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| Yasmin Hernandez's installation of bandannas. |
ART
FUSION NY
Art Fair
Curators, Digital and
Street Artists of Color
The FUSION NY Art Fair took place in two rooms of the Four Point Sheraton Hotel in Soho, for one day only, during this past Armory Arts Week NYC 2014. This curator driven platform focused on "art people of color", with roots tapping into Puerto Rico, Central & South America, Asia, and Africa.
In years past, many art fairs were located in hotels around Manhattan, but this was the only fair at a hotel for 2014. Although hotel rooms can be awkward venues, often making it difficult to display art and a challenge for visitors to view it, hotel venues do offer smaller fairs a workable and inexpensive option for showing talented artists overlooked by the mega fairs.
FUSION NY Lead Curators and Fair Producers: Savona Bailey-McClain & Yves Marie Vilain.
Participating curators:" Ina Archer, Badder Israel, Richard Beavers and Suave Rhoomes.
Participating artists: Ina archer, Brian Convery, Dianne Dwyer, Dan Ericson, Scherezade Garcia, Chris Harris, Yasmin Hernandez, Ariel Jackson, Shani Peters, Joshua Reynolds, adrienne reynolds, Jaml Shabazz, Madeline Schwartzman, Shiro, Dianne Smith, Toccarra Thomas, and Yves Marie Vilain.
(For more information about the artists shown at FUSION NY or other specific information about this art fair email FUSION NY: <fusionartny@gmail.com>)
ART
FUSION NY
Art Fair
Curators, Digital and Street Artists of Color
The FUSION NY Art Fair took place in two rooms of the Four Point Sheraton Hotel in Soho, for one day only, during this past Armory Arts Week NYC 2014. This curator driven platform focused on "art people of color", with roots tapping into Puerto Rico, Central & South America, Asia, and Africa.
In years past, many art fairs were located in hotels around Manhattan, but this was the only fair at a hotel for 2014. Although hotel rooms can be awkward venues, often making it difficult to display art and a challenge for visitors to view it, hotel venues do offer smaller fairs a workable and inexpensive option for showing talented artists overlooked by the mega fairs.
FUSION NY Lead Curators and Fair Producers: Savona Bailey-McClain & Yves Marie Vilain.
Participating curators:" Ina Archer, Badder Israel, Richard Beavers and Suave Rhoomes.
Participating artists: Ina archer, Brian Convery, Dianne Dwyer, Dan Ericson, Scherezade Garcia, Chris Harris, Yasmin Hernandez, Ariel Jackson, Shani Peters, Joshua Reynolds, adrienne reynolds, Jaml Shabazz, Madeline Schwartzman, Shiro, Dianne Smith, Toccarra Thomas, and Yves Marie Vilain.
(For more information about the artists shown at FUSION NY or other specific information about this art fair email FUSION NY: <fusionartny@gmail.com>)
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| Yasmin Hernandez's installation of bandannas - a tribute to her deceased biker brother. |
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| Diane Dwyer digital-video of a Circus Performance "Hand Elephant" |
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| "I JOCK MYSELF" |
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| "BLACK SKIN" digital-video (above and below) |
Ina Archer's Reel with excerpts from The Lincoln Film Conspiracy, Il Giallo della Paine, and Leben_Kino. http://vimeo.com/46266786
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| Digital-video images projected inside a frame. |
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| Installation with photos and digital-video. |
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| Installation with photos and digital-video (detail of wall section) |
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| Kenly Dillard water color. |
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| Joshua Reynalds' Moving Train photo with text. |
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| Brian Convery - Painter with his imagined worlds, above and below. |
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| Dan Ericson - Paintings on Stop & Caution Signs. |
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| SHIRO - Japanese Graffiti Artist |
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| Jamel Shbazz Photos of Children Playing in Urban Settings. |
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| Rappers talking, singing and dancing on subway cars. (digital-video) |
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| Rappers talking, singing and dancing on subway cars. (digital-video) |
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| Badder Israel - Socio-Political Painting |
FOOD
Créme Brûlée
Enjoy the elegant and rich taste of this dense vanilla custard dessert, dressed with a crisp crust.
Ingredients
4 moist vanilla beans
(check before you purchase they are not dried out)
9 large egg yolks
3/4 cup granulated sugar
1 cup chilled whole milk
3 cups créme fraîche
(or heavy cream)
1/2 cup firmly packed dark brown sugar
(6" wide porcelain baking dishes needed or replace with smaller ramekins)
Directions
- Flatten the vanilla beans and cut them in half length-wise. With a small spoon, scrape out the seeds and place them in the bowl of a heavy-duty mixer fitter with the whisk. Add the egg yolks and sugar to the bowl and whisk at high speed for 2 minutes. Stir in the cold milk and the créme fraîche. Cover with plastic wrap and refrigerate for 12 hours to allow flavors to blend.
- Preheat oven to 250º F
- Arrange the baking dishes on two baking sheets. Pour the mixture into the dishes. Place the baking sheets in the oven and bake until the custard is set. 40 to 45 minutes.
-Remove from the oven and let cool to room temperature. Cover the cooled custard with plastic wrap. Refrigerate for at least 4 hours or overnight.
- At serving time, preheat the broiler or get out the blow torch.
- Cover with brown sugar (unclump through a strainer) over the top of the custard.
- Heat the brown sugar until the it forms a golden brown crust, being carefully not to burn it.
-Serve immediately.
(source :Friend's personal recipe)
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.
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