Art Jamming with High Tea and Bubbly by Clubvivre
In such a dynamic city as Singapore where the pace of life is so fast, there is always a reason to rest and relax. Besides treating yourself to a restaurant, how about having some FUN dining?
Gourmet lovers are increasingly looking for something a bit less stiff but more entertaining and engaging. Traditional fine
dining – with its classic, ritualistic model – is still valid, though in many places on a retreat, while “fun dining” – emphasizing “the feel good” experience in a creative setting and an enjoyable atmosphere – is on the advance.
I was invited by Clubvivre last Saturday to spend an afternoon art jamming and eating high tea. Clubvivre takes fun dining approach to the next level by introducing private gourmet experiences with top chefs in Singapore in people’s home, office or somewhere else altogether. Twice a month, they throw open events of diverse fun dining concepts.
In February, they turned an Indonesian art gallery in Gillman Barracks (the newest art cluster in Singapore) into a pop-up restaurant for an exclusive group of 20 or so diners. Chef Sawarto brought in a mobile rotisserie and presented a 4-course Balinese Babi Guling feast, paired with rare premium wines from Argentina and Croatia.
And this time, they organized Art Jamming in an artist’s studio with High Tea. Doing art while enjoying high tea, sounds like a FUN thing to do on a weekend, isn’t it? Especially when I hope to furnish my future home with all my art pieces!
Delphine Bernard from Del Fine Art Gallery is a very experienced abstract art painter. She used to be a journalist and one night, in her late twenties, she saw a documentary on the Action Painting pioneer Georges Mathieu. Thanks to the French Master’s “Lyrical Abstraction”, Delphine discovered how emotions could be expressed through art.
Delphine guided us through a creative, hand’s on session of abstract painting. We learnt the various ways of painting abstract arts and learnt that painting is not an expensive affair. We used tools such as fork, roller, sponge, brush etc to play with different effects and used the three primary colourx – red, blue, yellow – to create our artwork. No thinking, no “learning”, just experimenting and going with the flow.
We started painting on papers to get ourselves familiarize with the different tools. It is always crucial to begin with simple doodling (whether open-minded or have a vague idea), you will get a glimpse of where your ideas might lead.
When we are confident enough, I began to paint on canvas. I do not have a photo of me painting because my hands were dirty and I do not want to disrupt my creative process. So if you are keen, these were some of the tools I used.
TADEH! This is my artwork. I didn’t have any idea beforehand, it was really about going with the flow. And if you are keen, here’s sharing with you some tips for art jamming:
– Don’t wear nice clothes. Wear something you don’t mind getting paint on.
– Use colors according to the feeling you wish to paint.
– Sometimes the best pictures you make are the ones with your eyes closed. So don’t be afraid to close your eyes and just have fun with it.
– Don’t be afraid of drips. It might add texture to your painting.
While waiting for our abstract masterpiece to dry, we had some high tea!
High tea was prepared by Chef Sam and his team from www.personalchefsingapore.com, featuring cupcakes, macarons and delicious deserts.
Savoury treats include Carrot-Pumpkin Veloute Shooter, Slow Smoked Norwegian Salmon Bruschetta and Herbs Chicken Egg Mayo Choux Puffs.
Sweet treats include Mini Assorted Cupcakes, Macarons, Diamants, Lemon Madelaines, Classic Scones, Fresh Strawberry Tartlets, Petite Tiramisu and 56% Dark Chocolate Mousse. It was pure indulgence and there was sparkling wine to accompany our conversations about art and expression. I had fun, thank you Clubvivre for this experience!
If you are keen to try their open events, Clubvivre are throwing a STEAK PARTY at a secret location in 13 April! Beefsteak parties were initially all-male gathering in rustic taverns or dingy cellars where, sitting on crates or stools, they would sing, tell stories, eat steaks, and drink ale with abandon. In these ‘dungeons,’ etiquette was set aside. No knives or forks were allowed. The participants ate tender morsels of beef steak, wiping the grease on large napkins or aprons.
Chef Bjorn will present his contemporary interpretation of the ‘beefsteak’ dinner, with his selection of prime beef cuts, special sauces and condiments, sprinkled with a touch of his native South African cuisine. Revisit the beefsteak craze of 1920s, drink the best craft beers in town and most importantly, HAVE FUN!
If you want to have some steak fun, visit www.clubvivre.com for more information!