Keith Lowe // Graphic Design Portfolio // Flagler Colllege Spring 2014

KEITH LOWE

KEITH LOWE Observation is one of the most valuable characteristics a designer can possess because it allows for the ability to become precise and detailed in design decisions. In a world that is inundated with design at every corner, a well-versed designer must be able to distinguish appealing aesthetic elements and customize them to their sense of style.

The following projects are all routed from the power of observation. They emphasize Keith’s geometrically structured design style and express his personal interests and hobbies.

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(HARFORD COMMUNITY COLLEGE)

(FLAGLER COLLEGE)

SPICES • TEA S EXTRACTS • ETC

WHISKEY & RYE

MR. CHEAPIES MOTEL Branding • Packaging • Art Direction Mr. Cheapies Motel, a fictional motel found in St. Augustine, FL. There is no chance of Mr. Cheapies being classified as just a typical “motel.” This place is like a time capsule of the 1950’s that has kept up with the times.

The challenge in bringing Mr. Cheapies to life was recreating the classic American road trip. The identity for this motel needed to be distinguishable & appealing to travelers.

The branding of Mr. Cheapies Motel expresses the classic era that mid-century modern design was famous for. It includes outdoor sign, matchbooks, hangtag, toiletry items, board game & information cards that are memorable for all travelers.

Motel wayfinding system

Mr. Cheapies Motel info cards (displayed left & right) provide guests with general information about the motel; phone numbers, room service items, & local attractions. The design & concept of these cards is inspired by the “House of Cards� created by the famous married design duo, Charles & Ray Eames.

PULASKI MALT LIQUOR Branding • Packaging • Advertising Malt Liquor. Not the most sought after beverage. It tastes bad, smells bad, & leaves you feeling like you were just slugged in the head by Muhammad Ali. Embracing the flaws of any malt liquor, Pulaski cleverly identifies the act of drinking malt liquor to that of a boxing match. Asking consumers, how many rounds can you go?

The design solution takes this idea of old time boxing and illustrates it onto the packaging & promotions. There are three brews of Pulaski ranging from their ABV percentages; Original (6%), Brawler (7%), and Knockout (9%).

CRYSTAL CAVE PARK Branding • Illustration • Brochure A famous Pennsylvania attraction found off of the winding back roads in Kutztown. William Merkel & John Gehret, who were blasting for limestone in 1871, were the first to discover Crystal Cave. Soon after, the two were conducting tours into the cave & charging admission. Today, Crystal Cave Park provides tourists with an unforgettable experience with tons of outdoor activities to choose from.

To expand the attendance of visitors to the park, Crystal Cave was in search of a new identity that would be considered memorable & most importantly, echo back to the beauty the cavern holds.

The design and function incorporated into the new identity & brochure reflects the various points of interest found in the cave. From the stalactites above and the stalagmites below, to the reflecting Big Pool. Overall construction of the brochure emulates that of a stalactite.

BALTIMORE BOTTLE CLUB Branding • Illustration • Advertising Celebrating their upcoming 44th annual bottle show. The Baltimore Bottle Club facilitated one of their largest events. It is to be “fictional” co-sponsored by The History Channel, with special guest appearances by Mike Wolfe & Frank Fritz from The History Channel’s show, “AMERICAN PICKERS”.

Being one of their largest events, especially with a huge sponsor, the event needed a themed poster design, booth tags, nametags, invitations, & a new and improved identity.

The final solution was to create a two-poster system that works in tandem. The illustration of a “bottle head” represents the amount of knowledge the target audience is familiar with antiques bottles. As well as the way most collectors store their bottles (in a cabinet). The use of a worn road map indicates the journey some collectors endure in finding their antique bottles. The redesign of the identity of the Antique Bottle Club uses four well-known local bottles that used to be manufactured within Baltimore. The logo illustrates a shelf silhouette to which the bottles can rest on. All booth tags & nametags use the logo to represent the organization.

SPICES • TEA S EXTRACTS • ETC

WHISKEY & RYE

101 SIMPLE MEALS Typography • Print Design Even the most resourceful cook has a hard time remembering all the options. So here are 101 substantial main courses, all of which get you in & out of the kitchen in 10 minutes or less.

With a little imagination, some swift moves & maybe a salad and a loaf of bread you can turn any dish on this list into a meal that will be better than takeout.

This large scale poster is formatted with an extensive amount of text. The recipes are then categorized into four main ingredients; Chicken, Fish, Meat, or Vegetables.

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02

Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary

with pasta cooking water

03 minutes

with water, and more butter; pour over egg

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plates. Sprinkle with lime juice, salt and crushed chilies; serve after five

Put a tablespoon of cream and a slice of tomato in each of several small ramekins. Top with an egg, then salt, pepper and grated Parmesan. Bake

at 350 degrees until the eggs set. Serve with toast

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*

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too-ripe figs. Serve over greens dressed with oil and vinegar; top all with

crumbled blue cheese

chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring,

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Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-

Open a can of white beans and combine with olive oil, salt, small or

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over and brown on both sides in butter or oil, until cheese is melted

wine, garlic cloves, basil leaves and chopped tomatoes. Steam until *

Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets

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*

Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan

and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side

up, until cheese melts

in flour and fry until crisp, about two minutes a side. Serve on sliced

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Deglaze pan with a couple of spoonfuls of capers and a lot of lemon juice *

eggs in the sauce, then top with Parmesan

*

Dip pork cutlets in egg, then dredge heavily in panko; brown quickly on both sides. Serve over lettuce, with fresh lemon, or bottled Japanese *

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cut boneless chicken into strips and cook

Cook chicken livers in butter or oil with garlic; do not overcook. Finish with parsley,

lemon juice and coarse salt; serve over toast

it with bacon. Toss romaine and watercress or arugula with chopped tomatoes,

or meat

blue cheese. Add bacon and

Cook shrimp in a skillet slowly (five minutes or so) to preserve their juices, with plenty of garlic and olive oil, until done; pour over watercress

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*

Liverwurst on good sourdough rye with scallions, tomato and wholegrain mustard

80 81

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Not-quite merguez: Ground lamb burgers seasoned with cumin, garlic, onion, salt and cayenne. Serve with couscous and green salad, along *

Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips

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*

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Combine canned tuna in olive oil, halved grape tomatoes, black olives, mint, lemon zest and red pepper flakes. Serve with pasta, thinning with

olive oil or pasta cooking water as needed

Cobb-ish salad: Chop bacon and begin to brown it;

avocado, onion and crumbled

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with bottled harissa

Make a fast tomato sauce of olive oil, chopped tomatoes and garlic. Poach

curry sauce

*

are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish *

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Fast chile rellenos: Drain canned whole green chilies. Make a slit in each

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Dredge skate or flounder in flour and brown quickly in butter or oil.

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*

*

or arugula, with lemon, pepper and salt

thyme and olive oil. Or add white beans and ketchup

Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos,

*

Brown small pork (or hot dog) chunks in a skillet. Add white beans, garlic,

or a little vinegar

chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla

Put three pounds of washed mussels in a pot with half a cup of white

bread with tartar sauce

07

garlic and chopped onion. When just about cooked, add chopped spinach

Cut eight sea scallops into four horizontal slices each. Arrange on

mussels open. Serve with bread

06

53

New Joe’s Special, from San Francisco: Brown ground meat with minced

Parmesan and salt and pepper

until the shrimp are done; garnish with more olive oil

05

and lime

and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated

*

04

28

* *

83

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Pit and chop a cup or more of mixed olives. Combine with olive oil, a little minced garlic, red pepper flakes and chopped basil or parsley.

Serve over pasta

*

S L A E M E SS S I M PN L S OR LE E T U N I 10 M I R E A DY

Exhibiting

EAMES CENTURY MODERN NEUTRAFACE SLAB TEXT

08

Put a few dozen washed littlenecks in a large, hot skillet with olive oil.

When clams begin to open, add a tablespoon or two of chopped garlic.

When most or all are opened, add parsley. Serve alone, with bread or over angel-hair pasta

*

09

Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad,

drizzled with olive oil and lemon

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*

Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a

425-degree oven for about eight minutes

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the garlic colors, add at least a teaspoon each of cumin and pimentón. A

minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve

12 13

vinegar

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Sauté 10 whole peeled garlic cloves in olive oil.

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Niçoise salad: Lightly steam haricot verts, green beans or asparagus.

Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs,

water until cool. Serve with a sauce of soy sauce and minced ginger

diluted with mirin and/or dry sake

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Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into

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adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil

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Put a few slices of chopped prosciutto in a skillet with olive oil, a couple

Cook chopped tomatillos with a little water or stock, cilantro and a little minced fresh chili; serve over grilled, broiled or sautéed chicken breasts,

with corn tortillas

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*

A winning sandwich: bresaola or prosciutto, arugula, Parmesan, marinated artichoke hearts, tomato

86

*

a drizzle of olive oil and a sprinkle of lemon

Poach shrimp and plunge into ice water. Serve with cocktail sauce: one cup ketchup, one tablespoon vinegar, three tablespoons melted butter *

Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam

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87 88

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Grated carrots topped with six-minute eggs (run under cold water until cool before peeling), olive oil and lemon juice

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Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs

(basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad

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Fried egg “saltimbocca”: Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan

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Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make

Miso steak: Coat beef tenderloin steaks (filet mignon) with a blend of miso and chili paste thinned with sake or white wine. Grill or broil about

five minutes

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Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with

three or four beaten eggs and loads of Parmesan. Brown other side and serve

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six-minute or poached eggs and a frisée salad. Put eggs on top of salad

along with bacon; deglaze pan with sherry vinegar and pour pan juices over all

38

Take out of pan and quickly cook some shrimp in same

pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red

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pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth,

Peel and thinly slice raw beets; cook in butter until soft.

84

Smoked trout fillets served with lightly toasted almonds, shredded fennel,

and lots of horseradish

Cold soba with dipping sauce: Cook soba noodles, then rinse in cold

*

*

chili flakes and Thai basil

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Boil a lobster. Serve with lemon or melted butter

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bratwursts

with cut-up apples.

pan. Deglaze pan with sherry vinegar, adding sauce to beets and shrimp. Garnish with dill

a green salad, sliced cucumber and tomato. Dress with oil and vinegar

35

60

Meanwhile, grate Pecorino, grind lots of black pepper, chop

parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt

Brown

Serve with coleslaw

*

Warm olive oil in a skillet with at least three cloves sliced garlic. When

with lemon and bread

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chicken. Dress with oil and

Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice,

64

Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with

grated Parmesan

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chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot

and cooked through. Season with soy sauce and sesame oil

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Taco salad: Toss together greens, chopped tomato, chopped red onion,

65 pasta

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90

Thai-style beef: Thinly slice one and a half pounds of flank steak, pork shoulder or boneless chicken; heat peanut oil in a skillet, add meat and

stir. A minute later, add a tablespoon minced garlic and some red chili flakes. Add 30 clean basil leaves, a quarter cup of water and a tablespoon or two of soy sauce or nam pla. Serve with lime juice and more chili flakes, over rice or salad

Sauté squid rings and tentacles in olive oil with salt and pepper and garlic;

*

add chopped tomatoes. Cook until the tomatoes break down. Serve over Dredge calf’s liver in flour. Sear in olive oil or butter or a combination

HOUSE OF CARDS MAD LIBS Branding • Illustration • Editorial House of Cards, a Netflix Original Series, is set in present-day Washington, D.C. It tells the story of Frank Underwood (Kevin Spacey), a Democrat from South Carolina’s 5th Congressional District & House Majority Whip who, after being passed over for appointment as Secretary of State, decides to exact his revenge on those who betrayed him.

Mad Libs is a template word game where one player prompts another for a list of words to substitute for blanks in a story, before reading the often comical or nonsensical story aloud.

This project became collaborative piece with fellow design student Chelsea Du Bois, a fellow “House of Cards” junkie and Mad Lib fanatic. Each Mad Lib is cleverly written with select quotes from Frank Underwood as well as memorable character dialogue. Illustrations of characters & scenes were created that coincide with each Mad Lib. The result of this collaboration introduced a two-pack of House of Cards Mad Libs; Season 1 and Season 2.

CHUBBIES SHORTS Advertising • Editorial Chubbies Shorts are a bold statement even without saying a word. The company prides themselves in the liberation of thighs from the necessary evil known as “pants.”

Chubbies generates all of their revenue via their online store.

They have a bare minimum of advertisements which are mostly all user submitted.

To increase sales & notoriety a campaign of “Great American Achievements” was formulated. These ads illustrate three cleverly told Chubbies facts. The illustrations of these facts range from George Washington crossing the Delaware, the space race, & the skyscraper age.

ODD LOT App Design • Branding • UI A location based app that allows users to find “odd” places they wish they knew off hand. Essentially, this is an app for users to find where the locals go. Categories are provided to tailor a specific search (thrift stores, dive bars, record stores, & strange structures.)

Users would be able to save their favorite places as well as share with friends. Distance from selected categories are provided using the iPhone’s built in GPS. Locations of stores, bars, or spaces would be updated via user submission, thus increasing ODD LOT’s data base.

ATLANTIC RECORDS Branding • Environmental Established in 1982 by Daytona Beach native Michael Toole, Atlantic Records is the premier location in east central Florida for new & used vinyl records. They have a massive collection spanning from Punk to Free-Form Jazz.

The store itself expresses Michael’s own taste & love for music. A new brand identity needed to emulate his passion for quality and uniqueness.

The final solution presented uses the components that are involved in listening to a vinyl record. i.e. the spider (45 adapter), strobe meter, and sound wave. Order request form, buttons, business cards, store bag, & apparel were also considered in the design for the new brand.

COMMISSIONED WORK Illustration • Print Design A collaborative project with design Professor Luciana Gassett. Commissioned by the faculty at Flagler College for their holiday greeting card. The inside illustration depicts the famous Ponce de Leon Hall at the Flagler College entrance.

Specific detail was observed of the architecture of the building. A flowered wreath & skillfully executed typography is placed on the front of the card.

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