ART
ART BASEL, 2013
Artist Talk with Thomas Schütte
Art Basel, one of the premier international art show for Modern and Contemporary works has opened in Basel, bringing over 300 leading galleries from around the world to the heart of Europe. The exhibition includes the highest-quality paintings, sculptures, drawings, installations, photographs, video and editioned works.
Basel is uniquely situated at the border between Switzerland, France and Germany. With its world-class museums, theaters, concert halls, medieval old town, and new architecture, it is one of Europe's most alluring cultural cities.
Art Basel is strongly rooted in the principle that galleries play an essential role in the development and promotion of visual arts, and thus provide opportunities for visitors to see many types of exhibitions.
We will have more coverage later.
(Source: https://www.artbasel.com/basel)
FOOD
A NEW FRESH SUMMER COCKTAIL:
PEAR JULIP
Homemade roasted pear syrup is added to fresh tangerine juice, sweet wine, basil and gin to give us something new to sip in our julep glasses.
Roasted Pear Syrup
1 pear, peeled, deseeded and diced
3/4 cup sugar, divided
1 star anise, cracked
1 1/2 cups water
Toss the diced pear in 2 Tbs sugar and add star anise. Lay pears in a single layer on a baking sheet and bake at 425* for 25 minutes until soft and slightly charred, turning over some when needed during baking.
In a large pot bring remaining sugar and water to a boil, stirring until sugar dissolves. Add pears and remove from heat. Let steep for 20 minute, then strain and chill.
Pear Julep Cocktail
1 leaf purple basil
3/4 ounce freshly squeezed tangerine juice
1 ounce Cocchi Americano aperitif wine
1 1/4 ounces Waterloo Gin
Ice flowering basil top for garnish
Gently muddle the basil leaf in a mixing glass with 1 ounce pear syrup. Add tangerine juice, Cocchi Americano and gin. Add ice and shake until chilled. Using a fine-mesh strainer, strain into a chilled mint julep glass and garnish with the basil top (gently slap the top between the palms to release aromatics.)
ART BASEL, 2013
 |
Absolut Art Bureau's art bar installation,
'Better Days' by Mickalene Thomas
|
Artist Talk with Thomas Schütte
Art Basel, one of the premier international art show for Modern and Contemporary works has opened in Basel, bringing over 300 leading galleries from around the world to the heart of Europe. The exhibition includes the highest-quality paintings, sculptures, drawings, installations, photographs, video and editioned works.
Basel is uniquely situated at the border between Switzerland, France and Germany. With its world-class museums, theaters, concert halls, medieval old town, and new architecture, it is one of Europe's most alluring cultural cities.
Art Basel is strongly rooted in the principle that galleries play an essential role in the development and promotion of visual arts, and thus provide opportunities for visitors to see many types of exhibitions.
We will have more coverage later.
(Source: https://www.artbasel.com/basel)
FOOD
A NEW FRESH SUMMER COCKTAIL:
PEAR JULIP
Homemade roasted pear syrup is added to fresh tangerine juice, sweet wine, basil and gin to give us something new to sip in our julep glasses.
Roasted Pear Syrup
1 pear, peeled, deseeded and diced
3/4 cup sugar, divided
1 star anise, cracked
1 1/2 cups water
Toss the diced pear in 2 Tbs sugar and add star anise. Lay pears in a single layer on a baking sheet and bake at 425* for 25 minutes until soft and slightly charred, turning over some when needed during baking.
In a large pot bring remaining sugar and water to a boil, stirring until sugar dissolves. Add pears and remove from heat. Let steep for 20 minute, then strain and chill.
Pear Julep Cocktail
1 leaf purple basil
3/4 ounce freshly squeezed tangerine juice
1 ounce Cocchi Americano aperitif wine
1 1/4 ounces Waterloo Gin
Ice flowering basil top for garnish
Gently muddle the basil leaf in a mixing glass with 1 ounce pear syrup. Add tangerine juice, Cocchi Americano and gin. Add ice and shake until chilled. Using a fine-mesh strainer, strain into a chilled mint julep glass and garnish with the basil top (gently slap the top between the palms to release aromatics.)
(SOURCE: Adapted from the SAGRA restaurant cocktail menu, Austin, Texas as written-up in Austin Chef's Table, by Crystal Esquivel, published by Morris Book Publishers, editorial promotional permission requested.)
Until later,
Jack
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness in the Arts and in Food." ™ All rights reserved. Concept, Original Art, Text & "Original Assigned Photography" are © Copyright 2013 Jack A. Atkinson under all International intellectual property and copyright laws. All art gallery, museum, art fair or art festival photographs were used with permission. Images © individual artists, fabricators, respective owners or assignees.
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