Come join my painting classes this summer in my studio in Lewiston. Whether you are a beginner or only wanting to paint with a group and needing just a few comments to set you on a better path or whether you are more advanced and need more critical comments, come and paint with me. Big, studio, lots of room and light. I will set up still life compositions for those who want it, or you can paint what you would like.


Special price this summer of $100 for 10 2 hr sessions and you can work around your vacation time (and mine). 


We will work in oils and if you don't have painting supplies I will supply them at $5 per painting session. 


If you prefer to work in acrylics, we can do that too, but I think you should try oils.


Contact me if you are interested for class times and to discuss. 

Michelle Marcotte


468 Fort Gray Dr. Lewiston NY.

Hello Visitors to this site. Please drop me an email to with your comments and questions.


I would love to hear from you.




Lewiston artist Michelle Marcotte wins grant award to paint at DiMino Tops Supermarket


Wed, Dec 23rd 2015 10:10 amAnthony DiMino, president of DiMino Tops Lewiston, is shown with Michelle Marcotte in the carryout café where Marcotte paints.Anthony DiMino, president of DiMino Tops Lewiston, is shown with Michelle Marcotte in the carryout café where Marcotte paints.

The Arts Services Initiative of Western New York recently presented Lewiston artist Michelle Marcotte an individual artist grant for Niagara County in the amount of $2,500.

This fall, Marcotte was named artist-in-residence by DiMino Tops Lewiston to produce a continuing series of paintings of food on location at the supermarket's carryout café.

Marcotte said, "I paint the most important things in life - people, food and the land that sustains us. I think making and eating a meal with family and friends is the best part of the day. These paintings are about the importance of preparing and eating a meal with family and friends; about family; the swirl of a lively kitchen and life's important moments."

Although Marcotte has already started painting at the Tops café, the project will begin in late April and run until December 2016. During that time, she will paint one or two days a week at Tops.

Anthony DiMino, president of DiMino Tops Lewiston, said, "We are a progressive company with a deep commitment to community involvement. Since the focus of Michelle's current paintings is food, home cooking and family, and since Michelle's art will involve the community, her approach is a good fit with our business and values.

"Michelle will gain inspiration from our store, its offerings and our customers. She will use this inspiration to create paintings while in our store. As she paints, Michelle also plans to talk to people about their approaches to home cooking and their interest in food and art, recording snippets of conversation (with permission) for use in later exhibitions of her food paintings."

The grant is sponsored by the New York State Council on the Arts Decentralization Regrant Program and is designed to support quality, community-level arts and cultural programs. In making the grant announcement, Jennifer Swan, ASI associate director of Western New York, wrote, "We anticipate that Michelle painting at the DiMino Tops Supermarket will enrich the artistic and cultural atmosphere for the citizens of this region. By investing in Marcotte's artistic project, we continue to strengthen and diversify the artistic offerings to both citizens and tourists alike."

When preparing her grant proposals to ASI, Marcotte received advice from Jennifer Pauly, president of the Niagara River Region Chamber of Commerce. Some of the ASI grants require sponsorship of a local not-for-profit organization.

"Knowing how community-minded the DiMino family is and how Tops supports that commitment, the River Region Chamber of Commerce was happy to assist with this project," Pauly said. "Since our chamber sponsors both the Garden Festival and the Harvest Festivals in Lewiston, the focus on food and agriculture of this art project really fit with our focus of supporting local business and agriculture."

- See more at:

I am excited to be exhibiting paintings and Giclee Original prints at the Buffalo Holiday Open at the Burchfield Penney next to Buffalo State University in Buffalo. Friday evening Dec 4 and all day Saturday and Sunday December 5-6

Hello everyone, I open my studio at 468 Fort Gray, Lewiston NY October 10, 2015 and my husband Ken Vick the woodworker opens his studio at the same location at the same time.


Come and see artists in their studio and hosted by local businesses in Lewiston and Youngstown NY on October 10, 2015. You can see the list of participating artists and businesses attached and the tour map.


I'll be exhibiting original paintings, large and small, priced from $40 - $1000.00 at this large and terrific art festival in the lovely and friendly village of Lewiston NY. Saturday Aug 8 and Sunday Aug 9th


My booth will be set up in front of Toscana spa, on Center St. Come by and see me, talk about my work and think about buying a painting to enjoy for the rest of your life! 


And, as an added bonus, my husband Ken Vick will offer for sale a hand sculpted majohogany rocking chair. This chair, named 'Patience', will give you peace, contemplation and important thoughts.  

Lori Caso, the host of Lori and Friends cooking and local info show invited me to highlight my food paintings and cook with her this week. The show will be aired on the local cable access in Lewiston-Lockport NY channel 20, three times a week in June and July.


I wanted to bring my painting about making asparagus and Hollandaise (or Bearnaise), so I tested a blender Hollandaise and wrote an efficient step by step method, so easy and efficient that even a beginnger can make Eggs Benedict with Asparagus for Four Persons in under an hour. Making Blender Hollandaise this way is faster than making toast!!


Because it is a step by step detailed method, it looks long, but it is fast!


Efficient Blender Hollandaise, Eggs Benedict and Asparagus

Michelle Marcotte for Lori and Friends

Here is an efficient, simplified method for making Eggs Benedict and Asparagus for Four Persons

Ingredients for Hollandaise for Four Persons:

2 large egg yolks

2 tbsp fresh lemon juice

2 shakes of Cayenne pepper

2 ½ sticks of salted or unsalted butter

(if using unsalted butter you will need ¼ tsp salt)

Ingredients for Eggs Benedict with Asparagus for Four persons:

8 eggs

8 slices Canadian (Back) bacon

4 English muffins

16 fat asparagus spears

Small amount of butter to grease the egg poacher cups


Are you only cooking for two persons? If so divide all amounts in half and I think the Hollandaise will still work.


Specialized equipment needed:


Egg poacher saucepan where the eggs are poached in small egg cups.


Method. In this order:

Fill the blender container with hot water and leave filled to pre-warm it.

Separate 2 large eggs, reserve whites for another use and leave yolks on counter to bring to room temp.

Select fat asparagus spears, wash and snap the bottoms off. Tidy up the bottoms by slicing on an angle.

Juice ½ of a lemon.

Spray Pam on egg poaching cups or place ¼ tsp of butter in the bottom of each egg cup.

Fill bottom of egg poacher saucepan with 1.5 inches of water and set to boil.

Spray a frypan with Pam or lightly coat with oil.

Place slices Canadian (Back) bacon in the frypan.

Slice English muffins.

Place 2+ ½ sticks of butter (salted or unsalted) into a 4 or 6 cup measuring cup. Place in microwave.

When water in egg poacher saucepan is boiling place 8 asparagus spears in bottom, cover with egg poacher insert and cover. Adjust temperature to simmer. Time for exactly 5 minutes.

Turn heat on high on the Canadian (Back) bacon. Cook 3 minutes. (There should be brown spots). Turn and cook 3 minutes more, then turn temperature to low.

Melt butter in microwave. It should be hot.

After 5 minutes, place one large egg in each egg poaching cup and cover. Time for exactly 3 minutes.

Empty hot water out of blender container, quickly dry with towel.

Place 2 large egg yolks in blender with 2 tablespoons lemon juice (measure exactly), and 2 shakes of cayenne pepper. Blend until thick and foamy.

Drop English muffins in toaster.

Remove the small entry hole in the blender container cover. If melted butter has cooled, reheat for 30 seconds in microwave. Drizzle hot melted butter through the hole while the blender is on. Stop when all the butter is added and the Hollandaise is as thick as mayonnaise.

Taste Hollandaise. If you have used unsalted butter you will need to add salt.

Place one half of toasted English muffins on each of four plates, top with a slice of Canadian bacon. Top with a poached egg. Place two asparagus spears on each plate. Top with a couple of generous dollops of Hollandaise (or more).

Now, as plates are being served, begin again.

Immediately drop 8 asparagus spears in the simmering water in the saucepan. Time for 5 minutes while eating the first serving!

Then add eggs to poaching cups and time for 3 minutes.

Repeat the plating procedure.

The Hollandaise will stay hot in the blender container or if there will be a delay, place it in a Thermos jug. Or stand the blender container in a big bowl of hot water.  Once cooled there is no way to re-heat Hollandaise!






I am honored to be part of the following artist's associations:


Gainesville Fine Art Association

Niagara Frontier Plein Air Painters

Buffalo Niagara Arts Association

Artists in Buffalo