For the past couple of years ITAK has had the pleasure of meeting artists featured during the Starving Artist’s fundraiser. The event seeks to raise money for Chicago Artists’ Coalition and this year they’ve moved to an expanded space at Venue One due to the immense popularity. Portions of the proceeds to go CAC’s Maker Grant and the proceeds will also be matched by OtherPeople’sPixels, an artist-run design collaborative. You can come join the fun Thursday, June 25, 2015 – 7:00pm to 11:00pm.
Tickets are available here. The installations and tablescapes at the event will be created by a slew of talented artists collaborating with a band of equally talented chefs. The artists working on this are Maurene Cooper, Andrew Rosinski, Tori Terzakis and Stacia Yeapanis.
We spoke with Stacia Yeapanis about one of her go-to recipes and decided to try it out for ourselves in preparation for Starving Artists!
Stacia Yeapanis (CAC BOT Resident 2011-2012) Chicago-based interdisciplinary artist Yeapanis explores the relationship between repetition, desire and impermanence in impermanent, improvisational installations. She is an instructor in the Department of Fiber and Material Studies at The School of the Art Institute of Chicago, where earned she her MFA in 2006 and interviews artists weekly for the OtherPeoplesPixels.
“I cook like I make art, transforming existing products by combining them in new ways. And I tend to make the same recipes over and over again. Also, because I’d rather save time to spend in the studio, I often start with products from Trader Joe’s, augmenting them with fresh vegetables. This also allows me to experiment with one recipe, by changing up the added ingredients for variety. Below is one of my staples.”
- 1 bag Trader Joe's Frozen Butternut Squash Risotto
- Trader Joe's FrozenTurkey Meatballs (4 meatballs or as many as you want)
- Trader Joe's Honey Chèvre
- Pistachios (1/2 cup)
- 1 bundle of Asparagus*
- 1. Clean and chop asparagus 1 inch pieces, steam until bright green
- 2. Prepare the risotto according to package directions
- 3. Prepare meatballs according to package directions, cut in quarters
- 4. Fold meatballs and asparagus into risotto
- 5. Top each serving with 1 tbsp honey chèvre and 1/8 cup pistachios
- *If I'm in the mood for variety, I trade the asparagus out for a bag of arugula or kale. If you add Kale, be sure to pull off all the stems and massage the leaves until soft. No need to cook the greens in either case—just fold them into the risotto while it's warm and the greens will wilt nicely.