Much Admiration for Our Muralist

Andrew Hazelton, a Vermont native, is now a long time Grove City, Pa., artist.  He has had an artistic interest since childhood.  Having grown up in a wonderfully rural setting, he has always had a particular appreciation for nature and the solid quality and purity of life in and around it.  His hope is that viewers of his pieces will experience to some degree the emotional and spiritual connection he has to his subject matter in all his works.

"I consider my pieces to be merely studies of my art process which is ever evolving," says Mr. Hazelton of his work.  He continues, "Although individual pieces are considered complete, my process renders a vastness waiting to be filled.  As I continue to replenish the surface, I realize that it will never be complete.  It continues to be an exploration of self and creativity."

Mr. Hazelton has a long history of awards including 2 Director's Choice Awards from the Hoyt Institute of Fine Arts, a Corporate Award from the Bald Eagle Art League, and a Juror's Recognition Award from the AVA Gallery in Lebanon, NH, to name several.  He has been honored to have been selected as a nationally juried group wildlife art exhibitor at the Vermont Institute of Natural Science in Woodstock, Vermont.

Award winning Artist - Andrew Hazelton

Mr. Hazelton was commissioned by Nonni's Corner Trattoria from 2011 to 2012 to create the outdoor mural displayed on the College Avenue side of their establishment for the benefit of the residents and visitors of beautiful Grove City, Pennsylvania.

Outdoor mural painted by artist, Andrew Hazelton.  On public display at Nonni's Corner Trattoria, Grove City, Pa.

Insalata Caprese

 A delightfully refreshing salad that can also work very well as an appetizer.  This is a fantastic vegetarian alternative as well.  Fresh, tender mozzarella makes the difference here.

Ingredients

One chilled mozzarella ovaline (about 4 oz)

One large ripe tomato

5-6 large leaves of fresh basil - washed in cool water

about 4 tbs extra virgin olive oil

about 4 tbs balsamic vinegar (optional)

salt

Tools

Wire cheese slicer

Sharp knife

Using a wire cheese slicer, slice the fresh mozzarella ovaline into 7-8 slices about 1/4 inch thick.  Using a sharp knife, slice one ripe tomato into thick slices cut into halves.

On an oval plate (preferably chilled), alternate slices of the mozzarella and tomato - overlapping one onto another - until all mozzarella is used.  Tear 4-5 large basil leaves into pieces and sprinkle over top.  Drizzle with extra virgin olive oil and salt to taste.  For a bit of extra zest drizzle with balsamic vinegar and add freshly ground pepper.  Garnish with a beautiful basil leaf.  Serves 2-3 people.