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 by
Jacqueline Monahan
jaxn8r@msn.com
Photos by Jacqueline Monahan unless otherwise noted.
Aerial
Gallery Features Artist Ivan Brunetti
On Wednesday, February 27 and Thursday, February 28, noted Chicago
artist Ivan Brunetti visited Las Vegas to lecture at UNLV and attend a
downtown dedication by Mayor Oscar Goodman of the newest Aerial Gallery,
Brunetti’s own “Thirst,” which consists of 50 3’X8’ panels illustrated
by the artist on the theme of water. This is as timely a topic as you
can have for modern Las Vegans, with Lake Mead drying up by the minute.
The Mayor himself makes an appearance in the last five panels of the
work. Although not known for water consumption himself, he’s been seen
about town with a glass of clear liquid now and again.
Mayor Oscar Goodman and Ivan Brunetti
The panels stretch for a mile over Las Vegas Boulevard from Charleston
to Stewart Avenue. Being from Chicago as well, I know about the
Magnificent Mile, a section of Michigan Avenue which shows the off the
city at its finest. Brunetti has given Las Vegas one as well.
Brunetti is an astoundingly accomplished artist, and a man I am proud to
say is my friend. I can’t even say I knew him when, because nine years
ago, he was already impressively credentialed and brilliant and has
grown even more so with time. I shake my head in awe, while he shakes
his at me for being so giddy.
His list of achievements is long and distinguished; no cheap rent
beginnings, no cut-rate period of sell-out schlock. Just quality images,
albeit sometimes subversive and disturbing, which provoke thought,
anger, shock and awe (pre-Iraq shock and awe – Brunetti’s no copy-cat).
He’s got issues of underground comics and New Yorker covers under his
belt. He is blessed with the ability to provide devastating social
commentary and wit and a way to make them spring to life on a page. Shy
and anti-braggart, Brunetti lets his work speak for itself and is loath
to underline his talent. There are plenty of others to do that for him,
seeking autographs and getting starry-eyed in his presence.
I am gratified that my new hometown recognized this huge Midwestern
talent whose work now flies above the boulevard, bringing others into
the cult of Brunetti. Somewhat subversive and at times shocking, his
work offers insight and a (sometimes non-consensual) probe into the
human condition. A keen observer, Brunetti is the quiet one who might
spend an evening in the corner at a wild party, only to capture it in
satiristic storyboard the next day, proving that he was not only part of
the scene, but could improve upon it if called upon.
The Italian-born Brunetti moved to the U.S. at the age of 8, landing on
the south side of Chicago. A web designer and instructor (University of
Chicago, Columbia College Chicago), he curated The Cartoonist’s Eye in
2005 featuring 75 artists. His own comics have been translated into
Spanish, Italian, Czech, Dutch, Swedish (French is imminent; you know
how they like to be fashionably late).
Ivan Brunetti with his wife Laura
The University of Chicago graduate (English Language and Literature,
with honors) spent his entire academic career on the Dean’s List. He’s
been a visiting artist at the Ox-Bow School of Art in Michigan and The
Center for Cartoon Studies in Vermont. Presentations on various aspects
of his work have been done at the University of Chicago, Columbia
College Chicago, University of Louisville, and soon, Illinois State
University, Eastern Illinois University and University of Illinois at
Chicago.
The multi-talented Brunetti was even a radio DJ for a short period from
1992-1993 at WHPK (88.5 FM, Chicago). He can do anything, but will tell
you instead about the time he got too drunk to host a party, and passed
out with it going full swing around him. He understands humankind so
well because of this introspective, self-effacing tendency combined with
observational humor and wit sharper than a stiletto in sinister hands.
Yet you’ll never meet anyone more mannered and proper. We all have a
cover, but Brunetti’s is more disarmingly sincere than most.
There’s always something going on with this over-achiever, who is
content to work quietly in the background or completely out of sight,
avoiding obvious limelight, but utilizing great insight to create newer,
timelier observations. He wisely does not even mention that any type of
honor has come his way until it’s a done deal – already in print, on the
stands, or awarded.
Brunetti shares his knowledge through teaching, lecturing, and being a
prolific artist, author, editor, and curator. He wrote, drew and
designed a 96-page instructional booklet, Cartooning, (a supplement to
Comic Art Magazine No. 9, 2007) for Bonaventura Press. He is the editor,
art director and contributor of/to An Anthology of Graphic Fiction,
Cartoons, and True Stories for Yale University Press (October 2006) and
is currently editing a second volume of the Anthology, to be published
in Fall 2008.
Back in the Windy City (named that way for long-winded politicians, NOT
weather) we attended many administrative meetings together, ate
countless trays of deli assortments and box lunches, shared a back wing,
alley view of urban industrial offices and cheap motel rooms in the
South Loop. Between us was development professional Lona Livingston’s
office, sister to none other than Oscar Goodman (small world). Brunetti
always made the most of his space with artwork and figurines, putting
his artist’s touch on his surroundings. I was content with my
bobbing-head Chihuahua, collection of Homies (little “gangsta” statues)
and Georgia O’Keefe prints. He was gracious to even acknowledge me.
He once received a letter from the legendary comic cartoonist R. Crumb
(from France), which your humble correspondent personally delivered to
his office. Everything about Brunetti’s quiet, yet impressive
accomplishments screams “wow!” but you won’t hear it from him. He’ll put
that “A-word” in quotes, as if he is undeserving of recognition.
No, we’re not through yet. He illustrated the book Word Myths for Oxford
University Press (2004), and his work has appeared in the Chicago
Reader, The New Yorker (two covers, Jan. 2007, May, 2007), The New York
Times Sunday Magazine, Entertainment Weekly, Spin Mother Jones, Fast
Company, The Baffler, Comics Journal, In These Times among others. He’s
also been included in Houghton-Mifflin’s Best American Comics 2006 and
2007.
Fantagraphic Books has published four issues of his comic book series,
Schizo and two collections of gag cartoons, HAW! And its miniature
companion, HEE! Brunetti calls these works, “morally inexcusable” but
his legion of fans would disagree. This is humor with a brain and a
deadly strike force when you least expect it.
I am fortunate enough to have a collection of Brunetti’s work, some of
it limited edition or one of a kind issue, and have read everything by
him and about him that came my way. There are “day in the life” strips,
elegant and eloquent in their sweet simplicity, urban nightmare
scenarios (a baby sucks on a loaded handgun instead of a pacifier on the
mean streets of a city), biographical comics (Louise Brooks is one) and
autobiographical years in review (2003 was a particularly stressful
one). Reading Brunetti was how I found out the story of his engagement,
past relationship missteps, his absolute assassination of the
pretentious among us, and the compassionate, soft-shell guy that lurks
underneath the jaded curmudgeon he’d have you believe he is.
What he is in my humble opinion, is a true intellectual, probably the
smartest person in any room he enters, who knows what a curse that can
be. Then again, it’s the key to a wild and fertile imagination – in a
battle of wits, Brunetti is fully armed.
Your humble correspondent will stop there, lest she invoke the artist’s
ire and find her face drawn upon the body of a wildebeest in some
politically incorrect comic about preservation of the Serengeti. With
Brunetti at the helm, even THAT would be an honor.
For further information:
Las Vegas Arts Commision
702-229-6844
http://www.ivanbrunetti.com
Odyssey
Foundation Scholarship Winners Compete in “Mystery Basket” Challenge at
Le Cordon Bleu College of Culinary Arts
On Saturday, March 15, seven culinary students in full uniform, complete
with cooking equipment kits that resembled fishing tackle boxes,
assembled to take on mystery ingredients (and each other) to see who
could create the most impressive appetizer/entrée combination. The top
two winners will have the chance to compete against each other for The
Overachiever Award, which carries an $8000 grand prize.
Le Cordon Bleu’s interiors are upscale and inviting. The wood and stone
lobby is full of earth-tones, brown and rust-colored furniture in small
intimate clusters around low tables. Refreshments for guests are at one
end of the room. A brass pot holds an elegant arrangement of artichokes.
Framed cooking implements show up periodically on the walls. Flat screen
televisions show classes in action and interviews with instructors and
graduates who have moved on to prestigious assignments on the Strip and
around town.
A friendly and helpful receptionist greets visitors, ready to assist
with any question. Prospective students are given immediate tours.
Demonstration kitchens have huge windows to accommodate the curious.
Café Bleu, the College’s on-site restaurant, serves gourmet student
creations as reasonable prices daily.
The competition began with individual interviews of each commis (junior)
chef, conducted by Odyssey Foundation co-founders, Mark and Virginia
Martino. In 15-minute increments, the students took their places at an
assigned kitchen station and were given identical ingredients,
containing proteins, starches and produce. Certain items were made
available to each competitor from a community pantry. Volunteer students
donated their time to assist the competitors, performing a variety of
duties including fulfilling requests for equipment and additional
ingredients like fresh mint.
Floor Judge Rick Moonen, Chef/Owner of Rick Moonen’s Seafood in Mandalay
Bay judged the student’s sanitation procedures, knife skills, and mise
en place (organization), according to American Culinary Federation
accreditation standards. Three tasting judges gave numerical scores to
the dishes. None of the judges are affiliated with or employed by Le
Cordon Bleu.
Imagine being assigned squid, peanut butter, radishes, and marshmallow
crème, then being expected to impress long-time executive chefs with the
resulting creation. I’m exaggerating, but the actual ingredients were
daunting. Everyone got a duckling, two large artichokes, a bag of
chocolate dime-sized disks, two tiny quail eggs, a large green plantain
(oversized, more starchy banana), goat cheese, mussels, black tiger
prawns, whipping cream, a large leek, an eggplant, Arborio rice,
Peruvian purple potatoes, two Granny Smith apples, a lemon, and brown
lentils. Not all ingredients were required to be in the final dishes
(chocolate, eggplant), but some were (duck, seafood).
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Cooking commenced in 15 minute increments, with the first student
receiving ingredients at 9:30 and the seventh and final student starting
the process at 10:40. 2 hours were allotted for food preparation, from
menu creation to plating. Tasting began at 11:30 and continued until
12:40, until all seven had presented their appetizer and entrée.
My husband attended a culinary school back in Chicago and remembered the
forearm burns from hot baking sheets and finger cuts from missteps with
sharp filet knives. He maintains that no one could get a good fit from
their uniform pants, those checkered black & white, mostly un-hemmed and
voluminous cloth tubes all in which all chefs are expected to adorn
their lower half. That still holds true today. The students did their
best in these baggy trousers, and I’m thankful none of them tripped on
their way to the oven.
Duckling was roasted, sautéed, pan-fried, quartered, filleted, wrapped
in bacon, stuffed, bagged and steamed. Not one of the contestants
repeated any other’s duck adventure. Stovetop pots boiled with
artichokes, risotto or Peruvian Blue potatoes. Frying pans held garlic,
prawns, and duck breasts. With the stoves and ovens operating at full
capacity, and the periodic clanging of utensils against stainless steel,
the kitchen filled with aromas, causing Floor Judge Moonen to exclaim,
“Now it smells like a kitchen!”
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Tasting Judges Richard Schneider (Certified Master Chef), Larry Vigil
(Executive Chef, Bellagio Buffet) and Daniel A. Concepcion (Executive
Chef, Siena Golf Club) received two appetizer plates and two entrees
from each student, who explained the contents and the cooking method
used. Another set of the final dish was put on display under the
student’s written menu. These judges are all business and can tell from
the tiniest sample if a dish is worth further scrutiny.
Tasting completed, everyone assembled in the judging room to see all of
the commis chefs receive their $1000 Odyssey Foundation Scholarship,
presented by co-founder Virginia Martino. One of the students had to
leave to report to work (Chili’s!), but the six remaining students
listened to a critique of their technical, presentational, and
organizational cooking skills from all four chefs. When the top two
winners were announced (Brandon Rosario and Erica Brown) it was apparent
that Erica was absent due to her work schedule. Brandon and Erica will
compete against each other for a larger $8000 prize from the Odyssey
Foundation.
Brandon’s winning entree was a seared duck breast atop a goat cheese and
purple potato mash, accompanied by artichoke with a red wine demi (a
type of sauce). His appetizer was a seafood risotto with mussels and
prawns. Perched atop this was a boiled, halved quail egg. Difficult
ingredients transformed by skill and knowledge; even the judges were
impressed.
Erica’s second place entrée was a bacon-wrapped duck breast with goat
cheese, served sliced, along with an appetizer of potato, leek,
artichoke and eggplant hash topped off with a fried quail egg and three
goat cheese, mussel and bacon-stuffed prawns. I was fortunate enough to
try one of the prawns ahead of time, and congratulated Erica on her
superb fusion of flavors and textures (like I know what I’m talking
about; I’ll follow anyone around for a Twinkie). The Tasting Judges give
credence to my opinion, though.
Because of the staggered timing of the event, I was able to hang around
the kitchen as students offered samples of their dishes. I scored two
different prawn creations and when I saw a duck being carved and
distributed, I flew over to it as if I were one. Your humble
correspondent remarked that her own skills were a bit lacking in the
kitchen; if I make something that tastes good, it’s probably an
accident.
An old joke has a mother asking her daughter if they let her eat what
she cooked in Home Economics class. “Let us?” the daughter asks in
surprise, “They MAKE us!” No one has to make you want to eat what these
talented students create. The hard part is making yourself stop.
For further information:
http://www.vegasculinary.com
http://www.odysseylifestyle.com
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