While many chefs continue to chase down the latest trend in vegetables, Angie Mar of NYC's Beatrice Inn is sticking to what she knows best: transforming a cut of meat into a primal, elaborate feast. Mar, who approaches curating beef like a sommelier does fine wine, worked under some of the world's best chefs and butchers before transforming her West Village chophouse into a place The New York Times calls "one of the most celebratory restaurants in the city."

Chef Mar joined us to help us break in our brand-new event space, The Commons by Tasting Table, on June 26th and showed us firsthand her mastery over whole-animal cooking.