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.

Frieze Art Fair, New York 2014, Issue #1 - Food: Franklinwood Chicken, Tomatoes & Rice

Large Hanging Painting on Canvas at Johan Berggren Gallery, Malmo, Sweden

ART:
Frieze Art Fair
New York, 2014
Issue #1

The "Best Art Fair in New York" is up for grabs these days. It has traditionally been "The Armory Show" at NY's Chelsea Piers, but this British invasion of the "Frieze Art Fair", in it's huge serpentine tent on Randall's Island, may have already won the title "Best Art Fair in New York", in only their third year of hosting this powerhouse New York art event.

This is the first of six issues dedicated to the Frieze Art Fair, New York 2014.

Frieze Art Fair New York, Information Desk at the south entrance!

Doug Aitken "I Think Very Deeply" 2013, 
carved foam, acrylic letters & silk screened acrylic, 
303 Gallery New York

Digital Print on Canvas, Stuart Shave Modern Art, London

Francois Ghebaly Gallery, Los Angeles

Concept drawings, Francois Ghebaly Gallery, Los Angeles

Life Collage / Wall, Stuart Shave Modern Art, London

(Detail, Exhausted Superhero)
Life Collage, Stuart Shave Modern Art, London

Same Subject Painting Series showing the changing light patterns and seasons.
"View from my window"
 Lisa Cooley, New York

Changing light patterns, same subject, painting: 
"View from my window"
 Lisa Cooley, New York

Changing light patterns, same subject, painting: 
"View from my window"
 Lisa Cooley, New York

Changing light patterns, same subject, painting: 
"View from my window"
 Lisa Cooley, New York

Mary Heilmann, "Club Chair 80" 2013,
Painted wood & nylon webbing, 
303 Gallery, New York

Digital Prints, mounted on foam, Societe Berlin

Stuart Shave Modern Art, London

Abraham Cruzvillegas,
Collage installation of paint on thin paper glued to heavier painted paper.
Kurinmanzutto Gallery, Mexico City

Aneta Grzeszykowska, from "Negative Book Series" 2012/13
digital print, pigmented ink on cotton paper, ed of 7 + 2 AP, 
Raster Gallery, Warsaw 

B. Wertz, "T- Shirts", paint on free hanging canvas, Kate MacGarry Gallery, London

Damien Hirst, 
"Fear" 1994
Glass case with surgical instruments
White Cube, London

Damien Hirst, 
"Fear" (detail) 1994
Glass case with surgical instruments
White Cube, London

Darren Almond, "Fullmoon@Volcanic Achipelago" 2013
Edition of 3, C-print, 47" x 103" unframed 50.25" x 106.75" framed
White Cube Gallery

Eddie Peake, 2013, 
"On the Front Door Step- Don't Just Watch Them Pass. 
Look, If Ever There Were A Moment To Slap Him In The Mouth, That Was It." 
Painted acrylic, 
White Cube Gallery, London, Hong Kong, Sao Paulo

(Detail)
Eddie Peake, 2013, 
"On the Front Door Step- 
Don't Just Watch Them Pass. 
Look, If Ever There Were A Moment
To Slap Him In The Mouth, That Was It." 
Painted acrylic, 
White Cube Gallery,
London, Hong Kong, Sao Paulo

Guillaume Leblon, "Examen de minuit",
ceramics, blanket covered withwhite paint, 2012, unique,
Gallerie Jocelyn Wolff

Miroslaw Balka, 2014,
concrete and steel, 36" high,
White Cube Gallery
London, Hong Kong, Sao Paulo

Photographic Prints with Text,
Espaivisor Gallery, Valencia

Rita Sobral Campos, 
"The Solids (toward the Sonnet) #1, 2014, 
concreat, foam filling & acrylic paint, 
Gallery Andeas Huber, Vienna

Rita Sobral Campos, 
"The Solids (toward the Sonnet) #2, 2014, 
concreat, foam filling & acrylic paint, 
Gallery Andeas Huber, Vienna

Rita Sobral Campos, 
"The Solids (toward the Sonnet) #3, 2014, 
concreat, foam filling & acrylic paint, 
Gallery Andeas Huber, Vienna

Shannon Ebner, "Electric Comma Four"
Digital Epson Print, 43 x 60 inches,
Wall Space New York

Slavs and Tarars, "Lovve Letters" 2013
wool yarn on canvas, 247 cm square, ed of 3 + 1 AP,
Raster Gallery, Warsaw

Yoyoi Kusama, "Pumkin [Atse]", 2014,
Acrylic on Canvas,
David Zwirner, New York, London

Yoyoi Kusama, "Pumkin [Atse]", 2014,
sculpture in white & red,
David Zwirner, New York, London

Yayoi Kusama, "Nets" (blue) acrylic on canvas,
David Zwirner, New York, London

(Source: All photos were taken with the permission of the fair and the individual galleries by ARTSnFOOD staff.)

FOOD

Franklinwood Chicken, 

Tomatoes & Rice

This chicken recipe is quick, peppery and delicious.

Ingredients

2 fresh chicken breasts - boneless, skinless

2 fresh tomatoes - large dice

4 Tbsp bottled champagne dressing,

8 Tbsp bottled Cesar dressing, 

1/4 cup (+ more if needed) whole milk

1 Tbsp heavy cream

1 Tbsp chopped fresh chives for garnish

Standard Steak Seasoning

Veg. Oil Spray

Directions

- Cook a cup of rice in a pot on the stove (see directions below) 

- Butterfly the chicken breasts to make the breasts the same thickness throughout (roughly 1/2 inch thick).

- Sprinkle steak seasoning moderately on the breasts.

- Combine the dressings and milks in a bowl and stir to incorporate.

- Spray veg. oil in large high walled skillet.

- Turn burner on high heat / heat skillet for 10 seconds.

- Place both breasts in skillet to brown, do not overlap.

- After one minute turn meat over.

- Cook on 2nd side, feeling the meat with your spatula, when the edges change from soft to firm, turn meat over again.

- Pour diced tomatoes into the pan and cook with the chicken, after a minute, scoop the tomatoes on top of the chicken to help flavor.

- When center of chicken starts to slightly firm up, flip one more time and put tomatoes on top of chicken.

- When center of this side starts to slightly firm up, remove the chicken only from the pan and place on a plate to rest.

- Pour the dressing and milk mixture into the pan with the tomatoes and brown bits and seasoning left over from the cooked chicken. 

- Stir to incorporate the dressing mix and tomatoes into a gravy-like sauce, naturally scraping some of the brown bits on the bottom of the pan.

- When the sauce turns brown, remove from the heat.

- Slice down the center of thickest part of the chicken breast to view doneness. The goal is to have beautiful, soft meat, but no uncooked pink left. 

- Dice the chicken breasts into rough 1" cubes.

(If the center meat is definitely uncooked pink, re-cook those pieces in a fresh skillet sprayed with oil, just until pink leaves the meat - you want tender moist chicken, not dry hard chicken.)

-Place chicken in a serving bowl and pour the tomatoes / dressing sauce on top, stir to cover each piece of chicken.

TO PLATE:

- Place a mound of rice on the plate and spoon the chicken and sauce on top.

- Garnish with some fresh chopped chives

- Add a vegetable or side salad to complete the plate.

RICE

Directions:

1 cup rice

2 cups salted water

- In a med pot, bring above to a boil, then reduce temp. to a simmer and cover with a lid.

- Cook rice for 20 minutes WITHOUT taking off the lid or stirring. 

- After 20, remove lid & fluff rice.

- Ready to serve. 

Recipe serves 4 to 6

(Source: original recipe from 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.