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| Yoyoi Kusama, "The Moment of Regeneration" 2004, 55 parts of sewn fabric, urethane, wood, paint, Victoria Miro Gallery |
ART:
Issue #2
FRIEZE ART FAIR
NYC 2016
This issue of ARTSnFOOD is dedicated to taking a closer look at "THE ART", the artists, the galleries, and the new approaches found at FRIEZE ART FAIR, NYC - 2016! Enjoy!
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| Alex Da Corte, inflatable balloon at the North entrance to the Frieze Art Fair tent. (photo courtesy of Frieze Art Fair) |
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| The many Gallery Booths unite the art world under one tent. |
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| The Frieze Art Fair's huge tent along the East River, NYC. (photo courtesy of Frieze Art Fair) |
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| Inside the Frieze Tent |
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| Maurizio Cattelan special project "Donkey and Chadelier" celebrating Daniel Newburg Gallery |
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| John Giorno, various MEEMS on rainbow backgrounds, 2016, Elizabeth Dee Gallery |
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| Theaster Gates, "Ground Rules (black Line)", 2015, wood flooring, 96 1/2 x 240 inches, White Cube London / Hong Kong |
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| Scott Myles, "Thank You" unique screenprint on aluminum, The Breeder Gallery, Athens |
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| Damien Hirst, "spin painting", Gagosian Gallery, NY, LA, London, Paris, Rome, Geneva, Athens, Hong Kong |
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| Richard Pettibone, "Marcel Duchamp, "Bicycle Wheel, 1913", 1965, wooden stool, bicycle wheel rim and fork, 52 1/2" tall, Craig F. Starr Gallery, 5 East 73rd Street, NYC |
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| Pink/Blue, Gagosian Gallery, NY, LA, London, Paris, Rome, Geneva, Athens, Hong Kong |
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| Octopus Sculpture, Massimo De Carlo: Milan, London, Hong Kong |
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| Joe Bradley, "Cap'n America" 2007, vinyl on wood, 100 x 36 in., White Cube Gallery UK |
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| Joe Bradley, "Cap'n America" 2007, detail, vinyl over wood, 100 x 36 in., White Cube Gallery UK |
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| Joyce Pensato, "Who Ate the Mouse" 2016, enamel and metallic paint on canvas, 86 x 90 inches, Lisson Gallery |
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| Damien Hirst, "Mini Dot Painting", Gagosian Gallery, NY, LA, London, Paris, Rome, Geneva, Athens, Hong Kong |
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| Jac Leirner, "120 cords" (handmade), 2014, plastic, nylon and fabric, overview of wall |
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| Jac Leirner, "120 cords" (detail) |
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| Jac Leirner, "120 cords" (handmade), 2014, plastic, nylon and fabric |
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| Damien Hirst, "Black Sheep with golden Horns", 2009, Gagosian Gallery, NY, LA, London, Paris, Rome, Geneva, Athens, Hong Kong |
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| Damien Hirst, "Black Sheep with golden Horns", 2009, detail, Gagosian Gallery, NY, LA, London, Paris, Rome, Geneva, Athens, Hong Kong |
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| Damien Hirst, "Fish", Gagosian Gallery, NY, LA, London, Paris, Rome, Geneva, Athens, Hong Kong |
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| Damien Hirst, "R&F Handmade Paints (Oil Paints) 2015, Sign paint on canvas, 68 x 44 inches, White Cube Gallery, London - Hong Kong |
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| Damien Hirst, "Lascaux Gouache", 2015, Sign Paint, household paint and varnish on canvas, 24 x 24 inches, White Cube Gallery, London - Hong Kong |
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| Antony Gormley, "Small Bend", 2014, Cast Iron, 12 x 18 11/16, x 12 3/16 inches, White Cube London - Hong Kong |
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| Gego, "Sin titulo", 1964, Ink on paper, 10.5 x 7 inches, Lisson Gallery |
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| Haroon Mirza, "Light work XXIV", 2016 2 metre LED tape square, two sides blue, two sides amber, blue and amber wire framing half the square meeting at a single point, 88 x 88 inches, Lisson Gallery |
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| Haroon Mirza, "Light work XXIV", 2016 detail lights & wire, Lisson Gallery |
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| Haroon Mirza, "Light work XXIV", 2016 detail: wires, Lisson Gallery |
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| Julian Opie, "Man with Felt Hat", vinyl on wooden stretchers, 75 1/2 x 62 1/2 inches, Lisson Gallery |
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| Los Caprinteros, "Duo de Congas", melting drums, 2015, Galerie Peter Kilchmann, Zurich. |
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| Yves Klein, "Untitled Blue Monochrome" 1959, Dry pigment and synthetic resin on linen mounted on panel, 11 5/8" x 25 5/8 inches, Dominique Lévy Gallery, New York, London, Geneva |
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| Yves Klein, "Untitled Blue Monochrome" detail of surface and corner Dominique Lévy Gallery, New York, London, Geneva |
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| Cornelia Parker, "A side of England", Frith Street Gallery (photo courtesy of Frieze Art Fair) |
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| Performance Art at Frieze (photo courtesy of Frieze Art Fair) |
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| Media Room Installation (photo courtesy of Frieze Art Fair) |
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| Marta Minujin, "Laberinto Minujinda" 1985, Acrylic on canvas, 70 15/16 x 29 11/16 inches, Henrique Faria Fine Art, NY (photo courtesy of gallery) |
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| Jiri David, "Allen Ginsberg", from the series Hidden Image, 1994 - 1995, 15 7/10 x 11 4/5 inches, Le Guern Gallery (photo courtesy of gallery) |
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| Jiri David, "Jeff Koons", from the series Hidden Image, 1994 - 1995, 15 7/10 x 11 4/5 inches, Le Guern Gallery (photo courtesy of gallery) |
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| Leonhard Hurzlmeier, "Untitled (Gelber Linienkopf auf Grun) 2015, Oil on paper, Rachel Uffner Gallery (photo courtesy of gallery) |
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| Marta Minujin, "Laberinto Minujinda" 1985, Acrylic on canvas, 70 15/16 x 29 11/16 inches, Henrique Faria Fine Art, NY (photo courtesy of gallery) |
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| Xu Zhen / Madeln, "Marathon Boy; Hercules; Marsyas", 2016, detail at ShanghART |
(Source: Except where noted, all photos were taken by ARTSnFOOD staff, on location, with permission of the Frieze Fair Management and the various galleries.)
FOOD:
Seafood &
Chicken Sausage
Étouffée
By Jack A. Atkinson
Seafood and Chicken Sausage Étouffée. When I get the urge to cook, my “go-to-recipe” for a good meal at home or for company is étouffée (pronounced: ay-too-fay). I usually have the ingredients in the pantry, fridge and freezer. It’s a classic Cajun/Creole/South Louisiana treat. Étouffée simply means “smothered” in French, and in South Louisiana, étouffée is best known when combined with crawfish (ie: crawfish étouffée). I personally don’t like crawfish, but I love making the concoction with shrimp, any seafood or sausage.
When I want to be 'VERY FANCY" I add a light roux, but either way, this easy recipe is all it takes to make any food délicieusement étouffée, (deliciously smothered)!
Dice two medium white onions.
Dice one large green pepper.
Dice the center portion of a celery bunch
(I trim off the tops and the base - rinse and dice the rest.)
I sometimes add about 6 thinly-sliced baby carrots.
-Sauté all of the above in some olive oil,
until they are fully cooked and the onions/pepper just start to brown.
(This is where I would add the light coffee-colored roux,
but it tastes great without it.)
Dice one large green pepper.
Dice the center portion of a celery bunch
(I trim off the tops and the base - rinse and dice the rest.)
I sometimes add about 6 thinly-sliced baby carrots.
-Sauté all of the above in some olive oil,
until they are fully cooked and the onions/pepper just start to brown.
(This is where I would add the light coffee-colored roux,
but it tastes great without it.)
Add some diced tomatoes (you can also use a good pre-made Marinara sauce). About 15 - 16 ozs.
Simmer for 15 minutes, on low heat, to sweeten the tomatoes.
Add to taste: salt + pepper + cajun seasoning for heat and add a few pats of butter (makes the sauce richer).
Simmer for 15 minutes, on low heat, to sweeten the tomatoes.
Add to taste: salt + pepper + cajun seasoning for heat and add a few pats of butter (makes the sauce richer).
I cook any additional foods separately. (ie: 1 lb, Boiled Med to Lg shell on shrimp in water and Old Bay Seasoning) - take out with a strainer, when all pink on both sides, slightly under-cooked is ok (it continues to cook some). Cool, shell & cut into two or three chunks per shrimp, then add to the sauce.
The étouffée is now ready to be served over rice, or as is.
The longer the shrimp (or other additions) meld in the sauce, the better everything tastes.
The longer the shrimp (or other additions) meld in the sauce, the better everything tastes.
This can be kept overnight and re-heated to serve to guests or family. (makes about 4 decent servings - recipe can be doubled.)
This dish only takes 30 to 45 minutes to prep and cook (an hour at the most, depending on what you cook to add in) BUT it's so much better than anything you can order in!
(Source: Original Recipe from The Atkinson Family Recipe Book)
Until later,
Jack
ARTS&FOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in “The Joy of Art” and Culture. All Rights Reserved. All concepts, original art, text & photography, which are not otherwise credited, are copyright 2016 © Jack A. Atkinson, under all international, intellectual property and copyright laws. All gallery events', museum exhibitions', art fairs' or art festivals' photographs were taken with permission or provided by the event or gallery. All physical artworks are the intellectual property of the individual artists and © (copyright) individual artists, fabricators, respective owners or assignees.
Trademark Copyright Notice: ©ARTSnFOOD.blogspot,com, ©ARTSnFOOD,
©ARTS&FOOD, ©ARTSnFOOD.com, ©ARTSandFOOD.com, ©ART&FOOD, ©ARTandFOOD.com, ©ARTnFOOD.com)
Until later,
Jack
ARTS&FOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in “The Joy of Art” and Culture. All Rights Reserved. All concepts, original art, text & photography, which are not otherwise credited, are copyright 2016 © Jack A. Atkinson, under all international, intellectual property and copyright laws. All gallery events', museum exhibitions', art fairs' or art festivals' photographs were taken with permission or provided by the event or gallery. All physical artworks are the intellectual property of the individual artists and © (copyright) individual artists, fabricators, respective owners or assignees.
Trademark Copyright Notice: ©ARTSnFOOD.blogspot,com, ©ARTSnFOOD,
©ARTS&FOOD, ©ARTSnFOOD.com, ©ARTSandFOOD.com, ©ART&FOOD, ©ARTandFOOD.com, ©ARTnFOOD.com)
