Monday, July 27, 2015

AIPAD 2015, New York City's Best Fine Art Photography Fair + FOOD: Pita, Ginger and Watercress Hors d'Oeuvres

Eamonn Doyle, "i" Series
English Street Scenes
Edition of 8, pigment prints
Michael Hoppen Gallery

ART
AIPAD 2015 
New York City's Best
Fine Art Photography
Art Fair (issue #1)

The 35th annual AIPAD Photography Show New York, held at the Park Avenue Armory, back in April, 2015, drew rave reviews, with attendance up over 12,000 visitors from last year's show. Collectors praised the AIPAD Show which featured 89 international galleries specializing in photography. 

On view were contemporary, modern, and nineteenth-century photographs, as well as photo-based art, video, and new media all presented by The Assoc. of International Photography Art Dealers (AIPAD), this is the longest-running and foremost exhibition of fine art photography in the world.

AIPAD’s VIP program presented lectures, private tours, and previews of exhibitions at The Metropolitan Museum of Art, The Museum of Modern Art, the Center for Modern Italian Art, The Morgan Library, The New York Public Library, and the Japan Society.
  
Catherine Edelman, AIPAD president, said, "I have had more compliments about AIPAD this year…. Many museum curators from across the country told me that AIPAD is a must-see for them and their acquisition board members."



Eamonn Doyle, "i" Series
English Street Scenes
Edition of 8, pigment print
Michael Hoppen Gallery

Arne Svenson, "Workers" 2014
Pigment Prints, ed of 5
Julie Saul Gallery


Brassai (Gyula Halasz) 1932 Silver print (detail)
"Portrait of Picasso in His Sudio at 23rue La Boëtie, Paris"
Contemporary Works / Vintage Works

Chalfont, PA USA


Margaret Bourke-White
FDR "President Roosevelt" 1934/35, Printed Feb. 23, 1935
Daniel Blau Gallery

Harry Callihan
"Eleanor, Chicago, 1947"
gelatin silver print
signed recto with notations
Ethertton Gallery


Jim Campbell Installation, Bryce Wolkowitz Gallery, NY,NY 


Jim Campbell close up of  Installation
Bryce Wolkowitz Gallery, NY,NY 


Jim Campbell close up of  Installation, Bryce Wolkowitz Gallery, NY,NY 


Nikolay Bakharev
"Together #7" 1988, (detail)
gelatin silver print, ed of 13
Julie Saul Gallery



Jimmy Nelson, 2012, Chromogenic color print,  Bryce Wolkowitz Gallery, NY,NY 


Jimmy Nelson, 2012, Chromogenic color print,  Bryce Wolkowitz Gallery, NY,NY 


Jimmy Nelson, 2012, Chromogenic color print,  Bryce Wolkowitz Gallery, NY,NY 


Jimmy Nelson, 2012, Chromogenic color print,  Bryce Wolkowitz Gallery, NY,NY 


Jimmy Nelson, 2012, Chromogenic color print
Bryce Wolkowitz Gallery, NY,NY 


Jimmy Nelson, 2012, Chromogenic color print,  Bryce Wolkowitz Gallery, NY,NY 


Jimmy Nelson, 2012, Chromogenic color print,  Bryce Wolkowitz Gallery, NY,NY 


Jimmy Nelson, 2012, Chromogenic color print,  Bryce Wolkowitz Gallery, NY,NY 


Abraham Zapruder
Stills
Howard Greenberg Gallery


Fred Lyon, (detail of photograph)
Peter Letterman Gallery


Bill Ray, "Hells Angels of San Bernadino" 1965
Gelatin silver print, edition of 50
Monroe Gallery of Photography, Santa Fe, NM USA


Elliott Erwitt
"Provence,  France 1955
Gelatin silver print
signed & dated recto, open edition
VERVE, Gallery of  Photography, Santa Fe, NM, USA


Earl Iversen, "Z roof, Lawrence, Kansas" 1979
Joseph Bellows Gallery, La Jolla, CA


Jim Naughten, "Atlantic White Spotted Octopus" Animal Kingdom Series, 2013
Klompching Gallery


Peyer & Patzig, Inc. NY Photographers
"Crysler Building"
December 9, 1929
Vintage Gelatin Silver Print
Keith de Lellis Gallery

Japanese Tattoo
vintage print
Garry Edwards Gallery
Washington D.C.

More AIPAD 2015 coverage to come next week.
(Source: All photographs taken with the permission of the art fair management and the individual galleries.)

___________

Mini-Portfolio
Jack A. Atkinson
Viewing Great Art - Encourages New Art Production.



Photographed on 5th Ave. 
moments after visiting the AIPAD 2015 exhibition.
Jack A. Atkinson
Photograph taken at 67th & Madison moments after visiting the AIPAD 2015 exhibition.
Jack A. Atkinson

Central Park photographed from 5th Ave. 
within the hour, after visiting the AIPAD 2015 exhibition.
Jack A. Atkinson

Great art encourages artists and collectors.

The purpose of ARTSnFOOD (our online arts & culture magazine) is to provide artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in "The Joy of Art"®.

FOOD
Pita, Ginger and Watercress
Hors d'Oeuvres


A roulade made with pita bread, cream cheese, watercress and pickled ginger.

Ingredients:

1 8 oz package of cream cheese
several whole wheat pitas (sealed edges trimmed off)
1 bunch of watercress (long part of stems removed, washed and spun dry)
1 6 oz jar of thin sliced pink pickled "sushi" ginger (dried with paper towels)

Directions:

- Trim the edges off of several pita pockets and open them up rough side up.
- Trim the points and curved top to make a rectangular shape 
- Cube and mash-up the cream cheese with a fork to soften, or puree it in a food processor for 30 seconds.
- Spread the cream cheese over the pita halves.
- Place the watercress on top of the cheese
- Place a single layer of ginger slices on top of the watercress.
- Roll the pita into a jelly roll shape.
- Place several end to end and roll-up in plastic wrap.
- Refrigerate for 30 minutes to over-night.
- Unwrap and slice into 3/4" medallions. 

Serve immediately while still chilled.

(Source: Hors d'Oeuvres at a New York catered party)

Until later,
Jack

ARTSnFOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in "The Joy of Art"® and culture. 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.

Sunday, July 19, 2015

Cherry Creek Arts Festival / Denver 2015 Part 3 + Pompano en Papillote for a fancy dinner party.

"It was a party, and they were all super excited to be there."
The title of this artwork sums up the Cherry Creek Arts Festival, 2015.
Kina Crow - Artist
Mixed Media

ART
Cherry Creek
Arts Festival,
Denver, CO
Artists & Artisans
2015 - Part 3

This issue is the last in our series on the 2015 outdoor Cherry Creek Arts Festival in Denver, CO over the three‐day 4th of July weekend. 
The Cherry Creek Arts Festival draws from artist and artisans across the USA and is one of the largest festivals of its kind in the US.

Barbara Bouman Jay - Artist
Medium - Painting


Barbara Bouman Jay - Artist
Medium - Painting

Christopher Wheeler - Artist
Mixed Media


Christopher Wheeler - Artist
Mixed Media - Art Screen

Christopher Wheeler - Artist
Mixed Media

Jacryon Ha - Artist
Medium - Pastel


Jacryon Ha - Artist
Medium - Pastel

Jennifer Falter - Artist
Medium - Ceramics
(image provided)



Joachim Knill - Artist
Medium - Oil Paint


Joachim Knill - Artist
Medium - Oil Paint

Joachim Knill - Artist
Medium - Oil Paint

Joachim Knill - Artist
Medium - Oil Painting


Anne Cubbage - Artist
Medium - Cut Paper

Anne Cubbage - Artists Statement & Bio

Anne Cubbage - Artist
Medium - Cut Paper

Anne Cubbage - Artist
Medium - Cut Paper

Seung Lee - Artist
Medium - Printmaking


Seung Lee - Artist
Medium - Printmaking

Signe & Genna Grushovenko - Artists
Medium - Painting

Another successful edition of the Cherry Creek Arts Festival ends. 


FOOD
Pompano en Papillote
(New Orleans - fish in a paper pouch)

This famous dish originated in the great New Orleans' restaurant Antoine's, sometime in the 1800s. It is a complicated dish to prepare, but that is why it so good for dinner guests. Pompano is a fish that is rarely found in most grocery stores, but from experience it's great when made by substituting delicate sea bass fillets.
(Editor note: This was my father's favorite dish and the only one he personally prepared for all of his fancy dinner parties! - JA)

Ingredients
for 6 servings:

3 Tbs butter
1 cup chopped green onions
3/4 pound small raw, shrimp (shells removed)
1 1/2 cups white wine
1 1/2 cups Veloute Sauce (recipe below)
1 cup lump crabmeat
6 skinned pompano fillets (6 oz ea)
1 onion, sliced and separated into rings
5 whole black pepper corns
2 bay leaves
Juice from 1 lemon water
White parchment paper & one straw to help make the pouch.
Salt, ground white pepper & cayenne


Instructions:
Melt the butter and saute the green onions until they become limp. Add the raw shrimp, 1 cup of the wine and bring to a boil. Blend in the Veloute Sauce and the crabmeat. Season to taste with salt, pepper and cayenne. Simmer gently for 10 minutes, then let it cool.

Poach the Pompano fillets in a fish poacher or a pan. The poaching liquid is made using water to just cover, the sliced onion, 2 teaspoons salt, the whole black peppercorns, the remaining 1/2 cup of white wine, the bay leaves, and the lemon juice. After poaching, remove the fillets and keep warm under a moist (not wet) clean towel.

Make the parchment paper pouch: Cut 6 heart-shaped pieces of paper about 10" high and 14" wide (fold the paper to cut them as a half heart - see illustration below).

Lightly butter the inside of the parchment paper heart. Place a poached pompano fillet into the center of one side the heart-shaped paper, then spoon the Veloute Sauce over the seafood - making certain there are several shrimp and some lump crabmeat in each serving. Place the straw at the point of the heart, fold the other half of the paper heart over the fish & seafood sauce. Starting at the top of the half heart, crimp the edges of the paper, folding every 1/2 ", until you seal the pouch. When you reach the straw, blow to inflate the pouch, REMOVE THE STRAW, and seal the pouch by crimping the end of the heart.

Place all 6 pouches on an oiled baking sheet and cook in a 450º F oven for 8 to 10 minutes (or until the parchment paper has browned some).


Serve the final pouch in the center of a dinner plate, with a cut in the top of the pouch, to aid your guests in revealing the seafood and sauce surprise, inside.


How to cut, fold and add the seafood
in the parchment paper pouch.
Papillote means "curled paper" in French.
Veloute Sauce

Ingredients:
2 Tbs butter
2 Tbs flour
3 Tbs of heavy cream
1 1/2 cups of bottled clam juice (warmed)
salt & ground white pepper

Instructions:
Melt the butter and stir in the flour. Stir and cook until the mixture becomes foamy. Add the warm clam juice and bring to a boil. Turn fire down to a simmer and add salt and pepper to taste. Remove from the fire, stir-in the cream. Dot the top of the sauce with a few pieces of butter, to prevent a film from forming. 
(Makes 1 1/2 cups of sauce.)


(Source: Recipe from Robert H. Atkinson M.D.)

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.