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In Desserts (volume #23) Hall introduces several classical techniques for painting a variety of delicious baked foods. Featured are five 11"x14" demonstrations, including a peanut butter and jelly sandwich, French cruller donuts, half-moon and chocolate chip cookies and a slice of apple pie on a plate with a fork. Within the two-hour DVD are stunning close-up shots of Hall's classical oil painting techniques and views of his studio as he discusses his paintings at different stages.
Through his innovative, step-by-step approach, Hall outlines the processes that were used by such 19th century painters as Edgar Degas, Edouard Manet and George Inness. Using a clear and concise teaching approach, he reveals the secrets behind creating dazzling paintings filled with luminous light, covering such topics as establishing the foundation forms and composition, developing textures, achieving a sense of light, and contrasting warm and cool color values to suggest movement.
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Hall has taught art for over twenty years, and currently is a Professor of Art at a college in New York. ARTNews Magazine critic, Gerard Haggerty, states that Hall Groat II's still life paintings evoke the big picture that we call art history, including painters like Jean-Baptiste-Siméon Chardin, Edwin Dickinson, and his teacher Lennart Anderson." Collectors of his work have expressed that the work is "Alive, full of grace vitality and beauty, capturing light that is sublime in nature."
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