Crystal Madrigal, M.A., M.S. pauses while working on her agenda to reflect on life and the business built with her soon-to-be husband, Chef Thomas Litrenta. Their passion for each other and the inspiration behind the Chef in the Black Bandana is evident in their mission to feed Whidbey Island.
Their journeys began in the late 1970s, Thomas in Washington and Crystal in Texas. Thomas’ parents moved to Whidbey in the 1970s after his father was stationed in Oak Harbor. Crystal, whose Spanish ancestors can be traced to El Paso as early as the 1600s, was proudly raised throughout Texas.
Thomas learned Southern Italian cooking from generations of Calabrian women in his family. He mastered the tradition of handcrafted pastas, slowly cooked sauces, and scratch-made recipes. He honed his professional skills at Seattle’s most celebrated restaurants. He successfully owned and operated Agrodolce, an Italian restaurant in Seattle’s Fremont neighborhood.
Crystal’s curiosity sent her through several graduate degrees and careers. She succeeded in secondary education, non-profit management, corporate and community marketing, civil and criminal law, and dance education and performance. She retired at thirty-nine to pursue Art History.
Chef Thomas returned to Oak Harbor after the pandemic. It was then he and Crystal first met over Chef’s famous Arancinis. Their ambition, work ethic, and unconditional love inspired them to start a business combining their backgrounds. In April 2023, Chef in the Black Bandana opened to include Bandana’s Italian Market, Bandana’s Street Food, and Bandana’s Catering.
Crystal handles finance, marketing, community relations, and operations, while Chef Thomas produces Southern Italian menus and meals that celebrate the seasons. “He loves to challenge himself with new recipes. Never the same thing twice” she says, emphasizing their rotating menu sets them apart from other food establishments. “Changing menus is a large task. It requires discussion of what’s available, what we want to serve, and logistics such as sourcing, supplies, and marketing to support the new offerings. It is an exciting time when we transition food.”
Bandana’s Italian Market offers pastas, sauces, soups, to-go meals, bread, and desserts. Products can be used in conjunction or can be used to enhance one’s own recipes. There is a made-to-order menu of Italian sandwiches and pastas to be enjoyed through dine-in or take-out.
Bandana’s Street Food is seen at Whidbey Island farmers markets, festivals, and celebrations. It is renowned for its seasonal menu featuring “Stinky” the Smoker.
Bandana’s Catering creates menus unique to each client and event. They also offer holiday menus for Thanksgiving, Christmas, and beyond.
Chef in the Black Bandana prides itself on healthy foods crafted with love. For a taste, visit Bandana’s Italian Market at 1191 SE Dock St, Suite 2, Oak Harbor or online at chefintheblackbandana.com.
