Our Chefs

Betty Shugart  "The White Tornado"
Kitchen Manager and Chef

Betty Shugart a 37-year veteran has been a true pillar to the Angus Barn since joining the staff in 1965. Throughout the years her incredible talent has been a major contribution in earning the Angus Barn a multitude of awards including the Ivy, Dirona, BEDA, Wine Spectator Grand and the Fine Dining Hall of Fame. So many of her recipes have become legendary at the Angus Barn and have been published in cookbooks throughout the United States. From her incredible spoon biscuits  to her extravagant Wine Cellar creations, "Miss Betty's" culinary talents are immeasurable. And on top of all that her nonstop hard charging extraordinarily cleaning style has earned her the nickname  "The White Tornado". She is truly one of our treasures!

Walter J. Royal

Walter J. Royal is the executive chef of The Angus Barn Ltd. in Raleigh North Carolina.  Royal oversees the preparation of more than 5,000 pounds of beef every week. The 46 year-old chef flexes his creative muscles by developing special menus in the restaurant's exclusive Wine Cellar Room.

Alabama-born Royal acquired his passion for Southern food from his grandmother and mother and at age 14 decide he wanted to cook professionally.  He attended LaGrange College in Georgia and Auburn University at Montgomery, Alabama.  He went on to Nathalie Dupree's Cooking School in Atlanta.

In 1997, Royal's talents won him recognition from the Restaurant Guild International who named him the Five Star Chef of the Year. He is the first black chef to have received this prestigious award. Other awards have included Best Chef in the Triangle, James Beard Rising Star, Top Black Chef in America and one of the Top Five Chefs in the Southeast. Royal is also a founding member of Cystic Fibrosis' Master Chef Series, an annual event that has already raised over 1 million dollars for research of the dreaded disease. For the past 4 years, Royal has been the spokesperson for B & B Black History tours, on the influence of African American Southern culture and its food. Walter's recent accomplishments included an Angus Barn Achievement award, being featured in Ebony magazine, and Savoy magazine.  His most recent trip was in November 2002 where he showed his culinary talents at the Bermuda Cooking Festival, which will be featured in Gourmet Magazine.

House Recipes

ANGUS BARN CHOCOLATE CHESS PIE
1 UNBAKED PIE CRUST
1 STICK OF BUTTER
2 SQUARES BAKERS CHOCOLATE (SEMISWEET)
1 CUP OF SUGAR
2 EGGS (BEATEN)
1 TSP. VANILLA
DASH OF SALT

MELT BUTTER AND CHOCOLATE, MIX WITH OTHER INGREDIENTS WHICH HAVE BEEN BLENDED TOGETHER. POUR INTO A REGULAR PIE SHELL AND BAKE 35 MINUTES
(NO LONGER) AT 350°F. TOP WITH WHIPPED CREAM.


GIANT STUFFED SHRIMP AND PASTA IN SPICY CREAM SAUCE
STUFFING
2 Lbs. lump crabmeat  
1 yellow pepper, finely diced
1 red peppers, finely diced
1 rib of celery, finely diced
1/2 medium onion, finely diced
2 1/2 tsp.   Worcestershire sauce
1 1/4 tsp. Tabasco sauce
1 3/4 tsp. lemon juice
4 eggs
1 cup bread crumbs           
Salt and Pepper

Pick through crabmeat to remove any shells. Sauté' all vegetables. Mix all ingredients together in bowl.

SHRIMP 30 Large shrimp Shell and devein shrimp. Butterfly the shrimp. Coat the top of the shrimp with garlic butter. Mound approximately 1-2 ounces of stuffing on each shrimp. Drizzle garlic butter over the stuffing. Place on a greased sheet pan. Put in 450° oven for approximately 10-15 minutes.

PASTA
1 tsp. salt
1 1/2 tsp. dry mustard
1 1/2 tsp.  dry basil leaves
1 1/4 tsp. cayenne pepper
1/2 tsp. dry thyme leaves
1 1/2 TB. flour
3 Lbs. shrimp shells
4 TB. butter
2 cups water
1/2 cup finely minced onion
1 qt. heavy whipping cream
6 servings of cooked fettuccine or linguine noodles

Mix seasonings with flour and set aside. Place shrimp shells in skillet over high heat, add water and stir constantly until shells are dry and all water has evaporated and bottom of pan turns a  golden brown. Discard shells. Turn heat to medium, add butter and scrape pan to loosen all browned bits, cook a few minutes, stirring. Strain through a cheesecloth to remove any shell pieces. Return butter to pan, add onions and scrape bottom of pan. Cook two minutes, add seasoned flour. Stir. Add cream and cook until thick. Toss pasta in with the sauce until the pasta is fully reheated.


ANGUS BARN STUFFED POTATO
3 LBS. RED BLISS POTATOES
1/2 LB. BUTTER - SOFT
1 1/2 CUPS SOUR CREAM
1/2 CUP BACON BITS
1/2 CUP CHIVES
SALT AND PEPPER TO TASTE
1/2 CUP PARMESAN CHEESE

BOIL POTATOES IN LIGHTLY SALTED WATER UNTIL FALLING APART AND TENDER. ADD SOFTENED BUTTER, SOUR CREAM, BACON BITS AND CHIVES. ADD SALT AND PEPPER TO TASTE. PLACE IN BAKING DISH AND SPRINKLE WITH PARMESAN CHEESE. BAKE AT 350°F UNTIL TOP IS BROWNED. SERVES 10 PEOPLE.

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