Chelsea Market Concourse by Jamestown

Erni Vales, The Tippler, One Lucky Duck, Springle and More! Volume 5, Issue 2

April/May 2012

Human Photo Booth We're loving the human photo booth that photographer Teddy Telles has created at Chelsea Market's Artists & Fleas pop-up. Visit Teddy's facebook page at facebook.com/teddytellesphotography for more images and upcoming photo booth projects.

Springle Has Sprung This spring, Jill Schwartz, creator of Chelsea Market's annual "Jingle" event, introduced a sister event, "Springle." This April, market-goers enjoyed a pop-up celebration of indie and artisan merchants. For information on future pop-ups, sample sales and warehouse events, be sure to create a "My Market" account at chelseamarket.com, or visit our events page at chelseamarket.com/events.

At the Market We caught up with two of our favorite Chelsea Market merchants to get the scoop on what they're bringing to market this spring. From an Oreo celebration at One Lucky Duck to a new spring Menu at The Tippler, it's all delicious!

The Tippler Entering The Tippler for the first time is a little like unearthing a buried treasureâ&#x20AC;&#x201D;literally; the space was hidden away underneath the loading docks and sidewalks above for more than a century. While The Tippler may be rare and precious like a treasure, there is nothing rarefied or precocious about it. Instead, it's a bona fide neighborhood watering hole with a gem of a cocktail menu. Check out drinks like the Booty Collins or the Hot Piece of Aztec, as well as a variety of small bites, spreads, toasts and crudos. Visit thetippler.com more information.

One Lucky Duck A century ago this year, the National Biscuit Company (NABISCO, former occupant of Chelsea Market) sold its first oreo cookie. Current Chelsea Market tenant One Lucky Duck gives the treat a raw, vegan twist with its own invention, the "orreo" cookie. Find organic "orreos", mallomars, ice creams, juices and more at Chelsea Market's One Lucky Duck satellite shop, or visit oneluckyduck.com for more information.

Photo by Erica Graff 3

An Unusual Journey What happens when a graffiti artist creates 13 works per month for 13 consecutive months? Artist Erni Vales rises to the challenge with 169 works on display at Chelsea Market through June 15.

ike graffiti pioneers before him, Erni Vales got his start spraying illicit murals around the back alleys of the five boroughs in the 1980's. The kid who would slip out after classes at the High School of Art and Design to spray designs on subway cars was soon showcasing at Graffiti Productions, Inc., one of the first galleries to celebrate the new urban art form. His career took off from there. Vales' talent is so prodigious and his work so prolific that it has taken him all over the globe. He has created commissioned works for everyone from Lady Gaga to Google, and his art has been featured in a variety of movies, television shows and commercials. He has also done a number of collaborations with photographer David LaChapelle, including set designs for No Doubt's 2001 album Return to Saturn, and Lady Gaga's cover photo on Rolling Stone's June, 2009 issue. Vales' unique, three-dimensional graffiti style has influenced thousands of artists worldwide. He has applied his artwork to a variety of mediums, including clothing design, interior decorating, fashion photography, performance art, mural design and art direction. Thirteen months ago, he set a new challenge for himself: create 13 images on canvas every month for 13 months. "It's the absolute highest amount I can do without sacrificing quality or content," says Vales. Also, "it's very, very difficult to do. I'm very attracted to that challenge!" See Vales' exhibit, "An Unusual Journey," on display at Chelsea Market through June 15. Or, view the images online at evlworld.com/evlgallery/an-unusual-journey.

Asparagus! Secrets of the trade from Grill-A-Chef Joshua Stokes.

sparagus spring up almost overnight. Leave them in the ground too long, and the tips will begin to taste bitter and the stem can become fibrous. To avoid this, try to purchase your asparagus the same day you plan to eat it. If you have to hold on to asparagus for a couple of days, place them upright in a vessel with a little water and store them in the fridge. When buying asparagus, look for tightly closed tips, taut surface area and sturdy trunks. Most importantly, the stem should look freshly cut. Here's a handy visual aid to help you choose good-looking asparagus:

To prep asparagus for cooking, first snap off the ends. Or, to save time, snap off the end of one asparagus spear, and then use a knife to cut the rest of the bunch to the same length. ASPARAGUS RIBBONS WITH CAPER BUTTER • 1 bunch asparagus • 2 tbsps white wine • 1 tbsp capers, chopped • 1 tbsp butter Holding the asparagus by the head, use a vegetable peeler to shave the asparagus trunks into ribbons. Nip off the tips and set aside. Heat three tablespoons of olive oil in a skillet over medium high heat. First drop in the asparagus tips and sauté until just cooked through (3-4 min.), then add the ribbons, capers, and wine, stirring continuously until they are just softened. (1-2min). Finish with butter and salt to taste. You can also give the dish a squeeze of fresh lemon for a tangy zip. 6