Sunday, July 13, 2014

A Dale Chihuly Exhibition at The Clinton Presidential Library & Museum + FOOD: Cajun Shrimp Fettuccine Alfredo

Dale Chihuly's "Red Reeds"
flank the entrance to the Clinton Presidential Center.

Dale Chihuly's 
at The Clinton 

To help celebrate the 10th anniversary of The Clinton Presidential Center, in Little Rock, Arkansas, a wonderful exhibition by America's premier glass artist, Dale Chihuly, is currently being presented. It is being shown in rooms dedicated to changing exhibitions at President Clinton's Library and Museum. The exhibition will run until January 5, 2015. 

The Library and Museum house the archives and records of the Clinton Administration, the highlights of these archives are available to view on a self-guided tour. Also in this building is a Museum Store and an on-site restaurant, "Forty Two". The Clinton Presidential Center has other buildings nearby dedicated to President Clinton's ongoing work to improve our nation and to help underprivileged people around the world!

All glass works in this exhibition were designed by and their creation supervised by the artist, Dale Chihuly. They are currently installed in front of the Clinton Library and Museum and are displayed in several rooms and foyers inside the building. 

"I never met a color I didn't like." - Dale Chihuly

Dale Chihuly's "Mille Fiori" (detail) off of the main lobby, c.2008

The entire Clinton family enjoys
these beautiful works of art.
Above: Hillary, Chelsea and President Clinton
are shown in front of a 
large Chihuly assemblage at the White House.

Above is an example of Dale Chihuly's expressive drawings.
His glass craftsmen work from these sketches to create the unique glass artworks!

(SOURCE: All photos of the Chihuly Exhibit were taken by ARTSnFOOD staff at the Clinton Presidential Library, with permission.

Cajun Shrimp
Fettuccine Alfredo
8 ounces fettuccine or your favorite pasta
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon cajun seasoning
2 cloves garlic, chopped
1/4 cup dry white wine or chicken broth
1 cup heavy/whipping cream
1 cup parmigiano reggiano (parmesan), grated
1/2 tablespoon cajun seasoning or to taste
1/4 cup green onion, sliced (optional)
1. Start cooking the pasta.
2. Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside.
3. Add the garlic to the pan and saute until fragrant, about a 30 seconds.
4. Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes.
5. Toss the pasta in with the alfredo sauce along with the shrimp and serve garnished with green onions. 
(Recipe courtesy:

Until later,
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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