turfing gauvin to market is in the baltic seaside resort of tavern and on the lookout for the perfect postcard motif. from your honor for an apostrophe we have a nice reflection in the water you can see the yachts mirrored in it and one in the background there is the famous old lighthouse of the highrise is a hotel which is also a landmark of topham and park and it's a good alternative to the standard reaction on its identity but of content you know that's what. the best publisher shining commissioned in govan to shoot images for the top of the postcard the company produces some 11000000 postcards a year. this one a hard art vestal important because they're simply part of people's holidays and if you ask folks what makes up their vacation they say eating ice cream playing mini golf going swimming and writing postcards that's why business is still good. a graphic artist to edit his images on his computer then i printed and close it with a high gloss finish. finally the machine cut and stacked. in europe the history of postcards began with this correspondence card that came into secular

, to let us know what you will get to saver at this benefit, i am joined in the studio, chef hugh gauvin. you, you surrounded me with wine and food. what types of food will we be having at the event.>> i been at this event for many years. my company has been donating to the food bank. we are part of this event. there is always a delicious ditch -- ditch dish. >> they have winds here as well which you can taste at some point for fun. i'm going to demonstrate some ideas for hors d'oeuvres. >> please do. >> prosciutto wrapped rum fresh goat cheese, and this is and i was was pistachio butter and beet salad. all you have to do is take a scoop of this goat cheese, and your role it up into a little thing of prosciutto.>> and then you just put it on a platter here, and we give at this third boil for the fresh herbs and olive oil, and then you get some freshly ground black pepper. that is really easy. you can make this the day before. it is super rich and delicious and decadent. this other hors d'oeuvre, this happens to be gluten, vegan free. it is great for those people. you take this pistachio