Eat Your Art Out: Kehinde Wiley

Every year at Miami Art Basel, artist Kehinde Wiley hosts a fish fry. So, I decided to prepare a scallop dish inspired by his work.

A scallop dish inspired by the artwork of Kehinde Wiley

A scallop dish inspired by the artwork of Kehinde Wiley

Kehinde Wiley is a New York-based artist known for his hyper-realistic paintings. His process includes recruiting men from the streets around the world (Brazil, Los Angeles, Jamaica, Senegal, etc.) and asking them to sit and pose for photographs which are then used for his paintings. The men are often from the African diaspora. As men (and sometimes women) of color, they are often asked to pose in heroic positions while wearing “urban” clothes  or modern-day attire that could be attributed to street wear . Wiley also fuses many different styles in his paintings including Baroque and the French Rococo. In combining these- he’s melding classical, traditional art styles by injecting a contemporary approach to his paintings.

Kehinde Wiley, Tosin Otegbole, 2007 (All images Copyright the artist)

Kehinde Wiley, Tosin Otegbole, 2007 (All images Copyright the artist)

 

Kehinde Wiley,Three Boys, 2013 (All images Copyright the artist)

Kehinde Wiley,Three Boys, 2013 (All images Copyright the artist)

 

Kehinde Wiley, Naomi and her daughters, 2013 (All images Copyright the artist)

Kehinde Wiley, Naomi and her daughters, 2013 (All images Copyright the artist)

I prepped the scallops with a little salt and pepper and placed them in a very hot pan with 1/2 teaspoon of olive oil and 1/2 teaspoon of butter. Let each side cook for about a minute and a half until you see a golden crust form around the edges. (Important note: make sure your scallops are dry before placing them in the pan. Pat it with a paper towel to remove excess moisture.)

Each scallop sits is placed on a compotes- one completely different from the other: sweet, tangy, and smoky. Each compote bear different hues in the yellow/red/brown family- much like the subjects in Wiley’s paintings.

SWEET

Eat-Your-Art-Out--Kehinde-Wiley--The-MCB-Project

What you’ll need:

2 apples- peeled, cored and chopped
2/3 cup of water
1/8 cup of sugar
1/4 teaspoon of cinnamon
a pinch of ginger
a pinch of nutmeg

What you’ll need to do:

In a saucepan, combine apples, water, sugar. Allow it to simmer for 10 minutes and then add cinnamon, ginger and nutmeg. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Eat-Your-Art-Out--Kehinde-Wiley--The-MCB-Project-7

 

TANGY

Eat-Your-Art-Out--Kehinde-Wiley--The-MCB-Project-3

What you’ll need:

1 summer squash, peeled and cubed

1 tablespoon of white sugar

1 tablespoon of brown sugar

1/4 cup of orange juice (may need to add a little bit more)

Cherries (optional)

What you’ll need to do:

In a saucepan, combine squash and orange juice. Allow it to simmer for 10 minutes and then add white and brown sugar. Cover, and cook over medium heat for 10 to 15 minutes, or until the cubes of squash are soft. Allow to cool, then puree in a food processor. Garnish with a thinly sliced cherry.

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SMOKY

Eat-Your-Art-Out--Kehinde-Wiley--The-MCB-Project-2

What you’ll need:

1/2 cup of carrots, chopped

a pinch of salt

a pinch of pepper

2 teaspoons of butter

2 teaspoons of olive oil

1 tablespoon of brown sugar

Eat-Your-Art-Out--Kehinde-Wiley--The-MCB-Project-4

What you’ll need to do:

In a saucepan, combine butter and olive oil on high heat. Then combine carrots, salt and butter.  Allow it to simmer for 10-15  minutes and then add brown sugar. Cover, and cook over medium heat for 10 to 15 minutes, or until carrots are soft. Allow to cool, then puree in a food processor. Garnish with chives.

Eat-Your-Art-Out--Kehinde-Wiley--The-MCB-Project-5

Yum! Go ahead and eat your art out!

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