Handwork

HANDWORK
Paintings by Fides Becker

06 / 05 / 22 to 07 / 07 / 22

The core of Fides Becker’s work is identity as the interaction between the self and outside influences. With the new series of works “Unvisible hand” in the exhibition “Handwork”, she takes up motifs from the earlier series “Perfect housekeeping”, which combines role clichés from photography, advertising, film and pornography and links the various household actions in the background from the figurative scenes with a new context of meaning: here they each appear independent and embody those reproductive activities that receive little socio-economic recognition, even though they – quasi invisibly – hold our society together.

www.fides-becker.de

We combine the pictures of Fides Becker with the menu “big clean-up” – the cleaning out of cooking styles in the cosmos of culinary traditions and trends, back to the inn and the original, regional cuisine.

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We serve a selection from the following dishes in bowls and platters:

Potato salad with vinegar and oil
Cucumber salad with dill
Green salad with egg dressing
Maultaschen with stewed onions
Asparagus with dross
Flambéed kidneys in mustard sauce
Sour tripe with red wine and vinegar
Potato soup with leek
Beef broth with herb pancakes
Lentils with red wine and root vegetables
Spaetzle
Stuffed veal breast
Beef roulade
Braised shoulder of lamb
Cabbage roll with savoy cabbage
Bavarian cabbage
Napkin dumplings
Mushroom vegetables
Ice cream

ZAGREUS 2000 – 2020

Group exhibition and catalogue presentation

18 / 08 / 21 to 20 / 02 / 22

The best of 20 years

With Sonja Alhäuser , Heather Allen, Dorothee Berkenheger, Markus Binner, Lis Blunier, Fritz Bornstück, Stephan Brenn, Christina Bunk, Elizabeth Demaray, Diana Dotson, Maurice Doherty, Irena Eden, Margret Eicher, Roland Fuhrmann, Axel Geis, Pierre Granoux, Lennart Grau, Julien Grenier, Johanna Hasse, Patrick Huber, Stephan Hüsch, Guisun Jang, Arnd Kaestner, Kain Karawahn, Doris Koch, Volker Kreidler, Astrid Köppe, Kühne/Klein, Inés Lauber, Stijn Lernout, María Linares, Ute Lindner, Ulrike Mohr, Oliver Möst, Bruno Nagel, Bodo Niggemann, Jennifer Oellerich, Christina Paetsch, Pfelder, Patrick Pilsl, Claudius Pratsch, Aaron Rahe, Susanne Ring, Bärbel Rothhaar, Harro Schmidt, Uwe Sennert, Johanna Smiatek, Henrik Strömberg, Martin Städeli, Hiroko Tanahashi, Ines Tartler, Peter Thol, Josina von der Linden, Lotta Weigl, Sador Weinsclucker, Markus Wirthmann, Renate Wolff, Simone Zaugg, Dida Zende.

Catalogue design: www.yannick-nuss.de

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Apéritif: Spumante Casa Gheller Veneto

SONGS FROM THE WOOD BY MARKUS WIRTHMANN AND PETER LANG

“Table picture with green landscape”
Wild herb salad, rocket, spinach salad with lemon dressing
Potato brandy with egg and lemon balm
Black salsify with pumpkin seed oil and rosemary
Almond-parsley pesto
Baked sweetbreads in a herb coating
Rosehip

2017 Vogelsang, Trittenheimer Apotheke Riesling, Loersch Winery, Mosel

BONE CHAR FROM ULRIKE MOHR

Roasted Loup de Mer,
Fennel puree with tarragon and Pernod,
polenta with cuttlefish and nut butter
Black garlic maionnaise,
Fermented walnut

2019 Chardonnay, Domaine Arsac Argance, Ardèche (wood)

MUSSEL GIRL AND AMORETTE MELT BY SONJA ALHÄUSER

Stuffed chicken in 5 colours
Roman cabbage with cinnamon, sugar and parmesan

2020 Pinot Noir Craft, Jürgen Leiner, Palatinate

LIFE IN THE SMARTBOX BY JOHANNA HASSE

Crostata al Limone:
Lemon tart, almond ice cream

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Apéritif: Spumante Casa Gheller Veneto

THE BENTO BOX IN THE FOOD RANGE OF UWE SENNERT AND WERNER DEGREIF

“After dinner to the home”
Breaded and baked pike perch marinated in a lemon white wine broth,
green salad, potato-cucumber salad, marinated beetroot
Vegetarian: Baked and breaded celery

2019 Domaine Faller Macerat Pinot, Alsace

KINGDOM OF HEAVEN, MANIC ZEPPELIN SNAPSHOTS BY ROLAND FUHRMANN

Mulligatawni Indienne
Peppery curry soup from the Indian-English cuisine with duck
Vegetarian: with sweet potato

2016 Déja Fruit, Pinot Noir Rosé, Alexander Heer, Rheingau

HOMAGE TO ANGEL KANCHEV BY IRENA EDEN AND STIJN LERNOUT

A hospitable meal
Braised shoulder of lamb and baked leg of lamb
with olives, lemon and cinnamon, apricot rice
and aubergine with walnuts
Vegetarian: buffalo mozzarella in tomato-olive sauce

2010 Domaine Nivet Galinier Les Aspres, Côtes du Roussillion

CITY MAKES YOU FULL BY ANJA FIEDLER AND SABINE HILSCHER

Everything from the tree
Stuffed maple leaves with fir-top rice,
spruce needle parfait and honey syrup and pickled elderflowers

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Apéritif: Spumante Casa Gheller Veneto

THE INFILTRATION OF THE ALPS BY LIS BLUNIER
Colours

Yellow pepper parfait
Fennel puree with parsley and tarragon
Sweet potato mousse with saffron
Beetroot with balsamic vinegar and honey
leaves and vinaigrette

2019 Vogelsang, Trittenheimer Apotheke Riesling, Loersch, Mosel

KING AND QUEEN BY COCO KÜHN
Prussian court cuisine in the time of Frederick the Great

Legered caper soup with roasted char

2020 Pinot Gris Loam, Jürgen Leiner, Palatinate

M_ask_E GROUP EXHIBITION
C’est un masque

Poached saddle of venison with spruce salt
Black pudding with apple
Quince bread with honey and rose water
Apple – quince puree
Red wine – rosehip sauce

2016 Pinot Noir SL sulphur-free, Hubert Lay, Kaiserstuhl

SORONG 1962 BY TANYA BARNAU SYTHOFF

Cardamom ice cream with papaya seeds
Mango – Coconut – Smoothie
roasted papaya with long pepper and lime oil

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Apéritif: 2019 Domaine Faller Pet Nat Muscat, Alsace

REFETTORIO by ARNDT KAESTNER

Sea fish in juice (recipe by Bartolomeo Scappi)
Sea bass, white wine, apple cider, grapes, saffron, almonds

2020 White Burgundy “Craft” Jürgen Leiner, Palatinate

FIREWATCH ZAGREUS from KAIN KARAWAHN

Polenta Nera (with cuttlefish) and mussels in tomato-chilli sauce

2019 Domaine Arsac Argance, Chardonnay, Ardèche (Wood)

BEHIND THE WHITE FRONT by INÉS LAUBER.

Pink baked leg of lamb in oriental spices
with sultanas and honey, various vegetables with lemon and honey,
couscous with almonds

2012 Orphée, Domaine Courbissac, Minervois

SUER GAZ – ZAGREUS

Rice pudding with cinnamon – pear from the spice stock with rose water