Art and food – what a combination. Both were in abundance Friday night at Pablo Solomon’s opening. It was a huge success – lots of conversation, an amazing spontaneous yoga demonstration, and good sales and feedback from the guests – thanks, everyone. And the food – well, read on.

Michael Belisle, the Studio Chef, outdid himself as usual for this event. Here are a few of his culinary creations:

Chef Mike is an integral part of the Studio events – workshop participants and art patrons alike know that they will be well-fed when they visit. He spares no effort to obtain the best and freshest ingredients – here he is “procuring” eggs from the neighbor’s chicken coop. Don’t tell.

Thanks, Chef Mike, for all you do to make Lyn Belisle Studio a place of creative belonging – and creative eating!

Here’s the recipe for Chef Mike’s  herby cheesy crackers. Warning – they really are addictive.

Herbed Cheese Crackers

2 (10 1/2-ounce) boxes cheese crackers (Cheezits)
1/2 cup vegetable oil
1 (1-ounce) package salad dressing mix (recommended: Hidden Valley Original Ranch)
1 heaping tablespoon dried dill
1 teaspoon garlic powdeR
1 teaspoon celery salt

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator.