Archive for the 'classes' Category

Flower Power

Edward Steichen: In Exaltation of Flowers is in bloom until May 13, so while we still have these colorful, one-of-a-kind murals on our walls, we hosted a workshop all about florals. The program began with a tour in the exhibition where the group learned more about Steichen’s social scene and the friends that he immortalized in this artwork. Participants saw how Steichen used flowers as symbols for the different people in the murals and how his passion for horticulture lent itself to extremely realistic depictions. After the tour, everyone chose their own flowers to create their personal still life. The group then learned watercolor techniques from local artist Carol Ivey, who paints minutely detailed still lifes. By the end of the workshop, everyone had bloomed into new watercolor painters and departed with their finished work and brushes to continue practicing.

If you missed the workshop but want to learn more about Edward Steichen, his murals, and his love of flowers, join us on Thursday, April 26, at 7:00 p.m. for an exhibition talk by Jessica Murphy, Manager of Digital Engagement, Brooklyn Museum.


Katie Cooke is Manager of Adult Programming at the DMA. 


Pint-Size Sous Chefs

During this month’s Art Babies, our mini museum-goers joined a hungry caterpillar at an imaginary dinner party to explore the sense of taste. Armed with their very own—Museum staff approved!—silver spoons, they goo-ed and gah-ed over the shiny silver serveware on Level 4. Their appetites primed with art, we then headed to the Art Studio, which was transformed into a smorgasbord of color, texture, and even flavor! Our petite Picassos used vibrant food puree “paint” to create their own masterpieces, taste-testing encouraged. Class ended with a colorful, baby-approved snack of blueberry carrot oat mini muffins, which you can try out at home:

Blueberry Carrot Oat Mini Muffins
1 cup rolled oats
½ cup whole wheat flour
½ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs, room temperature
½ cup sugar
6 oz vanilla Greek yogurt, room temperature
½ cup carrot puree
1 tbsp vegetable oil
2 tsp vanilla
1 cup fresh blueberries

Preheat oven to 375° F.

Line mini muffin pan with paper liners or spray with non-stick cooking spray. In large mixing bowl, stir together oats, both flours, baking powder, baking soda, and salt. In medium bowl, whisk eggs and sugar until pale and frothy. Add yogurt, carrot puree, vegetable oil, and vanilla, whisking until fully combined and smooth. Add carrot mixture to flour mixture and stir with rubber spatula until flour is mostly incorporated. Gently fold blueberries into batter with a few revolutions, just enough to incorporate remaining flour and distribute berries evenly throughout.

Divide batter into muffin cups, using a tablespoon scoop to fill them almost to the top. Bake about 10 minutes, or until a toothpick inserted in the center comes out clean. Note: A regular muffin pan can be used instead, increasing the baking time to 20 minutes.

Tickets for our fall classes go on sale September 3—we hope to see you then!

Sarah Coffey is the Education Coordinator at the DMA.

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