Zander Blom

Today’s Beautiful/Decay Special is:

Zander Blom

The potential lack of conceptual elements and an escapist mode of abstraction ignites the tension between physical space and non-functional form.

Read more here.

Passed Hor d’Oeuvres

I recently had the opportunity to cater a cocktail party. I initially turned down the offer out of fear and doubt and offered the gig to a private chef friend. Then I thought, why the hell not, it’s an opportunity and if I don’t take the chance now, then when? I was in for a treat. There were 35-40 guests expected and I charged $20/person for 5 passed hor d’oeuvres. Menu planning came pretty easily, I scrounged through tastespotting and found most of the recipes which were a good mixture of heavy, light, summery, and palate pleasing. An entire evening was devoted to grocery shopping at Trader Joe’s and Whole Foods, which is very difficult to do when you don’t have a car and you’re little woman lugging bagfuls of food struggling to get through the subway turnstyle. My dear friend Andrzej came shopping with me and made everything easier, funnier and manageable.

I started preparing the evening before and for the following 24 hours I gruelingly chopped, grated, rolled, spread, toasted, grilled, and toasted. Once 5 am rolled around I was overwhelmed and had a nervous breakdown, realizing there was no way I could do this alone. Preparing 100 pieces of each item was too much in such little time, not to mention they couldn’t be done too long beforehand before going stale or tasteless. So at 7 I sent dear Andrzej a message and he missed work and hauled his way over to help for the rest of the day. Once he entered the vibe immediately changed and once again I was able to finish off the job. Time and productivity flow was at a high and we made it to the gig in time and we were in perfect tandem with preparing and serving. I couldn’t have asked for more. Allow me to get into details:

The first dish served was spinach hummus crostini. The recipe was found on 101 cookbooks. I wanted this to be the first thing I made because it would still be good the next day but of course I forgot to soak the beans overnight so it waited till later. The end product was a bit dry and I ended squeezing one too many lemons, so it was a very tart spinach hummus. It was popular with the guests at first and was a great way to start the party. Of course I ended with a tub still left over and multiple trays of crostini’s remaining but friends finished that up with the quickness.

The second dish passed were the roasted pepper wrapped mozzarella bites. The pictures I find on recipes always look more perfect than mine, completely overestimating my presentation and arrangement skills. This plate was not salty enough and a bit too mushy. During roasting time the juices slipped out of the pepper probably causing the extra softness but they were easy enough to prepare, just sliver, wrap, and stick. But that process times 100 is what gets a bit grueling.

The “main” course for the evening was asparagus and proscuitto bruschetta. It involved cooking with the most ingredients served on soft and garlicy ciabatta bread. I’m not a big fan of seared prosciutto, I much prefer it uncooked with basil and mozza, but this was also a popular plate. I also am questioning cooking asparagus and tomato together. I feel the acidic juices from the tomatoes turned the asparagus bitter, losing its original flavor. I also didn’t grill the veggies as the recipe directed which might have affected the juice flowing from tomato to asparagus. It was a very pretty dish and easy to prepare on site.

Here’s the dish that caused my nervous breakdown: Salmon canapes. It’s a simple enough feat: make cream cheese mixture and dollop on a strip of smoked salmon and roll, topped with roe, or in my case dill garnish (roe was too expensive). But untrained imperfectionist that I am I couldn’t get the slices and portions even and what was supposed to be rolls that were of same size and amount turned out looking like above: uneven, slanted, and sloppy. It was also 5 am when I was rolling these and my head was nodding off despite the red bulls and iced coffees and I freaked out and was very close to giving up, doubting my skills as a caterer and swearing to never do this ever again. I ran out the house, eyes frantic and searching and came back with the nastiest cup of iced coffee from a polish bakery. I laid down on my soft and konked out for 15 minutes and woke up trying to breathe out the desperation and start over. I let go of the fact that it wouldn’ t look perfect. Andrzej finished off the pile and we used it as is and people seemed to enjoy it. I will never be making this ever again though, that’s for sure.

The last dish served before starting back at one were summer rolls, whose refreshing and palate cleansing elements brightened up the crowd and the kitchen. This was a difficult recipe to get right becuase the delicate paper ripped if prepared to early leaving me with the thought of preparing on site when there would be a thousand other things to prepare. We tried to roll a few before hand and learned a few hours later it tore and gutted out the ingredients. We watched this video and incorporated items from this recipe into the first and came up with these. Andrzej came up with the brilliant idea to replace dipping sauce and the wasteful use of two papers per roll and directly mixed peanut butter and siracha sauce into the noodles. Brilliant. This not only moistened the dried up noodles, it created an unexpected punch of flavor and spice that knocked you off guard. The bean sprouts created the juicy crunch and the mint and basil an extra layer of herbiness. This is such a successful recipe, we’re planning a summer roll party.

The evening was a big success, everything rolled smoothly and made me forget my vow never to cater ever again. I get deep gratification in making people eat and enjoy my food and I honestly wouldn’t be surprised if I tortured myself again soon.

The High Line and Snack Taverna

I’ve been skeptical of the hype and anticipation surrounding the High Line, expecting hoards of tourists and Chelsea snobs to dominate the renovated elevated train line. Everyone has been chattering on and on about how it’s exceeded their expectations in design and ambiance, especially the amphitheater room with rows of wooden pews facing north on 10th ave.

I finally got to walk along the line last week and was transplanted into a place where contemporary design and nature mingled in peaceful unison. The crowd indeed were tourists and snobs but I was unphased as I stuffed my face into every plant and flower spread along the perimeter of the path. I was politely told more than once by security crew to not step into the garden and cuddle the plants to death. It was a lovely 15-20 minute walk and I was too engrossed by the flower to take pictures of anything else.

Here’s a perfect example the designers maintaining a unruly yet deliberate balance between nature (especially the decrepit untainted kind that ruled the area before recent human intervention) and the man made. I had to be reminded that I wasn’t in some luxurious tropical forest (well I wouldn’t go that far, but, you know what I mean) but rather an urban haven for the stressed and worn to enter and sniff the flowers, gaze at the sunset, lounge on a rolling movable chair (love that) and escape for the briefest moment.

The most curious was that amphitheater looking out onto the avenue allowing you to watch, cars…I suppose it’s all about having that peaceful moment where you’re not in it, but rather above it, disconnected and unconcerned, unaffected and unscathed. Makes sense.

We got a bit silly with it and rammed ourselves to the window and made a few laugh. We left the High Line and walked over to Snack Taverna for one of the best meals I’ve ever ever had.

Located in the west village, this authentic Greek restaurant got the environment, menu, and service on lock down. The four of us sat by the window cozied up around the cushioned seating and waited to be salivated by the waiter’s specials announcement. I was a bit worried I was spending a bit too much money but by the end of this post you’ll be as convinced that this is one of the best places to eat in the city.

I’ve been in a fishy mood lately and decided to go with the pan seared striped bass dish which had the crispiest skin covering a meaty and salty meat surrounded by asparagus, oyster mushrooms, panchetta cubes, chives, pearl onions slathered in a garlic, fish and white wine sauce. The variety in texture and consistency between each bite was enough to make me moan in pleasure the entire evening. It was herby, invigoratingly flavorful, crunchy, and soft. It’s everything you could ask for in a wholesome meal. Also the eggplant dip is incredible in its smooth and spicy galore.

For dessert we tried the manouri cheese tart with berries and chocolate cake wrapped in filo. Honestly they weren’t as stellar as the main courses, I’m not very fond of anything fried but doesn’t mean I didn’t devour it.

We must have all been hysterical from the walk and the meal because we were especially giggly and must have gotten some glances from the staff and guests. We started doodling thumbs up signs in my notebook and said things like “I will have the manure tart in booty size please”. Yea. Good times.

Elsewhere

- The India Street Mural Project was great success!

- As for the murals, they are almost finished!

- I discovered some amazing artists at the Crest Hardware Art Show such as the stencil collective Broken Crow, the 3D artist Andre Kutscherauer, painter Beth Livensperger, and jewlery designer Ciara McKeown (who is also an organizer of the mural project). Not to mentio Crest Fest had some amazing music performances by the likes of Twin Shadow and In Cadeo.

- Today’s special at Beautiful/Decay: the colorful tripped out soft sculpture installations of Sarah Moli Newton Applebaum.

Pollinator Week: Beekeeper Ball and Honey Fest

The third annual National Pollinator Week ignited much buzz and festivities throughout the week starting off with the first annual Beekeepers Ball hosted by South Street Seaport’s Water Taxi Beach. I attended the ball clad in a too short and too tight modernesque yellow and black dotted dress wearing heels too high and flamboyant.

That didn’t stop me from chowing down like a starved fatboy on passed hors d’oeuvres including honey glazed donut hamburgers (mushy, odd, short of gross, not a match made in heaven), honey glazed ribs (undercooked but soft and chewy), chicken skewers (dry but sweet), honey glazed roasted veggies (didn’t taste the honey, a bit bland), and honey mustard hot dogs (my favorite from the menu, simple and spicy sweet).

Guests seemed very giddy with an excuse to don costumes ranging from Cinderella the bee princess, the trashy and pregnant queen bee, the green mutant construction worker drone, handsome flashy white suited beekeepers, and jumpy sand ecstatic kiddy bees. Many others wore wings and antennas and celebrated the event with much food and laughter.

There were tables set up with local extraordinaires such as Long Island Meadery who served honey wine (sweet wiht a hint of berry) and my new favorite ice cream servers (next to Van Leeuwan) People’s Pops who handed me a very refreshing and healthy tasting strawberry rhubarb and honey popsicle with chunks of fruit. It was divine. There was also an author selling her book about beekeeping, a venture I’m curious about as I learn about the importance of these local pollinators and their vital role in contributing and sustaining an urban natural environment from gardens and farms to parks and sidewalk botany.

Honeybees help in producing a thriving and healthy local economy and with their recent disappearance due to colony collapse disorder, these heroes need our help in building colonies so they may contribute to an urban agricultural system. They help grow fruit, flowers, vegetables and of course, honey. It is illegal to keep bees in NY unlike other progressive cities such as San Francisco and Seattle and Just Food alongside David Yassky is busting butts to legalize beekeeping and have been gathering signatures to petition for a reversal of law. You can do your part by signing the petition here.

The Honey Fest at Union Square yesterday wasn’t as eventful, I was expecting a myriad of local honey to indulge in but there was only Stone Barns offering tasting of local honey, but I can’t complain because it was beautifully textured with a bit of grain and the rest a smooth flow down your happy throat. There were mostly info desks from the folks at Just Food, Stone Barns Center for Food and Agriculture, and NYC Beekeepers Association. There were petitioners clad in bee costume calling in a crowd that seemed more willing to contribute and learn than I would expect from a disgruntled New Yorker, especially on such a humid and sticky day and that sure put a smile on my face. Jacquie Berger, the executive director of Just Food informed me we can be very hopeful of seeing positive effects from such loud community efforts that’s been buzzing around town.

Click on the links below to see pictures and learn more about the importance of legalizing beekeeping in NY!

- Beekeeper Ball pictures. I’m in there somewhere.

- New York Times, Light Hearted Locavore, Serious Eats, Time Out New York, Associated Press, and WNYC keep the buzz alive.

- Jacquie Berger interviewed for NYT and on Brian Lehrer

A few more images below:

Pollinator Week June 22 – 28

Sometime last year people were freaking out about the disappearing bees in NY. I never gave it a second thought not realizing their vital role in sustaining a healthy and thriving urban environment. Without their contribution to gardens, farms and parks we would be short of helpless. That is why I will be pairing with Nicole of Sweet Contemporary to celebrate Pollinator Week, a week long honey infused event organized by the good fellows at Just Food.

I will be attending the kick off beekeepers ball at the new Water Taxi Beach at South Street Seaport. There will be food drizzled in honey and bee costumes. I actually don’t have a date so if you’d like to join me buy a costume and lets buzz on over!

Also all week long various chefs & mixologists will create special honey incorporated dishes & drinks. A list of restaurants where you can expect to find me can be found here.

Then Friday the 26th is Honey Fest, a day long festival at Union Square Farmers Market where you can taste sweet local honey, meet beekeepers and learn about NYC beekeeping efforts and organizations.

There’s plenty of honey to go around next week, so make sure to support Just Food and their efforts in cultivating a sweet and sustainable NY and join in the fun! If you’d like to join me in any of the tastings shoot me an email.

You can also take action by rallying in City Hall to send the council a message to legalize beekeeping and get your friends to sign the petition.

Elsewhere

- The North Brooklyn Public Art Coalition is holding a fundraiser next Wednesday and we’re working our ASSES off preparing for it. So please do me the favor and tell me its worth it by ATTENDING. With a $20 ticket you’ll get drinks and participate in a silent auction with works by the artists of the mural project. You can also get a haircut by a sculptor/inventor and get your portrait painting on found objects. It’ll be all fun and games you’ll be supporting a good cause, that of beautifying North Brooklyn with public art.

- Today’s special at Beautiful/Decay: Jane South

- Unleash, a holistic and cage-free daycare and boarding center opened last week. It’s a breathtakingly huge and awesome place.

Bake That JoJo at Crest Fest

A few weeks ago I received the OK to set up a bake sale at Crest Fest. This was an exciting moment and my mind started wandering into endless daydreams of building a baking empire. So I urgently came up with a “business” plan that would allow me to function in the form of bake sales at markets, festivals, openings, and events of all types. I’ve done a couple bake fests for the mural project and was confident enough to turn it into a project. Trying to come up with a name was the hardest part and I’ve asked many for their suggestions and came up with a list of possibilities. Eventually Bake That JoJo! was christened and I asked an artist to make the logo and within hours I had a blog and an email address.

I searched far and wide for recipes that would be intriguing, different, summery, and sellable and came up with a list too overwhelming to even state here. This could not have been done without my dear friend who not only came up with the name during our costco adventure but provided input in narrowing my menu options. For the next 24 hours I baked and baked and baked and baked and baked into the wee hours in the morning sprawling out on the floor for brief moments while the cookies and pies were in the oven, overtaken with exhaustion but too excited and funked out to do anything else. The morning of the festival I printed fliers and had my precious sister come over and help slice strawberries and carry everything over to Macri Park.

For the rest of the day I was zinged out from my lack of sleep and if it weren’t for the amazing pumping music that kept my toes tappin and my head boppin I wouldn’t have been a pleasant sight to see. I was feeling chipper and was super excited to see people peek through each cookie bin and choose and munch to their hearts content. I priced the cookies at $2, brownies at $3 and tarts and pies at $4 which definitely turned people away but I rationalize it this way: I’m using high quality ingredients and have busted my friggin’ balls baking these and would love to at least break even with the money made from the sale. In the end I didn’t profit but covered enough costs to keep me from being discouraged to continue in the future.

But enough babble, onwards with the rundown of goods:

The most challenging to make were the classic Italian rainbow cookies. I grew up with these and have always loved the mushy and thick consistency and figured it’d be the perfect opportunity to try out a recipe and distribute in a once and somewhat still Italian laden neighborhood where the fest was held. I found a recipe by smitten kitchen and trusted her wisdom enough to try it out. Boy was I in for a challenge!

The recipe itself is not difficult, it’s the layering itself that kicked my ass and almost gave me a nervous breakdown. I didn’t want to risk breaking or misplacing a layer and even though it wasn’t completely even I succeeded in stacking and flattening these precious almond based, apricot layered, chocolate covered cookies. The end product was super if a bit too doughy and moist and the almond base a bit too strong. This didn’t stop me from sampling nearly an entire row and humming in satisfaction.

These madeleines are getting better each time I bake them in terms of holding their shape and tending to their simple, soft and bready consistency. This is one of the goods I can’t not bake because of their neat shell shape and their unassuming humility. The recipe here.

These white chocolate chip, macademia nut, coconut cookies were the best sellers at the festival and I don’t blame anyone. The chewy dough were compilmented with savory nuttiness and the sprinkle of coconut added just the perfect amount of texture. Recipe here.

The coconut macarons dipped in chocolate is officially my signature cookie. I dip them in bittersweet chocolate is the perfect combination between a refreshing bite of gooey coconut and smooth chocolate. Recipe here.

I also made buttermilk bacon pralines and there so unpopular both with me and those at the fest that I forgot to take a picture of it. I think it will help to get a candy thermometer when caramelizing sugar, especially for a recipe like this where ingredients get complicated and level of sweetness and richness is key to perfection.

Another not so favorite recipe are the linzer cookies. The taste is delicious, the walnut based cookie with jam sandwiched between, each bite a thin layer of crumbly warmth will make anyone swoon. My problem is getting each path to be the same thickness and avoiding uneven crispness. Recipe here.

These classic walnut brownies were so tender they nearly crumble when you pick them up. They are not light to taste though, rather they are rich and chewy, fudgy and gooey. mmmmmmmmm. Recipe here.

I’ve been using Dorie Greenspan as my main resource and have not yet been disappointed with any recipe, including these chewy, chunky blondies. I’ll admit though they are a bit too decadent and rich and would probably be more tolerable if there wasn’t so much chocolate and butterscotch chips involved. They were still damn good though. Recipe here.

These are simply the tartiest lemon tart you’ll ever taste, with chunks of whole lemons incorporated into the filling, you’ll be puckering and smiling with each bite. Recipe here.

This was the first time I worked and tasted rhubarb. Can you believe it? I never knew what rhubarb was or looked like and was disturbed to find them to be celery-like painted in red. But it was the rage during a dinner and I had to find what this magic ingredient was and do something with. This double crisp pie uses mashed strawberries and chunks of rhubarb as its filling and it wasn’t my favorite but I loved the different textures of slimy rhubarb and a toasty layer. Recipe here.

And last but not least, nutella dolloped strawberries. I wasn’t so great with dolloping nutella on top of the chocolate and in the first try my little sister kicked ass and is officially the strawtella master.

And that’s all for the bake sale launch, there’s more coming up for sure so…be prepared.

Helle Mardahl

Today’s special at Beautiful/Decay: Helle Mardahl

The works of Helle Mardahl vary in medium with paintings, sculpture and collaged photographs addressing human fallacies and inventive absurdities. The artist’s background in fashion is demonstrated by the precise coordination and arrangement of shape and color embodying the figures.

Read the rest here please.

Victor Timofeev

Today’s Special at Beautiful/Decay: Victor Timofeev

Victor Timofeev literally fell into drawing a few years ago after a horrid skateboarding accident and began using art to pour out frustrations that were simmering inside. Since then he has developed an amazing vocabulary incorporating perspectival, architectural and geometric patterns that engulf a space with sharp precision and confounding visual illusions. Where his earlier work incorporated obsessive and repetitive text as the base for color and form, he now builds a platform where physical and architectural objects plunge into geometric abstraction and the two forces coerce into infinite and poetic narrative.

Read the rest here.