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As 2015 comes to a close, we here at The Conservation Center
are looking back gratefully on the hundreds of items to come through
our doors this year. We recognize that every item that finds itself
within our walls has a story to tell.
If we are lucky, we have the privilege to learn those stories and maybe
even share some of them with you. Many of these items capture a place
and time in our communities, like this month's featured painting
treatment of a turn-of-the-century snow scene in Oak Park, Illinois. Others represent very personal memories, such as the treasured childhood tricycle
whose story we share this month as well. While we might not learn the
tale of every item that arrives at The Center, we are honored to become a
part of the history of the artwork or heirloom through the work that we
do. Thanks to all of our clients for making 2015 a year to remember,
and best wishes for a beautiful 2016!
A Christmas Tricycle
we move through the holiday season, our focus turns to family dinners,
quiet snowfalls, and the joyful challenge of finding the perfect gift;
the gift that will be treasured for years to come. And when the years
take their toll on those items, we here at The Conservation Center
consider it a special privilege to help in preserving those family
treasures. This holiday season, we share with you an item brought to The
Center by Mary, who reached out to see if it would be possible to
restore one of her favorite childhood Christmas gifts: a circa 1964
Chicago may be without the standard layer of snow for this time of the
year, we here are The Conservation Center are lucky enough to have
beautiful images around
to remind us of a pristine snowfall. A client recently brought in such a
painting, though it wasn't quite the impeccable snow scene it once was.
Years of grime build-up and thick, discolored varnish had turned the
crisp white snowfall into a dingy, brown landscape. But with some time,
patience, and careful chemistry, Senior Paintings Conservator Amber
Smith was able to bring the original colors back to this Oak Park snow
This month we continue our "Pigment
of the Month" series, detailing the origins, history, and eventual
discontinuation of pigments once common on the artists' palette. In this
next installment, we explore the history of Emerald Green, and the
chemical composition that made it both brilliant and lethal.
Cities-style malt crust pizza; massive “build your own salad” menu;
award-winning housemade mozzarella sticks; “Foldover” sandwiches; 100+
Midwest-only craft beer list; house & classic cocktails; and more
Greg Mohr and Scott Weiner -- co-owners of The
Fifty/50 Restaurant Group -- will open their second location of Roots
Handmade Pizza to the public at 11am on Saturday, December 19 at 2200 W
Lawrence Ave in Lincoln Square.
Roots location in Lincoln Square will be open Sundays thru Fridays from
11am until 2am and on Saturdays from 11am until 3am. Delivery and
carryout will begin at a later date. The Lincoln Square Roots phone
number is 773-433-5959 and the website is http://www.rootspizza.com.
The second location of Roots will be the seventh different restaurant
opened by Mohr – a Quad Cities native from Rock Island, Illinois – and
Weiner. The first Roots location opened in West Town at 1924 W Chicago
Ave in May 2011.
addition to the two Roots locations the restaurant group also includes
The Fifty/50, Homestead On The Roof, two West Town Bakery locations, and
The Berkshire Room. The eighth location – and sixth unique concept –
from The Fifty/50 Restaurant Group – called “The Sixth” does not have an
opening date yet. The Sixth is Mohr and Weiner’s 45-seat neighborhood
cocktail bar with beverage director/partner Benjamin Schiller that is
located next door to the Roots Lincoln Square location and shares the
same physical address.
Roots Lincoln Square location has approximately 22 bar seats and about
an additional 120 seats at tables. (An outdoor sidewalk patio seating
area is scheduled to open in spring of 2016). The sleek and bright and
modern yet classic Roots Lincoln Square location interior design was
done by blocHaus ( http://www.blochaus.com
) which also designed The Berkshire Room, Lillie’s Q, Dana Hotel &
Spa, Milt's Barbeque for the Perplexed, Epic Sky, and others.
elements of Roots Lincoln Square interior include white and red subway
tile, an interior lighted marquee in the design of the Roots handprint
logo, light white oak wood tables and wall accents, red booths, custom
copper pipe lighting, and custom Sabine floor tiling accents. There’s
also a special seating area designed that was inspired by the Rock
Island Railroad in the Quad Cities (and the table tops are branded with
the Rock Island Railroad logo). These specialty tables are on castors
and sit in railroad-like tracks in the floor – the tables are movable
along the tracks and customizable and can be locked in and configured
from two tops to up to a single 30 top.
chef/partner Martin Arellano will helm the Roots Lincoln Square
kitchen. Arellano was the opening executive chef at Roots West Town
location when it opened back in May of 2011. Arellano was also a “Day
One” employee of The Fifty/50 upscale sports bar and comfort food
restaurant when it opened back in March of 2008 where he started as a
line cook and eventually moved his way up to executive chef. Before
joining The Fifty/50, Arellano was a cook at four-star Spiaggia; Joe's
Seafood, Prime Steak & Stone Crab; and the private stadium club at
specializes in Quad Cities-style malt crust pizza. A primer on what
Quad Cities style malt crust pizza is located at the bottom of this
press release. In addition to classic Quad Cities style malt crust
specialty pizzas (Taco, Sausage, BLT, Garden, etc), Roots has wildly
popular “Chef Series” pizzas where chefs from local restaurants put
their unique spin on Quad Cities style malt crust pizza dough.
“Chef Series Specialty Pizzas” include a bacon & Brussels sprouts
pizza from chef Ed Sura of Perennial Virant, a duck sausage BLT pizza
from chef Aaron Silverman of Bangers & Lace, a BBQ pulled pork pizza
from chef Charlie McKenna of Lillie’s Q, a chorizo chili cheese curd
pizza from chef Rick Ortiz of Antique Taco, and a beef short rib pizza
from chef Chris Davies of Homestead On The Roof.
specializes in award-winning housemade mozzarella sticks and other
appetizers, specialty salads and a build-your-own option with over 50
available ingredients, “Foldover” sandwiches which are Roots’ take on
calzones utilizing its malted pizza dough, housemade pastas, specialty
sausages, sides, and desserts.
food menu items include a “loaded” hummus with a choice of fresh-made
topping, garlic parmesan bread sticks appetizer, fried eggplant
appetizer, chicken tortilla soup, and a kale & roasted Brussels
the Roots Chicago Avenue location opened back in 2011, it is believed
to be the first restaurant or bar in Chicago that had a Midwest-only
beer list. That tradition continues at the new Lincoln Square location
which features 22 draft beer lines and 100 bottles and cans – all
dedicated to Midwestern craft beer from the likes of Pipeworks, Three
Floyds, Founders, Moody Tongue, Revolution, Dark Horse, Half Acre,
Surly, Greenbush, and more. Roots Lincoln Square also has a draft beer
line specifically dedicated to small craft breweries that
self-distribute (Arcade, Aquanaut, Marz, Lake Effect, etc.)
also features house cocktails, classic cocktails, and a cocktail of the
month that utilizes a base spirit specifically distilled and bottled in
the Midwest (which for the remainder of December and all of January
will be a “Nordic Old Fashioned” made with North Shore Distillery
Aquavit Private Reserve.
cocktails include a boilermaker with a Bell’s Kalamazoo Stout and a
shot of Basil Hayden's bourbon that was aged in a Basil Hayden's barrel
that had also previously aged Dark Matter Coffee beans, a refreshing
Strawberry Cooler, Boomerang Daiquiri utilizing The Aviary’s Micah
Melton’s complex cherry Boomerang liqueur and dark rum, and a housemade
Bloody Mary that’s able to be topped with one of Roots’ housemade
mozzarella sticks for a $2 uncharge.
cocktails include Negroni, Dark N' Stormy, Sazerac, Old Fashioned,
Manhattan, and a gin or vodka martini served with Roots housemade
mozzarella stuffed olives.
liquor selection includes Midwestern distilled spirits along with
bourbon, whiskey, and ryes from Kentucky. Roots also features 18 wines
by the bottle (with all but two bottles also available by the glass),
and its own housemade “Roots Root Beer” in bottles.
The primer on Quad Cities-style malt crust pizza is below:
What is Quad Cities pizza?
There are six things that make Quad Cities pizza unique:
Malt Crust The
housemade pizza dough contains a heavy dose of dark-roasted brewer’s
malt that gives the pizza crust a darker appearance and tastes nuttier
and slightly sweeter than other pizza crusts.
Hand Tossed The
pizza dough does NOT go through a machine or sheeter. It’s first
hand-stretched and then hand-tossed until it’s about a quarter inch in
thinness with a slightly elevated lip around the entire round. The end
result is a cooked pizza crust that is crusty on the outside and chewy
and airy inside.
Pizza Sauce Due
to a unique mix of spices, Quad Cities pizza sauce is thin and smooth
and comes off as slightly spicy. A very thin layer of sauce in applied
to all Quad Cities pizzas at Roots.
Top Quality Ingredients Roots
uses fresh Wisconsin mozzarella cheese that has a particular fat and
moisture content and it’s applied liberally to every pizza. This cheese
will not lend itself to greasy, oil-slicked pizza.
signature staple of Quad Cities-style pizza is sausage. The sausage is
a lean and non-greasy pork sausage that is heavy on fennel and other
spices. First the sausage is ground in house and then cooked and
allowed to rest in its own juices so they redistribute throughout the
meat. After resting for several hours the sausage is ground finer a
second time with a different spice mix and the meat becomes light and
fluffy. The very finely ground sausage is spread very liberally over the
entire pizza from edge to edge.
Quad Cities pizza signature is that almost all of the toppings –
including the sausage and other fresh toppings – go under the cheese.
Scissor Cut Strips Per
tradition that started about 55 years ago in the Quad Cities, the pizza
hand-cut into strips (not slices) using giant razor-sharp scissors. A
large 16” pizza will have 14 strips, and a small 12” inch pizza will
have 10 strips. After it is cut, Quad Cities pizza regardless of size
contains four “corner pieces” that are mostly crust. These special
strips are the first grabbed and eaten by people who are true Quad
Cities pizza fans.
A Special Pizza Oven Roots,
like nearly every Quad Cities pizza place, uses a Roto-Flex gas oven to
cook its pizzas. The large Roto-Flex oven at Roots can cook about 28
large pizzas at a time via its four clockwise-rotating decks. The
average pizza cooking time is about 12 minutes.
Joe Nanashe, Color Field Painting Study II, video still, three channel video installation, total running time: various, 2013-2014
Winter Windows Joe Nanashe: Color Field Studies I, II and III Exhibition Dates: December 20, 2015 - January 10, 2016
Garis & Hahn is pleased to present Color Field Studies I, II and III
by Joe Nanashe, a three-channel video installation presented on
continuous loop from December 20, 2015 through January 10, 2016. This
exhibition is part of the Winter Windows program, a semi-annual series
of artist- and curator-led projects shown in the gallery's windows
during its seasonal closures. This is Nanashe's third exhibition with
Garis & Hahn and features his never-before-seen Color Field Studies.
Joe Nanashe's Color Field Studies I, II and III uniquely
combine minimalism, performance and video art. Presented on three,
continuously running monitors, Nanashe is seen repeatedly applying
various colors of paint to a wall, darting in and out of the frame as
the color of the surface shifts dramatically from white, yellow, red,
blue, black and back again. Speeding up the video enables the viewer to
witness the subtle color shifts that happen as the paint dries, going
from light to dark, from glossy wet to matte dry. Nanashe’s Color Field Studies are influenced by the performance video works of the 1970s and adapted for the attention span of a 21st Century audience.
Nanashe’s Color Field Studies
blends performance, video, and installation into works that confront
the viewer with issues of perception and the human body. The repetitive,
task-driven nature of Nanashe’s work is influenced by modern society’s
post-industrial landscape and emphasis on manual labor. Using video as
the medium for performance art, these works act as both documentation
and a version of manipulated output that cannot exist in reality. Taking
cues from art history, the work pushes the idea of video-based
performance further by adding a playful twist on “watching paint dry”.
About Winter Windows
Winter Windows extends Garis & Hahn’s program emphasizing
artist- and curator-led projects that further public engagement. This
will be the second edition of Winter Windows. Shown in the
gallery’s windows during its December/January break, past presentations
have proved a popular and unexpected opportunity for art viewing. Summer Windows is a continuation of this series during the gallery’s summer closure.
About the Artist
Joe Nanashe was born in Akron, Ohio, and studied sculpture at the
University of Akron. In 2003, Nanashe continued his education at
Rutgers University. He received his MFA and the Paul Robeson Emerging
Artist Award in 2005. His videos have shown in multiple editions of the
New York, Chicago and Lausanne Underground Film Festivals. Recent
exhibitions include Garis and Hahn Gallery, Birnam Wood Galleries, Jim
Kempner Fine Art in New York City. He also exhibited Parrish Art Museum
in Watermill, Islip Art Museum, Eric Firestone Gallery, and QF Gallery
in East Hampton. He has exhibited internationally in Switzerland,
Germany, Netherlands, Russia, Japan, Canada, and Argentina. He is
represented by Victori + Mo Gallery, New York. Joe lives and works in
About Garis & Hahn
Garis & Hahn is a gallery-cum-Kunsthalle that mounts exhibitions
focused on conceptual narratives and relevant conversations in
contemporary art. By displaying an array of carefully curated artists,
the gallery endeavors to provide accessibility, education, awareness,
and a market to the art while engaging both the arts community and a
broader general audience.
Open by appointment only: December 20-January 21
gets homey! I interview director, Josh Mond, and actor, Christopher Abbott, of the award winning film James White
from my boyfriend's kitchen. Over coffee and bagels with these two New
Yorkers, we talk about the making of this brilliant indie movie that has
talk of an Academy Award nomination. Listen to the podcast by clicking here or below.
To read my blogs in The Huffington Post, click here
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