丁子商社

展出藝術家：董明龍 展覽期間：2014/12/20（六）～2015/1/18（日） 開幕酒會：12/20（六）15:00 展覽地址：台北市大直明水路469、471號 展覽簡介： 臺北藝術大學美術系雕塑組畢業的藝術家–董明龍，出生於石雕的大本營花蓮縣，其自幼年即對石雕產生濃厚的興趣，於高中時入許禮憲工作室進行國手培訓，先後也於全國競賽中奪得冠軍，以及入選「石刻職類」國家選手代表。 此次個展名稱『原鄉』意為家鄉-花蓮縣玉里鎮，培育明龍的小鎮故鄉自然情景與個人學習成長故事的記憶闡述。展出作品主要為大自然景色在細膩的觀察與身心感受意下，以創作手法將『形』的意象融合轉化雕刻出屬於自己的造型風格。 「日昇」系列作品，其創作理念源自於花蓮的自然風貌，有別於其他強調量感的石雕創作，董明龍試圖將原石進行減法，將石材透過光影產生的透薄感呈現出原石最雅致的質感，並由許多鏤空的「洞」，讓人聯想到花蓮有名的海平線日出，也透過線條配合石材紋路，形塑出東部海岸線浪潮的輪廓美，透過直立的柱狀形體，象徵一日的起始，希望之光的存在。 董明龍：「我嘗試在重裡減輕，轉化出虛與實的永恆；讓創作回歸我生命的原鄉，彷彿置身在海、山、嵐之中。」 往往藝術家於求學階段的生活經歷，常激發其創作的理念，董明龍於北部求學的通勤過程中，常透過火車的觀景窗來觀看風景，因此「洞」亦作為觀看的「窗」，框住外邊相對於自身的事物，為雕塑產生出另一身份-----畫框與架上畫。於此的洞，在隨著觀者身體的移動，置換出不同的看與被看的對話關係。  

Restaurant review: Dolce & Crepes By Ho Yi  /  Staff reporter There is no shortage of culinary goodies at Dolce & Crepes. Photo: Ho Yi, Taipei Times 1 2 3 4 5 Encountering Andrew Huang (黃學正) is like meeting a kung-fu master. Only this master’s uncontested prowess is of a gastronomic kind, manifested through his creative compositions that are the exuberant synthesis of distinctive flavors and aromas. And instead of setting up a school to procure fame and disciples, the martial artist chooses to live among us, in an unostentatious residential neighborhood near Taipei’s Xingtian Temple (行天宮). Huang’s Dolce & Crepes is literally in his home, with his two elementary school-aged daughters often seen doing homework on a round table in the living room that doubles as the dining area, where patrons eagerly await the feast they ordered from the menu scribbled on the wall. It is under this domestic veneer that Huang works his magic. Using nothing more than the usual pots and pans, he produces dishes of a culinary refinement on a par with that of Taipei’s top fine dining establishments. Patrons are given full attention upon entering the simply decorated room. Huang takes the time to give a detailed explanation of how the food is prepared and cooked and to suggest wine and drinks to accompany the meal. The owner and chef seems to have a natural ability to describe the nuance of flavors and his luscious combinations of ingredients in a very vivid way, luring diners into an epicurean fantasy that preludes the banquet to come. Huang’s menu contains only around a dozen dishes, but each is hard to resist. The chocolate duck leg confit (油封鴨腿, NT$380), for example, consists of lean meat cooked to tender perfection and seasoned in an appetizing vinegar-based sauce, while the aroma of cocoa delivers an exciting punch to the meat. Huang says the duck leg is marinated and roasted in extra-virgin olive oil instead of duck or goose oil so as to give the French specialty a fruity and less cloying flavor. Dolce & Crepes Address: 31, Ln 330 Songjiang Rd, Taipei City (台北市松江路330巷31號) Telephone: (0910) 202-340 Open: Business hours are subject to change. The restaurant’s Facebook page says it’s open from 2:30pm to 8:30pm on Sundays, and 9:30am to 8:30pm on other days of the week, but it is better to call for a confirmation before going. The restaurant is closed on Wednesdays Average meal: NT$1,000, plus 10% service charge Details: Menu in Chinese, credit cards not accepted The lamb shoulder stewed with figs and apricots (無花果杏桃燉羊肩, NT$680) is another delicate composition which sees the divine match of fresh figs and succulent lamb exploding in the mouth, smoothened by the sweetness of apricots and sauteed vegetables. The Chinese culinary influences also have a strong presence on Huang’s menu. The Sichuan-style spicy chicken (川麻口水雞, NT$580) and king oyster mushroom (川麻杏鮑菇, NT$580) use various types of Sichuan pepper to create an enticing, tongue-numbing sensation, and the homemade pepper oil and sauce taste so good that it is almost a crime not to lick the bowl clean. For seafood lovers, Huang’s popular plate of crabs with deep-fried garlic chips (NT$2,000 or NT$1,000 depending on the types of crab) is definitely a high point of a visit to Dolce & Crepes. Though we weren’t there during crab season, the crustaceans Huang picked for my dining companions and me last month were satisfactorily plump and sweet, buried under the savory layers of garlic chips and doushi (豆鼓), or fermented black soybean, that are fried using olive oil till they are crispy. Vegetarians are also in for a surprise. Fun to look at and pleasant to taste, the roasted balloon with mushroom juice (菌汁烤氣球, NT$220) is a specially sauced bean curd that puffs up when roasted and contracts after cooling down. The end result is a large piece of bean curd that is firm on the outside but retains a fine, soft texture on the inside. Affable and well-informed, Huang appears to be a versatile master with hidden talents and skills. A word of reminder: Please leave smelly socks at home because diners are required to take off their shoes before entering Huang’s home-cum-restaurant.  

【日光大道精彩展覽10月展開！】 嘿！大家到日光天母與富錦藝術空間參觀了 李怡萱與陳奎延這兩位藝術家精彩的作品了嗎？ 我想應該還有的人還沒有來參與！ 趁即將要換檔前趕緊來看唷！ 日光大道在10月份天母與富錦藝術空間， 兩檔很棒的展出： 天母│陳立穎《宇宙曼陀羅》個展，10/4 OPENING； 富錦│平子雄一《森林復活記》個展，10/3 OPENING，歡迎大家到日光大道 來趟"藝術跑趴行程"！ 充實你的生活與美感吧！ 天母店 (02)2874-0208 Open) 8:00am - 10:00pm Add) 台北市士林區天玉街38巷18弄6號1樓 富錦店 (02)2767 -6211 Open) 8:00 - 10:00pm Add)台北市富錦街421號