Categories
Art Exhibit M

SWEET by Brantley Ellzey

Elle Perry

The frontage of 422 N. Cleveland St. at Crosstown Arts for Brantley Ellzey’s SWEET.

With the orange and pink graphics (designed by Loaded for Bear) on the exterior of Crosstown Arts, one gets the feeling immediately that he or she is being transported back in time to a vintage candy shop.

The purity of the 22 pieces in SWEET, which artist/architect Brantley Ellzey spent a year working on, are a reaction to the contentious climate that the country finds itself in.

Over the past 15 years, Ellzey typically has done commission work consisting of rolled magazine, book, and other printed pages, something he refers to as “time capsules.” SWEET has the artist drilling down to the most simple form of his practice in terms of color and composition. Instead of patterned papers, he uses blank sheets of individually hand-rolled construction paper.

Ellzey sought out the inspirations derived from growing up in late 1960s Osceola, Arkansas — things like the Sears “Wish Book” catalog (also in a nod to the neighborhood’s affiliation with Sears, now Crosstown Concourse), childhood books, and the interior design and home decorating magazines that his mother received.

Other inspirations: Mary Blair, who worked for Disney studios, whose folk art and imagery Ellzey realized had inspired the way he perceived the world growing up. (Blair also designed “It’s a Small World.”) Also, modernist architects George and Ray Eames and Alexander Girard. In particular, Girard’s textiles are an obvious source of inspiration for several pieces, with bright, one or two color columned or checked patterns.

All of the pieces in SWEET are horizontal and face up except the Pixies (a reference to Pixy Stix), which on its base nearly reaches the room’s ceiling; Homer, which is a donut; and Honey, Honey, which is modeled after a honeycomb with rolled paper tubes facing outwards toward the audience.

There are grapes (with groups of rolled paper tubes in different hues of purple in the shapes of bunches), licorice, pink glittery spun cotton candy (surrounded by a contrasting cotton candy machine base designed by Perry Sponseller), and Laffy Taffy.

Elle Perry

Homer by Brantley Ellzey

The aforementioned Homer is an oversized homage to The Simpsons’ family patriarch and his love for the pastry. In real life, the piece is an inflatable pool raft with rolled paper paper-mached to it, topped with with three kinds of glitter replicating a donut, purple icing, and delectable sprinkles.

Homer includes a placard humorously forbidding both touching and eating the object.

All in all, SWEET accomplishes a tricky feat — invoking whimsical escapism while at the same time maintaining a high level of sophistication.

Through November 5.

Elle Perry

Carnival by Brantley Ellzey

Categories
Food & Wine Food & Drink

Serving Up Sunday

For those of you whose idea of a perfect Sunday doesn’t include cooking, here are a few new options:

At Sweet, the Exquisite Desserterie, brunch isn’t the usual eggs and pancakes.

“I asked customers and friends what they would like to see for brunch,” says Paula Pulido, the restaurant’s chef and owner. “Everybody wanted something different from the standard eggs Benedict, French toast, and Belgian waffles.”

Sweet’s “something different” includes an antipasti buffet to start and a dessert buffet to finish. In between, diners can nibble on fresh popovers with potato/leek soup, followed by a baby-greens salad, a mimosa “intermezzo,” and a choice of beef or vegetable en croute, all for $21.

Sunday brunch at Sweet is available from 11 a.m. to 3 p.m.

Sweet, 938 S. Cooper (726-4300)

Currents, a fine-dining restaurant at the River Inn of Harbor Town, also recently started offering Sunday brunch. The more traditional items include cinnamon French toast, Monte Cristo with vanilla-stewed berries, Golden Apple pancakes, and a chèvre omelet with roasted mushrooms, artichokes, and heirloom tomatoes. Other dishes are pan-roasted Tasmanian salmon, grilled Nyman Ranch pork loin, saffron risotto with lobster, and grilled filet of beef.

Sunday brunch at Currents is available from 11 a.m. to 2 p.m.

Currents, 50 Harbor Town Square
(260-3300)

If you want to grab a couple of friends for a relaxed, end-of-weekend dinner, try the Majestic Grille’s Sunday Suppers. One supper, served family-style, feeds four.

“This is something we have wanted to do for a while, and we thought the holidays would be a perfect time to try it out,” says Deni Reilly, who owns the restaurant with her husband Patrick, the Majestic’s chef.

The menu changes every week and typically includes home-cooking favorites with a twist, such as braised pork loin with roasted apples and cider and mashed root vegetables. The Sunday suppers are served during regular dinner hours and cost $60.

The Majestic Grille, 145 S. Main
(522-8555)

The Flying Fish is offering a “Preacher’s Special” to all oyster lovers. Every Sunday, all day, you can satisfy your oyster craving for 25 cents per oyster. If oysters aren’t your thing, the restaurant offers plenty of other seafood dishes, such as catfish, tilapia, snapper, salmon, and crawfish.

The Flying Fish, 105 S. Second
(522-8228)

Need a dash of culinary inspiration for your holiday cooking? Stop by Williams-Sonoma this month for free demonstrations, technique classes, and a taste of some of the store’s holiday favorites.

On Sunday, December 9th, discover the secrets to throwing an elegant holiday cocktail party. Demonstrations about the best cup of cocoa, holiday confections, easy desserts, gifts for the cook, festive drinks, super stocking stuffers, and more are offered almost every day throughout December from 11 a.m. and 3 p.m. Call the store for a detailed scheduled.

Williams-Sonoma, 7615 W. Farmington (737-9990)

You have until Saturday, December 15th, to cast your vote in support of a local farmer, chef, restaurant, or food-related business or person for the Edible Communities 2007 Reader’s Choice Local Hero Award.

Edible Memphis, a quarterly magazine that debuted last spring, is one of 30 “Edible Community” publications around the United States that focus on local foods and farmers.

Each Edible Community will vote on its heroes, and the winners will be announced in January at the Edible Communities annual publisher’s dinner in Charleston, South Carolina. Winners will then appear in the spring 2008 issues.

Eligible locally for the award are the places and people featured in Edible Memphis throughout the year: Downing Hollow Farms (Lori Greene), Neola Farms (Michael Lenagar), Whitton Farms (Jill and Keith Forrester), Delta Grind (Georgeanne Ross), Tripp Country Ham (Charlie Tripp), Magevney Kitchen Garden, the Southern Food and Beverage Museum, Tom Singarella (baker), Jose Gutierrez (Encore), Karen Carrier (Automatic Slim’s, Beauty Shop), and Nancy Kistler (Entourage catering).

Go to ediblememphis.com to cast your vote.