Bit about the Artist…
Chuck Close (b. 1940, Monroe, WA) is renowned for his highly inventive techniques of painting the human face, and is best known for his large-scale, photo-based portrait paintings. In 1988, Close was paralyzed following a rare spinal artery collapse; he continues to paint using a brush-holding device strapped to his wrist and forearm. His practice extends beyond painting to encompass printmaking, photography, and, most recently, tapestries based on Polaroids.
In 2000, Close was presented with the prestigious National Medal of Arts by President Clinton. Close is a member of the American Academy of Arts and Letters, has served on the board of many arts organizations, and was recently appointed by President Obama to serve on The President’s Committee on the Arts and the Humanities.
Bit about the Exhibition…
Chuck Close: Prints, Process and Collaboration encompasses the entire span of Close’s artistic output in printmaking, so key to this creative process, starting with the large-scale mezzotint print Keith (1972), Close’s first master print as a professional artist, and ending with recent, monumental watercolour digital prints, and spectacular jacquard tapestries. Consulting curator Glenn Barkley has worked with the exhibition curator Terry Sultan to include the painting Bob (1970) and a series of progressive proofs to Keith/Mezzotint (1972) also held in the collection of the National Gallery of Australia.
MCA Café: New York Pop Up Menu
To complement your trip when you see the Chuck Close exhibition at the Museum of Contemporary Art Australia you should also try the New York Pop Up Menu at the MCA cafe for breakfast, brunch, or lunch before or after a 45 mins guided tour of the Chuck Close exhibition. This is the New York burger, American Cheese, Mole Verde and Fries…with a Hendricks Gin & Tonic in the background (ok maybe not for breakfast) The menu is inspired by the iconic food of New York City, where the artist Chuck Close is based. It’s a truly great day out and I noticed from comments in one of my Instagram posts (@see.taste.do) some of you have already seen it and thoroughly enjoyed it too. Here are some comments from my followers:
A amazing show very unexpected – @craigioscott
It’s a fantastic exhibition. I really enjoyed it. – @rana26
I’ve seen his work in NYC. It’s just unforgettable. The intensity…the humour…the genius…@mudnymphpottery
Well done MCA for putting on this brilliant exhibition. So different from the norm.
I also interviewed Keith Higginson, Executive Chef, Fresh Catering Venues who curated the New York Pop Up Menu at the MCA.
#1 How would you describe cuisine of New York?
New York is one of the two food capitals of the world (the other being London) the big apple’s one big melting pot of people and cuisines, which makes for a great place for new ideas and techniques. The back bone of the food industry in New York is the Mexican and other Latino workers in the kitchens, they’re cultural connection to food and hard working nature makes them invaluable to the industry.
#2 How did you come up with the dishes in the NY Pop Up menu for this event?
The menu pays playful homage to Close’s home base in New York, we undertook research into ‘on-trend’ food in New York’s casual dining space to develop MCA’s menu for Chuck Close and present our diners with an authentic taste of what’s happening now. We’re thrilled to be able to play a role in giving MCA patrons an even more immersive experience and a richer engagement with the art and artist. Having spent much time in New York, I took a few ideas from eating out in the local haunts, with friends that live there.
#3 What is your favourite dish and matching wine on the pop up menu?
I’m a bit partial to a Rueben and a glass of Rosso Fresco Merlot Syrah petit verdot
#4 What are popular vegetarian & gluten free options?
By far our biggest sellers are the salads, which are gluten free and a good healthy option, but Manhattan Mac and cheese has been very popular, as it’s good comfort food and probably brings back a few childhood memories for some.
#5 What’s your ideal food day from the start to the end?
In Sydney it would be breakfast at Lock Stock in Bondi, Lunch at The Governor’s Table in the city and dinner at Momofuku at Star.
Where: Museum of Contemporary Art Australia, 140 George Street, The Rocks NSW
When: On now until 15 March 2015
Website: www.mca.com.au
New York Pop Up menu
