“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.
Cupid
sitting
on the Indent woven carpet designed by
Suzanne Tick for
Tandus Centiva
Champagne
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
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