Oct 10

Discovering Design Dangling Three Dimensionally in Space at the Estudio Cafe

By pattisays In aluminum, architecture, art and interior design, artists, beauty behold it, coastal, color and temperature re: interior design, context of interior design, decorative arts, design, design trends, dining and design, environment, exterior - outdoor design, interior design, mobiles, murals, painters, scupture /  

They hung from the exposed structure of the portico that ran the length of the house over-looking the marina and the tropical glistening scene that surrounded the estudio-cafe. Gently twirling blades of colorful aluminum balanced and counter-balanced on wire and suspended from nearly invisible filament. Petals of flowers, leaves, triangles, they dangled and spun in the gentle movement of air. What local artist created such magical sculptures that added such color and dimension to the various heights of space both inside and out ? I must find this fanciful person.P1040400
I discovered he was not a local, rather a visitor del norte. Yes, an American snow-bird escaping the chilly climes and bringing his art, as he vacationed in the southern resort of Puerto Vallarta, for others to share. There was a kismet, a chemistry between the two men, the host and the new-comer. Both teeming with artistic juices looking for challenging means of expression in a variety of media. The host was more than willing to share his space to exhibit these delicate yet powerful pieces. The new-comer when describing his work references “poetic spaces and meaningful places” and nothing could better describe where he found himself and his new venue, the estudio-cafe.20140118_125532
Having enjoyed for years the magic of the estudio-cafe with it’s perfect waterside setting and continuous collection of artists presenting exquisite musical talent and fine art of all manner, engaging conversation in an ever stimulating artistic dynamic, it was this day with the sun-bathed ochre stucco walls and shadows cast by the progression of the day with soft breezes wafting through the architecture, that I was moved once again by the composition of it all.
A three-dimensional collage of color and style, form and scale, art both created and spontaneous – an unselfconscious collection of rare confluence that cannot be created – but happens. This is an incredible experience. And it was with this overwhelming experience that first introduced us to our host and has since brought so many fascinating people into our lives.20140125_131409
This was the beginning of the friendship, spawned by the love of art, related color and shapes, that brought Terry Welker’s work to New Mexico. After a couple of years admiring the enchantment and thrill of his mobiles at the estudio-cafe, I made the call that connected our common love of design and resulted in a premiere exhibit of spectacular, yet modest sized kinetic pieces a our boutique gallery in downtown Albuquerque.A0968D4A-813E-4E75-86B9-71807134DAA5 As he says of his work, “he animates space with sculpture.”
Come to PATRICIAN DESIGN to see these fantastic suspended sculptures and smile at the joy they bring. And also the “host.” This wonderful artist, Federico Leon de la Vega, who by warmly embracing family and friends has created a nurturing atmosphere of love and friendship, limitless talent and sensitivity and who has also generously exhibited his magnificent oil paintings at PATRICIAN DESIGN.20150117_121847 We invite you to experience these two outstanding artists brought together by a remarkable union of creative energy and goodwill.

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Sep 01

The True Art of Farm to Table

By pattisays In beauty behold it, design, design trends, DIY design, environment, environmental, exterior - outdoor design, food and interior design, landscape design, seasonal interior design, table dressings /   6 Comments

 

Now so over-used as if this culinary trend which actually started 30 plus years ago just landed at our dinner tables, farm to table descriptions of valid attempts by independent restaurants to bring fresh local produce and food systems to their clientele are still growing in number. Yet while creative chefs enjoy utilizing the freshest ingredients, often grow their herbs at their cafes and support local growers as they can, it must be the next best thing but can’t beat the sensible tenets of back-on-the-farm’s honest approach to planting and harvesting for your own table .

I read Meredith Ford making the point “that we must vigilantly support eating locally and seasonally whenever possible. We must support food systems that do not deplete the environment, as Big Ag currently does. We must support the fair treatment of small farms and farmers, and we must support the humane treatment of animals in farming environments. When something as sensible as these tenets – embraced by our grandparents as a way of life – have to be outlined as a cause, something has gone astray in our food system.

 

To that end, the catch phrases are tossed about like the tender field greens that were just picked minutes ago for your salad. Exaggerations of the truth regarding how “local” locally grown really is and over-used fashionable references to slow food models sell well in today’s market. The nostalgic, guilt-ridden and health-conscious will bite. The consumer must sift through the fine flour of it all, make smart decisions and support and enjoy local whenever possible.

 

But last night was the real deal. With the warm glow of the farmhouse kitchen in western New York state illuminated from the within where happy conversation was exchanged as our hosts prepared the final stages of our dinner, I couldn’t help but whip out my phone and photo the ingredients I discovered in the kitchen and immediately go out to explore the land where most of those oh so fresh ingredients were harvested just minutes before.

 

Talk about farm to table – we were living it as our dear friends do every day in their picturesque rural setting surrounded this year by large green walls of corn, their bountiful victory garden and abundant orchards. Hard work, diligence, study, practice, attention to detail, appreciation for the good and bad in nature, all contribute to the successful harvest of each lovingly planted seasonal seedling or many years’ nurtured tree.

 

The light of the setting sun washed a warm bath of a golden aura over the brilliant green of the corn stalks and other garden delights. I caught still scenes of farm equipment in primary colors – so perfectly yet unconsciously placed ready to do the work of the day. I shot clusters of flowers that banked the side of the house. I walked through the tall grass and stepped on fallen sunflowers, tip-toes through the ruts and rows to capture shots of magnificent golden cauliflower nestled in the center of enormous smoky green leaves, green cabbage with heads the size of basket balls, plump aubergine eggplants peeking from their bushy foliage and pale 20130831_173702 20130831_174717 20130831_180517 20130831_180936 20130831_181133 20130831_181502 20130831_182137 20130831_182615 20130831_182723 20130831_183016 20130831_184051 20130831_18410020130831_185101 20130831_193142 20130831_201754purple flowers, dark green clusters of broccoli florets and left-over picked sprouts going to yellow flower, beets bulging from the earth with their stands of gorgeous green and red leaves, tomatoes of all shapes and sizes punctuating the greenery with blasts of red  and then there was the orchard…

 

Picture-perfect Americana agriculture on the charming scale that paintings romance – the ladder standing ready for access into the taller reaches of the trees – the perfect picker’s perch. I had to climb up and pick a perfect apple and bite into its crispness with wet juice running down my chin. Now THAT’S an apple! Several varieties of both apples and pears were heavy on the limbs. Bushels of fruit ready to be harvested. Grape clusters that begged to be picked. The freshest of fresh!

 

Farm to table within feet, it was wonderful. Back inside it was all coming together, we enjoyed home-made wine that was crisp, cool and dry, plump baked chicken and savory sausage by local butchers, fresh mashed potatoes, roasted orange cauliflower and broccoli, freshly sliced tomatoes with basil and arugula and finished with a freshly baked peach pie.

 

It was an astonishingly intimate experience with good friends and good food. Which makes me realize that if only a pot of basil on your doorstep to make a pesto or garnish a tomato, or plant a row of lettuce in your flower garden we can all benefit from the satisfaction of growing your own on any scale. Do it yourself (DIY) farm to table one step at a time.

 

 

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