Total #beefporn#meatgood#beatriceinn#girlchef#chefgirl#nyc#yum#Repost @angiekmar (@get_repost)
Every fall season we release a new dry aging technique... one that we’ve worked on the entire year prior. Whiskey Aging, Lavender Aging- Every season it always seems to be one of the most polarizing things I do at the Beatrice, which is perfectly fine with me. Because what we turn out at the beginning of each Autumn/Winter season is always new, exciting and for me, something to truly push the industry forward. And whether you understand the concept or not, there’s no denying that’s exactly what we do.
This Autumn/Winter menu we chose to focus on the vine clippings from France- Pinot Meunier and Muscadet especially. Cooking with these vines may be new in America, but in France the Cote de Bœuf’s origin was to be cooked over Pinot Meunier vines and many an old recipe called for the vines as an ingredient itself. We’ve just taken that concept a bit further.
100-Day Pinot Meunier Vine Aged Beef. Cut as it would be in the boucheries of Paris. Finished with vanilla pommes purée, and a Périgord truffle Demi-glacé. Finally released, and on the menu now at the Bea. ✌🏼🖤🐮
Slippery little suckers. 💕
#bts yesterday whilst we play with our food on the set of #butcherandbeastthecookbook
Wearing: @stellamccartney @chrisairebeverlyhills
I remember the summer you bought the @beatrice_inn and I was living around the corner. You called me over to try this flaming duck dish you were working on for your first menu as the chef/owner. It was as amazing then as it is now and I’ve had it more times than I can count. One of many favorite dishes made by you. Love you @angiekmar and I am so over the moon about this @foodandwine cover! #meatmeatthebea#nyceats#westvillage#badbetch#beatriceinn#foodandwine
Excited, humbled, and forever grateful to be a part of the @foodandwine family.
In 2017 they gave me the honor of gracing the cover for Best New Chef. And today, I am besides myself to see a version of our Duck Flambé on the cover of the December issue. This is a dish that was inspired by my father and my family, and our holiday gatherings... Thank you @foodandwine for allowing me share it with the world. xoxo
cc: @justinchapple @jordanarothman @notesfromacook @danicalo @fwscout @niloumotamed @dana_bowen @katehedd @patlafrieda
When bae sends you photos of your beef from the cutting room floor, and your knees get weak. 🥰
Our 60-Day Dry Aged Côté de Bœuf. Thé top 1% of beef in the country, hand picked for the Bea... As it should be. cc: @patlafrieda 🖤
Powerhouse New York chef @angiekmar dishes on her culinary upbringing. .
Go to hospitalitydesign.com to find out more. Pictured: The eclectic @beatrice_inn, helmed by Mar, in New York’s West Village. 📸: courtesy of Angie Mar #hospitalitydesign
Embracing my inner Italian, whilst wearing my vintage Italian. 🖤
With humble roots as our after school lunch, that evolved into a dinner party favorite, that eventually became a lazy Sunday ritual... Spaghetti and Langoustines.
@jacklyn_tran @misterman206 @painkllrcon... here’s looking at you babes. ✌🏼❤️🍝
#bts of shooting #butcherandbeastthecookbook with @johnny_miller_
Styled by: @annebetduvall
In my very literal element, with the juxtapositions that inspire me the most- high and low, grit and posh, street and couture, history and modernism, all of which encompass the beauty that is New York City✌🏼🖤👯♀️
Got to speak with @beatrice_inn chef/owner @angiekmar last month on where she gets inspiration and advice--#linkinbio . And if anyone wants to go for their 90-day lavender aged beef, I am like available 👀, because this is the indelible mark Iowa has left on me. 📸: @beatrice_inn
being a part of #butcherandbeastthecookbook was one of my main motivations for coming back to work @thebeatriceinn. any book, but particularly a book with photos & recipes, is quite a labor of love (+blood, sweat, & tears). coming to a bookstore near you in fall 2019.
Champvallon de Tête.
One of my favorite things to cook, and favorite story to tell... A dish that originated from a love affair between a king and his favorite mistress... Mme de Champvallon not only won King Louis XIV’s heart through his royal stomach by making a version of this unctuous dish, but she survived the guillotiné as well.
Veal head and beef cheeks, braised into submission, until velveteen and sultry- I imagine Madame herself would have embodied those qualities as well.
Moral of the story: We only cook the food of champions. ✌🏼🖤💋
On the menu now. Coming to a cookbook soon.
Last night was magical. Between the company, the food and this glorious Crystal Negroni, it was perfect. Highlights include chicken liver pate with blueberry compote and whole grain mustard, foie gras poutine, allium and foie gras on compte cheese and bread, duck flambé, Cote de boeuf and the cassoulet. The desserts were also OUT OF THIS WORLD. Run, don’t walk, to one of the best meals I’ve had. @beatrice_inn is bonkers.
Several months back, we made the decision and the commitment not to live, create or serve by anyone else’s standards, but the ones of our own making. To push ourselves and each other to compete with and better ourselves, thereby bettering our entire team. And since then, I have never been so creative, so passionate, so inspired, so happy, and had so much fun with the amazing team I am honored to get in the trenches with day in and day out.
Today was a true testament to how far we have come.
Let them carry on boys.
Après nous le déluge. 🖤
PC: @meredithjenks for @thrillist
90-Day Dry Aged Lavender Beef. Smoked in oak, buried in lavender and then left to its own devices. We grill them and finish with black anchovies and herbs de Provence butter. Feminine, ethereal, savory- a dish that truly f*cks with the mind in its complexities.
On the menu at the Bea. Coming to a cookbook next year. #butcherandbeastthecookbook 🖤
PC: @_jessiemk one of my many talented cooks
These word webs are something that I don’t often share, perhaps because it’s such an intimate process for me. But these papers are extremely special to me and a peak into my mind, and how I create. Whether inspired by the @alexandermcqueen line or a Salvador Dali painting, or a sliver of time that was once the city that I love, these papers have it all. The madness. The ugliness. The beauty. The impertinence. The boldness. The fragility. The frustration. The triumph. The ideas and inspiration that eventually get translated to the plate. It’s all outlined on these papers for every dish, for every season that we’ve created since the inception of this restaurant in its currant and evolving form. Excited to finally share them, and my creative process with you all. 🖤#butcherandbeastthecookbook
Styled by: @annebetduvall
@fwscout @patlafrieda and @msquinn1002 thank you for encouraging me to finally share the depths of my very private world during this project. it means more to me than you will ever know. ❤️
When bae lets you take George for the weekend... you floss @oscardelarenta and take yourself out for some pasta. ✌🏼❤️🐗🍝💋 #bts
Wearing: @oscardelarenta @fernandogarciam1205 @bulgariofficial
George the Wild Boar: curtesy of my love @patlafrieda
🐂🐂This crazy hot mess is the fantastic 60 day dry aged cote de boeuf medium rare. Man the age funk really comes through, a little strong for me but overall this thing satisfies. Some day I'll spring for the 160 day whiskey aged tomahawk. Sigh some day. Not pictured though is an absolutely amazing milk braised pork shoulder. The milk actually helps break down the proteins and tenderizes the pork. Chef Angie Mar who we caught a glimpse of really knows meat. #steakofthemonth#beatriceinn#nyc#nycsteak#meatpalace#cotedeboeuf#twocows
Spent my Sunday with this badass lady for a photoshoot chowing down on burgers with some fabulous people. Thank you @angiekmar for asking me to join the fun! I am honored and so frigging excited for you! 😘
260-Day Whiskey Aged Porterhouse & T-Bones.
Pan roasted, and finished with langoustine butter and white truffles... only four steaks left from this run that I do once or twice a year. On addition tonight at the Bea. ✌🏼🖤🐮
Quarantined to bed...
So decided to go through the shots from the last two weeks of #butcherandbeastthecookbook 🖤
Three more days before we wrap.
cc: @johnny_miller_ @jfeldmar @alisonfargis @msquinn1002 @amandaenglander