ART
Frieze Art Fair
New York, 2014
issue #3
coverage continues
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| Anish Kapoor, Untitled 2014, Stainless steel, each 11.8" x 6.3" x 6.9", Lisson Gallery, London |
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| Cornelia Parker, "Composition with Horns (Rorschach)" 2005, 16 silver plated instruments crushed by a 250 ton industrial press, metal wire, Frith Street Gallery |
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| Cornelia Parker, (detail) "Composition with Horns (Rorschach)" 2005, 16 silver plated instruments crushed by a 250 ton industrial press, metal wire, Frith Street Gallery |
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| Art Patron dressed in primary colors |
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| Dorothy Cross, "Everest Shark" 2013, Bronze, ed of 3, 72.8" x 33.4", Frith Street Gallery, London |
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| Florian Pumhosl, "Georgian Letter", 2013-14 stamping with oil, paint on ceramic plaster, 57" x 40", Miguel Abreu Gallery, NY |
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| Florian Pumhosl, "Georgian Letter", 2013-14 stamping with oil, paint on ceramic plaster, 57" x 40", Miguel Abreu Gallery, NY |
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| Hans op de Beeck, "Shelf (5), 2012, Galleria Continua, San Gimignana, Beijing, Les Moulins |
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| Jessica Rankin, "Ye Mighty Lights", 2014, ink, graphite and collage on paper White Cube - London, Hong Kong, Sao Paulo |
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| Juan Usle, "Lost and Found" 2014, Vinyl, dispersion and dry pigment on canvas, 18" x 24" Frith Street Gallery, London |
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| Kikuji Yamashita, "Untitled" Joan Baez and card, 1968, cut and pasted printed papers, spray paint, poster paint, and stencil on paper, Green Grassi Gallery, London |
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| Kwiekulik, "Activities with Dobromierz", 1972-1974, 48 black-and-white photographs (silver gelatin prints), 30" x 36 cm (each) with paper frame, ed of 3 + 2 AP, RASTER Gallery, Warsaw |
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| Kwiekulik, "Activities with Dobromierz", 1972-1974, (detail) 48 black-and-white photographs (Silver gelatin print), 30" x 36 cm (each) w/ paper frame, ed of 3 + 2 AP, RASTER Gallery, Warsaw |
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| Liz Deschenes, "Quincy/Braintree", 2014, silvertoned photogram, 109" x 90", Miguel Abreu Gallery, NY |
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| Matt Paweski, "Stacked Plaques (Navy) 2014, Euro-Beech hardwood, steel, copper rivets, enamel, wax, Herald St. Gallery, London |
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| Matt Paweski, Split Plaque (Black/Cream) 2014, Euro-Beech hardwood, steel, copper rivets, enamel wax, Herald St. Gallery, London |
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| Matthew Darbyshire, "Captcha (1) - Corporate Cooler", 2014, Multi-wall polycarbonate, 13.7" x 18.1" x 15.7", Herald St Gallery, London |
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| Matthew Darbyshire, "Captcha (4) - Domestic Cat (sitting)", 2014, Multi-wall polycarbonate, 13.7" x 18.1" x 15.7", Herald St Gallery, London |
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| Pascale Marthine Tayou, "TABA Yaounde Playground", 2013, Glaeria Continua, San Gimignano |
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| Pedro Reyes, "Swiss Army Knife VIII", 2014, Mixed Media Sculpture, Lisson Gallery |
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| Peter Joseph, "Turquoise and Blue" 2013, Acrylic on cotton duck, Lisson Gallery London, Milan & New York |
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| Polly Apfelbaum, "I tip my hat to you" 2013, Handblown Murano glass, ed of 2, 13.7" x 11.8", Frith Street Gallery, London |
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| Tiger Tateishi, "Pot Fuji", 1991, Oil on canvas, Green Grassi Gallery, London |
(Source: All photos were taken with the permission of the fair and the individual galleries by ARTSnFOOD staff.)
FOOD
Jalapeño & Crab Quiche
Ingredients
1/2 cup onion diced
1 tsp butter
1 tsp garlic, diced
1 1/2 cups crab meat
2 Tbsp fresh jalapeños, chopped
1/2 cup brandy
salt & pepper
1 1/2 cups heavy cream
1 cup milk
4 eggs
1/8 tsp cayenne pepper
1/2 cup shredded provolone cheese
Pie crust (bought or made)
Directions
Bake the pie shell in a pie pan at 450º for 8 to 10 minutes until lightly browned.
Remove pie pan with shell from the oven.
Saute the onions in the butter until tender.
Add the garlic and sauté for 2 minutes.
Add the crab and the jalapeño peppers and sauté for 5 more minutes.
Add the brandy and reduce the liquid.
Combine the cream, milk, eggs and cayenne pepper together - mixing well.
Place the crab mixture into the pastry shell.
Pour the egg custard over and stir gently to ensure even distribution of the mix. Sprinkle the cheese evenly on the top and press slightly so the cheese falls into the liquid.
Preheat oven to 375º F.
Place the quiche in the center of the oven and bake for 35 to 40 minutes.
When the center is set and the top is browned, the quiche is ready.
Remove from the oven and allow to cool slightly.
Serve in wedges.
(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.
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