Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the category “family”

Love Is In The Air!

 

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Love is in the air, Lizette Gonzalez and RL Boyd are getting married! Why is that of any relevance to knives and needles, you might ask? Because they met through this blog! Lizette is an uber-talented baker and I interviewed her last year. We follow Chef RL Boyd on instagram and have featured some of his mouth-watering food photos. RL saw Lizette’s Knives and Needles blog interview, took one look at her beautiful photos and requested her friendship on IG. IG led to Fb friending which led to chats, long phone conversations and finally leading up to a love at first sight meeting (Lizette lives in Vegas, RL in D.C.)!
Please check out LIzette, RL, their food (respectively), and of course their tattoos!
Congratualtions Lizette and RL, we wish you an eternity of happiness and love!!

Thank you for sharing your story with us!!

You can catch more of Lizette and RL on their IG’s

Lizette Gonzalez: @l1zzyg03

RL Boyd: @jefeosito

Enjoy!

Steve Looney

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Steve Looney and his family are our family. He is an incredibly talented tattoo artist (he does some of the best Polynesian tattoo work out there!) and every time I see something he is working on I am blown away! But his many talents extend way past the doors of Pacific Soul; his tattoo studio out in Honolulu, Hawaii (I know, right?! Uh HEAVEN!).

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One of the many talents Steve has is that he is one of the best grillers I have come across in my many years of cooking professionally. His teriyaki burgers rule and his short ribs are the stuff legends are made of. Taki and I (and any fortunate friends we bring along) are so spoiled when we visit them on the island.

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We always the best and most interesting food whenever we visit, from coconut crab (a land crab that eats coconuts, Google them- you will be amazed!) to the above-mentioned grilled treats. Thank you Steve and Dani!!

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Check out Steve’s Samoan BBQ recipe and some of this incredible tattoo work!!

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Steve’s Samoan BBQ

This is for a small bbq (2-4ppl) so multiply recipe for larger bbq parties!

3/4 gal. Aloha Shoyu (soy sauce)

4-6 cups water to dilute shoyu

2 1/2 cups sugar or more or less to taste

Sesame seed oil 3 heaping tbl sp.

Fresh chopped Ginger or minced in a jar 1 heaping tbl sp.

10-15 chopped cloves of garlic

1 lrg. Yellow onion chopped

1 lrg tray of boneless chicken thighs (about 20-25 pieces) from Costco’s or Sam’s Club

1 lrg tray of short ribs (about 20-25 pieces) from Costco’s or Sam’s Club

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In a large pot pour shoyu and water and add all ingredients. With your hands squeeze and mash up the ingredients in the shoyu mix. This releases the flavors in the shoyu. Then put it on the stove and turn to med and let simmer for about 5 min. After simmering, pour in to another pot so will cool down faster. Add chicken about half full in 2 gallon ziploc bags as well as ribs in it’s own bags halfway full. After it cools down pour marinade in large 1 or 2 gallon bags with chicken in it. Then in a 1 or 2 gallon bag for ribs to fill just over the ribs and chicken.

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Refrigerate for at least 4-6 hours or even overnight.

Grill over mesquite charcoal or Kiawe wood for best flavor till fully cooked

Prep time for marinade: 15-20 minutes about 30-45 min for marinade to cool

Cook time: 1-2 hours depending on heat of charcoal

Feeds about 20-25 or about 10 Samoans maybe less if over 300 lbs.

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Enjoy!!

Steve

Thank you Steve for the bbq inspiration!!

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Check more of Steve’s tattoo work at:

Pacific Soul Tattoo

320 Ward Ave. #215

Honolulu,HI 96814

808-589-1996

www.pacificsoul-tattoo.com

If you Have a recipe or food tattoo you would like to share, contact us! knivesandneedles@gmail.com

We would love to promote your work in the kitchen or in the studio!

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Thanks for reading, have a great day!!

Tattoo Tuesday!

Ryan Davidson gave us this rad sandwich for Tattoo Tuesday!

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“Rob Nuñez did it back in 2006. Was my last day as the shop guy at HB Tattoo, and I wanted a food tattoo from him. He asked me what I liked to eat, I said ‘chicken sandwiches’, and that was it.”

Thanks, Ryan!

If you have a food tattoo you’d like us to show on Knives and Needles, email a photo of it along with artist credit and a little back story to knivesandneedles@gmail.com

Tim Hendricks

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How much can you say about someone like Tim? He’s an amazing tattooer, an incredible husband, a fantastic friend and an all around stand up guy. I couldn’t be more stoked he and his beautiful wife, Liz, wanted to be a part of Knives and Needles! Last week I was lucky enough to have a great home made dinner with these two, and got to pick his brain about all his culinary adventures…

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Brynne Palmer- How long have you been tattooing?
Tim Hendricks- My mom said I started messing around with it around 15 or 16. I’m 36 now, so about 20 years, give or take.

BP- Do you have any chef clients, and what have you tattooed on them?
TH- I have had chef clients, but I can’t recall what I tattooed them it was so long ago. I tattooed a cupcake on a baker friend a while back, that was fun.

BP- What is your fondest food related memory?
TH- When I lived in Miami my roommate Mattie and I would meet up with our homie Mark every weekend at Nobu. This is when all of us were making decent money and living carefree. Every weekend, before we went out, we would talk story and laugh our asses off while eating the best food around. Those were some of the happiest times of my life with some of the most favorite people in my life, I will never forget it.

BP- What is your favorite style of food and why?
TH- I don’t know if I have a favorite style of food. Is there a name for modern fusion food? I’m really in to that type of food right now. Anything out of the ordinary and inventive, I’ll try it all.

BP- What is your input on the correlation between the tattoo and culinary industries?
TH- I think that in cooking, just like tattooing, any minuscule change in style or preparation can change everything. Also, now that there are TV shows on cooking and tattooing every knucklehead wants to be a chef or tattooer. Because “it looks so easy”… Just like on TV… Pfffffft!

BP- In your travels, what is the craziest food experience you’ve had?
TH- While in Indonesia, somewhere between eating magic mushrooms, surfing, partying and barreling down every side street on my motorcycle, I went to a very obscure place of food. We went to a medicinal snake house where we drank cobra blood and then ate cobra soup. My friend, who lived there, talked the guy into letting us play with the king cobra beforehand, that was a pretty epic and frightening experience. Now I know people get all sour on killing a cobra for it’s blood but let me reassure you that every part if the cobra is used, even the entrails and bones. It was a tasty and exhilarating experience.

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BP- Do you have a favorite restaurant? World, home and New York?
TH- Even though I’ve had great food all over the world, right now I’m fond of Sons of Essex in NYC.

BP- What do you usually cook at home? What is your favorite meal your wife prepares? ;)hi Liz
TH- I used to line cook for a living when was young(part time), so I hate cooking for myself anymore. Fortunately my wife Liz is an incredible cook and loves to cook. I am SO blessed and love everything she makes, but the mushroom bourguignon pasta she recently made was off the HOOK!

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(What a babe!!!)
BP- If given a choice, what would your last meal be? Please include drink and dessert
TH- I would like to be surprised with a meal, I love being surprised with my entrée. For dessert I would like 3 pistachio macaroons, slightly chilled. For my drink I would break my sobriety with a class of red wine spiked with 3 OxyContin, I mean why not, I’m about to be executed for crying out loud!

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Thank you, Tim, Liz and Buddy, for welcoming me into your home and fixing me dinner, it was delicious!

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Later, Budward! xoxo

For more on Tim, check out Saltwatertattoo.com

Chef Colin Murphy

Colin Murphy learned his trade at the Le Cordon Bleu university, and became a chef at one of Southern California’s finest restaurants, Studio at the Montage Resort in Laguna Beach. After the birth of his two sons, he decided life in the kitchen didn’t leave enough time for his family, and is now a chef for hire with his business partner for their company 2 Sharp Knives. Colin was kind enough to share some of his experiences getting tattooed and gave us a delicious recipe!

Brynne Palmer- How long have you been a chef?
Colin Murphy- Six years or so professionally

BP- What was your first tattoo, when did you get it, and do you still have it?
CM-My first tattoo was a Japanese symbol on my chest, cheesy i know. and yes I still have it. I was 17 and still living at my dads so I had to put it in a place he wouldn’t see it. He is not a fan of tattoos.

BP- What intitally drew you to tattoos?
CM-I’ve always liked how they looked and knew I wanted some. The more time that passes the more I want to have done. I think of them as a way to document and show what is important to me and where I’ve been.

BP- Colin Dowling from Gold Rush did your sleeve, which is Japanese style in design, but based on an Irish folk tale. Can you tell us about the story, and why you chose to get it?
CM-There are a series of tales about Finn McCool, too many to count. A quick synopsis is that Finn was a giant, he wasn’t the biggest or the smartest but was the kindest and did many great things for Ireland. There were many giants from different countries and he was irelands only one. A few of the tales I tried to have detailed in the sleeve. One story was that Finn supposedly built the Giants causeway (which is a series of hexagonal stone columns that were supposedly a bridge from Ireland to Scotland) by throwing earth and rocks into the sea to fight the Scottish giant Cahulin. The other prominent story revolves around this salmon of wisdom. If caught and eaten the person would be given all the knowledge of the world. Finn seeks this so he can better serve Ireland’s needs and wants when dealing with the kings of England and France. Many of the tales are vehicles to teach morality and life lessons to children like most folk tales in other cultures. These story have a special meaning to me because when my wife was pregnant with twins we decided on two names Finn, and Beckett. We picked Finn mainly because of the legends that are associated wuth Finn mccool. When she was only 25 weeks pregnant she went into labor and gave birth, 15 weeks premature they both weighed about 1 1/2 pounds each. Finn passed away shortly after birth and Beckett turns 5 this July. We believe he protected his brother and is his guardian to this day.

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BP- Do you have any memories of getting tattooed that really stand out?
CM- One that comes to mind was when my brother and i a Celtic knot on our forearms up in Santa Barbra from pat fish a few years back. that was his first tattoo and it was real special to share that with him. Besides that Pat also has these two Huge Irish Wolfhounds in the shop. and they are like the size of a small horse. It was a little weird because they were so big and i felt like i was in a zoo or something. I still laugh when I
think about these dogs walking around the shop as I hear the buzzing of the tattoo machine.

BP- Have you noticed a correlation between the tattoo and culinary industry? And how do you think the two relate to one another?
CM-I think both lifestyles draw brash, and confident personalities. People that love what they do and don’t accept anything less than perfection from themselves. I think both crafts can be honed over time and there is always learning of something new in both fields. Plus it seems that both believe in the work hard, play hard philosophy.

BP- I would imagine that being a chef for hire you get a wide range of culinary requests, is there any particular style of food or dish that you especially enjoy working with?
CM- If I’m cooking for myself I’ll cook southeast Asian more times than not. Fresh crisp seasonal produce, vinegar, fish sauce, chiles and lots of seafood. I could eat that and sushi everyday.

BP- What’s the best advice you could give a novice chef?
CM- Never stop learning. Don’t be afraid to try something new.

BP-Do you have a recipe you’d like to share with our readers?

Whenever we have people over this is quick recipe and delicious spread that can be changed depending on personal tastes.

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Three-Cheese Herb and Honey Spread
Ingredients
1 head garlic
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 ounces fresh goats milk cheese (chèvre)
1/2 cup ricotta (preferably sheeps-milk)
1/4 cup cream cheese
Honey, for serving
Roughly chopped fresh herbs (basil,chervil,tarragon, dill, or parsley), for serving
1small loaf sourdough bread, thickly sliced crosswise and lightly toasted

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Thank you, Colin! We are so excited to try your delicious spread! For more on Colin, and to hire his services, check out 2sharpknives.com!

Daniel Albrigo

Daniel Albrigo is quite a force to be reckoned with! Not only is he an accomplished tattooer, his artistry has gained him notoriety in both the fine art and tattoo world. He started his tattoo career in Southern California, and now finds himself working at Three Kings Tattoo in Brooklyn, NYC. Daniel is one of those people who is incredibly enthusiastic about anything he is involved with, and I knew that he would be excited to share his artistry and culinary prowess with us!

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“I’m very happy to contribute to The Knives and Needles blog, it’s a cool experience to have a different platform on the internet than usual.”

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Daniel Albrigo-
As a Chef and food lover I’ve always said that if i wasn’t tattooing I’d probably be a chef or cooking somewhere. There is something very calming and satisfying about cooking a meal with fresh ingredients and enjoying the gifts of your labor along with the fruits of this beautiful earth. My wife Brook and I are food connoisseur by nature, we are always chasing a good meal or a new ingredient that we haven’t used before. One of the things that fuels our love for traveling is the access to trying foods from all over the world. after the trip we bring back those flavors and try our own version of what we tried.

My mother and father were always cooking and encouraging us to help in the kitchen, cooking, prepping etc. whether it be a family recipe from my Italian Grandmother Alma, BBQing in the back yard or even my Mom’s famous seafood surprise soup haha, Ive always been cooking even if just making a home made grilled cheese. its just what i know, we didnt ever really order out growing up but rather cooked most meals together as a family. But, after moving to NYC from California my Wife Brook and I try to cook more at home and take advantage of the produce market across the street from our house instead of ordering thai food every night.

Because NYC gets so insanely hot and humid in the summer time there isnt much cooking going on, that is officially when the oven is turned off for the season. i get excited in the cooler months here mainly for the kitchen use and making new meals. This is one of my favorite spring/fall meals, A whole roasted chicken with roasted veg. something that warms the soul and something that is very easy to prep. a meal that the next day you can make a soup or a sandwich out of. (but thats a different post all together)

All hail the ONE POT MEAL

Chef Albrigo

Ingredients

1 six-pound roasting chicken
Olive Oil
Cummin
tumeric
Salt and freshly ground black pepper
3 carrots
10 small golden potatoes
1 whole bulb of garlic, peeled but left whole.
1 hour and 30 mins cook time
30 min prep time.
A Cast Iron Pan is my personal recommendation for roasting chicken and/or Vegetables
Directions-

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Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. its best to use the chicken at or near room temperature. season with salt, pepper, cummin and turmeric to your likings
Heat cast iron pan on stove untill hot, add olive oil and begin to caramelize the potatoes, garlic and carrots for 10-15 mins. remove vegetables from pan and set aside. add seasoned chicken to the hot frying pan breast side up. Once the chicken is centered in the cast iron pan add vegetables around the chicken and put into the 450 degree pre heated oven.
Bake the chicken at 450 degrees for 30 mins to achieve and nice golden brown color on the chicken. Take the chicken out of the oven and cover the chicken/pan with a foil top which will prevent the chicken from getting too dry and prevent the skin from getting burnt. Lower the oven temperature to 425 degrees and continue baking for an hour or until the internal temperature has reached 180 degrees.
let the chicken rest for 10-15 before cutting or serving. and Enjoy 🙂

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For more of Daniel’s work, please check out DanielAlbrigo.com and DanielAlbrigoTattoo.com
Thanks, Dad! 😉

Christian Dolias

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Christian Dolias

Christian Dolias of CutThroat Culinary is a force to be reckoned with. He is an innovator in the culinary world, taking kitchens by storm leaving no pot unstirred! He runs an ever-expanding social club for chefs called CutThroat Culinary with members all over the States, Europe and South America.

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Their mission is to bring cutting edge chefs together and push gastronomic envelopes. Basically cause a culinary ruckus by creating the new and recreating the old. They specialize in pop-up dinners, kitchen takeovers to invent unique and exciting dining experiences for all to enjoy. Crazy stuff!

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Christian is 34 and graduated from California Culinary Academy in 1997. He eventually left the professional kitchen to start CutThroat Culinary. When he is not tearing up the restaurant scene, he spends time with his wife and kids, and one new one on the way!

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He got his first tattoo in 1994, age 16. It was a bad copy of a signature of Jimi Hendrix and he has since covered it up. Christian is a take-life-by-the-balls kinda guy, so its not a surprise his favorite tattoo is one of his wife by Nate Esteras. Its done cartoon-style and got it after dating for only two weeks!

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One of his more memorable tattoo stories happened a few years back. He was in town (here in San Jose) for a speaking engagement with the celebrity-chef Anthony Bourdain. Christian has a portrait of Anthony Bourdain (done by Ben Corn) on his thigh and somehow ended up getting on stage and showing it to Mr. Bourdain and the rest of the crowd. I asked him if the chef was flattered or creeped out. He was flattered!

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Christian names Mike Ferguson as a tattoo hero and his advice on dealing with a healing tattoo in the kitchen is just deal with it. Rightfully said, sir!

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Here is a Christian recipe, you gotta try it!

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Foie gras and Waffles with Vanilla and Riesling Grape Comfiture 

Waffle

2 c cake flour

1/2 c sugar

1/4 c brown sugar

3 1/2 tsp baking powder

2 eggs separated

1 c milk

1/2 c buttermilk

1 c melted butter

1 tsp pure vanilla ext

1 1/2 tsp cinnamon

Combine dry ingredients

Whisk egg whites to stiff peaks

Beat yolks, add milk,butter and vanilla

Stir into dry ingredients until moist then fold in whites

Foie Gras

Cut a nice uniform slice of Foie gras approximately 3oz (1 serving) score the foie gras and place scorn side down in a ripping hot sauté pan and allow to caramelize, about 1 1/2 to 2 minutes. Flip and sear for another minute

(Hold all Foie gras rendering, this shit is good on everything!)

White grape / vanilla comfiture

Add to med saucepan

1/2 # whole white grapes

2 c clover honey

1/4 # white raisins

1/4 # white raisins (for finishing)

1/2 bottle Muscat wine

1/4 gal apple juice

Bring to med boil

And reduce by 1/2

Remove from heat and pulse with submission blender until smooth

Pour through chinios

Return liquid to med heat and whole white raisins, split and scrap one vanilla bean and vanilla and bean to liquid, reduce again approximately by 1/2 allowing the raisins to plump.

That sounds incredibly mouth-watering!

Thank you Christian, YOU ROCK!!

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You can check out more on CutThroat Culinary at www.cuthroatculinary.com.

photos compliments of Christian

Debra Yarian

I have been so fortunate to meet some amazing people in the tattoo industry, and one of them I really look up to is Debra. She’s been tattooing for longer than I’ve been alive, and her accomplishments in her work and family life are truly impressive. Her demeanor is so sweet and comforting, when she tattooed me at the last SFO convention I felt like we were just old friends having a lunch date! When she told me she would like to contribute to our blog, I was so excited to get more of a glimpse into her life and family, and how she seamlessly balances the two. Deb, thank you for sharing with us; and for doing all you do as a tattooer, wife, mother and grandmother!

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Brynne- How long have you been tattooing?
Debra Yarian- I’ve been tattooing for 34 years.

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B-You have beautiful large family, with a few of your kids tattooing now! Can you tell us a bit about your family dynamic, and how tattooing has played a role in it?
DY-I love my family and I love tattooing -So my life revolves around the two.
My oldest son was practically born in a tattoo shop and when my second one was born my boss let me bring both of them with me to work. Prior to opening our own shop, Don and I worked opposing shifts at the same shop, six nights a week. We still had four children at home so that way either Don or I , was there to have dinner with them and usually we’d all go out to dinner on our day off.
We’ve owned our own shop for almost five years and that’s really a family affair. Both my husband and I and two of our sons tattoo there and another son has worked the floor, throughout highschool. Initially we had a small “family” room set up for our younger children to come to after school, a place for them to do homework, watch tv and play. We’ve since changed that to a third station for my older son. Now though, with the extra responsibilities of owning our shop and additional time spent there , we wind up either having to prepare meals ahead of time or going out to dinner. Often a few nights a week.

B- What is your fondest food related memory?
DY-All of my food related memories are fond ones, ha ha! I love to eat!
Really though, I grew up in NYC and neither of my parent’s were great cooks, just simple meal preparers. But fortunately we had so many great restaurants in our neighborhood. On our one city block there was an Italian restaurant, a Chinese take out, a pizza place, a German Deli, A confectionary, 4 candy stores w soda fountains , a bakery, a fruit and vegetable store , a butcher shop, a small supermarket as well as two bar and grills. One of the bars was a stereotypical NY Neighborhood bar, and at the time The legal drinking age was still 18. I looked older than my age and I hate to say it but by the time I was 16-17 I had a tab at the bar. As I said it was just a typical neighborhood bar , tile floors, long wooden bar , a juke box- but at the back there were swinging doors, and through the doors there was a beautiful and charming little gourmet restaurant. The owner was a classically trained chef and had worked as a pastry chef at the Waldorf Astoria. I remember it was very small with mismatched antique furniture, with white linen table cloths, with candles and fresh flowers on each table. So, I had left school early and was working two jobs, as a waitress and coffee wagon lady during the week and as a cocktail waitress on the weekends. I was probably making more money then than I do now! Anyway, a girlfriend and I would have dinner there every week . It was my first solo dining experiences, without my parents and remember feeling grown up and sophisticated.
The menu would change, but I remember their chilled cream of cucumber soup, simple salad – dressed w Green Goddess ; parsley, tarragon, chives and sour cream, Quiche Lorraine, Coq au vin. The dinner would typically cost us about $50 , which in retrospect seems astronomical- but it was the whole experience. The setting, the candle light, the aroma. And the chef would come out of the kitchen and visit with each table. Every week he’d bring something special from the kitchen for us to try. Each fall, the restaurant would close for one night a week and for four or five weeks they would have cooking classes- where they would teach you how to prepare a five course meal and then you got to sit down and eat it.My friend and I took the course-figuring it would save us money and we’d learn how to prepare some of the dishes we love. I learned how to make delicious desserts, my favorites being Trifle Chantilly- multiple thin layers of sponge cake sprnkled with Grand Marnier, apricot preserves, toasted almonds and fresh whipped cream , and Pears Celestine – a fresh pear stuffed with a mixture of whipped cream cheese and walnuts in syrup ,then dipped in dark chocolate and chilled. The best!
Unfortunately, I no longer have the exact recipes because I lent them to a chef , that I was tattooing, in Florida about 25 yrs ago and have since lost touch .
As an adult, of course, some of my fondest food memories are eating with Don. I had spent the decade, previous to our marriage -dieting and when we first fell in love ,we ate!
The first dinner I made for Don was linguine with broccoli and walnuts, Don hates walnuts – but I wouldn’t have known. And I love when my whole family is together for a meal- any meal that includes Don and our 5 children, our daughter in law , and now our any 4 grandchildren!

B- How do you and your husband, Don, balance work and cooking at home?
DY-Don is a much better cook and baker than I am, mainly because he’s more organized than I am. However, he works at the shop more than I do – so most nights , I cook.

B- Do you have a favorite restaurant, and what makes it stand out for you?
DY-We live in a small town with only a few restaurants. My favorite is Haute Quarter Grill. It’s about a block from our shop.
The menu always includes Alaskan Halibut or Salmon as well as vegetables, locally grown. I enjoy foods simply prepared and have a fairly unsophisticated palette , so whether or not I enjoy a meal is often dependent on the quality of the ingredients.

B- Do you have any chef clients?
DY-Actually, the first shop I worked in was Upstate New York , a town or two over from Poughkeepsie, where the Culinary Institute of America is -and a few of my first tattoos were of chef hats. I have had a few chefs for clients as well as cooks ( military, commercial fishing boat and NorthSlope./ Oil rig cooks.)

B- Have you noticed any correlation between the tattoo and culinary industry?
DY- What I think is that the dedicated chef is passionate about food and cooking and loves what they do- so often it becomes their life vs their job. Not unlike the dedicated tattooist.

B- Living in Alaska, do you have any unique experience with hunting or preparing food?
DY-A lot of our clients hunt and fish and bring us gifts. Right now in my freezer I have the bounty from my hunter and fishermen clients. There’s probably some salmon, halibut, bear, moose and possibly reindeer in there.

B- How important a role does food play in your family life?
DY- Food is love!!! Ha ha, or at least that’s what I was taught.
When we are happy we eat, when we celebrate we eat , and even when we are sad we eat. I remember when I was grieving over a loss, well meaning friends brought food – especially pastries to try to make me feel better. I gained 15 lbs.

B- Do you have a recipe you’d like to share with our readers?
DY- No one would consider me a great cook. But over the years, all of my children and friends have loved my meatballs. That’s their request for a birthday meal or for me to bring to a party.

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Simple meatballs

Ingredients

*2.5-3 lbs of ground meat; beef, moose or elk, or a mix
( if using moose, elk or bear, they are a leaner meat and you may want to add some ground pork to supplement the fat)
*2 eggs
*1 cup dry seasoned bread crumbs
(Progresso Panko works well)
*tsp garlic powder or finely minced garlic clove
*kosher or sea salt

Mix all ingredients in large mixing bowl

Hand form meat in to golf ball size balls

Sprinkle small amount of olive oil to coat bottom of large saute pan or skillet

Heat oil at med- high and add meatballs

Brown evenly turning with tongs

When brown all around turn to low and cover, till cooked through, about 10-15 minutes

While meatballs are cooking I slice up a bell pepper, a small onion, a tomato and some mushrooms

Saute all ( except tomato) in pan with small amount of olive oil till onions are brown and carmelized.

Using pan lid , drain liquid from around meatballs and return to burner for 5 minutes at low.

Finish with kosher or sea salt and pepper to taste

I serve without sauce
With fresh bread and the sauteed vegetable and top with fresh mozzarella cheese

Enjoy!

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xoxo

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