Graze Restaurant asked me to paint a cow for them. Here’s the progression (click any cow to enlarge), most recent progress at top.
If you want to read this from the beginning, starting with the delivery of the cow, just start reading at the bottom of this post and scroll up….
Done! Finished varnishing last week. Whew!
Wanted to get this uploaded before 2013, so here you go:
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Pretty much done…
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Side two almost done (gotta soften the pasture-to-black transition on the right side of the state, soften the udder-to-white-fur transition, and clean up the blacks and whites…)
November–almost December–Aaaack!
What a nightmare this has been. Should be easy-squeezy, but with the other deadlines in October/November…. Oh well. Working away on side two now–getting there! Here’s side one, pretty much finished (below):
Final (Side One) State of Wisconsin with products
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Wisconsin products modified (got rid of those white outlines around each object–just wasn’t working).
Side One almost done
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You can see the horns painted now (over the texture added in the step below). Face pretty much done. Eyes still need some work, but close…. Hooves made to look more realistic/3-d with painting in the shadows to create depth.
Adding texture to the horns
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To build up the texture in the horns, I glob on various acrylic gel mediums. This one is a mix of Golden’s molding paste and soft gel.
October 1 progress:
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Some of the locally-sourced, Wisconsin(!) products that Graze uses in it’s cooking. Products blocked in, painting in progress.
September 23 progress:
September, 2012
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First thing is getting the white out. A layer of orange as the colored ground to make subsequent layers on top glow…
Some info from an earlier post:
Aug. 20
Graze restaurant has commissioned me to paint a cow for their patio.
The design will be a holstein (modeled after one of the dairy cows milked at Sassy Cow Creamery, where Graze gets much of their dairy products). Incorporated onto the black/white holstein pattern, will be painted the specific, locally sourced products–produce, Highland beef, trout, etc (that Graze buys from local farmers in the area)–from which Executive Chef Tory Miller and the Graze team create the dishes on their menu.
It just arrived today…
Unwrapping
Yep, it’s a girl!
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