troy

Cap Region Creatives: Andrea “Drea” LaRose

June 1, 2020 By wordpress

Andrea “Drea” LaRose is a Cap Region native, born in Troy, NY. She’s an artist that works primarily in photography and site-specific installations that deal with visual shifts in analog and digital worlds. In January 2020, Drea and her good friend, Carolyn Hopkins, opened Second Street Studios, in Troy as a space to create artwork and grow a sense of community amongst artists. In this interview, she talks about the struggles and rewards of being a young artist.

Drea, please introduce your creative endeavors and what you’re up to these days.

I like to play and interfere with photography in a way that the information, originality, and authorship mirror our own interactions with images on the internet, a constantly fluctuating digital world around me. I have taught painting at SUNY New Paltz, where I went to undergrad and sculpture at SUNY Albany, where I went to graduate school. I received my Masters in Fine Arts a year ago from UAlbany where they awarded me an amazing summer residency at Sculpture Space in Utica, NY.

After the experience of working with artists from around the world, I knew I wanted to continue the arts in a way that wasn’t just about my studio practice, but finding ways to involve other artists. Today, I’m a server, which was my main source of income before the crisis, while applying to adjunct teaching jobs waiting for the right fit – as many artists are doing; juggling multiple jobs to support their practice.

Let’s talk about your gallery space, Second Street Studios. What led you to open the space? What is its status now with the current crisis?

An artist and good friend of mine, Carolyn Hopkins, were both in a similar position of wanting a studio space outside of the home. It’s sometimes quite difficult to create in a space you live in, or I find it that way anyway. I got lucky and found this amazing space at 68 Second Street in Troy, a small but beautiful space that we could instantly see ourselves in. We both had the idea of making it into more than just a studio, we wanted to have classes, invite other artists into the studio for critique nights and exhibit work of other artists. You’re told so many times how difficult the “real world” is after graduate school, especially in the arts, but until we actually went through it, we didn’t have a clue.

Application fees for exhibitions added up…we received so many rejection letters from job or show opportunities, it began to drag a bit. But what remained was that we both wanted to provide a space for emerging artists, like ourselves, to show their work, without all these application steps AND keep 100% of their sales. “The Hallway” (literally the adjoining hallway from the front door to our studio) became this opportunity to exhibit artwork, and our inspiration for what this space could turn into started there. Unfortunately due to the pandemic, Carolyn had to move out of the space because she wasn’t able to use it anymore, but she’s still part of the energy. So now we’re at a bit of a standstill with the physical space and I’m coming up with ideas of how I can make Second Street Studios come back stronger than before.

Why do you love being a creative in the Cap Region?

The support we’ve gotten on our exhibitions has been absolutely eye-opening. We’ve had roughly 100 people through our space for each exhibition and it’s amazing to see the community come together, even if the space is small and a bit alternative (compared to your average white-cube art space). I am so happy that through this tough time, our community has donated to help us keep our doors open; and to give back, we’ve been hosting virtual exhibitions that can be viewed on our Facebook page. Our second show airs on Friday May 29th (which would have been Troy Night Out). I don’t want to lose momentum, and most understand the struggles of a starting space/business, especially in the arts; but I want to be able to provide an open, creative, and inclusive environment for people, in-person or virtual.

Seeing the work virtually is in no way a replacement of seeing it in person, but we want to be sure that during this time, they are being supported. I understand there is a huge surge of visual information out there, with businesses, schools, etc. moving to online platforms…we just ask that people simply look.

There’s nothing required of you, other than to look and appreciate what people are making and creating. Through all of this, I think it’s been particularly eye-opening how much the general public has gripped onto the arts as a means of entertainment. I hope everyone remembers that after this is over and helps support the emerging artists today in their community.

Will you leave us with a positive word?

Something I’ve been struggling with during this whole pandemic is the idea of what to do with all of this time. As an artist and creator, this time is ideal to create artwork, but it has proven to be difficult for me at times. I’ve reached out to other artists friends who are feeling the same way, and I’d just like to say to whoever needs to hear this that it’s okay if you aren’t as productive as you were pre-Covid-19. We’re all figuring things out and there’s enough pressure on us all to find solutions to our seemingly ever increasing problems. So, if you need to take a day to do nothing? Do nothing, take time for yourself, and we’ll all get through this together.

Connect with Drea

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Cap Region Cocktails at Home: Janesha “Jaja” Levons

May 19, 2020 By wordpress

Janesha “Jaja” Levons was born into a military family, and until her early 20’s, they moved every three years, across the U.S. and to Antigua, until finally settling down in Saratoga Springs, where her love for entertaining and creativity began.

After working as a mixologist, model, and other freelance jobs, she moved to Brooklyn, where she walked runways and worked in over 30 venues, rooftops, and restaurants as a bartender. Now, she’s back in the Cap Region, bartending at The Berlin in Troy (currently closed due to COVID-19) and reinventing her modeling career.

Jaja says…

Every bar was a new challenge, every venue had new cocktails and a new culture to explore. No two great bars are ever alike. Maybe that’s why I never stayed in any one bar for too long… Once I conquered the cocktail program and culture (which never took very long), the challenge was over, and so was the allure. I had a Forbes 100 client contract me to bartend at a private mansion, where I created a cocktail list especially geared for him and his guests for two days. I’ve worked in London at a private lounge in a luxury residential building where I not only created a cocktail program, but also arranged private parties and gatherings. I just love to create and bring people together to enjoy life. And yes I’m pretty fond of alcohol too…

Everybody loves a nice sangria and daiquiri, especially as we start heading into warmer weather. I’ve put together these special recipes that you can make from the comfort of your own home.

Sangria by Jaja

Ingredients
1 1/2 cups of frozen fruits (I like to use mixed berries)
1 Cup Rum (I recommend Bacardi Silver)
Simple Syrup (recipe below)
1 Extra Large Orange squeezed ( 1/4 – 1/2 cup of its juice)
1 Bottle of White or Red Wine (your preference)

Simple syrup
1/2 Cup boiling water (you can microwave it if you’d like )
1/2 Cup of Brown Sugar

Steps:
1. In a large pitcher or bowl place the frozen fruit (at least semi-thawed)
2. Pour the rum over the frozen fruit so the juices can start to marinate in the rum.
3. Pour the simple syrup in the mixture and let it sit for 15 minutes.
4. With a metal hand whisk, mix all together with the goal of mashing the fruits as much as possible. You can also use a wooden spoon or muddler, I prefer the whisk. You can also use a blender. If you find it too difficult (or the fruit is too frozen), let the fruit sit in for a little longer and allow the rum to do its job!
5. Add the juice from the orange
6. Pour wine (750ml ) red or white (I use red) over mixture.
7. Place it in the fridge for four hours. Remember the longer it sits the stronger the berry flavor will be….it’s great to have it sit overnight too!
8. Once it’s ready, serve over ice in your favorite cocktail glass!

Daiquiri

Ingredients:
1 Cup Rum (Bacardi Silver)
Simple Syrup (same recipe as above)
1 1/2 Cup Frozen Strawberries
2 1/2 Cups of ice
1 lime

Steps;
1. In a large pitcher or bowl place the frozen fruit (at least semi-thawed)
2. Pour the rum over the frozen fruit so the juices can start to marinate in the rum.
3. Pour the simple syrup in the mixture and let it sit for 15 minutes.
4. With a metal hand whisk, mix all together with the goal of mashing the fruits as much as possible. You can also use a wooden spoon or muddler, I prefer the whisk. You can also use a blender. If you find it too difficult (or the fruit is too frozen), let the fruit sit in for a little longer and allow the rum to do its job!
5. Refrigerate the mixture for four hours.
6. Add a dash of club soda and squeeze a large lime wedge into the mixture.
7. Serve over ice in your favorite cocktail glass.

Enjoy!

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Cap Region Cooks in Quarantine: Amy Koren-Roth

April 28, 2020 By Maureen Sager

Amy Koren-Roth is the Founder of Taste of Troy Food Tours, walking culinary and historical excursions offered in both Albany and Troy, with stops in five local restaurants. During the crisis, Amy has put together Mother’s Day gift boxes featuring handmade foods from her favorite vendors and makers. Click here for info.

We asked Amy for some of her favorite go-to meals, and here’s what she sent.

Since I was in high school, I have been drawn to cooking. Salads have always been a fun way to pull from what is in the kitchen and pantry. Half the members of my household are vegetarian and I mostly cook vegetarian to make it simpler. My cupboard always has canned beans, pre-cooked lentils, a variety of cheese, different vinegars and fresh produce. I find preparing food very meditative and many of my recipes are a basic plan open to options of what is on hand.

Warm Lentil, Roasted Vegetables and Cheese (Halloumi or Goat Cheese)

Wash, cut assorted vegetables (cauliflower, brussel sprouts, sweet potatoes, winter squash, assorted sweet peppers, onions, garlic etc.), toss with olive oil, salt and pepper. Spread on a baking sheet lined with parchment paper or lightly oiled, don’t crowd them. Roast in 425 degree oven for 30 minutes, flip vegetables and switch the trays, continue for another 15 – 30 minutes. Wrap whole beets in aluminum foil and roast along with veggies, leave in oven once veggies are done, turn off heat and leave until tender.

Warm package of vacuum-sealed pre-cooked lentils in microwave (2-4 minutes). Place on chopped fresh greens (romaine, spinach, massaged kale etc.). Arrange roasted veggies on platter with lentils and greens. Peel and slice beets if using. Arrange on platter.

Grill haloumi cheese slices in lightly greased skillet to brown on both sides, or slice soft goat’s cheese and coat with egg and breadcrumbs and lightly brown in skillet, or sprinkle with crumbled feta.

Sprinkle with pomegranate seeds (if you have them) or roasted nuts. Drizzle with balsamic vinegar and olive oil. Serve.

Arugula, Pear, Walnuts and Shaved Cheese

Wash arugula, press in a towel or spin in a salad spinner. Place on a platter. Toast walnuts at low temperature (200 degrees) for 5 minutes or so or warm on low heat in a skillet. Core and slice ripe pear into ¼ slice from stem to base. Place slices on bed of greens. Use a vegetable peeler to get thin slices of Parmesan or Asiago cheese. Thinly slice red onion to toss on top of all and sprinkle with walnuts. Drizzle balsamic vinegar and olive oil to serve.

Roasted Zucchini Half Moons with Garlic, Served with Pasta or Roasted Spaghetti Squash

Approved by the ACE Test Kitchen. Loved it!

Wash and slice zucchini down the middle length wise, cut into ¼ inch slices. Lightly Sprinkle with kosher salt and let sit in a colander for at least 30 minutes. Toss with olive oil (1/4 cup to 2 lbs of zucchini). Roast in 450 degree oven for 12 minutes. Add 2-3 cloves chopped garlic, flip zucchini over, and roast for 10-15 minutes, until golden brown.

If using spaghetti squash, cut in half, scoop out seeds and roast in 350 oven, cut side up on baking sheet for about 1 hour . When skin is tender to the touch, remove, and let cool 10 minutes. Use a fork to scrape out the flesh, it will separate into strands, like spaghetti.

Alternatively, boil water and cook dried pasta (our favorite is bow tie but any short shape will do.) Toss zucchini with either spaghetti squash or bow tie pasta.