Tag Archives: arts

3rd Concours d’Elégance Elite Concept Car Event

Peter Auto is delighted to announce that the Concours Chantilly Arts & Elegance Richard Mille, which will be held on 4th September in the Chantilly Domain for the third time, is welcoming two new partners: BMW and ACJ (Airbus Corporate Jets).

Last year's Chantilly.
Last year’s Chantilly.

BMW was present at the 2015 event as entrant in the Concours d’Elégance reserved for concept cars and won the 1st prize with the 3.0 CSL Homage R. In 2016, the year which marks the Bavarian make’s centenary, BMW has joined the Chantilly Arts & Elegance Richard Mille in the context of a wider partnership that will be announced at a later date.

ACJ provides its clients with the most modern business jets in the world based on the full range of planes made by Airbus, leader in the field of aeronautics, thanks to its unique expertise, innovative technology and bespoke customer service. A fully personalised interior can be installed in these very spacious VIP planes including, for example, a lounge, an office, a bedroom and a bathroom. By combining interiors with unique living spaces and a range of action that enables its clients to cover the whole world, ACJ facilitates their life style. With ACJ Chantilly Arts & Elegance welcomes a partner whose values of excellence, innovation and luxury dovetail perfectly with those highlighted by the event.

Last year's winner- the BMW CSL R concept car. What a beauty!
Last year’s winner- the BMW CSL          concept car. What a beauty!

BMW and ACJ join a list of prestigious partners who have renewed their confidence in Peter Auto in 2016 for the Chantilly Arts & Elegance Richard Mille: DS Automobiles, Le Point, Bonhams, Relais & Châteaux, Charles Heidsieck, Radio Classic, the IDEC Group, etc.

The first two Chantilly Arts & Elegance Richard Mille were an instant success with the public, manufacturers, collectors and partners. They were also rewarded in Great Britain by the prize for the Motor Car Event of the Year in 2014 and 2015 at the International Historic Motoring Awards. In 2015 the event received the backing of the French Ministry of Culture and Communication, which has renewed its support in 2016.

The 3rd Chantilly Arts & Elegance Richard Mille follows in the same vein as the previous ones by continuing with the Concours Automobile allied with a wide range of activities that include the French Art of Living, Fine Arts, Arts of the Table, Fashion, Music, Watch making, etc. with the partnership of prestigious houses and brands. Thus, all the ingredients are combined to make it a rendezvous that’s unique in its field in an exceptional setting only a few kilometres from Paris. The riches of the Chantilly Domain and the eponymous princely town give Chantilly Arts & Elegance Richard Mille the quintessence of art and elegance, which all the visitor can enjoy at this convivial, family event.

Click me! Future ready art music for future ready Super Cars.

LIFE SPORT Is Athens Sweatpants Shop And Art Space

LIFE SPORT (est. 2014) is both a sweatpants shop and an art space. Based in Athens, we aim to become a fully functioning shop with the intent to generate alternative arts funding in a time and place where there is none. Hosting presentations, spoken word and services, LIFE SPORT is invested in the experiment of the invention of life as sport, whilst encouraging collaborations with artists that share our ambition to reclaim independence and self-empowerment.

LIFE SPORT sweatpants are critical wearables made of 70% cotton and 30% polyester and are entirely produced in Athens. This product is the result of a year-long research and observation of Athenian lifestyles, taking sweatpants and their wearers as the starting point for a portrait of a city. Sweatpants are everywhere, they defy notions of social stratification, gender and age. Sweatpants unite contradiction, they are a symbol of defeat or paralysis for some, a statement of ultimate resistance and emancipation for others. At the very least, they are really comfortable, fit everyone and wash at 40 degrees.

Lifesport Black Sweatpants
Black on black
LIFE SPORT at Swimming Pool, Sofia
as part of the exhibition us
 
Click me! Art sound- listen in your Joggers
Click me! Art sound- listen in your Joggers

Celebrate Jewish New Year with these Unique Kosher Dessert recipes from Paula Shoyer

Holiday Kosher Baker By Paula ShoyerThe Jewish High Holidays are a time when family and friends come together to share a meal and celebrate the new year. Paris-trained pastry chef, Paula Shoyer created the essential baking book for that provides desserts and breads perfect for any Jewish holiday or dinner. THE HOLIDAY KOSHER BAKER has desserts that follow the latest trends but also recipes that remind us of those our grandmothers used to make – but with Paula’s distinctively modern and healthier twist.
Even modern Jewish bakers gravitate towards traditional Jewish recipes when they bake for Rosh Hashanah. Maybe it is because Rosh Hashanah, one of the most significant holidays of the Jewish calendar, deserves baked goods that are central to the rich Jewish culinary tradition. These classics include rugelach, strudel, babka, honey and apple cakes, and, of course, round challahs.
“I have always tried to honor tradition, because I want my children to grow up appreciating classic Jewish food, but I have tried to vary the recipes to make them more interesting to a modern audience,” Paula explains. Paula’s take on babka are mini babka bites, she turned honey cake into crunchy biscotti and below recipes for a strudel that combines fresh and dried fruit, and challah rolls filled with the classics: apples and honey.
This New Year, sweeten up your dinner table with two of Paula’s delicious recipes:
(Recipes from The Holiday Kosher Baker by Paula Shoyer   Sterling / November 2013)
Apricot and Berry Strudel
Makes 2 rolls, serves 10
For this recipe, I took apple strudel, a delicious dessert that has been absent from holiday tables since my childhood, and instead substituted berries and dried fruit for the apples. You could also make this dessert with plums, or substitute dates or dried figs for the apricots. You will have enough filo to double the recipe and can easily double the filling to serve more people.  I always thought the filo came in large boxes and needed trimming, but recently learned that it also comes in smaller, about 8 X 12-inch, sheets.  They are easy to work with and were used to make the cute rolls pictured here.
1 cup dried apricots, chopped into 1/3- inch pieces
1 ½ cups (6 ounces) blackberries or blueberries
3 tablespoons sugar
1 tablespoon cornstarch
1 pound filo dough (8 X 12-inch sheets), thawed according to package directions
Spray oil
Preheat oven 350°F.  Line a jelly roll pan with parchment. Set aside.  Place the chopped apricots and berries into a medium bowl.  Add the sugar and cornstarch and toss lightly.  Set aside.
Have ready a clean, damp dish towel. Place a large piece of parchment paper on the counter. Take the filo out of its package and unroll. Separate one sheet and place on top of the parchment.  Spray with the oil. Place a second sheet on top and spray again. Repeat with two more sheets. Cover the remaining filo with the damp towel.
Place ½ of the filling along the long end of the filo, two inches from the edge.  Fold the right and left sides (the short sides) in one inch. Starting from the side with the filling, roll up tightly until you have a long log. Place on the baking sheet. Repeat to make another log.
Bake for 40 minutes, or until lightly browned on top.  Let cool and cut into two-inch slices.  Serve warm or at room temperature.   Store covered at room temperature for up to two days.  Reheat to serve.
Apple and Honey Challah Rolls
Makes 24 rolls  
I filled these delicious rolls with cooked apples and honey, which we eat at the beginning of the meal and wish everyone a sweet new year.  Almost every year on Rosh Hashanah I host at least 25 people in my home.  I give each guest their own small plate with a challah roll, apple slices and small bowl of honey to save some of the time that slips away when passing these essential holiday elements around the table.  Perhaps I invented these challah rolls that are filled with sautéed apples and honey to further streamline the entire beginning of the meal? 
Dough
1/2 ounce (2 envelopes) dry yeast
1/2 cup warm water
1 cup boiling water
½ cup cold water
½ cup plus 1 teaspoon canola oil, divided
1 tablespoon salt
2/3 cup plus 1 teaspoon sugar, divided
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
6 ¼ to 6 ½ cups bread flour
Apples
5 Gala or Fuji apples
2 tablespoons oil
1/3 cup light brown sugar
1 tablespoon honey
2 teaspoons cinnamon, divided
2 pinches nutmeg
Glaze
Reserved egg plus 2 teaspoons water
1 tablespoon honey
Place 1/3 cup warm water into a liquid measuring cup.  Add the yeast and teaspoon sugar and mix.  Let sit five minutes, or until thick.  Meanwhile, in a large mixing bowl, place 1/2 cup of the oil, salt and 2/3 cup sugar.  Whisk well.  Add the boiling water and whisk to dissolve the salt and sugar. Add the cold water and mix again.
Beat the eggs in a separate bowl and add to oil mixture, reserving one tablespoon to brush on the loaves.  Cover the reserved egg and place in the fridge.  Add the vanilla and cinnamon to the bowl and whisk in.  Do not worry that the cinnamon does not dissolve; it will mix in later.  When the yeast bubbles, add the yeast mixture to the bowl and stir.
Add 6 cups of the flour, one cup at a time, mixing the flour in completely after each addition. You can use the dough hook in a stand mixer.  Place the dough on a floured surface and knead until smooth, adding flour a little at a time from the remaining ½ cup. The dough is done when you rub your palm across the dough and it feels soft.  Shape the dough into a ball.  Lift up the dough and add the remaining one teaspoon oil to the bowl and rub all around the bowl and on top of the dough. Place the dough into the oiled bowl and cover with plastic wrap. Let rise one hour.
Meanwhile, prepare the apples.  Peel and core the apples and cut into 1/4-inch cubes.  Heat the oil in a large frying pan over medium heat.  When hot, add the brown sugar, 1 teaspoon cinnamon, nutmeg and apples.  Cook for 5 to 10 minutes, stirring often, until fork tender. You do not want them to be too soft.  Add the remaining teaspoon cinnamon and honey and stir.  Scoop into another bowl and let cool.  If any liquid remains in the bowl, strain out before filling the rolls.
Cover two cookie sheets with parchment paper or silicone baking mats.
When the dough has risen, divide into 24 pieces. Roll each piece into a ball and then roll between your hands into an 8-inch strand.  Place horizontally in front of you and use a rolling pin to roll the dough until it is about 4 inches wide.  Add one heaping tablespoon of apple filling and use your fingers to spread along the dough the long way.  Fold one long side of dough over the filling and then roll up to close.  Pinch the edges closed, tucking in any apples that try to escape.  Tie each strand into a knot, pulling an end through the top to look like a button, or shape into a spiral by coiling the strand around and tucking in the end.  Place on the prepared baking sheets and cover with plastic wrap.  Let rise 30 minutes.
Preheat oven to 375°F.  Take the reserved egg, add two teaspoons water and one tablespoon honey and stir.  Brush the tops of the rolls.
Bake for 20 to 25 minutes, or until lightly browned.  Store covered at room temperature for up to three days or freeze for up to three months.
ABOUT PAULA SHOYER
Paula Shoyer is the leading authority on Jewish baking.  This busy mother of four believes that a healthy diet can include desserts . . . if they are homemade. A former attorney, she graduated from the Ritz Escoffier pastry program in Paris, and now teaches cooking and baking classes across the country and around the world. Paula is the author of the best-selling The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy, The Holiday Kosher Baker, and her first savory cookbook, The New Passover Menu released February 2015. Her books are carried in Williams Sonoma, Crate & Barrel and Costco. She is a contributing editor to several kosher websites such as kosherscoop.com and jewishfoodexperience.com, and magazines such as Joy of Kosher, Whisk, and Hadassah as well as the Washington Post. Paula has appeared on TV 22 times: Food Network’s Sweet Genius, twice on Home & Family on Hallmark Channel, Good Day New York on FOX, San Diego Living, Daytime, and is a frequent guest on several Washington DC news shows. Paula also serves as a consultant for kosher food companies and bakeries. Paula lives in Chevy Chase, MD.
To learn more about Paula Shoyer, visit her website, www.thekosherbaker.com.

Fish Quill Poetry Boat tour returns to the Grand River

Fish Quill 2013 - sponsor list

 

 

 

 

 

 

 

 

 Toronto, ON – A group of artists is setting out on a ten-day poetry and music tour by canoe down the Grand River in southwestern Ontario. For the fourth year running, the group, calling itself Fish Quill Poetry Boat, will be paddling from Elora to the Six Nations of the Grand River Territory and performing their work in cafés, arts centres, and heritage sites along the way. Fish Quill Poetry Boat in 2013 is comprised of poets David Seymour, Gillian Savigny, Leigh Kotsilidis, Linda Besner, and Stewart Cole, with London musician Grey Kingdom.

 

Fish Quill Poetry Boat will kick off the tour with a performance in Toronto on June 13th at 8pm at the TRANZAC Club. Scheduled stops for Fish Quill Poetry Boat are the Elora’s Beaver House on June 15th, West Montrose Kissing Bridge on June 16th, Waterloo’s Words Worth Books on June 17th, Cambridge’s Wired Up Pugs Café on June 19th, Paris’ Cedar House Martini Bar & Grill on June 20th, Brantford’s Station Coffee House & Gallery on June 21st, and Six Nation’s Chiefswood National Historic Site on June 23rd. With the exception of Toronto (8pm) and Elora (2pm) all performances are at 7pm. Cambridge’s performance has a $10 cover charge, and all other performances are free.

One notable stop on the tour is Chiefswood National Historic Site on June 23rd. Chiefswood is the only surviving pre-Confederation Native mansion in Ontario, and is the birthplace and childhood home of celebrated writer and performer

Tekahionwake, E. Pauline Johnson, best known for her iconic canoeing poem, “The Song My Paddle Sings.” The year 2013 marks the 150th anniversary of Pauline Johnson’s birth. Curator Karen Dearlove says, “We believe that the Fish Quill Poetry Tour is a great way to feature contemporary poetry and creativity at a site known historically for fostering literary creative dreams.” Fish Quill Poetry Boat will be sharing the stage at Chiefswood with local Six Nations writers and performers.

Fish Quill Poetry Boat is in its fourth year, and canoes are once again being lent free of charge by Paris-based outdoor adventure company Treks in the Wild. “A very cool idea,” says Andy Tonkin, canoeing guide and co-owner of Treks in the Wild, who will be coming along for the ride. The Grand River Conservation Authority and rare Charitable Research Reserve also sponsor the tour and will be giving presentations at select venues.

This year Fish Quill Poetry Boat has also put together an Indiegogo crowdfunding campaign. You can watch a video of Leigh Kotsilidis and Linda Besner explaining how the tour works-

As a reward for contributions made, donors to the campaign can receive perks, such an anthology of past and present Fish Quill Poetry Boat participants. So far, that’s fifty poets and musicians!   CP