Thursday, September 25, 2014

AFFORDABLE ART FAIR Fall 2014, NYC + FOOD, Walnut & Coffee Cookies

Martha Hughes, "Scene 102", 2013 Acrylic on panel, 12 x 12 inches
Elisa Contemporary Art
$800


ART
THE
AFFORDABLE
ART FAIR
FALL 2014, NYC
Sept. 25 - 29, 2014
THE TUNNEL
Manhattan
269 11th Ave.

Way back in 1996, Will Ramsay opened Will’s Art Warehouse in southwest London to bridge the public’s increasing interest in contemporary art and London’s highbrow gallery scene. By concentrating on relatively unknown artists not carrying a premium for reputation, the gallery was able to offer works from about $100 up to $5,000 from a stable of over 150 artists. The response Will received from his Art Warehouse inspired him to take his approach to the next level, and three years later the Affordable Art Fair was born.  By embracing other friendly galleries selling affordable art, the first fair launched in Battersea Park in October 1999. 10,000 visitors took advantage of the ease of buying, breadth of choice, affordable prices and user-friendly approach.

The Affordable Art Fair has become something of a global phenomenon, it now takes place in Amsterdam, Bristol, Brussels, New York, Milan, London, Singapore, Hamburg, Mexico City, Toronto, Stockholm, Hong Kong and Maastricht. Globally, over 1.4 million people have visited an Affordable Art Fair and purchased over $339 million worth of art.

Again this year AAF Fall 2014, NYC will be at the Tunnel Space, 269 11 Ave. at 27th St., New York City, September 25 - 29th, 2014. 50 local and international galleries will exhibit a huge array of affordable contemporary art, with pieces by established names hanging alongside work by the emerging artists.

Here are images provided through the AAF Website. 

(http://affordableartfair.com/newyork/exhibitors/fall-2014-exhibitors/)



















Galleries represented at this year's AAF Fall NYC 2014.










(Source for AAF information: All images and text was provided through the AAF 2014 NYC website. All rights reserved, Artworks © individual artists, fabricators, respective owners or assignees. Contact individual galleries if you want further information about an artist, Internet links are provided above.)

FOOD
WALNUT & COFFEE
COOKIES

Ingredients
2 envelopes instant latte
1 tbsp hot water
1 cup butter, softened
3/4 cup superfine sugar
1 egg yolk, lightly beaten
2 1/2 cups all-purpose flour
1 cup finely chopped walnuts

Directions
Put the instant latte into a bowl and stir in the hot, but not boiling water to make a paste. Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and coffee paste. Sift together the flour and a pinch of salt into the mixture, add the walnuts and stir until thoroughly combined. Halve the dough, shape into balls, wrap in plastic wrap and chill in the refrigerator for 30-60 minutes.

Preheat the oven to 375º F. Line 2 cookie sheets with baking parchment.

Unwrap the dough and roll out between 2 sheets of baking parchment to about 1/8 inch. Cut the cookies into 2 1/2 inch squares and put them on the prepared cookie sheets - spaced well apart.

Lightly brush the cookies with water and sprinkle with sugar crystals. Bake for 10 to 12 minutes. Using a spatula, carefully transfer the cookies to wire racks to cool completely.

(Source: Recipe by Linda Doeser)

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.

Friday, September 19, 2014

ART Frieze Art Fair New York, 2014 issue #6 (finalé of Frieze coverage) + FOOD: Seafood Potpourri in a Saffron Nage

Alex Katz, "Untitled" 2011, Oil on linen, 75" x 114"
Galerie Thaddaeus Ropac, Paris Salzburg

ART
Frieze Art Fair 
New York, 2014 
issue #6
finalé

This is the last piece of our puzzle regarding the Frieze Art Fair NY 2014. 
Literally it has been an "Around the World Art Journey!"
What an international and up to the minute exhibition!

Chantal Joffe, "Striped Dress", 2014, Oil on canvas, 
60" x 48"
Cheim & Read, NY

Claus Richter (artist) 
at Clages Gallery, 
Cologne

Ed Ruscha, "New Bleach Paintings", 
Gagosian Gallery, 
NY, London, LA, Paris, Rome, Athens, Geneva, Hong Kong

Ed Ruscha, "Co." - "New Bleach Paintings", 
Gagosian Gallery, 
NY, London, LA, Paris, Rome, 
Athens, Geneva, Hong Kong

Ed Ruscha, "Service Clown" - "New Bleach Paintings", 
Gagosian Gallery, 
NY, London, LA, Paris, Rome, 
Athens, Geneva, Hong Kong

Erwin Wurm, "Gigant Klein, ich deal" 2014, 
Bronze, polished, 28" x 13" x 10", 
Galerie Thaddaeus Ropac, Paris, Salzburg


Fiona Banner, "Forger" (neon jet) 2013, 
Neon bent by the artist, wire, transformer and paper template, Perspex frame, 
39" x 27.5" x 5" in frame
Frith Street Gallery

Florian Meisenberg (paintings)
at Simone Subal Gallery, New York

Galerie Gisela Capitain, Cologne

Georg Baselitz, "Und so varmed loch" 2013, Oil on canvas, 
118.11" x 98.43", 
Galerie Thaddaeus Ropac, Paris, Salzburg

Georg Baselitz, "Untitled" 2013, India ink on paper, 
Galerie Thaddaeus Ropac, Paris, Salzburg

Gunther Forg, "Untitled" 2008, Acrylic and oil on canvas, 
76 3/4 x 88 5/8 inches, 
Greene Naftali Gallery

Heimo Zobernig, "Untitled" 2005, 
(3 projection screens), 
Galerie Chantal Crousel

Jason Martin, "Gemini" 2014, 
pigment on aluminium, celestial blue, 
69" x 10", 
Galerie Thaddaeus Ropac, Paris, Salzburg

Jeppe Hein, "Corner Wall", 2013, 
Aluminum, stainless steel, 
high polished steel (super mirror),
90.5", 90.5" x 2" x2"
303 Gallery, NY

Justine Kurland, "Rebuilt Engine", 2013, Inkjet print, 
20 x 24 inches, 
Mitchell-Innes & Nash Gallery, NYC

Louise Fishman, "For GGG" 2014, Oil on linen, 70 x 88 inches
Cheim & Read, NYC

Maria Nepomuceno (artist) at
A Gentil Carioca (gallery), Rio de Janeiro

Mitchell-Innes & Nash Gallery, NYC

Not Vital, "Head" (LiGao), 2013, 
Stainless Steel with PVD coating, 
70" x 57" x 55", ed of 3, 
Galerie Thaddaeus Ropac, Paris, Salzburg

Roxy Paine, "Revolution" 2014, 
Maple wood, 
Marianne Boesky Gallery, NY

Salon 94 - gallery,
(Jayson Musson's paintings + 

Sylvie Fleury's Large Stainless Steel Razor Blade & Fiberglass Car), 
New York City

Sarah Braman, "Untitled" 2013, Acrylic on plywood, 
72 x 60 inches, 
Mitchell-Innes & Nash, NYC

Shana Lutker, Barbara Seiler Gallery, Zurich

Stephan Balkenhol, 
"Frau vor schwarzer 
geflochtener Hoztafel" 2013, 
Wawa wood & Beech wood, 
Galerie Thaddaeus Ropac, 
Paris, Salzburg 


Stephan Balkenhol,
-detail- 
"Frau vor schwarzer 
geflochtener Hoztafel" 2013, 
Wawa wood & Beech wood, 
Galerie Thaddaeus Fopac, 
Paris, Salzburg 


Stevenson Gallery, Cape Town & Johannesburg

William Eggleston, "Woman on Curb, Memphis, Tenn."
Cheim & Read, NY

ZHAN Wang, "Artificial Rock No.60", 2006 ed of 4,
Long March Space, Beijing

ZHAN Wang, "Artificial Rock", 2006 ed of 4,
Long March Space, Beijing
Frieze Art Fair, NY 2014 Exhibition View

Frieze Art Fair, NY 2014 VIP Entrance - Exterior of Tent

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

FOOD
Seafood Potpourri 
in a Saffron Nage
WITH GARLIC CROSTINI

Ingredients

SEAFOOD
12 small clams
12 black mussels
12 large prawns
24 bay scallops

CROSTINI
1 loaf thick crust baguette
2 tablespoons olive oil
4 garlic cloves, chopped
salt and pepper

NAGE
20 threads saffron
juice from 2 lemons
6 cups fish stock or clam juice
1/4 cup carrot, julienne
1/4 cup zucchini, julienne
1/4 cup sweet red pepper, julienne
1/4 cup leek, julienne
1 tablespoon butter
1/2 cup fresh cream
salt and pepper

GARNISH
fresh herbs

Directions

Preheat oven to 400º F. Slice the baguette thinly on an angle. Brush the slices on both sides with olive oil; rub on the chopped garlic and season with salt and pepper. Place on a baking tray and bake until crisp, turning them at least once (brown both sides).

Put the saffron threads and lemon juice in the cold fish stock, bring to a boil and then reduce to a simmer. Poach the seafood in the fish stock. The clams and mussels will take approximately 7 minutes, the prowns 5 minutes and the scallops 3 to 4 minutes. Add the julienne vegetables and cook for 1 minute longer. Reduce the heat to low and swirl in the fresh cream and butter. Adjust the seasoning. The broth will be thin. 

Serve as a soup - arranging the seafood and vegetables nicely first, then pouring the saffron nage over them. 

Garnish with fresh herbs and serve with the crostini. 

(Source: Princess Cruise Lines)

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.