May 28th, 2010

The galleries in Chelsea seem to have better than usual crop of exhibitions this month. Here are some of the works that are on display.

My first stop today was actually Greene Naftali on 26th Street: Bjarne Melgaard‘s messy and riotous painting and sculture installation, The Synthetic Slut: A Novel by Bjarne Melgaard.  I generally do not read press releases, but I have to say that I like this exhibition much better after reading equally all encompassing and messy press release of this show.  Aside from usual political and conceptual standing similar to that of Thomas Hirschhorn, I like the energy and visual bravado of this show.

On 25th Street, Cheim and Read is showing Ghada Amer’s first solo show at the gallery. I admire Amer’s embroidery thread feminist paintings in general, but this show was disappointing in the sense that she seems to be stuck making exactly the same work that made her famous. The pieces that I liked the best were the ones where threads were more clustered and abstracted obscuring her now famous provocative female figures.

In Jeff Bailey Gallery (511 W. 25th, on 2nd floor), a three person group show called All This and Not Ordinary peaked my interest. I especially liked Fabienne Lassere‘s multifarious sculture, Thing to Thing, and Joseph Hart‘s graphite and acrylic drawing (Shitter Shadder Study) that was reminiscent of Jaspher Johns pieces.

Julie Heffernan‘s solo show, Boy, O Boy at P.P.O.W. features male figures for the first time in her paintings.  For this series of paintings, she has loosened her painting style a little, but still in classical style.  Despite the universal admiration for her painting skills, I find her painting style pretty dull and belabored, and this show was not an exception.  The allegory involving adventurous boys and the nature of human society seemed too obvious as well.  Still her subtle color sense and the modeling of the figures were admirable.

At Claire Oliver Gallery, Judith Schaechter‘s stained glass painting show Beauty and the Beef stood out.  She states in her press release that “[she is] trying to be as cliché, sentimental and decorative as possible, not as strategy for ironic commentary about sentimentality but because this is the stuff that time and time again I am drawn to, obsessed with and that I have faith in.”  I was conflicted by this sentiment as I do think that the artists should pursue the thing what interests them regardless, but I also think that the artists, as social, cultural and political being should be reflecting their ideas about the society and culture in general.  I did like the intensity of her work, but I was a little put off by the closedness of the world she creates in each images.

On 24th Street, there were many worth while exhibitions in all the blue chip galleries (Karla Black and Nate Lowman at Andrea Rosen, a mini retrospective of David Salle at Mary Boon, Johannes VanDerBeek at Zack Feuer, Trudy Benson at Freight+Volume, etc). But I was in love with Roy Lichtenstein‘s Still Lifes at Gagosian Gallery.  This museum quality show brings together more than 50 still life paintings and sculptures that Lichtenstein made from 1972 through the early 1980s.  These paintings were vibrant and whimsical yet rigorous.  Despite his set style of printed comic strips, Lichtenstein shows that preciseness can be playful and fluid through the usage of color, the choice of subject matter and composition.  In his paintings, the dots that shade the light and darkness does not just function as a device for 3D rendering but patterning that shatters the careful pictorial orderliness.

May 27th, 2010

ingredients have been gathered...

D. and L. came over for dinner last night, and I made a vegan meal with ratatouille, grilled portobello mushroom and couscous. Ratatouille is a provençal vegetable stew made famous by the Disney animation movie, and generally consists of eggplants, zucchini, onions, bell peppers and tomatoes.  There are many, many different versions and ways as there are cooks in the kitchen.  The recipe for refined and layered version made in the movie Ratatouille is by Thomas Keller of French Laundry and Per Se fame, and is actually not ratatouille but something called Confit Byaldi.  Last night, I made a general, easy recipe combining lots of different recipes.

voilà, the transformation

  • 1 eggplant (about 1lb)
  • 2 zucchini
  • 1 yellow squash
  • 2 red onions
  • 3 small bell peppers
  • 4-5 firm but ripe tomatoes (1 1/2 lb)
  • 6 garlic cloves
  • 4 tbs chopped parsley
  • bouquet garni (thyme and parsley)
  • lots of good olive oil


  1. Slice eggplants, squash and zucchinis 1/4″ inch thick.  (I prefer lengthwise, but rounds are fine) Sprinkle salt and put them aside for 30 minutes in a colander to sweat.
  2. Meanwhile, slice all the vegetable lengthwise.  Remove seeds from tomatoes before slicing (and if you want to get fancy, remove skin as well).
  3. Wipe moisture off eggplants and zucchinis with paper towel, and saute them (both sides) in olive oil in batches until they are golden.  Set aside.
  4. Saute onions until they are slightly wilted in olive oil. Add bell peppers.  Saute until they are soft (10 minutes). Add garlic.  Season with salt and pepper. Add tomato slices and bouquet garni.  Cover and cook about 10 minutes in low heat.  Uncover and reduce liquid.
  5. You can add zucchinis and eggplants and mix them altogether, or if you have patience, layer them with bell pepper and tomato mixture.  Take out 2/3 of bell pepper. Layer eggplants and zucchini. Sprinkle parsley. Layer bell pepper then eggplant.  Sprinkle parsley.  Top it with bell pepper/tomato mixture.  Sprinkle with remaining parsley.
  6. Cook uncovered until only 1/2 cup sauce remains occasionally basting the vegetables.
  7. Serve it over cooked coucous and grilled portobello mushroom.  To grill the mushroom, remove stems.  Clean the cap with damp paper towel.  Splash some olive oil and put the smooth side down first on a hot grill pan.  Sprinkle the underside of the cap with chopped garlic, parsley, lemon zest and olive oil. Flip to finish cooking.



Appetizer: artichoke heart, green olives and walnut tapenade with garlic toast

May 26th, 2010

We had dinner at Vinegar Hill House in Dumbo after the deinstallation of my exhibition at A.I.R. Gallery.  I was thrilled to find this restaurant last year short after it opened when we were tooling around on our bicycles in the neighborhood.  The decor is archly ramshackle hipster (mismatched tables and chairs, weird cabin like decorations, old ship parts, etc.), the noise level deafening and the wait sometimes very long, but the atmosphere is always relaxed and they also have two of my current restaurant meals in New York: Cast Iron Chicken and Red Wattle Country Chop.  Wait staff here also adds to the ambience of the place, off handedly charming if a bit slow during busy hours.  The garden in the backyard is a great place if you can snag a table early enough.

We always begin our meal there with an excellent cocktail (Rob Roy being Ben’s favorite, although a caveat is that sometimes it takes forever to get your drinks since there is only one bartender and there are often people three deep around the bar waiting for tables) and Shaved Market Salad.  The salad changes seasonally and it is always a very interesting and fresh combination of vegetables and greens.  Our version on Sunday’s dinner was Watermelon radish, sugar snap peas and pea shoots and feta cheese.  The sweet crunch of radish mixed well with salty feta and almost grassy chewy pea shoots.  As a main course, we debated between the chicken and the chop; Cast Iron Chicken is a half chicken roasted in individual cast iron skillet with some shallots and thyme, and it is one of the juiciest, the most flavorful chicken in any restaurants.  In the end, we ordered the chop, a loin charred to crispiness outside and almost bloody rare inside, an unusual combination for pork, but almost addictively rich and clean tasting.  We split the chop between the two of us since it is really way too big for one person.  To round off the meal, we had a side order of homemade pickles (part of the current trend in Brooklyn of making the everyday humble food special by going artisanal), which was good, if somewhat over-priced.  For desert, we had upside down rhubarb tart with ginger vanilla ice cream, which turned out to be more like an upside down cake.  I am not a big fan of desert at Vinegar Hill House, but we enjoyed the flavor combination of rhubarb and ginger.  We pushed our stomachs carrying some of my art works toward the subway entirely satisfied after an exhausting day.

VINEGAR HILL HOUSE, 72 Hudson Ave., Brooklyn, NY,  718.522.1018

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