Talk/Sing/Glue: Save The Dates!

Talk/Sing/Glue: Save The Dates!

from NP the winslow homer seriesFrom the NP’s Winslow Homer Postcard collage series

I am looking forward to a variety of exciting events this spring/early summer. All the details are listed below & do not miss “Trialogues” —Joris/Peyrafitte/Bisio— at the Vision Festival June29th!

Events coming up:

Thursday April 29th 6:15PM
I’m giving a talk -with slides & IN FRENCH & free- on Augustus Saint Gaudens:


Comité des loisirs du personnel de l’ONU
L’ASSOCIATION CULTURELLE FRANCOPHONE

est heureuse de vous inviter à la conférence de
Nicole Peyrafitte
Le Retour al Paìs d’Augustus Saint  Gaudens

Une En/Quête sur l’immigration, la vie et l’œuvre
du célèbre sculpteur Américain né en Irlande,
de père gascon et de mère irlandaise.
Le jeudi 29 avril à 18h15
Organisation Internationale de la Francophonie
801, 2ème avenue ( 43ème rue ), suite 605, New York, NY

more info on my work on Augutus Saint Gaudens here

Thrusday May 27th 7pm
MaelstrÖm Revolution Fiestival
Jerome Rothenberg/Pierre Joris/Nicole Peyrafitte
+
a group of Belgium Artist TBA
at The Invisible Dog
51 Bergen Street, Brooklyn



WALTZING IN QUICKSAND: POETS IN COLLAGE
Tribes Gallery
May 21-June 27, 2010
Steve Dalachinsky, Bob Heman, Yuko  Otomo, Valery Oisteanu, Bruce  Weber
, Star Black, Aaron Howard, Nicole Peyrafitte and  Lewis Warsh.
Opening Reception

Sunday June 6th from 4-6
Tribes

285 East 3rd St, 2nd Floor
NYC 10009


Tuesday June 29th 
9:15PM
THE VISION FESTIVAL

Joris/Bisio/Peyrafitte
Trialogues

Abron’s Arts Center
466 Grand Street
New York, NY

And still on view:

Michel Calvet / Nicole Peyrafitte / Jean-Pierre Rives
The World Bar /The Trump Tower
845 United Nation Plaza
New York NY 10017

Charles Bernstein Poetic Birthday Buffet

Charles Bernstein Poetic Birthday Buffet

This month is taken over, not to say consumed, by my dear 19th century comrade, Augustus Saint Gaudens. The deadline for the French project is due in a few weeks  — thus very little time to do anything else.  Fortunately our good friend Charles Bernstein had an important birthday, so I got to take a break and travel to Philadelphia where on 8 April the Kelly Writers House at UPenn had a superb party for the occasion.  The readings were great and you can read & hear more about it on Pierre Joris’ blog and except for the performance by Felix Bernstein and Sherry Bernstein I focused on the food, are you surprised?

They are complete foodies at the KWH and it was splendid! Program Coordinator Erin Gautsche has her own food blog, Veggicurious.com, and  director Al Filreis looks like a gourmand to me! I wanted to record a very nice detail about the party: All the dishes on the buffet were references to Charles Bernstein poems! As noticed by the director, Charles’ poetry doesn’t include a lot of food elements so it wasn’t easy. They dug deep enough into the poems of All the Whiskey in Heaven to create a beautiful, festive, delicious & poetic buffet! See for yourself and click on the photo to enlarge.  Sorry for the poor quality of the video recording.

Pasta Express & Drawings du Jour

Pasta Express & Drawings du Jour

Quick Salmon Pasta

I don’t eat much pasta but before a gig I like to have an early dinner that will give enough energy to be able to sing three hours later and pasta & lox is perfect for me.
So on Monday before going to our gig at The Local 269
with Pierre Joris & Michael Bisio — snippet of concert here— I made us a salmon, scallion & fusili express dish. My friend Dawn Clements —who is opening another drawing extraordinaire at The Boiler today— had given me a delicious piece of lox from the Acme Smoked Fish store in Brooklyn. It took me 14 minutes to make the dish including cooking the pasta:
Cook  pasta al dente.
Cut pieces of lox.
In a pan bring one cup of heavy cream to  a boil and add
scallions cut at a bias  for one minute.
Combine it all.
Add a little salt, a lot of fresh ground pepper & shavings of Parmesan cheese….
Voilà c’est tout
!

Beside the drawing concert series there is another series in constant progress and below are 2 pieces  Also in serious progress the Augustus Saint Gaudens script with  new discoveries on Bernard Saint Gaudens his father, and a dead line coming up very soon for the script.

Grand Central Station Oyster Bar

Grand Central Station Oyster Bar

I always look forward to go eat at the Oyster Bar in Grand Central Station (New York City). The  food, the decor, the dishes & even the waiters make you feel it could be 100 years earlier. You can always rely on the freshness and the great variety of the oysters, but what fascinates me the most is their signature dish: the Stew / Pan-Roast. I like to sit at the counter as near as possible to the fixed steam-sleeved swivel pots. There, a dexterous cook prepares your pan roast to order. The Ur dish is the Pan Roast made with oysters — though today also made with cherry clams, scallops, shrimp & even lobster— then butter, clam juice, Heinz Chile Sauce —spicy ketchup—, toast points, Worcestershire Sauce, celery salt & heavy cream are added to the pan. The mixture is brought to a boil, swirled onto your plate and once it has been generously sprinkled with paprika it is brought to you piping hot with a few packages of crackers. The Stew Roast is pretty similar minus the point toast and the Heinz Chili Sauce and I must say I prefer that version. I haven’t made it at home yet but below you will find one published in the New York Times in 1974. It is a really very easy and quick to make once you have the ingredients.  Anyhow as I said before a premium destination for Pierre and I and when we went last week I recorded our impressions:
Listen to our  live impressions at the Oyster Bar
!

1 August 1974, New York Times, pg. 32:
OYSTER PAN ROAST
8 freshly opened oysters
1 pat of butter
1 tablespoon chili sauce
1 teaspoon Worcestershire sauce
A few drops of lemon juice
1/4 cup oyster liquor
Celery salt, a dash
Paprika
4 ounces cream
1 piece of dry toast (if desired)

Place all but the cream in a deep pan and cook briskly for a minute, stirring constantly. Add cream. When it comes to boil, pour over toast in a soup plate and serve

ps: Before or after the Oyster Bar do not miss the “whispering gallery”.

Oeufs Soufflés & Concert Drawings Series

Oeufs Soufflés & Concert Drawings Series

The bok choy in the fridge was calling for immediate attention. As it was Sunday and brunch time I felt like something a little more festive than bok choy and rice! Some sort of a soufflé came to mind. I preheated the oven to 375º. I sliced the bok choy vertically into 6 sections, then braised it in a mix of butter and olive oil with 2 cloves of minced garlic. While that was cooking, oeufI separated 5 eggs — yokes in one bowl and whites in an other. Pierre grated 1 cup of various cheeses he found in the cheese box. I whipped the egg whites very firm. Mixed the cheese with the previously beaten egg yolks, and added salt, pepper and nutmeg. Now folded half of the egg whites in the egg yolk + cheese mixture, then folded in the second half of  egg whites. Poured the mixture over the braised bok choy and put it into the oven for ?…sorry I didn’t look at the time — at some point I just felt it was done and it was! But it cannot be more that 15/20 minutes. This doesn’t come out as a real high soufflé but again I call it oeufs soufflés — not “SOUFFLAY”! It is very  good simple and stress free, unlike soufflay can be!

Another thing I have been doing is to keep a better record of the drawings I make at events — especially at concerts. Below are a few of the “blind” concert series drawings. I draw (almost) without  looking a the page and let eye and rhythm guide the hand. I also do take some notes on the back for possible later poems.

The Bill Frisell Series
Concert at Blue Note on February 28th 2010: Bill Frisell with Paul Motian and Ron Carter. This is a summing up of the note I sent to my friend Steve Dalachinski after the  concert:

..loved the set they played
it was very bare and beautiful
very essential, not too many notes!
so delicate…
carter seems to have difficulty breathing,
motian was doing his thing very well while frisell was carefully and tactfully tying and lifting them up…
it works better for some songs than others but overall it really did and it filled my soul.
also it was my first time seeing them live and i just couldn’t get my
eyes off carter’s fingers… so loooong, so square… a giant’s hand! and
the way he uses them on the bass…..

The Matthew Shipp Series:
This concert was yesterday, Sunday March 14th, at Gathering of The Tribes, that is Steve Cannon’s magical place. We gathered at 5:00 PM and the concert started at 5:30PM with as an opening surprise a short snippet featuring the Nicholas’ brothers —see video below– from the 1943 movie Stormy Weather. Though it happens in a liminal time and space, the connections between  Matt Shipp and the Nicholas’ brothers reveal immanent evidences. Matt Shipp’s dexterity, agility and  feline playing has the same mesmerizing quality as the brothers’ dancing. I didn’t time the concert but my attention didn’t drop or drift for a single minute. Matt takes us onto a musical journey that deliberately references several genres played at once with a sheer emotional clarity that can make you laugh or cry and even laugh & cry at once. At some moments it felt like he was channeling Satie & Bach playing Fly me to the Moon together! One of my favorite Shipp recordings is on his latest CD 4D. It takes the old repetitive (stupid) French song Frère Jacques and manages to turn it into an obsessive frightening dramatic Hitchcockian episode.
Voilà! If you want to see the drawings at a better resolution just click on them.

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