This past April, I Heart Hungry Kids was chosen to be the charitable beneficiary of an amazing art exhibition entitled Fortunate. Held at the Vendue Hotel in downtown Charleston and organized by hotel staff in partnership with the Robert Lange Studios, the show was a huge success both artistically and as a fundraising event.
Riley, Jackson, and Gabe Silverman at Fortunate at the Vendue, with prints by Robert Lange and Nathan Durfee
Recently, Post and Courier writer Maura Hogan published an article discussing the rise of art hotels in Charleston as an alternative venue for exhibitions, and featured Fortunate in their coverage. Below is an excerpt of that article:
Charleston won’t stop building new hotels. That could be a good thing for local artists.
By Maura Hogan, mhogan@postandcourier.com
August 10, 2019
On the main floor of The Vendue hotel, there is a giant Zoltar fortune-telling machine tucked into a corner. Enthusiasts of the movie “Big” may recall a similar one from the scene in which a young boy makes a wish with a carnival Zoltar to be big. He is thus transformed into a grown-up, played by Tom Hanks, who retains his childlike wonder.
The turban-topped figure encased in glass at The Vendue produces fortunes for a dollar. The merry machine is part of “Fortunate,” the hotel’s current exhibit of 30 commissioned works that are each inspired by the prophetic slip of paper found within a fortune cookie.
On a recent afternoon, Vendue guests laughingly extracted their Zoltar fortunes, resulting in a lively scene that seemed in marked contrast from a standard hotel lobby tone of unassuming patrons sipping drinks and studying maps.
Zoltar achieves more than that, too. A percentage of the proceeds from the art sales and the fortune machine are going to a local charity, I Heart Hungry Kids, which provides lunches to local schoolchildren who are in need of them, among many other initiatives.
What’s more, by disabling the invisible fence between residents and visitors, businesses and artists, The Vendue and similarly arts-supportive hotels offer a prism into the civic potential of our ever-proliferating hospitality sector. Existing and planned properties can — and should — interact with the community in meaningful, mutually beneficial ways. Arts programs are but one illustrative example of that.
In 2012, when Jonathan Weitz of Avocet Hospitality acquired The Vendue, he struck upon the idea to highlight art as the hotel’s point of distinction, informed by the hotel’s gallery-dense French Quarter neighborhood.
“At that point, no one was really focused on the art side of it,” said Weitz, who began his research by checking out 21c Museum Hotel, the visionary boutique art hotel collection based in Louisville, Ky., that has now expanded to places like Durham, N.C., Nashville, Tenn., and Cincinnati.
At The Vendue, art director Emily Rigsby works with local galleries including Robert Lange Studios, Mary Martin Gallery and Mitchell Hill to run an extensive program anchored by two major rotating exhibits annually.
“We’ve allowed the Charleston arts community to determine what The Vendue is going to look like, show by show,” said Weitz, adding that 16 guest rooms are each dedicated to a specific artist.
This interface between business and art is significant enough that the national nonprofit arts advocacy group Americans for the Arts has initiated its pARTnership Movementprogram to promote such practices. The group’s 2018 survey of the corporate practices of 132 small, mid-size and large U.S. businesses determined that 79 percent of businesses believe the arts improve the quality of life in the community. Its website offers examples of businesses that have done so, including hotels.
Plain popcorn is actually a healthy treat, but kinda boring on its own. By home-making your own delicious toppings you can make them all natural, and add a kick of flavor without all the chemicals and preservatives found in store-bought flavorings.
Ranch Mix
2 1/2 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried minced onion
1 tablespoon dried chives
1 teaspoon black pepper
1 1/2 teaspoons salt
1/2 cup powdered milk
Thoroughly mix all ingredients in a container that has a lid. Add popcorn to the container, and then secure the lid. Shake well, and serve in a bowl.
Cinnamon Sugar
2 tablespoons unsalted butter, melted
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Melt the butter and add the sugar and cinnamon. Mix thoroughly in a bowl, then pour over popped popcorn. Yum!
Cajun Popcorn
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper
Thoroughly mix all ingredients in a container with a secure lid. Add popcorn to the container, then secure the lid and shake well. Be sure to wash your hands after handling cayenne pepper, and avoid contact with the eyes.
Riley’s Rockin’ Recipes are designed for kids to make at home with easy to find ingredients, and are brought to you by Sodexo and the MUSC Office of Health Promotion.
Riley Says: Make this heart healthy snack for your sweetheart!
Ingredients
3 cups old-fashioned oats
1/2 cup pecans, walnuts, or almonds, roughly chopped
1/2 cup sunflower or pumpkin seeds
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/3 cup olive oil
1/3 cup maple syrup or honey
1 teaspoon vanilla
1/2 cup raisins
1 cut freeze-dried strawberries or craisins
Equipment
Measuring cups and spoons
Large bowl for all ingredients
Knife for chopping nuts, or just hit ’em with a rolling pin
Flat baking sheet 9″ x 12″
Parchment paper for baking
Directions
Heat oven to 275 degrees
In a big bowl, combine the oats, nuts, seeds, cinnamon, ginger, and salt until everything is all mixed up.
Add the oil, syrup or honey, and vanilla to the bowl. Stir until everything is coated. Riley’s Tip: pour the oil into the 1/3 cut measure first, then add to the mixture. Use the same oil-coated cup for the syrup or honey and it won’t stick!
Get a big flat baking sheet and put down a sheet of baking parchment paper so it won’t stick to the pan.
Spread the granola out in an even layer.
Bake for 40 minutes until lightly browned.
Take it out of the oven. Use oven mitts and be careful!!
Let cool completely.
Mix in the craisins or strawberries.
Store in an airtight container. I use a big glass jar with a steel lid that works great and is environmentally friendly too.
Yield – 4-6 cups of granola
Riley’s Rockin’ Recipes are designed for kids to make at home with easy to find ingredients, and are brought to you by Sodexo and the MUSC Office of Health Promotion.
Make these protein-packed dips just the way you like them! It’s easy to go gluten-free or dairy-free by adjusting the ingredients, too.
White Bean Hummus
1 can (14 ounce) cannellini beans
1 tablespoon tahini (sesame paste)
2 cloves fresh garlic, chopped
3 tablespoons lemon juice
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Black Bean Hummus
1 can (14 oz) black beans
1/3 cup salsa (mild or hot)
1/2 teaspoon cumin
2 cloves fresh garlic, chopped
1 teaspoon taco seasoning
2 teaspoons lime juice
1 tablespoon water
1/4 teaspoon salt
Asian Hummus
1 can (14 oz) chickpeas or garbanzo beans
1 clove garlic, chopped
1/4 teaspoon ground ginger
2 tablespoons soy sauce or tamari sauce (gluten free)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon water
Snickerdoodle Hummus
1 can (14 oz) chickpeas or garbanzo beans
1/4 cup almond butter
1/4 cup maple syrup
1/2 teaspoon molasses
2 teaspoons cinnamon
1 teaspoon vanilla
1/8 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon milk or almond milk
DIRECTIONS
Drain and rinse the beans in a colander
Measure all the other ingredients into a blender, food processor, or mini-prep.
Add the beans to the mixture and blend until silky smooth and creamy. You can also mash them by hand with a ricer or fork, though it will take some time to get a smooth consistency.
Makes a little more than a cup of hummus.
You can make these recipes your own by adding hot salsa or lemon, chill and enjoy. They make a great after school snack, and fun to eat with pretzels, carrots, or pita chips.
Safety Tip: If the kids are helping, just be sure to use a smooth-edge or safe-cut can opener!
Riley’s Rockin’ Recipes are designed for kids to make at home with easy to find ingredients, and are brought to you by Sodexo and the MUSC Office of Health Promotion.
Make your whole house smell like the holidays with these easy-to-make ginger gems. Sweet and spicy, just like Riley!
Ingredients
3/4 cup butter, softened
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups flour or gluten free flour
2 teaspoons baking soda
1 teaspoon ground ginger (see note below)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
For rolling: 1 cup granulated sugar
Equipment
Electric or hand mixer
Cellophane or wax paper
Parchment paper or a baking sheet
Cookie sheet
Mixing Bowls
Cooling rack
Microplane grater
Directions
Add butter, brown sugar, egg, and molasses to a mixing bowl
Use the mixer to blend until smooth and creamy
Then add all the dry ingredients (except the granulated sugar) to the bowl.
Starting slowly, blend into the ginger gems mixture until it is thick and no flour is seen.
Put a piece of cellophane or wax paper on the counter and spoon the mixture onto 1/3 of the sheet
Shape into a log, roll up the dough, and put it in the fridge for 45 minutes.
Preheat the oven to 375 degrees
Break the cold cookie dough into one-inch pieces and roll in hands until smooth.
Put the granulated sugar in a shallow dish and roll the cookie balls in the sugar until they are coated all over.
Place the balls 2 inches apart on the cookie sheet that has a piece of parchment paper or a baking sheet on it.
Bake for 10-12 minutes. Longer makes for crispier cookies
Remove from oven and allow to cool for one minute, then transfer to a cooling rack.
Yield – Makes about 2 dozen cookies
Riley’s Rockin’ Recipes are designed for kids to make at home with easy to find ingredients, and are brought to you by Sodexo and the MUSC Office of Health Promotion.
