Dolmathes, or stuffed grape leaves are one of my favorite things to make, maybe its because my mom used me as child labor starting from age 8 or so to help with labor at our restaurant. During my formative years, about age 3 to age 14 my parents ran a restaurant/bar, perhaps this explains much of my oddness in general. If you’ve worked in the “industry” it attracts a special group of folks, an awesomely bi-polar group of misfits, especially in Utah in the 80?s and 90?s, the food biz didn’t make you a rock star like “chefs” are in the now times. Cooking was a job for the troubled soul, the criminal, the outcast, and this is perhaps why I am so fond of those types in general. Myself and my sisters would sit at the bar or later in the back by the walk in at our place on 33rd and Washington, and roll dolmathes or stab souvlaki for hours, honestly I hated it at the time…now I would go back in a heart beat just to sit and listen to “Rollin’s Band”, talk with our staff, and argue with my sisters while I flipped marinade at them. Good ole’ days. Anyhoo, I am sharing this recipe…its honestly a little hard for me to do, as I am attached to it and never given it out. Shall we begin the potion of amore? Yes I think so:
Oct. 1, 2021, 11:49 a.m.
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