Frieze Art Fair New York - Second Edition 2013 + Potato Soup

At FRIEZE
Standard Gallery from Oslo showed Chadwick Rantanen's intriguing installation
which was made up of oil paint floated onto water to create abstract patters. Eight tubs of water were lined up on the floor, side by side, each created its own nonobjective painting
which you view from above and as a series.

ART
The second edition of Frieze New York is in its final hours today, Monday May 13, 2013.  ARTSnFOOD will have extensive coverage of this art fair after some intense editing to get the show down to a manageable size. 

For now I have shown only the first few pieces I encountered as I walking through the south entrance of the huge Frieze Art Fair tent on Randall's Island, NYC. This is just a taste of the art in this huge fair, more coverage will be posted soon.

Standard Gallery from OsloAaron Garber Maikovska
"line" painting

Standard Gallery from Oslo
Day Glow Painting by Gardar Eide Einarsson 

Standard Gallery from Oslo
Aaron Garber Maikovska
"line" painting

DOUG AITKEN
"ART" (white)
2012
High Density Foam, Wood, Paint and Mirror
30 1/8" x 96" x 3 5/8"
303 Gallery NYC

DOUG AITKEN
"ART" (white)
- Side View -

Stylized Deer face with real antlers
Galeria Fortes Vilaca

Galeria Fortes Vilaca
mesh on woden forms

Fortes Vilaca Gallery Detail

Fortes Vilaca Gallery Detail

Alex Katz • Oil on Canvas
Floral AKZ 1531
112" x 92"
Galerie Thaddaeus Ropac
Paris / Salzburg

Thomal Bayrle
carscarscars
"Scheibenwisher" 2013
animated sculpture
Windscreen wiper, electrical drive, metal construction with sound
(background)
Gerald Domenig - "Untitled" B/W photos on Baryta paper
Galerie Mezzanin, Vienna

Gabriel Kuri
"Three Landscapes" 2010
nylon banner, glass bottle
Galleria Franco Noero, Torino, Italy

Gabriel Kuri
"Three Landscapes" 2010
detail - close up of bottle

"We once were a union, look at un now"
Untitled Gallery, NYC

South Entrance Information Booth
Frieze NY 2013

More coverage of this Frieze Art Fair NY 2013 to come in a later issue.

FOOD

Potato Soup

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups whole milk
4 cups chicken stock
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
(for extra rich soup - 1 cup whipping cream)

garnish with:
Shredded cheddar cheese
real bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, chicken broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley and reserved potatoes (+ cream if desired). Garnish with cheese, bacon bits, onions or all three. 

Serve hot!

Until later,
Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness in the Arts and in Food." ™ All rights reserved. Concept, Original Art, Text & "Original Assigned Photography" are © Copyright 2013 Jack A. Atkinson under all International intellectual property and copyright laws. All art gallery, museum, art fair or art festival photographs were used with permission. Images © individual artists, fabricators, respective owners or assignees.

A video look inside the Impressionist and Modern Art Evening at Sotheby's in NY - May 7, 2013

WORKS FROM THE COLLECTION OF ALEX & ELISABETH LEWYT

ACHIEVED $88.6 MILLION

A LÉGER PAINTING FROM THE COLLECTION OF MADONNA 

SOLD FOR $7.2 MILLION

TO BENEFIT HER RAY OF LIGHT FOUNDATION

NEW YORK, 7 May 2013 – Exceptional works from prominent estate collections drove Sotheby’s Evening sale of Impressionist & Modern Art in New York to a strong total of $230,040,000, nearing its pre-sale high estimate of $235.1 million*. Both the sale total and the sell-through rate of 84.5% rank among Sotheby’s highest in this category in recent years, worldwide.

Simon Shaw, Head of Sotheby’s Impressionist & Modern Art department in New York, commented: “Tonight’s results affirm the vibrancy of the truly global market for Impressionist and Modern art. We had the privilege of offering an extraordinary group of works from estate collections, which attracted collectors with remarkably consistency across media, styles and periods. We saw a great deal of activity in the room, on the phones and online, with bidders from 35 countries participating – this includes the greatest participation from Latin America and Asia that we have ever witnessed in an evening sale of Impressionist and Modern art at Sotheby’s.” 

(The video, above, corrupted in the continuation of this issue below, please excuse this technical error.)

A video look inside the Impressionist and Modern Art Evening at Sotheby's in NY - May 7, 2013

Until later,
Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness in the Arts and in Food." ™ All rights reserved. Concept, Original Art, Text & "Original Assigned Photography" are © Copyright 2013 Jack A. Atkinson under all International intellectual property and copyright laws. All art gallery, museum, art fair or art festival photographs were used with permission. Images © individual artists, fabricators, respective owners or assignees.

Crystal Bridges Museum of American Art Serves Up Norman Rockwell & Ceasar Salad

ART

Crystal Bridges Museum of American Art

Norman Rockwell 

Showing 50 of his Original Paintings and 

all 323 of his Saturday Evening Post Covers

The amazing Crystal Bridges Museum of American Art located in Bentonville, Arkansas is now hosting an exhibition of one of America's most popular artists, Norman Rockwell (1894-1978).

Over the past 50 to 75 years 99% of all America adults knew the names of only two artists: Norman Rockwell and Picasso. Picasso represented the modern art they didn't understand and Rockwell represented the art they understood and loved. A squeaky clean, moral and shined-up America - he created an America the way Americans wanted to see themselves.

Norman Rockwell was a gifted storyteller, a silent raconteur. If a normal picture is worth a thousand words, Rockwell's pictures were worth tens of thousands of words. The artist had a knack for telling a complete, yet simple story, in every painting - the beginning, middle and the end, it was all there. "I love to tell stories in pictures." Rockwell is quoted as saying, "To me, the story is the first thing and the last thing." He didn't have to worry about his technique and painting skills distracting from the story he wanted to tell, Rockwell seemed to have possessed complete mastery of art, especially his enhanced realistic style, from his first assignment on.

Before photography started dominating journalism in the 1950's, illustration was KING and Rockwell's paintings graced more than 300 covers of the Saturday Evening Post magazine. All 323 of Rockwell’s Saturday Evening Post covers are on view in this exhibition.

Include in the exhibition are several beloved and well-known paintings, including Triple Self-Portrait (1960), Girl at Mirror (1954), Going and Coming (1947), and The Art Critic (1955). Also included are paintings of presidents: Lincoln as a courtroom lawyer, a Dwight D. Eisenhower portrait, a Nixon portrait and a John F. Kennedy portrait. Plus: Original famous posters from "FDR's FOUR FREEDOMS" (1943), and the painting: "Boy in a Dining Car" (1946). In the 1960's Rockwell was commissioned to cover both the turbulence of the times ("Murder in Mississippi" -1965 painted for a Look Magazine story) and the excitement of the space program.  

Exhibition Overview:

Everyone will enjoy this exhibition, from the experienced art lover to people who have never been to an art museum before - this exhibition is worth seeing! Rockwell was an American master and with close examination one sees how confidant the artist was on his final canvases, with very little paint actually being applied. Most surprisingly is how much of the art is actually pencil, something you would never realize by looking at printed reproductions.

Kevin Murphy, Crystal Bridges curator of American art, said, “Rockwell’s images helped bring art to a broad segment of the public. His illustrations are so recognizable and popular that they helped make painted images part of mainstream visual culture.” 

An audio guide is also available and gives the viewer insights into several paintings and parts of the exhibition. A wide range of public programs are also offered at the museum in conjunction with the exhibition, including lectures, gallery talks, art workshops and more.  American Chronicles: The Art of Norman Rockwell was organized through the Norman Rockwell Museum in Stockbridge, Mass.


To see more of the art on view at Crystal Bridges see out original write-up about America's Great New Museum in the Heartland.
http://artsnfood.blogspot.com/2011/12/new-crystal-bridges-museum-has.html

FOOD

CEASAR SALAD w/ Shrimp

We are now officially into Salad Season

"ELEVEN" Restaurant at Crystal Bridges Museum serves a wonderful Ceasar Salad with Shrimp. "ELEVEN" is known as one of the most interesting restaurants in the region.

(Note: this is arts n food's recipe for Ceasar Salad with grilled shrimp) 

• 2 large heads of romaine lettuce, use only the narrow hearts (18 to 24 leaves - 6 to 8 of these leaves per serving - enjoy and appreciate their light green color!
• 1 large garlic clove, peeled & crushed
• 1 large egg coddled
• 1 whole lemon, halved & seeded
• several drops of the Worcestershire sauce
• freshly grated imported Parmigiano-Reggiano
• freshly shaved curls of Parmesan cheese. 
• 1/4 cup of olive oil
• pinch salt
• pinch fresh-ground black pepper 

Use only the hearts of the romaine lettuce, the tender short leaves in the center and present them whole not torn. Rinse and dry the leaves (keep the leaves refrigerated until ready to prepare)

For the dressing, mix with a fork vigorously into an emulsion: 
1/4 cup of olive oil, 2 large pinches of grated Parmesan cheese, 1 finely minced garlic, several drops of the Worcestershire sauce, a pinch of salt and a few grinds of pepper, the juice of 1 fresh squeezed lemon and the one minute (coddled) egg. (To coddle an egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.)

The salad greens are then tossed with the dressing in the mixing bowl, gently turning to coat every leaf. 

Arranged the leaves on each plate, add grilled shrimp, top with a curl of Parmigiano-Reggiano and some freshly prepared croutons.
(1 cup of diced garlic bread with butter - brown to crisp stage in the oven)  

Yield: 2-3 servings. 

There are limitless variations on Ceasar Salad:

• grilled shrimp added
• cubes of grilled chicken added 
• capers added
• anchovies added
• diced bacon added

Until later,
Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness in the Arts and in Food." ™ All rights reserved. Concept, Original Art, Text & "Original Assigned Photography" are © Copyright 2013 Jack A. Atkinson under all International intellectual property and copyright laws. All art gallery, museum, art fair or art festival photographs were used with permission. Images © individual artists, fabricators, respective owners or assignees.

Artist's Studios - Writer's Sanctuaries - These Places Help Create the Art! + Pan Seared Cod with Trinity Sauce

ART: 

Artists/Painter's

Studios

Our work spaces inspire us all to do our best art or to even work on our art at all. Every creative person needs a room, a corner, a desk, a private space or an alternative place to go, to let the muses take over. Creative people need a place to think, to keep clean or mess-up, a place to experiment, paint, draw, design, dance, write, act, sing, play music, etc. - a "space-of-our-own" to practice our craft. These spaces/studios/writer's sanctuaries end up playing an integral part in the creation of art.

Alexander Calder, artist / sculptor. Source: fromyourdesks.com

Willem de Kooning, artist. Source: lorilangille.blogspot.com

Pablo Picasso, artist. Source: 7dasartes.blogspot.com  /  via: flavorwire.com

Jackson Pollock, painter. Source: flavorwire.com

Francis Bacon, painter. 

Georgia O'Keefe, painter. Source: flavorwire.com

David Hockney, painter.

Joan Miró, artist. Source: fromyourdesks.com

Marc Chagall, painter. Source: conceptart.org

Mark Rothko, painter. Source: crashinglybeautiful.tumblr.com

Paul Cézanne, painter. Source: surfacefragments.blogspot.com

Ray Eames, designer and artist. Source: fromyourdesks.com

Quiet
Writer's
Spaces

Jane Austen, novelist. Source: guardian.co.uk

George Bernard Shaw, playwright. Source: guardian.co.uk

Mark Twain, author and humorist. Source: artnouveaujugendstil.blogspot.com

Nigella Lawson, food writer

Charlotte Bronte, novelist and poet. Source: guardian.co.uk

E.B. White, writer. Source: artnectar.com

Roald Dahl, children's author. Source: guardian.co.uk

Rudyard Kipling, author. Source: flavorwire.com

Virginia Woolf, novelist. Source: guardian.co.uk

William Buckley, author and commentator. 

Will Self, writer Source: guardian.co.uk

Colm Tóibín, writer. Source: guardian.co.uk

This issue of ARTSnFOOD was inspired by an issue of Buzzfeed.com

Source: http://www.buzzfeed.com/summeranne/40-inspiring-workspaces-of-the-famously-creative

FOOD:

Pan Seared Cod

with Trinity Sauce 

Pan-searing uses high heat to seal in juices by forming a delicious crust. The key to pan-searing is making sure the pan is hot enough. To test a pan for readiness, sprinkle a drop of water onto the pan; the water should sizzle or jump around. Remove the pan from the heat, and add a small amount of butter and/or oil to lightly coat the surface. The butter or oil should be heated, but do not allow to burn. Add the fish to be pan-seared; do not move it until a crust has formed. Using a spatula, carefully turn the food. 

We made this dish last night, it was delightful.

Pan Seared Cod with Trinity Sauce
Served with a thin wedge salad (serves 2 to 4)

INGREDIENTS:

1 Med Onion diced
1/2 Green Bell Pepper diced
1 Stalk of Celery diced
1 Tbs olive oil
1/2 Pat of butter
Salt
Fresh Ground Pepper
Chipolte Chile Pepper powder
1 (12 oz can) of Diced Tomatoes
2 - 4 (four to five ounce) 3" square 1"+ thick servings of Cod
(I used frozen Cod, fresh would have been even better, but it was great - completely thawed before cooking, of course)
Thin wedges of iceberg Lettuce
Vinaigrette Salad Dressing, homemade or your choice

DIRECTIONS:

Trinity Sauce:
- Dice the Onion, bell pepper and celery
- Sauté the veggies in a small amount of extra virgin olive oil
- Stir from time to time
- When onions (etc) start to brown add a 12 ounce can of diced tomatoes.
- Deglaze the skillet with the tomatoes, turn down heat, season with salt, pepper and the Chipolte Chile Pepper powder.
- Cover and let simmer for 10 minutes checking and stirring from time to time to make certain it doesn't dry out.
- Remove from heat and keep covered.

Pan Seared Cod
- Pre-heat the oven to 350*
- Rinse and pat dry the Cod
- Season Cod with Salt & Pepper
- Put 1/2 pat of butter and a tsp of extra virgin olive oil in an oven proof skillet
- On high heat cover bottom of pan with the oils
- Sauté Cod in the pan (without touching the fish) for 4 minutes on one side to form a crust
- Turn fish over and put the skillet in the oven for 4 additional minutes (3 if you like your fish shimmering)
- Remove from oven

Wedge Salad
- 1 1/2 " wedge sliced to a point of Iceberg Lettuce
- Vinaigrette Salad Dressing

Plate the Dish
- Place the Cod in the center of the plate and position the "Trinity Sauce" on one side and the Wedge Salad with dressing on the other.

Until later,
Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness in the Arts and in Food." ™ All rights reserved. Concept, Original Art, Text & "Original Assigned Photography" are © Copyright 2013 Jack A. Atkinson under all International intellectual property and copyright laws. All art gallery, museum, art fair or art festival photographs were used with permission. Images © individual artists, fabricators, respective owners or assignees.