Monday, April 23, 2012

Gallery Openings: Damian Stamer "Southern Comfort", Joseph Nechvatal "nOise anusmOs" & Chip Simone Photography + Chicken & Eggplant Saltimbocca

Damian Stamer "Southern Comfort"
Freight + Volume Gallery

"Back Where I Came From" oil on canvas, 48" x 72" - 2012 - $9,000

"Southern Comfort" runs through May 19, 2012.
Freight + Volume
530 West 24th Street
New York, NY 2012

Joseph Nechvatal 
"nOise anusmOs"
Galerie Richard
Paris / New York

Joseph Nechvatal's "nOise anusmOs" is presented in conjuction with the world premier concert of (the immersive surround-sound re-mastered version of) his "viral symphOny". There is also the presentation of his new book "Immersion Into Noise".

Joseph Nechvatal's work shown in the gallery, is computer-assisted paintings and some have videos attached. The theme of "nOise anusmOs" is a link which the artist believes exists between the human retina, the anus and the cosmos. His computer-assisted paintings turn photographic images of the human retina and the anus into painterly images through a digital virus, he unleases. Nechvatal calls the contamination of the real by the virtual, "viractual". 

Nechvatal is a professor at The School of Visual Arts in NYC.

"nOise anusmOs" 
runs through May 26th, 2012.
Galerie Richard
514 West 24th Street
New York, NY 10011

Galerie Richard
3 Impasse Saint-Claude
75003 Paris, France

Chip Simone 
Photography Exhibition
Steven Kasher Gallery

Photographer Chip Simone's 40+ digital color prints were made during the past decade. He is a street photographer who studied under Harry Callahan and has embraced the nanosecond quick captures made possible by digital cameras. Simone goes out on the street by foot or by bicycle to find serendipity and beautiful happenstance. He credits having a keen awareness of all around him by having grown up in a rough Italian-American tenement neighborhood. He needs his fast reflexes and quick wit to see and capture the instant before him, before it is gone. From a young age, he learned to see with his heart and he uses that intuition in his photography.

Chip Simone's Photography Exhibition is up until May 26, 2012.

Steven Kasher Gallery
521 West 23rd Street
New York, NY 10011

Chicken & Eggplant Saltimbocca

After reading about photographer Chip Simone growing up around all-night Italian restaurants, I was in the mood for Italian food, so I decided to share a chicken saltimbocca recipe, which I tried last week. The breaded and sautéd chicken breasts and eggplants make this spin on traditional chicken saltimbocca, a mouthwatering dish. Saltimbocca means "jump into the mouth". 

  • 4 boneless, skinless chicken breast halves,
      each about 6 oz., LIGHTLY  pounded to an even
      thickness, not flattened
  • Salt and freshly ground pepper, to taste
  • 1/3 cup all-purpose flour
  • 4 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. chopped fresh sage or 1 tsp. dried sage
  • 4 slices prosciutto
      folded to fit over the chicken breasts
  • 2- 4 1/2" slices of skinned eggplant, from the small end and trimmed to fit the chicken breasts.
  • 1/4 lb. fresh mozzarella cheese, thinly sliced and
      trimmed to fit chicken breasts
  • 3/4 cup dry white wine such as Pinot Grigio or
      Sauvignon Blanc
  • 1/8 cup lemon juice
  • Capers for garnish

Pat the chicken breasts dry and season with salt and pepper. Sift the flour over both sides of the chicken. Do the same for the eggplant, coating all with flour, evenly and shaking off the excess. Set aside.

For the chicken - With a large fry pan or sauté pan (over medium-high heat) melt 1 Tbs. of the butter with 1 Tbs. olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.  

For the eggplant - In a separate large fry pan or sauté pan (over medium-high heat), sauté the eggplant in a small amount of olive oil, until crisp on both sides.

Remove all from both pans.

Place the breasts into the eggplant pan and sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, the crispy eggplants and then place the cheese slices on the breasts. Place the pan under a broiler and toast until the cheese is soft and starting to brown, about 1 1/2 minutes. Transfer to a serving platter. 

In the chicken's pan, increase the stove top heat to high. When the pan is sizzling, add the wine to deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk-in 1 Tbs. butter. As it melts add the lemon juice and whisk constantly to create an emulsion. 

Spoon an equal amount of the sauce over each breast, then garnish with capers. Serve immediately.
(Sources: This is an original recipe, adapted from several recipes I have acquired.)

Until later,
All photos of the openings were taken with permission. ARTSnFOOD, All rights reserved. Concept & Original Text © Copyright 2012 Jack A. Atkinson under all International intellectual property and copyright laws. Images © individual artists, fabricators, respective owners or assignees.

No comments:

Post a Comment