Artful Color owner, Damon Rando, will speak about the process of making giclées, how to get prints of your own work made, and share a video of how they create them. Don’t miss this opportunity to see how giclées work and learn how to get yours produced from one of the preeminent printing companies on the east coast.

“Artful Color is a company born from years of pursuing accurate color reproduction from digital to the printed medium. We have been on the leading edge of color management since the introduction of Apple’s ColorSync in 1995. The owner worked for both Apple and Kodak as a color and digital print expert and has introduced and trained many about color management, from Fortune 500 companies like Time, AP News, People Magazine and the Smithsonian, to smaller ad agencies, and the local photographer.”

The January meeting will take place on January 21, 2012 at the NC Museum of Art.

May Program: Painting in Plein Air

When the Impressionists ventured out of their studios into nature to investigate and capture the effects of sunlight it was revolutionary. Today painting from life is a pursuit that challenges the novice as well as the finest artists in the world. For our May meeting, we learned all about plein air painting from two members of the Piedmont Outdoor Society (POPS). Judy Meyler discussed oils and our own Addren Doss emphasized pastels.

For our next PSNC meeting in October, we are having a tour of the North Carolina Museum of Art starting at 10am with a catered lunch immediately following in the Museum Cafe.

We need to choose one selection from the choices below, so please email your preference (ranking the dishes from 1-4) to David (sorecinc@earthlink.net) by October 1. Each attendee is responsible for paying for their own meal, so please bring a check or cash for David to the meeting.

Each guest will receive their choice of iced tea, soda or coffee and bite-sized desserts. Prices include gratuity.

1. Wild mushroom, leek and Celebrity Farm chevre frittata with mixed greens and blonde vinaigrette ($16)
2. Dried cherry, walnut and sage chicken salad with crackerbread, mixed greens, seasonal fruit and veggies and blonde vinaigrette ($17)
3. Braised beef shortrib pot pie with roasted root vegetables, puff pastry crust, mixed greens and blonde vinaigrette ($18)
4. Arugula Florentine stuffed NC flounder with roasted red pepper almond coulis and garlicky sauteed spaghetti squash ($19)