GLUTEN AND DAIRY FREE! Artist Kim Danio tantalizes us with some delicious looking pastries on an exquisite decorative cake stand. Made from re-purposed shoes and other found objects. Kim meticulously alters and combines recycled materials to produce familiar objects. She finds inspiration for her pieces from her surroundings; her interests and memories are reflected in the work she creates.
Kim Danio, "Anyone for Dessert?", re-purposed shoes, mixed media, 11 x 11 x 11 inches
Kim makes a conscious effort to coax new forms out of the existing structure of each object, while carefully preserving the integrity of each shoe. This work created for the Picnics and Potlucks show, "Anyone for Dessert?" is no exception. Each "pastry" is carefully created to disguise the baby shoe hiding underneath. Decorative elements such as candied fruit made from buttons, and the textile-based frosting are applied to create the illusion of dessert toppings. Eclairs, Mille Feuilles and other tasty treats are all featured here and looking for a home of their own...maybe with you!
Kim Danio, "Anyone for Dessert?", re-purposed shoes, mixed media, (DETAIL)
Kim's potluck offering is this great Boston Lettuce and Endives salad recipe, and is sure to be a hit!
Argyle Fine Art's "Picnics and Potlucks" Summer Group Exhibition continues to August 28th. Don't miss it.
Argyle Fine Art's "Picnics and Potlucks" Summer Group Exhibition continues to August 28th. Don't miss it.
Boston Lettuce and Endives
Salad:
4 cups (100
g) Boston lettuce leaves (about 1 small head), shredded
2 white endives, halved and broken into leaves
2 red endives, halved and broken into leaves
1 red apple, cored and cut into thin wedges
1/2 cup (90 g) red grapes, halved
1/2 cup (50 g) roasted walnuts
2 white endives, halved and broken into leaves
2 red endives, halved and broken into leaves
1 red apple, cored and cut into thin wedges
1/2 cup (90 g) red grapes, halved
1/2 cup (50 g) roasted walnuts
Dressing:
1/4 cup (60
ml) mayonnaise
2 tbsp (30 ml) cider vinegar
1 tbsp (15 ml) whole-grain mustard
1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) cider vinegar
1 tbsp (15 ml) whole-grain mustard
1 tbsp (15 ml) maple syrup
1 small garlic clove, finely chopped Preparation Salad
Instructions:
1. In a
large bowl, combine the boston lettuce, endives, apple, grapes and walnuts. Set
aside.
2. In another bowl, whisk together the mayonnaise, vinegar, mustard,
maple syrup and garlic. Season with salt
and pepper.
3. When ready to serve, drizzle the dressing over the salad and toss well.
