Podcast appearances and mentions of Angie Mar

Thera Clark was born in the Rochester area, but ended up doing almost 2 decades coming up the restaurant ranks in NYC including stops at iconic restaurants Carbone and Angie Mar. She has been back in Rochester since COVID, and has fallen in love with the Finger Lakes wine scene, having since worked with some of the biggest names in the business!Mentioned in this episode:Joe Bean Coffee - Coffee that lifts everyone.Use promo code Lunchador for 15% off your order! https://shop.joebeanroasters.comPunches & PopcornThe masters of Couch Potato style Mike Huntone, Jason Bills, and Dr. Dominic D'Amore take a deep dive into the best and worst of martial arts films.Food About TownFood About Town hosted by Chris Lindstrom, focusing on restaurants, food and drink of all kinds, and whatever topics I want to cover! https://foodabouttown.captivate.fm/

Pauline is joined by two friends - award-winning chef Angie Mar and food industry investor/advisor Nisha McGreevy - for a discussion about the ins and outs of opening, running and scaling a restaurant. The three women delve into why most restaurants fail within their first year and what differentiates those that thrive from those that barely survive?

In this episode of “All The Buzz” host Sydney Sadick is joined by Chef and restauranter Angie Mar. The two discussed Chef Mar's hot new downtown restaurant Le. B which was the former home of her popular Les Trois Chevaux eatery. Find out what success tastes like in this brand new episode!

In this episode of The Accutron Show, our hosts David and Indrani welcome Executive Chef and Proprietor of The Beatrice Inn in New York City, Angie Mar, renowned for her vision and unequivocally modern interpretation of classic fine dining.  Mar is the niece of the legendary restaurateur and politician Ruby Chow, who was widely known in the Seattle community for her tireless work in Civil rights, equal opportunity for Asian Americans, women of color, and theLGBTQ community. Ruby was an integral figure in Mar's early life, teaching her the values of community involvement, advancement of underrepresented groups, and charity work. Hallmark of Mar's cuisine, are both refinement and elegance, and yet  familiar. Combining the flavors of Mar's Asian heritage with French technique, the food remains firmly stanced in Americana, with an undeniably global perspective. Tune in and savor this very interesting episode of The Accutron Show.EPISODE HIGHLIGHTS5:52 Yes, the New York dining scene is extremely competitive. However when we talk about fine dining and the chefs that are really changing the game and leading the way, it is tremendously supportive and wonderful. I have been very lucky to have the support of incredible chefs. 13:59 At the beginning of my career, when I go back to the interviews I did, I used to say that there were no issues related to being a woman in my industry. But as my career progressed, it became distinctively harder because I am a woman. 40:00 For me, to be the daughter of immigrants, to be in New York, an Asian woman cooking French cuisine, this is the most American thing that could happen to me.

Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the hospitality industry. In these episodes, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world and learn what they're doing and why.Today's guest is chef and restaurant owner Angie Mar of Le B in New York's West Village. Angie famously closed her restaurant The Beatrice Inn after the landlord raised her rent too high, and opened Les Trois Chevaux, a fine-dining establishment, right next door. Last month, she opened a new concept there, Le B, and announced Les Trois Chevaux would re-open uptown. Angie joins host Kerry Diamond to talk about embracing change, leaning into creativity, leading with emotion, learning on the job, and more. Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Angie: Instagram, Les Trois Chevaux, website

Do you have a go-to dish that you make from memory? Many of us lean on recipes for inspiration for our daily cooking, but there's something to be said about the meals we make off the cuff, over and over again. This episode explores the dishes we cook straight from memory, without consulting a cookbook or app. For instance, Sonya shares her almost weekly routine of roasting chicken, a classic dish from her childhood that she constantly riffs on. Kari reveals that she never makes roast chicken, and instead shares one of her go-to meals: a tomato-based, green bean stew taht she learned how to make from a friend. We also reflect on our favorite coconut lentil dish, which we both make entirely with ingredients we always keep on hand in our kitchens. This conversation shows us that the dishes we make automatically, without even thinking, are sometimes the most special ones. A good FOOD FRIEND can remind us that it's possible for a beautiful, home-cooked meal to come together quickly with a few pantry staples... and without a recipe. We hope this episode encourages you to think about the dishes you're making without a recipe. Reach out and let us know what you're cooking up, and we'll share it with the FOOD FRIENDS community so that we can all learn! ***Links to recipes and favorites from this week's show:Sonya's Seattle-style sheet pan chicken teriyaki Roast chicken with grapes by Angie Mar, via Food & WineMarcella Hazan's tomato sauceNY Shuk harissa and spices, and Diaspora Co spicesCrispy smashed potato recipe by J. Kenji Lopez-AltCurried coconut red lentils by Julia Turshen, The KitchnCashew cream via The KitchnWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

With this episode, we introduce a new recurring feature on the pod: Andrew Talks to Chefs Special Conversations. In these freestanding, short-form episodes, we'll be discussing news and topics that are on the minds of the industry with chefs, owner-operators, cooks, farmers, platform providers, and others. Our goal is a free, open, and honest exchange of ideas. In this inaugural episode, Angie Mar, chef and owner of Les Trois Chevaux in Greenwich Village, New York City, sits down to share her thoughts about the state of fine dining and whether or not the media's antipathy towards it aligns with the dining public, chefs, and cooks. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.  

When rent negotiations with her landlord were going south, Chef/owner Angie Mar knew it might be time to say goodbye to the historic New York City restaurant space that changed her life. So what did she do? She returned the keys, walked away, and rented the space right next door. Angie joins us to discuss her decision to close The Beatrice Inn, the challenges of 2020, the future of fine dining, and more. As Chef Angie’s fans know, she’s a bit of a glamour puss, so we also asked her a few questions about her fashion faves and her beauty routine. Tune in to learn more about this colorful and creative personality.Thank you to Catbird, the finest fine jewelry, for supporting this episode.

This season is all about finances. This week we talk about what it takes to parlay a successful pop up into a permanent home. Because sometimes there is a less traditional path is the one with taking.Our guests today are doing just that. Patricia Howard and Ed Szymanski have been operating Dame, a small English Restaurant as a long term pop up in the West Village since the beginning of the summer. And are currently working on a permanent home for next spring. They met working at The Beatrice Inn with Chef Angie Mar where Ed was a chef and Patricia ran operations.Photo Courtesy of DameHeritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

Chef Marianna Leivaditaki transports us to the Greek island of Crete. She gives us a masterclass in seafood, explains why fish heads are delicious and tells us stories of her fisherman father. Plus, we learn about the Food Timeline, the internet’s oldest and largest collection of food history; we make chef Angie Mar’s Chèvre Cheesecake; and Dr. Aaron Carroll explains a new way of thinking about nutrition labels. Get this week's recipe, Chèvre Cheesecake with Black Pepper–Graham Crust: https://www.177milkstreet.com/recipes/chèvre-cheesecake-black-pepper-graham-crust This weeks’s sponsor:  There’s something for every kid (or kid-at-heart) at KiwiCo. Get your first month free on select crates at kiwico.com/MILK

Chef Angie Mar is the award-winning chef-owner of The Beatrice Inn. We met when Angie was honored as a Food & Wine Best New Chef in 2017 and ever since then, The Beatrice Inn has been one of my favorite restaurants in New York. Some of my best recent memories of New York City have been early evenings and late nights perched at the corner of the bar drinking smoked Manhattans and gossiping with Angie over plates of her signature fried chicken. Before I moved to Hong Kong last year, I made sure my very last supper in NYC was whiskey-aged beef at the Bea. In this episode of the podcast we talk about how Angie has pivoted her business during the Covid-19 crisis and what could come next for chefs and restaurants in New York. You can find Chef Angie Mar on Instagram at: https://www.instagram.com/angiekmar/Butcher + Beast cookbook: https://www.amazon.com/Butcher-Beast-Mastering-Art-Meat/dp/0525573666The Beatrice Inn is in New York City's West Village: https://thebeatriceinn.com/Please donate to The Beatrice Inn Employee Relief Fund: https://www.gofundme.com/f/the-beatrice-inn-employee-relief-fundThank you so much for listening this early episode of Danica Lo & Company! Please subscribe to this channel and, if you like, please leave me a five-star rating. See you next time!

Pioneering Through The Pandemic. Chef Angie Mar’s unapologetic and over-the-top approach to food, life, and style is contagious. During one of the most stressful times in the chef, author, and entrepreneur’s career, we sat down with her to discuss how her storied, landmark restaurant, @beatrice_inn, has pivoted during the COVID19 pandemic both to serve the community, and the staff that she calls family. In this episode we discuss the stylishness of her food, the importance of mood and vibe, how she approaches cooking the way an artist approaches painting, her famous dry aging techniques, her far-from-traditional ways of writing recipes and creating menus, being a boss, her most thrilling restaurant guest, a current hot-issue topic in the food world, her enviable personal style, and the style of her home and table. Angie embodies the Story + Rain aesthetic and approach to life and style, and this is an in-depth conversation with a courageous, hard-working pioneer who does it all deliciously, with great attention to detail---and an even larger dose of glamour. It also includes an amazing lightning round of personal loves and recommendations that you can discover and shop here: 1. Butcher + Beast book by Angie Mar https://rstyle.me/+iZ1tCHh3U3Rdge4oHCirRQ 2. The Joy Of Cooking cookbook https://rstyle.me/+ofeT8h7dJ0sIAERkuLNgNA 3. McQueen Documentary https://rstyle.me/+zoEA7lyqMGuWSOjQHXKDEQ 4. Peaky Blinders English drama series https://rstyle.me/+CG4bVhxCIPb7mSN8LmG5lw 5. Scarlet Rouge lipstick by Tom Ford https://rstyle.me/+__pYVlgryqpuxjA49GN0Wg 6. Chanel ‘Mademoiselle’ fragrance https://rstyle.me/+eT-dwDKU8-PkwC0ibPa1VA 7. Gucci ‘Envy’ fragrance https://rstyle.me/+H-4ljz-ISuZm-Trf5fF7Mg 8. Angie Mar's recipe of choice for a birthday dinner, paired with champagne. Her Langoustine Pasta: https://www.storyandrain.com/article/food-drink-recipe-box-black-spaghetti-langoustines

Host Michael Ruhlman checks in with Angie Mar, the Executive Chef and Owner of The Beatrice Inn. Angie shares her updates on switching to take out and the perils of business interruption insurance. Then, Politico Reporter Zachary Warmbrodt gives more detail about the current state of insurance claims and the dilemma from the perspective of the insurance industry. Finally, Michael Ruhlman shares a simple recipe for home cooking that can provide comfort during uncertain times. Angie Mar: https://www.instagram.com/angiekmar/?hl=en The Beatrice Inn: https://thebeatriceinn.com/ Zachary Warmbrodt: https://twitter.com/Zachary?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Angie Mar, chef and owner of the Beatrice Inn in New York City. They discuss Angie’s very meat-centric cooking style and what it’s like to celebrate in the age of Covid-19. Plus, Angie shares her Julia Moment.  Image courtesy of  Johnny Miller.Inside Julia's Kitchen  is powered by Simplecast.  

On today’s show, we’re celebrating some of our friends in the chef community and airing a panel from our Jubilee Seattle conference with Chef Rachel Yang, Chef Renee Erickson, and Chef Makani Howell. These pillars in the restaurant community talk about leadership and navigating an ever-changing city. Chef Angie Mar of The Beatrice Inn in New York City and author of the new cookbook Butcher + Beast (and who happens to be a Seattle native!), moderated the panel, and Lara Hamilton, owner of the community cookbook store Book Larder, introduces everyone. Thank you to the Wines of Rioja for supporting today’s show. And thank you to our newest sponsor, Ecole Ducasse.

Angie Mar arrived back in New York City from a stint cooking in London, and found a restaurant landscape completely changed. After a painful period of self quarantine for the safety of the people around her, she put on her game face, went to her restaurant, and made some tough but necessary decisions to ensure a future for the business, and the financial stability of her team. The Beatrice Inn is known and lauded as a luxurious, over-the-top, and spendy place where the atmosphere is as much a draw as the food, but like any restaurant, it operates on razor-thin margins and faces an uncertain future. As the team prepped for service, Mar took a moment with Food & Wine senior editor Kat Kinsman to talk about adapting the restaurant's distinctive cuisine for delivery and take-out, the human cost of the pandemic on the hospitality workforce, and why it's important to acknowledge grief. The Beatrice Inn https://thebeatriceinn.com/take-out-menu/ The Beatrice Inn Employee Relief Fund https://www.gofundme.com/f/the-beatrice-inn-employee-relief-fund The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter https://www.foodandwine.com/newsletter-sign-up

Seemingly spawned from a more glamorous era, chef Angie Mar is a force of nature. Under her careful, curated approach, the Beatrice Inn restaurant—a New York City institution—has gone from exclusive cool-kid nightspot to an grown-up den of decadence with outstanding, unapologetically over-the-top food. This week, Angie sits down with Perrie to talk about her gorgeous first book, Butcher and Beast, and shares the touching story behind the pink feathered Oscar de la Renta dress she chose for the cover. We also talk about being a woman in a notoriously competitive industry, her skincare secrets (hint: it involves beef), and her unwavering love of fashion.    Follow @angiekmar on Instagram and @chef_amar on Twitter, and shop Angie’s book, Butcher and Beast, in bookstores and online.    For more on this episode, visit glamour.com/whatiworewhen. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

On this episode of "Open House with Team Reba", Reba and Eric discuss a few great events upcoming in the Seattle area:January 24th thru February 1st - Seattle Boat ShowDive into some of the awesome events and attractions at this year’s show—from free boat rides to craft beer. Show attractions are spread throughout both locations, so make sure to stop by both venues for the full Seattle Boat Show experience.Purchase tickets hereTuesday, Jan. 28 - Celebrity Dinner and Meet & Greet with Chef Angie Mar5 PM - Butcher + Beast Bash. Come meet Chef Angie Mar and celebrate the release of her new cookbook. You will hear about her remarkable journey from Seattle to the top restaurants in NYC, and learn the best of wine pairing tips from Advance Sommelier Christopher Chan. You'll enjoy student cooking demonstrations, sumptuous appetizers, and wine pairing personally selected by Chef Mar and Mr. Chan. Tickets include a complimentary copy of Butcher + Beast: Mastering the Art of Meat.7 PM - Celebrity Chef Dinner. An intimate, multi-course dinner prepared by Chef Mar and RTC Culinary students, with Christopher Chan sharing his wine expertise in RTC's Demonstration Kitchen for 48 lucky guests!Proceeds from the Celebrity Chef Dinner and Butcher + Beast Bash go to enhance RTC’s culinary arts program and support student scholarships.Tickets are limited so make your reservations today! https://foundation.rtc.edu/events/celebrity-chefSaturday, Feb 29th from 9:30 am – 2:30 pm - First-Time Homebuyer ClassDo you live in Washington and have a household income of under $145k annually? Then you could qualify!There are many FREE programs available for first-time homebuyers, including up to 5% of your loan amount in down payment assistance and reduced interest rates.Your first step to homeownership starts with our class. We’ll teach you how to:Get Down Payment AssistanceGet Reduced Interest RatesGet Financing and LoansBoost Your Credit ScoreNavigate the home buying processWrite a Winning OfferGet the facts about what it takes to purchase a home, and switch from tenant to homeowner in 2020!Saturday, Feb 29th, 2020 from 9:30 am – 2:30 pmRenton Chamber of Commerce625 S 4th St, Renton, WA 98057Taught by:Reba Haas of Team Reba, Re/Max Metro Eastside and Eric Aasness of Homebridge Financial.Lunch & refreshments provided. Space is limited – Register below to save your seat.Home Buyer Steps is a free Workshop approved by the Washington State Housing Finance Commission.Learn more and register here.

Welcome back to another great episode of "Open House with Team Reba". This week, Reba and Eric welcomed Chef Tony Parker, who is the Head Chef of the Culinary Arts Program at Renton Technical College, and Carrie Shaw, who is the Executive Director of the Renton Technical College Foundation. They talk about how renowned New York Chef Angie Mar is bringing her passion for all things luxury and meat to Renton Technical College on Tuesday, January 28th! Chef Mar is a Seattle native and the owner and Executive Chef of the famed Beatrice Inn in Manhattan. She'll be joined by the acclaimed Christopher Chan, Advanced Sommelier, winemaker, and radio host, for an evening of fabulous food and the best of wine pairing.Tuesday, Jan. 285PM - Butcher + Beast Bash. Come meet Chef Angie Mar and celebrate the release of her new cookbook. You will hear about her remarkable journey from Seattle to the top restaurants in NYC, and learn the best of wine pairing tips from Advance Sommelier Christopher Chan. You'll enjoy student cooking demonstrations, sumptuous appetizers, and wine pairing personally selected by Chef Mar and Mr. Chan. Tickets include a complimentary copy of Butcher + Beast: Mastering the Art of Meat.7PM - Celebrity Chef Dinner. An intimate, multi-course dinner prepared by Chef Mar and RTC Culinary students, with Christopher Chan sharing his wine expertise in RTC's Demonstration Kitchen for 48 lucky guests!Proceeds from the Celebrity Chef Dinner and Butcher + Beast Bash go to enhance RTC’s culinary arts program and support student scholarships.Tickets are limited so make your reservations today! https://foundation.rtc.edu/events/celebrity-chef

A rare, themed episode of the pod. Two chefs and two writers discuss the conceiving, making, and business of cookbooks. Paul Kahan takes us through his new Cooking for Good Times; writer Jamie Feldmar talks collaborating with top chefs like Angie Mar and Naomi Pomeroy; writer and editor Raquel Pelzel talks about acquiring cookbooks at Clarkson Potter and her own Umami Bomb; and chef Rob Newton explains the regional approach to his Seeking the South. And on his Toqueland blog this week, Andrew shares his working list of chef categories for the future that's already here.  ***LINKS***Andrew Talks to Chefs Official WebsiteCooking for Cook TimesJamie FeldmarTaste and TechniqueNew Orleans KitchenButcher + BeastRaquel PelzelUmami BombRob NewtonSeeking the South

Angie Mar's book is “a giant ‘F you’ to every other cookbook"… When Chef Angie Mar threw a party recently to celebrate the release of her new book, people were drinking from mini champagne bottles with straws. Her favorite part was “watching my guests scoop obscene amounts of caviar on their French fries and gnaw on rib bones, butter dripping down their arms on to their tuxedos.” This image encapsulates the whole feeling of Angie Mar’s book, Butcher and Beast, and restaurant, The Beatrice Inn. In this week's show, taped live on stage in New York, we hear the story of how, and why, Angie pursues her singular vision of carnal pleasure. Today’s sponsors: Go to DineinParadise.com to learn more. Go to Hallmark.com/sporkful to shop holiday cards for everyone on your list and use promo code SPORKFUL to get 20% off your card purchase. Go to Rothys.com/sporkful to get your new favorite flats in time for the holidays. Go to Sonos.com to learn more and complete your holiday shopping.

Angie Mar, co-owner and chef at the Beatrice Inn, introduces us to her world, a restaurant that cooks more animals than vegetables. We discuss smuggling beef, bone-marrow crème brûlée and her most polarizing dish—a 160-day whiskey-aged tomahawk rib-eye steak, which sells for more than $700. Plus, we learn about a society of beer can collectors; we share our recipe for Tunisian Chickpeas with Swiss Chard; and Dan Pashman tells us how grown-ups can get more out of Halloween. Share your Thanksgiving memories with us for a chance to hear yourself on Milk Street Radio! Here's how: 177milkstreet.com/thanksgivingmemories For this week’s recipe, Tunisian Chickpeas with Swiss Chard, visit: https://www.177milkstreet.com/recipes/tunisian-chickpeas For Deborah Ager's full story on beer can collectors, visit: https://narratively.com/they-meet-up-in-motels-across-americato-trade-old-beer-cans/ This week's sponsors: Go to https://www.fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout.

If anyone knows how to hustle, it’s Angie Mar. She took over the reins of the Beatrice Inn and turned the West Village spot from ho-hum to white hot, becoming a celebrated chef in the process. Angie just released her first cookbook, Butcher + Beast, and it’s as lush, creative, and contemporary as she is. We should also mention, like the Bea, it’s very, very carnivorous. Host Kerry Diamond sits down with Angie at the Beatrice Inn to talk meat, fashion, family, and hard work. Don’t miss their talk. Stay tuned to hear who Amanda Saab of Butter Bear Shop in Livonia, Michigan, thinks is the bombe!Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

Most of the guests on the show work for various chefs and restaurateurs before striking out on their own. But our guest today doesn't do things like most people. Angie Mar took the helm of the storied Beatrice Inn and then negotiated to purchase it from the owners a few years later. Angie is a lover of all things meat. She was a Food & Wine BNW in 2017, the year after she purchased the Beatrice Inn, which is still one of the hardest reservations to get in NYC.Photo Courtesy of Eric VitaleOpening Soon is powered by Simplecast.

You may think you know Angie Mar from her ultra-luxe Instagram feed, or maybe you've had the pleasure of indulging in a meal at her inventive, over-the-top restaurant, The Beatrice Inn. But the 2017 Food & Wine Best New Chef wants you to know about the blood, sweat, tears, and terrifyingly lean times that led up to her buying this classic property and pushing its legacy forward. And that has an awful lot to do with the way she hires, and how she mentors her team. Mar sat down with Food & Wine Senior Editor Kat Kinsman for a from-the-heart chat, and you're welcome to pull up a chair.

Angie Mar is the executive chef and owner of The Beatrice Inn. But her path to the culinary industry wasn

HRN’s Executive Director Caity Moseman Wadler speaks with Peter Cho about his buzz worthy restaurant Han Oak. In 2016, Cho opened the prix-fixe Korean-American restaurant in his home. In its debut year Han Oak has garnered Best New Restaurant recognitions from James Beard Foundation, Eater, Thrillist, GQ and Peter was named as one of Food & Wine Magazine’s 2017 Best New Chefs. From an early age, Peter Cho developed an intuitive grasp of cooking from his Korean immigrant mother. Peter, a native Oregonian, cut his teeth at New York City’s Spotted Pig before taking over as Executive Chef at its sister restaurant, The Breslin. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

A brilliant chef, motivator, entrepreneur, and storyteller, Angie Mar is a force of nature. Her inspired meat cookery at the restaurant she owns and operates in New York City, the Beatrice Inn, has won awards and recognition from fickle New York City critics. On this episode she shares her story of being reviewed by The New York Times (it’s a crazy story), as well as the day she was forced to fire her entire kitchen staff just hours before service (equally intense). Also on this episode, Deb Perelman of Smitten Kitchen tells us what the heck is stuck in the back of her freezer.

For a career-changer, Chef Angie Mar's ascent in the chef world has been nothing short of astounding. Andrew swung by her stylish, wildly successful West Village restaurant The Beatrice Inn to get her story, from her Seattle upbringing to her life as a real estate agent in Los Angeles to her decision to chuck it all and jump into the pro kitchen. They also discuss the unique culture and rituals behind the scenes at The Beatrice Inn and how she went about buying the business and making it into the huge success it's become. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Chef Angie Mar of the Beatrice Inn in NYC's West Village doesn't care about trends. And although she owns one of the hottest restaurants in the city, she doesn't eat out at buzzy new restaurants herself for fear of being inadvertently influenced by the food of other chefs. Instead she is true to her vision of big cuts of glorious beef, magnificently prepared, inspired by dinners made with her Chinese American father. On this episode of Speaking Broadly, Mar talks about the challenges of being a perfectionist in the kitchen but wanting to work on new projects, as well as what she learned about cows from the butchers of France and the UK.

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."

The boss behind The Beatrice Inn in New York City, Chef Angie Mar is one of the hardest working chefs we know and 100% an original. A late bloomer in the food world, she was in the real estate business for years and realized being a chef was her true calling. After culinary school, she worked for Chef April Bloomfield, then helped turn around The Bea, as she calls it. Not only did she garner rave reviews for the place, but she bought the restaurant from its owners last year. Tune in to hear more of Angie's impressive story. P.S. The news didn't break in time for our interview, but Angie is one of Food & Wine's Best New Chefs 2017. Make sure you pick up the issue. We're happy to see Food & Wine has recognized more female chefs this year than ever before.

Women Power and Fooding for a Cause is our topic today as Cynthia is joined by Angie Mar, Executive Chef at Beatrice Inn, in the West Village, and Beth Cling, Director of Communications for SHARE. SHARE is a nonprofit organization that helps women facing ovarian and breast cancers. We will be discussing A Second Helping of Life, a food event on Monday, September 19, 6:00-9:30pm, where 26 women chefs, with the aid of celebrity sous chefs (women personalities from media, entertainment, and publishing) will serve their signature dishes. The event will be held at Pier 60 at Chelsea Piers, and is in its 13th year.

Chef Angie Mar. This week on Sharp & Hot Emily Peterson sits down with Angie Mar, the executive chef of the Beatrice Inn. The Beatrice Inn, a restaurant located in the West Village, was opened by the editor of Vanity Fair, Graydon Carter, and has been under Angie’s control for the past year and a half. In Angie’s cooking, she plays a lot with masculinity and femininity by pairing savory meaty flavors with more sweet fruity flavors. On today’s show Angie talks about all the cool events that she will be cooking at in Nicaragua! “I really like the aspects of sweet and savory together. It’s a cool idea to have these beautiful large hunks of meat balanced out with something lighter and brighter and more feminine. That’s a lot of what we play with in the kitchen.” [17:00] –Angie Mar –Angie Mar on Sharp & Hot