BOKA Executive Chef, Angie Roberts

While recently staying at Seattle’s luxury Hotel 1000, experiencing the talent of Executive Chef Angie Roberts and her team at BOKA Kitchen + Bar was a pleasure.

Roberts was named Executive Chef in September, 2007. She presents a creative kitchen and commitment to local, seasonal, and organic ingredients.  BOKA incorporates 85% organic ingredients in its menu items and is hoping to keep raising the bar. Roberts is an advocate of sustainable agriculture and local sourcing, which she has developed during her 15 years in Seattle.

Roberts focuses on simple, tasty recipes so her clientele can appreciate the flavor of each ingredient.

Prior to joining BOKA, Roberts served as the chef de cuisine of Flying Fish, and then a six-year tenure at the W Hotel in Seattle.  She accompanied Jean Michel Boulet to the James Beard House in New York and worked alongside James Beard Award-winner Jonathan Sundstrom and Maria Hines.

Chef Roberts is a native of the Pacific Northwest, growing up in Northern Idaho on a family farm. She began studying at 18, at Seattle Central Community College, both nutrition and culinary arts.  Currently, Roberts resides in Seattle and is a member of Slow Food Seattle.

Since Roberts joined the culinary team, BOKA has received acclaim in USA Today, Seattle Metropolitan, Edible SEATTLE, Seattle Sound, Sherman’s Travel, and Seattle Magazine.  The restaurant has also been featured on KOMO’s “Go Eat!” and “Extreme Tourist: Off the Beaten Path.”

Rather than the fancier fare we experienced, Chef Roberts chose to share a recipe for true comfort food that BOKA featured at a street fair.

BOKA Kitchen + Bar Mac n’ Cheese Recipe from Executive Chef Angie Roberts

BOKA Mac n' Cheese

Ingredients:

1 cup butter

1 cup flour

1 gal. whole milk

5 c. soft cheese (diced)

6 c. grated Beechers hand-made cheese*

Cooking Instructions:

1. Melt butter in large rondo.

2. Add flour and whisk for two minutes.

3. Add milk and whisk constantly until thick.

4. Turn off heat and add soft cheese. Then, let sit for five minutes.

5. Whisk until lumps are gone and add salt to taste.

6. Cool sauce and add grated Beechers cheese.

7. Cook a bag of mac noodles (following pasta cooking recipe) and cool on sheet trays.

8. Combine mac noodles and sauce. Then, cover with grated Beechers cheese and bake in oven.

9. Top with brioche bread crumbs and parsley. **

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MDH Notes:

* If you do not have Beechers cheese available, you may want to substitute a sharp white cheddar.

**I would probably brown the bread crumbs in a little butter before topping. However, Roberts’ recipe is delicious just the way it is.

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Freelance travel writer Maralyn D. Hill, The Epicurean Explorer, is President of the International Food, Wine & Travel Writers Association. Maralyn focuses on food, spas, travel, and wine, while still covering meetings, incentives, and corporate assignments.

Website, Blogs & Email: Where and What in the World, NoraLyn, IFWTWA Profile, mdhill@noralyn.com

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