New Artwork by Aelita Andre
ON VIEW AT AGORA GALLERY - JULY
15
 'Cosmos'
by Aelita Andre is a series of dynamic new paintings by the four year old prodigy
painter.
Inspired by New York City, these vibrant works represent her first paintings created
in the U.S. Consistent with her previous collection of paintings, which were sold
out, Aelita has, once again, expressed herself brilliantly with drips, splats, dabs
and squiggles on solid saturated ground.
The new paintings will be on view and available to the public for purchase from
July 15, 2011 at Agora Gallery, 530
West 25th Street, NYC. Please visit www.ARTmine.com
to view these and other available paintings.
Opening Reception - July 7
"Art enables us to find ourselves and
lose ourselves at the same time." - Thomas Merton
What a beautiful and fascinating evening July 7th, 2011 was at Agora Gallery's current
exhibition reception. Patrons swirled about the room in what can only be imagined
as an enchanted dance of sublimated cultural happenings.
 Amongst the crowd,
artist Sandra
Mueller-Dick, enjoyed the celebration of her 4th exhibition at Agora Gallery
with her family and friends who came to show their support. Working in watercolor,
mixed media, and oils, Mueller-Dick offers a true exploration of the gestalt, of
the essence and mystery of natural objects and terrains regularly encountered in
everyday life.
Hailing from British Columbia, artist
Bruce Leslie Thomas was one of many who joined the reception festivities.
He and his lovely wife, Eiddwen Thomas commented on how much they were reveling
in their exploration of New York City, especially the Chelsea Highline. In his much
admired work, Thomas hopes “to enable the viewer to see with greater clarity and
subsequently draw attention to details that are often overlooked.” Whether those
details are situated in landscapes both foreign and familiar or in the unfolding
themes of our social history, Thomas has much to teach us about the world we inhabit.
 The self-taught
Madrid-based artist,
Carmen Egea, compelled audiences to move about the room to view her abstract
sculptures. Egea organizes her works by dualities, and also notes the influences
of her iron-sculpting father and ikebana expert mother, and her interests in sculptors
like Jean Arp and Louise Bourgeois.
Travelling to us from across the world, artist
Didier Bovard who is participating in our annual exhibition,
The French Perspective, couldn't help but share his latest project.
Bovard, who has crossed the Atlantic Ocean twice, the Gulf of Mexico and the Caribbean's
on his paddle boat, is an artist who feels the love of adventure and the natural
world in each stroke of the brush. Undoubtedly he has his next big adventure on
the horizon. Bovard is currently preparing for an ecological adventure of large
proportions. For more details, please visit: www.iceberg2012.net
All of the exhibitions are on display, Tuesday through Saturday, 11AM to 6PM at
Agora Gallery. If you are looking to take a break from the heat this summer, we
will be serving wine spritzers from 3PM to 5PM. Feel free to stop in and bring friends;
it's a show not to be missed.
View more reception photos and the reception video
Back to top
Staff Picks: Our Favorite Cool-Off Treats
Cool off this summer with these refreshing
summer cocktails and a delicious dessert.
Classic Mojito (Courtesy of
Alexandra Cespedes)
Ingredients
Ice
6 ounces light rum
12 mint sprigs, or spearmint, 8 roughly broken apart
6 tablespoons fresh lime juice
4 tablespoons sugar
Club soda
4 slices lime
Directions
Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime
juice and sugar.
Shake well and serve over ice in a high ball glass.
Top off each glass with a splash of club soda.
Garnish each with a slice of lime and a sprig of mint.
Vodka-Thyme Lemonade (Courtesy
of Nellie Scott)
Ingredients:
2 cups sugar
12 sprigs fresh thyme, plus more for garnish
4 cups freshly squeezed lemon juice, about 24 lemons
2 cups vodka
Directions
In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil
over high heat, stirring occasionally, until sugar has dissolved. Remove from heat;
let cool to room temperature.
Pour mixture through a fine sieve into a large glass measuring cup; discard thyme.
You should have 2 cups syrup. Cover with plastic; chill.
In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup;
garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.
Also great without Vodka, if you do not drink.
Bourbon Slush (Courtesy of
Sabrina Gilbertson)
slush with a Southern smile
Ingredients
7 cups of water
3 cups Bourbon Whiskey
12 oz. frozen lemonade
6 oz. frozen orange juice
1.5 cups of sugar
2 cups strong tea
Directions
Mix all ingredients a day ahead and place in freezer. Serve in old-fashioned
glasses, eat/drink with a spoon, if needed, and enjoy!
Strawberry Tiramisu (Courtesy
of Chiara Mortaroli)
Best prepared a day before serving, a night in the fridge will make it delicious.
Ingredients:
1 1/4 cups strawberry preserves
1 white chocolate bar
5 eggs
1/3 cup plus 4 tablespoons Cointreau (or other orange liqueur)
1/3 cup orange juice
1 pound mascarpone cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
52 (about) crisp ladyfingers (boudoirs or Savoiardi)
1 1/2 pounds strawberries, divided
Directions:
Separate the eggs and save 3 egg whites in a cup.
Mix the yolks with the sugar until the mixture is thick and has become a cream.
Beat 3 egg whites with a mixer for 3 minutes until soft white peaks form, like snow.
Combine the mascarpone cheese with the cream that you created with the sugar and
the yolks.
Gently fold in the egg whites.
Place in the fridge.
Hull and slice half of strawberries. Take the strawberries, the orange juice, the
strawberry preserves, the 4 tablespoons Cointreau or other orange liqueur and the
vanilla extract and mix it all together with an electric mixer. When you are done
put it in a pot on the fire for 3 minutes, just enough to warm.
Preparation:
Take the serving dish or a 13x9x2-inch glass baking dish. Dip half of each savoiardi
into the strawberry mixture and place it in the serving dish, once you have covered
the bottom of the dish, place 1/2 cup mascarpone mixture over. Arrange 2 cups sliced
strawberries over mascarpone mixture. Repeat layering with remaining lady fingers,
preserve mixture, and mascarpone mixture. Cover with plastic and chill at least
8 hours or overnight.Slice remaining strawberries. Arrange over tiramasù, then take
the white chocolate and spread it over and serve.
Back to top
Summer on ARTmine
Visit ARTmine to view a collection of
summer themed artwork.
Visit ARTmine to view a collection of summer themed artwork.
Summer's Loving Embrace by
Michael Wayne
More Summer picks:
My Summer
Garden, 2010 by Patricia Brintle
Summer De-scribed,
2010 by Masumi Nyui
Dreaming in Summer
by Fausto
Summertime
by Wendy Hyde
Summer Night
by Tamara Dimitroff
Back to top
|
July 2011 Newsletter
In This Issue
Upcoming Exhibitions
Previous Exhibitions
View videos and photos of previous exhibitions at Agora Gallery
Contact Us
530 West 25th Street
New York, New York, 10001
212-226-4151/212-966-4380
info@agora-gallery.com
Facebook
Twitter
Agora Art Blog
|
