Outdoor Sculpture Unveiled at Florence Griswold Museum

Anticipator, an outdoor sculpture made of Corten steel, water, wood and a pump, is now on view in the grounds of the Florence Griswold Museum.

Anticipator, an outdoor sculpture made of Corten steel, water, wood and a pump, is now on view in the grounds of the Florence Griswold Museum.

The Florence Griswold Museum in Old Lyme, has unveiled Anticipator, a temporary outdoor sculpture by New York-based artist Matthew Geller.  A noted sculptor in the field of public art, Geller designed a work for the Museum grounds that combines a recycled tree trunk with three “bionic” limbs forged from Corten steel.  These perforated branches emit colored light and mist through fan-like blossoms.

The tree used for the installation, a Star Magnolia that died a year or more ago, has great significance since it is documented that Miss Florence had the tree planted during the 1920s.  “It would have been hard to find a better tree than this,” stated Geller.  “Anticipator continues the bond between this landscape and the creation of art begun by the artists of the Lyme Art Colony.”

Playful, accessible, and unexpected, Anticipator offers elements of surprise that encourage visitors to interact with it and eac

 New York-based artist Matthew Geller walked the Museum's grounds with Curator Amy Kurtz Lansing last fall to determine the best location for his outdoor sculpture, Anticipator.  Playful, accessible, and unexpected, Anticipator transforms the environment, influencing how visitors perceive light and air against the backdrop of the Lieutenant River, a subject of interest to the generations of artists who painted in and around the Florence Griswold House.


New York-based artist Matthew Geller walked the Museum’s grounds with Curator Amy Kurtz Lansing last fall to determine the best location for his outdoor sculpture, Anticipator.

h other, fostering a sense of community as they stroll the grounds.  Geller often incorporates mist into his works as a means of sparking conversation among viewers by subtly changing their surroundings.  The mist—in constant flux as it is influenced by the slightest changes in the temperature, humidity and wind—transforms the environment, influencing how visitors perceive light and air against the backdrop of the Lieutenant River, a subject of interest to the generations of artists who have painted in and around the Florence Griswold House.

The sculpture’s futuristic combination of natural and artificial forms plays off the historic site—the tree trunk has been salvaged from the grounds and the exotic blooms recall Miss Florence’s interest in non-native species, many of which she planted around her house.  A new biomechanical hybrid that is part plant and part machine, Anticipator shapes its environment in an almost animate way, introducing the elements of mist and light and eliciting feedback in return.

A view of Anticipator looking up towards the Museum.

A view of Anticipator looking up towards the Museum.

This sensitivity to and interaction with its environment are key aspects of Anticipator, whose title even derives in part from the heat anticipators in thermostats that turn off the furnace just before the desired temperature is reached.  A fusion of nature and technology, Anticipator strikes a balance between the two.

Anticipator has been made possible by a grant from the Institute of Museum and Library Services for The Agora Project—a two-year initiative expanding the use of the historic grounds as a site for learning and as a community-gathering place or “agora”—as it was called in ancient Greece—creating a richer experience for Museum visitors. Matthew Geller’s Anticipator is a cornerstone of the project, bringing art outdoors to inspire conversation and reflection.

For more information, visit www.matthewgeller.com or www.florencegriswoldmuseum.org

Nibbles: Polenta

CORN_POLENTAWe are so pleased to welcome back our dear friend, neighbor and food writer extraordinaire Lee White.  Today, she teases our palates with a polenta served at Simsbury’s Metro Bis and attributed to cookbook writer, Kelsey Banfield.  Sorry we can’t write much more about it now … must go and get cooking!

Over the years my husband and I, then I alone and sometimes with friends went to wine dinners at Metro Bis in Simsbury.  The restaurant’s owner/chef Chris Prosperi and owner/author Courtney Febbroriello became friends in 1999 when I wrote the book, “Connecticut Chefs 2000.”  The two began holding wine dinners, most of which included cookbook writers whose recipes became the dinners we ate and enjoyed.

For me to drive at least an hour or more, depending on traffic, was actually pleasant because  the food was great and the company fun.  I rarely tasted the wine (well, maybe a little sip) because I am sure that I, who drinks so little, will be the one to get stopped on the way home.

Last week I drove alone. I was seated with two farmers, each woman under the age of 30, and with Courtney’s father.  The guest cookbook writer, Kelsey Banfield, had written “The Naptime Chef: Fitting Great Food into Family Life.”  I loved all the food, but what was stupendous was a polenta and a salmon dish, each of which can be made is just a few minutes and cooked in less than 20 minutes.  The polenta can be made ahead of time and warmed.

Below is the polenta recipe; next week I will give you the salmon recipe and one for a carrot soup made by my friend Joan which I adapted a bit.

Creamy Parmesan and Chive Polenta*

From Kelsey Banfield’s “The Naptime Chef” (Running Press, Philadelphia and London, 2011)

Yield: serves 4 to 6 servings

4 and one-half cups low-sodium chicken stock, divided

1 cup medium-grind polenta or corn grits

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

One-quarter cup finely chopped fresh chives

One-quarter cup whole milk (two-percent is fine)

2 tablespoons unsalted butter

1 cup (4 ounces) freshly grated Parmesan cheese

  1. In a large saucepan bring 4 cups of chicken stock to a boil over      medium high heat. Reduce heat to a simmer and add polenta, stirring as you      pour it in to break up any lumps.
  2. Adjust heat to the polenta remains at a simmer and add the salt,      pepper and chives. Use a long-handled wooden spoon to stir continuously as      everything is added, scraping the bottom of the pan from time to time to      keep the polenta from sticking to the bottom. Continue to stir until the      polenta is thickened, about 15 minutes.
  3. Once the polenta is smooth and thickened, turn off the heat and stir      in the milk, butter and Parmesan. Taste for seasoning and one or two      pinches of salt if needed. If eating right away, pour the hot mixture into      a heat-proof bowl and serve hot.

Make ahead tip: Store cooked polenta in the refrigerator—still in its saucepan—covered with plastic wrap. To reheat it, place it back on the stovetop over medium heat and pour in additional chicken stock and stir the polenta until it is creamy and heated through.

Variation ideas: for some fun variations, try using a nuttier cheese like Gruyere, or spice it up with a few pinches of chili power to add heat.

*I had never made polenta before. One of what things I learned is how forgiving it is. I had six big eaters at dinner, so I added some more grits and seasoned it well. Since polenta is more a canvas than a painting  itself,  I used chicken stock I had in the pantry, then added vegetable stock when I ran out. I didn’t measure the chives or the Parmesan. When I reheated the polenta, I added more stock than the recipe called for, but I could have used water. Also, I used corn meal and corn grits Chris game me from Young’s Farm in E. Granby, CT. As I cooked the polenta, I could, literally, smell the farm itself. Wine enthusiasts call grapes’ soil its terroir. I always thought that was sort of silly. I don’t think that anymore.

ArtsBall Miami Takes Place at Lyme Academy College

The dance floor was alive with energy at last year's ArtsBall.

The dance floor was alive with energy at last year’s ArtsBall.

Enjoy Contemporary Cuban Cuisine, Salsa Dancing, and Stunning Decor at ArtsBall Miami: Art & Attitude

This coming Saturday, June 1, Lyme Academy College of Fine Arts is hosting around 400 guests from throughout the region for a memorable evening “under the tents” at the College’s annual gala for student scholarships, this year titled, ArtsBall Miami: Art & Attitude. This exciting celebration, inspired by the spicy culture and glamorous style of Miami, will be held under a series of lavishly decorated tents where guests will enjoy cocktails, dinner, dancing, and a silent auction offering a diverse array of art and non-art items.

ArtsBall Miami: Art & Attitude will re-create the magic of Miami, the crossroads of the international artworld and a work of art in itself. In every element – breath-taking installation by luminous glass artist Mundy Hepburn, dramatic entrance to the College, over-the-top bar, a wildly-decorated tent and dance floor, professional Salsa dancers, plus some special surprises.

The event will capture and celebrate the high style and energy of this art mecca and provide guests with an exceptional evening, promising once again to be the most exciting night on this year’s Lyme-Old Lyme social calendar.

Cocktails, including an open bar and enticing hors d’oeuvres, begin at 5:30 p.m. accompanied by an extensive silent auction that is renowned for its remarkable and varied selection of high-quality art, as well as its range of unique items and special event packages. Again this year, the College will offer guests a Buy It Now! auction option in which one may stop the bidding early by purchasing the item at its Buy It Now! price. The auction will end promptly at 8 p.m. before dinner.

The dinner tent last year was full to capacity.

The dinner tent last year was full to capacity.

A magnificent dinner featuring the wonderful fusion of flavors of contemporary Cuban cuisine will be catered by Jonathan Rapp’s River Tavern, the Chester restaurant known for its innovative cooking using quality, farm-fresh ingredients.

Infusing the evening with an artsy beach attitude, the talented interior designer Lisa Schroeder’s original décor promises to evoke the awe-inspiring beauty and tropical oasis of Miami Beach.

The ArtsBall Miami: Art & Attitude scholarship fundraising gala for the Lyme Academy College of FineArts, will take place on Saturday, June 1, beginning at 5:30 p.m. on the College’s campus at 84 Lyme Street in Old Lyme, Conn. Tickets for the full evening are $150 per person. A range of additional ticket options is also available. Suggested attire is Miami Chic, Festive, or Black Tie.

All net proceeds from the event benefit student scholarships.  Founded in 1976 and accredited for the BFA degree in 1996, the College has not yet had a long history in which to build its endowment. It therefore looks to the community for support, especially with regard to its scholarship funds. More than 90 percent of the College’s degree-seeking students receive financial assistance.

Corporate sponsors for this year’s event include Essex Savings Bank and Essex Financial Services, Inc., Outthink, Venü Magazine, The Herb Chambers Companies, Essex Meadows Lifecare Retirement Community, The Xerox Foundation, The Gallery at Firehouse Square, Sennheiser Electronic LLC, Shepherd, Finkelman, Miller & Shah LLP, AT&T, The Day Publishing Company, Mohegan Sun, Patricia Spratt for the Home, Saybrook Point Inn & Spa, Stanley Black & Decker, and Webster Bank.

The College greatly appreciates their generosity and that of numerous additional sponsors who have donated in-kind goods or services, auction items or financial contributions.

Contact the College’s Vice-President of Development Fritz Jellinghaus at 860.434.3571 ext 125 to discuss additional sponsorship opportunities.

For further information about the event or to purchase tickets, contact Ann de Selding at 860.434.3571, ext. 117, or visit www.lymeacademy.edu.

For additional information about the College and its programs, call 860.434.3571, ext. 135

Editor’s Note: Lyme Academy College of Fine Arts continues the tradition of fine art in southeastern Connecticut begun by the Lyme Art Colony at the start of the twentieth century. The fully- accredited College provides students with a solid foundation in figurative and representational fine art while preparing them for a lifetime of creative practice in the contemporary world.  The College offers Bachelor of Fine Arts degree programs in drawing, illustration, painting, and sculpture and Post-Baccalaureate and three-year Certificate programs.  The small student body allows for a more personal education and an intimate artistic community.

Sourcing Out Unusual Ingredients

Amanda Cushman

Amanda Cushman

We are delighted to welcome a new columnist to LymeLine today.  She is Amanda Cushman of Simple Real Food Inc., a culinary educator who has cooked professionally for over 30 years.  She teaches privately for groups of two to 20 students in their home as well as having been taught in venues such as Sur La Table, ICE, The New School, Williams Sonoma and Let’s Get Cooking.

Chef Amanda has also taught corporate team building classes for over 15 years for companies such as; Fitness Magazine, Exxon Mobile, Hugo Boss, Yahoo, Nike, Google, Direct TV, Toyota and Korn Ferry International.

She began her food career in the eighties in the catering business in Manhattan and worked with Martha Stewart and Glorious Foods before becoming a recipe developer for Food and Wine magazine as well as Ladies Home Journal.

Having lived all over the United States including Boston, NYC, Miami and Los Angeles, she has recently returned to her home state of Connecticut where she continues to teach in private homes as well as write for local publications.

Chef Amanda teaches cooking classes for all levels along the Shoreline both privately and at locations such as White Gate farm and the Weekend Kitchen.

For more information, click here to visit her website.

Sourcing Out Unusual Ingredients

As a newcomer to the Old Lyme area and a chef, I have been very busy discovering all the farms, places to buy ethnic ingredients and sources for organic produce.  It’s a never ending process sourcing out the small Mom and Pop businesses that support the local economy as well as the more main stream purveyors that keep us supplied with wonderful fish, meats and produce.

Some of my discoveries are listed on my blog where I often report back with how to find specialty items, such as fish sauce or pad Thai noodles.  It seems that every day I discover a new source for hard to find items such as last week when one of my students told me about Ocean State Job Lot where she gets French lentils and a variety of organic, dry ingredients such as millet, quinoa, steel cut oats and gluten free flour.

Who knew that a large discount store such as this would have an entire line of items that I often spend double for in a health food store?

The fun of teaching cooking in an area such as Old Lyme is the treasure hunt for each class, which takes me to New London, Norwich, Middletown and Orange. I have  become familiar with the shoreline and surrounding towns faster than some people who have lived here for years.

Here are a couple recipes from recent classes that are sure to please and a reference for where to shop for each one.

Beef or Chicken Satay with Peanut Sauce

This recipe makes 30

Ingredients

1 flank steak, cut into thin strips against the grain or 1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
1 package bamboo skewers
1/3 cup lime juice
1 Tablespoon minced ginger
3 cloves garlic, minced
1 jalapeno, minced
2 Tb. vegetable oil
3 Tb. soy sauce or Tamari*
4 Tb. fish sauce
3 Tb. brown sugar

Peanut Sauce

3 Tablespoons lime juice
1 Tablespoon peeled ginger
2 cloves garlic, peeled, halved
1/2 teaspoon red pepper flakes or chili sauce
1/3 cup smooth natural peanut butter
1 Tb. soy sauce or Tamari
1 Tb. fish sauce
1/3 cup coconut milk

Procedure

1. Skewer the beef or if using chicken use two pieces per skewer. Place on two baking sheets. Combine the remaining ingredients in a small bowl and then pour over the beef. Marinate at least 2 hours.

2. Heat the oven to 400. Thirty minutes before cooking remove from the pans from the refrigerator.

3. Combine the ginger and garlic in a food processor and process until finely chopped. Add the remaining ingredients and process until smooth. Transfer to a small serving bowl.

4. Cook the skewers about 5 minutes to 7 minutes.

5. Serve the skewers on a platter with the dipping sauce in the center.

Alternatives: You can use shrimp, scallops, pork tenderloin or firm tofu in place of the chicken or beef.

*Tamari is a wheat free soy sauce for gluten free diets

Source: To find Tamari go to Foodworks, Fiddleheads or Whole Foods. Fish sauce is an important Thai ingredient and can be found at Panda Market in Norwich, Whole Foods or Lee’s Oriental Market in New London

 

Eggplant and Cauliflower Pakoras

Serves 8

Ingredients

1 ½ cups chick pea flour
2 Tb. peanut oil
1 tsp. cumin
1 tsp. garam masala
½ tsp. red pepper flakes
½ tsp. turmeric
¼ tsp. baking powder
3 green chilies, minced
1 ¼ cups warm water (110 degrees)
½ tsp. salt

Vegetables

3 Japanese eggplants, sliced thinly on the diagonal
½ head cauliflower or broccoli, separated into florets
Peanut oil for frying

Tamarind chutney

2 cups cilantro leaves
1 Tablespoon light brown sugar
1/2 cup tamarind paste
1 Tablespoon roughly chopped ginger
4 Tablespoons lime juice
1/3 cup vegetable oil
1/2 teaspoon red pepper flakes or more to taste
1/4 teaspoon salt

Procedure

1. Combine all the batter ingredients in a processor and blend until smooth. Transfer to a large bowl. Let the batter sit covered for about 30 minutes at room temperature. You can keep it for 2 days refrigerated.

2. Meanwhile blend the ingredients for the sauce in a food processor, taste and set aside.

3. Heat the oil in a wok or large saucepan until hot but not smoking. Dip the vegetables into the batter and then slip them into the hot oil. Fry until crispy and brown about 3 to 4 minutes on each side. Drain on paper towels and serve right away with the tamarind sauce.

Source: All Indian spices, tamarind and chick pea flour can be found at Raj Cash and Carry in Groton as well as Udupi Bhavan in Middletown

Eastern Connecticut Ballet Presents World Premiere of ‘Ballerina Swan’ at The Garde in New London

From left to right:  Emily Kramm of Old Lyme, Anna Pelligrino of Waterford, Ellie Wiese of Old Lyme, Bailee Columber of East Lyme and Tieran-Rose Mandelburg of Quaker Hill.

From left to right: Emily Kramm of Old Lyme, Anna Pelligrino of Waterford, Ellie Wiese of Old Lyme, Bailee Columber of East Lyme and Tieran-Rose Mandelburg of Quaker Hill.

Emily Kramm of Old Lyme Dances Lead Role of Sophie the Swan

Ballerina Swan danced by Emily Kramm of Old Lyme.

Photo by Thomas Giroir.
Sophie the Swan is danced by Emily Kramm of Old Lyme.

On Sunday, May 19, Eastern Connecticut Ballet will perform a double-bill at The Garde in New London, comprising the world premiere of Ballerina Swan and a new take on an old favorite, Carnival of the Animals.

Little Sophie the Swan wants to be a dancer more than anything in the world.  In her dreams she is a lovelyballerina with a golden tiara perched on top of her head.  But, alas, poor Sophie is only a swan, with very uncooperative bright orange webbed feet.  Will she ever realize her dreams and become a Ballerina?

Fly with Sophie as she leaps from the pages to the stage in Eastern CT Ballet’s World Premiere of a delightful ballet based upon Allegra Kent’s new award winning children’s book, Ballerina Swan.  Kent is one of NYC Ballet’s most celebrated ballerinas and illustrator Emily Arnold McCully has won many prestigious awards including the Caldecott Medal.  Original choreography has been crafted by Gloria Govrin, Eastern CT Ballet’s Artistic Director and acclaimed NYC Ballet soloist.

Laugh and cry as Sophie follows her dream, leaving the safety of her home on the water to humorous escapades in the ballet classroom.  Will she fit in?   Will she earn a role in her school’s production of Swan Lake?   The ballet concludes with breathtaking variations from Tchaikovsky’s Swan Lake, the perfect fusion of a whimsical children’s tale and the magical beauty of classical ballet.

The lead role of Sophie is performed by Emily Kramm of Old Lyme and more than half of the remaining dancers are from Lyme, Old Lyme or East Lyme.

The animals are having a Carnival!   Lions, birds and fish will frolic on stage in Carnival of the Animals, completing this unique, double-bill family event.  One of Camille Saint-Saën’s most famous musical masterpieces has inspired Govrin to create her own special vision of the ballet.  Each musical selection describes a comical animal that comes alive when introduced with a witty narrated poem.  Carnival of the Animals is a perfect children’s introduction to classical music and dance.

These two dynamic ballets, performed by ECB’s talented, professionally trained Company, will be performed at the Garde Arts Center in New London on May 19 at 2 pm.  For tickets call 860 444-7373 or online at gardearts.org.

Allegra Kent

Allegra Kent

Following both ballets, Allegra Kent, will be at the theater to autograph copies of her book.  Guests at the ballet are invited to meet this world acclaimed Balanchine ballerina and other cast members while enjoying free Rita’s of New London ices.  For your convenience, copies of Ballerina Swan will be available for purchase.

Based on the book, Ballerina Swan by Allegra Kent, Holiday House © 2012,  illustration copyright © 2012 by Emily Arnold McCully and sponsored in part by the Garde Arts Center, special group, senior and military discounts are available.

Eastern CT Ballet is a 501 (c)(3) nonprofit organization. Photo credit: Thomas Giroir.