DANCING TOWELS

zagreus galerie koch kunst catering

Works by Stephan Hüsch

28 / 09 / 17 bis 25 / 11 / 17

The sculptures of Stephan Hüsch catch the motion of flying fabric and transforms them into solid material. This transformation of movement emerges through different layerings that create a 3 – dimensional presentation. When the seemingly static and solid starts to move, when the towels in mid-air, impossible to catch a hold of, starts to hover and bulge through a draft of air, and hereby the materiality of the towels gains a spatial character, when it unfolds itself into curious figures before it would, as one catches it, inanimately and flabby fall through our hands…

Stephan Hüsch’s sculptures capture these movements and translate them into different levels, thus arriving at completely different patterns of movement. This translation of movement into another form and materiality is done by way of levels, which are layered one after another, thus catching distinct layers of movement.

The three-dimensional portrayal in time is being dissolved, analyzed, and disassembled. A new lightness is being achieved by means of layering individual tiers, which is being negotiated by the split of a fluidly soft movement and solid materiality. For Zagreus Projekt, Stephan Hüsch has translated those fluid movements into a system of serving platters. Those are being stacked on top of each other, one by one, and at the end of the a three course meal, will draw the likeness of a sculpture. Individual platters are stocked with Pintxos, Basque tapas, which are held together with skewers, thus joining different layers into fullflavored compositions.

 

Menu Pintxos:

For Zagreus Projekt, Stephan Hüsch has translated those fluid movements into a system of serving platters. Those are being stacked on top of each other, one by one, and at the end of the a three course meal, will draw the likeness of a sculpture. Individual platters are stocked with Pintxos, Basque tapas, which are held together with skewers, thus joining different layers into fullflavored compositions.

LEVEL 1

Tartar of salmon trout with avocado, coriander and horseradish
Pickeled salmon, mayonnaise with lemon and smoked paprika
Tortilla with Baccalao and carpaccio with pike-perch, orange and rosemary
Baked zucchini and paprika with ricotta, parsley and caramelized walnut
Polipetti with potatoes and capers
Pintxo Gilda (Rita Hayworth) crostini with olive, pepperoni and anchovies

LEVEL 2

Polenta, roastbeef and pine-onoion crisp
Lamb meatballs, rouille, tomato and capers
Duck breast, onion marmalade and caramelized cauliflower
Filled pepper with sweet potatoes and fried pimentos
Venison with aubergine puree

LEVEL 3

Confectionary with nougat, pistachio, marzipan, rice cake, orange

 

FOOD-DESIGN-2016

kühne klein zagreus galerie koch kunst catering

FOOD-DESIGN-2016

Objects by Kühne / Klein

08 / 04 / 16 bis 04 / 06 / 16

Hendrijke Kühne and Beat Klein are collectors, detectives and artists. In their show Food Design at Zagreus Projekt they present 65 mini-sculptures made from food reproductions glued on cardboard. The artists-collectors assembled the pictures for these 3-dimensional collages from the flood of food advertisments. Using a special technique, they created spatial constructions reminiscent of carnivorous plants and of models of atomic structures. The objects are grotesque, absurd and funny. A ” La Vache qui rit”- cheese is balancing on top of a piece of ham which itself is resting on a lump of mould-ripened Gorgonzola, from which in turn corncobs and chilies are proliferating. In another piece a fruit flan and a whole cohort of pizzas are placed on a very unstable looking foundation of potatoes and celery stalks. These biomorphic combinations hardly evoke the desires originally intended by the food reproductions. The individual elements have lost their function as representatives of food. ”
Ceci n’est pas une pipe” or in the Cockaigne-nightmare-land of Kühne/Klein: art won’t make you fat.

kühne klein zagreus galerie koch kunst catering

Food Design, 2004, 65 objects, advertisement pictures on board
Photo: Kühne/Klein

 

FOOD DESIGN
edible structures in 3 courses refers to the collage technique of the sculptures. It transforms food to mousse,
paste or fragments and creates a two dimensional carpet of edible elements with a crossover of all kind of different tastes, contrasts and harmonies.

Salad and sauce

Poached dandelion with balsamic vinegar – honey – pumpkin seed oil
Marinated asparagus with saffron – egg – rapeseed oil
Raw lettuce with spinach – hazelnut oil – parsley
Marinated role of cucumber -with lime – coriander – yoghurt
Stained salmon trout with mustard seeds – lemon – butter

Filled

Red onions with bread – spices – chocolate
Red paprika with salmon – cream – Pernod
Zucchini with rucola – walnut – Parmesan
Wild duck with bread – liver – sage – egg
Pike perch with chicken – shrimp – cream

Fruit salad

Poached pear – vanilla
Baked apple – brown sugar – butter
Fried ananas – brown sugar – lemon
Marinated grapes – olive oil – sea salt
Marinated papaya – lime – black pepper
Marinated orange – Pernod – saffron
Zabaglione with egg – white wine – elder

 

BENTO BOX IN THE SUPERMARKET

Bentobox Zagreus Koch Kunst Galerie Berlin

BENTO BOX IN THE SUPERMARKET

room drawing Werner Degreif
objects Uwe Sennert

07 / 10 / 15 until 21 / 11 / 15

The exhibition BENTO BOX IN THE SUPERMARKET is the second collaboration of Uwe Sennert (Berlin) and Werner Degreif (Mannheim). It is about food and goods display. Uwe Sennert creates objects made of expanding foam, plaster, cloth and colors, describing Bento Boxes and waffles.
The all over drawings of Werner Degreif are reduced on a black line, background for the objects of Uwe Sennert. Two and three dimensional objects appear are side by side.

Zagreus Koch Kunst Galerie

Menu

NACH DEM ESSEN INS HEIM
Home cooking at its best

Semolina dumplings in a chicken stock with vegetables and herbs
Baked pikeperch in a brew of white wine and lemon, potato salad, green salad with egg, red beet with honey
Beef roulade with mustard, pickled cucumbers and bacon, red wine sauce with cépe, potato dumplings and red cabbage with apples
Waffle Senn Cake with pumpkin seed parfait, cream and cassis