Conservation and Chocolate

Today I had the honor of watching Rose Daly, objects conservation graduate intern, assessing the condition and treating the Louise Nevelson’s sculpture End of Day: Nightscape IV.  This is almost exclusively done behind the scenes in the Nelson Atkins Museum.  This sculpture is too large and too fragile to be moved for this conservation project so the treatment is taking place in situ. The sculpture is made of found wood objects that are glued or screwed together and spray painted a uniform matte black color.

The picture below is an example of some of the found objects that Louise Nevelson used to create her masterpieces.  Of course she used a can of spray paint to cover them!   A very unorthodox medium for an artist, but I love that… and I LOVE spray paint!!

I asked Rose if there was one particular thing that she had seen or found that touched her the most and she said the wooden thread spools.  She had only found two and they were both “hidden”.  Did she know that the whimsical thread spools were what I was drawn to in the sample pieces?…

The day ended with two other works of art… “a” (yeah right) Boulevard Chocolate Ale and a pulled pork sammy at Swagger.

The label says… One of the brightest stars in a city filled with culinary treasures, Christopher Elbow has been hand-crafting masterpieces in chocolate for more than ten years.  In that time the reputation of his artistic delicacies has spread around the globe.  Elbow’s sweets are distinguished by their use of unusual and sometimes surprising flavors and ingredients; in that adventurous spirit we joined forces to bring you a very special Chocolate Ale.

In developing this beer, Elbow and Boulevard brewmaster Steven Pauwels sought to harmonize the interplay of chocolate and malt, with each supporting and enhancing, but not overhwelming, the other.  Just the right chocolate was essential.  Elbow recommended a rare variety from the Dominican Republic, prized for its robust flavor and aroma, and a personal favorite.  More than a mere flavoring, the chocolate – in the form of nibs, or crushed, roasted beans – was incorporated into the brewing process itself.

Chocolate Ale is full of surprises, beginning with a glowing amber hue.  The aroma is given over to earthy, fruity cocoa, with just a hint of hops.  Smooth layers of dark chocolate intertwine with threads of caramel, vanilla, and a nutty malt as the flavor warms and rounds to a bittersweet finish.

That is all true and at 9.1% alcohol by volume it doesn’t take much “chocolate” to satisfy the craving.  : )

I wish every day could be a Friday!!  Have a great weekend…

~ by kcjewel on February 11, 2011.

4 Responses to “Conservation and Chocolate”

  1. Does that ever sound good! I could use one about now.

  2. The whole day sounds good to me. I am hanging on to my last wooden thread spool. Didn’t know it was art.

  3. Thanks for the post about this project, it was great to see your insight and hear your thoughts. The photos are really great, very artistically done.

    And the chocolate beer sounds fantastic, I am going to try it out.

  4. […] blog kc jewel featured a post about meeting me and seeing the conservation that was very kind and I was really […]

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