Chef Carolynn Angle Makes Roasted Beet Salad

chef: carolynn angle
location: standard tap, philadelphia, pa
recipe: roasted beet salad

Culinary influences?
My mother and grandmother, and Julia Child.

Where did you learn to cook?
Was fortunate enough not to go to culinary school and was lucky enough to learn from great chefs when I was just starting out.

Favorite cookbook?
The Way to Cook by Julia Child.

What's the one ingredient you could not live without?
Garlic.

Favorite Microbrew beer or wine?
Sly Fox Pub Ale and Philly Brewing Company Kenzinger

Favorite music to listen to while cooking?
Toots and the Maytalls, Ry Cooder and Manual Gilban (Mambo Sinuendo), Led Zeppelin, Tito Puente, Buena Vista Social Club, and Etta James.

What is your favorite type of food?
I grew up in an Italian household, so it would have to be Italian food. The first style of cooking I learned as a child.

Most memorable meal?
Every summer growing up we would have a family reunion at my uncle's farm. After playing and talking all day, we would all gather around on big picnic tables and eat homemade spaghetti and meatballs, sausage and hard shell crabs. The crabs were simmered in tomato sauce and each table got a big pot full of sauce and crabs and we were allowed to eat as much as we wanted. All of it was made by my mother and grandmother. It's also where I got my taste for cheap beer, when my uncles would pour me some and tell me not to tell anyone.

Most memorable dinner guest?
The coolest person I have ever cooked for was Chuck Jones, the guy who drew the bugs bunny cartoons. He drew a chef Bugs on a linen napkin for us after the meal.

Most irritating celebrity chef?
Where do I start?.... They are all irritating, I don't watch the food network for that reason.

What makes indie food better?
When it is done well, it is the closest thing to eating a good hot meal at home. Ingredients are fresh and simple, healthy and nutritious. That doesn't exist anywhere in chain restaurants or places that are in it solely for the profit.

—Rebecca Troutman, Associate Editor, [email protected]