Angie Mar

Dinner doesn't get simpler or more elegant than this pan-roasted chicken. To make it, a whole chicken is cut into eight pieces, then roasted with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread. "I'm on record as being a slavering fan of Angie Mar's glam-bomb fare," says Senior Editor Kat Kinsman, who is a super-fan of Mar (a 2017 Food & Wine Best New Chef) and first tried this dish to-go. "But the take-out foil pan filled with roasted grapes, garlic, and rosemary; fatty drippings; and the sloppiest, cook's-treat parts of a chicken (my favorite) may be the best thing she ever served me." Seek out a best-quality bird for this simple, focused dish, such as a pastured chicken from whiteoakpastures.com.
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Perfect for a dinner party or any sort of special occasion, this stunning dish from Angie Mar is a project that's well worth your time. The crab and scallops lend a delicate sweetness, and the sherry sauce brings nuttiness and brightness. Almond flour is essential, as it holds the filling together and gives it texture.
If chanterelle mushrooms are out of season, porcini, hedgehog, or trumpet mushrooms will make a good substitute as they are floral, but there is no mistaking chanterelles for this recipe. You may choose to strain the puréed mushrooms through a fine mesh sieve if you'd prefer a smooth cream. Angie likes the depth and dimension of the purée in the finished product and prefers to leave it as is.
Where do we draw the line between the inherent desire to be hospitality professionals who make our guests happy, and the minimum requirement of what we need monetarily to survive as a business?
Duck Stock
Rating: Unrated
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A simple stock, made from roasted duck necks and water, produces a clean, mild, deeply savory flavor. Reserve duck neck meat for a ragù or pasta filling.
At The Beatrice Inn, Angie Mar loves using cuts from Pat LaFrieda Meat Purveyors for their quality and attention to aging. The cold-smoking technique in this recipe captures the flavor of slow roasting over a wood fire in a fraction of the time.
Fresh haricots verts are quickly cooked in beef fat just until they’re crisp-tender, giving them deeply savory flavor without overcooking them. The acidic lemon juice and licoricey tarragon add just enough bright, light flavor to this rich side dish.
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The tartness and texture of the blackberry conserva is a nice contrast to the rich, silky pâté. Spoon leftover blackberry conserva on pancakes, waffles, or ice cream.
Bowls of this hearty stew, filled with cannellini beans, gold potatoes, and duck meat, are served with toasted baguette to soak up the delicious broth. If duck stock and legs are unavailable, substitute chicken stock and legs, or make your own duck stock by following this recipe.
Fresh haricots verts are quickly cooked in beef fat just until they’re crisp-tender, giving them deeply savory flavor without overcooking them. The acidic lemon juice and licoricey tarragon add just enough bright, light flavor to this rich side dish.
The tartness and texture of the blackberry conserva is a nice contrast to the rich, silky pâté. Spoon leftover blackberry conserva on pancakes, waffles, or ice cream.
Bowls of this hearty stew, filled with cannellini beans, gold potatoes, and duck meat, are served with toasted baguette to soak up the delicious broth. If duck stock and legs are unavailable, substitute chicken stock and legs, or make your own duck stock by following this recipe.
The duck fat caramel will be perfectly thick and sweet by the time the apples are tender, providing a rich sauce that pairs perfectly with smoky duck breast.
The Belmont
Rating: Unrated
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To replicate the flavor of smoked Galliano, which chef Angie Mar creates and uses at The Beatrice Inn, this version of the cocktail uses smoky Islay Scotch.
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This rich cake is delicious served with a dollop of crème fraîche or, as they serve it at The Beatrice Inn in New York City, with a scoop of white truffle ice cream and shaved white truffles.
Dry white wine helps cut through the richness in the gravy, bringing a balanced acidity to this hearty dish. Homemade sausage is well-seasoned and not overly sweet, so choose a savory or spicy blend if substituting for store-bought sausage.
Angie Mar, chef at The Beatrice Inn in New York City, models her roast duck on the one her father made every Christmas. After a prolonged salt cure, he’d cold-smoke it so the fat picked up the whiff of sweet smoke. Then he’d slow-roast the bird until it resembled the crisp-skinned, mahogany-hued ducks that hang in the windows in Chinatown. Mar serves hers with a rich sauce of reduced duck broth and tart cherries as a nod to the cherry trees in the Pacific Northwest where she grew up. If you have a smoking gun, use it to give a hint of smoke to the duck. If you don’t, no worries; the duck is plenty delicious smoke-free.
F&W Best New Chef 2017 Angie Mar, of NYC's The Beatrice Inn, is a master with meat, like this enormous, decadent and completely fabulous dry-aged beef rib roast. Mar's trick is to take the meat out of the oven for 30 minutes during its overall cooking time, which creates evenly cooked and perfectly juicy meat thoughout the roast. Slideshow: More Prime Rib Recipes
F&W Best New Chef 2017 Angie Mar, of NYC’s The Beatrice Inn, uses flavorful beef suet in the flaky crust for this plum tart. It is both savory and sweet, and makes an elegant and delicious summer dinner with wine. Slideshow: More Savory Pie and Tart Recipes