Shadow Theatre highlights and animates broken toys from the collection, repeating their history of play as a form of haunting. The work was inspired by traditional European shadow theaters and wonder cabinets.
Last month the House(pitality) team paired with the Education Curator to enter a cooking contest at NC A&T University’s Annual Tomato Festival. After selecting the finest Piedmont tomatoes and a collaborative bake-off in Elsewhere’s Kitchen Commons, the team submitted their Too Many Tomatoes Tomato Cake. Their re-imagined, depression era Campbell’s soup recipe won 1st place in the dessert category!
This victory kicked off The Year of Contests, but it also marked the beginning of Chris’s farewell week at Elsewhere. The Communications Curator sent him off with a proper graduation and he has since moved to Brooklyn to teach at the renowned Pratt Institute…
Good luck in New York Chris, we will see you in October to submit our petite flower arrangement to the State Fair!
Whats your favorite tomato recipe? here is ours!
CAKE AND ICING RECIPE: Makes 12 servings
”During the Great Depression, tomato soup cakes were widely advertised for their thriftiness and mystery. After trying the cake, many people were surprised to hear it was made from such simple, savory ingredients due to the fact that it didn’t taste anything like tomato soup! I altered the original recipe found on the soup cans themselves to incorporate green or ripe tomatoes, so that you can actually taste them, as well as other spices.”
1 c dark-brown sugar
1/2 c butter
3 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/3 tsp fresh nutmeg
1/3 tsp cardamon
1/3 tsp allspice
2 tsp boiled bay leaf, rosemary, sage, clove, ginger
1 tsp salt
3 c fresh tomatoes
1/2 c fine chopped pecans
1/3 c pureed dates
Preheat the oven to 350° F. Grease and flour a 13x9-inch baking pan. In a large bowl, combine the sugar and butter and mix until creamy. Add the eggs, beating after each. In a separate bowl, combine the all purpose flour, baking powder, baking soda, dry spices, and salt. Sift the dry ingredients into the creamed mixture and stir to blend. Add the tomatoes pushed through a sieve & liquid spices, pureed dates and chopped pecans. Stir thoroughly. Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool.
1/2 cc (1 stick) butter, softened
1 package (8 ounces) cream cheese, softened
2 tsp vanilla extract
1/2 tsp fresh vanilla beans
1 package (1 pound) confectioners’ sugar
milk, as needed
In a large bowl, combine the butter, cream cheese, and vanilla and mix until creamy. Gradually beat in the sugar & vanilla beans. If the mixture becomes too thick, add a little milk. Frost when the cake is cool.