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Posts tagged “foodie

Knives & Needles with Alessandra Palotti

By Molly Kitamura

http://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

http://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: http://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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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: http://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: http://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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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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Knives & Needles: Tattooer Don Ed Hardy

molly-profile-knives-and-needlesBy Molly Kitamura
I had the most interesting and enjoyable lunch today, Taki and I drove up to San Francisco and ate lunch with the living legend Ed Hardy. He took us to one of his favorite haunts, Tony’s Pizza Napoletana. Ed had nothing but praises for the owner, Tony Gemignani, and his amazing pizza spot. Tony is super tattooed and even travels to Italy to partake in pizza-making contests. Rad!  (more…)


Knives & Needles: Chef Christian Dolias

molly-profile-knives-and-needlesBy Molly Kitamura
Christian Dolias 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… (more…)


Knives & Needles: Chef Andrew Santana

molly-profile-knives-and-needlesBy Molly Kitamura
I have had the amazing opportunity to interview a talented chef named Andrew Santana. He is from California and is a jack-of-all trades when it comes to cooking! He has done it all! He has a passion for tattoos and kindly shared some of them and their stories with me. Here is our interview along with a mouth-watering recipe courtesy of Andrew!  Read on and check it out! (more…)


Knives & Needles: Tattooer Deb Yarian

brynne-profileBy Brynne Palmer
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!  (more…)


Knives & Needles: Chef Jason DeBriere

molly-profile-knives-and-needlesBy Molly Kitamura
How can we have a food and tattoo blog without the chefs?! Here is our first chef blog; there will be many more, so keep reading!

I first met Jason through my husband Taki, at his place of work, Peels on the Bowery in Manhattan, NY. He is a very talented individual and I always look forward to eating his creations whenever I’m in the city. Jason is tattooed and so naturally I thought of him for this blog. I had a chat with Jason the other day and asked him a few things about his life, work and most importantly, his tattoos…  (more…)


Knives & Needles: Star Wars, Tattoos and Wookiee Cookiees

brynne-profileBy Brynne Palmer
Star Wars and I go back a long time ago, not so far way. I grew up in a household that loved the trilogy, and have so many fond memories of it intertwined in my childhood…. (more…)


Knives & Needles: Colin Dowling from Gold Rush Tattoo

brynne-profileBy Brynne Palmer
Colin and I have known each other for quite a long time. Over 12 years ago, he gave me one of my very first tattoos! I am so grateful that after all this time, I have the privilege of working for and with him at Gold Rush Tattoo. Colin, an incredibly well-rounded artist, seamlessly creates beautiful Japanese pieces, American traditional and portraits as well. I’m always asking him for input on my tattooing, life and everything else, so of course I wanted to hear about and share some of his culinary talent!  (more…)


Knives & Needles: Lindsey Carmichael from Gold Rush Tattoo

brynne-profileBy Brynne Palmer
My good friend and fellow tattooer, Lindsey Carmichael, is one of those incredible people who is enthusiastic about whatever he is involved in, and it really shows through in his work. His approach to tattooing is very precise, clean and thorough, qualities which can be seen in every tattoo he makes. It’s no surprise that his approach in the kitchen is very similar. When I asked him to contribute his favorite recipe, he was stoked and more than happy to share! Please enjoy the culinary stylings and wisdom of the one and only, LHC!  (more…)


Knives & Needles: Horitaka from State of Grace Tattoo

molly-profile-knives-and-needlesBy Molly Kitamura
This is a blog that I started because I have a passion for food and a love for tattoos. I am a professional sushi chef of over 13 years and have worked all over the world for more than a decade. Over my travels working in various kitchens, I always noticed how many chefs are tattooed. Not only tattooed, but many heavily tattooed. I myself am pretty heavily tattooed. Not to get too deep but this has always interested me and I think that chefs and tattooers have similar personality types; artistic, transient punks who are traditionally the lowlifes of society working in a thankless profession. Tattooing and the chef profession have both seen a 180 to their popularity and reputation in recent years with TV shows and celebrity stars being formed in this modern-day atmosphere. I want to give all those tattooed chefs the chance talk about something other than food and give foodie tattooers a chance to talk about something other than their work with this blog! My friend Brynne Palmer, a tattoo artist at Gold Rush Tattoo, is a contributing writer as well as myself. And there may be others in the future! My friend Eric Alegria is helping with this blog as well! Thank you for reading this blog and follow us! There will be interesting interviews with your favorite chefs and tattooers, amazing recipes, cooking tips and beautiful photos of food and tattoos being shared here, don’t miss out! (more…)


Just Eat It: Asian Chicken Soup

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Just Eat It: Veggie Bake

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Just Eat It: Winter Pasta Bowl

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


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