Spend a relaxing all inclusive weekend away with local painter Melanie Smith and personal chef Lori Butler in beautiful Bauline East, Witless Bay. Complete with Spanish inspired cuisine and intimate class instruction in Oil Painting, this is sure to be a memorable adventure!

Personal Chef Lori Butler with be creating and preparing all your beautiful meals, with her creative flair and passion for cooking,

you are sure to be satisfied.

Your meals this year will be inspired by various regions of Spain and will included, Basque Country Sheepherders Bread, Chicken and Shrimp Paella from the Valencian area and Gypsy Omelet with Ham and Chorizo Sausage from the Andalusia region.

Local Painter Melanie Smith will provide a full weekend of instruction in Oil Painting. You will learn about the importance of the grisaille and the veil, adding mediums, and much more... For the Experienced and the Beginner, Everyone welcome!

New date to be announced!

Place: The Whale Watcher B&B

Overlooking the Witless Bay Ecological Reserve

Bauline East, Newfoundland


For more information contact:

Melanie Smith: meldsmith@hotmail.com


The cost of this all-inclusive weekend is 375.00 tax included. There are various rates available for couple/friends packages and private rooms are available at an increased rate.

For information on registration please contact Melanie @ 576-0740 or meldsmith@hotmail.com.

To Mail Payment

Melanie Smith
22 Hamilton Avenue
St.John’s, NL
A1E 1H7

Lori Butler
2 Sherwood Drive
St. John's, NL
A1E 2X4

Chocolate Cake

Chocolate Cake

250g Bittersweet Chocolate, chopped
120g Unsalted Butter
65g Sugar
4 Large Eggs at room temperature
2 Tbsp Flour
pinch of Salt

Preheat oven to 350 F. Butter 9” spring form pan or deep pie plate if you don’t have a spring form pan. This cake rises very little so don’t worry too much about it coming over a pie plate.

Melt chocolate and butter in a stainless steel bowl over a simmering pot of water. Remove from heat and stir in half the sugar, the egg yolks and the flour.

Whip egg whites with a mixer and a pinch of salt until then form soft droopy peaks.

Fold 1/3 of the whites into the Chocolate mixture to lighten it then fold in the rest just until the white streaks disappears.

Scrape mixture into prepared dish and bake for 35 minutes just until the cakes feels slightly firm in the middle and a toothpick comes out clean.

Cool before serving and wrap well if you want to freeze.