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Episode 321: Angie Mar of The Beatrice Inn

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Manage episode 181450022 series 1402068
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

On today's episode of THE FOOD SEEN, storied West Village chophouse The Beatrice Inn, was first a New York prohibition-era speakeasy in the 1920's, then a 50-year run as an Italian red-sauce joint, then becoming the legendary nightclub, later revived by Vanity Fair's Graydon Carter. It's fabled fate seemed at it's end in recent years, well, that was until Angie Mar came aboard with grandiose visions of a meat-centric Mecca. Mar's training in whole beast butchery and her time as sous chef at The Spotted Pig with April Bloomfield, helped her dream up dishes like 45-day Dry Aged Burger, Champvallon de Tête, Roast Duck Flambé, Smoked Rabbit for Two, 160-Day Whiskey-Aged Tomahawk Ribeye, and for dessert, a Bone Marrow Créme Brûlée ... because Mar does say, "at the end of the day, vegetables are never going to replace meat."

  continue reading

409 episodes

Artwork
iconShare
 
Manage episode 181450022 series 1402068
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

On today's episode of THE FOOD SEEN, storied West Village chophouse The Beatrice Inn, was first a New York prohibition-era speakeasy in the 1920's, then a 50-year run as an Italian red-sauce joint, then becoming the legendary nightclub, later revived by Vanity Fair's Graydon Carter. It's fabled fate seemed at it's end in recent years, well, that was until Angie Mar came aboard with grandiose visions of a meat-centric Mecca. Mar's training in whole beast butchery and her time as sous chef at The Spotted Pig with April Bloomfield, helped her dream up dishes like 45-day Dry Aged Burger, Champvallon de Tête, Roast Duck Flambé, Smoked Rabbit for Two, 160-Day Whiskey-Aged Tomahawk Ribeye, and for dessert, a Bone Marrow Créme Brûlée ... because Mar does say, "at the end of the day, vegetables are never going to replace meat."

  continue reading

409 episodes

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