Sunday, April 18, 2010

Freddie Brice Show at KS Art Gallery gets fantastic reviews in the New Yorker and the New York Times this week!

Bear by Freddie Brice.
An extraordinary show of black and white paintings by a then 70-year old Outsider artist gets rave reviews in the New Yorker magazine and the New York Times this week.

The New York Times review by critic Ken Johnson:

and the New Yorker review:


March 27 - May 1, 2010

opening reception: Saturday, March 27,  6 - 8 pm

including the re-mastered video:
Freddie Brice Paints Two Paintings 1990
by Les LeVeque and Kerry Schuss

73 Leonard Street
New York, NY 10013

--Monica Forrestall

Saturday, April 3, 2010

Making organic swiss chocolate with a master candy maker at Durig Chocolatier in Lausanne

Decadent, delicious, delightful! On a recent trip to Switzerland I got to live out a Willie Wonka fantasy and learnt how to make molded chocolate candy in the famous kitchens of Lausanne's Durig Chocolatier side by side with the world famous chocolatier, Daniel Durig. Daniel, an artisinal chocolate-maker makes certified organic fair-trade chocolates. In his mini-lab, I got to see some of the best ingredients he insists on using, like the Criollos cocoa beans from South America. Daniel's large chocolate kitchen is side by side with his exquisitely pretty shop in Lausanne.

Step one was to choose the mold to use. I thought Max would appreciate the smiling crocodile, since reptiles are his favorite section of the Museum of Natural History back home.

Then using some liquified white chocolate, with a fine paint brush, I painted the inside details (claws, eyes) of a cheerful crocodile mold with white chocolate.

The pot of melted white chocolate with brushes I used.
Below: Criollos cocoa bean pods.

Next step, after we let the mold and white chocolate set in the fridge for a few minutes, was to fill the mold with chocolate. We had our choice of milk or dark. It was a heady extraordinary aroma of whirling warm chocolate coming from the two chocolate machines spinning side by side; milk on the left kept warmed to 27 degrees Celcius and dark chocolate on the right, which is maintained at 29 degrees.
Then we held the molds over a vibrating machine which helped to move the chocolate around in the mold and settle covering all the areas. 
Close up of croc getting made.

We did two "fill up" of the milk chocolate into the molds, with chilling time in the fridge between each filling. Then it was time to pop the molds open to see our handiwork.
Voila, a "delicieux crocodile cadeaux" for Max! 
Other chocolate molds of their best selling truffles in the chocolate factory, some empty, some with a coating of chocolate, waiting to be filled with delicious fillings of caramel or orange paste.
Below: some finished fish waiting to be packaged for the shop. They were so pretty, I bought one for my BF and another for BF hubby.

The pretty Durig Chocolatier shop, next to the candy making kitchens. 
Here's a link to his website where anyone can order from! 

Finally, below,  Max enjoying his croc...immensely.
--Monica Forrestall

Sunday, March 28, 2010

Switzerland--Way Beyond Fondue

It is very possible to spend several days in Switzerland, and not eat any fondue. Here is a sampling of some of the extraordinary dishes I got to try, while visiting Switzerland. Food glorious food.
Yes, this is a cheese dish, and one of the cheeses is soft and runny. It was all divine. 


Gotta love it when the waiter finishes off the caramelizing of top crust of your creme brulee
at the table, with a mini-flame torch.

Gazpacho and a cube of jellied beet atop puree of carrot.
In the Swiss wine region. 

All photography copyright: Monica Forrestall