Wednesday, July 30, 2014

Jeff Koons Retrospective at The Whitney + FOOD Shrimp Rémoulade


ART
Jeff Koons
at the Whitney

Jeff Koons is widely regarded as one of the most important, influential, popular, and controversial artists of the postwar era. Throughout his career, he has pioneered new approaches to the readymade, tested the boundaries between advanced art and mass culture, challenged the limits of industrial fabrication, and transformed the relationship of artists to the cult of celebrity and the global market. Yet despite these achievements, Koons has never been the subject of a retrospective surveying the full scope of his career. Comprising almost 150 objects dating from 1978 to the present, this exhibition will be the most comprehensive ever devoted to the artist’s groundbreaking oeuvre. By reconstituting all of his most iconic works and significant series in a chronological narrative, the retrospective will allow visitors to understand Koons’s remarkably diverse output as a multifaceted whole.
This exhibition will be the artist’s first major museum presentation in New York, and the first to fill nearly the entirety of the Whitney’s Marcel Breuer building with a single artist’s work. It will also be the final exhibition to take place there before the Museum opens its new building in the Meatpacking District in 2015. 





Jeff Koons, Tulips, 1995–98. Oil on canvas
111 3⁄8 × 131 in. (282.9 × 332.7cm).
(Photo coutesy of the Whitney Museum)
Private collection. © Jeff Koons


NEW WORK
Jeff Koons, 
Liberty Bell, 2006–14.
Bronze, wood, wrought iron, and cast iron
 102 × 72 1⁄4 x 56 1⁄4 in. (259 × 183.4 × 143 cm).
(Photo coutesy of the Whitney Museum)
Private collection. © Jeff Koons
easyfun(Photo coutesy of the Whitney Museum)

one-ball-total

FOOD
Shrimp Rémoulade
from Galatoire’s, a Bourbon Street institution since 1905
From their website: Shrimp Rémoulade is in every New Orleans girl’s arsenal of favored dishes for relaxed entertaining. Serve this simple dish on elegant china and it’s fit for a king- Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonus for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp and plate and serve. It’s a snap to make, yet it’s always impressive.
  • ¾ cup chopped celery
  • ¾ cup chopped scallions (white and green parts)
  • ½ cup chopped curly parsley
  • 1 cup chopped yellow onion
  • ½ cup ketchup
  • ½ cup tomato purée
  • ½ cup Creole mustard or any coarse, grainy brown mustard
  • 2 tablespoons prepared horseradish, or to taste
  • ¼ cup red wine vinegar
  • 2 tablespoons Spanish hot paprika
  • 1 teaspoon Worcestershire sauce
  • ½ cup salad oil
  • 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled
  • 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons
Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry.
In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.
Serves 6
(Source: Galatoire’s)

Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees

Thursday, July 24, 2014

Dale Chihuly Exhibition at The Denver Botanic Gardens + FOOD: Chilean Seabass with Flame-Roasted Baby Gold Potatoes

Dale Chihuly's "glass plants" brighten up Denver's Botanic Gardens.
ART
Chihuly Exhibition
at The Denver Botanic Gardens

We are feturing a second* Chihuly show this month in ARTSnFOOD, this exhibition is at The Denver Botanic Gardens. Here Chihuly's organic and often plant-like glass artworks interact perfectly with the horticultural flora of Denver's centrally located public garden!

(*Referencec to July 13, 2014 issue of ARTSnFOOD http://artsnfood.blogspot.com/2014/07/dale-chihulys-exhibition-at-clinton.html)


















The finalé is a glass/neon sculpture!




"This is the first major outdoor exhibition in the Rocky Mountain Region by Washington artist Dale Chihuly. It includes 12 outdoor sculptures, including a towering fountain that lights up at night, and two pieces indoors. The sculptures, made of blown glass in strong colors, sometimes echo, sometimes contrast with garden features.
"The intricate forms came in a passel of semi-trucks, and took a team of Chihuly technicians 11 days to install, said Erin Bird, communications manager for the garden." This text by  for KUNC Community radio for Northern Colorado / link http://www.kunc.org/post/chihuly-draws-record-crowds-denver-botanic-gardens


 (Source: All photos © Copyright 2014 Jack A. Atkinson)

FOOD
CHILEAN SEABASS
with FLAME-ROASTED
BABY GOLD POTATOES
+ A Tossed Salad
Food notes by Jack A. Atkinson

Recently I have cooked some of the best fish meals I can remember and the main ingredients came via mail-order from Omaha Steaks. 
(Chilean Sea Bass, item # 2326MRA & Flame-Roasted Baby Gold Potatoes, item # 2359MRA - Some communities in the USA have retail stores selling the frozen entrée to carry home with you.)

This company's frozen, wild caught Chilean Sea bass happily sits in your freezer waiting for your desire for a fabulous meal. You do have to thaw the fish in the refrigerator for 24 hours before cooking, so there is some planning ahead, but "Oh!" the tender flavor and texture of this fish will make your head swim.

I recommend you create your salad before you start on the fish, because when the meal is ready, you will want to eat without delay.

When I am ready to prepare the Seabass, I take the thawed fish from the fridge. (In the past if it was not completely thawed I would put it on a metal or a stone surface to sap the rest of the frost out of the fish.) I then remove it from its plastic bag and rinse the fillet gently, but thoroughly, and dry it with several paper towels until the surface is mostly dry (NEVER press too hard, you want to retain the moisture inside fish).

Sprinkle both sides of the fish fillet with salt and pepper or a pre-made steak seasoning which has both S&P plus more seasonings. 

Put a knob of butter in a large skillet and add 1 Tbs of good olive oil. Turn the fire on high. 

When the butter has melted swirl the pan to mix the two oils and place the seasoned fish into the pan. 

Set a timer for 5 minutes. 
(Many timers require you to go past the 10 min. mark to start working, so I set mine on 10 minutes and count down from there.)

After 30 seconds or so, lift the fish with a spatula and tilt the pan to make certain the oil in under all of the fish fillet. After 2 minutes and 30 seconds of cooking time, turn the fish and cook the other side for another 2 minutes - 2 minutes, 30 seconds at the most. Remove the fish to a plate to rest for 30 seconds. 

While the fish is cooking, microwave the Omaha Steaks Flame-Roasted Baby Gold Potatoes for 3 minutes 30 seconds in their packaging - afterwards let them rest for 1 minute.

Cut the fillet down the middle to make two small portions, add several potatoes to each plate and ample tossed and dressed salad.

Pour some white wine, add nice china with sterling silverware and you have a meal worthy of the good conversation surrounding it.

Our fish was moist and perfectly cooked inside, with a crisp crust on the outside. The whole preparation, including the making of the salad takes only about 15 minutes and the meal was indeed memorable.

---------------
Omaha Steak's Published Instructions

Chilean Sea Bass 
Product Information & 
Preparation Instructions:

If you've not had the pleasure of dining on tender, moist Chilean Sea Bass, consider this a stroke of luck! The natural... rich... buttery flavor is sure to amaze and delight you and the fortunate guests with whom you share this superb seafood entree. The large, delicate, moist flakes will seem to melt on your tongue... leaving you wishing for another, and yet another bite of this gourmet delight.

Thaw in refrigerator.
SEAR ROAST: Preheat oven at 300°F. Preheat an oven-proof skillet with a small amount of cooking oil. Carefully place Sea Bass in hot pan. Cook for 6 minutes on first side. Carefully turn over fish then place skillet into preheated oven. Cook for 10 minutes in oven.
PAN SAUTE: Preheat skillet with small amount of cooking oil in pan on high. Place Sea Bass in pan and cook for 6-7 minutes then turn over sea bass and continue to cook for 5-6 minutes.
BROIL: Preheat broiler and position top rack so that the fish will end up 2-3" from the element. Brush Sea Bass with melted butter or olive oil. Broil Sea Bass 7-8 minutes on each side or until opaque throughout. 
GRILL: Preheat grill on high. Remove fillets from packaging and spray with non-stick cooking oil. Reduce heat to medium. Grill fillets, covered, 7-8 minutes per side taking care when flipping and removing from grill, due to the fragile nature of Sea Bass.

(Reference: Omaha Steaks, Seafood by World Port section; seafood fillets, http://www.omahasteaks.com/product/Chilean-Sea-Bass-4-5-oz-02326?ITMSUF=WZD&shoptype=PROMOTION&shopsrc=PRMSeafood+Fillets)


Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees

Saturday, July 19, 2014

The Future Isn't What It Used to Be! Advertising Artwork from the 1950's + FOOD: Avocado with Spicy Sauce

The mom, daughter and dog (in their flying saucer),
 head home to be greeted by the father and son at the mid-century modern house.
ART
1950's Advertising Art
visualizes what the future
would be in the 1960's!


The ads predict modern highways would not require actual driving.

The life of leisure.
Press a button and the laundry is washed, 
dried and folded for you, while you go out and enjoy yourself!

A great Idea - a food truck!

Since cars and buses were not air conditioned, 
you could "lug around" your own portable air conditioning unit!

A "Curtain of Air" instead of a door for retail stores.
The only worry: Would the air blow sparks from all of the lit cigarettes coming inside?

Just think, you could us LP vinyl records to take messages from callers
when you were away from your dial phone, land-line! 

Mom could dial up a meal for her family, served already plated, via a conveyor belt.

Mono-Rails and magnetic hover Aero-Trains! Hummm, still sounds like a good idea!

An in-home automated Valet Laundry Service where suits come out on hangers!
(source: 1950's advertisements found on the web)

FOOD
Avocado appetizer
with a delicious
butter sauce



AVOCADO
Half two ripe avocados, remove pits, scoop out the green meat, intact.

Presentation:
On the serving plates, slice each half avocado in 1/4" slices and fan out. Finish with the Delicious Butter Sauce.

DELICIOUS BUTTER SAUCE
- 1/4th cup ketchup
- 1/4th cup Worcestershire sauce
- 1/4th cup sugar
- 1/4th cup butter

In a small saucepan combine all ingredients and stir over med-high heat (do not boil) until butter is melted and sugar has dissolved.

Spoon the warm sauce over the fan of avocados and serve immediately.

Very tasty, serves 4.

(Source: Marilyn Smith)

Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees

Sunday, July 13, 2014

A Dale Chihuly Exhibition at The Clinton Presidential Library & Museum + FOOD: Cajun Shrimp Fettuccine Alfredo

Dale Chihuly's "Red Reeds"
flank the entrance to the Clinton Presidential Center.

ART
Dale Chihuly's 
Exhibition 
at The Clinton 
Presidential 
Center

To help celebrate the 10th anniversary of The Clinton Presidential Center, in Little Rock, Arkansas, a wonderful exhibition by America's premier glass artist, Dale Chihuly, is currently being presented. It is being shown in rooms dedicated to changing exhibitions at President Clinton's Library and Museum. The exhibition will run until January 5, 2015. 

The Library and Museum house the archives and records of the Clinton Administration, the highlights of these archives are available to view on a self-guided tour. Also in this building is a Museum Store and an on-site restaurant, "Forty Two". The Clinton Presidential Center has other buildings nearby dedicated to President Clinton's ongoing work to improve our nation and to help underprivileged people around the world!

All glass works in this exhibition were designed by and their creation supervised by the artist, Dale Chihuly. They are currently installed in front of the Clinton Library and Museum and are displayed in several rooms and foyers inside the building. 

"I never met a color I didn't like." - Dale Chihuly



Dale Chihuly's "Mille Fiori" (detail) off of the main lobby, c.2008


The entire Clinton family enjoys
these beautiful works of art.
Above: Hillary, Chelsea and President Clinton
are shown in front of a 
large Chihuly assemblage at the White House.

















Above is an example of Dale Chihuly's expressive drawings.
His glass craftsmen work from these sketches to create the unique glass artworks!


















(SOURCE: All photos of the Chihuly Exhibit were taken by ARTSnFOOD staff at the Clinton Presidential Library, with permission. http://www.clintonlibrary.gov)

FOOD
Cajun Shrimp
Fettuccine Alfredo
Ingredients
8 ounces fettuccine or your favorite pasta
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon cajun seasoning
2 cloves garlic, chopped
1/4 cup dry white wine or chicken broth
1 cup heavy/whipping cream
1 cup parmigiano reggiano (parmesan), grated
1/2 tablespoon cajun seasoning or to taste
1/4 cup green onion, sliced (optional)
Directions
1. Start cooking the pasta.
2. Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside.
3. Add the garlic to the pan and saute until fragrant, about a 30 seconds.
4. Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes.
5. Toss the pasta in with the alfredo sauce along with the shrimp and serve garnished with green onions. 
(Recipe courtesy: http://bit.ly/1dMUbdH)

Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees