Chef To Chef
A Talk & Demo with Jacques Pépin & Angie Mar
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The legendary Chef Jacques Pépin was Julia Child’s dear friend and co-host on Jacques & Julia Cooking at Home. He joined Les Trois Chevaux chef and proprietor Angie Mar for a dynamic conversation and a demo on how to make oxtail bourguignon. Watch as Angie prepared her take on the classic French beef stew and asked Jacques about his time filming and cooking with Julia, his culinary life, and his Jacques Pépin Foundation. Introduced by Cherry Bombe founder Kerry Diamond.
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Read the Transcript
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CHECK OUT OTHER JULIA JUBILEE RECORDINGS
KITCHEN TOOLS FROM le creuset
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GROCERY LIST
HERE’S EVERYTHING YOU’LL NEED TO MAKE ANGIE’S OXTAIL BOURGUIGNON
Olive oil (2 tablespoons)
3 pounds oxtail (1.375 kilograms)
Salt
Flour (¼ cup/30 grams)
1 bottle of red wine (750 milliliters)
Beef stock (5⅓ cups/1.255 liters)
10 cipollini onions
3 medium carrots
1 pound cremini mushrooms
1 head garlic
1 bunch thyme
2 bay leaves
Handful fresh parsley
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get the recipe
don’t miss these books by Angie & Jacques
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Photo by Kevin Tachman
Angie Mar
Angie Mar was the proprietor and executive chef of The Beatrice Inn in New York City’s West Village from 2013 to January 2021. After purchasing the restaurant from Graydon Carter in 2016, she transformed it into a culinary hotspot. Under her stewardship and unique vision, The Beatrice Inn received a rave two-star review from Pete Wells in The New York Times in autumn of 2016, and Mar was named Food & Wine Magazine’s Best New Chef in 2017. Her first book, Butcher + Beast: Mastering The Art of Meat, was released to wide acclaim in October 2019 and was nominated for an IACP Award. Her highly anticipated new restaurant Les Trois Chevaux will open in Spring 2021.
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Photo by Tom Hopkins
Jacques Pépin
Jacques Pépin is an internationally renowned chef, author of 30+ cookbooks, and host of 13 PBS-TV series. Born in Bourg-en-Bresse, near Lyon, France, he first began cooking as a child in his parents' restaurant Le Pelican. At age 13, he started his formal apprenticeship at the distinguished Grand Hotel de L’Europe. He then worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Pépin was the personal chef to three French heads of state, including Charles de Gaulle.
In 1959, he moved to the United States and worked first at New York's historic Le Pavillon restaurant, then served for 10 years as director of research and new development for the Howard Johnson Company. He studied at Columbia University, earning an M.A. degree in 18th-century French literature in 1972.
He is the recipient of countless awards, including the American Public Television’s Lifetime Achievement Award, A Daytime Emmy Lifetime Achievement Award, and La Légion d’Honneur, France’s highest civilian honor. An American Masters film chronicling his life Jacques Pépin: The Art of Craft, debuted on PBS in May 2017. His most recent cookbooks include Quick & Simple, Menus: A Book For Your Meals and Memories, Poulets & Légumes, and A Grandfather’s Lessons. In 2016, his daughter and son-in-law created a foundation in his name that furthers culinary education in underserved communities; he is also an avid painter. Learn more at www.jp.foundation and www.jacquespepinart.com.
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Donna Yen
Donna Yen is Cherry Bombe’s Events and Membership Director
THE JULIA CHILD ISSUE!
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