Related Programming
Teddy Bear Tea Party
November 14
2 pm to 4 pm
Bendel Mansion (main building)
Bring your favorite teddy bear to a whimsical tea party! The Teddy Bear Tea Party will include a seating for tea with your favorite fuzzy bear friend. Included in the festivities are tea sandwiches and cookies, and the story of "The Gingerbread Adventure," with Ms. Karen from Acting Out with Ms. Karen. After the story, decorate your very own gingerbread person to take home! Space is limited to 30 adults and 30 children, and is on a first come, first served basis. Children must be accompanied by an adult. Registration for this event begins Oct. 1. To reserve a space, call 203.322.1646 ext.6521.
Members: $40 for 1 adult/1 child, $20 for each additional person.
Non-Members: $45 for 1 adult/1 child. $20 for each additional person.
Junior Collector's Showcase
December 5
11 am to 3 pm
Has your child collected an amazing array of electric cars? Transformers? Robots? Toy soldiers? Beanie Babies? Dolls? Teddy bears? This is his or her chance to share them with Museum visitors. Young collectors will be assigned display space in the Museum's Bendel Mansion (main building) Great Hall and adjacent areas, so that they can showcase their toy collections and share with others all they know about them. Each Junior Collector may display up to three different types of toys in his or her "booth."
Space is limited and pre-registration is required. Contact Rosa Portell, Curator of Collections, no later than Nov. 16, at 203.322.1646 ext. 6543, to participate. There is no fee to participate in the Junior Collector showcase. |
Dolls, Toys & Teddy Bears: Playthings of Yesteryear
November 7 - January 10, 2010
Playthings are universal. Toys have been found in the tombs of pharaohs, among nomadic tribes, in royal chambers, in homeless shelters, and in the homes of the well-to-do, and on Nov. 7, 2009, these much-loved objects become the focus of Stamford Museum & Nature Center's latest exhibition, Dolls, Toys and Teddy Bears: Playthings of Yesteryear. The exhibition will continue through Jan. 10, 2010.
This exhibition plays homage to the toys of our parents and grandparents, featuring dolls, toys, and teddy bears dating from the late 1800s through the 1950s. The exhibition is curated by Deborah Fratino, of Westport, who has reached into numerous private collections to present an exceptional array of the finest toys. Ms. Fratino is a member of the National Antique Doll Dealers Association (NADDA), a prestigious trade group, and has been exhibiting in antique shows for 25 years. "I believe toys hold fascination not only among children, but among adults as well with a shared enthusiasm and love," said Ms. Fratino. "Adults are reminded of their childhood and the love for that specific toy."
Several of the Museum's pedal cars will also be featured, together with automobile toys from the 1930s and 1940s.
It's not surprising that toys have an extraordinary hold on our memories and affections. In the movie "Citizen Kane," (1941) a dying mogul's last thoughts are of his childhood's sled, "Rosebud." Toys may be as simple as a sock monkey or as rare as a one-of-a-kind pedal car, but most of us can readily name our favorite toy. Toys are meant to amuse, delight, or instruct, but their original purpose is less important than the bond between it and the child who owns it.
Although toys date back to ancient times, the appearance of one of the most iconic playthings, the teddy bear, is relatively recent, and was inspired by President Theodore Roosevelt's encounter with a bear cub during a hunting trip. Dolls, however, go back to antiquity, and take many forms, from a simple cornhusk doll, to the most exquisite, perfectly appointed porcelain doll. Originally, many were homemade. However, the potential market for manufactured toys was enormous and toy factories and workshops have proliferated since the 18th century.
The exhibition will set the mood for the holiday season which, traditionally, is when most toys are purchased and given. Is your favorite doll among those on display? Is Paddington Bear? How about your Lionel train? Visit and find out! The exhibition is sure to delight the entire family.
This exhibition is supported by media sponsors
 
Visions of Gingerbread:
The Sweetest Architects
November 7 - December 20
Creative gingerbread confections constructed by area chefs will be on exhibit and up for auction as part of Stamford Museum & Nature Center's first annual Visions of Gingerbread: The Sweetest Architects holiday exhibition. Visitors will be able to place a bid on each of the unique creations - inspired by some of the most well known architecture of our time. Silent auction proceeds will benefit Stamford Museum & Nature Center's educational mission.
These creative confections, consisting completely of edible materials, will be revealed for the first time at the Members' Opening Reception on Nov. 6. A panel of special guest judges will award First, Second and Third place at the Members' Opening. Visitors will have the opportunity to vote for Fan Favorite at the Museum and through an online poll hosted on TheStamfordLife.com. Imaginative creations from, Sweet on You Bakery & Café, Michael Joseph's Fine Foods, DiMare's Pastry Shop, Black Forest Pastry Shop, Sweet Lisa's Exquisite Cakes, Karin Krumpelbeck, and SM&NC staff will be on display and included in the silent auction.will be among those on display and included in the silent auction.
"We are delighted to have so many local chefs involved in this special exhibition that recognizes these incredible pieces as works of art in their own right," said Melissa H. Mulrooney, Executive Director. "We invite the public to come view these incredible works of edible art during the holiday season."
This exhibition is supported by media sponsors
Featured Chefs |
photo from hersheypark.com
BLACK FOREST PASTY SHOP
Herb Mueller, Head Pastry Chef
"Wildcat Rollercoaster"
"The inspiration behind this entry was a family vacation to Hershey Park in Hershey, Pennsylvania," said Herb Mueller, owner and Head Pastry Chef at Black Forest Pastry Shop. During the sweltering 95 degree heat and the ensuing 45-minute wait to board the thrill ride, Herb was mesmerized, thinking what would be involved in creating a gingerbread replica of the Wildcat Rollercoaster at Hershey Park. Some of the ingredients used in production of the Wildcat are: honey, rye flour, sugar, ginger, cinnamon, cloves, chocolate, Royal icing, and candies.
About the chef
Herb Mueller is the owner and second generation Head Pastry Chef at the Black Forest Pastry Shop. Herb crafted his skills during a 2 year apprenticeship under the world renowned Pastry Chef, Oliver Bittlingmaier at the Café Röder in Bad Durrheim, Germany. He continued his pastry/baking education graduating from the Culinary Institute of America's Baking & Pastry Arts program in 1993. Since 1995, Herb has run Black Forest Pastry Shop, a business started by his parents, with business partner Dan Puffer. Black Forest Pastry Shop has been creating thousands of gingerbread houses for over 20 years. |
photo from about.com
DIMARE'S PASTRY SHOP
Tim McGrath, Pastry Chef
Roman Coliseum
Tim was inspired to recreate Rome's Coliseum after a recent trip to Italy for his honeymoon. "It is a really cool structure, and probably one of the most famous in Italy." The coliseum is one of the Seven Wonders of the World.
About the chef
DiMare Pastry Shop is a family-owned bakery that produces quality specialty cakes and baked goods with a traditional Italian flair. Originally opened in Riverside by Ugo DiMare in 1976. Matriarch Bice DiMare, along with her daughters Maria and Sabrina, and grandchildren Timothy and Brittany, have maintained the business. The DiMare family has seen the business flourish with the opening of their second location in Stamford in 1997. DiMare's has been involved with numerous local fundraisers. We service many area hotels and country clubs. DiMare Pastry has won Best of the Gold Coast four times, and has won "Best of The Knot" wedding cake three years consecutively. |
photo from Walt Disney World public affairs
MICHAEL JOSEPH'S FINE FOODS
Mary Colacurcio, Executive Pastry Chef
Whimsical Castle
This Whimsical castle scene was designed and created by Mary Colacurcio, Executive Pastry Chef of Michael Joseph's Catering. The scene depicts a castle in a rural winter setting. Intricately designed towers, topped with spires overlooking a bridge crossing a bucolic millpond surrounded by rustic countryside. Each component is made from handcrafted ingredients; gingerbread, pastillage, rolled fondant, edible silver leaf and chocolate.
About the chef
Award-winning pastry chef , Mary Colacurcio is the Executive Pastry Chef for Michael Joseph's. Prior to moving to the East Coast she was the executive pastry chef at The Four Seasons Hotel in Carlsbad, Ca. She has been working the pastry field for the past 20 years. |
photo from henribendel.com
Sweet Lisa's Exquisite Cakes
Lisa and Stephen Maronian, Owners/Chefs and Rene Mendez
Bendel's Department Store
Lisa and Stephen chose to create Bendel's Department Store in New York City because Stamford Museum & Nature Center's exhibition galleries are located in the former summer home of department store owner and namesake, Henri Bendel.
A variety of materials will be used to construct Bendel's including poured sugar, Royal icing, sugar paste, marzipan and pastillage.
About the chefs
Lisa Maronian, a graduate of The Culinary Institute of America and The International Pastry Arts Center, together with husband Stephen Maronian, a fellow graduate of The Culinary Institute of America, work closely with clients from the initial design consultation through final presentation of the finished product. They have been featured many magazines including Connecticut Magazine, Bon Appetit, Food and Wine, Brides, Town and Country, and The New York Times among others. They have also appeared on the Food Network and ABC News, among others. |
photo from about.com
Sweet On You Bakery & Café
Rebecca Martin, Owner and Ruben Palma, Executive Pastry Chef
Casa Batlló
"As cake artists, Casa Batlló is both inspiring and very challenging," said Rebecca Martin, owner of Sweet On You. "We will be using gingerbread, pastillage, fondant, gum paste, poured sugar, airbrushing and hand painting with gel colors and luster dusts to create our edible Casa Batlló. This project will require us to use all of our sugar art techniques and professional skills to render. To us, Casa Batlló is Gaudi's most fantastical completed architectural work. The façade of the building is covered in multicolored tiles created from ceramic discs and fragments of colored glass, the windows are organic, undulating shapes that remind us of a wide open lion's jaw, and the roof top looks like a multicolored serpent's back."
About the chefs
Rebecca Martin transformed a life long love for good food and baking into a reality when she opened Sweet on You inside the Stamford JCC in July 2006. Hidden away in the JCC without a street sign, Sweet On You has gone from being Stamford's best kept secret to a hit throughout Connecticut and Westchester. Rebecca has appeared on the Martha Stewart Show, on ABC News for the tri-state area and in multiple newspapers and blogs.
Ruben Palma, Executive Pastry Chef, is no stranger to pastry art competitions having competed in international chocolate and sugar art competitions. He comes from a family of pastry chefs, studying the fine art of baking at his father's side as a young boy, and later at Le Cordon Bleu Culinary School. He has held positions in some of the finest pastry kitchens including the Ritz Carlton. |
SM&NC STAFF VOLUNTEERS
Cheshire Barn
SM&NC staff volunteers: Beth Strauss, Lauren Satterfield, Penny Tuminski, Erica DeLucia, Maria Errico, Angela Errico, Angelina Errico, Cathryn Oulighan & Kathy Ritch.
Cheshire Barn is located at Heckscher Farm at Stamford Museum & Nature Center. The barn was moved from Cheshire, Connecticut in 1977 and reconstructed on the farm. It is a working barn, which houses some of our animals and is also used for feed storage.
Mélange of gingerbread, an assortment of candies, cookies, royal icing, and pretzels were some of the items used to recreate the Cheshire Barn.
About the Chefs
The staff volunteers were inspired by the rustic beauty and simplicity of the Stamford Museum & Nature Center's Cheshire Barn, especially when it is dressed up for the annual Holidays on Heckscher event. "The different textures of wood and stone against the backdrop of glistening snow presented a delightful challenge for us novice bakers," said Kathy Ritch. "And the beloved inhabitants of the farm add a touch of whimsy to our creation." |
|
