Keith Jones, Metalist

Keith Jones, metal fabricator and Nice Guy, works six days a week to keep up with client orders.

Crafting Functional Art

Keith Jones is wiry. At 58, he has the long, lean physique of a much younger man, a Bus Card Back Picmusculature forged by his daily work of welding and turning iron and steel into gates, railings, stairs and doors.

With no shortage of orders from clients, Keith works six days a week to keep up. Judging by his finished products, it’s easy to understand why he’s in high demand. Each fabrication is a work of art. Piecing together metal isn’t just an art, though, it’s a science ruled heavily by mathematics.

Keith and and his wife Deb live in Black Canyon City, Arizona, where they built their own house overlooking the canyon, including a workspace where Keith does some of his finer fabrications.

For his larger projects, Keith works out of a welding shop owned by our neighbor, Jason Hedgrick, who builds mostly industrial metal architecture.

Keith is the nicest guy you could ever meet, always ready with a smile and gentle sense of humor. He and Deb are both avid hikers, rock climbers, kayakers and cyclists, though a few years ago he was hit by a car that ran a red light at 55 mph. The accident almost put Keith out of business.

He suffered four broken ribs, a smashed nose and had to have his right shoulder replaced. Though he was only in the hospital for three days, it took Keith a year and a half to recover.

“We visited a client after I got out of the hospital,” Keith said. “I was barely walking, had to use a cane, and she told me she had some jobs waiting for me. That’s the only thing that saved me.”

Fully recovered now and busier than ever, Keith continues to create metal architectural features, mostly for his clients’ homes.

One of Keith’s most recent projects was a double lounge chair with an adjustable back. He made one for his own patio and a client who saw it insisted Keith make a lounge chair for him, too. Keith asked $3,000 and the client didn’t hesitate; that’s a remarkable price for a hand-forged, over-sized lounge chair that will most likely outlast all of us.

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Background

Born in Tucson, Keith moved to Phoenix with his family at the age of six and grew up around Greenway and 40th Street. He graduated from Shadow Mountain High School and attended vocations classes in automative and welding at Paradise Valley High School. His welding experience led Keith to a job at a machine shop where he fabricated fighter jet parts commissioned by McDonald-Douglas.

“The government gave each piece of steel a serial number and the material was tracked through the entire production process,” Keith said, “including a guard standing over us.”

For 16 years, Keith built aerospace parts for Eason & Waller before forming his own business where he and his partner built 4-wheel drive vehicles. They tricked-out jeeps to handle Sonoran desert tours by adding roll cages, seating, bumpers and heavy-duty axel shafts. 

Keith met John Gurley, a building contractor, when they both worked on commercial office space for Big Fish Advertising agency in Scottsdale. Keith built steel shelving and stairs for the customer’s space. John appreciated Keith’s work and began bringing him onto construction projects.

Eventually, Keith became the go-to metal guy for R. J. Gurley Construction, MAS Framing and other contractors. He operates two companies: Stone & Steel makes mostly residential fireplaces, fences, gates, etc., and EnviroSmith works with mostly green building products.

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This copper stove hood, made by Keith, was featured in the June 2007 issue of Phoenix Home & Garden magazine.

On average, Keith works on five jobs simultaneously, though he might juggle up to ten jobs at a time. Smaller projects can take two weeks. Larger projects can take years. Keith spent two years building hand railing, fences, huge planters, stairs, fireplace features, gates, etc., for two homes in the Rancho de las Cabellbos Golf Community in Wickenberg (see photos of the two Wickenberg homes and another client’s home in Scottsdale below).

Some homes use steel I-beams in framing the roof and walls, and that’s all Keith. One of the Wickenberg homes used 100-year old oak beams salvaged from the Great Lakes and the homeowners asked Keith to incorporate 100-year-old oak barn wood into gates for the property. .

Currently, Keith is working on a Desert Mountain Golf Club home, developing its structural steel frame and handrails.

Self-taught, Keith has built his business through his artistry and his likability. Clients become friends and return again and again for another piece of functional art.

Keith’s House

As for his own home, Keith and Deb both put in $75,000 toward the building of their super efficient, solar-powered, 2,500 square foot home which they broke ground on in 2001. With their budget of $150,000, Keith acted as contractor and did most of the work himself, or he bartered for supplies or services.

He studied green building and still has a library of books about constructing environmentally friendly homes.

Their hillside lot overlooks Black Canyon, so Keith optimized the views by designing the house to nestle into the hillside. The house has five levels; the kitchen sits five feet higher than the living room. Averse to 90-degree angles, he made the main part of the house round, and rounded off all edges inside and out.

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Solar power means Keith and Deb pay the electric company, on average, $600 a year. And they draw off gray water to irrigate trees.

“We use a clothes detergent and soaps that won’t harm plants,” he said.

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Both Keith and Deb are certified blacksmiths, so their home has custom fabricated railings, stair treads with sun and moon cutouts, and unique metal bridge flooring between the kitchen and bedrooms. Deb made the kitchen cabinet handles, light switch plates and a bathroom towel bar that resembles a tree branch.

“There’s something about heating metal until it’s so hot it becomes pliable,” Keith says.

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In fact, metal and concrete are his favorite mediums. They poured their kitchen countertops out of concrete and inset a few polished stone pieces. Over the oven, Keith drilled half-inch holes in the concrete countertop in a spiral pattern. He then put brass pieces with rounded heads into the holes. The metal pieces act like a hot plate, conducting heat from the oven to any pot or pan placed on them.

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The floor is poured concrete, finished with a texture and stained. The concrete guy charged Keith half of the true fee because Keith helped him do the job and learned the skill in the process.

The walls are finished off with a clay that absorbs moisture. Accent architectural features are painted a deep rust color. Deb made the organic paint using clay and other materials she cooked on the stove.

In the kitchen, a large boulder sits on the ledge overlooking the living room and seems right at home next to a metal grid fence filled with small stones. Overhead hang hand-forged lighting fixtures Keith made from metal scrap, and a metal high-top bar made from reclaimed steel clings to a curved wall.

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“We try to re-use everything,” Keith says. “Instead of throwing metal pieces on the scrap heap, we built a desk out of them.” Deb salvaged old metal sheets and spent hours removing paint. Those are now desktops in the home office Keith and Deb share.

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Everywhere you look, artistic touches and little surprises delight, especially in the guest bathroom which sports a hand-forged copper sink, metal-framed mirror, hand-made sconces and, the piece de resistance, a hand-tooled copper shower wall.

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Keith has always been a non-conformist in his businesses, particularly in not cutting corners to ease the workload or reduce costs. He does the opposite, taking time to add eye-pleasing details and additional steps to ensure a piece is structurally sound and permanent.

In his younger days, Keith non-conformed as an adrenaline junky. His bucket list (to be completed by the time he was 23) included skydiving and flying. Learning to Powerchute allowed Keith to do both at one time. For a summer, he strapped himself into a chair and flew as high as 6,000 feet. Until the day a small plan flew under him.

“My face flushed,” Keith said “as I realized I’m 6,000 feet above the ground, higher than a plane, strapped into what is essentially a lawn chair. I panicked.” On landing, Keith was caught by a sidewind and he barely missed two cars before tumbling into the desert shrubs. That was Keith’s last Powerchute flight.

Part of that adrenaline junky still exists, though perhaps minimized. Why else would he bend steel heated to thousands of degrees while also bending the rules of design? Keith doesn’t consider himself an artist, but looking at the fine detail work he does with hard metals signifies otherwise.

Keith is a fine artisan to know if you need metal work; and he’s a fine man to know if you need a friend.

PHOTO GALLERY

Wickenberg Homes

Home #1

Keith crafted all the handrails, huge planters and fencing.

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Home #2

Keith crafted all the gates using 100-year-old recovered barn wood.

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Scottsdale Home (Photos courtesy of J. Gurley)

Keith built the exterior metal work (he did not craft the garage-style door or the interior aluminum door.

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Keith’s Home Workshop

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Jason Hedgrick’s Workshop: Where Keith Creates

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Matt Simon, Chef

Giant of a Chef in a Small Town

Matt Simon is the best thing that’s ever happened to foodies in Black Canyon City (BCC), Arizona. Maybe the best thing to happen to BCC ever, which is saying a lot because many fine creative folks have happened to BCC!

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Nora Jean’s Koffee Kitchen Entrance

Ordinary guy Matt Simon rides his four-wheeler across BCC to his job and when he enters Nora Jean’s Koffee Kitchen, the restaurant he opened in 2014, it’s like Clark Kent entering a phone booth… he soon emerges wearing a cape… but in Matt’s case, his super power is revealed when he dons his chef garb and takes command of his kitchen.

Matt’s creative space, his kitchen, takes up nearly half of the restaurant space and diners can see everything that happens back there.

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While he might look like an average restaurant owner, Matt’s creds go much deeper. He knows just about everything there is to know about cooking foods from cultures the world over, and he understands the chemical reactions of ingredients when they’re mixed or heated or allowed to rest, etc., yet Matt is especially steeped in the ways of French cuisine with their sauces, breads, braised meats and unlimited varieties of cheeses and mushrooms.

Matt makes eggs Benedict look easy. He doesn’t break a sweat over making falafels from scratch. He whips us compote or roux or clarified butter or an orange meringue pie as though he’s buttering a slice of bread. Matt freely shares recipes and cooking tips with his customers. And he’s the reason Nora Jean’s is the pulsing heart of BCC, frequented by locals and out-of-towners alike.

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In the culinary storm that rumbles through Nora Jean’s most days of the week, Matt is the eternal calm at its center. He survived classical French cooking training so nothing can rattle him. His command of the kitchen is mesmerizing and most of his patrons want to be like Matt and cook like Matt, which is why his monthly cooking classes always sell-out.

Matt is patient with those of us who struggle with properly peeling an apple or de-skinning salmon or cranking linguine through a pasta machine.

Patient. That word perfectly describes Matt.

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In his steady way, Matt honors his mother, Nora Jean Kay-Askew, every day. Her dream had always been to open a small breakfast and lunch cafe with her two sons. When Nora Jean passed away in 2011, the cafe dream faded until Matt moved to BCC with his wife Kelly, who had grown up there. Kelly’s mother and Matt’s mother had been best friends for years. 

Now, Matt has a four-person team of highly-trained employees who understand why each preparation step is important. Flora, Sam, Chris and May busily take, cook and deliver orders to customers they call by their first names.

“In addition to knowing our customers as friends, timing the cooking process is one of the most important aspects of serving meals,” says Matt. “Each food must be completed, plated and served at the right temperature.”

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Having cooked in professional kitchens for most of his adult life, Matt’s internal clock has developed into a sixth sense.

“I must be aware of my surroundings,” Matt says, “watching what other cooks are doing, what I’m cooking and listening to what customers are ordering.” Matt exudes calm at the center of his modest kitchen and his watchful eye means the swirling storm never does damage.

Although French cooking traditionally calls for lots of butter, cream and wine, Matt applies a healthy twist to his food preparation, such as offering salads with quinoa, farrow and black barley. His exposed kitchen allows customers to literally see the freshness of his produce and other ingredients.

In the winter, Nora Jean’ is closed on Mondays; in the summer, the  restaurant closes on Mondays and Tuesdays. Matt begins his day at 2 a.m. and gets to the restaurant by 2:30 or 3:00 a.m. to bake the bread and pastries and cook bacon and potatoes so they’re ready when the breakfast crowd begins arriving at 6 a.m.

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Matt only serves breakfast and lunch, but it takes him until 5 p.m. to get the kitchen ready for the next morning and to catch up on food orders and paperwork. He goes to bed around 8 p.m. before waking up at 2 a.m. to start all over again. 

“Nora Jean’s was going to be a grab-and-go place,” Matt says about its opening. “We only had two tables with seating and quickly learned people wanted to sit and eat.”

Matt added tables and hired more people, one of the first signs that he would adapt his restaurant to meet the needs of his customers, ensuring his success. 

“Because we thought customers would take their food with them, we started with only a few plates, most of which were disposable,” Matt says. “Soon I had to buy real plates. I started small because we only had the TurboChef.”

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Within three months of opening, Matt bought a stove and began to make quiches, breakfast sandwiches and eggs cooked in muffin tins. He allowed the restaurant to grow organically, investing in equipment as needed and not before.

Matt set a target revenue for his first year in business and he hit it!

Early Start

Things haven’t always been easy for Matt. He started working in 1988 at the age of 14 as a dish washer at Pinetop Country Club in Pinetop, Arizona, the first year Swiss Chef Claude Nicolet ran the club’s kitchen. Chef Nicolet had come from the Boulders in Carefree and brought along his well-trained crew. Being young and inexperienced, Matt took ribbing from the crew but he jumped at the chance to enter a seven-year apprenticeship with Nicolet.

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“One of my first assignments was to uniformly slice carrots,” Matt says, “and fill a huge eight-inch deep hotel-size pan. Chef inspected the carrot slices and found two that were not uniform, so he threw the entire pan out and made me start over. I didn’t like it too much, until I realized what he was teaching me.”

That hardline approach made Matt into a chef who rarely misses a beat, but who also has a sense of humor and shows kindness to staff and customers. The rigor of his training led to more rigor. Each year, Matt learned and mastered a different aspect of food and kitchen management, including pantry, lunch pantry, grill and sauté. 

Matt went to Northern Arizona University to be a physical therapist but instead majored in Hotel/Restaurant Management. During the summers, he worked at the White Mountain Country Club as Food and Beverage manager for two seasons and at Pinewood Country Club in Mund’s Park as sous chef (assistant manager to Chef) for three seasons.

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At 25, Matt was the executive Chef at Torreon Golf Club in Showlow, Arizona, for six years and then he worked at Hussaymampa Golf Club in Prescott, Arizona, as sous chef to be near Kelly, his girlfriend at the time (and now his wife).

Just before starting Nora Jean’s, Matt spent six years working for Compass group and managing cafeterias at American Express and American General Pharmaceuticals. Working nights, holidays and weekends got old, especially after Matt and Kelly married in 2009, and so Matt decided to start his own restaurant.

Growing the Business

Matt adds something new to the restaurant each year. In 2018 he added new tables. In 2017 he added milkshakes to the menu. In the future, he might add dinner one or two nights a week. 

Matt’s calm demeanor allows him to focus. “At Torreon Golf Cub, I was upset with the bread guy because he wouldn’t use color-coded bread tags to identify the days on which the bread was made. So I focused on learning to make all our breads that year, including rye, baguettes and ciabatta. The next year I focused on learning how to prepare chile peppers, and the next year it was grains.”

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This method of intense practice, practice, practice explains why Matt has perfected the dishes he serves at Nora Jean’s. And why customers walk in and ask him to fix them something special, without specifying what. They trust him and know whatever he makes will be good. 

“Some people, when I see them pull into the parking lot, I start making their meal,” Matt says. “I know what they want, if they avoid salt, and if they have a favorite food.”

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Over the last three years, Matt began giving his popular monthly cooking classes, which fill up fast with his die-hard fans and Nora Jean regulars. My husband Brent and I rarely miss a class. Matt and his team usually have a couple of dishes ready for tasting when we arrive, and then everyone eats again when the featured dishes are completed by the students. Amazingly, there are usually leftovers to take home for lunch the next day.

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We like the classes because we feel part of Matt’s extended family, which includes BCC and beyond, and we appreciate how he shares his joy of cooking. For instance, during the Southwest cooking class, we prepared pork tenderloins with a prickly pear demi-glaze and Ancho encrusted salmon with southeast rice and a pineapple salsa. A black quinoa salad with chunks of shrimp was spooned into roasted Poblano peppers and baked.

Our heads were spinning but Matt gingerly plated the food on pretty serving dishes as we students watched intently. He spooned on rice with roasted corn and black beans, topped it with salmon steaks and garnished the whole display with salsa.

As he created the food displays, Matt hummed. Surrounded by us students, who were oohing and ahhing, Matt hummed away, in the zone, appearing content. Although it was almost 8 p.m., you’d never know Matt had been in the kitchen since 2 a.m.

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As he was plating the food, he said, somewhat surprised, “Everything came out at the exact same time.”

Of course, it did.

Matt’s sixth sense is his internal clock.

Watching Matt navigate his kitchen that night as he danced to stir the saffron Chile sauce and the red onion confit while searing pork tenderloins, it was clear he wouldn’t want to be anywhere else.

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Past cooking class themes have included:

    • Appetizers
    • Spring Salads
    • Holiday Dishes
    • BBQ
    • Middle Eastern
    • Southwest
    • Mexican/Latin
    • Asian
    • French
    • Italian Part I & II
    • Pies
    • Desserts

At the end of this article, check out the list of dishes prepared in each of the classes listed above. In our most recent winter class on Comfort Foods, we cooked these dishes:

      • Pot Roast
      • Beef Stew
      • Chicken and Dumplings
      • Bacon Wrapped Smoked Meatloaf
      • Shepard’s Pie
      • Macaroni and Cheese
      • Baked Chicken with Roasted Root Vegetables

Because he’s tasting food all day, Matt doesn’t usually eat meals. Plus, his life can get hectic, not just with his work schedule but with his family’s two dogs, four cats, chickens and ducks.

“I don’t enjoy cooking at home because we don’t have a gas stove,” Matt says. “Sometimes I’ll just eat cereal for dinner.”

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Doesn’t seem right that this master chef would dine on Cheerios, Raisin Bran or Grape-Nuts.

But that’s just like Matt; saving his creative cooking energy for his devoted diners. 


Class Menus

Appetizers: Steak au Poivre Potatoes; Chicken Satay with Peanut Sauce; Mushroom Strudel with Goat Cheese; Seared Tuna with sweet soy and Baked Wontons; Bacon-wrapped scallops; Ancho Shrimp Stuffed Jalapeño Poppers wrapped in Bacon; Baked mini Brie; Gouda and Beer Fondue Bread Boule; Cheese Puff Tower; Eggplant Ricotta Bites; Vegetable Bundles with Herb Citrus Dip; Steamed Mussels (or Clams) with Grilled Bread.

Spring Salads: Marinated Mushroom Salad: Asian Cucumber Salad; Spring Berry Salad with Goat Cheese and Strawberry Vinaigrette; Asparagus and Red Quinoa Salad; Roasted Asparagus Salad with Toasted Almonds and Balsamic Reduction.

Breakfast: Eggs Benedict; Hollandaise Sauce; Crepes; Crepes Suzette; Buttermilk Biscuits; Sausage Gravy; Quiche; Roast Red Pepper, Asparagus and Goat Cheese Frittata.

Holiday Dishes: Roast Turkey; Roast Duck; Pork Crown Roast; Chestnut Stuffing with Chorizo; Cornbread Stuffing with Longanizo; Chipotle, Cinnamon and Honey-Glazed Sweet Potatoes; Creamy Mashed Potatoes; Carrot and Turnip Puree; Haricot Vert and Burnt Butter, Lemon and Almonds; Blood Orange/Pomegranate Demi Glaze; Cranberry Orange Sauce; Turkey Gravy.

BBQ: Vinegar BBQ Sauce; Mustard BBQ Sauce; Basic BBQ Sauce; Matt’s BBQ Sauce; BBQ Pulled Pork; BBQ Brisket; BBQ Chicken; BBQ Babyback Ribs; Coleslaw; Vinegar-Based Slaw; Roasted Potato Salad; Baked Beans; BBQ Spice Mix; Pickling Liquid for Vegetables.

Middle Eastern: Hummus; Babba Ganoush; Addas Mutabel (Lentil Salad); Jerusalem Salad; Tabouleh; Falafel; Pita; Chicken Shawarma; Tarator; Tzatziki Sauce; Beef Kefta.

Southwest: Spiced Chicken Salad; Ancho-Crusted Salmon with Pineapple Salsa; Spiced Pork Tenderloin with Prickly Pear Demi-Glace and Red Onion Confit; Rice; Grain- and Shrimp-Stuffed Poblano with Saffron Chile Sauce.

Mexican/Latin: Carne Asada; Citrus Pork Carnitas; Chicken Tinga; Yucatan Chicken Skewers; Refried Beans; Black Beans; Spanish Rice; Guacamole; Salsa Verde; Chipotle Salsa; Pico de Gallo; Enchilada Sauce; Chimichurri; Jicama Salad.

Asian: Chicken Pho; Mongolian Beef; Lo Mein Noodles; Vegetarian Stir Fry; Panang Curry; Lettuce Cups; Chilled Sesame Broccoli Salad.

French: Five mother sauces (Espagnole, Bechamel, Veloute, Tomato and Hollandaise); Boef Filet en Croute (Beef Wellington); Chicken en Croute; Fish en Papillote; Roast Rack of Lamb Persille; Pate Choux; Pastry Cream; Creme Brulee; Creme Anglaise (Vanilla Sauce).

Italian Part I: Basic Pasta; Ciabatta; Pizza Dough; Chicken Picatta; Braciole; Bechamel Sauce; Tomato Sauce; Tomato Bruschetta; Caprese Salad.

Italian Part II: Porcini Pasta; Pork Osso Buco; Lamb Shank; Ravioli; Potato Gnocchi; Ricotta Gnocchi; Risotto.

Pies: Basic Pie Dough; Chicken Pot Pie; Veloute; Shepard’s Pie; Fruit Pie; Apple Crisp; Lemon (or Orange) Meringue Pie.

Desserts: Creme Anglaise (Vanille Sauce); Creme Caramel (Flan); Creme Brûlée; Pastry Cream; Lemon Curd; Pate a choux; Raspberry Coulis.


Photo Gallery

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