The summer outdoor raw bars are closed, and it is time to take out the stew pot. Think that a bag of clams is only good for a chowder or a fritter? Think again! This dish takes delicately cured pork belly and tops it with marinated Wellfleet clams to make a dish worthy of a chilly fall night.Read More
We are thrilled to introduce Bekah Angoff to the Pangea community! Bekah joins us as a new Account Manager. She has been a chef for over 10+ years in some of Boston's best restaurants and knows seafood like the back of her hand. Bekah has a pretty impressive brag sheet, so make sure to ask her about her experience and pick her brain. And definitely ask her about skiing!
How did you first become interested in oysters?
I worked in a few seafood heavy restaurants as a young cook, so I was introduced to oysters quickly and painfully, via high volume dollar oyster nights. I luckily survived with all of my fingers intact. The most ridiculous thing I ever did with an oyster was garnish a Kusshi with feta cheese – an absolute abomination! The recipient of the oyster loved it, but insisted that I never, EVER do that again. For shame!
What were you doing up to a year ago?
A year ago I was working at a large seafood company as an assistant category manager, serving as an informational liaison between production and the sales team. Also, on the weekends, I am a coach for the Loon Mountain Freestyle Ski Team in Lincoln, NH.
What’s your favorite oyster and why?
Quonnie Rock – Salty, bright, clean, and perfect with champagne
What’s your drink of choice?
Milkshakes by day, bourbon by night.
If you had one super power, what would it be and why?
Superpower? How about flight, so I can escape the spoils of the MBTA.
What song are you digging right now?
Drop the Game – Flume and Chet Faker