On campus and off campus events

Event #1

The on campus event I attended was titled: The Arts, Creativity and Learning: Integrating the Innate Habits Required for Art-Making into Learning for Transformation. The guest speaker was Lisa Fitzhugh, who is the founder of Arts Corps and also a creativity motivator within corporations and organizations. She first talked about the primary attribute of creativity: it begins with who we are. What see is influenced by what we know from our past experiences. Emotions color our reality and our reactions to present experiences are based on those emotions. Next Fitzhugh talked about creativity with a “moral compass” and her work with Amazon. Amazon has a reputation for being a creative company, but her opinion is that they were going about it in the wrong way because management was not considering Amazon’s impact on the planet. This was an event I was glad I attended. One of the main points that made the biggest impression on me was her encouragement to keep trying new things that wouldn’t normally be tried and keep doing it.

Event #2

The off campus event I attended was Jessica Hische at the Society of Design at the Whittaker Center in Harrisburg. She began by talking about lettering, calligraphy and type design and the main differences between the three: lettering is the drawing of letters, words and phrases; calligraphy is the writing of letters, words, and phrases; and type design is the system of letters, numbers, glyphs, etc. Hische also talked about designing her letterings and some font design programs (FontLab, Glyphs, and Robofont). Since “procrastiworking” is a term she coined for the unproductive activities she does when she says she should be doing work, the second half of the event focused on procrastiworking, followed by a Q&A session with the audience.

Typography Journal, Week 12

The example below shows incorrect use of an apostrophe. A prime mark was used instead.

In this example, there are two serif typefaces being used on the same sign. Aside from that, there is way too much spacing between "booksellers" and "publishers", plus it looks as if the two words are also different point sizes.

Updated menu

A screenshot of my in-progress menu is below (after the in-progress critique from yesterday). I still have a bit of work to do on it but I'm happy with how it's coming along. The order of the pages needs work and I'll get to that soon. (It can get confusing in my mind when I'm trying to visualize the order of my pages!)

Appetizers

Grilled Vegetable & Bacon Pineapple Skewers - 15

Grilled cucumber, tomato, mushroom & squash w/ bacon wrapped pineapple on a wooden skewer. Served

w/ spicy orange sauce or light coconut vanilla cream on the side.

Crab & Kumara Bisque - 20

A creamy, thick soup of crab & sweet potato.

Papaya Lime Soup - 15

Fresh, local papaya blended w/lime juice, oranges, mango & pumpkin. Served chilled.

Ahi Poke - 25

Raw ahi tuna w/ shallots, green onion, Soy sauce & sesame seeds.

Creamy Crab Lettuce Wraps with Coconut-Lime Dip - 20

Crab Stuffed Cucumbers - 20

Entrées

Poisson cru (National dish of French Polynesia) - 40

Raw yellow fin tuna & halibut marinated w/ fresh limejuice. Served w/ coconut milk, chopped tomato,

cucumber, carrot & spring onion over white rice or fresh cabbage & Romaine lettuce salad.

Macadamia & Coconut Crusted Tilapia - 45

Fresh baked tilapia w/ a coating of finely crushed macadamias & coconut. Served w/ grilled sesame

mango asparagus & poi (taro mixed w/ banana & coconut milk).

Grilled Shutome (Swordfish) w/ Baked Taro - 50

Locally caught swordfish seasoned w/ our special blend of local herbs & spices. Served w/ baked

sliced taro (a potato-like root vegetable) & a side of fresh mango salsa (mild or spicy).

Pork Curry w/ Bananas - 45

Local pork seasoned w/ curry & garlic in a papaya banana sauce. Served w/ sweet potatoes.

Coconut Vanilla Chevrettes - 40

Local, small freshwater shrimp sautéed in vanilla, olive oil, dark rum & coconut milk. Served w/ lightly

sautéed tomatoes, cucumber & sweet corn.

Teriyaki Broccoli Beef, Pork or Chicken - 35

Choice of beef, pork or chicken & broccoli teriyaki served w/ Pineapple fried rice.

Desserts

Kiwi Mango Cheesecake - 25

White Chocolate Macadamia Tart - 20

Tahitian Vanilla Crème Brulee - 30

Po’e - 20

A Tahitian pudding w/ vanilla, banana, pineapple & orange topped w/ toasted coconut.

Breadfruit Tart - 30

Breadfruit, banana, strawberry & star fruit in a macadamia & almond crust.

Drinks

Hinano -  15

Tahitian beer

Watermelon Honey Martini - 20       Watermelon, honey, lime & silver rum.

Maita'I (Tahitian for “good”) - 20       Rum, orange curacao, lime & orange.

Piña Colada - 20

Lava Flow - 25

Rum, coconut rum, strawberries, banana, pineapple & coconut cream.

Maui’s Wines, local Hawaiian winery             

by the glass - 25           by the bottle - 75

            Pineapple wines

                              Hula O’Maui

                              Maui Blanc

             Grape wines

                              Ulupalakua Red

                              Lokelani (sparkling wine)

****************************************************************************

Ahi Poke
http://blog.holualoainn.com/2013/03/sam-choys-poke-contest.html

Crab and Kamara Bisque
http://cheersboston.blogspot.com/2010/12/twas-night-before-christmas.html

Poisson Cru
http://goway.com/blog/2010/04/29/tahiti-talk/

Crab Stuffed Cucumbers
http://www.phillipsfoods.com/recipes-cooking-tips/RecipesList.aspx?categoryId=3&categoryName=..

Grilled Swordfish w/ Taro
http://noglutennoproblem.blogspot.com/2010/09/friday-foto-grilled-swordfish-with.html

Macadamia & Coconut Tilapia
http://www.kitchenkvell.com/2012_05_01_archive.html

Kiwi Mango Cheesecake
http://rosannaskitchen-rosanna.blogspot.com/2010/07/tropical-cheesecake.html

Breadfruit Tart
http://webcache.googleusercontent.com/search?q=cache:http://www.soniatasteshawaii.com/2011/09/a-breadfruit-kind-of-day.html

Typography Journal, Week 11

I found some interesting logos that effectively use negative space to create beautiful logos. The first example uses a nice serif typeface which seems to work rather well with the personality of the logo that it accompanies. It seems as if it's saying, "I may be on the small side, but I'm still better than you." The typeface has high contrast and elliptical drops. The eyes and bowls are small with rather generous counters.

menu project- story & menu items

Restaurant story

Kӓwili was founded in 2007 by Tania Hoani and Kalino Kalua. Tania and Kalino first met in 2005 after Tania’s (a Tahitian native) culinary demonstration at the Kapalua Wine and Food Festival in Maui. Impressed by Tania’s skills, Kalino (a Hawaiian native and culinary instructor) approached her about teaching at the Maui Culinary Academy. After learning they have several mutual friends from the restaurant business, Kalino and Tania soon became close friends and began to discuss ideas for opening a restaurant together. They both love the traditional foods from their native islands and wanted to feature both cuisines on their menu. Kӓwili, the Hawaiian word for “blend”, is the result of blending traditional and modern Tahitian and Hawaiian dishes.

·         Tania (“Polynesian flower” in Tahitian)

·         (Kalino is Hawaiian for “brilliant one”)

·         Kӓwili is the Hawaiian word for “blend”.

_____________________________________________________________________

Menu items (so far)

Appetizers

Grilled fresh fruit kabob
Fresh pineapple, banana, mango and papaya grilled on a wooden skewer. Served with a spicy orange sauce and coconut vanilla cream.

Almond & Coconut Crusted Tilapia
Fresh baked tilapia with a coating of finely crushed macadamias and coconut. Served with grilled sesame mango asparagus, poi (taro mixed with banana and coconut milk).

Crab & Kumara Bisque
A thick soup of crab and sweet potato.

Papaya Soup

Entrées

Poisson cru (National dish of French Polynesia)
Raw yellow fin tuna & halibut marinated w/ fresh limejuice. Served with coconut milk, chopped tomato, cucumber, carrot and spring onion over white rice.

Pineapple fried rice

Braised Swordfish w/ Sweet Potatoes

Pork Curry with Bananas
Local pork seasoned with curry and garlic in a papaya banana sauce. Served with sweet potatoes.

Coconut Vanilla Chevrettes
Small freshwater shrimp sautéed in vanilla, olive oil, dark rum and coconut milk.

Menu project- logo sketches & typefaces

Logo typefaces I've experimented with are below. The typeface I chose is the one at the top (Ecuyer DAX Regular).

Menu project naming worksheets

It wasn't easy coming up with names...

My evaluation:

My group's evaluation: