Angie Mar Cooks a $700 Rib-Eye
Angie Mar, co-owner and chef at the Beatrice Inn, introduces us to her world, a restaurant that cooks more animals than vegetables.
Christopher Kimball’s Milk Street Radio
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Show Notes
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/
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