“I love the holidays for entertaining and mixing past friends with present friends from
different countries and delicate cuisines.
Practicing Ahimsa and serving a Vegan meal at dinner. With fresh made ginger ale. And sharing my work/live studio and office with my newly woven art commission.
A celebration of creation for creative minds.”
New York: Dinner at Home/Live Studio with Suzanne Tick. In her East Village town house/live studio, the distinguished textile designer and artist Suzanne Tick entertains friends with understated and refined elegance. Founder of Suzanne Tick Inc. which specializes in materials, brand strategy, product design, development, and direction for commercial interiors. Tick is also a renowned artist in her own right and is known for her beautiful hand woven works.
Above. In front of an Ingo Maurer chandelier, Suzanne serves homemade ginger ale sweetened with coconut sugar from a Chemex handblown coffeemaker into Josef Hoffman champagne glasses.
Suzanne Tick - Weaving Art. Before dinner the lucky guests were given a tour of her basement were she spends sleepless nights weaving her beautiful designed wall hangings.
Above. A close-up her latest commission for the Temple Emanuel in Dallas for the new Stern Chapel designed by Gary Cunningham.
“The beauty of the Mylar balloons, is the patina beaten in by the ocean and when weaving it nobody knows what it was.”
Like pealing an apple, Suzanne demonstrates how she cuts Mylar balloons, which she has collected on her walks on the beach of Fire Island, thereby protecting the environment and the seagulls as well.
Pure Gold. Metallic sheath, core fiber used for the warp in weaving and her comfortable Maison Martin Margiela metallic cleft-toe slipper.
The Guests are attentive as Suzanne explains her recent commission for the Temple Emanuel in Dallas for the new Stern Chapel designed by Gary Cunningham. Louise Rouille visiting New York from the Marfa Chinati Foundation and Paul Makovsky.
The Guests – architect Carlos Martinez
The Guests. Paul Makovsky of Metropolis magazine, under Fetzer Institute Global Gathering poster developed by STI for the labor trade and craft council.
sitting on the Indent woven carpet designed by Suzanne Tick for
Cheeseboard – Pickled Grapes – Prosciutto
Candied and Spiced Walnuts
The Guests – Design consultant Jeffrey Osborne and Paul chat in front of Gloria Grahams painting from the Marfa Gallery Exhibition 2D, entitled Silicon.
Work/Live Office/Dining Blur. Dinner is served in the home/office conference room of Suzanne’s townhouse on the walls the pin boards display ongoing projects. Analogous colors – Reds – abound; orchids and cyclamen elegantly line the whole lenght of the table.
Warm Spiced Cauliflower and Chickpea Salad with Pomegranate Seeds
1 small head cauliflower
3 tablespoons regular olive oil
1/2 teaspoon ground cinnamon
2 teaspoons cumin seeds
1 1/2 cups chickpeas, home-cooked or drained from a can or jar
1–2 tablespoons Harissa, to taste (and depending on the heat of the Harissa)
4 smallish ripe vine tomatoes (approx. 6 ounces total)
1 teaspoon sea salt flakes or kosher salt, or to taste
3-4 tablespoons pomegranate seeds
2 1/2 cups Italian parsley leaves
Preheat the oven to 425ºF. Trim the cauliflower and divide into small florets. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk to help the spices disperse. Tip in the prepared cauliflower and toss to coat. Pour the contents of the bowl into a small oven pan (I mostly use a disposable foil baking pan measuring 12 x 8 inches) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using just yet.
Add the chickpeas to this bowl, and add the Harissa, tasting it first to see if you want both tablespoonful’s, and, at the risk of being repetitive, toss to coat. Quarter the tomatoes and add them to the bowl, and shake or stir to mix. When the cauliflower has had its 15 minutes, remove the pan, quickly tip the chickpeas and tomatoes over the cauliflower, and toss to combine before returning to the oven for a further 15 minutes until the cauliflower is tender.
When it’s ready, remove from the oven and sprinkle the salt over the vegetables, then (and this isn’t the last time) toss to combine with half of the pomegranate seeds before dividing between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds.
From Simply Nigella by Nigella Lawson (Flatiron Books)
Sauteed Shiitake Mushrooms
Blackberries and Pomegranate Seeds
are served on handmade 1950s pottery plates. The mismatched tough industrial fabric “tablemats” are samples for Suzanne’s designs.
Hostess – Suzanne Tick
Book. Relating to food, a book from Suzanne’s father's, Irving Ticks library. Patricia Bronte – 1953 - Vittles and Vice - an extraordinary guide to what’s cooking on Chicago’s Near North Side. Though unrelated the second chapter’s title, Silver Threads among the Gold Coast, could easily apply to Suzanne’s woven art.
Last by not Least - Psyche
waiting patiently for us to complete dinner