Warhol, succotash, and fried chicken were all part of the experience at last night’s Wednesday Over Water in the Great Hall celebrating Crystal Bridges’ newest temporary exhibition, Warhol’s Nature.  Museum curator Chad Alligood helped co-host an evening chock full of discussion about Andy Warhol’s affinity for nature, as well as a surprise picnic basket delivered to guests that was inspired by Warhol’s The Picnic, an ink and watercolor work from 1959-60. 

Warhol was famous for eating very little while ironically holding classic American culinary archetypes such as burgers, comfort food, and picnic fare in high regard.  We thought it appropriate to initially “fake out” our WOW guests with a meager offering of fruits, cheeses, and crackers as a centerpiece to tables for the event, but then revealing bountiful picnic baskets, at just the right time, teeming with cold fried chicken, charred corn succotash, pickled green beans, heirloom tomatoes jarred and layered with fresh basil, pine nuts, and homemade mozzarella cheese, and our very own double top-secret chicken dippin’ sauce.

The Warhol exhibition, curated by Alligood specifically for Crystal Bridges, offers a certain level of irony–especially when you consider the urban, almost mechanical means for creating the works in the artist’s studio, The Factory. This served as an interesting, strange, and beautiful juxtaposition to the works depicting nature featured in the show.  It provided yet another means of granting the chefs of Eleven insight for creating edible culture via inspiration…for at least 15 minutes.

High South Succotash 6 ears sweet corn, cleaned 2 cups fresh baby lima beans 3-4 Tbsp. extra virgin olive oil 2 pints multi-colored Farmer’s Market tomatoes, chopped 1/4 cup green onion, thinly sliced 2 Tbsp. flat-leaf Italian parsley, chopped 2 Tbsp. cilantro, chopped 2 Tbsp. fresh basil, chopped Zest and juice of one small lime 1 tsp. coarse salt 1/2 tsp. freshly ground black pepper

Technique Preheat grill to medium-high heat. Place ears of corn on hot grill and cook 10-15 minutes, until corn is slightly charred and kernels are tender. Toss lima beans in one tablespoon olive oil, place in a grill basket, and cook 4-5 minutes, until the beans are slightly crispy. Remove corn and beans from the grill and allow to completely cool. In the meantime, combine tomatoes, green onion, herbs, lime zest, and juice in a large bowl. Add lima beans. Slice corn kernels off the cobs and add to the bowl. Toss together with remaining olive oil, salt, and pepper. Taste and adjust seasonings, if necessary.  Serve warm or chilled.

Chicken Dippin’ Sauce 1 cup mayonnaise 1/3 cup barbeque sauce 1 Tbsp. Dijon mustard 2 Tbsp. clover honey 1/2 tsp. paprika 1/2 tsp. cayenne pepper Technique Mix all ingredients together until well blended.  Enjoy as an accoutrement to fried chicken.