Aurora Vigil-Escalera Gallery, from Gijón to Art Madrid\'15

Obra de David Rodríaguez Caballero.

 

Aurora Vigil-Escalera Gallery comes to this edition of Art Madrid with work of Luis Feito, David Rodríguez Caballero, Javier Torices, Mariano Matarranz, Pablo Genovés and Rafael Canogar.

 

The hyper-realism that Javier Torices reaches with his paintings seems more the result of a meditated, analytic and detailed study work than a simple image. The brightness and naturalness of sea movement, his scenes of waves and clear beaches, transmit the freshness of the frozen moment, the liveliness of the enclosed movement. This precision in the execution, nevertheless, is not grown into the walls of a study, but it is captured au naturel. Javier Torices is an artist that moves all his belongings there where it is the element that inspires him at every moment. Particularly known by his acrylics in which the sea is a recurrent subject, he has also worked other genres like urban landscapes of big format, many times focused on his birth city: Madrid.

 
 

Javier Torices. Buscando la ola.

 

Pablo Genovés is able to build new universes a mid-way between surrealism and fantasy. The use of photographic technique and the intervention on images with other artistic techniques achieve a surprising and unique result. The Exhibition Room of Canal Isabel II dedicates to this artist a monographic exhibition with pieces from 2009 to 2014, entitled "El ruido y la furia", that will keep opened till the 22th of March, 2015.

Pablo Genovés. Templo del Sol.

 

Aurora Vigil-Escalera starts this year a new phase after more than thirty years sharing the family work of the previous Gallery Van Dyck. In this recently begun 2015 she starts an own space in Gijon (Capua Street, 1), completely dedicated to Contemporary Art, with a clear bet for established and emergent artists, whose work is characterized by its quality and future projection.

 
Luis Feito. Sin título.

 

If visual arts arouse emotions in the viewer, and also gastronomy, at its finest, can cause a similar effect, the relationship between both "disciplines" is more than demonstrated.

Cheese is a fundamental piece in gastronomy, its diversity allows it to be part of gastronomy different moments, from starters to desserts, and that is why Art Madrid includes it in this year’s edition of the Fair from an ambitious place. Cheese is given this way a closest view to the creation of a work of art, both from the point of view of the time spent in its execution process and the almost personalized study dedicated to each piece during its elaboration.

Like a plastic artist, the Cheese Master Affineur executes a series of actions making each piece an exclusive and individualized element. This is what Madrid cheese factory QAVA de Quesos and its Master Afinador José Luis Martín achieve.

QAVA & MARTÍN AFINADOR is a new store concept: a unique space designed to taste, learn, promote and buy cheese in Madrid, in the heart of Retiro district."

José Luis Martín is a key piece in the QAVA cheese factory. He has been working in the cheese world for more than 30 years, providing training throughout the world, visiting cheese shops, consulting and advising on the design and implementation of one of the most emblematic cheese shops in Spain. The fact of knowing the producers personally, and even advising them on the manufacture and design of their products, allows him to select specific batches, at different stages of maturation, to complete the cheese ripening and then convert each piece into a unique product, different and with its own distinct character, the signature of the Cheese Master.

In the profile of the Master Martín Afinador experience and pure knowledge merge. Martín Afinador is an advisor and consultant for artisanal cheese factories and product design, and for the best-specialised stores in the country, director of Gourmetquesos, director and coordinator of the Championship of the Best Cheeses in Spain during nine editions, technical director and jury in national and international cheese competitions and tastings, collaborator of the Ministry of Agriculture and the Academy of Spanish Gastronomy, director and coordinator of the cheese section of the Repsol Guide to the Best Foods in Spain and trainer for hospitality schools and food centres teaching, among other activities.

Cheese ripening is a complex process that requires time and dedication, in addition to a developed use of the senses. The Master Cheese Tuner, as a specialist in the field, works in all cheese stages (varied and complex), controls all stages of raw material transformation, supervises the evolution and development of cheeses according to the characteristics of each one of them, verifies the quality and the state when the cheeses arrive at their cellars, checks their care and conservation, and; finally, he controls its packaging and the type of wrapping suitable for its best preservation.

In Qava de Quesos they have two Cheese Refining Cellars. In these "tuning caves" or refrigerated chambers designed in constant conditions of temperature, humidity and ventilation, "we take great care of the cheeses until they reach their optimum point of consumption". The work of refining involves placing the cheeses on wooden shelves, turning them over daily and/or washing them frequently, brushing them periodically, as well as other regular handlings.

Among the services offered by Qava de Quesos, we can find specific courses and workshops, events for groups and companies, and advice on shop design and ripening rooms.