Frieze Art Fair New York, 2014, issue #2 + FOOD: We All Love Caesar Salad

ART
Frieze Art Fair
New York, 2014
issue #2
coverage continues

Albert Oehlen, "O" 2009, Oil and paper on canvas, Luhring Augusine, New York

Anish Kapoor, Untitled 2014, Fiberglass and paint, 35.4" x 35.4" x 17.7", Lisson Gallery

Christopher Wool, "Untitled" 2012, Silkscreen ink on linen,
Luhring Augustine, NY

Christopher Wool, (detail) Untitled,
1988, Alkyd on paper,
Luhring Augustine NY

Christopher Wool, "Untitled", 1988,
Alkyd on paper, Luhring Augustine NY

David Salle, "red leaf", oil on linen, 75 x 68 inches, 2013,
Maureen Paley, London

Elodie Seguin,
"Houteur d'une couleur
changeante
en perspective", 2014,
ink, paper, wood glue,
Gallerie Jocelyn Wolff

Gabriel Orozco, painting, kurinmanzutto gallery, Mexico City

Goshka Macuga, "Of what is, that it is; of what is not, that it is not 2" 2012,
Andrew Kreps Gallery

Goshka Macuga, (detail) "Of what is, that it is; of what is not, that it is not 2" 2012,
Andrew Kreps Gallery

Goshka Macuga, (detail)
"Of what is, that it is; of what is not, that it is not 2" 2012,
Andrew Kreps Gallery

Jeff Elrod, "Inter Zone", 2013, UV ink on Fischer canvas, Luhring Augustine, NY

Johannes Kahrs, "Untitled" (figure with red and blue),
2013, Oil on canvas, Luhring Augusine, NY

Kate MacGarry, London

KAWS "UNTITLED" 2014, Acrylic on canvas, Unique

KAWS "UNTITLED" 2014,
Acrylic on canvas, Unique

Mauricio IANES, VERMELHO, Sao Paulo, Brazil

Patron? Artist? at Frieze Art Fair

Philip Taaffe, "Celest", 1991, Mixed media on linen, Luhring Augustine, NY

Roberta's Pizza, outdoor eating area

Billy Sullivan, drawings and paintings at Freymond-Guth Fine Arts, Zurich

Takashi Murakami, New red flowerball, 2014, Acrylic on canvas, Unique 47 1/4" diameter, Jack Shainman Gallery, NY

Virkvit Tiravanija, Kurimanzutto Gallery, Mexico City

Freize Art Fair coverage to be continued in the next issue.
(Source: All photos were taken with the permission of the fair and the individual galleries by ARTSnFOOD staff.)

FOOD
CAESAR SALAD

SALAD
- 6 Heart of Romaine bunches, (cut off bottom & tops) separate leaves, wash & chop into 1" pieces
- Parmesan cheese (curls or shreds)
- Fresh ground black pepper
- Home-made croutons

DRESSING
2 med. garlic cloves, chopped 
1 Tbs anchovie paste
2 egg yolks
1 Tbs dijon mustard
1 tsp fresh ground pepper
3/4 cup EV olive oil
4 Tbs mayonnaise
1 1/2 Tbs Worcestershire sauce
1 Tbs water
1/4 tsp salt
2 Tbs lemon juice
1 Tbs rice vinegar

DIRECTIONS
- Combine dressing ingredients in a blender, combine until smooth
- In a large bowl, toss the Romaine with the dressing, to coat
- Place some dressed greens on each plate
- Place a few croutons around the plate
- Sprinkle some Parmesan cheese on top of the greens 
- Finish with a few grinds from the pepper mill

Serves 6 to 8

Home Made CROUTONS
- Cube some day old bread
- Toss with melted butter
- Spread the cubes on a baking sheet
- Place in a pre-heated 350º oven for 10 minutes or until golden brown

(Source: Original recipe, Atkinson Family Cookbook)

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.