Mina stone cooking for artists. Mina Stone: Cooking for Artists 2019-03-09

Mina stone cooking for artists Rating: 9,7/10 898 reviews

Spring is Served: Cooking With Mina Stone

mina stone cooking for artists

They also include stories of how each came about. Welcome to Eat Your Books! My earliest memory of my yiayia cooking for me is fried eggs in olive oil. Informed by many lessons learned from her Greek grandmother her yiayia , Mina's recipes are based on simple, fresh, seasonal food. Together we laughed about the risk of letting someone into your home to cook with you — you never really know what you are gonna get. It is a very organic process, I would think much like cooking for your very large family.

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Acclaimed Chef Mina Stone to Open New Restaurant at MoMA PS1

mina stone cooking for artists

As luck would have it, her clients included the influential gallerist Gavin Bown and artist Urs Fischer and his staff, whom she regularly prepared lunch for. Fried eggs and french fries. I have never wondered that but I would be most flattered. I started cooking to support myself while I tried to build my label, and—long story short—I realized I crawled into bed with cookbooks much more often than with Vogue. Text by Cécile Godefroy, Valentina Moncada, Anunciata von Liechtenstein, Sarah Woodcock, Silvia Loreti. Mina will be hosting an all day cook-a-thon with recipes from her book at on May 16th from 2-8pm! How do you course the meal? Can you tell us more about what were you doing before, and how you initially started working for Brown? The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides--all members of the community of artists that delights in Stone's cooking. Sometimes an apple and almond butter.

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Acclaimed Chef Mina Stone to Open New Restaurant at MoMA PS1

mina stone cooking for artists

And Mina and I did indeed get to know one another in the two short hours we spent cooking her classic carrot soup, punctuated with a lemony-parsley-pistachio pesto topped with you guessed it. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. Simple, fresh Greek cooking from Mina Stone -- chef to the art world's starsChef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. When it came to putting Cooking For Artists together, it became a totally insular and organic experience and it felt like it only came from us. I had always loved to cook and I worked odd jobs here and there. Simmer the soup over medium-low until the carrots are very tender, about 30 minutes.

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Mina Stone

mina stone cooking for artists

What are some of your earliest memories of her cooking that you reuse in your work? I take any kind of salad green and dress it with olive oil and lemon juice. Text by Michel Draguet, Clare Elliott, Katrina Rush, Abigail Solomon-Godeau, Sandra Zalman. Sometimes bread and Greek honey. Actually of Greek heritage and a tried and true chef, who gets to create for artists — please meet the lovely. Mina Stone's Muiaddara rice and lentils with fried onions is reproduced from Cooking for Artists.

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Cooking For Artists: Q&A with chef Mina Stone

mina stone cooking for artists

It took a while, but I feel like we got there! Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by the author Urs Fischer, and also includes original artworks by many of the artists that Mina has come to know and feed. My friend Lucy Chadwick, who is the director at shared how Mina creates dinners for all of their gallery openings. I would like to study the cuisines of Greece and the Middle East more than anything—from antiquity to today and then another book!? I initially started cooking to support myself while I worked on my clothing line. When I designed, I had ideas that made their way into my head and which all came together into something that made sense.

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Mina Stone Cooking for Artists ARTBOOK

mina stone cooking for artists

Parts of a puzzle come together to form a full picture. You know what changed my mind? Lisa John Rogers is a writer living in Detroit and the senior editor of Aftertastes. I was around fresh ingredients and freshly cooked food all the time. We immediately got to chatting and chopping and before I knew it we were discussing our crazy love and addiction to olive oil, lemon, herbs and sea salt. There is a reward at the end with both jobs. She taught me to add the bulk of the olive oil after the food was cooked for full flavor and health.

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Mina Stone Cooking for Artists ARTBOOK

mina stone cooking for artists

Your three main ingredients are salt, olive oil, and lemon juice. Text by Valerie Fletcher, Catherine Grenier, Karole P. Then I add any kind of herb… parsley, cilantro, mint or all three! She taught me to boil potatoes before roasting them, to make them extra-crispy and soft. Can you tell us more about why those work so well across so many different dishes, and when cooking for so many different people? How far in advance do you decide the menu? Mina and I finally met when I stepped inside her Brooklyn kitchen to make a meal that is highlighted in her book and something she often makes for her artist lunches. Not to take things too seriously. Wholesome and inviting, her Mediterranean-inspired dishes are void of fuss or pretence and are best enjoyed by a large gathering of loved ones.

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Spring is Served: Cooking With Mina Stone

mina stone cooking for artists

Simple, fresh Greek cooking from Mina Stone -- chef to the art world's stars Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. It was in the front near the register. We may even create a swoony feast together this summer, so stay swooned! They are both very hands-on jobs and ultimately about making people happy. Filled with superb, uncomplicated recipes based on her Greek grandmother's elegant, homey repertoire and style, the book also bursts with outstanding, close-up food photography and candid shots of Stone and some of the artists she has cooked for as house chef to Gavin Brown's Enterprise and Urs Fischer, among others. It screamed, and I wondered: 1.

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mina stone cooking for artists

None so far, thank God. The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides--all members of the community of artists that delights in Stone's cooking. I discovered Mina after reading a story in New York Times about the insane lunches she creates three times a week for legendary artist at his studio in Red Hook. Imagine having a single searchable index of all your recipes — both digital and print! The book is designed by the author Urs Fischer, and also includes original artworks by many of the artists that Mina has come to know and feed. How involved are the hosts? Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. For me, it really feels like the purist way to get to know someone. It makes you better at everything you do! I was a fashion designer trying to support myself while doing my own line- cooking on the side anywhere I could.

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Mina Stone: Cooking for Artists

mina stone cooking for artists

Informed by many lessons learned from her Greek grandmother her yiayia , Mina's recipes are based on simple, fresh, seasonal food. That is really what it boils down to, and the history I have integrated into my cooking comes from that idea. Most often I feel inspired and do a lot of research on my own about what I am interested in at the time. Good food brings good vibes, health, and a relaxed atmosphere. If you are new here, you may want to learn a little more about how this site works.

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