The Official Blog for Tattoo Artist Magazine

Posts tagged “food

Knives and Needles with Ceiran Thomas

By Molly Kitamura

Source: www.knivesandneedles.com

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Ceiran Thomas has quite an impressive resume, having worked at some of the best restaurants in Wales, where he currently lives. I got excited when he approached me about doing an interview as I have always wanted to visit that area of England! I have heard its beautiful and I am curious about the local food. Ceiran has not only worked in the best places with some of the hardest kitchens in Wales, but was the head chef of a team of 40 at the London Games in 2012. He got started cooking with his grandmother as a child and loves butchery and considers himself a fishmonger.

Read more on Ceiran just below…. Plus his mouth-watering recipe!

Where do you work now?

I’m between restaurants at the moment I’m awaiting the opening of a new restaurant next month with one of the great British chefs I’m currently privately teaching.

What got you into getting tattooed?

I think the beauty and art of it I’ve Always been creative and expressed myself and I think it’s a beautiful way to do it.

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What was your first tattoo?

My first tattoo was a rib tattoo of the welsh national anthem it’s close to my heart I’m a patriot hearing it sung brings a tear to my eye.

What is your favorite thing to cook?

I love cooking fish it’s amazing nothing better than fresh fish it’s just magical especially strait off the line just brings you so much closer to nature. Just simple.

What is the food in Whales like?

Its Wales and its hearty and fresh we have a lively coast so the seas are abundant with shellfish and the like we also have a very green countryside full of the best organic veg and healthy cattle, wales is famous for its lamb.

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Do you ever go to any tattoo conventions?

I’ve only ever been to tattoo conventions in Cardiff (Cardiff tattoo and toy convention I received a beautiful dot-work sleeve and Cardiff Halloween bash where I received an epic neo traditional calf tattoo and some scarification off a legend Dr Evil.)

Who do you admire in the tattoo industry?

I can’t pick and choose in the tattoo industry to be honest I’ve seen beautiful work from world class artists and just as good from local apprentices it’s not about who’s been tattooing for a lifetime it’s about the vision of the artist.

Who do you admire in the culinary industry?

In the food industry there’s many to name a few

James Sommerin

Thomas Keller

Raymond blanc

Michel roux jr

The roux brothers

Tom kerage

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What will your next tattoo be?

My next tattoo will either be my lower knuckles or my kneecap tattooed with a neo traditional rose

What were the London Games like?

The London games were just alive the only way I can describe it just non stop I worked 17 hour days strait for the games and then 13 hours a day in the rest days between the Olympics and the Paralympics and then back to 17 in the Paralympics it was full on but I miss it

Ceiran has generously given us one amazing recipe, check it out and let the hunger pains begin!

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Crab and Scallop Lasagne with Chive Bureè Blanc

.400g fresh white scallop meat (white only)

.480ml fresh double cream

.Pinch of course sea salt and cracked black pepper

.430g white crab meat

.aprox.500g fresh Pasta dough

 

For the sauce -

Small handful of chives

Block of unsalted butter (cubed)

40ml white wine

40ml white wine vinegar

2 shallots

20ml cream

 

Roll out pasta sheets and rest between cling film sheets in the fridge

(Can you ready made sheets but these much be cooked aldenté before you build the lasagne)

 

Pick threw your crab meat for any shell.

Blitz your scallop meat in a food processor and add your crab meat.

Slowly add your cream and seasoning, put in a piping bag and rest in the fridge for 10 minutes

prepare your lasagne in metal rings

First layer a pice of pasta cut to size in the bottem then pipe your scallop mix about 10-15 mm and add another sheet then another 10-15mm of mix then a final sheet

To cook steam over boiling water for 8-10 mins with a lid

For the sauce

Dice your shallots fine

Add your white wine and vinegar to a pan and reduce add shallots and reduce till there is allmost no liquid in the pan then add cream and reduce further till thick move to a low heat and slowly whisk in your butter cubes

Chop your chives and add to the sauce.  Garnish with wild mushrooms if available and micro herbs.

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Thank you Ceiran!! Incredible food and great tattoos!!

You can catch more of Ceiran and his food on his Instagram, @theinkchef

If you would like to be featured on our blog, please email us or tag us!!

knivesandneedles@gmail.com

@knivesandneedles

Cheers!!

 

 


Knives & Needles with Alessandra Palotti

By Molly Kitamura

www.knivesandneedlesblog.com

My new and dear friend, Alessandra Palotti is a great tattoo artist and a great cook! Alexandra is Italian from Bologna, Italy where she has been tattooing for over 6 years. Alessandra and her husband, Koji Ichimaru, run their private studio in Bologna, what a beautiful place to live, definitely on my go-to list!

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Alessandra and I got to cook together one day. I made beef Milanese and she made Bolognese sauce. I had never had traditional, authentic Bolognese before and had a completely different idea in my head on how it is made. I learned so much from her that day.

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Here is a mix of Alessandra’s tattoo photos, her recipe and photos of the process. Please enjoy and try out her recipe, it will become a staple in your culinary repertoire!

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Knives & Needles with Grime

By Molly Kitamura

www.knivesandneedlesblog.com

Grime, Grime, Grime. One of the best tattoo artists in the world! On the slim chance you have not heard of him, he has a shop called Skull and Sword in San Francisco. He is widely known for being a renaissance man of tattooing (and art in general!). What I mean by that is that man consistently crushes any tattoo or style of tattoo requested of him no matter what it is. Grime has created his own style in the process, one that cannot be imitated or replicated although many have tried and failed. Basically you have to see his work for yourself to understand what I am talking about and I highly recommend checking him out!

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But today that is besides the point. Today we are talking Grime and his food! Mr. Grime can also cook (…renaissance man…) and he occasionally sends me photos of his dishes. They always look amazing. The other day he sent me a particularly mouth-watering photo of his pan-fried salmon filet with an oven-roasted yam and sautéed spinach garnished with raisins, pine nuts and a balsamic glaze. That photo had me seriously second-guessing what I had already decided to cook for dinner that night. You can never go wrong with simple yet sophisticated! Check out a few great recipes and some of Grime’s tattoo work below… Cheers!

I will try my best to recreate Grime’s recipes for you all. Try this dish for your next dinner, you will love it!

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Grime’s Pan-fried Salmon Filet With Oven-roasted Yam and Sautéed Spinach

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Knives and Needles with Jairo Acevedo

By Molly Kitamura

Source: www.knivesandneedlesblog.com

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We are back!! After a couple months break, Knives and Needles Blog is back! Sometimes even bloggers need a break to recharge with new material!! And what better way to get back into things than with Jairo Acevedo!!!! He is one talented and tattooed chef, so read on and check out his food and tattoos….. You will not regret it!

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Molly:  Tell us a bit about yourself, please include what you are doing now

Jairo:  I’m a 27 yr old chef from Boston Mass. I’ve been here in Los Angeles for about 6 months now and I am currently the Personal Chef for Athletic Gaines, a professional athlete training group. The Head Trainer, Travelle Gaines, trains the athletes and I make their meals certain nights a week if not every night. Right now we are in the middle of a 8 week training camp for The NFL Scouting Combine. It’s been an absolute blessing to be able to move out here to California on a limb and be where I am.

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M:  What got you into cooking?

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Tattoo Age: Troy Denning Part 3


Knives & Needles with Ryan Zale

By Molly Kitamura

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Ryan Zale is a very talented chef. He also loves tattoos! I got Ryan to write some stuff about himself the other day. Continue reading and see what makes this amazing chef tick! Plus he has a terrific recipe at the end…. A serious must try!

I am the Executive Chef at the Local Chop and Grill House in Harrisonburg VA. I work hard and play hard, haha. I love disc golf, gardening, home brewing, eating weird stuff and the Pittsburgh steelers. I grew up on a dairy farm in Ohio so fell in love with farm concept early on. My grandmother and mom were good cooks, so I learned a lot from them, but there always something about food that gave my pleasure in life, so I cooked a lot on my own.

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Experimenting, trying different flavor profiles, cooking for friends late-night wasted, that kinda of stuff. I went on to culinary school right out of high school knowing I wanted explore this crazy lifestyle. I really enjoy the snout to tail concept, utilizing the entire animal. Butchering is great, and the farm to table concept is what I’m really into. My first tattoo is terrible, I was 15 and it’s a stupid tribal piece with an eye ball in the middle of it. I love the creative side of artists, the passion they have. I think it makes are industry very similar, they get a human I get an animal and we transform it into something beautiful. As for tattoo artists, Andrew Connor is my favorite artist. He’s local and he’s vegan so its fun when he comes in to dine with us

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Knives and Needles with Shawn Brown

By Molly Kitamura

Reblogged from: www.knivesandneedlesblog.com

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Shawn Brown. Hardcore legend. Amazing tattooer. All-around cool guy. I had the honor of meeting Shawn and his wife, Michelle, a beautiful and talented photographer. Every time we hang out its continual laughs and high adventures (Japan <3)! Shawn lives in Washington DC and used to be the singer of legendary bands Dag Nasty, Jesus Eater, and Swiz. He is currently singing for Red Hare, they are definitely worth checking out! Shawn tattoos out of Tattoo Paradise, owned by Matt Knopp, so if you are ever in the DC area, you need to stop in and get a tattoo! In the meantime, read on and check out Shawn, his work and his mouth-watering tri-tip and vegetarian recipes!!

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Knives and Needles with Mary of Nom Yourself

By Molly Kitamura

Reblogged from: Knivesandneedlesblog.com

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Its rare to find a vegan chef, let alone a really good one! This is Knives and Needles first vegan chef feature, Mary of Nom Yourself! Her food looks amazing and she loves tattoos; so please read, enjoy and be inspired to step out of your animal-product box!

Molly: Tell me about yourself, please include what you are doing now

Mary: I am a 27 year old vegan cook living in NYC. I am currently developing recipes for my second cookbook that is currently untitled, and promote my first cookbook Nom Yourself – The Cookbook. I run nomyourself.com and advocate home cooking.

Molly: I always want to advocate to cook at home as well, especially these days. Have you always been vegan?

Mary: I haven’t. I actually became vegan 14 months ago while living in Baltimore, Maryland. I started teaching myself how to cook and found that adding meat and dairy to my dishes was actually taking away from the flavor of all these amazing fruits and vegetables I was buying from the farmers market. Most people find veganism through animal rights or health reasons. I found it through cooking.

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Molly: Very cool! How did you get into developing Nom Yourself?

Mary: I started posting pictures of the food I was making on my personal Instagram account. Then a friend suggested I start a website. Within a week I had a thousand followers and a new love for the internet.

Molly: What a great idea! So on to tattoos. What was your first tattoo and what inspired you to get tattooed?

Mary: My first tattoo was a star I got when I was 16. Reading Andrew Parsons interview on Knives & Needles is making me think this is what a lot of people in our generation would answer. I wanted to get tattooed because my family did and still does mean the world to me. I wanted to make it permanent and have something that would remind me of that. So, I got the star to represent the 5 people in my family. I went to some seedy place in downtown NYC and probably used a fake ID. It was less about art and more about being a rebel child than the tattoos that came after.
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Knives & Needles with Sean Yanagi

By Molly Katamura

Reblogged from: www.knivesandneedlesblog.com

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Sean Yanagi is a talented chef who gets tattooed by my friend Jill Bonny aka Horiyuki of State of Grace Tattoo Studio. I met him the other day and we got talking about restaurants and cooking. So it was only natural to interview him for this blog!! Read on and find out Sean’s thoughts on food and tattoos! Cheers!

Molly: Tell me a bit about yourself, please include what you are doing now

Sean: My name is Sean Yanagi and currently a line cook. At an early age I’ve always been enriched in food and the culture through family and just a natural curiosity but never really started to cook myself besides a microwave and late night top ramen till my late 20’s. Unwittingly I found cooking as a new hobby, Since then I’ve been hooked. School was really never meant for me so I spent most my career in the bleak hole of retail. After a long and an impassionate day of work I’d come home to cook off works stress and found cooking calming and therapeutic. Cooking a satisfying meal would simmer away all the loathing I had in the day’s work of retail. I decided I wanted to cook as a profession and once I started I felt right at home, working with people that actually had passion for what they do and worked to at least their best abilities. These eccentric, oddball misfits was an environment of people I felt at ease with where I can speak my mind and keep it real no bullshit aside. “By the ticket, take the ride” so to speak.

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M: I always loved that about cooking, every kitchen is a motley crew! What is your favorite thing to cook?

S: My favorite thing to cook is anything low and slow to some good music, like cooking up some Gumbo to the sounds of Sidney Bechet or a nice Bolognese relaxing to some Pavarotti.

M: Woah, cool!  When did you get your first tattoo?

S: I got my first tattoo when i was 21, i wanted something i would not regret so i got my last name

M: Nice! Who do you admire in the tattoo industry?

S: The work that really caught my eye was from Jill Horiyuki Bonny. When looking for Japanese style tattooing I really appreciated her attention to detail, her work with color and classic style in her art. I also admire Takahiro Horitaka Kitamura, Luke Stewart for Japanese art and Jun Cha for black and grey all artist I’d like to get work from done.

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M: Those are all really great artists and people! Do you go to any convention, if so which ones?

S: None
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Knives and Needles: Jeff Gogue

By Molly Kitamura

Reblogged from: www.knivesandneedles.com

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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


Tatau Bistro

By Molly Kitamura

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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!!

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

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An Interview with Lizette Gonzalez

By Molly Kitamura

Reblogged from: http://knivesandneedlesblog.com/

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I am super stoked to introduce Lizette Gonzalez today! She is an incredible talent, a beautiful girl and a woman who knows whats she wants! Check out her interview and get inspired to bake your ass of!

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

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An Interview with Amanzio Nascimbene

By Molly Kitamura

Reblogged from: http://knivesandneedlesblog.com

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I just met Amanzio recently but it was immediately clear that he is a talented guy that lives life to its fullest! Not only is he a talented chef, but he is a devoted husband and father. And oh, not to mention a lifestyle guru with an amazing blog of his own! With all that going on, I was lucky to catch his time long enough to do this interview for me. We even decided to trade interviews! Thank you Amanzio!

Please read on…
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Ben Spangler

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By Molly Kitamura

Reblogged from: http://knivesandneedlesblog.com/page/2/

Ben is new to the culinary industry and is heavily tattooed! Read his short interview with K&N and see whats cooking today!

M: Write a little about yourself, background, work, currently doing what
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Chad Koeplinger’s 10 Best Meals of 2013 (So Far)

By Erin Mosbaugh

Reblogged from: http://firstwefeast.com/travel/

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Chad Koeplinger humbly identifies as a “tattoo maker.” His trade takes him all over the world, and his hunger brings him to the some of the best restaurants around. Tattooing has taken Chad—a Grand Rapids, MI native—to 70 countries. He’s tattooed on every continent. And, by our estimations, he’s also eaten at a good percentage of the globe’s Michelin-starred establishments.
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