LOCAL FLAVOUR: Home is where the art is
Trudy Van Dop admires a tree ornament created by Ilona Barakso Lindsey, one of the original artworks by more than 100 artists and artisans that will be on display at the Van Dop Gallery's annual Spirit of the Season open house on Nov. 21.
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Updated: November 18, 2009 4:11 PM
Trudy Van Dop tries to make people feel at home when they’re buying art. She can’t help it. Her New Westminster art gallery IS her home. On Saturday, Van Dop will be hosting her 12th annual Spirit of the Season Open House. By creating a festive atmosphere with seasonal music, apple cider and light snacks she hopes to break through some of the intimidation people might feel venturing into an art gallery. Every shelf, corner, nook, cranny and counter in her house/gallery will be choc-a-bloc with original pieces by more than 100 Canadian artists and artisans from Vancouver Island to Newfoundland. Van Dop says art doesn’t have to be expensive. Things like hand-blown glass ornaments can be had for as little as $25. But the value of owning art goes far beyond money, says Van Dop. ‘The spirit of each artist is in each of their pieces,’ says Van Dop. ‘The artists are master craftsmen. You value it so much more.’ Van Dop says she doesn’t sell art so much as match art to people according to their taste, lifestyle and budget. ‘I always see myself as a matchmaker between the artist and the client.’ And while some people will always have an eye on collectibility when they’re shopping for art, Van Dop says the bottom line is to form a connection with the art. The Van Dop Gallery is at 421 Richmond St. The Open House runs from 10 a.m. to 6 p.m.
Mulled Apple Cider with Orange and Anise
Main ingredients:
Dried Orange Peel
Cinnamon Sticks
Whole Cloves
Apple Juice
Star Anise
Ingredients
1 litre apple juice
1 litre of hot orange pekoe tea
A 3-inch cinnamon stick
10 whole cloves
3 to 4 orange peel
3 to 4 star anise
Preparation
In a large saucepan combine the apple juice, the cinnamon stick, the cloves, the orange and the star anise and simmer the mixture for 20 minutes. Strain the mixture through a fine sieve and add the Add the 1 litre of hot tea, serve the mulled cider warm.
