoon or early weekend morning—a scrumptious bit of comfort food heaven! This is just one way to warm up to fall—get other ideas at www.VeryBestBaking.com.
Warm Cherry Bread Pudding with Chocolate Sauce
18-1/2-inch slices (1 pound loaf) Challah or other egg bread 1 can (12 fluid ounces) evaporated milk 1/2 cup water 4 large eggs 1 1/4 cups granulated sugar 1 T. vanilla extract 1 pkg. (6 ounces) dried cherries (about 1 1/3 cups) Preheat oven to 400F. Grease six 6-ounce ramekins. USE a 2.5-inch-round cookie cutter or glass to cut circles in bread slices (save remnants for another use). Place on ungreased baking sheet. Bake for 5 minutes or until golden brown. Remove from oven. Reduce oven temperature to 350F. COMBINE evaporated milk, water and sugar in medium, heavy-duty saucepan. Cook over low heat, stirring occasionally, until sugar is dissolved. Whisk eggs in large bowl. Gradually whisk warm milk mixture into eggs. Stir in vanilla extract. PLACE prepared ramekins on baking sheet. Place one bread round in each. Top with level tablespoon of cherries. Repeat layers, then top each ramekin with a third bread round. Divide custard mixture among ramekins. Let stand for 30 minutes, pressing down on bread occasionally. BAKE for 25 to 27 minutes or until tops are puffed and brown. (Puddings will rise over edge of ramekin but shrink slightly on cooling.) Let cool on wire rack for 10 minutes. Serve with Chocolate Sauce. Makes 6 servings . Chocolate Sauce: Combine 1 cup (6 ounces) Nestle Toll House Semi-Sweet Chocolate Morsels and 2/3 cup (5 fluid-ounce can) Nestle Carnation evaporated milk in small, heavy-duty saucepan. Cook over low heat, stirring frequently, until morsels are melted. Remove from heat; stir in 1 teaspoon vanilla extract. Makes about 1 cup. Store any remaining sauce tightly covered in refrigerator.
For more than 185 years the Wm. Phelps General Store and Home has remained in its original location, and at night, its history comes to life. For the past four years Historic Palmyra has been offering ghost hunts, where the happenings of the past, people, and their experiences can been seen, heard or felt by those who dare to explore. Under a watchful eye, allowing the most enjoyable and pleasant experience, your ghost hunt host will walk with you as you watch for ghostly faces peering through windows or listen for hushed voices saying, “Hello.” Whether you are a novice or a seasoned hunter, for those who enjoy the unknown, these hunts are especially exciting. Footsteps and shadows from 1826 through 1976 can be experienced through all the senses. Perhaps a slight touch will brush your arm, or a musty smell of tobacco from out of nowhere may fill your nose. Your
fingers may tingle or a cold chill may creep up your spine. You might meet the spirits that reside in the museum, out of sight and only visible through small signs, feelings, distant voices, or a shadow from the corner of your eye. Unknown noises, voices, and shadows, real and by chance, these unexplainable happenings occur on their own and without warning. Only you can decide what you believe. Historic Palmyra offers ghost hunts most weekends, and occasionally during the week. Hunts last 6 hours. $30 per person, by reservation only. Shorter hunts are available. Minimum attendance required.
132 Market Street and 140 Market Street, Palmyra 315-597-6981 www.historicpalmyrany.com or email firstname.lastname@example.org
FALL guide 2013
FALL guide 2013
Taste the love in Monica’s Pies
By Deborah Blackwell | Messenger Post Media
The sweet, distinct aroma of warm concord grapes envelops you as you approach the old barn on Route 21 in Naples. But it’s not just the scent of freshly-baked pies that draws you to Monica’s Pies, it’s the flavor, the history, and the experience. “This is my 31st year making grape pies,” says Monica Schenk, the owner of Monica’s Pies. “Everybody’s grape pie recipes are a little different. Ours are not the traditional grape. We make our filling by hand and our homemade crust is fresh every day.” The Finger Lakes region is considered the grape pie capital of the world. This aromatic and elegant-tasting dessert has been a tradition in Naples since the 1960s when Al Hodges, owner of the Redwood Inn, hired his neighbor Irene Bouchard to make this specialty pie. Soon “grape fever” caught on, and this sweet, tart pie was the favorite fall treat. Schenk learned how to bake from her mother Katherine Clark, who owned a seasonal coffee shop at Clark’s Boat Livery in Woodville. She grew up in the kitchen watching, and helping to cook and serve breakfast, lunch, pie and coffee to the local fishermen. “My mom has always been a wonderful baker,” says Schenk. “She always made me feel so comfortable in the kitchen. I was right there with her making a mess and she didn’t care. It gave me the confidence that I could make a pie as good as anyone.” Schenk sold her homemade grape pies from a roadside stand six weeks out of the year each fall, beginning in 1983. A decade later she began making other fruit pies from locally-grown berries. Her business grew so much that she purchased a four-story barn housing her pie
kitchen, shop, and even an apartment for her mother, and opened there in 2001. “My mother is 95 and still working. She is the brains behind the operation. She didn’t want me to do it, but here I am,” says Schenk. “She is very needed and feels like she is contributing and is doing something constructive. She is part of it all.” Monica’s Pies makes about 30,000 pies each year, including apple, strawberry, rhubarb, raspberry, blueberry, and peach. Grape is the most popular, but her special chicken pot pie is a close second. Schenk also sells a vast array of jams, jellies, and other specialty items. Schenk’s well-crafted grape pie is made with local Concord grapes that are skinned, boiled and mixed with sugar and other ingredients, creating the special purple filling. “We do them fast and fresh,” says Schenk. “We bake our crust separately from our filling. It’s a whole different pie cooking the crust first.” Peg Strickland has worked with Schenk for more than 20 years making the pastry for Monica’s. Years ago she happened to stop in at Schenk’s mother’s house and couldn’t help but notice someone working hard behind tall piles of pie crust. She could barely see Schenk for the stacks of pies, and asked her if she needed any help. They have been friends ever since. “Monica is very special, we are like sisters. Her mother taught me everything I know, and you couldn’t find a better place to work,” says Strickland. “It’s a lot of business to run, we make everything here. It’s Continued on Page 14...
7599 Route 21 • Naples • 585-374-2139 • www.monicaspies.com
FALL guide 2013
Continued from Page 13... very unique.” Strickland grew up in the restaurant business. Her father opened Bill Grays in the 1940s. But she loves working at Monica’s and says it’s the perfect job. “We do a lot of pie eating here, we have to try what we’re making to be sure it’s okay. And it smells good all the time,” she says. Schenk works every day, 10 to 12 hours each day, 11 months out of the year. She also has seven people working with her, including her husband, Gregory of 34 years, who folds all of the boxes at night and on the weekends—as many as 500 to 1,000 boxes each week. “I have wonderful girls and a wonderful husband. They are a huge part of my success,” says Schenk. “I grew up knowing how to work, we always just worked. It’s a good thing. I’m teaching all my girls a good work ethic.” Schenk is a lifelong resident of Naples and raised three children there. She has five grandchildren and says everyone in the family loves grape pie. They aren’t the only ones. Schenk’s customers keep coming back and continue to spread the word about the special pie. So much so, that Monica’s Pie’s bumper stickers are spotted nationwide, and even as far away as Bangkok, Thailand. “It makes me very happy to make everyone very happy with the pie,” says Schenk. “It’s a simple thing.”
Pie Shop Calendar
June: Fresh Strawberry Glacé July: Fresh Red or Black Raspberry Glacé and Blueberry Glacé August: Fresh Blueberry Glacé and Peach Glacé Available All Year: Our Famous Grape Pie, Crumb Top or Pastry, Apple, Apple Cranberry Nut, Caramel Apple Nut Crunch, Dutch Apple, Elderberry, Pumpkin, Raspberry, Blueberry, Cherry, Strawberry Rhubarb, Rhubarb, Key Lime, Pecan, Chocolate Walnut, Chocolate Chip Cookie Pie, Chocolate Cream, Coconut Cream, Banana Cream, Lemon Cream and Chicken Pot Pie [All dates are approximate, depending on the growing season. Please call ahead!]
FALL guide 2013
Open Studio Trail
october 5 & 6, 10:00am to 5:00pm
becky congdon stephanie marshall
For 12 consecutive years, area Finger Lakes artists will open their homebased studios and galleries to the public. Follow the trail to the artists’ studios to view glassblowing, sculpting, traditional fine and contemporary art paintings, pottery, furniture craftsman, canoe building, graphic design, photography, lamp bead work, and many more.
Some artists will perform demonstrations and give visitors a rare glimpse of their artwork and the surroundings in which they find the beauty and tranquility to create their craft. It will become evident to the viewers that the rich natural beauty of the Finger Lakes lends itself to playing a vital role in which to live and create their art. Learn how the artist processes, develops and challenges their muses to be able to communicate visually. The Naples Open Studio Trail has grown over the years, and many of the studios have hosted hundreds of people each day. The setting and style with which the trail is conducted allows the visitors to individually meet the creators and gain insight into the thought processes and styles used by the individual artists. The trail has also developed into a social event which has created many new friendships for visitors and artists alike.
The Naples Open Studio Trail mission is to allow the public access to an array of arts, artists, and their workplaces in the Naples area. By inviting the public into their homes and studios, it is hoped that a better understanding of the artists’ role in our world can be gained. We hope to expand the depth and breadth of the public understanding of the artistic experience in our community. Admission to the trail is free. Visit their website for a list of participating artists. [Courtesy of www.naplesopenstudiotrail.com]
MESSENGER POST MEDIA
a division of gatehouse media inc. 73 buffalo street canandaigua ny 14424 585.394.0770 www.MPNnow.com
FALL guide 2013