Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the category “tattooer”

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!

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Tattoo Tuesday!

My good friend Christie Walker has a few adorable food tattoos. The cupcake was done by Lindsey Carmichael, and the fruit was done by Dan Smith

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Thank you, Christie, for sharing your food tattoos with us! Check out her blog, http://fitlittlefoodie.tumblr.com/ for some healthy cooking ideas!

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

Tattoo Tuesday!

Our friend John Niederkorn (johndotcom) over at Tattoo Artist Magazine has gotten some pretty rad food tattoos over the years. One in particular came from the legendary Mike Malone, I’m so glad he wanted to share it, and the great story that goes along!

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John- This story started when I got a job at Taylor St. Tattoo in 2005-2006-ish. I had met Chris Smith (or Chis Smiff, he loves that) through some mutual friends and he asked me if I was interested in working at the shop one day a week, just doing the counter…

So “Name Day” became my litmus test at Taylor St. and Keith Underwood hired me despite me being late on the first day… But that’s another story altogether. Anyway… One day a week turned into two, two into three…etc. Boom! I’m there 65 hours and five days a week by spring 2006.

So, Rollo and I had spent quite a bit of time together prior to my birthday on March 20th. Often I would come in early (earlier than I had too) just to hang out with him and Keith. He’d always be there… Smoking his cigar (inside the shop mind you) painting, telling stories, selling crap on e-Bay so he could buy more crap from e-Bay… you know, the usual… Ha ha!

One of these Keith/Rollo mornings I was playfully bitching about getting tattooed on my birthday because I had never been tattooed on my actual birthday before, and for whatever reasons nobody at the shop could do it on that day specifically… So I was airing my disappointment aloud…

“I’ll do the damn thing… when’s your birthday?” Rollo said.

Okay, now you have to understand something about Rollo… At this point he was telling some people he didn’t want to tattoo them or he would turn people down ALL the time… People would drive (sometimes from very far away) to see him and try to get a little tattoo from him and he would just say, “No, sorry… not feeling it today…” and poof… he’d disappear into the walls… Ha!

In fact, I had just recently witnessed one of these denials go down. So the thought of asking the shop Dragon to tattoo me was the furthest thing from my mind… And never in a million years did I think he was just gonna offer…

Then the discussion turned quickly to “what would you get” and I kinda still hadn’t caught my breath from the idea that this “Living Legend” who fucking turns people away left and right, is now having a mini impromptu consultation with me…

“Um…um… I… Hmmm… well… The thing with the stuff and… goo…”

“GET A BIRTHDAY CAKE!” Keith screamed from the back office, undoubtedly with a cigarette hanging out of his mouth and one still burning in the ashtray…

“Oh! I like food tattoos…” Rollo said, and I could see the wheels of excitement spinning in his brain. And then he started to tell me a story about this ice cream cone tattoo he did at Jerry’s shop in Hawaii on a sailor, and how much he loved doing that tattoo and how much the sailor loved it and how little Rollo charged him because he liked the idea so much… And then I think he said the sailor came back and told Rollo how much the ladies liked his ice cream tattoo… and then shit just kept getting more awesome…

Rollo tells me how he’s going to make it chocolate with “jap pink” frosting, just furiously describing this factious cake like it was sitting in front of him…

I’m in! Wonderful idea, thank you Keith and now I’m hungry!

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So that’s kinda how that went down… That’s how I got my birthday cake from Rollo… Now him “actually” tattooing me… That’s a story for close friends… and it’s pretty damn funny too.

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What a great story, thank you so much John!

Luke Wessman

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Growing up in a rough part Oceanside, California, Luke Wessman had a hard road to travel to get where he’s at today. Years of hard work, and artistic talent, have built him and his “traditional gangster” style of tattooing quite a reputation in the tattoo and art communities from coast to coast. Now a fixture at Wooster Street Social Club in New York City, Luke stays humble and sticks to the work ethic that got him to where he is today.

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I was so stoked to hear that this self made gentleman wanted to share some of his experiences and tattoos with our readers. Thanks, Luke!

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Brynne Palmer- How long have you been tattooing, and how did you get into it?
Luke Wessman-I’ve been tattooing almost 15 years now. My older brother’s friend Jason was tattooing everybody in the neighborhood out of his home, and I started getting tattooed by him at 16. He eventually got a job at a newly opened tattoo shop in our city and it was there that I met some other artist and friends that eventually brought me into the life, forever changing it.

BP- What was your first tattoo, when did you get it and do you still have it?
LW- My first tattoo was “Wessman” in Old English across my shoulder blades 18 or so years ago, unfortunately it was covered years back when I started a full back piece. I say unfortunately because the older I get the more I cherish the old ones, but the memories are still there.

BP- What is your fondest food related memory?
LW-Getting the desserts at this homeless shelter we used to eat at as a kid “Brother Benos” That and the donut plate that was out before church started on sundays when I was little.

BP- Your career takes you all over the world, do you have any standout culinary experiences or funny stories from your travels?
LW- I was with some dear friends in Milano, Italy for a tattoo convention, we all went to eat at this little restaurant (Italian of course) and this rude server could not grasp that my friend Manako was vegan and what that meant, we literally almost got into a fist fight with this guy in this crowded restaurant because my friend Manako wanted to send back the cheese filled french onion soup. Another memorable food moment, and more positive, was watching my dear friend at the Aspen food and wine festival do sushi at a SWS party and later hearing Chef Nobu Matsuhisa say to him “I hope we can work together one day” which ment a lot to my friend, which means a lot to me.

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BP- Now living in New York, what are a few of your favorite places to eat? Any good go to date spots?
LW- I have a few spots I frequent often, one is called ‘Sons Of Essex” the other is “Schiller’s Liquor Bar” both in the Lower East Side where I live. I get treated very well at both and only a very special lady will I bring to either.

BP- Are there any restaurants in your hometown you really look forward to when you get back?
LW- Yes, one of my oldest friends Rob Ruiz is head chef at a sushi spot called “Harney”, It’s the best sushi I have ever eaten, served by one of my dearest friends, in the city I grew up in, win win.

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BP- Do you have any chef clients, and if so what have you tattooed on them?
LW- I do, I suppose the most notable are, my friends Rob Ruiz whom I have done a lot of work on, and Chef Rick Tramonto I did a big Hammer Stahl knife on his forearm. There is a cool video of me tattooing it on Rick on my site.

BP- Have you noticed a correlation between the tattoo and culinary industries?
LW- Oh yeah big time, it seems to go hand in hand. Most chefs I have come across have many tattoos, it seems to be a big part of the chef culture. A lot of passion and struggle in the kitchen. The average people have now idea how hard those guys work back there.

BP- What is your favorite thing to cook at home, and could you share the recipe with our readers?
LW- Well now being a bachelor these days, I’m not really cooking too much in my little NY kitchen, I think the most elaborate meal is like a peanut butter and jelly on a toasted bread, and a wide verity of cereals. For dessert I like to eat a Hershey’s chocolate bar with Nilla wafers and some milk.

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For more of Luke’s work, check out lukewessman.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! 😉

Tattoo Tuesday!

For today’s edition of Tattoo Tuesday, artist Jimmy Lazer of Up in Flames Tattoo in Fall River, Mass. gave us this awesome slice of pizza he did on Philip Shive!

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Philip is a butcher by trade, and used to host a public television show called “Pizza Time” in his hometown in North Carolina. He got the tattoo from Jimmy while on tour playing bass with the David Liebe Hearts Band. For more of Jimmy’s work, check out lazerslaboratory.com!

If you’d like us to feature your food tattoo or a piece you’ve done on Tattoo Tuesday, please email your photo, a little backstory, and artist credit to knivesandneedles@gmail.com. Thanks!

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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