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Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,# Exported by Aegisub 3.2.2\NFunding for the Story of Cooking is provided by:\NFIT4MOM\NWalkabout Outfitter\NBiagio Cru and Estate Wines\NChef Revival\NFOODYTV\NChefs in the Kitchen\Nand Taste This TV\NHi and welcome to the Story of Cooking\NToday we're here at Delmonico's\NWhich most people know because it's one of the \Noldest restaurants in America\NIt opened up its doors in 1820 when Swiss brothers\NJohn and Peter Delmonico opened a restaurant\Nthat served french pastries\Nit didn't become a full-fledged restaurant until\N1837 when John and Peter Delmonico\Nalong with Lorenzo opened a nice big fine dining\Nestablishment\NIn the 1700s New York was littered with Oyster\Nsellers and coffee shops\Nbut there wasn't any fine dining\Nand Delmonico's was the first to do that\Nin fact they were the first to use the word \Nrestaurant, which was a French term\Nso that's why they're credited with opening \Nthe first restaurant in America\NSo let's go inside and check it out!\NHi and welcome to the Story of Cooking! \NI'm Sarah Nicholas!\NHi chef, nice meet you!\NHi, welcome to Delmonico's\NThank you, we're here with chef Billy Oliva\Nand he's the executive chef and you've been here\Nabout six years\NAlmost seven years, yeah, six and a half years\NAnd we're here to try some classic dishes \Nand we're going to learn a little history about them\NSure and there's loads of history here, lot of firsts:\NBaked Alaska, Bggs Benedict, Lobster Newburg\NYou name it, all kinds of history as well\NAwesome, well let's do it!\NWhy don't we head back to the kitchen\NOkay!\NAll right chef, so we're back in the kitchen\Nand you're going to show me some of the dishes \Nthat were invented here\Nand obviously probably signature dishes \Nof Delmonico's\NAbsolutely so we're going to start with \NEggs Benedict\NWhy don't we start with our brio, \Nso we're just going to\NDo you make your own brioche?\NWe do downstairs, actually. We make all our own\Nbread all our own desserts\Nice creams, everything is here\NWow!\NAnd so, again, this was invented at \NDelmonico's, correct?\NInvented in Delmonico's\NSo the Delmonico brothers liked to name dishes \Nafter their patrons\Nso Mr and Mrs Le Benedict used to come all the time,\NThey were regular customers\Nand one day they says, you know \Nwhat we come here all the time\Nwe're bored of the menu, create us a dish\Nand this is what the Delmonico brothers \Ncame up with\NWell, thank you!\Nand it's been around ever since\Nso we're just going to pop this in the oven\NOkay\Nand the next thing we'll do is\Nfirst thing we have to remember is not \Nto forget that\NOkay, yeah, that's usually what happens right?\NIt's always what happens!\NAnd then we're going to start our hollandaise\Nso here we have just some egg yolk that we cracked\Nalready\NI will dump that in\Nand we have a little Tobasco\NYou want me to put some of this in?\NYeah, absolutely. We'll do a little lemon juice.\NCouple dashes?\NYeah a couple dashes\NAnd we'll put a little tarragon vinegar\NSo this is a tarragon vinegar reduction \Nwith pepper corn shallots\NTarragon obviously\NWorcestershire\N(Sarah) Worcestershire sauce, okay\NSo now the fun part\NNow we're going to whisk\Nso if you want to do that we'll go over here to\Nwithout you burning your hand you might want \Nwant to take a towel\Nand just a figure eight motion, as kind of fast as \Nyou can\NFigure eight? Like this?\NYeah\NSo now we're going to add our butter\Nand then here we have just a little cold water\Nif it gets too thick we'll just thin it out a little bit\NSo, shall we go together? Yup\NIs my hand in the way?\NNo\NAnd that looks about good\NNow the trick is to keep it so it doesn't break\N(Chef) Keep it warm\NFirst we're going to season it \Na little salt and pepper\Nand then we'll just take that\Nhow are we going to do that without\Nactually got the right consistency\NAm I hired?\NThat's it! When can you start?\NIf this is my only job I'm sorry I have to decline\NI will keep that warm for a minute\NSo, we have to lightly grill the prosciutto cotto\Nso for that we have to go down to the broiler there\NAlready?\NMake sure we have all our tools\Nso we're going to come here\NOkay\Nand we're just going to... this is cooked already \Nso we just want to warm it up\NSure\NThat's going to go on the grill for a second\NJust flip it\NOkay so we just want to cook that, just want to \Nwarm it through\NSo that's good, we don't want to dry it out too much\NJust going to grab our plate\Nand we're almost ready to... you can actually \Nsmell the rosemary and the thyme\NOkay so we'll go back down on this side\Nwhere we have our ham, we have our brioche\Nso we're going to put this pot out of the way\Nwe'll slide that little one over\NOn the flame, or no?\NRight on the flame, yup\NOh we're going to reheat our eggs?\NWe're going to reheat our eggs\NSo we poached these earlier just so it will be\Na little bit easier\Nwhen we poach them we use a little vinegar,\Nwhite vinegar\NDo the swirl?\NDo the swirl\Nand we crack the eggs into a small cup and they go in\N(Sarah) Just dump them all in?\N(Chef) Dump them in nice and easy\NAll four?\NYeah, this way in case we have an accident with one\N(Sarah) Poached eggs are very delicate\NSo while the eggs are heating up\Nwe can start to plate the rest of the Eggs Benedict\NPerfect\NSo, we'll move some of this stuff out of the way\NAnd bring this over here\NIf you want to do it, or I can do the ham\NOkay\N(Sarah) Is this on you brunch menu?\N(Chef) This is on the menu all the time, never cut\Nlunch, dinner\Nand we sell tons of it\NSo, that's ready and now we just wait for our\Neggs to get hot\Nand because they're already poached we don't need\Nto cook them for a long time\Nwe just need to warm them through\NThe reason we do this is because \Nwe just sell so many of them\NYeah, you would have to do it in \Nadvance I would think\NThis is all the space we have, so\NEggs Benedict is one of my favorites so I'm \Nreally looking forward to trying this\NI'd say these are probably hot enough\NJust drain the water really well\Nand whenever the egg doesn't roll off \Nthat's a good thing\N(Sarah) You want to just?\N(Chef) Yeah right over there\N(Sarah) Well that failed\NAre you going to wipe the edges?\N(Chef) Yeah, we'll clean it up. We could change the plate\NThat's good.\N(Sarah) Obviously I like a lot of hollandaise sauce\N(Chef) We might need to change the plate!\NSo now what we're going to do, we're going to\N-Do you like truffle?\\N-I do, I do\N-A lot of truffle? \N-I do\NDo you want to shave the truffle or do you want\Nme to shave the truffle?\NYou shave the truffle I don't want to ruin anything\NOkay I'll shave the truffle\N(Sarah) You had me at truffle when you said it earlier\NIt's a rich dish\N(Chef) and then we're going to finish it with just \Nlittle caviar\NSo tell me about the truffles and the caviar\NSo these are Périgord truffles from France\Nthey're in season now until about... I think they're\Naround for about another month\Nand the caviar is just an American caviar that \Nwe use to garnish stuff with\N(Chef) Might as well go all out\Nand then just a little bit of green and that's it\NPerfect. Beautiful.\NBesides my mess up on the side of the plate\Nother than that that was beautiful\NAll right, this looks fantastic, now how\Nabout a Delmonico steak?\NThat sounds good, let's go to the grill\NAll righty!\NOkay so this is a lot of beef, it's beautiful. \NGo through your different cuts\NSo here we have the boneless Delmonico steak\Nthis is a bone in Delmonico steak that's dry aged\Nand this is our double Delmonico steak\NAll right so how do you dress this up?\NIt's very simple and we don't do a lot to these steaks\Nit's just salt, kosher salt, and pepper\Nand we'll just grind it up\NSo we're just going to pull it out\Nlet's throw these on in the back\NShould we put this guy on?\N(Sarah) So do most people come in here and want\Nmedium rare steak?\NAlways when I go to a restaurant that has good steak I \Nalways ask, well what does the chef like to cook it to?\NI would say probably the most is medium rare\Nbut we get well done and medium well and\NYeah\NSometimes... they're paying for it so it's their choice\NSo these are just about done, so we'll have our guys\Nfinish them and we'll move on to the lobster newberg\NPerfect, thank you\NAwesome\NWe'll get started\NSo what we're going to do we're going to just take \Na little bit of oil and the lobster\NJust tell me what you need\NThe lobster has been kind of cooked already \Nso we're going to start with the lobster\NI'll take him\NAnd you said that it's been cooked in \Nthe sous-vide machine\NYeah we cook it at a very low temperature\Nand we cook it about say 50%, and then we cool it\Noff really quickly and then we finish it to order\NJust because it would take too long, oh I'm sorry\NNo you're fine\NSo next we're going to take a little bit of \Nthe butter now\NAnd you can see as the lobster is finishing cooking\Nthat the shell is changing color\Nand then we're going to go with some \Nhedgehog mushrooms\NThe next thing we're going to do is, we're going to \Ndeglaze it with a little bit of brandy\NThis is the fun part\NWatch out (laughing)\NStaying back\N(Chef) Okay, so, put in a little brandy\N(Sarah) Flambé, right?\N(Chef) That's the fun part, that's actually why I \Nwanted to become a chef\NSo have the lobster there\NVery dramatic\NWe have some lobster stock in that copper \Npot there\NSo we're going to add that\N(Sarah) and there's no cream in that? \NOr just a little cream?\N(Chef) This is very little cream in this\Nthis is just the richness of the vegetables\Nwe use a little bit of star anise in here\NOh wow, okay\NThe star anise, fennel, onion, celery\Ngarlic, a lot of herbs\N(Sarah) It smells good\NAnd now we'll take all our vegetables, we'll take \Na little bit of asparagus, a little bit of carrots\Nand this is really just for garnish\Nthe original dish was just lobster and toast and \Nsauce\NSo the vegetables just give it a nice...\Nmake it more interesting\NLighten it up make it a little more... have a "fear"\NSo next thing we're going to do is we're \Ngoing to throw our brioche in the oven for a minute\NSo you hand me that and I'll grab a tray\NSo what are the menus that you always have,\Nhow often do you change your menu?\NWe try to change about four times a year\N(Sarah) Just based on whatever is in season?\N(Chef) Yes\Nand occasionally if I get bored every now and again\Nit will change\NHave you invented any recipes here at Delmonico's?\NThe bacon that we do on the menu now is mine\None of the chickens, we do a \NHimalayan salt brick chicken, which is mine\NThis?\NYeah I take the rest of the lobster\NOh Himalayans, I love cooking with Himalayan salt\NYeah so we actually have bricks and we press,\Nit's kind of like a brick chicken\NThat sounds delicious\N(Chef) We press it with the Himalayan salt\N(Sarah) Nice\N(Chef) It comes out really well\NWe're going to grab just a little cayenne and some\Nof the herbs\NChives?\NYup, chives and Italian flat leaf parsley\NAnd in the sauce, when we make the sauce, there's \Na little bit of tarragon as well\NKind of bring out that star anise flavor?\NYeah. I kinda like that flavor\NIt smells delicious\NThis is just little bit of stock to \Njust to thin it out a little\Nso we can thicken it back up \Nand make it a little richer\N(Chef) All right so we're about ready\Nour butter is kind of incorporated into the sauce\Nwe're going to plate it, take our brioche out\Nit's kind of a dish that gets a little messy\Nso we're going to slide over just kinda to the \Ntable there\Nand we'll use this dish here to plate it up\NSo our brioche is going to go on the top\NOh it really does smell really good\NGoing to take this out\NSo you can see that\NWe leave it in the shell\Nthe reason we leave it in the shell is we \Njust think that the shell protects the cooking\Nprotects the meat, keeps it from shrinking\N-and then sometimes the waiters\N-Will take it out?\N(Chef) Will take it out\NSo I need a spoon from back there\NOh sure absolutely, here you go\NIt's a little big but it will work\NLet me just get some of the sauce\NThink we have enough sauce\NOkay, we're good\NNow we're going to finish it\NKind of like we finished our Eggs Benedict\NOh, so delicious\NThis really is a rich dish\NWhen the truffles are in season we try and \Nuse them as much as we can\NWell people love truffles right?\NYeah they go crazy for them\NThe white truffles even more\Nand then just a dollop of caviar on top\Nclean the plate and that's it\NThis looks beautiful, I can't wait to try it all\NLet's go out to the table and we'll talk a little bit\Nabout the history of the three dishes\Nand obviously enjoy some good food\NSounds good\NAll right chef, so again everything looks beautiful,\Nlet's kind of start somewhere, where would you like to start?\NWhy don't we start with the Eggs Benedict\NIt's definitely a popular dish in the south too\NI kind of always thought of it as being a \Nsouthern thing until I came here\NAnd Sunday brunch and hangover food and all \Nkinds of stuff\NYeah it's good hangover food, that's true\NGotta get everything in there\NTell us again what's all in the dish as well\NSo we have Périgord, we have some nice toasted \Nbuttered brioche, we have a little prosciutte cotto\Na cooked Italian ham with rosemary, thyme\Nwe have some American caviar and some \NPérigord truffle\NThat ham is really delicious\NYeah it has nice flavor. It works really well with\Nthe eggs\NAnd that hollandaise sauce is second to none!\NThat was yours!\NThat's delicious I like that a lot\NSo let's move on to the lobster newberg \Nand we'll save the steak for last\NSo we have a lot of history about this dish\NIt was Captain Wenberg who was a good, he was a \Nfisherman, spent a lot of time in the ocean\Nin the 1800s, he was also friends with, he\Nwas a trader, an importer/exporter\NHe spent a lot of time here when he would be in\NNew York with the Delmonico brothers\Nthey became very good friends\Nand he brought this recipe to them\Nand he says well, you have to make it for me \Nand they did\Nand they loved it\Nthen the Delmonico brothers had a falling out\Nso they took the dish off the menu and their\Ncustomers complained\Nso they said okay, we have to put it back on the menu\Nbut we're not going to put it back on the menu \Nas lobster ala Wenberg\Nbecause we don't want to speak to him anymore\Nand we don't want to associate with him anymore\Nso it became lobster newberg\NThat is delicious\NThat sauce is amazing\NThat star anise really comes out\NYeah it comes through, and a little bit of the cayenne\NIt's a little bit of a process to do but it's worth it\NWe're going to save that for later\Nand then the last one is the Delmonico steaks\NAnd this is the...\NThis is the wet aged boneless rib eye\NOkay\NAnd it's just grilled salt and pepper, and we\Nfinish it by brushing it with a little bit of butter\Nand some fried onions\Nand there's a history behind this?\NWell what I know about the Delmonico steak was\Nback in the 1800s\Nthe Delmonico brothers, it wasn't always a rib eye\Nit was whatever they thought was the best that\Nwas available to them at the time\NToday it's the rib eye just because of the \Nfat content, the richness of the steak\Nand it works really well for us, \Nwe sell hundreds of them\NOh I bet\NI'll push those to the side\NOkay\NSo this isn't steak related but I hear there's\Nsome supernatural history as well?\NOh there is a little bit of supernatural history\NIs it haunted?\NThey say it's haunted\NBack in the 1800s the restaurant was actually\Nnine floors\NSo there was a restaurant, there was a hotel, \Nthere was all kinds of things going on here\NAnd the rumor is that somebody was murdered\Nupstairs and a lot of ghost stories\NThere was another gentleman who used to clean \Nup here at night\Nand he said every night the ghosts had \Na party here down in the basement\NWell this place actually was a site for a lot of \Nparties, cotillions, balls back in the day\Nit was where the rich elite Europeans and \NAmericans came to visit\NSure, there was a lot of firsts here\NThe first lady's luncheon was held here\NIt was the first restaurant also to hire a woman\Nit was the first restaurant to \Nallow women to congregate\Nas well as all the different firsts on the \Nculinary end\NAnd it was the first place to use the term restaurant\NRestaurant, printed menus\NThis steak is delicious by the way, if I didn't say so\NAll right so these are Abe Lincoln's \Nfavorite potatoes, correct?\NThat's it\Nand there's a lot of history too about people who \Nwere patrons here, correct?\NSo a lot of favorite people. Mark Twain, every \Npresident since Abraham Lincoln has been here\NCharles Dickens, the Wolf of Wall Street was \Nanother one that used to frequent here\NI bet you have people that come back here \Neveryday for lunch too\NNot necessarily famous people\NWe get a lot of regulars, yeah\NThe bar is filled with a lot of characters that \Ncome in every single day\NSo these are the potatoes, the Abe Lincoln potatoes\NSo the story about this is Abe Lincoln loved\Nthese potatoes, and I'm sure I'm going to as well\NOh I thought there were going to be mashed\NThere's just a few calories in here\NOh my goodness\NThat's amazing\NCan't really go wrong though\NCheese baked and cream, butter, potatoes\NAwesome\NThat would go good on the side of a steak\NIt works perfect\NAnd the next dish we have is our dessert\NBaked Alaska\NAnd it was invented here by Charles Ranhofer\Nwho was one of the first celebrity chefs\Nso it's a layer of baked meringue and inside is \Nwhat we call, it's kind of a cross between\Nan ice cream and a semifreddo, so say \Na banana semifreddo\NThere's an apricot jam\NNice\Nunderneath that, and then on the bottom is \Nwalnut sponge\NWow I'm kind of embarrassed to say I've never \Nactually eaten one of these\NWe're going to cut it open\NSo you can see the meringue, then you have the banana,\Nthen there's the apricot jam \Nand on the bottom is the walnut sponge\NI'll turn it around so we can get a better look\Nand then from there just dig in\NThat's never a problem\NThe perfect baked Alaska, you should be able to,\Nwhat we tried for anyway,\Nyou should be able to get everything\Nthe middle part can't be too cold, otherwise if it's\Ntoo cold you won't be able to go all the way through\NIt's delicious\Nand the apricot and the banana go really well \Ntogether\NThey do, they really do; and the walnut cake\NThank you so much, chef, everything has been \Nabsolutely delicious, beautiful and great history\Nand I've really enjoyed myself thank you so much\NThank you\NThank you so much for joining me on this \NStory of Cooking\NI'm Sarah Nicholas and just remember behind every\Nstory is a great recipe!\NFunding for the Story of Cooking is provided by\NFIT4MOM\NWalkabout Outfitter\NBiagio Cru and Estate Wines\NChef Revival\NFOODYTV\NChefs in the Kitchen\Nand Taste This TV\NFor a copy of any of the recipes that you've seen\Non today's show\Nvisit the website below\NOffer made by the Story of Cooking Production