At the heart of artists’ experience at the Lucas Artists Programs is the time spent around the table--artists and friends leaning together over artisanal meals created by the LAP’s culinary artist. Experience some of these tastes and moments here.
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A Taste of Place: Eden’s Greens
By Andrea Blum, Montalvo Culinary Artist Knowing where your food comes from is a key aspect of the menus created here each day. Eden’s greens are a fixture at the LAP table and they are very special--Eden only grows them for us. This is not the run-of-the-mill salad mix that you might see at Whole Foods or even at the farmer’s market. They are an art to themselves, with layers of flavor that brighten with each bite. They are alive and full of energy and when you eat them you notice a special power with every forkful. Read More >> |
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A Taste of Place: Edible Flowers with Kija Lucas
By Andrea Blum, Montalvo Culinary Artist Visual artist Kija Lucas came for a visit last week. We have been working on a project for over a year, documenting the seasonal ingredients I use in my meals, with the goal of creating a unique Montalvo-centric book with recipes and stories that play off her incredible images. Those special ingredients come from my travels to the farmer’s markets, from excursions into the woods, from dives into the sea, from walks on the beach, from my garden, and sometimes from the side of the road or plucked from a tree and into a basket. For me, finding food is an adventure. Read More >> |
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A Taste of Place: Tongan Feast and Giving Thanks
By Andrea Blum, Montalvo Culinary Artist Tongan Artist Kalisolaite ‘Uhila has family at the center of his practice. “The importance of family in my work signifies being grounded and community,” he told me recently. Before leaving Montalvo at the end of April, he invited his extended family and the other residents for a Tongan feast. Read More >> |
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A Taste of Place: Fava Beans and Mezcal
By Andrea Blum, Montalvo Culinary Artist I didn’t know I would be pairing fava beans with distilled mezcal last week, but I did. And it was under the auspices of the SETI institute, the scientific organization dedicated to exploring and understanding the origin and nature of life in the universe. How wonderful that one can combine food, drink and our relationship to the universe, all in one meal! Read More >> |
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ON THE MENU: Wisteria Dinner
Amid the peppery smell of white wisteria picked from the front terrace of the LAP dining room, the artists lean together and talk about the global power of textiles, the benefits of journaling, and the books they are reading. Read More >> |
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A Taste of Place: Anchovies
By Andrea Blum, Montalvo Culinary artist Have you ever had a fresh anchovy? Most people only experience them packed with oil and preserved with salt on some random Caesar salad. But this fish, this tiny unassuming guppy-like sea creature is a love of mine, eaten fresh or preserved. Read More >> |
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A Taste of Place: Sablefish
By Andrea Blum, Montalvo Culinary Artist What I love about sablefish is that it’s hard to overcook. The high fat content helps this fish not to dry out and instead to caramelize as it cooks. I cook it in a hot wood oven with garlic, miso and ginger, a truly magical combination. Next week, I plan to cook it in the smoker. Read More >> |
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Changing Patterns: Dominoes after Dinner
By Lori Wood, Lucas Artists Residency Manager After dinner in the LAP Commons, a season of dominoes. With the fireplace lit and the lights down, the Commons is filled with the sound of dominoes clicking, subtle boasts, and bursts of triumphant laughter. The tiles stretch out in patterns across the redwood table. The patterns change. Read More >> |
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A Taste of Place: Cassoulet
By Andrea Blum, Montalvo Culinary Artist Some tools of the trade stay with you all your life. While traveling in France almost 20 years ago, I acquired a ceramic dish that as has become part of my quiver for cooking. It’s known as a cassole, a traditional earthenware dish where one cooks a cassoulet. The outside of the dish is rough and still burnt from the firing, while the inside is glazed smooth. It’s a piece of earth I cherish like an heirloom jewel. Read More >> |
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A Taste of Place: Wild Garlic Flowers
By Andrea Blum, Montalvo Culinary Artist This week, I transformed a Tuscan meal into a Northern Californian one--a typical meal like I would find in the place I call the home of my heart--the Chianti region, just 45 minutes south of Florence in San Casciano in Val di Pesa. I would often go to lunch at the Ponte Rotto (Broken Bridge), a small grocery store on a country road with a room in the back turned osteria during the lunch hour. Everyone from farm worker to bureaucrat would come there to eat. It was a place to have a good, simple meal. That place was my inspiration for a dinner this week. Read More >> |
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A Taste of Place: Passover Lunch
By Andrea Blum, Montalvo Culinary Artist It was Passover last week and I made the residents an Ashkenazi lunch with most of the fixings of a Seder, the symbolic meal that recounts the story of freedom from slavery for the Jewish people. We had matzo flatbread, a cardamom matzo ball soup, brisket and haroset that we sandwich in between the matzo with a bit of horseradish, one of those things from childhood that sticks with you as a favorite food throughout your life. Read More >> |
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A Taste of Place: The Color of Marigolds and Calendula
By Andrea Blum, Montalvo Culinary Artist Fifteen pounds of carrots arrived at my doorstep last week. It was a mistake delivery and a bit alarming to have so many carrots piled on my kitchen island. So what to do? Cook everything orange! Read More >> |
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A Taste of Place: Magnolia Dinner
By Andrea Blum, Montalvo Culinary Artist This week, magnolias are in bloom. It’s one of my favorite flowers and I look forward to finding them in the landscape each year. Even when the spent flowers tumble to the table, I still love the branches! I adorned the table this week with flowering magnolia branches, and as you can see, the conversation around the table happened under, around and through them. Read More >> |
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ON THE MENU: Artists Eat Crab
Some dinners take concentration. When artists eat crab, it gets mighty quiet. Just the sound of cracking shells, a muted, industrious sound with short snippets of conversation. Read More >> |
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ON THE MENU: Lamb Leg Brochettes
Tonight we used fire to cook the meal, welcoming new residents who have come great distances to the warm dinner at the Lucas Artists Program, and the tastes of red radishes with olive oil and sea salt, carrots with cardamom, brussels sprouts with date syrup . . . Read More >> |
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A Taste of Place: "Heaven is Leftover Indian Food!"
By Andrea Blum, Montalvo Culinary Artist Some of my best kitchen memories are from cooking with women in home kitchens around the world. I am especially excited when these worldly women (and men) come to the culinary kitchen at the Lucas Artists Program and share their life stories and food. On Friday, Shirisha Gopisetti, a volunteer in the Montalvo gardens, came with her daughter Manasi to help make the artists' lunch. We planned a vegan Indian menu together. Read More >> |
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A Taste of Place: Golden Chanterelles
By Andrea Blum, Montalvo Culinary Artist No better ingredient represents the taste of place, or terroir, as the golden chanterelle that pops up near the Montalvo grounds. Some years, chanterelles are plentiful and some years nil. This year is somewhere in between, as the rains have been paltry and the weather warm compared to last winter's deluge. Read More >> |
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Calling for Justice and Responding with Beauty
By Lori Wood, Lucas Artists Residency Manager On a cold day in December, composer Byron Au Yong welcomed our guests to a special dinner in the LAP dining room as a conductor would orchestrate a choir—hand in the air, commanding. The guests fell silent, surprised. Then Au Yong started with a sound, one long tone that rose in volume as he handed it off to us, and we took it up and carried it as Au Yong introduced new musical lines, layer over layer, and conducted our untrained voices in an extemporaneous composition. Read More >> |
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Inclusion: Points of Departure
by Lori Wood, Lucas Artists Residency Manager Around the table with Simón Adinia Hanukai on December 7, 2017, we spoke about inclusion. Where can we even begin? We started with questions: How do we undo whiteness? How do we share blame? How do we find acceptance? How can we protect one another's human rights? Read More >> |
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A Taste of Place: Bay Leaves & Rosemary
By Andrea Blum, Montalvo Culinary Artist Four nights a week at the LAP, we gather around the table for artist dinner and experience the taste of place. Montalvo's grounds provide endless foraging possibilities to add local flavors to our meals. The California Bay Laurel (Umbellularia californica) is a favorite of mine. Its leaves are much more pungent than the dried leaves we find in the stores, and it’s a variety never found in the spice aisle. Read More >> |
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Questioning Everything: A Never-Ending Work in Progress
By Lori Wood, Lucas Artists Residency Manager In December, Bay Area arts magazine Art Practical reached out to arts leaders in the South Bay and invited them to a specially-curated dinner on December 11 at the Lucas Artists Program at Montalvo. Their invitation: "Build community. Share resources. Discuss methods and experiences that you or your institution has had in creating visibility, forming leadership opportunities, and engaging audiences to advance cultural equity in the arts." Read More >> |
