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May 19, 2000     Cape Gazette
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76 - CAPE GAZETTE, Friday, May 19 - May 25, 2000 Kristen Visball sculptures glorify sea animals Southern Delaware sculptor Kristen Visbal made the trek south to Florida to sculpt a life-size dol- phin and an immature green sea turtle. Making two separate trips to the Sunshine State, the sculptor spent several days over the holidays creating the turtle and then made a second trip in March to fashion the dolphin. The turtle, titled Dance of the Deep, is the newest addition to the endangered species series; the dolphin is part of the composition Sea Express, which will be added to the life-size Chil- dren's Series. Visbal's December trip took her to the Marine Life Center, a turtle rescue hospital located in Juno, Fla. Her model, named Chilly, was small green sea turtle found in a lethargic state and unable to feed. Visbal chose Chilly for the bril- liant striations on the scutes of his shell and because green turtles, one of six remaining species of sea turtles, are known for their grace as swimmers. Chilly was nurtured at the hospital for a year until he grew large enough to be released back into the sea. The Marine Life Center is full to max- imum capacity with turtles of all six species: loggerhead, green, Kemp's Ridley, Olive Ridley, leatherback and hawkbill. The green gets its color from the color of its fat, not its shell and is a veg- etarian except for its early years when it will eat crustaceans as well as plants. Visbal's bronze sculpture depicts Chilly swim- ming over a clump of sea grass and was auctioned at the presti- gious Brookgreen Gardens Sculp- ture Park in Murrells Inlet, S.C. for $6,000. A percentage of the proceeds from this edition of 47 turtles will be donated back to the Marine Life Center to fund a larg- Submitted photos Kristen Visbal visited Florida to sculpt a life-size dolphin such as the one she's posing with at the Marine Life Center. First Ever E ....... 00inner A 5Course Dinner featu.ring 5 Italian Wines & Cordials Sponsored by A.V. Importers Monday, June 5.7 pm Space limited Reservations Now Boit00 Accepted. 128 Second St. Lewes |[BIIIBI't00 645-1980 .... _h_8 p. -/.be_ah.net ._r .._o_ n. _egra.html er facility. Working with a plastilene clay, Visbal created the 5'7" model of a dolphin in March that will be cast in bronze. She spent eight days working poolside and studying her model, Roxy, a nine-year-old bottlenose. The smallest of the trained dolphins at Marineland, Roxy measures 8'5". The com- pleted dolphin sculpture will be presented two ways: in the first, the mammal will have a splash of water under her head and will be mounted on a column of stone; or the second, riding a wave with a small boy clinging to her back. Both versions will be about eight feet high. A percentage of the pro- ceeds will be donated back to Marineland for the further devel- opment of educational programs. Visbal believes that photo- graphs are inadequate for creating a three-dimensional form and chose instead to work with the subjects directly. The dolphin sculpture, she said, presented a challenge as the animal was afraid of her measuring tape and calipers and was sometimes difficult to see underwater. With the assistance of trainer Anne Blount, Visbal and Blount stood on a platform im- mersed three feet deep into the tank. The dolphin was positioned next to them and given commands to roll on its side or back or pres- ent its tail. "The Marineland crew was both knowledgeable and helpful and the love and care they give these mammals is exceptional," she said. Visbal, who works exclusively in bronze, creates in her modeling studio located on a vineyard in Lewes. For more information, call Vis- bal at 645-9075. Featuring home style cooking and Sushi Bar Route 1 Maryland Ave. Fenwick Island, DE i Flounder 13roiled or Fried with tartar sauce and lemon Crab Cake (1) Platter with tartar sauce and lemon Grilled Chicken 13feast, with her'bed butter Veal Cutlet in brown sauce Fried Shrimp (5) with cocktail sauce and lemon Penne Pasta Putt,anesca with artichokes, capers, mushrooms, sun dried omatoes, black olives, red onion, olive oil and Pecorino Romano cheese Grilled Center Cut, Pork Chop with roasted port,abellas and Merlot wine sauce Grilled Beef Liver with fried onions and gravy i Visbal's sculpture of an im- mature green sea turtle. O