Tuesday, June 30, 2015

The Art of Alexander Calder

ART
Alexander Calder

His bent wire sculptures
are line drawings in a 3D medium!

Calder's artworks had a unique signature style.

 Calder invented the "Mobile"and the "Stabile".

Calder's 2/D artworks often had bold primary colors and thick black outlines.

The "Mobiles" are his most recognized
contribution to art.



In the previous post (6/29/15) please see "A Close Look at Calder's Circus"!

Until later,
Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.

Monday, June 29, 2015

Closley Looking at Alexander Calder's Circus! + Food: Eggs Sardou


ART

CLOSELY LOOKING
at Calder's Circus

Calder's Circus. c.1926-31
by Alexander Calder (1898-1976)
Materials: Wire, wood, metal, cloth, yarn, paper, cardboard, leather, string, rubber, corks buttons, rhinestones, pipe cleaners, and bottle caps.
Currently being shown as a part of their permanent collection at the new Whitney Museum, New York City.

Alexander Calder originally trained as a mechanical engineer, but he was an aspiring artist  when he arrived in Paris in 1926. Working as a newspaper illustrator in New York the previous year, he had been sent to make sketches of the Ringling Bros. and Barnum & Bailey Circus, sparking a lifelong interest. In Paris he began Calder's Circus, an ensemble work of dozens of small movable figures and props crafted from wire and found objects. adding acts over several years and transporting the miniature circus in several suitcases, he gave performances in his studios and at the homes of friends - including artist such as Marcel Duchamp, Joan Miro, and Fernand Leger and art patrons in Paris and New York. Calder acted as both stagehand and impresario, he constructed makeshift bleachers from wood crates and planks, handed out cymbals and other noisemakers, and cued up records on his gramophone. Narrating the acts in English and French, he manipulated acrobats, a bearded lady, a lion tamer and his lion, and other figures.






























































(Sources: Staff photos taken of the current exhibition and past photos of the artwork displayed at the old Whitney Museuem on Madison Ave. Other photos and videos courtesy of The Whitney Museum & Gagosian Gallery NYC.)

FOOD
Eggs Sardou

From the distinctive food culture of New Orleans comes the French contribution to America's culinary arts. Lush egg dishes are high food in southern Louisiana and one of the best is reflected in Eggs Sardou. The dish was first served in Antoine's restaurant in 1908 at a dinner honoring visiting French playwright Victorien Sardou. This and other elaborate egg creations are still served at Brennan's and other restaurants.



  • SPINACH


ARTICHOKES & EGGS
  • artichoke & eggs
  • 8
    cooked artichoke bottoms(fresh or canned)
  • 8
    poached eggs
  • DIRECTIONS
  • To poach eggs, heat large skillet of water to simmer over low heat.
  • Add 1 teaspoon distilled white vinegar.
  • Crack eggs, one at a time, into measuring or custard cup.
  • Gently slide egg into water.
  • Cook until white is set, about 3 to 5 minutes.
  • Remove from water with slotted spoon.

  • For bechamel sauce, melt butter in small, heavy skillet over medium heat.
  • Whisk in flour.
  • Gradually whisk in milk; cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes.
  • Whisk in pepper sauce, salt and nutmeg.
  • Set aside.
  • Drop spinach into large saucepan of boiling water.
  • Cook until wilted and tender, about 2 minutes.
  • Rinse in ice water to stop cooking; drain until very dry, squeezing out extra water.
  • Set aside.
  • Melt 2 tablespoons butter in large skillet over medium-high heat.
  • Add green onions; cook, stirring often, 2 minutes.
  • Stir in spinach; cook 2 minutes.
  • Add bechamel sauce, salt and pepper; stir well.
  • Set aside and keep warm.
  • For hollandaise sauce, combine yolks, lemon juice, Worcestershire and red pepper in top of double boiler set over pan of simmering water.
  • Whisk egg mixture constantly until mixture thickens and becomes shiny, 3 to 4 minutes.
  • Slowly pour melted butter into egg mixture, whisking constantly.
  • Whisk in wine; salt to taste.
  • Divide spinach among four plates.
  • Top with 2 warm artichoke bottoms.
  • Top each artichoke with poached egg.
  • Ladle hollandaise sauce over; serve immediately.

Until later,
Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.

Wednesday, June 17, 2015

The MURALS at BRENNAN'S Restaurant, New Orleans + Breakfast at Brennan's



ART

THE MURALS 
AT BRENNAN'S
Restaurant in the
French Quarter,
New Orleans, LA

Interior designer Richard Keith Langham and architect John Williams designed Brennan's recently reborn restaurant and the dramatic Chanteclair Dining Room. Langham hand painted the gouache murals to offer relief from all of the green trélliage (gridded lattice) in the room. The murals were based on 19th-century New Orleans' Mardi Gras Ball invitations, Langham had found during his research on Mardi Gras. The Chanteclair Room is a fantastical orangerie that also includes cozy green leather banquettes and coral clad rattan chairs which contrast with Brennan's white tablecloths and white table service china.

Brennan's Chanteclair Room











Brennan's Original 1960's Cookbook

Original entrance to house
where Brennan's is now.

Brennan's "Rooster Sculpture"
near the entrance.

REX's coat of arms
The King's and Queen's Rooms, twin parlors for private dining resplendent with multi-colored silk taffeta draperies, velvet coronation chairs, golden fleur-de-lis wall covering, and displays of historic regalia, pay tribute to Rex, one of the oldest regal courts of Mardi Gras, reflecting the longstanding social hierarchy of New Orleans itself.

King REX float
in Marde Gras Parade
King REX Crown & Scepter

Brennan's Queen's Room
private dining



King & Queen 
at REX Marde Gras Ball

Marde Gras Ball Invitation from the 1880's
Marde Gras Ball Invitation from the 1880's

Early King REX
at his Marde Gras Ball

Etching of early King REX float 
in Marde Gras Parade



The Brennans planning a seasonal menu, in the courtyard, circa 1970's

Brennan's courtyard, today.
Brennan's private dining overlooking the courtyard.
Brennan's "Rooster Sculpture"
in the lounge area.

FOOD

BREAKFAST 
AT BRENNAN'S
IN NEW ORLEANS

Breakfast at Brennan's usually starts with a cocktail, often has an egg dish as the entrée and ends with a dessert, most often their signature "Bananas Foster".

Eggs Hussarde with Hollandaise and Marchand de Vin sauces, plus a side of fried oysters.

Eggs Cardinal with a Creole mustard sauce, 
plus New Orleans' Chicory Coffee and an English muffin.
Bananas Foster
being prepared tableside
at Brennan's.

(photo courtesy brennansneworleans.com)

Brennan's invented Bananas Foster.
(photo courtesy brennansneworleans.com)

Brennan's Restaurant is located at 417 Royal Street in the French Quarter of New Orleans.


(Sources: Photos taken by ARTSnFOOD staff, two photos courtesy brennansneworleans.com Some text derived from brennansneworleans.com)

Until later,
Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.