There’s something cooking at ArtCenter Manatee: “Art a la Carte.”
The name even sounds delicious.
“Art a la Carte” is the latest exhibition at the gallery, featuring art with a culinary theme. It opens Tuesday, with a reception from 5 to 7 p.m. Friday.
But what gets me more excited than the art of food is the first-ever ArtCenter cookbook that will debut with the exhibition. The cookbook features 150 recipes submitted by ArtCenter Manatee members and friends. Its pages include everything from Barbara Jennings’ Roast Potato and Green Bean Salad to Ellie Barber’s Key Lime Bars.
The book also features food-related art from the talented members at the center.
One of my favorite artist renderings is Jerome Chesley’s painting of doughnuts, featuring three of the treats — in powered sugar, chocolate glaze and sprinkles and coconut. Makes me want to head directly to Dunkin’ Donuts, or better yet Turner’s Donuts.
The cookbooks will go on sale Wednesday in the Artists Market of ArtCenter Manatee, for $18.95. Proceeds will benefit the art center.
I love the idea. With an area of residents obsessed with good food, the books will probably sell as fast as grouper sandwiches.
I wonder if that’s in the cookbook, too?
For those interested in the art show, judging will take place Monday with Laura Avery, assistant director at Ringling College’s Selby gallery. Winners will be announced later that day.
As a treat, here’s Barbara Saunders recipe for Cranberry Chutney, from the This ‘N That chapter:
q 4 cups fresh whole cranberries
q 2- 1/2 cups sugar
q 1 -1/2 cups water
q 6 whole cloves
q 2 sticks cinnamon
q 1 tsp. kosher or rock salt
q 3 tsp. lemon zest
q 2 Granny Smith apples, diced
q 2 cored and diced pears
q 1 small onion, diced
q 1 cup golden raisins
q 1/2 cup hazelnuts or pecans
n Combine the first six ingredients in a large pan and bring to a boil. Simmer, stirring, until cranberries pop open, about 10-12 minutes.
n Add the rest of the ingredients except for lemon zest and nuts. Simmer until thickened, approximately 10 more minutes. Remove from heat, add nuts and lemon zest. Remove cinnamon sticks.
n Ladle into pretty jars and seal. Refrigerate after opening, will keep for about six months. Use on chicken, pork and turkey.
Check out images from the cookbook at http://Heraldbuzzworthy.blogspot.com.