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Seen in New Orleans:
Club Whatever Party Bus
Lawn Care
Dance Team
Drum Line
Arthur Kern: The Surreal Work of a Reclusive Sculptor
This spring, the Arthur Kern exhibit — Arthur Kern: The Surreal Work of a Reclusive Sculptor — at the Ogden got the attention of the New York Times: ‘At 84, an Artist Tries Something New: Displaying His Work‘. It was somehow so perfect that the curator was John Berendt, author of ‘Midnight in the Garden of Good and Evil’ who lives part-time in New Orleans.
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Most of the works are molded of polyester resin
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From the Times:
It is fair to say that Mr. Kern has been more isolated than most, having long ago decided that “divorcing myself from everyday life would allow me to let things happen.” He did not show and did not sell, except a piece here and there, and did not hire an assistant, preferring to work alone in his dark studio with his bizarre tools: reconfigured cheese graters, kitchen knives and dental instruments.
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The New York Review of Books on the works:
There is often in Kern’s sculpture this sense of layering, of shells covering a damaged inner being, of forms being chipped away by time, revealing inner truths.
Curried Fried Cauliflower Hummus Forever
Is there a meaningful award Alon Shaya didn’t win for Shaya the last couple of years? Hard to think of one. Table 8 made a little list:
Winner: James Beard Foundation Best New Restaurant 2016
Middle Eastern: Best New Orleans Restaurants: Critic’s Picks 2016 – New Orleans Times-Picayune
2016 Restaurants of the Year – Food & Wine
12 Best New Restaurants of 2016 – GQ
10 Hottest Restaurants in New Orleans Spring 2016 – Zagat
Best of Food: Best New Orleans Restaurant 2016 – Gambit
Best of Food: Best Middle Eastern/Mediterranean Restaurant 2016 – Gambit
Winner: James Beard Award Best Chef South 2015
15 New Restaurants to Savor in 2015 – Times-Picayune
Best of Food- New Restaurant 2015 – Gambit
Winner: James Beard Award for Who’s Who in Food and Beverage 2014
I promise, they missed a bunch.
Obviously, lunch there is amazing and wonderful and his curried fried cauliflower hummus is one of my favorite things to eat.
I could eat it straight, with a spoon, no pita needed, curled-up-on-the-couch-spoon-in-hand-Netflix-marathon-style.
It’s that good.
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Hi, Av!
He ordered a sandwich, so I chose two small things for my lunch: one, this little plate of shipka peppers, stuffed with goat cheese. I didn’t find the peppers to be spicy, though this chart shows that they’re likely to be hotter than a jalapeno. In any case, they were paired perfectly with the cool, creamy goat cheese interior.
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Here it is: that curried fried cauliflower hummus.
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Av did the chicken schnitzel sandwich, which he loved too. Just a great lunch all around.
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Been meaning to try Alon Shaya’s recipe for whole roasted cauliflower
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If you’re familiar with LA’s Sqirl, Jessica Koslow will be coming to Shaya to cook dishes from her new book, Everything I Want To Eat: Sqirl and the New California Cooking on December 2, 7-10p. They’ll also do a mashup for a ‘Shayirl’ short rib and frittata breakfast pita. Event $120 without cookbook, $150 with.
42 Thanksgiving Pies This Year!
42 pies this year! Happy Thanksgiving!
Pecan, chocolate pecan, pumpkin, Pawley’s Island, buttermilk coconut, peanut butter, chocolate meringue, chess — 36 went to four different local shelters, the rest for family and friends.
Have a wonderful Thanksgiving with everyone near and dear to your heart! xoxo!
Original Puffy Tacos, Basement Aesthetics
On our last visit to San Antonio, we went to Ray’s Drive Inn — it doesn’t get the highest ratings or all the attention, but they’re supposedly the inventor / home of the puffy taco. And if you’re the least-bit familiar with SA, you know puffy tacos are a thing.
As Courtney Bond wrote at Texas Monthly,
A puffy taco is distinguished by its tortilla: a round of uncooked masa bobs in hot oil until the moisture evaporates and air pockets form. As for fillings, you’re a Texan—you don’t need to be told what to put in a taco.
The drive inn technically began in 1956 and went through different locations; in 1966, Ray’s brother Arture “Art” moved back home from California and bought the business. With him, he brought a dish he knew from the Los Angeles area: puffy tacos. In 1992, he registered ‘puffy tacos’ and received the original trademark. The menu states that they serve over 500 of them each day.
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First, though, the interior. Did you ever have a friend with one of those low-slung 1970s homes with the basement the dad had overstuffed with ‘dad’ things like gas station paraphernalia and taxidermy and license plates and neon beer signs? The original man cave? Ray’s has got to be the ultimate.
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In keeping with the Drive Inn vernacular, a paper boat to hold chips
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Tecate in can, salt, citrus. Is that a lemon instead of a lime?
nachos served they way they should be: dressed individually rather than piled up. Jalapenos on the side as I was sharing these with the little ones
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Av likes things minimalistic, which means a puffy taco consists of a puffy taco and meat only.
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Me, I go with whatever. Send it to me how you think it should go.
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Ray’s only takes cash, and they’re inexpensive (a beef puffy taco = $2; 3 enchilada plate with rice, beans, tortillas = $6). It was all good but not crazy delicious. Mostly, I loved the atmosphere and supporting a local business that’s been around for so long.
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The Phoenix New Times with 3 Tips for Avoiding Beer Tragedies of the Mexican Variety suggests that if Tecate is presented in a can, it should not be poured into a glass, and should get the salt and lime treatment. Negra Modelo and XX Amber never get lime. And, says the author, Corona is never a good beer.
And On The 7th Day
Love seeing this when we go to services at B’nai Israel in Hattiesburg — it’s in the foyer outside the sanctuary as a reminder:
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…And on the 7th day, the children of Israel turned off their cellular phones and pagers.
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