I am sorry to be posting late in this afternoon, but Gala has not been feeling too well this morning. You see, last night Salvador and I threw one of our surreal dinner parties at the castle, and I seem to have enjoyed myself too much.
Well, not too much, of course, just enough to require a slow and relaxing morning.
You see, when we Dalis host parties, you know we will not be serving a simple 3 course meal. Everything from our celebrity guests to the still living hors d’oeuvres is tres grandois.
Getting an invite is usually the hardest part, as only the surrealest of the surreals tend to be in attendance. If you’d like to get a taste, however, Gala can share a snippet of the only documented dinner party we’ve hosted (for good reason).
Take a peek here: http://youtu.be/vg6i4E0Woak
Any ideas for themes next time?
I must rest but do enjoy the movie,
It draws near, my friends – an event which has so held my attention for some time already. Chef Paco Perez, of whom I practically gushed last month, will be performing a culinary demonstration at The Dali on October 30. Finally! We welcome a genius into the fold, who can turn our minds toward the fantastical and exquisite.
He has told me in confidence that he will demonstrate how to prepare his Huevos Mar y Montaña, or Huevos “M y M.” Eggs of the sea and mountains … what a brilliant thought. Eggs, a universal symbol of birth or rebirth, coupled with the sea and mountains, steadfast symbols of constancy and strength.
Salvador Dali, Still Life (Fish with Red Bowl) 1923-24, In the USA © Salvador Dali Museum, Inc. St. Petersburg, Florida, 2011 Worldwide rights © Salvador Dali. Fundación Gala-Salvador Dali (Artists Rights Society) 2011
True birth is difficult, my darlings. I am not referring, of course, to the vulgar process of birthing a child … the off-putting screams of infant and mother alike are enough to make anyone lose their appetite. No, I speak of the moment in which an artist finally recognizes his true form. Genius is not easy to possess, dear friends. Artists are forced to cultivate their vision and imagination among the common masses. Imagine the strain!
But I digress. Huevos Mar y Montaña. Though I would sooner serve my own eyes on a dinner plate rather than spend time in the kitchen cooking for loved ones, the opportunity to see a master at work is too compelling to miss.
I know said I might continue my New York stories this week, but I am distracted by something else. I hear the public is enamored of this concept called Groupon – an opportunity for those of you who count your pennies so judiciously to experience some of the things I can do without thinking twice about who pays the bill.
I was amazed when I was told that the Dali was participating in Groupon. My darling Dali’s work on display, at a discount? It is obscene! Or genius – I can’t decide which.
Salvador Dali, Basket of Bread (1926) In the USA © Salvador Dali Museum, Inc. St. Petersburg, Florida, 2011 Worldwide rights © Salvador Dalí. Fundación Gala-Salvador Dali (Artists Rights Society) 2011
This is a good thing, you say? It exposes more people to Dali? Can the subtle beauty of Basket of Bread be fully grasped after devouring olive tapenade at the bar? Basket of Bread is breathtaking, but not enough to miraculously convert a foul-exhaling proletariat into an appreciator of art. No, my friends, all this will do is fog the glass with a thin veil of garlic.
And yet I am told they will continue to host these events, though thankfully not until the new year. You will certainly not see me wandering the galleries on these days, but should you decide to join the masses, I can only advise you to bring an Altoid … and a friend.
Everything in matter moves, a series of shifting dots like people in crowds, atoms in gas, stars in the night sky.
Salvador Dali, Galatea of the Spheres (1952) Worldwide rights © Salvador Dalí. Fundación Gala-Salvador Dali (Artists Rights Society) 2011
The legendary Catalan thinker Jorge Wagensberg Lubinski tells us the most important thing about particles is their relationship – and the essence of things is not in matter, but in its shape. Tell that to someone trying to fit size-10 feet into size-6 Manolo Blahnik pumps.
Air and paint, shoes and food … From the palette to the palate, what sacred shapes will we take into our mouths? Darlings, at our dinner parties Dali served fish in satin slippers. Now we take the fish apart and spherify its juice on a bed of scales.
Ingredients transformed, the meal becomes homage to nuclear mysticism.
Chef Paco Perez, another great Catalan, has perfected this art of culinary physics at his restaurant Miramar, in Llançà near my Dali’s homeland. He has a few Michelin stars – two I think, but who is counting. Next month, Perez honors The Dali Museum with an indulgent 16-course meal breaking the boundaries of molecular gastronomy.
I want to taste a cloud of lemon air and beetroot vapor. Let me lift a scented fork to melt frozen lamb custard along my tongue. The Surrealists have reclaimed Catalan cuisine. I welcome Chef Perez into our pantheon.