Frieze Art Fair New York, 2014 issue #5 + FOOD: Drambuie and Coconut Parfait

Esther Schipper Gallery Booth
Art: General Idea, "Mondo Cane Karma Sutra" (Distressed) #s 11-13, Acrylic on Canvas
Esther Schipper Gallery, Berlin

Daniel Steegmann Mangrané, "Untitled" (screen) 2014
Anodized aluminum chain and laser cut powder coated steel
Esther Schipper Gallery, Berlin

ART

Frieze Art Fair 

New York, 2014 

issue #5

coverage continues

Casey Kaplan, New York

Charles Avery, "The Islanders"
Grimm Gallery, Amsterdam 

Charles Avery, "The Islanders",  Grimm Gallery, Amsterdam - installation

Charles Avery, "The Islanders",  Grimm Gallery, Amsterdam - painting 

Charles Avery, "The Islanders",  Grimm Gallery, Amsterdam  -  book

Cory Arcangel, "Blue, Yellow, Red", 2014, c-print,
 84" x 50", unique, 
team (gallery,inc.) New York

Dadamaino, 1959, "Leaf" recut, Massimo DeCarlo, Milan, London

Dadamaino, 1959,  "Leaf" recut,  Massimo DeCarlo, Milan, London

Doug Aitken, "Magic", 2013, LED lit lightbox, 20.25" x 96" x 5", ed. of 4, 
Regen Projects, Los Angeles

Francis Upritchard, "A Hand of Cards",
Notingham Contemporary

Galleri Nicolai Wallner booth, Copenhagen

Gert & Uwe Tobias, "Untitled" 2014, woodblock print on canvas,
edition of 2, 78 3/4" x 66", team (gallery inc.) NY

Gert & Uwe Tobias, "Untitled", 2014, woodblock print on canvas,
ed. of 2, team (gallery, inc.) New York

Goodman Gallery, Johannesburg, Cape Town

Amikam Toren, Jessica Silverman Gallery, San Francisco

Anton Kern Gallery, New York

Balula, galerie frank elbaz, Paris

Canan, "Untitled" 2000, ed. of 5, c-print,
75" x 55" Rampa Gallery Istanbul

Carroll Dunham drawing, 1999, Gladstone Gallery, NY, Brussels

Carroll Dunham drawings, Gladstone Gallery, NY, Brussels

Greene Naftali, New York

Jean-Luc Mouléne, "Masques 2" 2014, Galerie Greta Meert

Joao Maria Gusmao & Pedro Paiva, "Hare and cylinder", 2013, Sies & Hoke, Dusseldorf

John Armleder, Massimo DeCarlo, Milan, London

Jonathan Monk, "All The Possible Combinations of Eight Legs Kicking (One At A Time) 2013,
ed. of 2, Galleri Nicolai Wallner Copenhagen

Matti Braun, "untitled' 2014, Silk, dye with powder-coated aluminum frame,
 Esther Schipper, Berlin

Matti Braun, "untitled' 2014, Silk, dye with powder-coated aluminum frame,
Esther Schipper, Berlin

Michael van Ofen, "After Nicolaus Hoff after Johann Friedrich Overbeck, "Germania und Italia- 1828", 2013,
Sies & Hoke, Dusseldorf 

Olafur Eliasson, "Your lost outside", 2014 24 partially lilvered glass spheres
Tanya Bonakdar Gallery, NY

Paola Pivi, Massimo DeCarlo, Milan, London

Rampa Gallery, Istanbul

Sarah Lucas {English (1962)} "New Religion (Orange) 2013, neon, Sadie Coles Gallery, London

Sies & Hoke, Dusseldorf

Susanne McClelland, "Ideal Proportions- Squeeze - A Winning Hand" 2009, mixed media & oil on linen, 72" x 84", team (gallery, inc.) New York

Ugo Rondinone, {Swiss (1964)} "drittermarzzweitausendundvierzehn"
acrylic on canvas, 2014, Sadie Coles Gallery, London

 Jessica Bradley Gallery booth, Toronto

Zin Taylor, "A Structure Coreographed to Filter a Room (Fingers Pulled from the Sea and Pattered), 3rd arrangement," 2013, Plaster, CPVC, acrylic paint, Jessica Bradley Gallery, Toronto

Zin Taylor, "Talking Panel" (Horizontals and Verticals #12" 2013, Double-sided- MDF, acrylic paint, brass hanging device, Jessica Bradley Gallery, Toronto

Back Room at Sies & Hoke, Dusseldorf 

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Art with Information Unknown

WE DIDN'T WANT THE IMAGES BELOW TO GO UNPUBLISHED

Music Room

Detail of Music Room

Wall Assemblage

Digital Painting

Painting

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

FOOD

DRAMBUIE & COCONUT PARFAIT

Ingredients

Parfait

6 egg yolks

1 cup sugar

2/3 cup milk

2/3 cup smooth coconut milk

3 tablespoons Drambuie liqueur

1 1/2 cups fresh cream

Sauce

2 1/2 cups papaya juice

1/2 cup light honey

1 teaspoon Drambuie liqueur

1/8 teaspoon anise essence

1/2 cup shredded coconut

2 kiwi, small dice

1 papaya, small dice

Directions

Cream the egg yolks and sugar together gently without incorporating too much air. Meanwhile, bring the milk and coconut milk just to a boil. Add the Drambuie, return the mixture to a moderate heat and continue to cook until the custard thickens and coats the back of a spoon; do not boil the custard or it will curdle. Remove from the heat and cool. The custard can be put into a stand mixer and mixed on the lowest speed to prevent a film from forming on the surface while cooling.

Meanwhile, whip the cream to a stiff peak, but do not over whip or the flavor will become buttery. Gently fold the whipped cream into the cooled custard. Pour the parfait mix into the desired molds and freeze overnight. The parfait should not be made more than 24 hour before it will be served.

Prepare the sauce by simmering the papaya juice in a saucepan and reducing it by half. Mix in the honey, Drambuie and anise essence and let cool.

Preheat oven to 350º F. Spread the shredded coconut on a baking tray and toast in the oven stirring frequently for even toasting. Remove the coconut when just light brown as it will darken a little upon standing.

Un-mold the parfait by running cold water over the mold. serve it with the papaya sauce and diced papaya and kiwi. Garnish with toasted shredded coconut.

(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.