I’ve been helping curate the music for Doug Aiken’s upcoming “happening,” Station to Station, for the last few months and last night he invited us all over for culinary delights by underground San Franciscan chef Leif Hedendal. Along with Alice Waters, Leif is going to be conceptualizing the food for the train journey, which starts in New York on September 6th and ends in San Francisco on the 28th. Doug wanted to film Leif preparing his famous finger food as a precursor of what is to come, with the behind-the-scenes Station to Station crew reaping the delicious benefits!
Leif Hedendal © Mara McKevitt
Doug filmed a conversation series for the Tate Liverpool Biennial at the end of last year, called The Source, and this filmed series will be a kind of sequel to that, with snippets of the interviews being streamed on the Station to Station website leading up to the Sept. event.
Doug Filming the Happening
Here is a conversation Doug filmed with James Turrell at the LACMA last month, where Turrell’s retrospective is currently being exhibited: http://vimeo.com/69357924. One of the September stops will be in Winslow, near to where Turrell’s famous Roden Crater – an extinct volcano that he has been transforming into a work of art since the 1970s – is located.
The Station to Station happening will be a month-long moving target, travelling from coast to coast, with 9 official events and 2 surprise pop-up stops. At each venue, there will be musicians playing to Doug’s projections, art installations, whip crackers, extraordinary marching bands you couldn’t possibly have heard of, with food curated by Chez Panisse’s Alice Waters and last night’s star, Leif Hedendal.
The roster of artists who will be involved include Kenneth Anger, Urs Fischer, Olaf Breuning, Peter Coffin, Ed Ruscha, Meschac Gaba, Liz Glynn, Carsten Höller, Christian Jankowski, Aaron Koblin, Ernesto Neto, Jack Pierson, Stephen Shore, Rirkrit Tiravanija, Lawrence Weiner, and of course James Turrell – an impressive lineup, even for a contemporary art amateur such as myself.
The music will include collaborations by Sun Araw + The Congos, and the ethereal Charlotte Gainsbourg + Connan Mockasin, my favorite psychedelic artist of the last two years. If you haven’t already, I insist you check out this beautifully crafted – and very surreal – music video, from the New Zealanders’ debut album Forever Dolphin Love: http://www.youtube.com/watch?v=E7CaTJ2SvG8.
There will also be performances by Beck, Savages, No Age, Ariel Pink, THEESatisfaction, Dan Deacon, David Longstreth of the Dirty Projectors, Eleanor Friedberger, Nite Jewel, Handsome Family, Lia Ices & Twin Shadow, as well a plethora of names we have yet to announce 😉
Back to the food… I’ll let the pictures speak for themselves…. There weren’t any entrees but, as “finger food” implies, it was all bite size and yet substantial enough to have left us satiated.
Leif was kind enough to share his menu with me (see below).
Now I can’t wait for the full experience in September….
Here’s the Station to Station interview with Leif and his recipe for Sea Bream Cucumbers:
Pimientos © Mara McKevitt
Cucumbers with Raw Sea Bream © Leif Hedendal
Doug Aitken in his Kitchen
Cucumbers © Mara McKevitt
Leif Hedendal preparing the finger food
Roasted Shitake with Uni & Bone Marrow © Leif Hedendal
Leif with Sam Falls, one of the Station to Station artists
Braised Lamb Shank
Roasted Corn on Amaranth Leaf
Celebrating the Chef
pimientos de padron
cucumbers–raw sea bream-purslane-fennel-apple-dill-sorrel-lemon
fried quail-surinam cherry-curry leaf-thai basil-kaffir lime-jalapeno-fish sauce
roasted shitake–uni–bone marrow-shiso-ponzu
toast–lamb shank-ruby streak mustard greens-currants-marjoram-argan oil-sumac-preserved lemon
(braise: onion, fennel, thyme, red wine)
amaranth leaf-roasted corn-sungold tomato-radish-tarragon-basil-chives-vinegar-olive oil
blenheim apricot-lime mint-anise hyssop
santa rosa plum-lemon verbena
Filed under: Alice Waters, Chez Panisse, Doug Aitken, Leif Hedendal, Slow Food, Station to Station, Uncategorized | Leave a comment »