Alina Oswald, "Smoking Fields" Archival Pigment Print. (cropped) © 2014 Alina Oswald Shown as a part of the Juried Emerging Artists Exhibition in the Upstairs Gallery of SoHo PHOTO Gallery |
SoHo
PHOTO
Gallery
May 2014 Exhibition
On Tuesday, May 6th SoHo PHOTO Gallery had an opening for 5 mid-career artists (downstairs) and a group show of emerging artists (upstairs, in a grand experiment partnered with B&H Photo).
In many ways photography has replaced painting as the most appreciated medium for two-dimensional fine art. All six exhibitions were interesting and diverse in their approach.
SoHo PHOTO Gallery at 15 White Street in Manhattan. © 2014 Jack A. Atkinson |
Editorial Comment: The juried emerging artist exhibition upstairs, showed only one photo for each new artist. I kept wanted to see more, at least 3 photos by each artist, to get a feeling for their technique and how they think. With only one photo each, when I found a print I enjoyed, I couldn't make a reasonable judgement on the artist's talent, only on the qualities of that individual photograph. The positive side of this equation is the "one-photo-each" restriction gave more artists access to the "packed crowd" at this gallery's opening.
A small fraction of the large crowd at the gallery's opening reception. © 2014 Jack A. Atkinson |
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(2) Comforts of Home
Allen Bryan
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“The Comforts of Home series invites us into precarious places and unsettling living situations. Exteriors intrude into interiors through windows and doors left carelessly ajar. People are ghostly blurs or fragmented presences. The minute details of objects in these spaces give a glimpse into the past and present. These are figments of a world that isn’t as real as it looks at first glance and that question a comfortable reality.”
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FOR MORE INFORMATION:
Soho PHOTO Gallery
15 White Street
New York, NY 10013
212.226.8571
Gallery Hours:
Wednesday - Sunday
1:00pm - 6:00pm
(and by appointment)
(Source: Photos taken at the opening by ARTSnFOOD staff, all photos retain the individual artist's copyright © 2014, text adapted from SoHo PHOTO Gallery's website.)
FOOD
TOMATO SOUP &
ROASTED BRUSSELS SPROUTS
Tomato & Onion Soup with Roasted Brussels Sprouts. © 2014 Jack A. Atkinson |
Tomato & Onion Soup
INGREDIENTS
3 stalks celery diced
2 large onions diced
1 large carrots diced
3 sweet red & yellow peppers diced
3 cloves garlic diced
1 32oz box of vegetable broth
1/2 cup kechup
Salt, Black Pepper and ground Chipotle Pepper.
DIRECTIONS
- Sauté in olive oil a mirepoix of diced: celery, onions, carrots, garlic and sweet peppers in the bottom of a large stock pot until soft and just beginning to brown (do not burn), stirring often.
- Add the diced tomatoes, put on lid and cook for 8 - 10 minutes (to bring out the sugars and sweeten the tomatoes) stirring often.
- Add the ketchup, stir in.
- Add the vegetable broth, stir and simmer for 30 minutes.
- Season to the soup to taste (start with 1/2 teaspoon each of Salt, Black Pepper and ground Chipotle Pepper - you can always add more).
- Process the soup in a blender, in batches, until creamy, no chunks. (Thickness of the soup is your preference, add vegetable broth if you want to thin.)
- Check one last time for seasoning and adjust as needed.
- This soup is good both hot and cold.
OR
- Serve, like onion soup, by putting pureed soup into in a small crock, with a cut round of toast and grated Swiss cheese on top.
- Then put all under the broiler until melted.
- Serve immediately.
Roasted Brussel Sprouts
INGREDIENTS
20 - 30 Brussels Sprouts (trimmed, cleaned and halved)
Pam spray oil, or coat in a bowl with extra virgin olive oil
Salt
Black Pepper
DIRECTIONS
- Clean, trim and half all of the Brussels sprouts
- Peel some of the leaves off of each and add to the mix.
- Spread sprouts and leaves evenly onto a large 1/2" walled oven pan.
- Coat sprouts with Pam (or coat in a bowl with E.V. Olive Oil)
- Sprinkle the sprouts with some salt and pepper.
- Roast for 30 +/- minutes in a hot 400º oven (or a broiler for less time)
- Check ever five minutes or so and stir until some charing occurs.
- Serve as a side dish. (Check for seasoning).
20 - 30 Brussels Sprouts (trimmed, cleaned and halved)
Pam spray oil, or coat in a bowl with extra virgin olive oil
Salt
Black Pepper
DIRECTIONS
- Clean, trim and half all of the Brussels sprouts
- Peel some of the leaves off of each and add to the mix.
- Spread sprouts and leaves evenly onto a large 1/2" walled oven pan.
- Coat sprouts with Pam (or coat in a bowl with E.V. Olive Oil)
- Sprinkle the sprouts with some salt and pepper.
- Roast for 30 +/- minutes in a hot 400º oven (or a broiler for less time)
- Check ever five minutes or so and stir until some charing occurs.
- Serve as a side dish. (Check for seasoning).
(Source: Original recipes from Atkinson Family Cookbook, Photo by Jack A. Atkinson)
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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