If Julian can hang in the powder room, then I am proud to do so

Okay, friends, before you start dismissing my prints as “potty art”….

A number of years ago, we were gifted two small sketches by noted San Antonio painter Julian Onderdonk, 1882-1922.  We live in a loft, but these little sketches need to be viewed close up in an intimate setting.  That’s why they hang in the powder room where they are seen as frequently as our art of more humble pedigree, as most guests wind up in that room at some point.

Two series of my prints occupy two entire rooms in Zinc Champagne. Spirits. Wine. at 207 North Presa Street.  The Blue Book Series is found in what is now known as the Bawdy Blue Room, while the Frida y Diego Series resides in La Galería de Frida. 

Alright, I admit it.  The “two entire rooms” are hardly traditional, soaring gallery spaces.  They are multipurpose facilities.  You can enter them to view the art privately, with the added convenience of relieving yourself and washing your hands. 

Zinc is owned by the “Boudro Boys,” Richard Higbie and Randy Mathews.  The restaurant business takes nerves of steel, and Randy’s therapy lies in metalwork.  While I am sure he would like to exhibit his sculpture in the prestigious Bawdy Blue Room or La Galería de Frida, his artwork is simply too large in scale.  His pieces are forced out into the courtyard.

While you probably are ready to zip over to Zinc immediately to see my prints, there are additional reasons to go.  Click here to view Zinc’s menu, and the following is from an earlier post exploring some of San Antonio’s food offerings:   

The name immediately lets you know the beverage side of the menu is well-stocked; yet the bartenders do not complain about making something off-menu – such as what I have christened a “tequito,” a mojito with tequila instead of rum.  Zinc is open during the week for lunch, but seems to be trying to keep that secret.  Pears, goat cheese and pecans perk up a small Zinc salad, and the portobello patty melt with spinach, nopalitos and cheese is hearty fare.  The sweet potato fries arriving on the same plate keep me from exploring the menu much farther, despite the high praise friends lavish on the Texas salmon salad with pearl couscous.

So drink at Zinc until you think about that artwork conveniently hung by the bathroom sink.

How do we sign up to be guinea pigs?

With all the restaurants chef Jason Dady has to run in San Antonio, how in the world can he still find the time to play with his food?  

Ed Tijerina of the San Antonio Express-News was privileged to attend one of Dady’s recent more experimental dinners at Bin 555 employing “molecular gastronomy” in a tribute to the passion of chef José Andrés.  Writer Harold McGee defines molecular gastronomy as the “scientific study of deliciousness.” 

photo by Jennifer Whitney
Jennifer Whitney's photograph from the Express-News of Jason Dady's deconstructed strawberry shortcake, a regular menu item at Bin 555.

Photographer Jennifer Whitney‘s slide show capturing some of the evening’s scientific approaches to cooking makes one eager to sign up as Dady’s guinea pig any time one is needed. 

If only I could have taken Deliciousness 101 to fulfill my science requirement in college instead of struggling through Physics.  Naturally, the only way to engage me in science would be through my stomach.

Cinematic Overload Ahead

poster designed by Rigoberto Luna

An admission-free screening of films on Main Plaza from 8 to 10 p.m. on Saturday, June 19, will launch the 16th annual San Antonio Film Festival.    

The first of seven films of varying length to be shown on the outdoor screen that night is “Recuerdo,” the second video piece by San Antonio artist Vincent Valdez.  Produced by the Federal Art Project and the Southwest School of Art and Craft with production supervision by Luis Guizar, the work consists of a San Antonio cityscape and portraits of San Antonians from various backgrounds.  

The film festival will continue from June 23 to 27 at Instituto Cultural de México in HemisFair Park , showcasing independent filmmakers and featuring more than 120 films on three screens over the five-day span.   The offerings come from all over the map and include all types of filmsTickets range from $10 to a $69 package.  

Running less than two minutes, Yoni Goodman’s Closed Zone is among the shortest of the shorts.  

Having spent much time recently with Lynnell Burkett discussing commas (actually the common colon proved our most challenging deviation about punctuation) as we try to get Last Farm Standing on Buttermilk Hill to press, I was drawn to Ken Kimmelman’s animated film, Thomas Comma.   Based on a story by poet Martha Baird, the film is the adventure of a lonely comma, drawn by hand and then “painted” on computer.  According to Baird:  

We’re all of us like commas looking for the right sentence.