Chef Angela Marie Perkins serves up ways to help in Stark County
First of an occasional series of stories profiling chefs in Stark County.
Chef Angela Marie “Angel” Perkins is executive chef and proprietor of Poggio Amorelli Bed and Breakfast at 832 S. Main St. in North Canton.
This house, once her husband Ken Swickard's family home, underwent a transformation into a bed and breakfast in 2012, officially opening in 2014. Spanning 8,000 square feet, the building also boasts fully furnished apartments.
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Perkins' culinary journey is a fusion of passion and compassion, deeply rooted in cherished memories of cooking alongside her Italian mother and grandmother. The art of infusing a pinch of this and a dash of that to craft simple yet delectable dishes has become her culinary philosophy.
Beyond her prowess in the kitchen, Angel has been a registered nurse for 27 years. During the COVID-19 pandemic, she assisted the Stark County medical team in vaccine administration and contributed by sewing masks. Her husband, an Air Force veteran, joins her in the kitchen as sous chef, and she said they often prepare meals for the local veteran community.
In 2014, Perkins embraced the challenge of Gordon Ramsay's MasterChef 5 and later returned for MasterChef 7, securing a spot in the Top 80 from a pool of more than 25,000 applicants across the United States. Completing courses at The Culinary Institute of America in Hyde Park, New York, and the professional pastry and baking program at The French Institute in Chicago also has contributed to her skill set.
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Fueling her passion for diverse culinary experiences has taken her on journeys across the United States, Canada, Europe and the Caribbean. Collaborating with chefs and home cooks in France, Germany and Italy, she has exchanged ideas and acquired new recipes and techniques.
At her North Canton bed and breakfast, a greenhouse on the deck blooms with organic herbs, and a garden spans the length of the building, embracing the farm-to-table concept. Perkins extends her culinary expertise by teaching cooking classes, covering everything from pasta to pizza to desserts. Her commitment to mentoring young chefs ensures the continuation of her legacy.
“I love to teach people to cook. The hands-on experience and the tastes afterward bring the lessons together. They become a delicious, shared memory for attendees," she said.
An avid baker, warming spices and citrus are on her list of preferred culinary ingredients. A favorite recipe she shared, her cranberry scones with a touch of orange zest, encapsulates her culinary preferences.
In a recent culinary experience, she graciously hosted a meal for me and three friends, with the invaluable assistance of her sous chef, Ken. We were treated to an array of dishes, starting with a crisp greens salad featuring a dill sour cream dressing. Handcrafted pasta in an authentic alfredo sauce followed, with slices of freshly baked French bread accompanied by rich butter. The dessert offerings were equally tempting, including a decadent chocolate mousse, crème brûlée, and an apple-raisin-almond crostada. I indulged in a sampling of each (perhaps more than just a nibble), every bite a delight.
These dining occasions are no rarity, as they are a regular feature often requested for bed-and-breakfast patrons seeking the unique experience of "D&B" – dinner and breakfast. Guests arrive at 4 p.m. to enjoy a personalized dinner, spend the night in comfort, and wake up to an equally impressive breakfast.
Apart from the bed and breakfast, classes and volunteering, Perkins' compassion shines through her belief in giving back to those less fortunate. She frequently prepares meals, desserts or bread and delivers them to those struggling to put a meal on their table.
For more details on Poggio Amorelli, connect Perkins on Facebook or by calling 330-812-2869.
CRANBERRY SCONES
Recipe by Angela Marie Perkins
Makes 8 scones
Ingredients:
4 cups plus 1/4 cup all-purpose flour
1/4 cup raw sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
2 teaspoons grated orange zest (2 oranges)
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 1/4 cups dried cranberries or other dried fruits
1 egg beaten with 2 tablespoons water, for egg wash
1/2 cup plus 2 tablespoons powdered sugar
4 teaspoons freshly squeezed orange juice
Steps:
Heat the oven to 400 F. Line a sheet pan with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, mix 4 cups of flour, 1/4 cup of sugar, baking powder, salt, and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas.
Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix just until blended. (The dough will look lumpy!) Combine the dried cranberries and the 1/4 cup of flour and add to the dough. Mix on low speed until blended.
Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under one inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a three inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with the egg wash, sprinkle with some extra raw sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the powdered sugar and orange juice and drizzle over the scon
Reach Bev at bshaffer@gannett.com or 330-580-8318.
This article originally appeared on The Repository: Angela Marie Perkins serves up kindness, authentic flavor at North Canton B&B
