1 00:00:00,000 --> 00:00:00,000 Funding for the Story of Cooking is provided by: 2 00:00:00,000 --> 00:00:00,000 FIT4MOM 3 00:00:00,000 --> 00:00:00,000 Walkabout Outfitter 4 00:00:00,000 --> 00:00:00,000 Biagio Cru and Estate Wines 5 00:00:00,000 --> 00:00:00,000 Chef Revival 6 00:00:00,000 --> 00:00:00,000 FOODYTV 7 00:00:00,000 --> 00:00:00,000 Chefs in the Kitchen 8 00:00:00,000 --> 00:00:00,000 and Taste This TV 9 00:00:00,000 --> 00:00:00,000 Hi and welcome to the Story of Cooking Today we're here at Delmonico's 10 00:00:00,000 --> 00:00:00,000 Which most people know because it's one of the oldest restaurants in America 11 00:00:00,000 --> 00:00:00,000 It opened up its doors in 1820 when Swiss brothers John and Peter Delmonico opened a restaurant 12 00:00:00,000 --> 00:00:00,000 that served french pastries 13 00:00:00,000 --> 00:00:00,000 it didn't become a full-fledged restaurant until 1837 when John and Peter Delmonico 14 00:00:00,000 --> 00:00:00,000 along with Lorenzo opened a nice big fine dining establishment 15 00:00:00,000 --> 00:00:00,000 In the 1700s New York was littered with Oyster sellers and coffee shops 16 00:00:00,000 --> 00:00:00,000 but there wasn't any fine dining 17 00:00:00,000 --> 00:00:00,000 and Delmonico's was the first to do that 18 00:00:00,000 --> 00:00:00,000 in fact they were the first to use the word restaurant, which was a French term 19 00:00:00,000 --> 00:00:00,000 so that's why they're credited with opening the first restaurant in America 20 00:00:00,000 --> 00:00:00,000 So let's go inside and check it out! 21 00:00:00,000 --> 00:00:00,000 Hi and welcome to the Story of Cooking! I'm Sarah Nicholas! 22 00:00:00,000 --> 00:00:00,000 Hi chef, nice meet you! 23 00:00:00,000 --> 00:00:00,000 Hi, welcome to Delmonico's 24 00:00:00,000 --> 00:00:00,000 Thank you, we're here with chef Billy Oliva 25 00:00:00,000 --> 00:00:00,000 and he's the executive chef and you've been here about six years 26 00:00:00,000 --> 00:00:00,000 Almost seven years, yeah, six and a half years 27 00:00:00,000 --> 00:00:00,000 And we're here to try some classic dishes and we're going to learn a little history about them 28 00:00:00,000 --> 00:00:00,000 Sure and there's loads of history here, lot of firsts: Baked Alaska, Bggs Benedict, Lobster Newburg 29 00:00:00,000 --> 00:00:00,000 You name it, all kinds of history as well 30 00:00:00,000 --> 00:00:00,000 Awesome, well let's do it! 31 00:00:00,000 --> 00:00:00,000 Why don't we head back to the kitchen 32 00:00:00,000 --> 00:00:00,000 Okay! 33 00:00:00,000 --> 00:00:00,000 All right chef, so we're back in the kitchen 34 00:00:00,000 --> 00:00:00,000 and you're going to show me some of the dishes that were invented here 35 00:00:00,000 --> 00:00:00,000 and obviously probably signature dishes of Delmonico's 36 00:00:00,000 --> 00:00:00,000 Absolutely so we're going to start with Eggs Benedict 37 00:00:00,000 --> 00:00:00,000 Why don't we start with our brio, so we're just going to 38 00:00:00,000 --> 00:00:00,000 Do you make your own brioche? 39 00:00:00,000 --> 00:00:00,000 We do downstairs, actually. We make all our own bread all our own desserts 40 00:00:00,000 --> 00:00:00,000 ice creams, everything is here 41 00:00:00,000 --> 00:00:00,000 Wow! 42 00:00:00,000 --> 00:00:00,000 And so, again, this was invented at Delmonico's, correct? 43 00:00:00,000 --> 00:00:00,000 Invented in Delmonico's 44 00:00:00,000 --> 00:00:00,000 So the Delmonico brothers liked to name dishes after their patrons 45 00:00:00,000 --> 00:00:00,000 so Mr and Mrs Le Benedict used to come all the time, They were regular customers 46 00:00:00,000 --> 00:00:00,000 and one day they says, you know what we come here all the time 47 00:00:00,000 --> 00:00:00,000 we're bored of the menu, create us a dish 48 00:00:00,000 --> 00:00:00,000 and this is what the Delmonico brothers came up with 49 00:00:00,000 --> 00:00:00,000 Well, thank you! 50 00:00:00,000 --> 00:00:00,000 and it's been around ever since 51 00:00:00,000 --> 00:00:00,000 so we're just going to pop this in the oven 52 00:00:00,000 --> 00:00:00,000 Okay 53 00:00:00,000 --> 00:00:00,000 and the next thing we'll do is 54 00:00:00,000 --> 00:00:00,000 first thing we have to remember is not to forget that 55 00:00:00,000 --> 00:00:00,000 Okay, yeah, that's usually what happens right? 56 00:00:00,000 --> 00:00:00,000 It's always what happens! 57 00:00:00,000 --> 00:00:00,000 And then we're going to start our hollandaise 58 00:00:00,000 --> 00:00:00,000 so here we have just some egg yolk that we cracked already 59 00:00:00,000 --> 00:00:00,000 I will dump that in 60 00:00:00,000 --> 00:00:00,000 and we have a little Tobasco 61 00:00:00,000 --> 00:00:00,000 You want me to put some of this in? 62 00:00:00,000 --> 00:00:00,000 Yeah, absolutely. We'll do a little lemon juice. 63 00:00:00,000 --> 00:00:00,000 Couple dashes? 64 00:00:00,000 --> 00:00:00,000 Yeah a couple dashes 65 00:00:00,000 --> 00:00:00,000 And we'll put a little tarragon vinegar 66 00:00:00,000 --> 00:00:00,000 So this is a tarragon vinegar reduction with pepper corn shallots 67 00:00:00,000 --> 00:00:00,000 Tarragon obviously 68 00:00:00,000 --> 00:00:00,000 Worcestershire 69 00:00:00,000 --> 00:00:00,000 (Sarah) Worcestershire sauce, okay 70 00:00:00,000 --> 00:00:00,000 So now the fun part 71 00:00:00,000 --> 00:00:00,000 Now we're going to whisk 72 00:00:00,000 --> 00:00:00,000 so if you want to do that we'll go over here to 73 00:00:00,000 --> 00:00:00,000 without you burning your hand you might want want to take a towel 74 00:00:00,000 --> 00:00:00,000 and just a figure eight motion, as kind of fast as you can 75 00:00:00,000 --> 00:00:00,000 Figure eight? Like this? 76 00:00:00,000 --> 00:00:00,000 Yeah 77 00:00:00,000 --> 00:00:00,000 So now we're going to add our butter 78 00:00:00,000 --> 00:00:00,000 and then here we have just a little cold water if it gets too thick we'll just thin it out a little bit 79 00:00:00,000 --> 00:00:00,000 So, shall we go together? Yup 80 00:00:00,000 --> 00:00:00,000 Is my hand in the way? 81 00:00:00,000 --> 00:00:00,000 No 82 00:00:00,000 --> 00:00:00,000 And that looks about good 83 00:00:00,000 --> 00:00:00,000 Now the trick is to keep it so it doesn't break 84 00:00:00,000 --> 00:00:00,000 (Chef) Keep it warm 85 00:00:00,000 --> 00:00:00,000 First we're going to season it a little salt and pepper 86 00:00:00,000 --> 00:00:00,000 and then we'll just take that 87 00:00:00,000 --> 00:00:00,000 how are we going to do that without 88 00:00:00,000 --> 00:00:00,000 actually got the right consistency 89 00:00:00,000 --> 00:00:00,000 Am I hired? 90 00:00:00,000 --> 00:00:00,000 That's it! When can you start? 91 00:00:00,000 --> 00:00:00,000 If this is my only job I'm sorry I have to decline 92 00:00:00,000 --> 00:00:00,000 I will keep that warm for a minute 93 00:00:00,000 --> 00:00:00,000 So, we have to lightly grill the prosciutto cotto so for that we have to go down to the broiler there 94 00:00:00,000 --> 00:00:00,000 Already? 95 00:00:00,000 --> 00:00:00,000 Make sure we have all our tools 96 00:00:00,000 --> 00:00:00,000 so we're going to come here 97 00:00:00,000 --> 00:00:00,000 Okay 98 00:00:00,000 --> 00:00:00,000 and we're just going to... this is cooked already so we just want to warm it up 99 00:00:00,000 --> 00:00:00,000 Sure 100 00:00:00,000 --> 00:00:00,000 That's going to go on the grill for a second 101 00:00:00,000 --> 00:00:00,000 Just flip it 102 00:00:00,000 --> 00:00:00,000 Okay so we just want to cook that, just want to warm it through 103 00:00:00,000 --> 00:00:00,000 So that's good, we don't want to dry it out too much 104 00:00:00,000 --> 00:00:00,000 Just going to grab our plate 105 00:00:00,000 --> 00:00:00,000 and we're almost ready to... you can actually smell the rosemary and the thyme 106 00:00:00,000 --> 00:00:00,000 Okay so we'll go back down on this side 107 00:00:00,000 --> 00:00:00,000 where we have our ham, we have our brioche 108 00:00:00,000 --> 00:00:00,000 so we're going to put this pot out of the way we'll slide that little one over 109 00:00:00,000 --> 00:00:00,000 On the flame, or no? 110 00:00:00,000 --> 00:00:00,000 Right on the flame, yup 111 00:00:00,000 --> 00:00:00,000 Oh we're going to reheat our eggs? 112 00:00:00,000 --> 00:00:00,000 We're going to reheat our eggs 113 00:00:00,000 --> 00:00:00,000 So we poached these earlier just so it will be a little bit easier 114 00:00:00,000 --> 00:00:00,000 when we poach them we use a little vinegar, white vinegar 115 00:00:00,000 --> 00:00:00,000 Do the swirl? 116 00:00:00,000 --> 00:00:00,000 Do the swirl 117 00:00:00,000 --> 00:00:00,000 and we crack the eggs into a small cup and they go in 118 00:00:00,000 --> 00:00:00,000 (Sarah) Just dump them all in? 119 00:00:00,000 --> 00:00:00,000 (Chef) Dump them in nice and easy 120 00:00:00,000 --> 00:00:00,000 All four? 121 00:00:00,000 --> 00:00:00,000 Yeah, this way in case we have an accident with one 122 00:00:00,000 --> 00:00:00,000 (Sarah) Poached eggs are very delicate 123 00:00:00,000 --> 00:00:00,000 So while the eggs are heating up 124 00:00:00,000 --> 00:00:00,000 we can start to plate the rest of the Eggs Benedict 125 00:00:00,000 --> 00:00:00,000 Perfect 126 00:00:00,000 --> 00:00:00,000 So, we'll move some of this stuff out of the way 127 00:00:00,000 --> 00:00:00,000 And bring this over here 128 00:00:00,000 --> 00:00:00,000 If you want to do it, or I can do the ham 129 00:00:00,000 --> 00:00:00,000 Okay 130 00:00:00,000 --> 00:00:00,000 (Sarah) Is this on you brunch menu? 131 00:00:00,000 --> 00:00:00,000 (Chef) This is on the menu all the time, never cut lunch, dinner 132 00:00:00,000 --> 00:00:00,000 and we sell tons of it 133 00:00:00,000 --> 00:00:00,000 So, that's ready and now we just wait for our eggs to get hot 134 00:00:00,000 --> 00:00:00,000 and because they're already poached we don't need to cook them for a long time 135 00:00:00,000 --> 00:00:00,000 we just need to warm them through 136 00:00:00,000 --> 00:00:00,000 The reason we do this is because we just sell so many of them 137 00:00:00,000 --> 00:00:00,000 Yeah, you would have to do it in advance I would think 138 00:00:00,000 --> 00:00:00,000 This is all the space we have, so 139 00:00:00,000 --> 00:00:00,000 Eggs Benedict is one of my favorites so I'm really looking forward to trying this 140 00:00:00,000 --> 00:00:00,000 I'd say these are probably hot enough 141 00:00:00,000 --> 00:00:00,000 Just drain the water really well 142 00:00:00,000 --> 00:00:00,000 and whenever the egg doesn't roll off that's a good thing 143 00:00:00,000 --> 00:00:00,000 (Sarah) You want to just? 144 00:00:00,000 --> 00:00:00,000 (Chef) Yeah right over there 145 00:00:00,000 --> 00:00:00,000 (Sarah) Well that failed 146 00:00:00,000 --> 00:00:00,000 Are you going to wipe the edges? 147 00:00:00,000 --> 00:00:00,000 (Chef) Yeah, we'll clean it up. We could change the plate 148 00:00:00,000 --> 00:00:00,000 That's good. 149 00:00:00,000 --> 00:00:00,000 (Sarah) Obviously I like a lot of hollandaise sauce 150 00:00:00,000 --> 00:00:00,000 (Chef) We might need to change the plate! 151 00:00:00,000 --> 00:00:00,000 So now what we're going to do, we're going to 152 00:00:00,000 --> 00:00:00,000 -Do you like truffle?\ -I do, I do 153 00:00:00,000 --> 00:00:00,000 -A lot of truffle? -I do 154 00:00:00,000 --> 00:00:00,000 Do you want to shave the truffle or do you want me to shave the truffle? 155 00:00:00,000 --> 00:00:00,000 You shave the truffle I don't want to ruin anything 156 00:00:00,000 --> 00:00:00,000 Okay I'll shave the truffle 157 00:00:00,000 --> 00:00:00,000 (Sarah) You had me at truffle when you said it earlier 158 00:00:00,000 --> 00:00:00,000 It's a rich dish 159 00:00:00,000 --> 00:00:00,000 (Chef) and then we're going to finish it with just little caviar 160 00:00:00,000 --> 00:00:00,000 So tell me about the truffles and the caviar 161 00:00:00,000 --> 00:00:00,000 So these are Périgord truffles from France 162 00:00:00,000 --> 00:00:00,000 they're in season now until about... I think they're around for about another month 163 00:00:00,000 --> 00:00:00,000 and the caviar is just an American caviar that we use to garnish stuff with 164 00:00:00,000 --> 00:00:00,000 (Chef) Might as well go all out 165 00:00:00,000 --> 00:00:00,000 and then just a little bit of green and that's it 166 00:00:00,000 --> 00:00:00,000 Perfect. Beautiful. 167 00:00:00,000 --> 00:00:00,000 Besides my mess up on the side of the plate 168 00:00:00,000 --> 00:00:00,000 other than that that was beautiful 169 00:00:00,000 --> 00:00:00,000 All right, this looks fantastic, now how about a Delmonico steak? 170 00:00:00,000 --> 00:00:00,000 That sounds good, let's go to the grill 171 00:00:00,000 --> 00:00:00,000 All righty! 172 00:00:00,000 --> 00:00:00,000 Okay so this is a lot of beef, it's beautiful. Go through your different cuts 173 00:00:00,000 --> 00:00:00,000 So here we have the boneless Delmonico steak 174 00:00:00,000 --> 00:00:00,000 this is a bone in Delmonico steak that's dry aged 175 00:00:00,000 --> 00:00:00,000 and this is our double Delmonico steak 176 00:00:00,000 --> 00:00:00,000 All right so how do you dress this up? 177 00:00:00,000 --> 00:00:00,000 It's very simple and we don't do a lot to these steaks 178 00:00:00,000 --> 00:00:00,000 it's just salt, kosher salt, and pepper 179 00:00:00,000 --> 00:00:00,000 and we'll just grind it up 180 00:00:00,000 --> 00:00:00,000 So we're just going to pull it out 181 00:00:00,000 --> 00:00:00,000 let's throw these on in the back 182 00:00:00,000 --> 00:00:00,000 Should we put this guy on? 183 00:00:00,000 --> 00:00:00,000 (Sarah) So do most people come in here and want medium rare steak? 184 00:00:00,000 --> 00:00:00,000 Always when I go to a restaurant that has good steak I always ask, well what does the chef like to cook it to? 185 00:00:00,000 --> 00:00:00,000 I would say probably the most is medium rare 186 00:00:00,000 --> 00:00:00,000 but we get well done and medium well and 187 00:00:00,000 --> 00:00:00,000 Yeah 188 00:00:00,000 --> 00:00:00,000 Sometimes... they're paying for it so it's their choice 189 00:00:00,000 --> 00:00:00,000 So these are just about done, so we'll have our guys finish them and we'll move on to the lobster newberg 190 00:00:00,000 --> 00:00:00,000 Perfect, thank you 191 00:00:00,000 --> 00:00:00,000 Awesome 192 00:00:00,000 --> 00:00:00,000 We'll get started 193 00:00:00,000 --> 00:00:00,000 So what we're going to do we're going to just take a little bit of oil and the lobster 194 00:00:00,000 --> 00:00:00,000 Just tell me what you need 195 00:00:00,000 --> 00:00:00,000 The lobster has been kind of cooked already so we're going to start with the lobster 196 00:00:00,000 --> 00:00:00,000 I'll take him 197 00:00:00,000 --> 00:00:00,000 And you said that it's been cooked in the sous-vide machine 198 00:00:00,000 --> 00:00:00,000 Yeah we cook it at a very low temperature 199 00:00:00,000 --> 00:00:00,000 and we cook it about say 50%, and then we cool it off really quickly and then we finish it to order 200 00:00:00,000 --> 00:00:00,000 Just because it would take too long, oh I'm sorry 201 00:00:00,000 --> 00:00:00,000 No you're fine 202 00:00:00,000 --> 00:00:00,000 So next we're going to take a little bit of the butter now 203 00:00:00,000 --> 00:00:00,000 And you can see as the lobster is finishing cooking that the shell is changing color 204 00:00:00,000 --> 00:00:00,000 and then we're going to go with some hedgehog mushrooms 205 00:00:00,000 --> 00:00:00,000 The next thing we're going to do is, we're going to deglaze it with a little bit of brandy 206 00:00:00,000 --> 00:00:00,000 This is the fun part 207 00:00:00,000 --> 00:00:00,000 Watch out (laughing) 208 00:00:00,000 --> 00:00:00,000 Staying back 209 00:00:00,000 --> 00:00:00,000 (Chef) Okay, so, put in a little brandy 210 00:00:00,000 --> 00:00:00,000 (Sarah) Flambé, right? 211 00:00:00,000 --> 00:00:00,000 (Chef) That's the fun part, that's actually why I wanted to become a chef 212 00:00:00,000 --> 00:00:00,000 So have the lobster there 213 00:00:00,000 --> 00:00:00,000 Very dramatic 214 00:00:00,000 --> 00:00:00,000 We have some lobster stock in that copper pot there 215 00:00:00,000 --> 00:00:00,000 So we're going to add that 216 00:00:00,000 --> 00:00:00,000 (Sarah) and there's no cream in that? Or just a little cream? 217 00:00:00,000 --> 00:00:00,000 (Chef) This is very little cream in this 218 00:00:00,000 --> 00:00:00,000 this is just the richness of the vegetables 219 00:00:00,000 --> 00:00:00,000 we use a little bit of star anise in here 220 00:00:00,000 --> 00:00:00,000 Oh wow, okay 221 00:00:00,000 --> 00:00:00,000 The star anise, fennel, onion, celery 222 00:00:00,000 --> 00:00:00,000 garlic, a lot of herbs 223 00:00:00,000 --> 00:00:00,000 (Sarah) It smells good 224 00:00:00,000 --> 00:00:00,000 And now we'll take all our vegetables, we'll take a little bit of asparagus, a little bit of carrots 225 00:00:00,000 --> 00:00:00,000 and this is really just for garnish 226 00:00:00,000 --> 00:00:00,000 the original dish was just lobster and toast and sauce 227 00:00:00,000 --> 00:00:00,000 So the vegetables just give it a nice... make it more interesting 228 00:00:00,000 --> 00:00:00,000 Lighten it up make it a little more... have a "fear" 229 00:00:00,000 --> 00:00:00,000 So next thing we're going to do is we're going to throw our brioche in the oven for a minute 230 00:00:00,000 --> 00:00:00,000 So you hand me that and I'll grab a tray 231 00:00:00,000 --> 00:00:00,000 So what are the menus that you always have, how often do you change your menu? 232 00:00:00,000 --> 00:00:00,000 We try to change about four times a year 233 00:00:00,000 --> 00:00:00,000 (Sarah) Just based on whatever is in season? 234 00:00:00,000 --> 00:00:00,000 (Chef) Yes 235 00:00:00,000 --> 00:00:00,000 and occasionally if I get bored every now and again it will change 236 00:00:00,000 --> 00:00:00,000 Have you invented any recipes here at Delmonico's? 237 00:00:00,000 --> 00:00:00,000 The bacon that we do on the menu now is mine 238 00:00:00,000 --> 00:00:00,000 one of the chickens, we do a Himalayan salt brick chicken, which is mine 239 00:00:00,000 --> 00:00:00,000 This? 240 00:00:00,000 --> 00:00:00,000 Yeah I take the rest of the lobster 241 00:00:00,000 --> 00:00:00,000 Oh Himalayans, I love cooking with Himalayan salt 242 00:00:00,000 --> 00:00:00,000 Yeah so we actually have bricks and we press, it's kind of like a brick chicken 243 00:00:00,000 --> 00:00:00,000 That sounds delicious 244 00:00:00,000 --> 00:00:00,000 (Chef) We press it with the Himalayan salt 245 00:00:00,000 --> 00:00:00,000 (Sarah) Nice 246 00:00:00,000 --> 00:00:00,000 (Chef) It comes out really well 247 00:00:00,000 --> 00:00:00,000 We're going to grab just a little cayenne and some of the herbs 248 00:00:00,000 --> 00:00:00,000 Chives? 249 00:00:00,000 --> 00:00:00,000 Yup, chives and Italian flat leaf parsley 250 00:00:00,000 --> 00:00:00,000 And in the sauce, when we make the sauce, there's a little bit of tarragon as well 251 00:00:00,000 --> 00:00:00,000 Kind of bring out that star anise flavor? 252 00:00:00,000 --> 00:00:00,000 Yeah. I kinda like that flavor 253 00:00:00,000 --> 00:00:00,000 It smells delicious 254 00:00:00,000 --> 00:00:00,000 This is just little bit of stock to just to thin it out a little 255 00:00:00,000 --> 00:00:00,000 so we can thicken it back up and make it a little richer 256 00:00:00,000 --> 00:00:00,000 (Chef) All right so we're about ready 257 00:00:00,000 --> 00:00:00,000 our butter is kind of incorporated into the sauce 258 00:00:00,000 --> 00:00:00,000 we're going to plate it, take our brioche out 259 00:00:00,000 --> 00:00:00,000 it's kind of a dish that gets a little messy 260 00:00:00,000 --> 00:00:00,000 so we're going to slide over just kinda to the table there 261 00:00:00,000 --> 00:00:00,000 and we'll use this dish here to plate it up 262 00:00:00,000 --> 00:00:00,000 So our brioche is going to go on the top 263 00:00:00,000 --> 00:00:00,000 Oh it really does smell really good 264 00:00:00,000 --> 00:00:00,000 Going to take this out 265 00:00:00,000 --> 00:00:00,000 So you can see that 266 00:00:00,000 --> 00:00:00,000 We leave it in the shell 267 00:00:00,000 --> 00:00:00,000 the reason we leave it in the shell is we just think that the shell protects the cooking 268 00:00:00,000 --> 00:00:00,000 protects the meat, keeps it from shrinking 269 00:00:00,000 --> 00:00:00,000 -and then sometimes the waiters -Will take it out? 270 00:00:00,000 --> 00:00:00,000 (Chef) Will take it out 271 00:00:00,000 --> 00:00:00,000 So I need a spoon from back there 272 00:00:00,000 --> 00:00:00,000 Oh sure absolutely, here you go 273 00:00:00,000 --> 00:00:00,000 It's a little big but it will work 274 00:00:00,000 --> 00:00:00,000 Let me just get some of the sauce 275 00:00:00,000 --> 00:00:00,000 Think we have enough sauce 276 00:00:00,000 --> 00:00:00,000 Okay, we're good 277 00:00:00,000 --> 00:00:00,000 Now we're going to finish it 278 00:00:00,000 --> 00:00:00,000 Kind of like we finished our Eggs Benedict 279 00:00:00,000 --> 00:00:00,000 Oh, so delicious 280 00:00:00,000 --> 00:00:00,000 This really is a rich dish 281 00:00:00,000 --> 00:00:00,000 When the truffles are in season we try and use them as much as we can 282 00:00:00,000 --> 00:00:00,000 Well people love truffles right? 283 00:00:00,000 --> 00:00:00,000 Yeah they go crazy for them 284 00:00:00,000 --> 00:00:00,000 The white truffles even more 285 00:00:00,000 --> 00:00:00,000 and then just a dollop of caviar on top 286 00:00:00,000 --> 00:00:00,000 clean the plate and that's it 287 00:00:00,000 --> 00:00:00,000 This looks beautiful, I can't wait to try it all 288 00:00:00,000 --> 00:00:00,000 Let's go out to the table and we'll talk a little bit about the history of the three dishes 289 00:00:00,000 --> 00:00:00,000 and obviously enjoy some good food 290 00:00:00,000 --> 00:00:00,000 Sounds good 291 00:00:00,000 --> 00:00:00,000 All right chef, so again everything looks beautiful, let's kind of start somewhere, where would you like to start? 292 00:00:00,000 --> 00:00:00,000 Why don't we start with the Eggs Benedict 293 00:00:00,000 --> 00:00:00,000 It's definitely a popular dish in the south too 294 00:00:00,000 --> 00:00:00,000 I kind of always thought of it as being a southern thing until I came here 295 00:00:00,000 --> 00:00:00,000 And Sunday brunch and hangover food and all kinds of stuff 296 00:00:00,000 --> 00:00:00,000 Yeah it's good hangover food, that's true 297 00:00:00,000 --> 00:00:00,000 Gotta get everything in there 298 00:00:00,000 --> 00:00:00,000 Tell us again what's all in the dish as well 299 00:00:00,000 --> 00:00:00,000 So we have Périgord, we have some nice toasted buttered brioche, we have a little prosciutte cotto 300 00:00:00,000 --> 00:00:00,000 a cooked Italian ham with rosemary, thyme 301 00:00:00,000 --> 00:00:00,000 we have some American caviar and some Périgord truffle 302 00:00:00,000 --> 00:00:00,000 That ham is really delicious 303 00:00:00,000 --> 00:00:00,000 Yeah it has nice flavor. It works really well with the eggs 304 00:00:00,000 --> 00:00:00,000 And that hollandaise sauce is second to none! 305 00:00:00,000 --> 00:00:00,000 That was yours! 306 00:00:00,000 --> 00:00:00,000 That's delicious I like that a lot 307 00:00:00,000 --> 00:00:00,000 So let's move on to the lobster newberg and we'll save the steak for last 308 00:00:00,000 --> 00:00:00,000 So we have a lot of history about this dish 309 00:00:00,000 --> 00:00:00,000 It was Captain Wenberg who was a good, he was a fisherman, spent a lot of time in the ocean 310 00:00:00,000 --> 00:00:00,000 in the 1800s, he was also friends with, he was a trader, an importer/exporter 311 00:00:00,000 --> 00:00:00,000 He spent a lot of time here when he would be in New York with the Delmonico brothers 312 00:00:00,000 --> 00:00:00,000 they became very good friends 313 00:00:00,000 --> 00:00:00,000 and he brought this recipe to them 314 00:00:00,000 --> 00:00:00,000 and he says well, you have to make it for me and they did 315 00:00:00,000 --> 00:00:00,000 and they loved it 316 00:00:00,000 --> 00:00:00,000 then the Delmonico brothers had a falling out 317 00:00:00,000 --> 00:00:00,000 so they took the dish off the menu and their customers complained 318 00:00:00,000 --> 00:00:00,000 so they said okay, we have to put it back on the menu 319 00:00:00,000 --> 00:00:00,000 but we're not going to put it back on the menu as lobster ala Wenberg 320 00:00:00,000 --> 00:00:00,000 because we don't want to speak to him anymore and we don't want to associate with him anymore 321 00:00:00,000 --> 00:00:00,000 so it became lobster newberg 322 00:00:00,000 --> 00:00:00,000 That is delicious 323 00:00:00,000 --> 00:00:00,000 That sauce is amazing 324 00:00:00,000 --> 00:00:00,000 That star anise really comes out 325 00:00:00,000 --> 00:00:00,000 Yeah it comes through, and a little bit of the cayenne 326 00:00:00,000 --> 00:00:00,000 It's a little bit of a process to do but it's worth it 327 00:00:00,000 --> 00:00:00,000 We're going to save that for later 328 00:00:00,000 --> 00:00:00,000 and then the last one is the Delmonico steaks 329 00:00:00,000 --> 00:00:00,000 And this is the... 330 00:00:00,000 --> 00:00:00,000 This is the wet aged boneless rib eye 331 00:00:00,000 --> 00:00:00,000 Okay 332 00:00:00,000 --> 00:00:00,000 And it's just grilled salt and pepper, and we finish it by brushing it with a little bit of butter 333 00:00:00,000 --> 00:00:00,000 and some fried onions 334 00:00:00,000 --> 00:00:00,000 and there's a history behind this? 335 00:00:00,000 --> 00:00:00,000 Well what I know about the Delmonico steak was back in the 1800s 336 00:00:00,000 --> 00:00:00,000 the Delmonico brothers, it wasn't always a rib eye 337 00:00:00,000 --> 00:00:00,000 it was whatever they thought was the best that was available to them at the time 338 00:00:00,000 --> 00:00:00,000 Today it's the rib eye just because of the fat content, the richness of the steak 339 00:00:00,000 --> 00:00:00,000 and it works really well for us, we sell hundreds of them 340 00:00:00,000 --> 00:00:00,000 Oh I bet 341 00:00:00,000 --> 00:00:00,000 I'll push those to the side 342 00:00:00,000 --> 00:00:00,000 Okay 343 00:00:00,000 --> 00:00:00,000 So this isn't steak related but I hear there's some supernatural history as well? 344 00:00:00,000 --> 00:00:00,000 Oh there is a little bit of supernatural history 345 00:00:00,000 --> 00:00:00,000 Is it haunted? 346 00:00:00,000 --> 00:00:00,000 They say it's haunted 347 00:00:00,000 --> 00:00:00,000 Back in the 1800s the restaurant was actually nine floors 348 00:00:00,000 --> 00:00:00,000 So there was a restaurant, there was a hotel, there was all kinds of things going on here 349 00:00:00,000 --> 00:00:00,000 And the rumor is that somebody was murdered upstairs and a lot of ghost stories 350 00:00:00,000 --> 00:00:00,000 There was another gentleman who used to clean up here at night 351 00:00:00,000 --> 00:00:00,000 and he said every night the ghosts had a party here down in the basement 352 00:00:00,000 --> 00:00:00,000 Well this place actually was a site for a lot of parties, cotillions, balls back in the day 353 00:00:00,000 --> 00:00:00,000 it was where the rich elite Europeans and Americans came to visit 354 00:00:00,000 --> 00:00:00,000 Sure, there was a lot of firsts here 355 00:00:00,000 --> 00:00:00,000 The first lady's luncheon was held here 356 00:00:00,000 --> 00:00:00,000 It was the first restaurant also to hire a woman 357 00:00:00,000 --> 00:00:00,000 it was the first restaurant to allow women to congregate 358 00:00:00,000 --> 00:00:00,000 as well as all the different firsts on the culinary end 359 00:00:00,000 --> 00:00:00,000 And it was the first place to use the term restaurant 360 00:00:00,000 --> 00:00:00,000 Restaurant, printed menus 361 00:00:00,000 --> 00:00:00,000 This steak is delicious by the way, if I didn't say so 362 00:00:00,000 --> 00:00:00,000 All right so these are Abe Lincoln's favorite potatoes, correct? 363 00:00:00,000 --> 00:00:00,000 That's it 364 00:00:00,000 --> 00:00:00,000 and there's a lot of history too about people who were patrons here, correct? 365 00:00:00,000 --> 00:00:00,000 So a lot of favorite people. Mark Twain, every president since Abraham Lincoln has been here 366 00:00:00,000 --> 00:00:00,000 Charles Dickens, the Wolf of Wall Street was another one that used to frequent here 367 00:00:00,000 --> 00:00:00,000 I bet you have people that come back here everyday for lunch too 368 00:00:00,000 --> 00:00:00,000 Not necessarily famous people 369 00:00:00,000 --> 00:00:00,000 We get a lot of regulars, yeah 370 00:00:00,000 --> 00:00:00,000 The bar is filled with a lot of characters that come in every single day 371 00:00:00,000 --> 00:00:00,000 So these are the potatoes, the Abe Lincoln potatoes 372 00:00:00,000 --> 00:00:00,000 So the story about this is Abe Lincoln loved these potatoes, and I'm sure I'm going to as well 373 00:00:00,000 --> 00:00:00,000 Oh I thought there were going to be mashed 374 00:00:00,000 --> 00:00:00,000 There's just a few calories in here 375 00:00:00,000 --> 00:00:00,000 Oh my goodness 376 00:00:00,000 --> 00:00:00,000 That's amazing 377 00:00:00,000 --> 00:00:00,000 Can't really go wrong though 378 00:00:00,000 --> 00:00:00,000 Cheese baked and cream, butter, potatoes 379 00:00:00,000 --> 00:00:00,000 Awesome 380 00:00:00,000 --> 00:00:00,000 That would go good on the side of a steak 381 00:00:00,000 --> 00:00:00,000 It works perfect 382 00:00:00,000 --> 00:00:00,000 And the next dish we have is our dessert 383 00:00:00,000 --> 00:00:00,000 Baked Alaska 384 00:00:00,000 --> 00:00:00,000 And it was invented here by Charles Ranhofer 385 00:00:00,000 --> 00:00:00,000 who was one of the first celebrity chefs 386 00:00:00,000 --> 00:00:00,000 so it's a layer of baked meringue and inside is what we call, it's kind of a cross between 387 00:00:00,000 --> 00:00:00,000 an ice cream and a semifreddo, so say a banana semifreddo 388 00:00:00,000 --> 00:00:00,000 There's an apricot jam 389 00:00:00,000 --> 00:00:00,000 Nice 390 00:00:00,000 --> 00:00:00,000 underneath that, and then on the bottom is walnut sponge 391 00:00:00,000 --> 00:00:00,000 Wow I'm kind of embarrassed to say I've never actually eaten one of these 392 00:00:00,000 --> 00:00:00,000 We're going to cut it open 393 00:00:00,000 --> 00:00:00,000 So you can see the meringue, then you have the banana, 394 00:00:00,000 --> 00:00:00,000 then there's the apricot jam and on the bottom is the walnut sponge 395 00:00:00,000 --> 00:00:00,000 I'll turn it around so we can get a better look 396 00:00:00,000 --> 00:00:00,000 and then from there just dig in 397 00:00:00,000 --> 00:00:00,000 That's never a problem 398 00:00:00,000 --> 00:00:00,000 The perfect baked Alaska, you should be able to, what we tried for anyway, 399 00:00:00,000 --> 00:00:00,000 you should be able to get everything 400 00:00:00,000 --> 00:00:00,000 the middle part can't be too cold, otherwise if it's too cold you won't be able to go all the way through 401 00:00:00,000 --> 00:00:00,000 It's delicious 402 00:00:00,000 --> 00:00:00,000 and the apricot and the banana go really well together 403 00:00:00,000 --> 00:00:00,000 They do, they really do; and the walnut cake 404 00:00:00,000 --> 00:00:00,000 Thank you so much, chef, everything has been absolutely delicious, beautiful and great history 405 00:00:00,000 --> 00:00:00,000 and I've really enjoyed myself thank you so much 406 00:00:00,000 --> 00:00:00,000 Thank you 407 00:00:00,000 --> 00:00:00,000 Thank you so much for joining me on this Story of Cooking 408 00:00:00,000 --> 00:00:00,000 I'm Sarah Nicholas and just remember behind every story is a great recipe! 409 00:00:00,000 --> 00:00:00,000 Funding for the Story of Cooking is provided by 410 00:00:00,000 --> 00:00:00,000 FIT4MOM 411 00:00:00,000 --> 00:00:00,000 Walkabout Outfitter 412 00:00:00,000 --> 00:00:00,000 Biagio Cru and Estate Wines 413 00:00:00,000 --> 00:00:00,000 Chef Revival 414 00:00:00,000 --> 00:00:00,000 FOODYTV 415 00:00:00,000 --> 00:00:00,000 Chefs in the Kitchen 416 00:00:00,000 --> 00:00:00,000 and Taste This TV 417 00:00:00,000 --> 00:00:00,000 For a copy of any of the recipes that you've seen on today's show 418 00:00:00,000 --> 00:00:00,000 visit the website below 419 00:00:00,000 --> 00:00:00,000 Offer made by the Story of Cooking Production