Mattress Factory Exhibitions for 2023

November 20, 2022

LenkaAndAndrew+(1) — Lenka Clayton (Derbyshire, UK) and Phillip Andrew Lewis (Memphis, Tennessee) have solo and collaborative practices and have been working together since 2017. Their projects include a public gallery that is always closed, an 8ft long bronze plaque marking the history of their studio building over the last 600 million years, and most recently, the construction of a full-scale working lighthouse, encapsulated inside a burnt-out house

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Now in their 45th year, the Mattress Factory is committed to their legacy of providing unparalleled support to artists from around the world and from around the corner. 2023 is an exciting year for the Museum as they prepare to open new exhibitions from seven artists across three countries.

These new exhibition programs will keep you engaged, challenged, and inspired by ambitious and provocative works of art all year long. As we look towards 2023 and beyond, we are dedicated to placing the artists and their processes at the forefront of our work.

OPENING MARCH 2023

Philip Andrew Lewis and Lenka Clayton (Pittsburgh, PA),

Lydia Rosenberg (Pittsburgh, PA), and Katie Bullock (Albion, MI) opening in the Monterey Annex.

Lenka Clayton (Derbyshire, UK) and Phillip Andrew Lewis (Memphis, Tennessee) have solo and collaborative practices and have been working together since 2017. Their projects include a public gallery that is always closed, an 8ft long bronze plaque marking the history of their studio building over the last 600 million years, and most recently, the construction of a full-scale working lighthouse, encapsulated inside a burnt-out house

Lydia Rosenberg is an artist, educator, & exhibition organizer currently based in Pittsburgh. Her work, primarily in sculpture, is concerned with the impact of language on our perception of objects and is informed by an interest in the concreteness of matter in contrast to subjective interpretation.

Katie Bullock catalogs and works with observed “everyday” moments and phenomena, driven by the complexity of truth that taking note can reveal. She currently lives and works in Albion, Michigan.

OPENING APRIL 2023

Shohei Katayama (Louisville, KY) opening in the Main Building

Shohei Katayama is a Japanese American who explores the space between light and dark, life and death, beauty and danger, nature and man. Utilizing his art as a catalyst for environmental conversations, his work examines the underlying patterns and forces of nature by showcasing unseen relationships in ecology.

OPENING JUNE 2023

Asim Waqif (New Delhi, India) opening in the Main Building

Asim Waqif uses materials as the starting point for his works: whether objects with which he has long, complicated histories, detritus he has collected from various sources, or plant forms he has nurtured into being. Apart from the sheer physical voluptuousness of Waqif’s sculptures, their combinations of natural and industrial materials force us to confront many of humanity’s most urgent dilemmas, positing a moment in history (now?) when civilization may be losing control of itself.

OPENING SEPTEMBER 2023

Andrea Peña (Montreal, Canada) opening in the Main Building

A hybrid Latinx artist, Andrea Peña was originally born in Bogota, Colombia and has carved her practice in the territory of Tiohti:áke, Montreal. Her practice as designer and choreographer merges the body and materiality in performative, digital and sculptural works to create living arts universes. Andrea is recognized for her creations as critical, alternative and spatial universes that break with our notions and conceptions of a sensitive humanity and engage in rich encounters between conceptual research and a highly physical and material approach.

When you support the Mattress Factory with a year-end gift or membership purchase, you give their 2023 artists-in-residence the time, space, materials and resources to explore new ideas, take artistic risks and engage with the Pittsburgh community.

Their remarkable works help us see our world from new perspectives.

Become a member and give yourself the gift of art throughout 2023.

(Link: mattress.org/Table2023)

Charred Hatch Chili Corn Chowder

staff-author

November 19, 2022

Green and yellow colors populate this corn chowder image — Smoky and sweet adopt one another in this hearty corn chowder.

A rich and creamy chowder is the a great way to impart the flavors of the previous season into a colder weather meal. Pull out some of those fresh ears of corn you froze at the end of the summer for this corn chowder recipe. Smoky and sweet collide in a bowl of distinctive tastes that are sure to warm you up from the inside out.

CHARRED HATCH CHILI CORN CHOWDER RECIPE

INGREDIENTS

3 hatch chiles

1 cup dried corn

1 onion, chopped

2 cloves garlic, minced

3 russet potatoes, peeled and diced

3 ears fresh corn, cut off the cob

3 quarts chicken/vegetable broth

2 tbsp olive oil

1/2 cup heavy cream

1 tbsp salt

INSTRUCTIONS

In a large stock pot, add olive oil, onion, and garlic and cook until aromatic.

Add dried corn and broth, and simmer until corn is slightly al dente.

While the corn is cooking, place the chiles directly on your stove top flame and let them cook until the skin of the peppers is black. Once they are cool, cut the peppers open to remove the seeds and scrape off the charred skins. Dice into bite sized pieces and set aside.

Once the corn is soft, add potatoes, charred hatch chiles and fresh corn. Simmer for 20 more minutes until the potatoes are cooked through.

Finish with heavy cream (do not boil once cream is added).

Garnish with a drizzle of leek olive oil and fresh cracked pepper.

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

Try these other fun recipes with corn:

Corn Flan

Seared Scallops with Warn Corn and Chorizo Salsa

Lentil Asparagus Corn Salad

Roasted Beet Salad with French Vinaigrette

staff-author

November 19, 2022

A roasted beet salad with both yellow and red beets in it, topped with vinaigrette

Beets are wonderful winter fare! They’re actually at their best late in the season, when they’ve had time to accumulate the natural sugars and earthy flavors they’re so famous for. With this Roasted Beet Salad recipe, you can bring out all their virtues with a quick roasting session, and a drizzle of delicious vinaigrette. Enjoy!

Tips for Making Roasted Beets

You want to choose fresh beets to roast when you shop for your roasted beet salad. Look for beets that are firm, smooth, and have a vibrant color: a beautiful golden or rich, deep magenta. Smaller to medium-sized beets tend to be more tender and cook faster than larger ones. When you start to prepare them, cut off the beet greens and trim the root end. But, don’t cut off too much. You want to leave enough to keep the beets from “bleeding” too much during roasting. The beet stems can also be greens in another salad instead of being thrown out! Though when you make an ordinary salad, you might peel the beets first, when you roast them, the protocol will be different. You won’t want to peel the beets until they’re done, since the skin will be much softer after roasting.

Roasted Beet Salad with French Vinaigrette

Author: Veda Sankaran

Print Recipe

Description

Roasted beets of different colors merge with creamy ricotta and a flavorful vinaigrette.

Ingredients

Scale

Fresh beets

For the vinaigrette:

4 tbsps walnut oil
1 tbsp balsamic vinegar
2 tbsps finely minced shallots
1 tsp Dijon mustard
1 tsp sugar
Salt to taste
Pepper to taste

For the whipped ricotta:

16 oz whole milk ricotta
1 tbsp olive oil
1 ½ tsp grated orange zest
3 tsp honey
pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400 degrees.
Wash the beets thoroughly and pat dry with paper towels. Cut off any greens from the top. Rub a little oil on the skin and wrap loosely with the foil pinching the edges to seal tightly. Place on a rimmed baking sheet and roast for 40 minutes, checking after 20 minutes to rotate the beets. They will be done when a knife can be inserted easily into the middle.
Once cooled, you can unwrap and slice them thinly. Make certain to keep the red and yellow beets separately until ready to use so that the colors don’t bleed.
To assemble, place a schmear of the whipped ricotta on the bottom of a serving plate, top with the beet slices and orange segments, sprinkle on the arugula, pea shoots, and walnuts. Top with the vinaigrette immediately before serving

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

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Chicken Paprikash with Dumplings

staff-author

November 18, 2022

A chicken paprikash meal featuring layers of flavor and character that’ll leave your family and your tastebuds feeling very happy. — A meal with layers of flavor and character that’ll leave your family and your tastebuds feeling very happy.

A dish that makes you remember Sunday winter feasts your grandmother served up, replete with bubbling stews and steamy, tender dumplings, this dish improves upon the traditions of yesteryear with layers of flavor and character. At the end of this kitchen journey, pair the dish with a buttery white Burgundy or a hearty red Nebbiolo. Your family (and your tastebuds) will be happy.

CHICKEN PAPRIKASH WITH DUMPLINGS RECIPE

INGREDIENTS

2 tablespoons butter

3 pounds chicken pieces, bone-in and skin-on

2 medium yellow onions, very finely chopped

2 cloves garlic, finely minced

2 Roma tomatoes, seeds removed and very finely diced

1 Hungarian bell pepper, diced

3-4 tablespoons sweet Hungarian paprika

2 cups chicken stock/broth

1 1/2 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

3/4 cup sour cream

1/4 cup heavy cream

For the dumplings:

2 cups all purpose flour

1 tablespoon plus 1 teaspoon, baking powder

1 teaspoon freshly cracked black pepper

1 teaspoon salt

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

3/4 cup whole milk

4 tablespoons butter, melted

INSTRUCTIONS

Heat the butter in a heavy pot or dutch oven and brown the chicken on all sides. Transfer the chicken to a plate.

In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).

Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.

In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce

In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. Using a large sized cookie scoop, scoop dough and drop directly into the pot.

Bake at 375 degrees until the dumplings are golden brown, serve

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

Try these other delicious chicken recipes:

Chicken Chaap

Jerk Chicken

Creole Stewed Chicken

Roasted Potato Venison Shepherd’s Pie

staff-author

November 18, 2022

A Roasted Potato Venison Shepherd’s Pie displayed in a cast iron pan.

Hunting season is traditionally a time for venison and other game. Coinciding with the onset of colder weather, it’s also a time for hearty fare. This recipe for Roasted Potato Venison Shepherd’s Pie falls right at the intersection of these two moments… and it’s downright delicious. The layer of potatoes helps keep moisture in the venison, as does the wonderful mix of butter, herbs, vegetables, and wine. If venison’s not your thing, try the recipe with ground bison or ground pork. No matter how you adapt it for your kitchen, this one is a winner.

What is Shepherd’s Pie?

Shepherd’s pie is a comfort dish from the British Isles. Traditionally, it combines minced lamb and a layer of mashed potatoes. The ground lamb gets its flavor from vegetables like onions, carrots, and peas in a rich gravy or sauce. After assembling, you bake the shepherd’s pie till it’s bubbling and warm all throughout. While traditionally made with lamb, versions using ground beef are also popular and often referred to as cottage pie. But in our case, we opt for venison, and swapped roasted potatoes for mashed as the topping.