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.