Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the month “September, 2013”

Jeff Gogue

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I had heard Jeff Gogue was a foodie through my husband. So imagine how excited I was to hear that Jeff had agreed to have a chat with me about food. This was the first time I had ever gotten the chance to sit down with Jeff one-on-one, and I have to say that he is very genuine and very nice. His humble attitude is almost shocking as he is one of the most talented tattoo artists out there today and could have every right to be not as nice as he is.

 We mostly spoke about food, what Jeff’s favorite things to cook and eat are. We also spoke about his love of fishing. Jeff grew up fishing around Lake Tahoe but now lives in Grant’s Pass, Oregon. It sounds scenically stunning and really chill, have to make it up there one day! Just imagine the seasonal foods you could forage in the abundant wildlife up there! Jeff and his wife recently took a fishing trip up the Puget Sound where he caught some pretty impressive-looking salmon. The trip sounded fun and like a real adventure with the crisp sea air and ice-cold sea!

Jeff likes cooking (and eating!) fish in pretty much any way you could think of preparing it. He also loves a good pork chop or a rare steak on occasion. But he really tries to stay on a healthy diet and exercise regime. His favorite lunch at work consists of a young coconut filled with berries and Chia seeds. That actually sounds amazing and I will have to try it out myself! When he does have a cheat day, he loves to chow down on a burger with peanut butter. While that may sound strange, I think it is reminiscent of Thai beef with peanut sauce. Very innovative! Anyone have a good recipe for either?

An interesting fact about Mr. Gogue is he actually wanted to be a chef at one point in his life and had even taken a cooking class on one of his trips to France!

Here are some photos of Jeff, hope this inspires you to get tattooed or get in the kitchen!!

Cheers!

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Thank you Jeff!!!!  You can catch more of Jeff and what he’s up to at any of these fine places:

@gogueart

https://www.facebook.com/pages/Jeff-gogue-art/112639418796840

http://www.offthemaptattoo.com

If you have food tattoos, recipe or are a tattooed chef or foodie tattooer- we want to talk to you!

Hit us up at @knivesandneedles or knivesandneedles@gmail.com

 

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Tattoo Tuesday!

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By Melissa Myer!!!!

Thank you Melissa!!!!

 

Jeremy Smith

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I do not know Jeremy Smith very well personally, but I can tell just from speaking with him for this blog that he is one hard-working chef. You can see all his hard work paying off with his mouth-watering food photos. Read on and try out Jeremy’s recipes, you wont regret it! Let us know how it turns out!

Molly:  Tell me about yourself, background and what you are doing now

Jeremy:  My is Chef Jeremy Ryan Smith, I am currently a Sous chef at Harrahs Cherokee Casino and Resort in Cherokee, NC. Previous to this I was a sous chef for Norwegian Cruise Line on the MS pride of America based in Honolulu, HI. I just finished a 20 month contract. I’m 25 years old and I have been in the Industry since I was 14. My culinary background includes high end to greasy spoons but I specialize in new American to classic French typical gastro pub style.  I strive to do good wholesome food. Fresh ingredients and nothing too confusing… Just far enough outside the box to push the envelope of new cuisine.  I graduated from the Columbus Culinary Institute in Columbus, OH in 2009.

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M:  Gotta love cooking the classics! How did you get into tattoos?

J:  I have always been interested in tattoos from a very young age. My parents were the “partying” type and I was exposed to all walks of life growing up… Majority of them having tattoos. I always knew I would get a tattoo and I didn’t get my first one until I was 22. I was picky and wanted to make sure that I got something that told a story about my life and was able to express myself in the awesome art form of tattoos.

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M:  Cool, what was your first tattoo?

J:  My first tattoo was my B&G Chef skull with a Damascus steel chefs knife and cleaver crossing under the skull. The skull is wearing a chefs hat and is says Mise En Place under the knives.

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M:  Ah mis en place! So who do you admire in the tattoo industry?

J:  I admire every professional tattoo artist that works in a legal clean shop trying to earn an honest living making there clients lives that much more enjoyable by giving them a life changing tattoo. It takes a lot of courage to do what they do!

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M:  What will your next tattoo be?

J:  My next planned tattoo is a full chest Piece of an Anatomically correct heart “claddagh. ” crown on top of the heart with hands wrapping around the heart and the arms will be Celtic knot work going out towards my shoulders to show my Irish pride.

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M:  Cool. Do you read any tattoo magazines?  If so, which ones?

J:  Yes I do. I read Inked Magazine, Tattoo, Tattoo Culture Magazine,

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M:  You are the first chef to tell me he reads tattoo magazines! Has being tattooed ever been an issue in getting a cooking job?

J:  Tattoos have never been an issue with my career as a chef. They have always been welcomed and shown off with pride. It kind of comes with the territory I guess. Especially since most of tattoos relate to cooking.

Thank you Jeremy! Check out a couple dishes Jeremy wanted to share with all of us today. They look delicious!

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Raspberry coullis filled mellon ball our of Asian pear, thinly sliced green apple, yellow bananas sliced on a hard bias, crowned strawberries with blueberries in the center, crowned cantaloupe with sliced strawberries, pineapple leaves for garnish

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Fillet of beef stuffed with Gruyere cheese wrapped in apple wood smoked bacon

The steak is seasoned with Sea salt, corse ground black pepper, and garlic powder, the steak is basted in a rosemary beurre noisette ( place 4 T of salted butter in sauté pan with 1 sprig of rosemary and place on medium high heat until butter browns a little) place raw steak in pan and baste with a spoon until desired temperature. Mine is a nice medium rare. Under the steak is a potato gillet ( thinly sliced red bliss potatoes, shaved Gruyere, minced shallots) small cast iron skillet coated in butter, shingle one layer of potatoes in bottom of pan then add cheese, shallots S&p, another layer of potato until desired thickness. Place skillet on stove top on high heat for about 8 min… Long enough to brown potatoes. Place In an oven at 350 degrees F for 12 min. Turn gillet out onto a cutting board and cut into triangles. Fan triangles out on plate and place steak on edge of fanned potatoes. Blanch 1/4 C trimmed Brussels then sauté 1 T of Jillian onions and raw diced bacon in 2 T of butter. Add Brussels and sauté for 5 min. S&P to taste. Place Brussels on the end of plate and drizzle with rosemary infused balsamic glaze (2 C balsamic vinegar 1/2 C brown sugar)(  Mix balsamic vinegar fresh sprig of rosemary  with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Bon appetite

…  Ughh I’m so hungry now, thank you Jeremy!

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You can catch more of Jeremy on IG at @jeremiah76 or on FB  at Jeremy.smith.3304@facebook.com

Also Jeremy’s work was done by Forbidden Color Tattoos in Waynesville, NC.  You can heck them out at:

http://www.forbiddencolortattoos.com

https://www.facebook.com/ForbiddenColorTattoos

Thanks for tuning in today, I hope you enjoyed this post! If you are a tattooed chef or foodie tattooer who has recipes or food tattoos they would like to share, give us a shout! We would love to feature you!

Cheers!

knivesandneedles@gmail.com

@knivesandneedles

Tattoo Tuesday

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Tattoo by Amy Hamilton, thank you Amy!!

Send us your food tattoos and recipes, we wan to feature you!

knivesandneedles@gmail.com

@knivesandneedles

Cheers have a great day!!

Tatau Bistro

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I have never interviewed a restaurant owner but I could not resist with a restaurant named Tatau Bistro and their chef/owner, Tonino Valiente just seems so cool. Tatau Bistro is located in Huesca, Spain. They serve mainly Tapas and have just changed their menu. From the photos and reviews I’ve read, it looks and sounds like a refreshing stop with delicious food and a cool atmosphere. Tonino and I managed to do an interview via email, check it out and definitely check out Tatau Bistro the next time you are in Spain, I do not think you will regret it!!

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Molly: What is your concept and how long have you been in business?

Tonino: We are a high quality tapas bar and restaurant located in Huesca (Spain) . Our name is Tatau Bistro due to our two passions: Tattoos (Tatau) and Cooking (Bistro)! Everything in our restaurant has something to do with tattoo culture; starting with us, the owners: Tonino is the cooker and he has plenty of tattoos. In fact , one of his arms is completely covered with tattoos dedicated to food and cooking culture 🙂

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We opened Tatau Bistro on 2nd August 2012 so the restaurant is only one years old! Anyway , Tonino Valiente, the cook and owner of Tatau Bistro, has been cooking since he were 16. He learned in Barcelona, at Hoffman School (http://www.hofmann-bcn.com/) and has been working on some of the most relevant spanish restaurants since then. After so many years of experience, it was time to start working by himself so with lots of effort he opened Tatau Bistro, a small restaurant that joined his two passions: Tattoos and Food. 🙂

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M: What was your first tattoo?

T: It is hard to remember as I have so many tattoos. But I think it was a tribal on my ankle. It was the kind of tattoo that you get done when you are a teenager and that you kind of regret later, so I decided to cover it with another one… that’s why I cant show you a pic of that tattoo ^^

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M: When did you get them and who did them?

T: I have been getting tattoos since I was about 16 and I am 33 now so you can imagine! I have been tattooed by many different artists.

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M: Do you have any memorable or funny stories about getting tattooed?

T: Well every tattoo has a story somehow… Now I remember an evening, when I was a teen, walking around the streets in Barcelona with my bro Ray. We just came by a Tattoo Shop and without any special reason we suddenly decided to get a “brotherhood” tattoo, so we entered that Shop and we got that tattoo… it says, “Bloodbrothers”, we both got tattooed the same lettering and on the same wrist, so it is a really special one for me.

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M: Do you have a favorite tattoo?

T: I like most of them a lot, but there is one that has a lot of meaning for me. I am left-handed so my left arm is all covered with food and cooking related tattoos. On the top of this arm I have tattooed a tribute to Auguste Escoffier (http://es.wikipedia.org/wiki/Auguste_Escoffier) the master of modern cooking. This really means a lot to me, it is inspirational.

M: Who are some artists you’ve been tattooed by?

T: All my tattoos have been done in Barcelona. My favorite tattooers and in fact the ones that have tattooed most of my body are Dani Soriano and Toni Delgado. You can see their work here: https://www.facebook.com/pages/My-Way-Tattoo/111699335617388?fref=ts

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M: Why do you think the tattoo and culinary industries are so similar?

T: Somehow we both, cookers and tattooers, are artisans; we both put our heart and soul and knowledge on what we tattoo or cook for the clients, and they are the ones that enjoy the final result of our work.

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Tonino, muchas gracias!! Que muy interesante!!

Here is a recipe that Tonino wants to share with all of us, read on and try it!!

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Jaegermeister oxtail with pumpkin and goat cheese

Reduce the Jaegermeister liqueur and caramelize the pre-cut tail.

Cover with white bouillon (chicken stock), flavor, and simmer.

Decant the tail and bone it.

Correct the seasoning and add goat cheese brunoise, put into a mold and cool.

Strain the cooking liquid, degrease with red wine and make a demi glace then reduce and stir in butter.

Add salt and set aside.

Crush the Pumpkin , mix it with butter and flavor.

Caramelize the pumpkin seeds.

Ratione the already cold tail, and then heat it to 150 ° C.

Prepare for the mice en place the sauce, the puree, the caramelized pipes and the cheese brunoise.

You got it!

Thank you again, Tonino!! If you have any questions about this recipe or have anything you would like to share, tag us on IG or send us an email!!

@knivesandneedles

knivesandneedles@gmail.com

Check out more on Tatau Bistro at

http://bit.ly/17JSsCs

and

https://www.facebook.com/TatauBistro

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Have a great day!!

Cheers!

Papaya

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Papaya is a fruit that does not get enough credit. It is a fruit that is jam-packed with vitamins, mineral and enzymes.  Lately, papaya is known for its skin benefits, as the enzymes contained in papaya are great for exfoliating, acne and dry skin. They are cancer and heart disease preventers, and are also good for averting eye problems such as blindness. Useful buggers, right?

The exact origin and timeline of discovery of papaya is difficult to determine but the fruit originated in Central America, most likely along the Caribbean coast somewhere and cultivated by the people in that region for centuries. The ancient Mayans honored the papaya tree as sacred, calling it the tree of life. When the Portuguese and Spanish invaded the Americas, papaya became a favored fruit among the Europeans and they were instrumental to spreading the seeds throughout the rest of the Caribbean, Pacific Islands and Asia. Papaya seeds are stubborn and keep for long periods of time, so making long journeys were possible.

I like eating papaya with lemon juice squeezed over it. Normally the papaya has a very distinct yet subtle flavor and the acidity of the lemon enhances the fruit perfectly. Think of the movie Ratatouille when the rat tastes cheese and fruit together and little fireworks start going off in his head. That is papaya and lemon! It’s a staple in the Hawaiian breakfast and should be a part of everyone else’s!

Papaya are also great in smoothies, ice creams, juices, salads, by itself and countless other ways! What’s your favorite way to eat papaya? Let us know!

Have anything you want to share? Contact us at knivesandneedles@gmail.com or tag us on IG: @knivesandneedles!

Cheers!

Photo by the lovely Michelle Roberts

Tattoo Tuesday!

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Tattoo Tuesday!  This juicy fruit is done by Damon Conklin! 

Catch more of Damon Conklin on IG at: @damon_conklin!!

If you have any recipes or food tattoos you would like to see, email us at knivesandneedles@gmail.com or tag us on IG, @knivesandneedles 

Cheers!!

Francios Seurin

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It has been a while since I have felt the excitement (and the pain!) of working in hotels. The thing about cooking in hotels is that everything is on a much larger scale than your average sized restaurant. From the amount of food that is produced, to the amount of chefs to confer with for inspiration, and the amount of learning that happens can be awe-inspiring. On the flip-side, hotels can burn you out or frustrate you, and can even make you consider taking a break from cooking in general.

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But when you greet a dining room full of happy guests, or receive praise from your superiors or peers, it all becomes worth it again. Your average hotel chef is a slightly different breed; they are sticklers with the classical kitchen brigade system; they think in terms of buffets, guest services, and international cooking conferences. It is all very rousing and I used to love it, the good the bad and the ugly! But again I ramble!

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Francios Seurin is one of those inspiring hotel chefs. He is a Facebook friend and I follow his work as close as I can. He is one of those amazing chefs that inspire every chef working under him I’m sure.

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Francios is a classically trained French pastry chef, and among the best in the world. I feel lucky to have gotten the opportunity to chat with him the other day about his life, work and most importantly (at least for this blog), his tattoos.

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Francios started in cooking in France and has worked at legendary places like Ducasse Savoy Crillon Hotel de Paris in Monaco. He now does catering for M&M Innovative Concepts, a catering and Hospitality Company in Bali, Indonesia.

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He loves catering for the freedom it allows to create new and exciting pastries for every event. Not one event is the same as the last! His latest obsessions are baked durian (baking the smelly fruit depletes the death-like aroma) and pandan coconut. Sounds wonderful!

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Tattoos are another obsession of his. He has around 15 tattoos so far; his first was 10 years ago. His favorites are his Jimi Hendricks tattoo by Berny Luther of Austria and the couple of Buddhist-themed tattoos he got from a couple local Balinese tattoo artists.

bernie luther

He is a traveler at heart, having worked all over South East Asia armed with just his backpack, guitar and laptop. Talking with Chef Francios was exciting! I seriously want to go back and study pastries with a master chef.

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Chef Francios stayed true to his generous and kind nature. He gave me recipes for two of his thousands of amazing creations…

Read on and may mouth-watering commence …

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ICED YELLOW WATERMELON, COCONUT PARSLEY GELEE –RICE WALNUT CRUST

Yellow watermelon sorbet

Watermelon    3500  gr

Sugar                 200 gr

Glucose              1000 gr

Gelatin               12 pcs

Coconut  parsley  gelee

Kara  milk          600 gr

Water                 600 gr

Parsley  [blanched-blend-strain]    100 gr

Sugar                  200 gr

Gelatine          6 pcs

Salt                 1  pinch

Water melon gelee   

Yellow watermelon juice    1000 gr

Lime juice      30 gr

Sugar   80 gr

Gelatin       7pcs

Walnut rice crust

Steam rice  100 gr

Walnut 50 gr

Sticky rice flour  15 gr

Sugar   30 gr

Salt   2 gr

Garnish  

Fresh  watermelon cube

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VANILLA& KIWI ROLL, PINEAPPLE GELEE, SAGE EMULSION, RED BEAN CRUST, PEAR SHOOT

 KIWI GELEE   

kiwi       250 gr

sugar      50 gr

water     60 gr

nutrijelly  4gr

VANILLA MOUSSE     

whipped cream japan  200gr  +  vanilla stick 1.5 pcs   gelatin ½  pcs

PINEAPPLE GELEE                                                                                                                                                           Pineapple local   350gr   pineapple import  300gr    nutrijelly   10gr     10 sugar  ( if need  lemon juice)

RED BEAN CRUST

Red bean (can) 200gr       steam rice 100gr        sticky rice flour 30gr  salt 2gr

PINEAPPLE SAGE EMULSION

Pineapple juice local  700gr  but good and sweet

Lemon juice                   40gr

Sage                                 30gr

Water                            150gr

Soy  lecithin                     7gr

+  one  pear juice in shoot glass

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Merci Beaucoup, Francios!!

Have anything you would like to see up on knivesandneedlesblog?  Email us or tag us!

knivesandneedles@gmail.com

@knivesandneedles

Cheers!

Beau Brady

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Beau Brady. What can I say about one of the most charming tattooers out there? Beau is one of the latest additions to State of Grace, he is super talented, and at one point in time there was no shortage of home made baked goods from the many googly-eyed female clients that seem to follow his every move around the globe. But I digress!

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I sat down with beau for a second and grilled him on his eating habits, what he likes to eat and most importantly what he cooks. Read on!

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Beau’s Background

Before tattooing I worked in restaurants from the time I was 15. From French to Italian. From pizza shop to Delis I either was a busser or working in the back dish washing and prepping food. that being said I can cook like 6 things haha.

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What he does now

I am a tattooer working at State of Grace Tattoo in San Jose California. I travel frequently and try to enjoy life!

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Last meal he cooked

As I said earlier, I can cook like 6 things, so the last meal I physically cooked was Mac and cheese. Yup, Kraft, blue box Mac and cheese. Kept in the pot I cooked it in, add ketchup. Big bottle of water. Bing bang boom. Dinner, snack.

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Last meal

My last meal on earth is simple.

Steak. Ribeye, medium rare, a little more rare. Mashed potatoes, with tons of butter. Steamed broccoli, a big salad with my moms family salad dressing. A GIGANTIC fountain  coca cola classic. And for dessert. Oreos. In mint chocolate chip ice cream.

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Game over.

Thank you Beau, you crush!

You can find more of Beau at:

@beauxbrady

https://www.facebook.com/BEAUxBRADY?fref=ts&ref=br_tf

http://www.stateoggracetattoo.com

Want to contribute? contact us at knivesandneedles@gmail.com or tag us @knivesandneedles

Cheers!

Tattoo Tuesday

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Tattoo by Christina Platis… Thank you Christina!!

Send us your food tattoos and recipes, we would love to feature you!!

knivesandneedles@gmail.com

Cheers!!

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