Dark Chocolate Lovers Unite

by Lisa Talley | lisa@fresnoflyer.com

The door opens, and within seconds the air explodes with the intoxicating smell of chocolate. It ripples and swarms, and finds the intricate crevices of the human sensory receptors, cramming in its rich and inviting aroma. It instantly inspires a slew of pleasant childhood memories.

“It’s not exactly Willy Wonka… but welcome to our factory.” The charming, yet humble introduction by Elisia Otavi, chocolate maker and founder of Raphio Chocolate.

It may not be an expansive playground of wild colors, weird contraptions, and physics-defying candy, but there’s no question that there is a hint of magic in the air. And in all honesty, what’s the most important thing to any chocolate lover anyway? The chocolate itself, of course.

Inspired by her sons, Raphael and Rio, Elisia wanted to make a chocolate bar that she would be confident to serve them. No fillers, no preservatives, no artificial flavors, just healthy chocolate.

Seems a little like an oxymoron, but real chocolate is actually good for you.

“Doctors do recommend eating dark chocolate every day, the only rule is that the chocolate has to have at least 72% cocoa content. Meaning, the percentage amount of cocoa in the bar eaten,” Explains Otavi.

The entire Raphio collection contains a minimum of 72% with some going above and beyond to the 82%, 92% and even 102% cocoa levels. What’s more is that each batch of chocolate is made from scratch using less than five ingredients, most of which (if not all) is organic, a significant departure from the more common and commercial brand of chocolate we often find in the grocery store.

Real chocolate is made from cacao beans, which are found in cacao pods, which grow on cacao trees. Cacao beans essentially consist of cacao powder and cocoa butter – and when ground or milled over a period of time that cacao butter melts and mixes with the crushed beans developing into the smooth, melted chocolate consistency we’re all so familiar with. However, most commercial dark chocolate makers press the butter out and replace it with an oil substitute.

“Cocoa powder is what remains after the process of pressing the cocoa butter out of the ground cacao beans is complete. To make chocolate from the cocoa powder, the large commercial chocolate producers typically add the oil substitute in place of the highly-prized cocoa butter, such as soybean oil, palm oil, canola oil, or some other cheaper vegetable oil. To mix them, they add soy lecithin as an emulsifier which is a waste product… and other products to stabilize the chocolate,” Otavi further expands.

During this part of the commercial process, the chocolate tastes so bad that the chocolate producers have to add a significant amount of sugar and vanilla extract to cover up the flavor. The over processing of the bean removes the chocolate from its natural state and in doing so, eliminates any health benefits that were initially present.

Labeled ‘Single Origin Artisan Craft Dark Chocolate,’ Otavi is present through the entire process of ‘bean-to-bar’ for all of Raphio’s products. Hand-selecting the cocoa beans, the flavors are brought out through the roasting – to which Otavi will taste the beans herself. Afterwards, the beans then go through a few days of continuous grinding where the level of organic cane sugar is determined and added. Directly following is an aging period, and lastly, depending on the type of bar, the chocolate will achieve its final flavor profile before being molded in their signature Raphio shape. That’s it. No fuss, no muss.

One of the truly unique characteristics of Raphio Chocolate is that the chocolate isn’t always the same, meaning that the flavors can change from batch to batch… and it’s how Elisia Otavi prefers it.

“Just like wine and coffee, the soil, climate, rainfall, and other environmental factors do play a role in affecting the flavors of the cacao beans which are grown on the trunk of the cacao tree. The different flavor notes in my single-origin chocolate bars are pretty distinctive depending on which country and region the tree is grown,” she offers.

On the wrapping of every bar, handwritten on the back of the label, is the batch number. Because of the above factors, the chocolate can take on a myriad of complex flavors – however subtle – that change from batch to batch – much like wine. As with coffee, flavor profiles will bloom during the roasting process, allowing any natural toffee or nutty notes to come to the front. Otavi isn’t interested in deconstructing the bean to force a flavor that never existed in the first place for the sake of maintaining one flavor and one flavor only, as a craft chocolate maker she’s focused on harnessing the true characteristics of the cacao for a rich experience every time.

Visitors can also get a closer look at the chocolate making process by taking a tour of Raphio Chocolate’s factory. Bonus: there’s a tasting at the end.

The Chocolate Factory Tour

Could you blame us for taking the tour? Talking chocolate just isn’t the same if it isn’t coming from the first-hand experience. Fortunately for us, Elisia and her husband invited us to their factory to get an inside look at how their chocolate is made.

Near the corner of Barstow and First, in a quaint and unsuspecting suite, is Raphio Chocolate. You can spot them by their signature and ornate logo design displayed in the window.

Otavi takes us to the back room – a quick two room jump from the front door – where the smell of chocolate seems to be bursting at the seams. There, she walks us through her roasting process and then proceeds to hand us each a single bean.

Somewhat like a walnut, the bean cracks under the pressure of our fingers. A light shell fragment away from the more substantial pieces of the bean and we’re told to eat one of the more solid parts. It was almost like eating a chocolate covered coffee bean – chocolate notes were present, but a prominent bitterness immediately overtook the sweetness. This – in its near unaltered state – was the authentic taste of chocolate in its purest form.

Otavi takes us through the separation process where the beans are crushed, then separated into cacao nibs (the inside of the bean) and cacao husk – the outer shell of the bean which is not thrown out. Instead, it’s used to create a sort of loose leaf tea – this helps to ensure that Raphio Chocolate’s process is virtually waste-free.

The next room – moving closer to the front – holds the grinders. Want to know where all that explosion of chocolatey goodness in the air is coming from? Here. The room with the grinders. *tip – try not to drool.

This is the stage where Otavi decides the percentage of cacao by adding the organic cane sugar to the mix. However, if it’s the 102% cacao, no sugar is added, and the ‘chocolate-making’ ends here.

The next step was what I found the most surprising – I assumed that after the mixing, the chocolate would be molded, chilled, and packaged, however, it wasn’t. The chocolate first goes through an aging process. Again, the comparison to wine deepens.

Chocolate, as Otavi explains it, will continue to develop specific flavors and change profiles during an aging process that is anywhere from 2 – 4 weeks. Huge blocks of chocolate line the shelves of their grinding room, patiently waiting to be plucked from the stack and molded for public enjoyment.

Once a block of chocolate is ready, it’s taken through a tempering process to achieve that beautiful, glossy finish with a crisp, familiar snap when broken.

And now we’re on to the tasting.

Ecuador

(the only bar in the Raphio line with 72%, 82%, 92%, and 102% cacao)

We start with a sample of the 72% cacao. It is reminiscent of most craft dark chocolate I’ve tasted, but the Ecuador carries a nuttiness that pushes back the bitter bite of the cacao.

Next up, the 82% cacao. As a dark chocolate lover, this hit the sweet spot (figuratively) on the spectrum of punchy cacao with a full body of flavor that teeters on the edge of being coffee-esque.

*tip – rinse with water between each tasting

We’re on to the 92% cacao, and we’re getting closer to that real original flavor. The punch hardened on the taste buds and stayed on my pallet long after the chocolate has melted. Definitely a great way to pack a lot of flavor into smaller portions.

102% – this is not for the faint of heart. No sugar, no sweetness, just pure cacao. If you like your whiskey neat and your beer sour, this is for you.

Peru

Coming back down to the 72% line was a near shock in terms of the difference. For me, it almost widened my pallet – jolting it awake if you will – to the depth of flavors present in the other bars.

The Peru line held a sweetness closer to that of brown sugar mixed with a little bit of fruit, complimenting the cacao by using its bitterness to give the bar its full breadth of flavor.

Nicaragua

At the time of my writing this, this bar was out of stock on the Raphio website. The Nicaragua steps closer to the brown sugar with a more profound range, without any fruity notes to combat the cacao.

Tanzania

A personal favorite. Where the other bars stayed true to the round, full-bodied flavor of the cacao, the Tanzania bar shared the spotlight equally with its different characteristics.

*tip – do not chew the chocolate, but let it melt on the tongue

The cacao hits the taste buds, but almost immediately backs off, what replaces it is something akin to honey. The melting chocolate coats the mouth with a roughly similar consistency, but as quickly as it arrived, it disappears, and the honey has transformed into an unfamiliar fruit. By the time I think I’ve figured it out, the cacao reappears and finishes the experience.

Peppermint, Coffee, and Clementine Olive Oil

New to the Raphio line is the inclusion bars utilizing additional flavors. Peppermint – using organic candy canes – is here just in time for the holiday season. Coffee – featuring coffee flavors from locals Kuppa Joy Coffee and Clementine Olive Oil, another collaboration with the local company, Enzo Olive Oil Company.

The Clementine was a pleasant surprise, hearing the words ‘olive oil’ doesn’t inspire a clear direction of how this flavor is going to fit with the dark chocolate, but one taste explains it all. The bright citrus cuts through the cacao and a symphony of orange flavor bursts in the mouth.

It’s clear how this bar won Gold in the International Chocolate Salon as well as Gold in the Best Chocolate Bar category. Their Coffee bar also took home a Bronze.

But of course, each person’s pallet is going to be different, and you’ll have to do a little bit of tasting on your own to find your perfect dark chocolate adventure.

Raphio Chocolate, the locally owned and operated artisan craft dark chocolate company, invites you to take a tour, partake in a tasting, and experience a time-honored treat in a delicious yet healthy way.

Follow them on Facebook and Instagram @Raphio.Chocolate to stay up to date on tours, news, and giveaways. A full location of where to find their bars and cacao products for purchase can be found on their website www.RaphioChocolate.com.

Relentless. Tenacious. Monsters.

The Fresno Monsters Hockey team is coming back strong for the 2017-18 season.

by Lisa Talley | lisa@fresnoflyer.com

The Fresno Monsters are currently 6-6 for the 2017-18 season. The Tier II Western States Hockey League (WSHL) team opened the season with a three-game series in Lakewood, CA on September 28 against team rivals, the Long Beach Bombers. A quick look at the stat sheet and it would be easy to assume that things are sailing into a repeat of last year’s disappointing season for the Monsters with an ending 25-22 record… but anyone making that assumption would be wrong. So very wrong.

Looking past the next two games, this time against the Valencia Flyers, the Monsters rose to the occasion after a 2-8, 2-5, loss and hit hard in the third set with an impressive 11-3 win. That’s more than enough to turn heads because luck doesn’t bring an 8pt lead – that’s the signature of dedication and hard work.

The Monsters took to the start of the season with only 12 players – a staggering number compared to the 20-25 on the opposing teams – not reaching a full roster themselves until well after the start of the season. And although it’s arguable that the increase in numbers for the team played a significant role in helping to boost the Monsters’ performance for game three against the Flyers, it would be short-sighted. Anyone looking for a sense of what the core spirit of the team looks like this year only needs to look closely at the opening games in Lakewood – where the players showed grit and determination.

“That weekend, those guys showed me a lot of character, a lot of passion, a lot of heart. The 2nd game we lost with 2 seconds left, the 3rd we missed the net with 15 seconds left after we pulled the goalie. That 3rd game we kept pressuring and I’m thinking we’re going to collapse, we’re going to get so tired in the 3rd period, but these guys kept coming and coming – it showed me what kind of character we have in that locker room, and they made this coach very proud,” says Head Coach Kevin Kaminski.

Each game in the first series the Monsters lost by a single point, by a few mere seconds, and all with only 12 players taking the brunt of every other shift.  Even still, the team powered through, holding their ground with resolve, skill, and willpower; it isn’t difficult to imagine how different those games would have been had the team arrived with a full roster.

The following three-game series against the San Diego Sabers showed an upswing as the Monsters dominated 2-1 through the weekend with a 5-2 start, an impressive 6-0 second game, and a 1-3 loss with the Sabers pulling the win in the third set.  The most recent series against the Phoenix Knights at the Monsters’ home venue, Gateway Ice Center, showed not only the fans but the league that the team means to finish big this season. October 19, 20, & 21, the Fresno Monsters swept the weekend with a notable 6-3, 9-3, and a demolishing 11-0 to round out the three-game sweep.

Team Captain, Cody Key, is optimistic about the team’s performance moving forward, “The guys this season have a lot of heart, a lot of drive, so I think this year we have a good [team] to go all the way.”

Bringing back a number of players this year – defensemen Daniel “Goodie” Goodwin (20) and Logan Domagala (19),  as well as veteran Cody Key (20) – the team has also signed on several new talent both national and international – Fresno native and forward, Daylon Mannon (18), goalie Adam Barvik (20) and defenseman Ondrej Gabrhelik (20) both from the Czech Republic. Players from Canada, Hungary, Latvia, and Slovakia also round out this year’s  talent.

The incorporation of international players brings with it the addition of different styles of hockey and provides yet another active layer in the team.“The European guys, they bring a different kind of hockey out here to the states… they’re more skilled in that they do a lot of finesse with the puck. All the guys from the states, they bring a gritty attitude to the ice. It’s good to have it all on the team,” says Key.

As it stands, however, the season’s top scorer (at the time of this article) goes to a local. Daylon Mannon – debuting both with the Monsters and the league this season – holds the title with the 18 goals and 16 assists for a total of 34 points over the course of 12 games.

“I couldn’t do it without my teammates, Cody Key, Rudy, and my defense, honestly,” says Mannon of his success through the start of the season, “I talk a lot to the vets on and off the ice, they tell me what I should and shouldn’t do because of [their experience]”.

The Monsters’ identity and the foundation are rooted in a strong work ethic and unity. As stated by Kaminski, “a relentless work ethic and a physical brand of hockey.”

“Here in Fresno everyone bonds together becomes a family. We sacrifice our bodies and put ourselves on the line day in and day out for each other,” Key adds.

Defenseman Logan Domagala is holding down the ice as an enforcer for the Monsters with a total of 44 minutes in penalties so far – a responsibility he shares with fellow defenseman Daniel “Goodie” Goodwin.

Although fighting in hockey has changed over the years as the game has put more emphasis on speed and skating ability, throwing off the gloves is still a very present element.

“It happens. When you’re down by a lot or have a [teammate] get run – cheap shotted or whatever it may be, you have to protect your young guys and your goal scorers. Some of us just have to do it,” shares Domagala.

The Fresno Monsters, established in 2009, has a reputation for being a strong contender in the WSHL. Fresno alone stands as a city with a long hockey tradition dating all the way back to 1940 with the Fresno Falcons – one Taylor Cup and eleven years as champions in two different leagues – the Fresno Monsters, after the Falcons folded in 2009, picked up the torch without a blink and have been charging ahead ever since. Only the 2016-17 season last year stands out as a slight hitch in their stride. However, it was also that same year the team underwent some major changes.

After a six-season run coaching the WSHL Monsters, then head coach and general manager, Bryce Dale stepped down from his position in March 2016. Three months following, in June 2016, owner, David White sold the team to the Central Valley Community Sports Foundation, led by Jeff Blair.

Massive changes to shoulder for a team ramping up to a new season.

Coming in to replace Bryce Dale as head coach and general manager is former NHL enforcer, Kevin “Killer” Kaminski. With an 11-year professional career, the past Washington Capitals Center is known for his hard-nosed style of play, and he’s bringing it to the ice here in Fresno.

“I pride myself and the team on work ethic, tenacity, playing physical and [having the team] demand that out of each other,” says Kaminski of his coaching style, “Talent is great, but when you combine that talent with a work ethic you [have] a special kind of player.”

And a special kind of team, no doubt.

Retired in 2001, Kaminksi left the NHL due to concussions and a debilitating injury when he caught a hockey puck to the right side of his face that resulted in “2 plates, 12 screws, and 140 stitches.” All telltale signs of his signature fearless and aggressive style of play which is evident in how the Monsters tackle each game. However, his experience also brings a honed awareness of the toll the sport of hockey takes on an athlete.

“It’s a long season. [As a] players coach I know when to push them and when to give them a day off or 2,” says Kaminski.

Building a cohesive team, according to the head coach, requires not only demanding strong performances but also reminding everyone to have fun. Because that’s what it’s all about, “to go have fun and score some goals.”

The success of the Monsters is significantly reliant on the eye and precision of the head coach’s ability, the steadfast leadership of the team captain, as well as the skill, unity, and determination of each player. And the devotion of the fans.

“This is a mad-house, [other teams] don’t like coming to Fresno,” shares Domagala, “You wouldn’t expect Fresno to be a hockey town, but it definitely is.”

“You can say that we have the rowdiest fans in the league,” adds Goodwin.

Between the signs, the various props, cheering and heckling towards the opposing teams, the Fresno Monsters are immensely grateful for the support of the fans who show up to every home game.

“It intimidates a lot of other teams when they come to our barn because we get so many fans in here – it puts us a step ahead. I appreciate our fans and hope they keep coming out,” continues Key.

Both Key and Goodwin “age out” this year as the WSHL league eligibility caps at age 20. Each player hopes to leave a legacy of hard work, strong leadership and to set the standards for new players coming through the ranks of what it means to wear the Monsters jersey.

“Be strong and level-headed, keep your composure, and go hard. Do your best and leave it all on the ice,” shares Goodwin.

The team has their sights set on driving deep into the playoffs and punishing the opposition for a chance at the Thorne Cup. If the Monsters continue to perform in the manner with which they’ve been handling the last few games, and judging by the scope of talent, focus, and determination of the players led by Kevin “Killer” Kaminski, the odds are that fans will see them in the finals by mid-April 2018.

Storming the ice, the Monsters bring speed and aggression to the game. It’s a sight every spectator should experience first-hand, as the arena only allows for the smallest separation of plexiglass between fan and athlete. No high rise or expansive rows to shy away to, fans are face-to-face with the action, which often means being less than 2 feet away from a flying puck or a 180-200lb player slamming the opposition. Fans don’t just watch; they’re part of the battleground.

The Fresno Monsters full schedule of games is available on their website www.FresnoMonsters.com along with stats, news, and tickets to the games at the Gateway Ice Center.

Follow them on Facebook @FresnoMonsters, Twitter and Instagram @WSHLMonsters.

Fresno Greek Fest

Now one of the largest Greek Festivals in CA, the Fresno Greek Fest draws visitors from across the state and beyond. Always the last weekend before Labor Day, it begins Friday evening and runs through Sunday evening. Each year the parishioners meet at the first of the New Year to begin planning improvements and crafting the game plan that will feed and entertain a crowd that has grown to over 24,000 in attendance.

While most visitors would agree, “it’s all about the food”, the festival truly offers something for everyone.  A good starting place is the docent-led tour of the St. George Greek Orthodox Church. Recently renovated stained glass, murals, and iconography are stunning and it is truly one of the architectural and cultural treasures of Fresno.

The Main Hall features a variety of Greek standards such as moussaka, spanakopita, and lamb shanks, while the Mega Tent has offerings to please any palate. Gyros, feta fries, souvlaki, loukaniko (a homemade Greek sausage made with orange peel-delicious!) plus Greek salad, appetizers and so much more make for difficult decisions. But leave room for the pastries! There’s a myriad of choices- from traditional Baklava to Galaktoboureko,( a filo-wrapped, custard filled piece of heaven) or the “can’t eat just one” loukoumades (a puff of golden dough topped with nuts and honey) along with a cup of Greek coffee!

Baklava – One of the many traditional desserts to try at Greek Fest
Pastichio

Mindful of the potential for valley heat streaks, shade and misters are in abundance. Food booths have been streamlined and offer multiple Greek delicacies, cutting down on time spent in lines. Parents have a wide variety of play area choices for children and even a convenient beverage booth close by.

Then it’s time to dance off the delicacies! Fresno’s Greek Fest features two bands-the HoHLax trio, direct from Athens, Greece playing authentic acoustic and bouzouki music on the patio and the Olympians, an enormously popular Greek band playing Greek folk, classic and Modern Greek music. Dancing demonstrations will help you get into the rhythm and everyone dances with everyone!

Did we mention shopping? The Agora, our outdoor Greek market offers art, jewelry, clothing, collectibles and so much more. A second Agora, featuring hard to find Greek ingredients, is located in the Main Hall. In ancient times, the agora was the central marketplace in most Greek city-states. Typically the agora was located in the center of town. Governmental buildings, such as the council building and courts, surrounded the agora in Athens. The agora was more than a marketplace. People came to the agora to discuss politics, meet with friends, as well as buy items from the market.

The Taverna, a popular meeting place for the younger crowd, has a wide selection of Greek spirits-wines, beers and of course, Ouzo! Grab a refreshment! Watch a cooking demonstration, listen to a Byzantine chant or just people watch. It’s a wonderful way to make new friends or reconnect with old ones!

Great care goes in to planning for the comfort, entertainment, and safety of festival goers. 24-hour security, cooling areas, and thoughtful choices for entertainment help festival goers to come be “Greek for the Weekend” and to invest in the community!

Proceeds from Fresno Greek Fest are dedicated to food pantries, food banks, soup kitchens and other charitable destinations.

The event takes place on August 25 and continues until the 27th. Admission is only $6. Seniors (65+) and kids under 12 are free. For more information about discounted tickets, the schedule, and volunteering, please visit:

www.FresnoGreekFest.com

**Festival hours are Fri: 4p – Midnight, Sat: 11a – Midnight, Sun: 11a – 6p

A Foodie’s Review – Rocket Dog

By Saeed Alkurdi

The hotdog, the bratwurst, and the sausage. The centuries-old tradition of stuffing meat into the shape of a tube combined with spices and sometimes, strange and wonderful cheeses before it hits the grill, oven, or pan continues to be a wonderfully basic and satisfying meal. Alone, a sausage or hot dog sandwiched in a soft, fluffy bun can be a completely blissful exercise in simplicity but with the addition of the right toppings, the hot dog or bratwurst experience is elevated to heights never imagined. Enter Rocket Dog Gourmet Brats and Brews.

Nestled near Shaw and Blackstone in Fresno, Rocket Dog celebrates the hotdog and its cousins in all their forms and glory. For example, ‘The Danger Dog’ is loaded with things like bacon, cheddar cheese, and Sriracha. Or ‘The Firehouse’ topped with house-made chili and made complete with corn chips, cheddar cheese, and red onions… it’s enough to make any hotdog lover’s heart skip a beat. As if these weren’t enough, Rocket Dog also offers things like house-made potato chips and a fine assortment of craft beers, common domestics, and local brews.

The atmosphere is casual and inviting, a place to have a truly relaxing lunch or an early dinner. The wait staff is friendly and knowledgeable about the menu as they were willing to make recommendations on what to try and what’s currently popular. The restaurant is clean, modern, but as I mentioned, casual.

I order ‘The Firehouse’, ‘The Gangnam’, and sweet potato fries. My food arrives fifteen minutes later and the presentation is fantastic. The food looks hot, fresh, and perfectly cooked. I bite into The Firehouse and the first thing I taste is the chili, which is smoky and rich. The bite continues into the all-beef hotdog that has a wonderful snap to it with a great meaty flavor. The crunch of the corn chips hits in symphony with the broiled bun everything is piled upon, and it all manages to hold together with zero signs that it will split or come crashing down into a mess. Every bite of the dog continues to display the flavor its creator intended for us to taste, and it’s delicious. In between bites of the hotdog and sips of beer, I manage to eat a few sweet potato fries which are coated in honey and cinnamon. This is a combination I’ve never encountered before, but after having experienced it I now wonder how I could ever go on without it, it was a spectacular addition to the dish.

Next, I bite into The Gangnam and the flavor is spot-on-good. The chicken sausage is light, juicy, and seasoned well making for a flavorful experience. The toppings of pickled veggies, jalapeños, and cilantro are bound together with the very mild Sriracha mayo. The heat in this dish is what I would consider a ‘small bite’ and doesn’t overpower the array of flavors. However, halfway through devouring The Gangnam, the bun splits and the contents spill onto my plate. It’s a small inconvenience so I press on with a fork to finish the dog.

At the end of the meal, I sit and reflect on what Rocket Dog Gourmet Brats and Brews has been able to accomplish. The hot dog is still considered the most basic of dishes and yet, this restaurant with the help its staff has created a much more elevated experience of a longtime favorite.

Saeed is a local ‘foodie’ always on the hunt for the next great find of the Valley’s best-hidden gems. Twitter / Instagram: @kurshjak

Art Through Recoil

Blank canvas… unlimited potential or utterly terrifying in all the right ways. Or, perhaps it’s a resonant surge of both. It’s a quiet unsettling call for a challenge, one you either answer or you don’t. Nothing sends the blood racing through the veins of an artist quite like the promise of an empty canvas.

The exhilaration of such a moment was enough to have Fresno artist, Tifferz, pursuing it full time. She dove in, took the plunge, left her career, and is now chasing down that dream like it’s the last bus out of town.

Did that make you uncomfortable? For a second it did, admit it. The mere mention of leaving a career you’re good at to pursue something of the uncertain would make most people squirm in their seats. But that’s the point. Tifferz makes it her business to bring out the thing that sends you shifting awkwardly under your skin through her artwork.

“For Tifferz, it is important to embrace uncomfortable thoughts and images for what they signal to our emotions. Things which we initially recoil have valuable, and often misunderstood, significance.” Stated in an excerpt from her website. She’s not going for shock value, it’s something a little more subtle than that.

“It’s being too comfortable that makes me uneasy. I feel that pulling yourself out of your comfort zone is all about growing up and expanding your horizons… Every day I sit at my canvas I’m uncomfortable. My head fills with thoughts of ‘Am I good enough?’ ‘Will my work sell?’ Can I really make this dream a reality?’ That’s my fuel, that’s what I thrive off of. I love that every day I am challenging myself to build the dream I want more than anything. To share my art with the world,” says Tifferz.

Three years and counting, Tifferz is successfully making her dream a reality. Things are more of an adventure these days and she finds inspiration everywhere she goes, absorbing the potential in everything she sees.

“I think, sometimes, I drive my boyfriend crazy when I tell him all of the different ideas I have going on my head at one time. When I’m out and about… I stop and take pictures. I sketch them in my sketchbook or save the image for further inspiration down the road. Music is also a big inspiration… I usually paint to Louis Armstrong,” shares Tifferz.

The New Orleans spirit is present in Tifferz’s work, but not entirely because she’s listening to Satchmo while in the zone. It isn’t necessarily pulsating in the actual subject matter of her work, it’s the overall presentation of how the piece was assembled. Tifferz’s art is typically found with loud and bold colors that waltz over the canvas with zero apologies.

“When you walk down the streets of the French Quarter, you can see history all over the place and at the same time, you can feel so much life running through its veins… I feel like my work reflects my time in the city,” offers Tifferz.

Currently, Tifferz is working on a set of new pieces and as a result, taking a break from shows. She’s been very fortunate and has actually run out of her original artwork for viewing. Now is the time to go back and hit the blank canvases running, and she’ll be doing it in a different way this time.

“I’ve started to work on larger, more elaborate pieces. I’ve recently started doing collage pieces and I love it! … It challenges me to think outside the box and not be too focused on one area of the painting,” Tifferz states.

Of course, previous works are still available to view online by visiting her website www.TifferzArt.com, but there’s no timeline yet in when her new series will be ready for showing. In the meantime, fans of her work may actually commission Tifferz for custom, personalized pieces of art. Just visit her website and start the conversation, she’s happy to take on new challenges as clients are always helping her stretch the artistic muscle and move in directions she never quite anticipated.

“I’ve had some clients this year test my artistic limits and it was great. I’m learning what I am capable of through my commission work. For instance, up until this year, I had never done figure work… I didn’t realize that I’d like painting the human form, and now I’m loving it,” says Tifferz.

Stay connected with Tifferz’s artistic journey by following her work on Facebook under ‘Tifferz’ for her artist page and ‘Tiffany Salter’ for her personal page, on Instagram @tifferz_art and on her website, www.TifferzArt.com.