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| Artist Matthew LaPenta's "Emoji" sculpture, Axiom Contemporary, Santa Monica, CA |
ART
Affordable Art Fair
Spring 2015, NYC
Issue #3
The Affordable Art Fair’s mission is to promote emerging artists and to make excellent contemporary artworks affordable and accessible to all.
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| John Kenny, "Shiva Arti", Fuji Cristal Archival C-print, ed of 12, 36" x 24", Capital Culture Gallery, London |
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| Paul Gerben, "Marilyn", Metallic C-print face-mounted on 3/4" museum acrylic, 24" x 36" Lilac Gallery, NY |
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| James Volkert See captions below |
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| James Volkert, (detail) "16 Final Paintings July 1890" 2011, oil, action figures mixed media, Sylvia White Gallery, Ventura, CA |
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| James Volkert, (detail) "16 Final Paintings July 1890" 2011, oil, action figures mixed media, Sylvia White Gallery, Ventura, CA |
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| Artist: Dean West, Photo C-print, Saatchi Art, Santa Monica, CA |
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| Eunjin Kim, "Untitled" 2015 Wood, 22" x 9" x 9.5" New York Art Student's League |
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| Guno Park, "Gamer II" 2015, Ink on paper, Sugarlift Gallery, Brooklyn, NY |
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| Thomas Hammer, "Picea Critchfieldi" Ink on paper, 40" x 36" Saatchi Art, Santa Monica, CA |
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| Thomas Hammer, "Sandstone" Ink on paper, 70" x 44" Saatchi Art, Santa Monica, CA |
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| Hannah Bureau, "Blanketed", oil on canvas Edgewater Gallery, Middlebury, VT |
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| Hannah Bureau, "Pasture I & II", oil on canvas Edgewater Gallery, Middlebury, VT |
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| Ian Penney, "Cut Paper", Rebecca Hossack Gallery, NY & London |
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| Jane Perkins, "Bored Cherub I" found objects collage Will's Art House, London |
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| Jane Perkins, "Bored Cherub I"collage above: detail of the found objects Will's Art House, London |
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| Jeon Nak, "Axis L" 39.4 x 39.4 inches Lenticular print - 3D effect, 2015 Able Fine Art, NY |
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| Jodi Walsh, "Pipe #7", Ceramic on Panel, 28 x 40 inches Alida Anderson Art Projects, Washington, DC |
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| Julian Lennon, "Follow", 31" x 50", photo face-mounted to plexi, Lilac Gallery, NY |
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| Julie Filipenko, "Black Pearls" 2015, acrylic and spray paint on wooden panel, 16 x 12 inches, Lilac Gallery, NY |
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| Keith Haynes, "Queen" Vinyl Record / cut-out, Will's Art House, London |
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| Martha Hughes, "Scene 141, 87, 126, 89, 149, 151, 136, 58, 150", Acrylic on Panel, 12 x 12 inches each Elisa Contemporary Art, Riverdale, NY |
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| Mitch McGee, "How Many times" Layered Birch, 33" x 40" Elisa Contemporary Art, Riverdale, NY |
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| Mitch McGee, "When I knew" Layered Birch, 33" x 40" Elisa Contemporary Art, Riverdale, NY |
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| Nathan Vincent, "Army Man" "Glocks" "Super Cape", knit sculptures, Emmanuel Fremin Gallery, NY |
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| Nathan Vincent, "Army Man", knit sculptures, Emmanuel Fremin Gallery, NY |
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| Nemo Jantzen, "Now you see me" 2015 mixed media, 58' x 58' Galerie Envie d'Art |
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| Nemo Jantzen, detail, "Now you see me" 2015 mixed media, 58' x 58' Galerie Envie d'Art |
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| Alberto Murillo, "Chanel No. 5", Sandblasted Acrylic and Resin on Panel, JoAnne Artman Gallery, Laguna Beach, CA |
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| Adam Oliver, "Party Girl", monoprint, Will's Art Warehouse, London |
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| Paolo Buggiani "Minotaur on Brooklyn Bridge" acrylic paint on canvas & plexi & photo Arco Gallery, NY |
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| Pierre Sernet, Nude Silhouette Series, Arcival Pigment Prints on Hahnemuhle Paper, ed of 20, Arco Gallery, NY |
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| Ross Bonfanti, "Cling" 2015 Cast Concrete, toy parts and steel 14 x 7 1/2 inches Rebecca Hossack Gallery, NY & London |
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| Ross Bonfanti, "Crashsite 2", 2015 Cast Concrete, toy parts and steel 18 x 9 x 7 inches Rebecca Hossack Gallery, NY & London |
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| Jackie Case, "Climate Change" graphite on paper, 2014, Rebecca Hossack Gallery |
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| George Nemethy, "Majestic Sea" oil on canvas board, art: 7.25" x 6" Lilac Gallery, NY |
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| Teruhiko Taguchi, "King's Scull", Alex Adams Gallery, NY |
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| Teruhiko Taguchi, "Tired Cat" 18.9 inches, body-Pine, Head-Ceramic, Base-Ash Alex Adam Gallery, NY |
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| Alicia David Contemporary Art, London |
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| Tim Garwood, "Untitled" 2015 acrylic and spray paint on glass, 29" x 52", Alicia David Contemporary Art, London |
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| Damien Hirst, Woodcut Spots, editions of 55, Signed and numbered, 2012, Manifold Editions, London |
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| Wendy Wolf "Natural Repetition: Honey Locust Leaves" 2015 installation of thread & hand cut yupo paper leaves AAF Recent Graduate Exhibition, Curated by Laurie Carroll |
%2BRecent%2BGraduate%2BExhibition%2C%2BCurated%2Bby%2BLaurie%2BCarroll%2C%2BAAF%2BRecent%2BGrad%2BExhibition.jpg) |
| Yujin Lee, "Anonymous Clown", (detail), direct gravure collage, 20' (length), AAF Recent Graduate Exhibition, Curated by Laurie Carroll |
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| Yujin Lee, "Anonymous Clown", direct gravure collage, 20' (length), AAF Recent Graduate Exhibition, Curated by Laurie Carroll |
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| Ian Nutting, "Small Gorilla Yellow and Blue" 2014 found metal assemblage, 14 1/8" x 15 3/4" x 8 5/8" Rebecca Hossack Gallery, New York & London |
(Source: Photographs were taken with the permission of the fair and each individual gallery represented.)
FOOD
Crepes
for Spring
for both savory
& dessert recipes
• BASIC CREPE:
Ingredients
1 1/4 cups all-purpose flour
a pinch of salt
1 egg, lightly beaten
1 1/4 cups milk
light olive oil
vegetable oil or butter
Directions
Put the flour and salt in a bowl and make a well in the center. Pour the egg and some of the milk into the well. Whisk the liquid, gradually incorporating the flour to make a smooth paste. Whisk in the remaining milk, then pour the batter into a measuring cup with a pouring spout. Cover and allow to rest.
Put a little oil or butter into a 7-inch crepe pan or heavy based skillet and heat until it starts to smoke. Pour off the excess oil and pour a little batter into the pan, tilting the pan until the base is coated with a thin layer of batter. (If you prefer, use a small ladle to measure the batter consistently) Cook for 1-2 minutes until the underside begins to turn golden. Flip the crepe using an offset spatula and cook for another 30-45 seconds until it is golden on the second side.
Slide the crepe out of the pan onto a platter and make the remaining crepes, greasing the pan as needed.
(Note: The first crepe seldom comes out perfectly, so it is usually discarded.)
Makes 8-10 crepes.
• DESSERT CREPE
with chestnut cream and amaretto
Ingredients:
Basic Crepe batter for 8-10 crepes (SEE above)
1 cup unsweetened chestnut puree
grated zest of 1 orange (+ zest to garnish)
1/4 cup Amaretto Liquor
1/4 cup sugar
1 1/4 cups whipping cream
-----
chestnut syrup
1 1/4 cups maple syrup
2/3 cup finely chopped, cooked chestnuts
1/4 cup Amaretto Liquor
Directions:
Make the crepes and keep them warm while making the filling.
For the chestnut cream, put the chestnut puree in a large bowl with the orange zest, Amaretto and sugar and mix together. In another bowl, whip the whipping cream until it forms soft peaks. Fold the cream into the chestnut mixture and refrigerate until needed.
For the chestnut syrup, heat the maple syrup and chopped chestnuts in a saucepan, bring to a boil and stir in the Amaretto.
Fill the crepes with the chestnut cream, roll them up and arrange them on individual plates or on a warm serving platter. Drizzle the heated syrup over the crepes and serve immediately, decorated with grated orange zest.
Serves 4.
• SAVORY CREPE
with wild mushrooms, sherry and cream
Ingredients
Basic Crepe recipe (see above)
2/3 cup dried porcini mushrooms,
2/3 cup boiling water
2 tablespoons butter
1 onion, chopped
2 garlic cloves, sliced
2 cups sliced cremini
1 cup dried button mushrooms
2 tablespoons chopped thyme
1/3 cup chopped flat-leaf parley
1/3 cup medium sherry
2/3 cup whipping cream
salt and pepper
Bag of spinach leaves to use as a bed for the crepes
Directions
Put the dried mushrooms in a small bowl, cover with the boiling water and leave to soak for 15 minutes. Meanwhile, make the crepes and set them aside while making the filling.
Melt the butter in a skillet and saute the onion for 3 minutes. Add the garlic and cremini mushrooms - saute for 3 minutes more. Add the dried button mushrooms to the pan with any liquid plus the the herbs, sherry and cream, mix well - season with a little ground sea salt and fresh ground black pepper and mix well. Cook, stirring gently for 2 minutes.
Fold the crepes into quarters. Open them out like cones and fill each with some of the mushroom mixture. Arrange in a lightly greased, shallow baking dish and bake in a preheated oven at 400%F for 15 minutes.
Clean the spinach leaves. Saute some garlic in a little olive oil in a skillet for 1 minute. Pile the spinach leaves into the pan and using tongs toss the leaves until they wilt down and are coated in the oil and garlic.
Make a bed of greens and place on two filled crepes for each plate.
Serves 4.
Crepes
for Spring
for both savory
& dessert recipes
• BASIC CREPE:
Ingredients
1 1/4 cups all-purpose flour
a pinch of salt
1 egg, lightly beaten
1 1/4 cups milk
light olive oil
vegetable oil or butter
Directions
Put the flour and salt in a bowl and make a well in the center. Pour the egg and some of the milk into the well. Whisk the liquid, gradually incorporating the flour to make a smooth paste. Whisk in the remaining milk, then pour the batter into a measuring cup with a pouring spout. Cover and allow to rest.
Put a little oil or butter into a 7-inch crepe pan or heavy based skillet and heat until it starts to smoke. Pour off the excess oil and pour a little batter into the pan, tilting the pan until the base is coated with a thin layer of batter. (If you prefer, use a small ladle to measure the batter consistently) Cook for 1-2 minutes until the underside begins to turn golden. Flip the crepe using an offset spatula and cook for another 30-45 seconds until it is golden on the second side.
Slide the crepe out of the pan onto a platter and make the remaining crepes, greasing the pan as needed.
(Note: The first crepe seldom comes out perfectly, so it is usually discarded.)
Makes 8-10 crepes.
• DESSERT CREPE
with chestnut cream and amaretto
Ingredients:
Basic Crepe batter for 8-10 crepes (SEE above)
1 cup unsweetened chestnut puree
grated zest of 1 orange (+ zest to garnish)
1/4 cup Amaretto Liquor
1/4 cup sugar
1 1/4 cups whipping cream
-----
chestnut syrup
1 1/4 cups maple syrup
2/3 cup finely chopped, cooked chestnuts
1/4 cup Amaretto Liquor
Directions:
Make the crepes and keep them warm while making the filling.
For the chestnut cream, put the chestnut puree in a large bowl with the orange zest, Amaretto and sugar and mix together. In another bowl, whip the whipping cream until it forms soft peaks. Fold the cream into the chestnut mixture and refrigerate until needed.
For the chestnut syrup, heat the maple syrup and chopped chestnuts in a saucepan, bring to a boil and stir in the Amaretto.
Fill the crepes with the chestnut cream, roll them up and arrange them on individual plates or on a warm serving platter. Drizzle the heated syrup over the crepes and serve immediately, decorated with grated orange zest.
Serves 4.
• SAVORY CREPE
with wild mushrooms, sherry and cream
Ingredients
Basic Crepe recipe (see above)
2/3 cup dried porcini mushrooms,
2/3 cup boiling water
2 tablespoons butter
1 onion, chopped
2 garlic cloves, sliced
2 cups sliced cremini
1 cup dried button mushrooms
2 tablespoons chopped thyme
1/3 cup chopped flat-leaf parley
1/3 cup medium sherry
2/3 cup whipping cream
salt and pepper
Bag of spinach leaves to use as a bed for the crepes
Directions
Put the dried mushrooms in a small bowl, cover with the boiling water and leave to soak for 15 minutes. Meanwhile, make the crepes and set them aside while making the filling.
Melt the butter in a skillet and saute the onion for 3 minutes. Add the garlic and cremini mushrooms - saute for 3 minutes more. Add the dried button mushrooms to the pan with any liquid plus the the herbs, sherry and cream, mix well - season with a little ground sea salt and fresh ground black pepper and mix well. Cook, stirring gently for 2 minutes.
Fold the crepes into quarters. Open them out like cones and fill each with some of the mushroom mixture. Arrange in a lightly greased, shallow baking dish and bake in a preheated oven at 400%F for 15 minutes.
Clean the spinach leaves. Saute some garlic in a little olive oil in a skillet for 1 minute. Pile the spinach leaves into the pan and using tongs toss the leaves until they wilt down and are coated in the oil and garlic.
Make a bed of greens and place on two filled crepes for each plate.
Serves 4.
(Source: "Crepes", Whitecap Publishing)
Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.
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