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Gilbert museum showcases artists from the region

BY SRIANTHI PERERA

GSN Contributor

Professional artist Mary Opat has four oil paintings on a desert theme at Gilbert Visual Art League’s fall member show and sale. She depicts the Arizona desert at twilight and colorful splashes of its flora by day.

A total 115 works by 30 member artists are on display until Nov. 20 in the Gallery 4 within HD SOUTH, Home of the Gilbert Historical Museum, and through Feb. 1 online at gval.org. The show is not juried.

Opat has a college degree in art education and commercial art, but she continues to learn and benefit from the league’s programs and connectivity.

“I just really enjoy the camaraderie and the educational value and so forth, but everyone just really lifts each other up and supports each other,” the San Tan Valley resident said. “It’s a great group.”

During the pandemic, the GVAL had a spurt in membership and is at 65 this year. It is the largest recorded by the nonprofit, founded in 2003. Besides the East Valley, members come from Queen Creek, Phoenix, Fountain Hills, Apache Junction, San Tan Valley and Sedona.

Newer members are also younger and not limited to retirees, thereby bringing in a mix of ages, skill levels and experiences.

“Our growth is the result of a team effort,” said Donna Finter, who, together with Deepika Haldankar, is active on social media on behalf of the league, and posts frequently on Facebook and Instagram.

Also, during the pandemic, monthly demonstrations were first presented through Zoom. Initially, attendance was sparse, then it picked up. Now that they are available in a hybrid format, online and in person, attendance is even better.

Those out of town or who need to be quarantined may also attend this way. The hybrid format is successful due to the technology work of Dani Kahn and John Priddy, Finter said.

Jane Bradley creates a monthly newsletter, Art Vine, that reaches more than 400 people and organizations. The website, gval.org, is up to date and attractive due to Opat’s skills and efforts.

“We hope to gain artists from more locations as we continue to offer virtual

professional art development and grow our online presence,” Finter said. Opat, who volunteered as the website coordinator, redesigned and updated GVAL’s website on a new theme recently. The site wasn’t getting much traction because updates were not regular and the newsletters would reach members sometimes about three months late. She watched online videos and taught herself the techniques of rebuilding a website. “I find it really challenging and it sparks my creativity in a different Show chair Peter Eobbi demonstrates expertise in displaying the art at Gallery 4, not just on the walls but way from making art. I’m really enon screens. (Courtesy of Peter R. Eobbi) joying it; I like learning,” she said. Born in a small town in Iowa, Opat received encouragement for her artistic bent during school years. When her father purchased a set of paints and roll of canvas for her, a whole new world opened, she said. At the University of Central Missouri, she had a good professor and mentor in the fine arts program – the dean of the School of Arts. “Although abstract painting was becoming popular, he insisted that his students study the masters and spend many hours drawing from life,” she said. “I’ll always be grateful for his solid instruction and the high quality of work that he demanded.” He offered her a job in the graphic arts department. Although circumstances took her elsewhere, The Gilbert Visual Art League’s fall member show is at HD South until Nov. 20. (Courtesy of Peter R. Eobbi) his faith in her as an artist bolstered her confidence and gave her hope that a successful art career was possible. Opat’s artistic aspirations were placed on hold when she married, raised six children and worked in the corporate see GVAL page 25

world, but the dream of an art career never left her.

Years later, a few successful public murals and commissioned oil paintings gave her the courage to take her art to the next level.

The move from the Midwest to Arizona seemed the perfect time to make the dream a reality.

In Gilbert, Opat has created three public art murals. She won a commission to create a 6x12 feet mural for the new Fry’s Food Store at the corner of Williams Field and Recker roads. It was painted on three aluminum panels in her garage and then assembled in the store.

In bright colors, she depicted icons of Gilbert’s past and present, such as the railway that was constructed in 1902; the Gilbert Elementary School, which now houses HD South; the water tower, built in 1927 and first used to aid in firefighting; modern buildings at Heritage District; and native plants.

She also designed and painted murals for Gilbert Leadership classes XXI and XXII on the American Legion Post #39 building wall and on a shuffleboard court at Page Commons, respectively.

“I’m blessed to have the freedom to paint whenever the mood strikes,” she said. For her efforts, Opat has received first place in the league’s juried fine art show four times, among a long list of other awards.

Oils, charcoal and acrylic are her preferred mediums, with occasional pastels and watercolors. Although the subject matter of her work is varied, they usually contain bright color and contrasts. “It’s difficult to choose one style and it varies depending on my mood,” she said.

“I’m always looking for subjects that resonate with me and I’m drawn to painting people, above all else. Capturing the nuances of an individual’s expression and exploring cultural diversity fascinates me,” she added.

To see more of Mary Opat’s art, visit maryopat.com.

For details of the Gilbert Visual Art League’s fall show, visit hdsouth.org or gval.org.

With JAN D’ATRI

GetOut Contributor

Momma’s chicken cacciatore is bliss in a skillet

Bliss in a Skillet. That’s what my momma’s chicken cacciatore recipe should be named. As an Italian girl growing up, I just thought that it was one of those dishes that everyone ate at least once a week – just like we did – with polenta or pasta. I also assumed that all chicken cacciatore pretty much tasted the same.

But many years later, having tasted chicken cacciatore in numerous restaurants, I’m going to finally go on the record and say that momma’s is the best. You’re going to get to try it for yourself and see if you agree.

Momma’s cacciatore is simple, inexpensive, uses only one pan and the flavors are absolutely divine. It’s about as close to a fool-proof dish as you can get with the recipe I’m sharing with you today. Momma’s chicken cacciatore was one of the first recipes we included in our first cookbook, “Momma & Me & You,” and through the years we’ve tweaked it just a bit to make it even better.

Here’s what momma wrote in our cookbook:

“Almost every Italian restaurant has chicken cacciatore on the menu, and there are as many versions of the dish as there are places that serve it. Although it’s a Southern Italian specialty, it has been adopted as a treasure throughout Italy. When I introduced cacciatore on my restaurant menu back in 1957, our customer’s fell in love with the very first delicate bite! It became one of our most popular signature dishes for the celebrity crowd and locals alike.”

I find that good quality, fresh chicken enhances the taste – and that chicken thighs and legs seem to be the most flavorful. Flavor-filled bones make all the difference. Pick up a nice bottle of wine, some good sour dough bread and enjoy one of my momma’s mainstay Italian meals!

Ingredients:

3-4 pounds chicken pieces, skinless (legs and thighs) 1 cup flour for dredging ½ cup olive oil 1 cup Marsala wine ½ cube butter, cut into pieces 1 (8oz) can tomato sauce (Organic preferred) 2 cups white mushrooms, sliced 1 large sweet yellow onion, chopped fine 3 cloves of garlic, chopped fine 3 green onions, (white and green parts) sliced thin 2 teaspoons fresh parsley ½ teaspoon fresh oregano 1 tablespoon fresh basil Salt and fresh ground pepper to taste

Directions:

Wash chicken and pat dry. Dredge chicken in flour to coat. In a deep skillet or Dutch oven, heat oil, and fry chicken on both sides until golden brown. Discard most of oil, leaving brown bits in bottom of pan if possible. Add Marsala and butter, and simmer on low heat until wine begins to evaporate, about 2-3 minutes. Add tomato sauce, mushrooms, onion, garlic, green onions, parsley, oregano and basil. Cover and gently simmer for 15-20 minutes until tender. Add salt and pepper to taste. Serve over pasta or polenta.

ACROSS

1 Landed 5 Gearwheel tooth 8 Slightly 12 Sultry Horne 13 “-- you serious?” 14 Barn roof spinner 15 Strict disciplinarian 17 Noble Italian family 18 Swift 19 Sculpted trunks 21 Old Olds 22 Doctor Zhivago 23 Wye follower 26 Moreover 28 On edge 31 Sciences’ partner 33 Observe 35 Campus VIP 36 “Hogwash!” 38 Finale 40 Water tester 41 Love god 43 Inherited 45 Painter’s motion 47 Reduces 51 Nashville’s st. 52 Instrument in a Dixieland band 54 Couturier Cassini 55 Stannum 56 Pinta’s companion 57 Favorites 58 Norm (Abbr.) 59 Vortex

DOWN

1 Charitable gift 2 Bound 3 Concerning 4 Spud 5 Big gorges 6 Mine yield 7 Oil tycoon J. Paul -8 Declared 9 Baby’s bed 10 Division word 11 Casual tops 16 Notion 20 Ump’s call 23 Hit with a ray gun 24 Triage ctrs. 25 System for linking computers 27 Ruby of films 29 -- Paulo, Brazil 30 Away from WSW 32 Island wraps 34 Queen’s domain 37 Stir-fry pan 39 Entryway 42 Factions 44 Packing string 45 Halt 46 Far (Pref.) 48 Author Bagnold 49 Tear 50 Remain 53 Torched