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Let's Eat: Works from the GW Permanent Collection

December 7, 2011 - February 10, 2012

(Works listed in order of exhibition, from left to right)

1. Lee Newman, Hamburger, 1982, oil on canvas, 7-1/4" x 9-1/2"

DC artist Lee Newman (b. 1952) received both his BFA and MFA from American University, as well as a Fulbright Scholarship from the Academy of Fine Arts in Vienna. Most well known for his figural works, Newman is accomplished in both painting and printmaking.

1-16 oz. Can Black beans, drained and rinsed
1/2 Green bell pepper, cut into 2" pieces
1/2 Onion, cut into wedges
3 Cloves Garlic cloves, peeled
1 Egg
1 Tbsp. Chili powder
1 Tbsp. Cumin
1 tsp. Thai chili sauce or hot sauce
1/2 Cup Bread crumbs

- If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375° F and lightly oil a baking sheet.
- In a medium bowl, mash black beans with a fork until thick and pasty.
- In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
- In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
- Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
- If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

2. Nancy Breslin, 6.29.05. Snack at the Tate Modern, London. 4 sec. pinhole exposure, 2005, pinhole photograph, 9-1/2" x 9-1/2"

A photographer in Newark, Delaware, Breslin decided to leave her first career as an academic psychiatrist to pursue a second career as an artist. She completed an MFA at the University of Delaware in 2000 and received Individual Artist Fellowships from the Delaware Division of the Arts in 2003 and 2008. She has had solo shows at the Mezzanine Gallery in Wilmington, DE; the Arlington Arts Center, Arlington, VA; and the Saint Joseph's University Gallery, Philadelphia, PA. Her work has been included in over 50 group exhibitions, including More Photographs Than Bricks in the Luther W. Brady Art Gallery. The recipe is based on one of Frida Kahlo's favorite meals, stuffed poblano peppers.

1 Cup Quinoa
1 Cup Water
2 Red bell peppers
1/2 Granny Smith apple, cored and chopped
1 Tbsp. Fresh lime juice
1 tsp. Olive oil
1 Clove Garlic, minced
1-1/2 Tbsp. Fresh parsley, chopped
1-1/2 Tbsp. Fresh mint, chopped
1 Cup Tomatoes chopped
3 Green onions, thinly sliced
Sea salt and pepper to taste

- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Preheat oven to 350° F. Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.
- Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4" of water.
- Bake in preheated oven until the peppers are tender and the quinoa is hot, about 20 minutes.

3. Petra Gerber (MFA 1995), Antipasto, 1994, watercolor, 20-1/2" x 28"

Petra Gerber, a Washington-based artist, received her MFA from George Washington University and specializes in watercolor paintings of still-life, landscapes, and imaginative works based on the cosmos. She currently teaches privately and at The William Woodward School of Fine Art.

2 Red bell peppers
2 Zucchini, cut in half lengthwise
2 Japanese eggplant, cut in half lengthwise (about 8 oz.)
1/4 Cup Fresh parsley, chopped
1/4 Cup Balsamic vinegar
1 Tbsp. Extra virgin olive oil
1/4 tsp. Salt
6 Cloves Garlic, peeled and crushed

- Prepare grill.
- Place peppers on grill rack; grill 15 minutes or until charred, turning occasionally. Place peppers in a zip-top plastic bag; seal and let stand 15 minutes. Peel peppers; discard seeds and membranes. Coarsely chop peppers; return to bag.
- Place zucchini and eggplant on grill rack; grill 10 minutes, turning occasionally. Remove zucchini and eggplant from grill; let stand 10 minutes. Coarsely chop zucchini and eggplant; add to chopped peppers.
- Combine parsley and remaining ingredients, stirring with a whisk. Pour the parsley mixture over pepper mixture. Seal bag; toss gently to coat. Refrigerate at least 2 hours or overnight before serving.
(Cooking Light, September 2003)

4. Menu, Aztec Club of 1847, Harvard Club of New York City, 1924, printed ink on paper, 8-5/8" x 6". Ulysses S. Grant III Collection.

The Aztec Club of 1847 is a historic society founded in 1847 by United States Army officers of the Mexican-American War, including Ulysses S. Grant. The original site of the club was the 18th century former palace in Mexico City, formerly for the Viceroy of Spain. The club exists as a hereditary organization including members who can trace a direct lineal connection to those originally eligible.

1 Medium Cucumber, chopped
1 8-3/4 oz. Can Whole kernel corn, drained
1 16 oz. Can Stewed tomatoes, drained and sliced
1 Green bell pepper, chopped
1 Red bell pepper, chopped
2 Tbsp. Red wine vinegar
1 Tbsp. Crushed red pepper flakes
1/2 tsp. Garlic, minced
1/2 tsp. Cumin
1/4 tsp. Dried cilantro
1/4 tsp. Salt
1/8 tsp. Ground black pepper

- In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar.
- Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper.
- Cover, and chill at least 30 minutes before serving.

5. Paul Wayland Bartlett, Two Fish, bronze, 4" x 9-1/2" x 4"

Paul W. Bartlett (1865-1925) was an American sculptor who spent most of his life in France. He worked primarily with bronze in the academic tradition of Europe. He modeled animals under Emmanuel Frémiet and completed the Apotheosis of Democracy, the sculptural pediment over the House entrance on the U.S. Capitol's east front in 1916.

1 oz. Olive oil
2-3 lbs. Black Sea Bass or Halibut filet
2 Each Shallots, sliced thin
1 Each Garlic, crushed
1 lb. Mushrooms, sliced
1 Tbsp. Parsley, chopped
1 tsp. Tarragon, chopped
8 Leaves Basil, chopped
1 tsp. Salt
1 tsp. Pepper
2 Cups Clam broth
Splash Each of Lemon juice or Tarragon vinegar

- Pour olive oil into 12" saute pan.
- Put whole gutted and butterflied sea bass in pan. Substitute halibut steaks, if you like.
- Sprinkle fish with shallots, garlic, salt and pepper.
- Add mushrooms next to the fish.
- Add the clam broth to the pan.
- Cover the pan and bring to a boil over medium-high heat.
- As soon as liquid reaches a boil, lower the heat to low.
- Cook fish covered for 8 minutes, or until done. Remove fish and keep warm.
- Flesh should come easily away from the bones when fish is cooked.
- Add the herbs to the pan and reduce pan juices until a nice sauce has formed.
- Finish with a splash of lemon juice or tarragon vinegar.
- Pour sauce over the fish. Serve with rice, potatoes, or small white beans.
(University Chef, Robert Donis)

6. Jared B. Miller (MFA 2002), Caramel Apples, graphite on paper, 28" x 22-1/2"

GW alumnus Jared Miller is a Washington-based artist who works in oil, pastel, and graphite for his drawings and paintings. With a focus on portraiture, his pieces have been recognized in group and solo exhibitions throughout the Washington area.

1 Granny Smith apple, cored
1 Tbsp. Brown sugar
1/4 tsp. Ground cinnamon

- Fill the core of the apple with the brown sugar and cinnamon.
- Wrap the apple in a large piece of heavy aluminum foil, twisting the extra foil into a tail for a handle.
- Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened.
- Remove and unwrap, being careful of the hot sugar.

7. Petra Gerber, Chocolate Strawberry Shortcake, watercolor, 10-1/2" x 11-3/4". Lent anonymously.

Butter or cooking spray, to grease
1/2 Cup Cocoa powder
1/3 Cup Hot water, for water bath
2 tsp. Instant coffee powder
2 tsp. Boiling water
4-1/2 Cups Almond meal
1/2 Cup Powdered sugar
3 Eggs, separated
1 Carton Strawberries, washed, sliced, to serve

- Preheat oven to 350° F. Lightly coat a round 9" pan with butter or cooking spray to grease. Line the base with non-stick baking paper.
- Combine the cocoa powder and hot water in a medium bowl. Combine the instant coffee powder and boiling water in a cup. Add the coffee to the cocoa mixture and stir until combined.
- Add almond meal, sugar and egg yolks to cocoa mixture, and stir until well combined.
- Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
- Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from oven. Carefully remove cake pan from water bath and set aside for 20 minutes to cool. Turn cake onto a wire rack and remove paper. Set aside for a further 20 minutes or until cooled to room temperature.
- Cut cake into wedges and carefully transfer to serving plates. Serve with sliced strawberries arranged on top.

8. Potted Plant with Grapes, jade, 12-1/2" x 10" x 5-1/2"

Gift to the University from international visitors.

1/2 Cup Onion, chopped
1/2 Cup Red wine vinegar
1/2 Cup Dry red wine
1/4 Cup Dried figs, chopped
2 Tbsp. Sugar
2 Tbsp. Hot paprika
1 tsp. Grated peeled fresh ginger
1-3" Cinnamon stick
1 Cup Seedless green grapes, halved
1 Cup Seedless red grapes, halved
4-4 oz. Skinless, boneless chicken breast halves
2 tsp. Vegetable oil
1/2 tsp. Salt
1/4 tsp. Freshly ground black pepper

- Prepare grill.
- Combine first 8 ingredients in a medium saucepan over medium-high heat. Bring to a boil; cook 10 minutes.
- Stir in grapes; reduce heat, and simmer 20 minutes. Remove cinnamon stick.
- Coat chicken with oil; sprinkle with salt and pepper. Grill 5 minutes on each side or until done.
- Serve with chutney.
(Cooking Light, June 2002)

9. N. Jay Jaffee, Still Life with Vegetables, silver print, 7" x 8-3/4"

After serving in World War II, N. Jay Jaffee (1921-1999) used black-and-white photography to pursue social insights on the streets of New York City. His works have been featured in many exhibitions and permanent collections in the U.S. and abroad. GW owns and has exhibited his work extensively.

1 Acorn squash
1 Delicata squash
1 Butternut squash, small
2 tsp. Grapeseed oil/ butter
1 oz. Honey, local wildflower

Curry Ingredients:
3 Shallots, sliced thinly
1/2 tsp. Anise seeds
2 tsp. Cumin seeds, ground
1 tsp. Coriander seeds, ground
1-1/2" Ginger root, peeled, rough chop
1/2 Thai pepper

Cilantro, small bunch
Basil, small bunch
7 oz. Coconut milk, light
2 Cups Basmati rice, cooked

- Heat oven to 350° F.
- Peel all squash with serrated vegetable peeler and quarter lengthwise.
- Split these quarters in half.
- Melt together honey and oil.
- Brush squashes with honey butter/oil and roast in oven until lightly brown.
- Turn a few times. Check after 20 minutes.
- Combine shallots, anise, cumin, coriander, ginger and pepper in food processor. Blend until a smooth paste forms, remove, set aside.
- De-stem herbs, transfer them to a food processor, and puree.
- Add coconut milk and process until well-blended.
- Mix coconut herbal mixture with the spice paste until a light sauce is formed.
- Warm gently and serve with the trio of squashes and the basmati rice.
(University Chef, Robert Donis)

10. Henryk Fantazos, Flying Apples, 1975, oil and tempera, 18-1/2" x 23"

Born in Poland in 1944, Henryk Fantazos attended the Academy of Fine Arts in Krakow, where he developed his meticulous style. Fantazos's pieces are characterized by the surreal and fantastical elements of his figures and landscapes. He has exhibited work in both Europe and the U.S., and currently resides in North Carolina. He was one of four painters featured in the 1977 Dimock Gallery exhibition, Metaphorical Trends in Contemporary Polish Art.

1 Gala apples
1 Lemon, juice & peel
1 Vanilla bean, split & scraped
1 Cinnamon stick
1 Mint sprig
1/4 Cup Dark brown sugar
1/4 Cup Water
Vanilla yogurt/ice cream

- Peel and core apples. Cut into 1/2" chunks.
- Peel lemon with vegetable peeler in long slices. Do not peel the white part of lemon.
- Put all of the ingredients together in a 2 qt. pot with lid.
- Cover and cook gently for 20 minutes.
- Mash ingredients in pot with a potato masher. Refrigerate until cool.
- Serve apple sauce in small bowl or glass cup with vanilla yogurt and chilled apple dumpling.

1-1/4 Cups Cortland apples
2 Tbsp. Bread crumbs, fine, dry
1/4 tsp. Light brown sugar
Cinnamon, ground
Pinch Mace, ground
1 Egg, large, organic
Poaching liquid:
2 Cups Apple cider
1 Cup Water

- Peel, core and grate apples into medium sized bowl.
- Beat egg lightly.
- Combine the apples with the bread crumbs, apple cider, sugar, spices, and egg.
- Stir well to mix ingredients. Refrigerate for 20 minutes.
- Scoop apple mixture with melon baller to make 1/2" balls.
- Poach apple balls in slowly simmering poaching liquid for 3 minutes.
- Remove dumplings with a slotted spoon, cool, and serve with apple sauce and yogurt/ice cream.
(University Chef, Robert Donis)

11. Luigi Rist, Seashells and Garlic woodblocks, each approx. 9-1/2" x 9-1/2"

It was only later in his life that Luigi Rist (1888-1959) discovered his love for printmaking. He was greatly inspired by traditional Japanese woodblock prints, but created original works that were distinctly American.

8 Clams, littleneck
1/2 lb. Bay scallops
2 Tomatoes, firm, ripe
1 Tbsp. Creole hot sauce
1 Lemon, juice
4 Key Lime, juice
1 Tbsp. Olive oil
1 Tbsp. Honey
Salt and pepper, to taste
1 Tbsp. Green jalapeno chile
1 Tbsp. Red jalapeno chile
2 Tbsp. Cilantro, finely julienned
2 Tbsp. Mint, finely julienned
1 Shallots, minced
1 Small bag each of each tortilla chips & flatbread

- Shuck bay scallops, rinse, and cut into 1/4" slices.
- Shuck clams into same bowl and reserve.
- Peel and seed tomato. Cut into 1/4" dice. Put into separate bowl.
- Mince shallots, red pepper and green pepper and combine with tomatoes.
- Julienne herbs and set aside.
- Combine creole sauce, citrus juices, olive oil and honey. Whisk lightly to combine.
- Pour creole mixture over seafood and marinate for 3 minutes. Drain excess liquids over colander.
- Sprinkle tomato-pepper-shallot mixture over seafood.
- Sprinkle herbs over all and taste for seasoning.
- Serve in shallow bowls or in seashells.
- Garnish with chips and flatbread.
(University Chef, Robert Donis)

12. John Gruen, Still Life with Onion, 1978, silver print, 14" x 18"

John Gruen (b. 1941) is a still life photographer whose works have been featured in museums and exhibitions internationally. His photographs often hearken back to seventeenth-century Dutch still life paintings.

2 Sweet potatoes
1 Tbsp. Olive oil
2 Red bell peppers, thinly sliced
1 Sweet onion, thinly sliced
1/4 Cup Fat-free sour cream
Salt and pepper, to taste

- Preheat oven to 450° F. Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper
- Sauté until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
- Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.

13. Bonnie B. Collier (MFA 1971), Jello Mold with Lettuce, 1971, ceramic, 9" h.

Maryland-based artist Bonnie B. Collier, aside from her dedicated involvement in art education, has had an active artistic career. She has participated in manyHer work has been featured in a number of exhibitions, publications, and institutional collections.

1-3 oz. Box Sugar-free orange gelatin
1 Cup Boiling water
1/2 Cup Cold water
1 Cup Crushed pineapple in juice
1 Cup Mandarin orange, drained
1 Cup Light whipped topping, thawed if frozen
1 Cup Low-fat plain yogurt

- In square 8" x 8" dish, combine gelatin and boiling water and stir until gelatin is dissolved.
- Add cold water, pineapple and Mandarin oranges.
- Chill until almost set.
- Combine whipped topping and yogurt. Fold into gelatin mixture.
- Chill for at least three hours, cut into 9 equal squares and serve.

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