[Script Info]
Title: 
[Events]
Format: Layer, Start, End, Style, Name, MarginL, MarginR, MarginV, Effect, Text
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Funding for the Story of Cooking is provided by:
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,FIT4MOM
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Walkabout Outfitter
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Biagio Cru and Estate Wines
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Chef Revival
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,FOODYTV
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Chefs in the Kitchen
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and Taste This TV
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Hi and welcome to the Story of Cooking\NToday we're here at Delmonico's
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Which most people know because it's one of the \Noldest restaurants in America
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It opened up its doors in 1820 when Swiss brothers\NJohn and Peter Delmonico opened a restaurant
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,that served french pastries
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,it didn't become a full-fledged restaurant until\N1837 when John and Peter Delmonico
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,along with Lorenzo opened a nice big fine dining\Nestablishment
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,In the 1700s New York was littered with Oyster\Nsellers and coffee shops
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,but there wasn't any fine dining
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and Delmonico's was the first to do that
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,in fact they were the first to use the word \Nrestaurant, which was a French term
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so that's why they're credited with opening \Nthe first restaurant in America
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So let's go inside and check it out!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Hi and welcome to the Story of Cooking! \NI'm Sarah Nicholas!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Hi chef, nice meet you!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Hi, welcome to Delmonico's
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Thank you, we're here with chef Billy Oliva
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and he's the executive chef and you've been here\Nabout six years
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Almost seven years, yeah, six and a half years
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And we're here to try some classic dishes \Nand we're going to learn a little history about them
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Sure and there's loads of history here, lot of firsts:\NBaked Alaska, Bggs Benedict, Lobster Newburg
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,You name it, all kinds of history as well
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Awesome, well let's do it!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Why don't we head back to the kitchen
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,All right chef, so we're back in the kitchen
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and you're going to show me some of the dishes \Nthat were invented here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and obviously probably signature dishes \Nof Delmonico's
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Absolutely so we're going to start with \NEggs Benedict
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Why don't we start with our brio, \Nso we're just going to
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Do you make your own brioche?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,We do downstairs, actually. We make all our own\Nbread all our own desserts
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,ice creams, everything is here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Wow!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And so, again, this was invented at \NDelmonico's, correct?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Invented in Delmonico's
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So the Delmonico brothers liked to name dishes \Nafter their patrons
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so Mr and Mrs Le Benedict used to come all the time,\NThey were regular customers
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and one day they says, you know \Nwhat we come here all the time
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,we're bored of the menu, create us a dish
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and this is what the Delmonico brothers \Ncame up with
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Well, thank you!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and it's been around ever since
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so we're just going to pop this in the oven
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and the next thing we'll do is
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,first thing we have to remember is not \Nto forget that
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay, yeah, that's usually what happens right?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It's always what happens!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And then we're going to start our hollandaise
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so here we have just some egg yolk that we cracked\Nalready
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,I will dump that in
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and we have a little Tobasco
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,You want me to put some of this in?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah, absolutely. We'll do a little lemon juice.
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Couple dashes?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah a couple dashes
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And we'll put a little tarragon vinegar
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So this is a tarragon vinegar reduction \Nwith pepper corn shallots
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Tarragon obviously
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Worcestershire
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) Worcestershire sauce, okay
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So now the fun part
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Now we're going to whisk
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so if you want to do that we'll go over here to
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,without you burning your hand you might want \Nwant to take a towel
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and just a figure eight motion, as kind of fast as \Nyou can
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Figure eight? Like this?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So now we're going to add our butter
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and then here we have just a little cold water\Nif it gets too thick we'll just thin it out a little bit
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So, shall we go together? Yup
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Is my hand in the way?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,No
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And that looks about good
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Now the trick is to keep it so it doesn't break
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) Keep it warm
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,First we're going to season it \Na little salt and pepper
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and then we'll just take that
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,how are we going to do that without
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,actually got the right consistency
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Am I hired?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That's it! When can you start?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,If this is my only job I'm sorry I have to decline
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,I will keep that warm for a minute
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So, we have to lightly grill the prosciutto cotto\Nso for that we have to go down to the broiler there
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Already?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Make sure we have all our tools
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so we're going to come here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and we're just going to... this is cooked already \Nso we just want to warm it up
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Sure
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That's going to go on the grill for a second
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Just flip it
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay so we just want to cook that, just want to \Nwarm it through
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So that's good, we don't want to dry it out too much
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Just going to grab our plate
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and we're almost ready to... you can actually \Nsmell the rosemary and the thyme
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay so we'll go back down on this side
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,where we have our ham, we have our brioche
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so we're going to put this pot out of the way\Nwe'll slide that little one over
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,On the flame, or no?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Right on the flame, yup
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Oh we're going to reheat our eggs?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,We're going to reheat our eggs
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So we poached these earlier just so it will be\Na little bit easier
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,when we poach them we use a little vinegar,\Nwhite vinegar
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Do the swirl?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Do the swirl
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and we crack the eggs into a small cup and they go in
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) Just dump them all in?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) Dump them in nice and easy
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,All four?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah, this way in case we have an accident with one
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) Poached eggs are very delicate
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So while the eggs are heating up
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,we can start to plate the rest of the Eggs Benedict
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Perfect
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So, we'll move some of this stuff out of the way
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And bring this over here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,If you want to do it, or I can do the ham
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) Is this on you brunch menu?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) This is on the menu all the time, never cut\Nlunch, dinner
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and we sell tons of it
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So, that's ready and now we just wait for our\Neggs to get hot
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and because they're already poached we don't need\Nto cook them for a long time
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,we just need to warm them through
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,The reason we do this is because \Nwe just sell so many of them
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah, you would have to do it in \Nadvance I would think
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,This is all the space we have, so
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Eggs Benedict is one of my favorites so I'm \Nreally looking forward to trying this
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,I'd say these are probably hot enough
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Just drain the water really well
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and whenever the egg doesn't roll off \Nthat's a good thing
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) You want to just?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) Yeah right over there
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) Well that failed
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Are you going to wipe the edges?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) Yeah, we'll clean it up. We could change the plate
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That's good.
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) Obviously I like a lot of hollandaise sauce
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) We might need to change the plate!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So now what we're going to do, we're going to
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,-Do you like truffle?\\N-I do, I do
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,-A lot of truffle? \N-I do
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Do you want to shave the truffle or do you want\Nme to shave the truffle?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,You shave the truffle I don't want to ruin anything
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay I'll shave the truffle
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) You had me at truffle when you said it earlier
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It's a rich dish
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) and then we're going to finish it with just \Nlittle caviar
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So tell me about the truffles and the caviar
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So these are Périgord truffles from France
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,they're in season now until about... I think they're\Naround for about another month
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and the caviar is just an American caviar that \Nwe use to garnish stuff with
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) Might as well go all out
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and then just a little bit of green and that's it
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Perfect. Beautiful.
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Besides my mess up on the side of the plate
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,other than that that was beautiful
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,All right, this looks fantastic, now how\Nabout a Delmonico steak?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That sounds good, let's go to the grill
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,All righty!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay so this is a lot of beef, it's beautiful. \NGo through your different cuts
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So here we have the boneless Delmonico steak
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,this is a bone in Delmonico steak that's dry aged
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and this is our double Delmonico steak
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,All right so how do you dress this up?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It's very simple and we don't do a lot to these steaks
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,it's just salt, kosher salt, and pepper
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and we'll just grind it up
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So we're just going to pull it out
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,let's throw these on in the back
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Should we put this guy on?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) So do most people come in here and want\Nmedium rare steak?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Always when I go to a restaurant that has good steak I \Nalways ask, well what does the chef like to cook it to?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,I would say probably the most is medium rare
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,but we get well done and medium well and
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Sometimes... they're paying for it so it's their choice
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So these are just about done, so we'll have our guys\Nfinish them and we'll move on to the lobster newberg
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Perfect, thank you
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Awesome
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,We'll get started
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So what we're going to do we're going to just take \Na little bit of oil and the lobster
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Just tell me what you need
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,The lobster has been kind of cooked already \Nso we're going to start with the lobster
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,I'll take him
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And you said that it's been cooked in \Nthe sous-vide machine
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah we cook it at a very low temperature
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and we cook it about say 50%, and then we cool it\Noff really quickly and then we finish it to order
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Just because it would take too long, oh I'm sorry
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,No you're fine
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So next we're going to take a little bit of \Nthe butter now
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And you can see as the lobster is finishing cooking\Nthat the shell is changing color
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and then we're going to go with some \Nhedgehog mushrooms
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,The next thing we're going to do is, we're going to \Ndeglaze it with a little bit of brandy
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,This is the fun part
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Watch out (laughing)
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Staying back
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) Okay, so, put in a little brandy
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) Flambé, right?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) That's the fun part, that's actually why I \Nwanted to become a chef
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So have the lobster there
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Very dramatic
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,We have some lobster stock in that copper \Npot there
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So we're going to add that
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) and there's no cream in that? \NOr just a little cream?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) This is very little cream in this
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,this is just the richness of the vegetables
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,we use a little bit of star anise in here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Oh wow, okay
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,The star anise, fennel, onion, celery
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,garlic, a lot of herbs
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) It smells good
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And now we'll take all our vegetables, we'll take \Na little bit of asparagus, a little bit of carrots
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and this is really just for garnish
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,the original dish was just lobster and toast and \Nsauce
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So the vegetables just give it a nice...\Nmake it more interesting
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Lighten it up make it a little more... have a "fear"
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So next thing we're going to do is we're \Ngoing to throw our brioche in the oven for a minute
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So you hand me that and I'll grab a tray
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So what are the menus that you always have,\Nhow often do you change your menu?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,We try to change about four times a year
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) Just based on whatever is in season?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) Yes
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and occasionally if I get bored every now and again\Nit will change
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Have you invented any recipes here at Delmonico's?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,The bacon that we do on the menu now is mine
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,one of the chickens, we do a \NHimalayan salt brick chicken, which is mine
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,This?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah I take the rest of the lobster
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Oh Himalayans, I love cooking with Himalayan salt
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah so we actually have bricks and we press,\Nit's kind of like a brick chicken
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That sounds delicious
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) We press it with the Himalayan salt
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Sarah) Nice
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) It comes out really well
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,We're going to grab just a little cayenne and some\Nof the herbs
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Chives?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yup, chives and Italian flat leaf parsley
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And in the sauce, when we make the sauce, there's \Na little bit of tarragon as well
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Kind of bring out that star anise flavor?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah. I kinda like that flavor
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It smells delicious
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,This is just little bit of stock to \Njust to thin it out a little
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so we can thicken it back up \Nand make it a little richer
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) All right so we're about ready
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,our butter is kind of incorporated into the sauce
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,we're going to plate it, take our brioche out
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,it's kind of a dish that gets a little messy
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so we're going to slide over just kinda to the \Ntable there
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and we'll use this dish here to plate it up
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So our brioche is going to go on the top
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Oh it really does smell really good
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Going to take this out
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So you can see that
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,We leave it in the shell
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,the reason we leave it in the shell is we \Njust think that the shell protects the cooking
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,protects the meat, keeps it from shrinking
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,-and then sometimes the waiters\N-Will take it out?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,(Chef) Will take it out
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So I need a spoon from back there
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Oh sure absolutely, here you go
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It's a little big but it will work
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Let me just get some of the sauce
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Think we have enough sauce
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay, we're good
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Now we're going to finish it
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Kind of like we finished our Eggs Benedict
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Oh, so delicious
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,This really is a rich dish
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,When the truffles are in season we try and \Nuse them as much as we can
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Well people love truffles right?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah they go crazy for them
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,The white truffles even more
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and then just a dollop of caviar on top
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,clean the plate and that's it
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,This looks beautiful, I can't wait to try it all
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Let's go out to the table and we'll talk a little bit\Nabout the history of the three dishes
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and obviously enjoy some good food
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Sounds good
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,All right chef, so again everything looks beautiful,\Nlet's kind of start somewhere, where would you like to start?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Why don't we start with the Eggs Benedict
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It's definitely a popular dish in the south too
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,I kind of always thought of it as being a \Nsouthern thing until I came here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And Sunday brunch and hangover food and all \Nkinds of stuff
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah it's good hangover food, that's true
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Gotta get everything in there
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Tell us again what's all in the dish as well
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So we have Périgord, we have some nice toasted \Nbuttered brioche, we have a little prosciutte cotto
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,a cooked Italian ham with rosemary, thyme
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,we have some American caviar and some \NPérigord truffle
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That ham is really delicious
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah it has nice flavor. It works really well with\Nthe eggs
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And that hollandaise sauce is second to none!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That was yours!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That's delicious I like that a lot
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So let's move on to the lobster newberg \Nand we'll save the steak for last
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So we have a lot of history about this dish
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It was Captain Wenberg who was a good, he was a \Nfisherman, spent a lot of time in the ocean
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,in the 1800s, he was also friends with, he\Nwas a trader, an importer/exporter
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,He spent a lot of time here when he would be in\NNew York with the Delmonico brothers
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,they became very good friends
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and he brought this recipe to them
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and he says well, you have to make it for me \Nand they did
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and they loved it
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,then the Delmonico brothers had a falling out
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so they took the dish off the menu and their\Ncustomers complained
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so they said okay, we have to put it back on the menu
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,but we're not going to put it back on the menu \Nas lobster ala Wenberg
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,because we don't want to speak to him anymore\Nand we don't want to associate with him anymore
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so it became lobster newberg
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That is delicious
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That sauce is amazing
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That star anise really comes out
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Yeah it comes through, and a little bit of the cayenne
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It's a little bit of a process to do but it's worth it
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,We're going to save that for later
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and then the last one is the Delmonico steaks
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And this is the...
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,This is the wet aged boneless rib eye
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And it's just grilled salt and pepper, and we\Nfinish it by brushing it with a little bit of butter
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and some fried onions
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and there's a history behind this?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Well what I know about the Delmonico steak was\Nback in the 1800s
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,the Delmonico brothers, it wasn't always a rib eye
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,it was whatever they thought was the best that\Nwas available to them at the time
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Today it's the rib eye just because of the \Nfat content, the richness of the steak
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and it works really well for us, \Nwe sell hundreds of them
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Oh I bet
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,I'll push those to the side
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Okay
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So this isn't steak related but I hear there's\Nsome supernatural history as well?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Oh there is a little bit of supernatural history
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Is it haunted?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,They say it's haunted
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Back in the 1800s the restaurant was actually\Nnine floors
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So there was a restaurant, there was a hotel, \Nthere was all kinds of things going on here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And the rumor is that somebody was murdered\Nupstairs and a lot of ghost stories
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,There was another gentleman who used to clean \Nup here at night
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and he said every night the ghosts had \Na party here down in the basement
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Well this place actually was a site for a lot of \Nparties, cotillions, balls back in the day
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,it was where the rich elite Europeans and \NAmericans came to visit
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Sure, there was a lot of firsts here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,The first lady's luncheon was held here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It was the first restaurant also to hire a woman
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,it was the first restaurant to \Nallow women to congregate
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,as well as all the different firsts on the \Nculinary end
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And it was the first place to use the term restaurant
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Restaurant, printed menus
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,This steak is delicious by the way, if I didn't say so
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,All right so these are Abe Lincoln's \Nfavorite potatoes, correct?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That's it
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and there's a lot of history too about people who \Nwere patrons here, correct?
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So a lot of favorite people. Mark Twain, every \Npresident since Abraham Lincoln has been here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Charles Dickens, the Wolf of Wall Street was \Nanother one that used to frequent here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,I bet you have people that come back here \Neveryday for lunch too
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Not necessarily famous people
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,We get a lot of regulars, yeah
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,The bar is filled with a lot of characters that \Ncome in every single day
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So these are the potatoes, the Abe Lincoln potatoes
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So the story about this is Abe Lincoln loved\Nthese potatoes, and I'm sure I'm going to as well
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Oh I thought there were going to be mashed
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,There's just a few calories in here
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Oh my goodness
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That's amazing
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Can't really go wrong though
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Cheese baked and cream, butter, potatoes
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Awesome
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That would go good on the side of a steak
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It works perfect
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And the next dish we have is our dessert
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Baked Alaska
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,And it was invented here by Charles Ranhofer
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,who was one of the first celebrity chefs
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,so it's a layer of baked meringue and inside is \Nwhat we call, it's kind of a cross between
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,an ice cream and a semifreddo, so say \Na banana semifreddo
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,There's an apricot jam
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Nice
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,underneath that, and then on the bottom is \Nwalnut sponge
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Wow I'm kind of embarrassed to say I've never \Nactually eaten one of these
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,We're going to cut it open
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,So you can see the meringue, then you have the banana,
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,then there's the apricot jam \Nand on the bottom is the walnut sponge
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,I'll turn it around so we can get a better look
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and then from there just dig in
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,That's never a problem
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,The perfect baked Alaska, you should be able to,\Nwhat we tried for anyway,
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,you should be able to get everything
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,the middle part can't be too cold, otherwise if it's\Ntoo cold you won't be able to go all the way through
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,It's delicious
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and the apricot and the banana go really well \Ntogether
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,They do, they really do; and the walnut cake
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Thank you so much, chef, everything has been \Nabsolutely delicious, beautiful and great history
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and I've really enjoyed myself thank you so much
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Thank you
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Thank you so much for joining me on this \NStory of Cooking
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,I'm Sarah Nicholas and just remember behind every\Nstory is a great recipe!
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Funding for the Story of Cooking is provided by
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,FIT4MOM
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Walkabout Outfitter
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Biagio Cru and Estate Wines
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Chef Revival
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,FOODYTV
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Chefs in the Kitchen
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,and Taste This TV
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,For a copy of any of the recipes that you've seen\Non today's show
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,visit the website below
Dialogue: 0,0:00:00.00,0:00:00.00,Default,,0000,0000,0000,,Offer made by the Story of Cooking Production