Portrait of Julie Anne Rhodes by Johnnie Friedman
Johnnie Friedman and Tatjana Rhodes
I am sandwiched between two generations of artists. My mother is quite a well known artist in my home town for her abstract paintings and Plexiglas sculptures. Against all odds she even managed to get me to sit still long enough to paint my portrait when I was 4. I have Mom to thank for exposing me (albeit rather bewildered as a child) to the world of modern art…an education that proved exceedingly useful later in life, but a talent that skipped a generation.
my prized invitation
It was however, her grand daughter that stole the show this time with her exhibition at the Central Saint Martins degree show at the Barge House in Oxo Tower Wharf, South Bank in London this week.
Tatjana Rhodes at her exhibition this week
Tatjana will be graduating next month with a graphic design degree in moving image from the University of the Arts Londonat Central Saint Martins. Needless to say I am an exceedingly proud mother!
The talent on exhibition in the large 3 story Barge House at Oxo Tower was mind boggling. Just to illustrate the diversity in mediums and styles here are a few (there isn’t room to show all) of my personal favorites…
by Tianzhuo Chen
by Sroop Sunar
Artist unknown to me (no business cards)
Of course there had to be a celebratory meal to mark such a momentous occasion, and we found the Brasserie at the Oxo Towers the perfect place to top off the evening with…
Tatjana and Julie Anne Rhodes June 22nd, 2009
a scrumptious meal whilst watching the sun set over the London skyline.
Seared Scallops, Primavera Vegetables, Cauliflower Puree, with Pancetta & Almond Dressing
My scallops were so good I couldn’t restrain myself from digging in before taking a picture. I can’t wait to come home to try my own rendition!
Mozzarella & Tomato Relish on Ciabatta
for tomato relish:
- 2 pints grape tomatoes
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- fresh ground black pepper to taste
- 1/4 cup raisins
- 2 tablespoons Parmesan cheese
- 2 cups fresh basil, tough stems removed
- 1 large clove garlic, minced
- 3 tablespoons of toasted pine nuts
- 1/3 cup Parmesan cheese
- salt and pepper to taste
- 1/4 cup olive oil
- 1 large clove garlic, minced
Buffala mozzarella, thinly sliced
1). preheat oven to 425 degrees F. Spread grape tomatoes in an even layer in a jelly roll pan, and toss with 2 tablespoons of olive oil. Sprinkle with Kosher salt and black pepper. Roast in oven 5 minutes.
2). Remove pan from oven long enough to sprinkle in raisins and 2 tablespoons of Parmesan. Roast in oven an additional 3-5 minutes, until raisins are plumped up. Remove from oven and cool to room temperature. This can be made ahead and stored in refrigerator up to 3 days in advance. Remove from refrigerator 30 minutes before using to bring to room temperature.
3). Add 1/4 cup olive oil to a microwave proof bowl along with minced clove of garlic. Microwave on high for 30 seconds (this takes the edge off the flavor of the garlic).
4). Slice ciabatta down the middle of the loaf lengthwise. Spread garlicky olive oil evenly over both halves and toast in oven until just beginning to brown around the edges.
5). Add basil, garlic, pine nuts, Parmesan, olive oil, and salt and pepper to a food processor. Process until all ingredients are combined, about 1 minute. Spread desired amount of pesto sauce on the toasted ciabatta.
6). Top open face sandwiches with thinly sliced mozzarella and tomato relish. Return to oven just long enough for cheese to begin melting, about 2 minutes. Remove and slice each half into 4 3″ pieces, and eat warm.