Monday, April 25, 2011
Friday, April 8, 2011
Molly Hatch "Double Dare Ya" at SOFA NY in Ferrin Gallery Pursuit of Porcelain
FERRIN GALLERY437 North Street
Pittsfield, MA 01201
Contact: Leslie Ferrin
Tel. 413-446-0614
Email: leslie.ferrin@gmail.com
FOR IMMEDIATE RELEASE:
MOLLY HATCH “DOUBLE DARE YA”
Presented in THE PURSUIT OF PORCELAIN
Ferrin Gallery presents Molly Hatch’s “DOUBLE DARE YA” , in The Pursuit of Porcelain, an installation of ceramic sculpture, photography and works on paper at the Park Avenue Armory at SOFA New York, April 14 – 17, 2011 and Ferrin Gallery, Pittsfield, MA May 28 – July 23, 2011
For The Pursuit of Porcelain, Molly Hatch’s new body of ceramic work “DOUBLE DARE YA” is presented in a staged setting inspired by the historic 18th century tradition of the porcelain room. For this installation, Hatch has created a series of interrelated porcelain forms referencing whiskey flasks. Each flask portrays one line of a poem in text messaging acronyms and correlating imagery. The poem is read in entirety when the flasks are viewed as an installation. Each flask is exhibited in a baroque inspired ceramic frame that Hatch has mounted on a graffiti wall panel painted by Brooklyn graffiti artists Pher and Serk.
Molly Hatch’s work is heavily inspired by fabric, font and design trends that she remixes and redefines. Her use of text is appropriated from grrl band and punk rock lyrics like those of Bikini Kill and the Runaways, as well as from text messaging and collected colloquiums.
Hatch works from her Northampton MA home studio where she is a surface designer for everything from wallpaper patterns to jewelry in addition to her primary career as a ceramic artist-designer. Hatch received her MFA in ceramics at the University of Colorado in Boulder in 2008. In 2009, she was awarded the prestigious Arts/Industry Residency in the Pottery at the John Michael Kohler Arts Center in Wisconsin. She has had articles published in American Craft Magazine, Ceramics Monthly and Pottery Making Illustrated.
ARTIST CONVERSATION: Molly Hatch
Molly Hatch: Pattern Function
Hatch discusses her recent body of ceramic artwork that engages pattern as a framing and display device to support a conceptual idea.
1 pm, Friday, April 15
Inbooth #300
SOFA CHATS with Christa Assad and Molly Hatch
A lively program of discussions with artists about their most recent work and projects. Presented by exhibitors in their booths throughout the evening, this is a unique opportunity to hear from some of the most exciting artists working in their field including Christa Assad, whose collaborative works are based on graffiti culture and urban detritus, and Molly Hatch, ceramicist and designer partnering with Anthropologie on several upcoming projects.
New Collectors/Young Designers Night
6:00 - 8:30 pm Friday, April 15
Ferrin Gallery
Inbooth #300
“The Pursuit of Porcelain” is an installation of ceramic sculpture, photography and works on paper, a staged version of an 18th century porcelain room filled with a collection of figurines, plates and objects. The installation, conceived by sculptor Chris Antemann includes a room of her own sculpture and photography and interpretations of the concept by Molly Hatch and other invited artists who share a passion for porcelain and its history.
Ferrin Gallery, established 1979, is nationally known as a contemporary gallery specializing in figural sculpture and studio ceramics. The gallery works closely with private collectors, institutions and the media as a source for works by both established and emerging artists. Located in the Berkshires of Massachusetts, it is equidistant from New York City and Boston.
HOURS: By Appointment through May 25, Thurs – Saturday, 11-5:00 through June, Open Daily July – August.
PHOTO CAPTIONS:
MOLLY HATCH online at: http://mollyhatch.com and www.ferringallery.com
For more and high resolution images contact Leslie Ferrin Tel. 413-446-0614
Email: leslie.ferrin@gmail.com for more information.
Molly Hatch "Double Dare Ya" at SOFA NY in Ferrin Gallery Pursuit of Porcelain
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Molly Hatch in Design*Spnge ITKW!
I was reacquainted with my love for pecans when I tested this recipe for a Maple Pecan Whiskey Cake by ceramicist Molly Hatch. Normally you’d make fruit cake for the holidays, but because this cake freezes well and makes four loaves at once, it is also perfect to keep around or take a loaf the next time you visit a friend. Molly’s best friend gave her this recipe, which her family has used for decades. A little internet research verified that it is in fact a variation on an unattributed recipe that people have used for years. Maybe it was the recipe on a baking soda, flour or raisin box? Molly has substituted the corn syrup for maple syrup, however, which imparts great flavor! The proportions may look gigantic, but it’s this extravagance that makes it so good. If you don’t have pecans where you are, try using walnuts instead. And check out Molly’s fantastic spaetzle with butternut squash and dried cranberries recipe from our archive. — Kristina
About Molly: Molly Hatch is a ceramicist who works from her home studio in Northampton, Massachusetts, where she lives with her husband and daughter. She also teaches as an adjunct professor in ceramics at Holyoke Community College in Holyoke.
Maple Pecan Whiskey Cake
- 1 tsp baking soda
- 1 cup of whiskey
- 1 box white/golden raisins
- 4 cups flour
- 8 cups pecans (2 pounds)
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp allspice
- 6 eggs
- 3/4 lb butter, room temperature (if you substitute margarine for butter, use 2 sticks of margarine to 1 stick of butter)
- 2 1/4 cups sugar
- 1 cup dark REAL maple syrup (I use grade “B”, as it has more flavor for cooking!)
Note from Kristina: This cake may look involved, but it isn’t. It does, however, help to have all of your ingredients prepared before you start working.
Instructions
Preparing the oven and the baking pans:
1. Heat the oven to 250ºF/120ºC.
2. Line four 8” x 4” x 4” (1-lb. capacity) loaf pans with parchment paper (do not butter the paper). Alternatively, use disposable paper wrappers (which are great for gifting later). The number of wrappers you need will depend on their size.
Assembling a few ingredients:
1. In a medium-sized bowl, mix baking soda and raisins with whiskey. Set aside.
2. In a larger bowl, combine pecans, flour and spices. Toss well in order to coat pecans and with flour and spices. Set aside.
3. Set aside the largest bowl you have (gigantic). You will need to work with this later.
4. Separate the eggs.
Making the cake:
1. In the bowl of a mixer, cream butter and sugar.
2. Once the mixture is fluffy, add the egg yolks a bit at a time until the mixture is homogenous. Be sure to stop the mixer periodically and scrape the bottom, sides and beater of the bowl.
3. Give the whiskey/raisin/soda mixture a good stir, and then slowly add it to the mixture followed by the syrup.
4. With the mixer on low, slowly add the dry ingredients until well blended. Stop the mixer to scrape down the beater and sides of the bowl. Mix for an additional 30 seconds, and then move the mixture to the gigantic bowl.
5. With the balloon whisk attachment (or a hand mixer), beat the egg whites until soft peaks form. Gently fold them into the wet mixture. (You will see why you needed a gigantic bowl at this point.)
6. Divide the batter among your cake pans.
7. Working very quickly, place a roasting pan filled with water in the bottom of the oven. Then put your loaf pans in (on the racks, not in the water!) and bake at 250º for 2.5 hours. The cake is done when a toothpick inserted in the center of one of the loaves comes out clean. Keep your eye on the water level in the roasting pan; you may need to add a little water if it all evaporates. When opening the oven, be careful of the steam that has formed inside.
8. Once out of the oven, cool completely on a rack. Wrap loaves well. As with most fruit cakes, this tastes better a day later. It also freezes well! If eating immediately, keep in the refrigerator.
Photography by Kristina Gill. Pink pen by Lamy; light blue oval plate by Laboratorio Pesaro; maple syrup dish by Sabon; shot glass and blue and white napkin from IKEA; white bread plate by mud australia; sculpted cake plate by Molly Hatch; cake wrappers from Peroni shop, although you may also find them on Etsy or at The Bay Tree (Sydney); all other items vintage.
Why Molly Chose This Recipe
The original whiskey-cake recipe I based this on was introduced to me by my best friend when we lived together during graduate school in Colorado. It quickly became a favorite recipe in our household — often made during the holiday season — but good any time of the year. I substituted maple syrup for the karo syrup that the original recipe called for. A sign of my Vermont childhood; like any good New Englander, I love an excuse to use dark maple syrup in a recipe. It can accompany breakfast coffee or afternoon tea, but I like it best as an after-dinner treat with some whiskey on the rocks . . . yummy!
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