an area to explore food/drink and art pairings in preparation for the upcoming show.
Virtual Event: Slow Art Day Sun Apr 4 – Ekphrastic Edibles
As we are in lockdown, People can see the artwork (digitally), and taste the artwork (create drinks per the instructions below)
Misterios con Matcha
Matcha lemonade – A response to Maritza Ruiz-Kim’s painting series “Progress”
This drink was made in response to Ruiz-Kim’s painting series, “Progress.” In this piece the artist meditates on the paradoxes of division. As members of the human race each person, independently of their race, gender, or socioeconomic background, is inherently the same. Yet people create invisible borders in between each other based on constructed concepts. Here Ruiz-Kim portrays this feeling of self-inflicted separation by juxtaposing triangles of different colors and shapes on top of each other. By doing so, she highlights the irony of differentiation.
My goal in “Misterios con Matcha” is to portray the artist’s theme of useless fragmentation. Here I have depicted the lemon in several different states: solid, liquid, and frozen. The citrus fruit is masked with unexpected colors (like the green of the matcha) and forms (like the liquid of the lemonade) to give the impression of difference. Yet when the consumer finishes their drink the ice will melt and the slices of lemon that were contained within it will sink to the bottom of the glass. At the end of the day, a lemon remains a lemon. No matter how many costumes a person can wear, they will never escape their identity as man.
- 3/4 cup fresh squeezed lemonade
- 1 teaspoon matcha
- Lemon and lime ice cubes
- 2 lemon wheels (save 1 for garnish)
- 1 tablespoon grated ginger
- 1/4 cup water
- Place ginger and one lemon wheel (sliced in half) in the glass. Fill 3/4 of the cup with lemon and lime ice cubes.
- Pour water, lemonade, and matcha into a sealable jar. Shake until the liquid forms a white foam on the surface.
- Pour liquid mix into the glass.
- Garnish with a lemon wedge.
Hibiscus ginger mocktail – A response to Maritza Ruiz-Kim’s project, “In the Desert”
Maritza Ruiz-Kim’s “In the Desert” is a collage of time. The artist digitally layers old pictures taken by her paternal grandfather in New Mexico. By combining and erasing this plethora of media, Ruiz-Kim reconciles the separation in between past and present as well as here and there. As a result she tells the story of her family by creating soft pink landscapes informed by the past but seen through new eyes.
My “Jamaica haven” cocktail emulates the theme of re-interpreting one’s roots explored in “In the Desert.” The drink celebrates traditional Mexican ingredients such as hibiscus from the artist’s cultural heritage but with a modern twist. It plays on touch as well as taste, stinging with the fizz of the water and the heat of the ginger (an unexpected Asian twist and a shout out to the artist’s Korean-American in-laws.) The beverage shocks with the acidity of the lime and hibiscus and cools with the freshness of the mint. Yet it also comforts with the sweetness of the sugar.
The result? A testimony of Ruiz-Kim’s combination of cultures and time frames. A dance in between hot and cold, soft and spiky, sweet and sour; all living in blissful rose-tinted harmony.
- 2 cups water
- 1 cup pure cane sugar
- 1 cup dried hibiscus flowers
- 1 tablespoon peeled and grated fresh ginger
- Zest from 1 lemon
- Sparkling mineral water
- 2 wheels lime (sliced width-wise; save one for garnish)
- 3 mint sprigs
- Pure cane sugar
- Diced candied ginger
- Let’s start with the syrup: Boil water then add sugar.
- When sugar has dissolved turn off heat and add hibiscus flowers, grated ginger and lemon zest. Let steep for 20 minutes.
- While the flowers steep pour water into a shallow plate. Spread a thin layer of pure cane sugar into another plate. Take a glass and set it face down on the water plate. Then take the glass and place it face down on the sugar plate, making sure to spin it back and forth so that the sugar sticks onto the rim. This is called frosting a glass.
- Stick bits of candied ginger onto the rim leaving a centimeter or so in between each chunk.
- Slice one wheel of lime in half and pluck the leaves off two sprigs of mint. Place them at the bottom of the glass and muddle them with a small pestal.
- Fill 2/3 of the glass with ice.
- At this point the syrup should have cooled down. Strain it into a jar.
- Fill the glass 2/3 of the way with sparkling water. Pour in about one tablespoon of syrup.
- Garnish the glass with the remaining wheel of lime and a mint sprig.