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

Lemon Citrus Tart

Lemon Citrus Tart

1 1/2 sticks unsalted butter, room temperature
1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup whole blanched almonds or you can buy ground almonds
3/4 cup confectioners' sugar
1 large egg yolk

5 large eggs
1 1/4 cups granulated sugar
1/2 teaspoon salt
1/2 cup fresh lemon juice (from 6 lemons), plus 2 teaspoons finely grated lemon zest
1/4 cup fresh lime juice (from 4 limes)
2 tablespoons heavy cream (optional)
Garnish: red currants or raspberries and confectioners' sugar

1. Preheat oven to 350 degrees. Make the crust: Butter an 11-inch fluted tart or quiche pan with a removable bottom. Whisk together flour and salt. Pulse almonds with confectioners' sugar in a food processor until finely ground our use ground almonds..

2. Beat butter with a mixer on medium speed until pale and fluffy. Beat in almond-sugar mixture. Add yolk and flour mixture, and beat until combined.

3. Press dough evenly into bottom and up sides of prepared pan. Prick dough all over with a fork. Freeze for 20 minutes.

4. Bake crust for 10 minutes. Remove from oven. Press down bottom and up sides if needed. Bake until golden brown, about 13 minutes more (I pressed down the bottom and sides again). Transfer pan to a baking sheet, and let cool for 15 minutes. Reduce oven temperature to 300 degrees.

5. Make the filling: Beat eggs, granulated sugar, and salt with a mixer on medium-high speed until pale and fluffy. Add juices, zest, and cream, and beat until incorporated. Tap bowl on counter to release air bubbles. Pour into prepared crust. Bake until set, about 25 minutes. Let cool completely. Garnish with currants or raspberries and a dusting of confectioners' sugar.