Dean Baldwin Lew
Nothing to Eat
or
Climb a gate at the hinge end
or
How to poach snails in a puddle
or
Roam: a cooking book
Compiled by Dean Baldwin Lew
Publication underway, launching Summer/Fall 2023
A collection of recipes, photographs, drawings and essays, the culmination of 4 months research
in the Highlands and Islands of Scotland while in residence at the Glenfiddich in 2021.
Selection of photographs from the publication below.
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or
Climb a gate at the hinge end
or
How to poach snails in a puddle
or
Roam: a cooking book
Compiled by Dean Baldwin Lew
Publication underway, launching Summer/Fall 2023
A collection of recipes, photographs, drawings and essays, the culmination of 4 months research
in the Highlands and Islands of Scotland while in residence at the Glenfiddich in 2021.
Selection of photographs from the publication below.
On a soft bend in the slow moving Burnley Creek running through Warkworth, Ontario a restaurant was opened for a single weekend in 2015. In the week prior, traps were set to capture an invasive species of freshwater crustaceans called “Rusty Crawfish”. As it is prohibited to “carry overland” a known invasive species (in that they might be introduced to a new uninfected watershed), the entire kitchen and dining area was set-up directly in the river.
Guests were invited to leave behind their sock & shoes, take a seat at a table and be served a four course amuse bouche menu of local treats.
Prince Edward County Wines were chilled to the river temperature.
Menu
Riverbed Watercress with Radish and Balsamic
Papilliotte of Trout with Hua Jiao peppers & Lime
Steamed Crustaceans of Invasive Species
Cambellford Cheddar w Fallen Apples from the Adjacent Parking Lot
Curated by Tania Thompson for Sunday Drive 2015. Most photographs courtesy Dustin Rabin
Art F City Review
Created (after Géricault) for the sculpture biennale St-Jean-Port-Joli, featuring a heavily overbuilt picnic table fastened by ropes to a large rock on a tidal plain in the St. Laurent river basin. Twice a day, the tide submerges the rocky point and the table, somewhat floating, smashes repeatedly against the rocks. Each time at low tide, the table makes landing, beaching itself somewhere slightly new. Repairs are then made and celebrated by opening up a six seater "restaurant" that focuses on small course simple seafood dishes. Malpeque oysters with lime, grilled sardines with Harissa and olive oil, whole radishes with salt. A selection of chilled white wines are available. Everything is gratis to those make the arduous 17 min trek over rocks and across bog out to the point on the water where the sunsets are spectacular.
Press
Canadian Art 2015.06.30
Globe & Mail 2015.06.24
Art F City 2015.08.21
Now Magazine 2015.08.11
Canadian Art 2012.10.15
Toronto Star 2010.04.04
Artforum 2007.05.15
Texts
Mark Clintberg
The Artist’s Restaurant: Taste and the Performative Still Life
Béatrice Cloutier-Trépanier
Vernaculars of Leisure and Festive Aesthetics: On the Contemporary Art Museum as a Social Host