Free Pie and Monsters in the Woods at St. Bernard Event
Sweet pies, savory pies and scary monsters will converge on Sunday (Oct. 28) at Crevasse 22 | River House in St. Bernard Parish.
Follow the link to the article: https://www.nola.com/expo/life-and-culture/erry-2018/10/fb5f698c5b7147/free-pie-and-monsters-in-the-w.html
The free, family-friendly “Landscapes and Monsters” event, set for 2 to 6 p.m. on the Sunday before Halloween, will feature a short stroll through the onsite Torres woods, with lighted “monster” art – expect a loup-garou or two – made of found wood and driftwood.
“It’s a ride-to-the-country kind of event,” said Jeanne Nathan, executive director of the Creative Alliance of New Orleans, which produces exhibits at Crevasse 22 | River House. CANO is celebrating its 10th anniversary in 2018.
Those who attend can enjoy a free slice of pie, like this buttered rum apple pie from Bywater Bakery (pictured).
Whole pies will be sold to raise money for CANO.
First-time visitors to Crevasse 22 | River House usually are wowed by the beauty of the site, which is just 25 to 30 minutes from the downtown New Orleans, and by the quality of the art, Nathan said, adding that the site is one of the few in the country that presents environmental art in the natural habitat it reflects and supports.
“All the shows that we do down here are environmentally themed because St. Bernard is one of the most threatened areas in the world,” she said. “We generally try to do things that invite people out into that environment.”
The River House features six art galleries, with a winding staircase to the top of the house that offers view of the surrounding woods.
On Sunday, the exhibit will include paintings by Jonathan “Feral O’Possum” Mayers’ that depict Louisiana landscapes with monsters looming over the marshes and woods, such as this one: “La Chousse verte sur la bordure du bayou des Acadiens (The Green Stump on the Edge of Bayou des Acadiens).”
Other works will include: artist Gina Phillips’ sewn fabric artwork and paintings, such as this one pictured: “Thibodaux Cane Field.”
Other art will include sequined works by artist Tina Girouard; as well as a memorial exhibit of Rudolf Radlinger’s landscape photographs of the Lower 9th Ward and Holy Cross riverfront; and one of the “Art by Committee” murals created by Louisiana residents and visitors and originally exhibited as part of Robert Tannen’s contribution for Prospect 2, “Art by Committee.”
Among the pies expected to be served free by the slice at the event and sold whole are:
· Bywater Bakery
Buttered apple rum pie (see recipe below).
· Shake Sugary
Pear and cranberry galette as well as pumpkin gingersnap, chocolate pecan and sweet potato praline pies.
· High Hat Café
Satsuma ice box pie.
· Mad Batter Bakery
Apple, pumpkin, sweet potato and mince meat pies.
· Cafe Minh
Pecan and sweet potato pies.
· Cowbell
Swiss chard, apple, berry, banana pecan and savory pies.
· Cafe Dauphine
Mini sweet potato pies.
· Emeril’s
TBD
· Today’s Ketch
Bite-size crawfish pies.
· Cafe Degas
Quiche and chocolate pot au crème.
Others could be added by Sunday.
“We’re not going to generate a lot of money, but if we can help to pay for the event, I’ll be thrilled,” said Nathan, who notes that CANO offers Sunday art shows and gatherings at the site throughout the year. On Oct. 28, expect art talks and demonstrations as well at the site, which is owned by Sidney Torres III.
Along with donating pies for the event, Chaya Conrad of Bywater Bakery also provided a tasty photo of her contribution as well as a recipe perfect for fall’s crisp weather.
Buttered Rum Apple Pie
Makes 1 pie
4 ounces butter, softened
8 ounces brown sugar
1 egg
2 cups flour
4 apples
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup dark rum
1 teaspoon cinnamon
2 tablespoons flour
1 tablespoon butter, softened
Preheat oven to 325 degrees.
For crust, cream butter and sugar together till light and fluffy. Add egg and mix till smooth. Add flour and blend until fully incorporated. Pat into a 9-inch pie crust, making a crust about half an inch thick.
For filling, peel and slice apples. Mix all other ingredients together and then add to apple slices. Toss until well coated. Arrange apple slices in an attractive manner over the crust.
Bake for 45 to 50 minutes.
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Ann Maloney writes about home cooking and dining out for NOLA.com | The Times-Picayune. She can be reached at amaloney@nola.com. Follow her on Twitter at @wherenoleats, on Instagram at @wherenolaeats and join the Where NOLA Eats Facebook group Subscribe to the free Where NOLA Eats weekly newsletter here.
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