CHC Gallery

At Chuck Marksberry's Gallery CHC Gallery in New York for Susan Mikula's opening of sic transit.

Winter in New York

Highline Park, Chelsea

Valentine's Day Update

Happy Valentine's Day!!
Sorry we haven't updated! We've switched to gagemartin.tumblr.com
Since starting this blog, we've also started an online store, shop here: shopgagemartin.com
-Dee Marksberry, Gage-Martin Tampa

Sea Bass Provençal Recipe

Sea Bass Provençal from Whole Foods Market by Joshua & Carol 

Serves 4

This French Riviera favorite cooks in a delicious, flavorful sauce. Large croutons pieces of fresh sliced French Bread are served alongside to soak up all the good flavors.

Nutrition

Per serving (about 23oz/652g-wt.): 750 calories (150 from fat), 17g total fat, 3g saturated fat, 120mg cholesterol, 880mg sodium, 70g total carbohydrate (6g dietary fiber, 10g sugar), 66g protein

Ingredients

5 tablespoons extra virgin olive oil, plus more for brushing
1 baguette, cut on an angle into 1/2-inch thick slices
2 1/2 cups thinly sliced yellow or white onion
1/2 cup chopped parsley
2 tablespoons chopped canned anchovies (optional)
1 tablespoon finely chopped thyme
6-7 garlic cloves, finely chopped
2-3 teaspoon crushed red pepper flakes (depends on how much heat you want)
1 1/4 pounds plum tomatoes, chopped
1 1/2 cup dry white wine
4 (8-ounce) sea bass fillets, each about 1-inch thick
Salt and pepper to taste

Directions

Preheat oven to 350°F. Generously brush olive oil over both sides of baguette slices, then transfer to a baking sheet and bake until lightly toasted, about 10 minutes. Set croutons aside.

Increase oven temperature to 400°F. Heat 5 tablespoons of the oil in large ovenproof skillet over medium high heat. Add onions, 1/4 cup of the parsley, anchovies, thyme, garlic and red pepper flakes and cook until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Season sea bass with salt and pepper, then arrange fillets in skillet so that the vegetables are on top of the fish. Bring to a simmer. Cover, transfer to the oven and bake until fish is opaque in center, about 10 to 12 minutes. Transfer fish to plates. Stir remaining parsley into sauce in skillet and boil gently until thickened, about 2 minutes. Season to taste with salt and pepper, then spoon sauce over fish. Serve with toasted croutons on the side.

Clean & Crisp: Vincente Wolf

Neutrals, by Vincente Wolf. 

His clean lines and monochromatic palettes are so desirable. The design looks fresh and tailored. Wolf sometimes throws in variations of subtle textures-- like a zebra rug, mildly ornate furniture trim, and an artwork with patterns. It's such a tiny way of making the look less boring and expected-- used in the way a patterned scarf or some jewelry makes an outfit.

Talk to Dee Marksberry at Gage-Martin Interiors about how to achieve a look like this: info@gagemartin.com

spring colors

via design sponge

Spring is here and it makes us want to shed all of our dark clothes... open all the windows and paint everything white with lively spring colors! These are some examples of how crisp white can look. Realistically, we can't all live in a white box-- collecting things with bright colors is much more interesting. Textiles, art and life is in color, so don't be afraid to paint the walls & floor white and fill it with beautiful objects. 

Consult us for ideas + inspirations: info@gagemartin.com 

contemporary art

Some beautiful examples of contemporary art used in traditional spaces (except the Wearstler). Traditional art is used increasingly seldom and serious art collectors are grabbing up the contemporary pieces. Even if you are not a major collector, finding contemporary artwork for your own home will make you look like a serious collector. Do your research, go with your instincts and you will be able to find things you'll love to live with.

Hints + Resources:
artcat.com
contemporaryartdaily.com
chcgallery.com

1. Don't base your art decisions on the color of your couch. While you don't want your art to clash with your furniture, don't dismiss an artwork you admire solely because the palette doesn't work. Eventually, it will all come together.

2. Presentation is important. Framing an artwork can be tricky, if done improperly it can cheapen an otherwise beautiful piece. Contemporary pieces usually don't need anything bulky. A simple black, white, medium wood, silver, or gold frame will work based on the temperature of the piece. A mat works well for photos.

3. Consult someone. If you're interested in collecting some beautiful work that you'll cherish for as long as possible, you can always consult us info@gagemartin.com

Upscale Utilitarian

via dezeen

This sleek, contemporary design mixed with organic elements looks so comfortable and livable for the utilitarian with taste for quality. The walls and ceilings are polished Venetian and dark wood floors. The dove grey drapery softens up the starkness of the room. Just some thoughts... 

BBQ

Way back in the summer at Madison Square Park's BBQ Festival, we had the pleasure of trying some of the country's best BBQ-- all brought to New York City for our convenience. Ed Mitchell, legendary pitmaster of The Pit in Raleigh, NC was there with his whole hog sandwiches and the most delicious Apple Cider Vinegar sauce. Being from Kentucky, Alabama, Ohio, etc. we've had our fair share of BBQ. We thought this was the best. Men's Health featured Mitchell's recipe for Pulled Pork Shoulder. Here it is below.

-Joshua Marksberry (Dee's son)

Recipe: Pulled Pork Shoulder

“Barbecue's not a spontaneous thing,” says Ed Mitchell, who cooks his cue at The Pit in Raleigh. “It takes time and planning. But with barbecue, something good is about to happen.”

What you'll need

8–10 lb Boston butt
Apple-cider vinegar
2 Tbsp salt
2 Tbsp black pepper
1 Tbsp cayenne pepper
4 cups hickory or oak chips
10–15 lb charcoal briquettes
Hamburger buns

How to make it

1. In a deep dish, place the shoulder with enough vinegar and water to cover (2 parts vinegar to 1 part water), along with the salt, black pepper, and cayenne. Marinate in the refrigerator overnight (or at least 2 to 3 hours).

2. Follow this smoking technique, and cook covered for 31/2 to 4 hours, until very tender. Allow the meat to rest for about 30 minutes and pull pieces off by hand.
[Link to Skill: Smoking]

Coleslaw
1 cup Miracle Whip
1 tsp mustard (Dijon or yellow, to your taste)
1/2 cup cider vinegar
Salt and pepper to taste
2 bags slaw mix

How to make it

1. Whisk together all the wet ingredients and add the slaw mix. Toss to coat evenly.

Vinegar Sauce

1. Mix together cider vinegar, salt, pepper, crushed red pepper, and cayenne to taste. Use it to accent the pork's natural flavors.

2. Serve the pulled pork on a bun or on its own, topped with a dash of vinegar and with coleslaw on the sandwich or on the side.

The Pit 328 West Davie Street Raleigh, NC 919.890.4500