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Late-Summer Recipes from Gather by D’Amico Chef Josh Brown

Make the most of the season with two new recipes created especially for at-home cooks by Josh Brown, executive chef at the Walker’s acclaimed restaurant Gather by D’Amico (you might also want to try the raw-and-cooked vegetable salad  that has become a popular mainstay on Gather’s lunch menu). For one dish, Brown paired the sweetness […]

Make the most of the season with two new recipes created especially for at-home cooks by Josh Brown, executive chef at the Walker’s acclaimed restaurant Gather by D’Amico (you might also want to try the raw-and-cooked vegetable salad  that has become a popular mainstay on Gather’s lunch menu).

For one dish, Brown paired the sweetness of a perfectly ripe, late-summer tomato with the creaminess of buratta in a salad that “is the essence of simple yet flavorful eating this time of year” he says, adding that buratta, made from mozzarella and cream,  is “one of the sexiest cheeses right now,” showing up on menus all over. “We pair it with buttermilk chicken, artichokes, chard, and sweet peas at Gather—and it’s a hit.”

His other recipe is a seasonal take on steak-and-potatoes: chili-crusted tenderloin with sweet corn risotto and green tomato chimichurri. “Add a few Negra Modelos or a Dos Equis and you’re set with the perfect Sunday night dinner.” 

BURATTA WITH HEIRLOOM TOMATO, WATERMELON, BAGUETTE AND ARUGULA PESTO

6 oz                  buratta, divided in one-ounce pieces

6 cups              heirloom or other top-quality tomato, diced

1 cup               watermelon, diced

3 T                   shallots, thinly sliced

1tsp                 fresh chili, thinly sliced (I like Serranos, but use your favorite)

2T                    fresh ginger juice (grate ginger; squeeze out juice; discard solids)

2T                    pine nuts, toasted

3T                    green onion, thinly sliced on a bias (both white and green parts are fine)

4T                    extra virgin olive oil

6                      baguette slices, grilled or toasted

Salt and pepper

Toss tomato, watermelon, shallot, ginger juice, pine nuts, green onion and olive oil in a bowl til everything is mixed evenly. Divide the salad between six bowls; top each with buratta and a baguette slice smothered in arugula pesto. Drizzle with olive oil; finish with fresh cracked pepper and sea salt.

Arugula pesto

2 cups             wild arugula

3                      garlic cloves, boiled in whole milk, strained, patted dry

3T                    toasted pine nuts

1T                    lemon zest

2T                    lemon juice

1/2 cup            fresh grated parmesan

1 cup               extra virgin olive oil

Salt and pepper

Puree all ingredients in a blender til fairly smooth; season with salt and pepper and refrigerate.

 

GRILLED TENDERLOIN WITH CORN RISOTTO AND GREEN TOMATO CHIMICHURRI

 

Tenderloin marinade

6                      tenderloin steaks, 7 oz each

1T                    salt

1 can               chipotle en adobo

4                      ancho chilis (soak in hot water for 10 minutes, remove)

3/4 cup            canola oil

1/2 cup            lime juice

Puree the salt, anchos, chipotle en adobo, lime juice in a blender. Slowly add oil to emulsify. Rub the tenderloins with the marinade and refrigerate for 4 to 6 hours. Grill to your preferred temperature.

 

Sweet corn risotto

2-1/2 cups       fresh corn kernels

1 cup               onion, diced small

4 T                   butter

7 cups              chicken stock (hot)

2 cups              Arborio rice

1 cup               white wine

1/2 cup            grated cotija cheese 

2 T                   chopped cilantro

2 T                   sliced green onions

4T                    butter

Sauté onions in butter on medium/medium-high heat til translucent. Add the rice, saute for 2-3 more minutes. Add 1/2 cup of white wine; cook, stirring constantly, til the wine is gone. Repeat with the other 1/2 cup of wine. Add chicken stock 1 cup at a time, stirring constantly and cooking til the stock is almost gone before adding another cup. Continue til the chicken stock is gone, about 20-25 minutes. (Constant stirring is the key to a creamy risotto, and to keep rice from sticking to pan bottom.) Turn off heat and stir in corn, cilantro, butter, and cheese til combined.

 

Green tomato chimichurri

1 cup               tomatillos, diced small

1T                    garlic, chopped

1T                    fresno chili or jalapeno, diced small

1/2 cup            chopped cilantro

1/2 cup            green onion sliced thin

1/4 cup            red wine vinegar

1/2 cup            extra virgin olive oil

1/2 tsp             kosher salt

Combine all ingredients in a bowl and let it sit for 30-45 minutes so the flavors can come together.

 

Snap-Happy: Interns’ Photo Spree Around the Walker

What happens when you give a trio of Walker interns some new snazzy cameras and tell them to spend the day photographing? Last week, Ashley Monk, Chyna Bounds and I got to test-drive the new Pentax K-01 camera designed by Marc Newson, which just got stocked at Walker shop. After assembling the cameras, charging the batteries, and […]

What happens when you give a trio of Walker interns some new snazzy cameras and tell them to spend the day photographing? Last week, Ashley Monk, Chyna Bounds and I got to test-drive the new Pentax K-01 camera designed by Marc Newson, which just got stocked at Walker shop. After assembling the cameras, charging the batteries, and giving the manual/cheat sheet a quick read, we were ready for adventure.
 
We soon gave up on the instructions and opted for hands-on learning – this camera is that easy to use. Below is a small sampling of what we captured around the Walker. All images were uploaded straight from the camera, unaltered. Anything that looks edited is merely an example of the awesome powers of this camera. (See more images on Flickr in the Walker’s group pool.
Our first stop was the kitchen at Gather by D’Amico, where the chefs were hustling with preparations for lunch, but kindly accommodated us shutterbugs. Even though the images here were the very first ones using the camera, it made all of that food look extra delicious! 

 

Chyna

 
Kitchen at Gather by D’Amico by Ashley
 
 
Next, we meandered outside to the new boulders sculpture by Jim Hodges, which on a bright sunny day was intensely glowing, its colored mirror surfaces bouncing off of each other.
 
Jim Hodges’ outdoor sculpture by Chyna
Jim Hodges’ outdoor sculpture by Rachel
 
Jim Hodges’ outdoor sculpture by Ashley

 

Then it was down the hill to the Sculpture Garden next – of course, the iconic Spoon Bridge has to be part of the fun.

 

Minneapolis Sculpture Garden by Rachel
 
Minneapolis Sculpture Garden by Chyna
 
Minneapolis Sculpture Garden by Ashley
 
After our outdoor fun, we headed back inside for a quick, behind-the-scenes tour of the Walker’s underground studio, used by staff photographers Cameron Wittig and Gene Pittman.  

Studio by Rachel

 
 

Studio by Chyna

 
Studio by Ashley
 Although we took photos of the same things, with the Pentax’s amazing array of modes and options, we each took a different approach and came out with some wonderful images.

Come try this camera for yourself at the Walker Shop from 5-9pm this Thursday (May 10). Use it to capture a Minneapolis spring evening and get advice and tips from Pentax pros. The first 100 test photogs receive a free memory card and cocktail, compliments of Cool Hunting.

 

Skull, Skull, Skull, and Buried Human Skeleton

Just digging up some festive art for today. Happy Halloween! Katharina Fritsch, Totenkopf (Skull), 1997/1998, porcelain/paint Sherrie Levine, Skull, 2001, bronze Kris Martin, Still alive, 2010, silver-plated bronze Installation shot from The Quick and the Dead For 2009’s exhibition The Quick and the Dead, Kris Martin created a piece that involved burying a human skeleton […]

Just digging up some festive art for today. Happy Halloween!



Katharina Fritsch, Totenkopf (Skull), 1997/1998, porcelain/paint

Sherrie Levine, Skull, 2001, bronze

Kris Martin, Still alive, 2010, silver-plated bronze
Installation shot from The Quick and the Dead

For 2009’s exhibition The Quick and the Dead, Kris Martin created a piece that involved burying a human skeleton somewhere on the Walker’s grounds. Where is it? To find the location of the skeleton, follow the coordinates printed on the official certificate. Where did we get the skeleton? It was donated to the Walker by Kiki Smith who was given the skeleton by David Wojnarowicz.

Gather by D’Amico’s Chef Josh Brown: best tastes of late summer

Coming on the heels of two new reviews for Gather (City Pages, Star Tribune),  this story was originally published in the September/October issue of Walker magazine; it’s accompanied by a recipe for chef Josh Brown’s raw-and-cooked vegetable salad. Besides the not-inconsiderable task of presiding over Gather by D’Amico, the Walker’s new restaurant that launched in June, chef Josh Brown […]

Coming on the heels of two new reviews for Gather (City PagesStar Tribune),  this story was originally published in the September/October issue of Walker magazine; it’s accompanied by a recipe for chef Josh Brown’s raw-and-cooked vegetable salad.

Besides the not-inconsiderable task of presiding over Gather by D’Amico, the Walker’s new restaurant that launched in June, chef Josh Brown has been tending a new vegetable plot at home—his first of any size since he was a kid in rural Montana. “Watching everything growing has definitely been a source of inspiration for Gather,” he says.

Recently he sat down to talk seasonal food and look toward the summer transition into fall. For Brown, tomatoes are “one last end-of-summer hurrah” that, as he points out, can be had until early October. Rather than fuss with this fruit, he prefers to let its sweetness stand out: “I just eat them with salt, pepper, and olive oil, or I make my wife’s favorite dish: pasta with fresh tomatoes, basil, olive oil, garlic, and parmesan. Of course, it only works with excellent tomatoes.” Leeks, another late-summer favorite that the chef enjoys braising and pairing with swordfish, also become available in late summer. As greens like chard and kale come into their own, he uses a simple preparation he picked up from a fellow cook: “Add salt and a pat of butter to boiling water before blanching your greens—the butter sticks to them and they’re delicious served with chicken or beef.”

Given the locally sourced and seasonal focus of Gather, Brown develops new dishes monthly as certain ingredients reach their peak. But the raw and cooked salad endures on the menu—not just because it’s one of his personal favorites, but because its components change depending on what’s freshest. “As summer ends, we’ll be trading out the beans and asparagus, probably with Brussels sprouts and a root vegetable,” he says.

As these items come into season, Brown turns on the oven. “Parsnips, turnips, kohlrabi, beets, and the like are really good as a hash, diced up small and slowroasted,” he says. Kohlrabi in particular, a lesser-known member of the cabbage family, takes him instantly back to that large garden of his childhood. “It has always stood out in my mind—something about the way it grows, watching my mother and grandmother picking it. Food sparks so many vivid memories for me; it’s one of the reasons I love cooking.”

Josh Brown’s Raw & Cooked Salad with Mustard Vinaigrette
Serves 2. As Brown notes, this salad can change based on what’s in season, so swap out and add in vegetables — the key is freshness. 

3      sliced asparagus spears, lightly blanched
3 oz   fennel and fennel fronds
2 oz      sliced radish
3 oz   sliced haricot vert, lightly blanched
1 oz    Hong Kong scallion
lemon vinaigrette (see below)
1 oz    ricotta salata
6 slices     soft boiled egg (see below)

Eggs: Cover eggs in cold water in a saucepan; bring to a boil and turn the heat off. Let stand for 7 minutes, then put eggs into an ice bath.

Lemon vinaigrette (makes extra)
1/2 c.      lemon juice
1T        lemon zest
1T       Dijon mustard
2T        minced shallot
1C       extra-virgin olive oil
3T        chopped basil

Mix lemon, zest,Dijon, and shallot in a bowl; whisk in the olive oil, then add basil and season with salt and pepper.

Plate set up: Salt and pepper the eggs and place in triangles on two plates. Toss all vegetables with vinaigrette and place on the plates; top with ricotta salata.

 

 

Bits & Pieces: Todd Haynes, WACPacks, prize artists, and more

Director Todd Haynes and his films have appeared at the Walker on a number of occasions, including a few weeks ago when he talked with his good friend Kelly Reichardt at the regional premiere of her new film Meek’s Cutoff. Now he’s gearing up to film a May 31 concert by My Morning Jacket — the […]

The Design Show also recognized the Walker for its exhibitions and catalogues for Yves Klein: With the Void, Full Powers and From Here to There: Alec Soth’s America (by designers Dante Carlos and Emmet Byrne). Click here for all the 2011 winners.

 

 

  • Some around here regarded Rachel Harrison’s recent Calder Prize with raised eyebrows; for others, it bolstered their appreciation of sculptures like Huffy Howler (below). Doesn’t this 2004  work, part of the Walker collection, suddenly seem a bit Calder-esque after that prize? The 2009 Calder Prize went to Tomás Saraceno, who exhibited here that same year.

  • Finally, here’s a first look at the poster soon to be featured on the Nice Ride bike rack outside the Walker’s Hennepin entrance:

 

 

 

 

Channel Madness Championship Game: Eiko & Koma vs Yves Klein

Well, this is it! Today is our championship game. Both of these videos made it out of their competitive Final Four games with about 75% of the votes. Let’s get down to it: in today’s match-up, you could choose a video saturated with International Klein Blue, curator knowledge, a French accent, and all you need […]

Well, this is it! Today is our championship game. Both of these videos made it out of their competitive Final Four games with about 75% of the votes.

Let’s get down to it: in today’s match-up, you could choose a video saturated with International Klein Blue, curator knowledge, a French accent, and all you need to know about Yves Klein to thoroughly impress your friends.

Or you could choose the beautifully filmed, quiet documentation of movement artists Eiko & Koma as they performed in their living installation Naked last fall.

To celebrate the end of Channel Madness, we are going to give one of you a gift card to the Walker Shop. Vote, enter your e-mail address, and when the winner of Channel Madness is announced, we’ll also announce the winner of the random drawing.

Let’s get to it!

Eiko & Koma: Naked

Introduction: Yves Klein: With the Void, Full Powers

THE WINNER IS….. YVES KLEIN!

With full powers, Yves Klein took 75% of the vote!

Channel Madness: The Final Four

Top seeds Eiko & Koma, Alec Soth, and Yves Klein make it to the Final Four…but what do we have here? A little surprise from the bottom seed in the Lectures Pod, journalist Evan Ratliff’s talk about his 30-day vanishing act. “How to Disappear in America” goes up against the heavy hitter Yves Klein video […]

Top seeds Eiko & Koma, Alec Soth, and Yves Klein make it to the Final Four…but what do we have here? A little surprise from the bottom seed in the Lectures Pod, journalist Evan Ratliff’s talk about his 30-day vanishing act. “How to Disappear in America” goes up against the heavy hitter Yves Klein video today while Walker Channel favorites Alec Soth and Eiko & Koma go head to head.

There are TWO games to vote on today! The second one is just a short scroll down. If you still haven’t watched them, you can find all these videos right here.

(I left my bracket at home today, so you will just have to imagine it. Sorry.)

Walker Channel Madness: Eight Videos, Four Games: Let’s Go!

You did it! You narrowed it down to eight videos. Today somebody told me that the NCAA competition already has their Final Four, which is crazy, because they don’t even play those games until Saturday. So we need to catch up and we need your votes…today! Here’s the bracket as it stands (click for the […]

You did it! You narrowed it down to eight videos. Today somebody told me that the NCAA competition already has their Final Four, which is crazy, because they don’t even play those games until Saturday. So we need to catch up and we need your votes…today!

Here’s the bracket as it stands (click for the larger, less blurry version), a visual guide for the four polls you’re about to vote on:

READY? Four games. Just do it. It’s painless. I’ve re-posted all the videos, followed by their poll.
Here we go…

VS

VS

VS

VS

Thank you. Now reward yourself with a cookie.

Walker Channel Madness: Final Game of the Sweet Sixteen

WE MADE IT. It’s the final game of the round of initial match-ups! I’m leaving the past two days of games open for voting through Sunday so all of you can get your votes in. So, on this lovely Friday afternoon, a final, fierce match-up between your quick look back at Ralph Lemon’s intriguingly titled […]

WE MADE IT.

It’s the final game of the round of initial match-ups! I’m leaving the past two days of games open for voting through Sunday so all of you can get your votes in.

So, on this lovely Friday afternoon, a final, fierce match-up between your quick look back at Ralph Lemon’s intriguingly titled How Can You Stay In the House All Day and Not Go Anywhere? (complete with a shot of Lemon running up a hill in a bunny suit) and another behind-the-scenes look at an interactive artwork that was in The Talent Show, introduced by the artist himself.

GAME 8:
PHILIP BITHER AND RALPH LEMON VS PETER CAMPUS DISCUSSES “SHADOW PROJECTION”

Walker Channel Madness: Day 4

We’ve almost made it! Only 3 more games until the quarter-finals! Then this will get so much easier because you’ve already watched all the videos. (Right?!) So welcome to Day 4, Games 6 and 7 of Walker Channel Madness! Game 6 INSIGHTS: IRMA BOOM VS “HOW TO DISAPPEAR IN AMERICA” For the Lectures pod! Who […]

We’ve almost made it! Only 3 more games until the quarter-finals! Then this will get so much easier because you’ve already watched all the videos. (Right?!) So welcome to Day 4, Games 6 and 7 of Walker Channel Madness!

Game 6
INSIGHTS: IRMA BOOM VS “HOW TO DISAPPEAR IN AMERICA”

For the Lectures pod! Who is going to go up against Four Visions of the Riverfront? Will it be Irma Boom, book designer wunderkind, or Evan Ratliff, who talks about his attempt to disappear for 30 days, without a trace?

Irma Boom:

How to Disappear in America:

Game 7
INTRODUCTION: SOL LEWITT: 2D+3D VS EIKO & KOMA NAKED

A couple beautiful trailers have been made for installations in the galleries this year. Do you prefer the video collage and time-lapse of the Sol LeWitt exhibition or the quiet contemplation of Japanese movement artists Eiko & Koma?

Sol LeWitt:

Eiko & Koma:

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