Performance view. All photos for Art Observed on site by Zachary Concepcion
Tuesday night, Haunch of Venison‘s new Chelsea gallery co-hosted a Kreëmart one-night-only performance with The American Patrons of Tate. Kreëmart is an artist collective that often collaborates with well known contemporary artists to produce performances and installations that use the medium of food, generally confectionery, to reposition one’s perspective and interaction with such sweets. Cake sculptures and banana ice cream (served by monkeys), along with two candy-obsessed women, kept visitors high on sugar whilst speculating the powdery white substance of Terence Koh‘s Untitled on the floor. The evening teamed up seven artists with pastry chefs to indulge the senses in art, all works interactive and made specifically for the 2011 show.
Terence Koh, Untitled.
More photos after the jump…
Ryan McNamara, Pristine.
A late-night frosting heist.
Olaf Breuning working with his Banana Monkeys.
Angel Otero, Pissing Contest. Unleavened wafers were dipped in the chocolate and caramel fountains.
Janaina Tschape, There is a Pink Cloud for You (2011).
Installation view of Sandra Gamarra’s contribution. The piece also included a green rectangular-solid, and wooden spoons with the writing, “Éxodo 16:19 …Que nadie guarde nada para el día siguiente”. The red and green shapes were candy-coated red velvet layer cakes, and the ‘painting’ was marshmallow fluff.
Terence Koh’s Untitled. White powder, with a dollar bill guest contribution.
Kreëmart [Official Site ]
Haunch of Venison [Official Site]
The American Patrons of Tate [Official Site]
AP-PEEL-ING SUMMER TREATS
Daily News (Los Angeles, CA) June 22, 1995 How about turning your refrigerator into a cache of ready-to-eat goodies?
Get ready by stocking up on the makings for many a frosty treat with fresh fruits.
Dreaming of something tall and cool after a long day? Just reach in the fridge for bananas (yes, they can be refrigerated), strawberries and cantaloupe. Cut the fruit into bite size pieces, put them in a glass and top with a scope of Banana Frozen Yogurt. Then drench this concoction in a shower of bubbly ginger ale. Banana Spoon Drink is a dazzling refresher – anytime.
Banana and yogurt team up with a colorful, tasty assist from sliced strawberries in Frosty Fruit Cups, for an enticing sherbet-like dinner finale. website frozen yogurt recipe
But if attacks of the munchies come on you without much warning, be prepared with Berry-Orange Bananas. Have the easy-to-make strawberry and orange juice sauce waiting in the refrigerator to enhance the banana you’ve peeled and sliced just an instant ago.
Concoct a Banana Split Pie even more glamorous than the old-fashioned banana split people lingered over years ago. Banana slices are sandwiched between layers of instant pudding and pie filling, all garnished with a drizzle of semisweet chocolate, mounds of thawed frozen whipped topping and cherries. BANANA SPOON DRINK 2 bananas, peeled and sliced 1 cup hulled, sliced strawberries 1/2 cup cubed cantaloupe 4 scoops Banana Frozen Yogurt (recipe follows) Ginger ale In medium bowl, combine bananas, strawberries and cantaloupe. Spoon fruit into 4 tall glasses, top with a scoop of Banana Frozen Yogurt. Fill glasses with ginger ale and serve at once. Makes 4 servings. BANANA FROZEN YOGURT 3 bananas, peeled 1 tablespoon lemon juice 1 envelope unflavored gelatin 1/2 cup sugar 1/8 teaspoon salt 3 containers (8 ounces EACH) plain yogurt In 5-cup blender container, puree bananas with lemon juice. In medium saucepan, mix gelatin with sugar and salt. Blend 1 cup banana puree into gelatin mixture; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from heat; cool slightly. Stir in yogurt.
Turn mixture into freezer can of 2- or 4-quart ice cream maker. Insert dasher; cover, freeze according to manufacturer’s direction. Turn mixture into 2-quart container; allow to ripen about 2 hours in freezer. FROSTY FRUIT CUPS 1 teaspoon (about 1/2 envelope) unflavored gelatin 3 tablespoons cold water 1/4 cup sugar 1/8 teaspoon salt 1 1/2 teaspoons lemon juice 1/2 cup mashed very ripe bananas (about 2 bananas) plus 1 banana, peeled and sliced 1/2 cup plain yogurt 1 egg white, unbeaten (see note) 1/4 cup thinly sliced strawberries, halved Additional fresh strawberries OR fresh mint sprigs for garnish (optional) In medium saucepan, sprinkle gelatin over cold water. Place over low heat; stir constantly until gelatin dissolves, about 3 minutes. Stir in sugar, salt and lemon juice. Stir 2 to 3 minutes or until sugar dissolves. Remove from heat; stir in mashed banana and yogurt. Turn into freezer tray or loaf pan. Freeze until firm.
Turn frozen mixture into large bowl of electric mixer and add beaten egg white. Beat on high speed until smooth and fluffy, about 10 minutes. Fold in sliced banana and strawberries. Spoon into 4 (6-ounce) custard cups or molds; freeze until firm, several hours or overnight.
To unmold, dip custard cups or molds quickly in warm water and run knife along inside edges of cups. Invert onto individual plates and let stand at room temperature about 30 minutes before serving. Serve garnished with additional fresh strawberries or mint sprigs, if desired. Makes 4 servings.
NOTE: Consume raw or lightly cooked eggs at your own risk. Because of the possible threat of salmonella – a bacteria that causes food poisoning – from raw eggs, U.S. Government officials recommend that the very young, the elderly, pregnant women and people with serious illnesses or weakened immune systems not eat raw or lightly cooked eggs. BERRY-ORANGE BANANAS 1/2 pint strawberries, rinsed and hulled 2 tablespoons sugar 1/3 cup orange juice 1 strip lemon peel Dash allspice 3 bananas Crush strawberries with fork. Set aside. here frozen yogurt recipe
In large saucepan, mix together sugar, orange juice, lemon peel and allspice. Place over low heat; stir until sugar dissolves. Add crushed strawberries, simmer 5 minutes. Remove lemon peel; cover and chill.
At serving time, peel bananas, cut in chunks and place in 3 serving dishes. Spoon strawberry sauce over bananas. Makes 3 servings. BANANA SPLIT PIE 1 package (4-serving size) chocolate-flavored INSTANT pudding and pie filling mix 2 cups cold milk 1 container (4 ounces) frozen whipped topping, thawed 1 (9-inch) baked pie shell, cooled 1 banana, peeled and sliced 1 package (4-serving size) vanilla-flavored INSTANT pudding and pie filling mix 2 squares (1-ounce EACH) semisweet chocolate, melted Additional whipped topping and cherries with stems for garnish (optional) Prepare chocolate pie filling mix with 1 cup milk as directed on package. Fold in 1 cup whipped topping. Turn into pie shell and top with banana slices.
Prepare vanilla pie filling mix with remaining 1 cup milk as directed on package. Fold in remaining whipped topping. Turn mixture over bananas. Freeze or chill at least 4 hours.
Just before serving, drizzle with melted chocolate. Garnish with additional whipped topping and cherries with stems, if desired.
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