chef angie2.jpg
Photo by Leslie Kelly
Feliz Navidad chef Angie! Taking Christmas off this year for the first time in forever.
Angie Roberts, the chef at BOKA

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Partridge in a Pear Tree? Chef Angie's Cooked It Up at BOKA

chef angie2.jpg
Photo by Leslie Kelly
Feliz Navidad chef Angie! Taking Christmas off this year for the first time in forever.
Angie Roberts, the chef at BOKA, the restaurant at Hotel 1000, has worked for some of the biggest names in Seattle (John Sundstrom, Maria Hines, Chris Keff) before getting called up to man her own kitchen. She gives credit to her grandmother as an early influence, but has learned a whole lot from the chefs she's worked with. Read more in part one of this week's Grillaxin Q&A.

SW: What's your biggest accomplishment since taking over at BOKA?

Angie: I would say building a team that I am extremely confident working alongside.

SW: Do you have a favorite holiday food tradition?

Angie: I work in a hotel and I am actually taking my first Christmas off in four years this year. I actually had to think to myself, okay what do "normal" people do on Christmas? But to answer your question, I usually take my line cooks out for dim sum on Christmas morning; it has been a fun tradition. This year, I'm staying home though. Sleeping in, making brunch and maybe even putting a little Bailey's in my coffee.

SW: Did you come up with that dish on BOKA's menu, the partridge in a pear tree? That's cute!

Angie: Yeah, I did. I tried using actual partridge last year and I wasn't really a fan. But I confitted it and served it with a savory pear tart.

SW: Speaking of partridge.... What's the strangest thing you've ever eaten? Is there any food that you just can't stand?

Angie: Sautéed escargot with garlic ice cream was the strangest thing I've ever eaten and also the answer to the second question.

SW: Where's your favorite low-brow dive in Seattle?

Angie: I love El Quetzal on Beacon Hill. That's my comfort food.

Check back for part three of this week's Grillaxin for a recipe from chef Angie Roberts.

 
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