Arts and hearts

by Betty Wrenn Day - Posted on Feb 09, 2011 - 05:29 PM

Photo: Planning is nearly complete for the Valentine’s gala to be held Saturday at Gloucester Arts on Main, Gloucester. Coordinating the event, from left, are Leslie Belvin (gallery curator), Lawrence Hollingsworth (artist), Amy Hayes Castleberry (gallery events director), Kay Van Dyke (owner/architect), and Joan Woodson (gallery coordinator). The painting is a study of Monet’s “Haystacks.” Photo by Kim Robins.

Planning is nearly complete for the Valentine’s gala to be held Saturday at Gloucester Arts on Main, Gloucester. Coordinating the event, from left, are Leslie Belvin (gallery curator), Lawrence Hollingsworth (artist), Amy Hayes Castleberry (gallery events director), Kay Van Dyke (owner/architect), and Joan Woodson (gallery coordinator). The painting is a study of Monet’s “Haystacks.” Photo by Kim Robins.

To keep herself in a French mode for "Toujours L’Amour," her upcoming first orchestrated social event benefiting Gloucester Arts on Main, Amy Castleberry has French music playing almost constantly. Even her cell phone is programmed to ring with a soft French melody. "We’re out and running," this art events director exclaimed with enthusiasm.

On Saturday from 7-10 p.m. at 6580-B Main Street, Gloucester Court House, "Arts and Hearts" will be in full swing. The event is co-sponsored by the Gloucester Main Street Association, and it will celebrate St. Valentine’s Day with French music, food and art. "It’s going to be an evening of elegance. You might say an evening in Paris, not the perfume but real Paris," Amy explained. "There will be hors d’oeuvres, champagne, wine and dancing to the music of String and Things. The menu is being catered by Adam Speely from Williamsburg. It will include charcuterie, a special French method of cooking with a meat, particularly but not limited to pork specialties. Those attending will find house-made paté, cold smoked sausages, smoked duck breast and Italian air-dried beef served with whole grain mustard and truffles, and mustard-cured fruit. There will also be baked brie in puff pastry with apricot glaze, cheeses, fruits, croutons, condiments and cornichons (gherkins) and, of course, "the wine and champagne making it all go down so very well."