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Ink Spotted - Andrew Markert
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"Before this piece, I’d only sat for an hour or so. This was epic by comparison."
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Close-up on the butcher scene.
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"When I got my sous chef job at Vermilion when it opened, I told the owner I was going to get the rating on my arms when we first got reviewed. When the Washington Post gave us two and a half stars, I got the tattoo."
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"It’s a memorial to my godparents. One was a Dante scholar and one was a Shakespeare scholar, so the epitaphs are 'Goodnight sweet prince' and 'And thou.'"
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"These are empty, because I’m waiting for my first review as an executive chef."
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"I was born in Baltimore, so I got the state bird."
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"It’s my favorite ingredient. You can pull such a depth of flavor out of it. Most people think of it with desserts, but it has such versatility in savory dishes."
