Cannibal Kitchen: The Man Behind The Fright Night Print Madness



Two weeks ago I had the pleasure of introducing everyone to a magical man by the name of Andrew Klass. Today I am happy to announce that it’s time to kill the suspense, and get to a winner of the horrifiyingly wonderful Fright Night inspired canvas print. So without further ado….the winner is:

Neil Lemoi



To claim your canvas print, please email me at CannibalKitchen213@gmail.com with your full name and mailing address as soon as possible.


So who is Andrew Klass? We all know he can work wonders with some ink and a horror inspired vision, but really who is the man behind the madness? I know I wanted to know more, and lucky for me Andrew was more than eager to allow me to pick his brain a little bit.

Cannibal Kitchen: Let’s start with the typical question; what made you pursue a career in the arts?
Andrew Klass: Well, I have been a fan of the arts and creating since childhood, but it wasn’t until high school that I realized this was what I wanted to do. I had a teacher that just made me really fall in love with creating.

Cannibal Kitchen: Carving, Ink, Transferring, Canvas? My head hurts just thinking about it all. Be honest here, is it really as hard and tedious as my brain is making it out to be?
Andrew Klass: It can be. It depends on the level of detail of each piece, but mostly, yes. When it comes to linoleum cut prints, there really is no margin for error. You cut out the wrong part, the entire block is finished and you need to start over. Weird thing is, I enjoy the challenge.

Cannibal Kitchen: Being successful in an art field is some times as rare as winning the lottery. Did you ever hit a point in your life that you felt like this wasn’t going to work out for you? Do you have any advice for someone who is trying to get his or her foot in the door but is discouraged?
Andrew Klass: I feel that way everyday. However, I’m more paranoid than most, so…shh. Wait, did you hear that? Anyways, being discouraged as an artist is very common. Just remember to never give up, show your work to as many people as possible, and never stop creating. Don’t listen to your teachers, those doodles in class are some of the most important parts of the creation process. Some still influence my work to this day.

Cannibal Kitchen: In your opinion, what’s the best print you ever created?
Andrew Klass: Probably the portrait of Bill Murray because, well I just love the man.

Cannibal Kitchen: You’re obviously a huge horror fanatic, what made you fall in love?
Andrew Klass: The first horror I ever watched was Jaws when I was 9 years old. It scared the shit out of me and I loved that about it. The next one was Alien when I was 10. Next thing I know, my friends and I are doing all we can to get our hands on every horror movie we could. I never looked back.

Cannibal Kitchen: Dinosaurs are back and feeding on your movie collection. You can only save one movie, what would it be?
Andrew Klass: You’re killin me, Smalls. This is such a difficult question to answer. I would probably have to go with The Brain That Wouldn’t Die. A weird choice I know, but it’s the one that made me fall in love with B-Horror and I actually have the poster tattooed on my arm. It’s a timeless classic and I could watch it forever.

Cannibal Kitchen: Ready. Set. Go. Murderous gory killing sprees or psychological terror?
Andrew Klass: Psychological terror. I mean, really it depends on my mood, but I do like psychological better because it holds a higher level of sophistication. Also, I like when people bring me things that can actually still scare me, make me think and stick with me for days afterwards.
Cannibal Kitchen: Let’s get controversial. Until recently, the horror genre has been a male saturated market. What is your opinion on the new rise and role of women in horror?
Andrew Klass: I like it. I enjoy seeing women changing from just being victims. However, I would like to see some where the case isn’t the woman is a victim then seeks revenge. That’s becoming overdone. I’d really love to see someone break the mold and give us some real, out of the box psychotic females. That being said, I think this change of roles and seeing women becoming a stronger presence is fantastic.
Cannibal Kitchen: You’re on your deathbed, what’s your final meal?
Andrew Klass: My mom’s macaroni salad, a 12oz steak, a glass of water and a glass of Jack Daniels on the rocks.

Cannibal Kitchen: So what does the future hold for you? Any current projects we should look out for?
Andrew Klass: I’m always making art and I’m always writing. You can follow me on Twitter (@AndrewKlass) for updates and random blathering. I’m also working some horror film projects, so keep an eye out for those at festivals in the next year or two.
Well, there you have it. I can sleep better at night knowing Andrew supports in school doodling, The Brain That Wouldn’t Die, and the idea of psychotic females taking over the world. I’m very happy to have had the opportunity to team up with him this past month and I think I speak for every one when I say we hope to have him back in the future. Until then, make sure to follow him on twitter, and if you really want to get your hands on an original Klass print he is currently available for commissioned work and can be contacted at awklass@gmail.com.

The Andrew Klass Jack and Steak
Some people like Jack and Coke, Andrew prefers Jack Daniels and Steak. I just prefer cooking. This is a Jack Daniels infused Steak that packs a bold flavor. It perfectly compliments a good quality sirloin with out killing the natural flavors. A1 what?


Ingredients:

-Sirloin Steak
-1/4 Cup Jack Daniels Whiskey
-1 Tablespoon Worcestershire Sauce
-1 Teaspoon Soy Sauce
-2 Garlic Cloves, Minced
-1 Teaspoon Onion Powder
-1 Teaspoon Dry Mustard
-2 Teaspoon Brown Sugar
-1/2 Teaspoon Black Pepper
Directions:
Trim excess fat and then place Steak in a tupperware container. With a knife make little jabs into the meat. This is done to allow the marinade to seep in. In a small bowl mix all remaining ingredients and pour over the steak. Cover and allow to rest for 8

hours or more in the refrigerator. 

After 8 hours, Heat a lightly oiled large skillet or grill pan over high heat. Place the steak on the pan and allow the meat to be seared on both sides. Once this is done, lower the heat to a medium setting and then cook until your level of liking. Plate food, and pour a little bit of the reserved marinade over the cooked steak.