Wednesday, May 30, 2012

VERGE ART FAIR NYC, May 2012 + Heavenly Louisiana Shrimp Etouffee

"THE USE AND ABUSE OF TECHNOLOGY" an installation/performance piece by Chin Chih Yang
Technology is neutral in itself, but is utilized in art to realize an aesthetic presentation and it becomes a part of the message - while at the same time making a statement about technology's role in how humans communicate, today.

VERGE Art Fair 2012
Verge is an Art Fair / Co-op Gallery and it did seem to have the widest range of types of art, than any of the other recent fairs. This combination of artists presenting their own work, side-by-side with out-of-town galleries, and at least one international gallery representing their stable of artists, was, for better or worse, quite Bohemian. 
Prints of "Plush Burt"
One bit of advice to any artist, ever exhibiting their work in any country or any venue - presentation counts! Don't expect patrons to pay gallery prices for a work of art you sloppily pin to the wall at an angle, or show in scratched/dented frames, unlabeled and with no price sheet available. Many great artist have messy studios, but if you are one, get a gallery or representative for the business side of art and to oversee your presentation to patrons.

Verge NY, May 2012 had very good, properly presented art and some "OK" art. Although, a few of the "good works" were poorly presented. Bohemia is a big part of the art world and MFA/student work, produced in horrendous studio environments, is often sought after and purchased by the most sophisticated collectors, even when on a studio visit to these messy studios. My observation after having attended every art fair in New York City, looked at every booth and attended many, many, many art openings and gallery exhibition this year, IS: most art, 99.9% of the work in these venues, is pristine, perfectly framed or edged, well lit and cleanly/correctly displayed. A small number of artists at Verge had exhibits which were not presented with a sense of craftmanship. Enough said.

Let's walk through a portion of Verge Art Fair, 2012....

"The 17 years (more or less) in question" Nov. 2011 by Patrick Collier (detail at bottom)

"Fallen Prey to the Notes in the Margins" by Patrick Collier

"Feel the Tread" Feb. 2012 by Patrick Collier

"America - Dirt from all 50 States."

artist information unavailable
"Plush Burt" (anatomically correct)

Bruce R. MacDonald brushes, polishes and grinds stainless steel to create dimensional shapes on these two dimensional surfaces. 

Bruce R. MacDonald

Bruce R. MacDonald's stainless steel works.

artist information unavailable

Susan M. Frame artist and co-director of Jakmel Ekspresyon.
Check out her pencil drawing above and Jakmel Ekspresyon on Facebook.

Jakmel Ekspresyon is an art center in Jakmel, Haiti dedicated to providing a safe space for all people to explore and express their voice.

Fraser Taylor "Figures in a Landscape" Oil Crayon and Gouache on Paper

Fraser Taylor "Figures in a Landscape" Oil Crayon and Gouache on Paper

Fraser Taylor (born 1960) "Schottish Isles" Gouache on Paper

Esmeralda Kosmatopoulos "Palm Authority" Ripstop fabric & audio

"Hot Tramp, I Love You So." pillows

Jansia Szerszynska "Encounter" print series
Jansia Szerszynska "Encounter" print series
Jansia Szerszynska "Encounter" print series
Jansia Szerszynska "Encounter" print series
Jansia Szerszynska "Encounter" print series

Kazuko Henmi "No. 8" acrylic on canvas / represented by Gallery Edel
Kuniaki Horii, Gallery Edel director, Osaka, Japan

L'OEUF Reassemble and Rewritten Play

Aveli "Lost in the Crowd"
Nicole Marroquin's baked earth sculptures
artist information unavailable
artist information unavailable
"Torn" by Elisa Velazquez
"Toe in the Air" Venessa Pooley - bronze

"Pick Me Up" Venessa Pooley - bronze

Perry Ingli's "Tornado" series - 'Abrupt Change' comes out of the clouds, destroys life and property for a short while, then disappears back into the clouds.

Perry Ingli "Tornado" series

"Tornado" series. Perry Ingli is represented by VanBrabson Gallery, Minneapolis, MN 

"Thinking Head"
(front view)
Glynis Owen "Thinking Head"
aluminium (side view)

Writing process as a visual installation

VERGE Art Fair, May 2012 NYC at 159 Bleecker, St.

(All photos were taken with permission of the fair and are © Copyright 2012 Jack A. Atkinson. Images © individual artists, fabricators, respective owners or assignees.)

Recently we were invited to stay overnight with relatives of a family friend. To show some of our gratitude for the accommodations and hospitality, we brought some Shrimp Etouffee and rice for dinner the first night. It was a big hit - so here is the recipe.
Louisiana Shrimp Etouffee
Etouffee is pronounced (aye-too-faye) and this dish may be made with crawfish when available. Original Recipe, adapted from many recipes shared with me, by South Louisiana cooks. It is relatively easy to make and will impress everyone at the table.

2 - Green Peppers - diced
1 Tablespoon Olive Oil & 1 stick Butter (adjust to your liking, but this much butter is in most recipes)
3-4 Ribs Celery - thinly sliced
2 - Large Onions - diced
3 - Cloves Garlic - diced
3 - Tablespoons Dry Roux (white flour made into a dry roux = heat some flour in a pot, stirring constantly, until it is the color of cafe-au-lait) or use Tony Chachere's Creole - Instant Roux Mix.
2 lbs Uncooked Shrimp in shells (thawed or fresh)
1/2 cup Water, add more - sparingly - as needed
1 small can Tomato Paste (6 oz)
1 Lemon - juiced
2 teaspoons dried Basil
2 Green Onions (top greens only) chopped
1/4 teaspoon Salt (or to taste)
1-2 teaspoons Louisiana Style Cajun Seasoning (available in most grocery's spice sections)

- Prep vegetables.
- Coat a large, deep-walled skillet with 1 tablespoon olive oil + 1/2 stick of butter. 
- Heat on HIGH heat. When butter is melted add the Vegetables a third at a time and stir to saute. With-in one minute you should have all veggies in the skillet cooking. Stir often and cook until soft and the onions are transparent.
- Add 1/2 cup water, basil, Cajun spices, salt and tomato paste. Stir to mix and dissolve paste. 
- Add shrimp and remaining butter (chopped into 1/2" cubes and spread around over the shrimp) Make certain all shrimp are in the liquid - Cover and cook until shrimp are entirely pink. Flipping the shrimp from time to time to make certain they cook on both sides. (Do not over-cook shrimp.)
- Using tongs and a strainer over the skillet, remove the shrimp and shake off excess sauce, then place in the strainer to drain back into the pot. Then place drained shrimp in a bowl to cool.
 (This can be done in stages until all shrimp are removed. After the shrimp 
 have cooled, peel and discard the shells and tails. Cut all shrimp into two 
 pieces and reserve - add shrimp back into the sauce, just before serving.)
- Add the dry roux, stir-in and continue simmering the sauce for at least 10 more minutes after shrimp have been removed. Add small amounts of water if the sauce gets too dry. If you make it too runny, you can cook it longer to reduce. Consistency of the sauce should be the same as a thick stew.

Finally, taste and adjust the seasoning (add salt or more cajun spices), stir shrimp back in, add lemon juice, add green onion tops, mix well and - Serve!


2 cups Jasmine Rice
4 cups Water
2 teaspoons Salt

In a large pot -
Bring water and salt to a boil. 
Add rice and bring back to a boil.
Turn down stovetop heat to simmer and cook untouched, without taking off the lid or stirring, for 15 minutes.
Check for doneness (no crunch)
Remove from heat and fluff.
Keep covered until ready to serve.

Mound a generous amount of rice in the center of a plate or bowl
and spoon the Etouffee sauce on top, leaving some white rice showing on the sides.
Makes 6 - 8 generous servings.

Please use my blog: to pass this recipe along to others - It is an original recipe and I would appreciate it. Just copy and forward the link below. 

Until later,
All photos were taken with permission and are © Copyright 2012 Jack A. Atkinson. ARTSnFOOD, is an online publication. 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.

Tuesday, May 22, 2012

PULSE Art Fair NY 2012 + Bourbon Chicken

At Pulse Art Fair 2012: Annie Han's "2 Lead Pencils" a large installation at entrance to the fair.

Enjoy our tour around the Art World, literally, as we finish-up our coverage of the May 2012, NYC Art Fairs. This issue we look at PULSE ART FAIR, NY 2012.

Ivan Capote's "Happiness" created from Rubber Erasers & Graphite, an edition of 3 at Habana Gallery, La Habana, Cuba.

Patrick Heide Contemporary Art, London, UK. had a LED light work, Hans Kotter, which scrolls through different color sequences or it can be controlled to create the color you prefer in the moment.

Artist: Anne Lindberg "thread drawing 09" rayon thread, tied to staples in the wall, creates a powerful corner sculpture. Carrie Secrist Gallery, Chicago.

TORCH Gallery, Amsterdam, presented this taxidermied horse with "Keen-like" eyes and wearing special horse roller skates.
Kim McCarty "Untitled" watercolor at Morgan Lehman, NY
Louise Bourgeois "MOSQUITO"
colored pencil on paper
at Richard Levy Gallery
A large work of art is sold at Richard Levy Gallery.
Fred Wilson "Drip Group" blown glass  Rena Bransten Gallery, San Francisco, CA

Mia Rosenthal "After Kensett, Along the Hudson" Gallery Joe, Philadelphia, PA (detail below) Ink on paper
(detail 1) Mia Rosenthal "After Kensett, Along the Hudson" Gallery Joe
(detail 2) Mia Rosenthal "After Kensett, Along the Hudson" Gallery Joe

Sharka Hyland "Nabokov, King, Queen, Knave" Gallery Joe, Philadelphia, PA 12 x 18 inches

(detail) Sharka Hyland "Nabokov, King, Queen, Knave" pencil drawing on paper at Gallery Joe 

Christopher Russel "After the Golden Age" 41 glazed terracotta sculptures, Julie Saul Gallery NY

Darren Lago "Coke 45" (ivory handled) Davidson Contemporary, NY

Darren Lago "Mickey de Balzac Petit Noir" resin, Davidson Contemporary, NY
Kiel Johnson (various cameras) chipboard and fabric, Davidson Contemporary, NY 

Jonathan Delafield Cook, Charcoal on Paper, Purdy Hicks Gallery, London

Jonathan Delafield Cook, Charcoal on Paper, Purdy Hicks Gallery, London

(detail) Jonathan Delafield Cook, Charcoal on Paper, Purdy Hicks Gallery, London, UK.

Julie Oppermann "Untitled" silkscreen on black paper Galerie Stefan Ropke, Cologne/Madrid

Michael Anderson, The Butcher's Daughter (gallery) Ferndale, Michigan

Artist Philippe Pasqua at Zemack Contemporary, Tel Aviv
Philippe Pasqua (detail)
Zemack Contemporary
Tel Aviv
Raissa Venables, Jewel Room, Grunes Gewolbe, Photographic C-Print, Wagner +Partner (gallery), Berlin

Rbecca Horn, "Oyster Piano" Galerie Stefan Ropke, Cologne/Madrid

Beverly Fishman "One A Day" blown glass, Galerie Richard, Paris/NY

Jan De Vliegher "Venus Disarming Cupid" Oil on canvas, 79"x79" Mike Weiss Gallery, NY

(detail) Jan De Vliegher "Venus Disarming Cupid" Mike Weiss Gallery, NY

Hadieh Shafie, "Pages" acrylic & ink on paper with Farsi text "eshghe" (love) Pentimenti gallery, Philidelphia
Hadieh Shafie, "Pages" (detail)

Eric van Straaten "Venus"
3D printed sculpture, Edition of 3
TORCH Gallery, Amsterdam

Richard Roth, Acrylic on Birch at Tomlinson Kong Contemporary, NY

Tibi Tibi Neuspiel, shrimp/infinity wall sculpture at Narwhal Projects, Toronto

Yuval Yairi, Multiple Photo Composition, Zemack Contemporary, Tel Aviv

PULSE Art Fair was held at The Metropolitan Pavilion, 
125 West 18th Street, NYC.
(All photos  were taken with permission of the fair and are © Copyright 2012 Jack A. Atkinson. 
Images © individual artists, fabricators, respective owners or assignees.

Bourbon Chicken
Recently, I visited a food court in a nearby shopping mall, with all of their different cuisines.  As I walked past four out of the ten restaurants in the food court, I was offered different versions of Bourbon Chicken. It seems people who go to Shopping Malls love "Bourbon Chicken". This sweet desert-like chicken was also available on two other menu boards, although those venues didn't offer me a sample. That made a total of six out of ten restaurants, in one small space, all serving the same entree

The market has spoken! If you are, or know, a devote of Bourbon Chicken, here is the recipe.

Bourbon Chicken

2 large boneless, skinless chicken breasts, cut into bite-size pieces
1 Tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon dried ground ginger
1/4 tsp. ground cayenne pepper
1/4 cup apple juice
1/3 cup light brown sugar
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1 Tablespoon Bourbon Whiskey
1/3 cup reduce sodium soy sauce(optional)
1 Tablespoon cornstarch/1 Tablespoon water 

Spray a large skillet with olive oil cooking spray (or use the 1 tbsp. olive oil). Add chicken and cook over medium heat until lightly browned. Remove chicken from skillet.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a boil.
Reduce heat and simmer for 20 minutes - until chicken is cooked through.
If you prefer a thicker sauce add 1 tbsp. cornstarch dissolved in 1 tbsp. of warm date and add a little at at time to reach the desired consistency.
Serve over rice or Chinese noodles.
Southern U.S. and Chinese cuisines come together in this recipe, which combines good bourbon whiskey with soy sauce. 

Serves 4.
A recipe for chicken thighs, not cut up:
  • 1 1/2 pounds chicken thigh meat
  • 2 tablespoons olive oil
  • 1/4 cup light soy sauce
  • 2 tablespoons red rice vinegar or red wine vinegar
  • 2 tablespoons Jim Beam bourbon whiskey
  • 2 tablespoons brown sugar, or to taste (up to 4 tablespoons if desired)
  • 1 green onion, washed and cut into thirds
  • 2 slices ginger
  • 2 cloves garlic, crushed
Place the chicken thighs in a shallow 9 X 13-inch baking dish. Combine the remaining ingredients and pour over the chicken. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight (you can use a zip lock bag, also). Mix things up occasionally to make certain all parts of the chicken are being coated in the marinade.

Preheat the oven to 350 degrees Fahrenheit. Bake the chicken, uncovered, with the marinade, for 45 minutes to 1 hour, basting occasionally, until the juices run clear when the chicken is pierced, or a meat thermometer reads 170 degrees Fahrenheit in the thickest part of the thigh. Serve hot.

You can also use boneless, skinless breast meat, garlic powder instead of fresh garlic and ditto for the ginger and the meat can be grilled or cut in pieces and stir fried, instead of baked. 
Until later,

All photos of the Art Fair are © Copyright 2012 Jack A. Atkinson and 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