Volume 4, Issue 1 January/February 2011| Sunday Supper * Skarbakka * Rechili

CATCHMEFALL

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daredevil,

KERRY SKARBAKKA

artist:

Philosopher Martin Heidegger described

human existence as a process of perpetual falling, and it is the responsibility of each individual to “catch himself” from his own uncertainty.

Kerry Skarbakka's current photographic work is in response to this delicate state. What does it mean to resist the struggle, to simply let go? Or, what are the consequenc-es of holding on?

Using himself as a model and with the aid of climbing gear and other rigging, he photo-graphs the body as it dangles from dangerous precipices or tumbles down flights of stairs. The captured gesture of the body is designed for plausibility of action, which grounds the image in reality. However, it is the ambigu-ity of the body’s position in space that allows and requires the viewer to resolve the full

meaning of the photograph. Do we fall? Can we fly? If we fly then loss of control facilitates supreme control.

Skarbakka is not a glorified stunt man. Though his work requires unavoidable risk, he considers safety an important factor.

Skarbakka's images are layered with references to an experienced background in sculpture and painting, and the cinematic quality of the work suggests the influence of commercial film. They convey the primal qualities of the human condition as a precarious balancing act between the struggle against our desire to survive and our fantasy to transcend our humanness.

Skarbakka's work is on view at Chelsea Market through March. For more informa-tion, visit skarbakka.com.

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It’s Supper Time!Join us when 20 world-class chefs prepare the ultimate family-style meal event

The Third Annual Chelsea Market Sunday SupperMarch 27, 2011, 6:00 P.M.

When the nation's top chefs get together to prepare a sumptuous, family-style feast, extraordinary culinary memories are made. At our third annual Sunday Supper, benefitting the James Beard Foundation and the Fulton Youth of the Future Culinary Scholarships at the Robert Fulton Houses, guests will be seated together at communal tables that span the market’s extensive 400-foot concourse and share a spectacular, multi-course, convivial dinner prepared by a talented team of nationally-recognized chefs.

Join chefs Mary Cleaver (The Green Table), Yang Huan and Brian Ray (Buddakan), Sarabeth Levine (Sarabeth's), Amy Scherber (Amy's Bread), Tryg Siverson (Friedman's Lunch), and Anne Quatrano

(Bacchanalia, Atlanta) when they host James Beard Foundation Award winners and other renowned chefs to create this one-of-a-kind culinary experience.

Tickets are $240 for the general public or $200 for JBF members. Diners who purchase tickets at the non-member price will receive a complimentary JBF Friend Membership.

For tickets, photos, and more info, visit jamesbeard.org/chelseamarket.

Roasted Fish with Potatoes and Thyme By Grill-A-Chef, Joshua Stokes. In the spirit of James Beard, whose style was classic and, above all else, simple, we bring you the One Pot Meal. I'll be doing an on-going series of one-potters on my blog at

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1.5-2 lbs white flaky fish1 lb small potatoes1 box cherry tomatoes, halved1 small onion, sliced3 garlic cloves, thinly sliced1 bunch of thyme, rinsed1.25 cups white wine

Heat oven to 350°1. Heat heavy bottomed 2. skillet over medium then add vegetable oil and heatCut fish into 4 portions 3. and gently drop in skilletBrown well on one side 4. (4-5 minutes). Remove & set asideDrop potatoes into pan 5. (add more oil if needed).

Brown slightly (6-8 min), then add the rest of the ingredients. Bring to a boil, then lower heat and simmer for 10 minutes. The liquid will turn a nice pinkish-orange colorKill the heat. Lay fish on 6. top (browned side up, partially submerged)Place pan in oven and 7. cook for 15 minutes. Test for done-ness by pressing gently on the thickest part of the fish. You should feel a slight give between the flakes.Lift the thyme stems out 8. and serve!

Roasted Fish with Potatoes and Thyme By Grill-A-Chef, Joshua Stokes. In the spirit of James Beard, whose style was classic and, above all else, simple, we bring you the One Pot Meal. I'll be doing an on-going series of one-potters on my blog at

Reduce. Reuse. Rechili.1200 Chili worshipers descend on Chelsea Market

A whole pot o' people de-scended upon Chelsea

Market this past January for the first-ever NYChilifest benefitting Food Systems Network NYC. Stirred together by Jake Dickson (Dickson Farmstand Meats), Mary Cleaver (The Green Table) and Chelsea Market's own Michael Ginsberg, the

event lived up to its man-tra, "reduce. reuse. rechili." NYCchilifest brought out the best reds in 1,200 warm chili eaters, 60 press attendees, 24 competing professional chef teams, 5 celebrity judges, 3 live bands and 1 Golden Chili Mug winner, Northern Spy. Thanks to the volunteers who made it all simmer.

DIRECTORYAmy's Bread(212) 462-4338Amysbread.com

Anthropologie(212) 620-3116Anthropologie.com

Bar SuzetteChelseamarket.com/barsuzette

Bowery kitchen supply(212) 376-4982Bowerykitchens.com

Buddakan(212) 989-6699Buddakannyc.com

Buon Italia(212) 633-9090Buonitalia.com

Chelsea Market Baskets(888) 727-7887Chelseamarketbaskets.com

The Cleaver Company(212) 741-9174Cleaverco.com

Dickson's Farmstand(212) 242-2630Dicksonsfarmstand.com

Eleni's Cookies(212) 255-6804Elenis.com

Fat Witch Bakery(888) 41-WitchFatwitch.com

The Filling Station(212) 989.368Tfsnyc.com

Chelsea Wine Vault(212) 462-4244Chelseawinevault.com

Chelsea Thai Wholesale(212) 924-2999

Friedman's(212) 929-7100Friedmanslunch.com

Gramercy park flower shop(212) 475-4989Gramercyflowers.com

The Green Table(212) 741-6623Cleaverco.com

Hale & Hearty Soups(212) 255-2400Haleandhearty.com

Imports From Marrakesh(212) 675-9700Importsfrommarrakesh.com

Jacques Torres Chocolate(212) 229-2414Mrchocolate.com

L'arte del Gelato(212) 366-0570Lartedelgelato.com

The Lobster Place(212) 255-5672Lobsterplace.com

Lucy's Whey(212) 463-9500Lucyswhey.com

Manhattan Fruit Exchange(212) 989-2444Manhattanfruitexchange.com

Morimoto(212) 989-8883Morimotonyc.com

Ninth Street Espresso(212) 228-2930Ninthstreetespresso.com

Nutbox(347) 689-9948Thenutbox.com

One Lucky Duck(866) 205-4895Oneluckyduck.com

Posman Books(212) 627-0304Posmanbooks.com

Ronnybrook Farm Dairy(212) 741-6455Ronnybrook.com

Ruthy's Baked Goods(212) 463-8800Ruthys.com

Sarabeth's Bakery(212) 989-2424Sarabeths.com

Tuck Shop(212) 255.2021Tuckshopnyc.com

SARABETH’S

CHELSEA MARKETBASKETS

BOWERYKITCHEN

L’ARTE DELGELATO

IMPORTSFROM

MARRAKESH

FRIEDMAN’S

CHELSEA THAIWHOLESALE

THELOBSTER

PLACE

RUTHY’SBAKED GOODS

THECLEAVER CO.

THEGREENTABLE

NINTH ST.ESPRESSO

CHELSEAWINE VAULT

NEWSSTAND

FAT WITCH BAKERY

ELENI’S NEW YORK

RONNYBROOK MILK BAR

HALE & HEARTY SOUPS

MORIMOTO

BUON ITALIA

AMY’S BREAD

ANTHROPOLOGIEBUDDAKAN

MANHATTANFRUIT EXCHANGE

E VENT SPACE

Bar Suzette, The Filling Station,Gramercy Park Flowers, Jacques Torres Chocolate, Lucy’s Whey, Nut Box, Nut Box Spices, One Lucky Duck, Tuck Shop

CHELSEA MARKETBASKETS

DICKSON’S FARMSTAND MEATS

POSMANBOOKS

15th St. Arcade: