WEBVTT 00:00:00.000 --> 00:00:00.000 Funding for the Story of Cooking is provided by: 00:00:00.000 --> 00:00:00.000 FIT4MOM 00:00:00.000 --> 00:00:00.000 Walkabout Outfitter 00:00:00.000 --> 00:00:00.000 Biagio Cru and Estate Wines 00:00:00.000 --> 00:00:00.000 Chef Revival 00:00:00.000 --> 00:00:00.000 FOODYTV 00:00:00.000 --> 00:00:00.000 Chefs in the Kitchen 00:00:00.000 --> 00:00:00.000 and Taste This TV 00:00:00.000 --> 00:00:00.000 Hi and welcome to the Story of Cooking Today we're here at Delmonico's 00:00:00.000 --> 00:00:00.000 Which most people know because it's one of the oldest restaurants in America 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 00:00:00.000 --> 00:00:00.000 that served french pastries 00:00:00.000 --> 00:00:00.000 it didn't become a full-fledged restaurant until 1837 when John and Peter Delmonico 00:00:00.000 --> 00:00:00.000 along with Lorenzo opened a nice big fine dining establishment 00:00:00.000 --> 00:00:00.000 In the 1700s New York was littered with Oyster sellers and coffee shops 00:00:00.000 --> 00:00:00.000 but there wasn't any fine dining 00:00:00.000 --> 00:00:00.000 and Delmonico's was the first to do that 00:00:00.000 --> 00:00:00.000 in fact they were the first to use the word restaurant, which was a French term 00:00:00.000 --> 00:00:00.000 so that's why they're credited with opening the first restaurant in America 00:00:00.000 --> 00:00:00.000 So let's go inside and check it out! 00:00:00.000 --> 00:00:00.000 Hi and welcome to the Story of Cooking! I'm Sarah Nicholas! 00:00:00.000 --> 00:00:00.000 Hi chef, nice meet you! 00:00:00.000 --> 00:00:00.000 Hi, welcome to Delmonico's 00:00:00.000 --> 00:00:00.000 Thank you, we're here with chef Billy Oliva 00:00:00.000 --> 00:00:00.000 and he's the executive chef and you've been here about six years 00:00:00.000 --> 00:00:00.000 Almost seven years, yeah, six and a half years 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 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 00:00:00.000 --> 00:00:00.000 You name it, all kinds of history as well 00:00:00.000 --> 00:00:00.000 Awesome, well let's do it! 00:00:00.000 --> 00:00:00.000 Why don't we head back to the kitchen 00:00:00.000 --> 00:00:00.000 Okay! 00:00:00.000 --> 00:00:00.000 All right chef, so we're back in the kitchen 00:00:00.000 --> 00:00:00.000 and you're going to show me some of the dishes that were invented here 00:00:00.000 --> 00:00:00.000 and obviously probably signature dishes of Delmonico's 00:00:00.000 --> 00:00:00.000 Absolutely so we're going to start with Eggs Benedict 00:00:00.000 --> 00:00:00.000 Why don't we start with our brio, so we're just going to 00:00:00.000 --> 00:00:00.000 Do you make your own brioche? 00:00:00.000 --> 00:00:00.000 We do downstairs, actually. We make all our own bread all our own desserts 00:00:00.000 --> 00:00:00.000 ice creams, everything is here 00:00:00.000 --> 00:00:00.000 Wow! 00:00:00.000 --> 00:00:00.000 And so, again, this was invented at Delmonico's, correct? 00:00:00.000 --> 00:00:00.000 Invented in Delmonico's 00:00:00.000 --> 00:00:00.000 So the Delmonico brothers liked to name dishes after their patrons 00:00:00.000 --> 00:00:00.000 so Mr and Mrs Le Benedict used to come all the time, They were regular customers 00:00:00.000 --> 00:00:00.000 and one day they says, you know what we come here all the time 00:00:00.000 --> 00:00:00.000 we're bored of the menu, create us a dish 00:00:00.000 --> 00:00:00.000 and this is what the Delmonico brothers came up with 00:00:00.000 --> 00:00:00.000 Well, thank you! 00:00:00.000 --> 00:00:00.000 and it's been around ever since 00:00:00.000 --> 00:00:00.000 so we're just going to pop this in the oven 00:00:00.000 --> 00:00:00.000 Okay 00:00:00.000 --> 00:00:00.000 and the next thing we'll do is 00:00:00.000 --> 00:00:00.000 first thing we have to remember is not to forget that 00:00:00.000 --> 00:00:00.000 Okay, yeah, that's usually what happens right? 00:00:00.000 --> 00:00:00.000 It's always what happens! 00:00:00.000 --> 00:00:00.000 And then we're going to start our hollandaise 00:00:00.000 --> 00:00:00.000 so here we have just some egg yolk that we cracked already 00:00:00.000 --> 00:00:00.000 I will dump that in 00:00:00.000 --> 00:00:00.000 and we have a little Tobasco 00:00:00.000 --> 00:00:00.000 You want me to put some of this in? 00:00:00.000 --> 00:00:00.000 Yeah, absolutely. We'll do a little lemon juice. 00:00:00.000 --> 00:00:00.000 Couple dashes? 00:00:00.000 --> 00:00:00.000 Yeah a couple dashes 00:00:00.000 --> 00:00:00.000 And we'll put a little tarragon vinegar 00:00:00.000 --> 00:00:00.000 So this is a tarragon vinegar reduction with pepper corn shallots 00:00:00.000 --> 00:00:00.000 Tarragon obviously 00:00:00.000 --> 00:00:00.000 Worcestershire 00:00:00.000 --> 00:00:00.000 (Sarah) Worcestershire sauce, okay 00:00:00.000 --> 00:00:00.000 So now the fun part 00:00:00.000 --> 00:00:00.000 Now we're going to whisk 00:00:00.000 --> 00:00:00.000 so if you want to do that we'll go over here to 00:00:00.000 --> 00:00:00.000 without you burning your hand you might want want to take a towel 00:00:00.000 --> 00:00:00.000 and just a figure eight motion, as kind of fast as you can 00:00:00.000 --> 00:00:00.000 Figure eight? Like this? 00:00:00.000 --> 00:00:00.000 Yeah 00:00:00.000 --> 00:00:00.000 So now we're going to add our butter 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 00:00:00.000 --> 00:00:00.000 So, shall we go together? Yup 00:00:00.000 --> 00:00:00.000 Is my hand in the way? 00:00:00.000 --> 00:00:00.000 No 00:00:00.000 --> 00:00:00.000 And that looks about good 00:00:00.000 --> 00:00:00.000 Now the trick is to keep it so it doesn't break 00:00:00.000 --> 00:00:00.000 (Chef) Keep it warm 00:00:00.000 --> 00:00:00.000 First we're going to season it a little salt and pepper 00:00:00.000 --> 00:00:00.000 and then we'll just take that 00:00:00.000 --> 00:00:00.000 how are we going to do that without 00:00:00.000 --> 00:00:00.000 actually got the right consistency 00:00:00.000 --> 00:00:00.000 Am I hired? 00:00:00.000 --> 00:00:00.000 That's it! When can you start? 00:00:00.000 --> 00:00:00.000 If this is my only job I'm sorry I have to decline 00:00:00.000 --> 00:00:00.000 I will keep that warm for a minute 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 00:00:00.000 --> 00:00:00.000 Already? 00:00:00.000 --> 00:00:00.000 Make sure we have all our tools 00:00:00.000 --> 00:00:00.000 so we're going to come here 00:00:00.000 --> 00:00:00.000 Okay 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 00:00:00.000 --> 00:00:00.000 Sure 00:00:00.000 --> 00:00:00.000 That's going to go on the grill for a second 00:00:00.000 --> 00:00:00.000 Just flip it 00:00:00.000 --> 00:00:00.000 Okay so we just want to cook that, just want to warm it through 00:00:00.000 --> 00:00:00.000 So that's good, we don't want to dry it out too much 00:00:00.000 --> 00:00:00.000 Just going to grab our plate 00:00:00.000 --> 00:00:00.000 and we're almost ready to... you can actually smell the rosemary and the thyme 00:00:00.000 --> 00:00:00.000 Okay so we'll go back down on this side 00:00:00.000 --> 00:00:00.000 where we have our ham, we have our brioche 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 00:00:00.000 --> 00:00:00.000 On the flame, or no? 00:00:00.000 --> 00:00:00.000 Right on the flame, yup 00:00:00.000 --> 00:00:00.000 Oh we're going to reheat our eggs? 00:00:00.000 --> 00:00:00.000 We're going to reheat our eggs 00:00:00.000 --> 00:00:00.000 So we poached these earlier just so it will be a little bit easier 00:00:00.000 --> 00:00:00.000 when we poach them we use a little vinegar, white vinegar 00:00:00.000 --> 00:00:00.000 Do the swirl? 00:00:00.000 --> 00:00:00.000 Do the swirl 00:00:00.000 --> 00:00:00.000 and we crack the eggs into a small cup and they go in 00:00:00.000 --> 00:00:00.000 (Sarah) Just dump them all in? 00:00:00.000 --> 00:00:00.000 (Chef) Dump them in nice and easy 00:00:00.000 --> 00:00:00.000 All four? 00:00:00.000 --> 00:00:00.000 Yeah, this way in case we have an accident with one 00:00:00.000 --> 00:00:00.000 (Sarah) Poached eggs are very delicate 00:00:00.000 --> 00:00:00.000 So while the eggs are heating up 00:00:00.000 --> 00:00:00.000 we can start to plate the rest of the Eggs Benedict 00:00:00.000 --> 00:00:00.000 Perfect 00:00:00.000 --> 00:00:00.000 So, we'll move some of this stuff out of the way 00:00:00.000 --> 00:00:00.000 And bring this over here 00:00:00.000 --> 00:00:00.000 If you want to do it, or I can do the ham 00:00:00.000 --> 00:00:00.000 Okay 00:00:00.000 --> 00:00:00.000 (Sarah) Is this on you brunch menu? 00:00:00.000 --> 00:00:00.000 (Chef) This is on the menu all the time, never cut lunch, dinner 00:00:00.000 --> 00:00:00.000 and we sell tons of it 00:00:00.000 --> 00:00:00.000 So, that's ready and now we just wait for our eggs to get hot 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 00:00:00.000 --> 00:00:00.000 we just need to warm them through 00:00:00.000 --> 00:00:00.000 The reason we do this is because we just sell so many of them 00:00:00.000 --> 00:00:00.000 Yeah, you would have to do it in advance I would think 00:00:00.000 --> 00:00:00.000 This is all the space we have, so 00:00:00.000 --> 00:00:00.000 Eggs Benedict is one of my favorites so I'm really looking forward to trying this 00:00:00.000 --> 00:00:00.000 I'd say these are probably hot enough 00:00:00.000 --> 00:00:00.000 Just drain the water really well 00:00:00.000 --> 00:00:00.000 and whenever the egg doesn't roll off that's a good thing 00:00:00.000 --> 00:00:00.000 (Sarah) You want to just? 00:00:00.000 --> 00:00:00.000 (Chef) Yeah right over there 00:00:00.000 --> 00:00:00.000 (Sarah) Well that failed 00:00:00.000 --> 00:00:00.000 Are you going to wipe the edges? 00:00:00.000 --> 00:00:00.000 (Chef) Yeah, we'll clean it up. We could change the plate 00:00:00.000 --> 00:00:00.000 That's good. 00:00:00.000 --> 00:00:00.000 (Sarah) Obviously I like a lot of hollandaise sauce 00:00:00.000 --> 00:00:00.000 (Chef) We might need to change the plate! 00:00:00.000 --> 00:00:00.000 So now what we're going to do, we're going to 00:00:00.000 --> 00:00:00.000 -Do you like truffle?\ -I do, I do 00:00:00.000 --> 00:00:00.000 -A lot of truffle? -I do 00:00:00.000 --> 00:00:00.000 Do you want to shave the truffle or do you want me to shave the truffle? 00:00:00.000 --> 00:00:00.000 You shave the truffle I don't want to ruin anything 00:00:00.000 --> 00:00:00.000 Okay I'll shave the truffle 00:00:00.000 --> 00:00:00.000 (Sarah) You had me at truffle when you said it earlier 00:00:00.000 --> 00:00:00.000 It's a rich dish 00:00:00.000 --> 00:00:00.000 (Chef) and then we're going to finish it with just little caviar 00:00:00.000 --> 00:00:00.000 So tell me about the truffles and the caviar 00:00:00.000 --> 00:00:00.000 So these are Périgord truffles from France 00:00:00.000 --> 00:00:00.000 they're in season now until about... I think they're around for about another month 00:00:00.000 --> 00:00:00.000 and the caviar is just an American caviar that we use to garnish stuff with 00:00:00.000 --> 00:00:00.000 (Chef) Might as well go all out 00:00:00.000 --> 00:00:00.000 and then just a little bit of green and that's it 00:00:00.000 --> 00:00:00.000 Perfect. Beautiful. 00:00:00.000 --> 00:00:00.000 Besides my mess up on the side of the plate 00:00:00.000 --> 00:00:00.000 other than that that was beautiful 00:00:00.000 --> 00:00:00.000 All right, this looks fantastic, now how about a Delmonico steak? 00:00:00.000 --> 00:00:00.000 That sounds good, let's go to the grill 00:00:00.000 --> 00:00:00.000 All righty! 00:00:00.000 --> 00:00:00.000 Okay so this is a lot of beef, it's beautiful. Go through your different cuts 00:00:00.000 --> 00:00:00.000 So here we have the boneless Delmonico steak 00:00:00.000 --> 00:00:00.000 this is a bone in Delmonico steak that's dry aged 00:00:00.000 --> 00:00:00.000 and this is our double Delmonico steak 00:00:00.000 --> 00:00:00.000 All right so how do you dress this up? 00:00:00.000 --> 00:00:00.000 It's very simple and we don't do a lot to these steaks 00:00:00.000 --> 00:00:00.000 it's just salt, kosher salt, and pepper 00:00:00.000 --> 00:00:00.000 and we'll just grind it up 00:00:00.000 --> 00:00:00.000 So we're just going to pull it out 00:00:00.000 --> 00:00:00.000 let's throw these on in the back 00:00:00.000 --> 00:00:00.000 Should we put this guy on? 00:00:00.000 --> 00:00:00.000 (Sarah) So do most people come in here and want medium rare steak? 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? 00:00:00.000 --> 00:00:00.000 I would say probably the most is medium rare 00:00:00.000 --> 00:00:00.000 but we get well done and medium well and 00:00:00.000 --> 00:00:00.000 Yeah 00:00:00.000 --> 00:00:00.000 Sometimes... they're paying for it so it's their choice 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 00:00:00.000 --> 00:00:00.000 Perfect, thank you 00:00:00.000 --> 00:00:00.000 Awesome 00:00:00.000 --> 00:00:00.000 We'll get started 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 00:00:00.000 --> 00:00:00.000 Just tell me what you need 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 00:00:00.000 --> 00:00:00.000 I'll take him 00:00:00.000 --> 00:00:00.000 And you said that it's been cooked in the sous-vide machine 00:00:00.000 --> 00:00:00.000 Yeah we cook it at a very low temperature 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 00:00:00.000 --> 00:00:00.000 Just because it would take too long, oh I'm sorry 00:00:00.000 --> 00:00:00.000 No you're fine 00:00:00.000 --> 00:00:00.000 So next we're going to take a little bit of the butter now 00:00:00.000 --> 00:00:00.000 And you can see as the lobster is finishing cooking that the shell is changing color 00:00:00.000 --> 00:00:00.000 and then we're going to go with some hedgehog mushrooms 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 00:00:00.000 --> 00:00:00.000 This is the fun part 00:00:00.000 --> 00:00:00.000 Watch out (laughing) 00:00:00.000 --> 00:00:00.000 Staying back 00:00:00.000 --> 00:00:00.000 (Chef) Okay, so, put in a little brandy 00:00:00.000 --> 00:00:00.000 (Sarah) Flambé, right? 00:00:00.000 --> 00:00:00.000 (Chef) That's the fun part, that's actually why I wanted to become a chef 00:00:00.000 --> 00:00:00.000 So have the lobster there 00:00:00.000 --> 00:00:00.000 Very dramatic 00:00:00.000 --> 00:00:00.000 We have some lobster stock in that copper pot there 00:00:00.000 --> 00:00:00.000 So we're going to add that 00:00:00.000 --> 00:00:00.000 (Sarah) and there's no cream in that? Or just a little cream? 00:00:00.000 --> 00:00:00.000 (Chef) This is very little cream in this 00:00:00.000 --> 00:00:00.000 this is just the richness of the vegetables 00:00:00.000 --> 00:00:00.000 we use a little bit of star anise in here 00:00:00.000 --> 00:00:00.000 Oh wow, okay 00:00:00.000 --> 00:00:00.000 The star anise, fennel, onion, celery 00:00:00.000 --> 00:00:00.000 garlic, a lot of herbs 00:00:00.000 --> 00:00:00.000 (Sarah) It smells good 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 00:00:00.000 --> 00:00:00.000 and this is really just for garnish 00:00:00.000 --> 00:00:00.000 the original dish was just lobster and toast and sauce 00:00:00.000 --> 00:00:00.000 So the vegetables just give it a nice... make it more interesting 00:00:00.000 --> 00:00:00.000 Lighten it up make it a little more... have a "fear" 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 00:00:00.000 --> 00:00:00.000 So you hand me that and I'll grab a tray 00:00:00.000 --> 00:00:00.000 So what are the menus that you always have, how often do you change your menu? 00:00:00.000 --> 00:00:00.000 We try to change about four times a year 00:00:00.000 --> 00:00:00.000 (Sarah) Just based on whatever is in season? 00:00:00.000 --> 00:00:00.000 (Chef) Yes 00:00:00.000 --> 00:00:00.000 and occasionally if I get bored every now and again it will change 00:00:00.000 --> 00:00:00.000 Have you invented any recipes here at Delmonico's? 00:00:00.000 --> 00:00:00.000 The bacon that we do on the menu now is mine 00:00:00.000 --> 00:00:00.000 one of the chickens, we do a Himalayan salt brick chicken, which is mine 00:00:00.000 --> 00:00:00.000 This? 00:00:00.000 --> 00:00:00.000 Yeah I take the rest of the lobster 00:00:00.000 --> 00:00:00.000 Oh Himalayans, I love cooking with Himalayan salt 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 00:00:00.000 --> 00:00:00.000 That sounds delicious 00:00:00.000 --> 00:00:00.000 (Chef) We press it with the Himalayan salt 00:00:00.000 --> 00:00:00.000 (Sarah) Nice 00:00:00.000 --> 00:00:00.000 (Chef) It comes out really well 00:00:00.000 --> 00:00:00.000 We're going to grab just a little cayenne and some of the herbs 00:00:00.000 --> 00:00:00.000 Chives? 00:00:00.000 --> 00:00:00.000 Yup, chives and Italian flat leaf parsley 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 00:00:00.000 --> 00:00:00.000 Kind of bring out that star anise flavor? 00:00:00.000 --> 00:00:00.000 Yeah. I kinda like that flavor 00:00:00.000 --> 00:00:00.000 It smells delicious 00:00:00.000 --> 00:00:00.000 This is just little bit of stock to just to thin it out a little 00:00:00.000 --> 00:00:00.000 so we can thicken it back up and make it a little richer 00:00:00.000 --> 00:00:00.000 (Chef) All right so we're about ready 00:00:00.000 --> 00:00:00.000 our butter is kind of incorporated into the sauce 00:00:00.000 --> 00:00:00.000 we're going to plate it, take our brioche out 00:00:00.000 --> 00:00:00.000 it's kind of a dish that gets a little messy 00:00:00.000 --> 00:00:00.000 so we're going to slide over just kinda to the table there 00:00:00.000 --> 00:00:00.000 and we'll use this dish here to plate it up 00:00:00.000 --> 00:00:00.000 So our brioche is going to go on the top 00:00:00.000 --> 00:00:00.000 Oh it really does smell really good 00:00:00.000 --> 00:00:00.000 Going to take this out 00:00:00.000 --> 00:00:00.000 So you can see that 00:00:00.000 --> 00:00:00.000 We leave it in the shell 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 00:00:00.000 --> 00:00:00.000 protects the meat, keeps it from shrinking 00:00:00.000 --> 00:00:00.000 -and then sometimes the waiters -Will take it out? 00:00:00.000 --> 00:00:00.000 (Chef) Will take it out 00:00:00.000 --> 00:00:00.000 So I need a spoon from back there 00:00:00.000 --> 00:00:00.000 Oh sure absolutely, here you go 00:00:00.000 --> 00:00:00.000 It's a little big but it will work 00:00:00.000 --> 00:00:00.000 Let me just get some of the sauce 00:00:00.000 --> 00:00:00.000 Think we have enough sauce 00:00:00.000 --> 00:00:00.000 Okay, we're good 00:00:00.000 --> 00:00:00.000 Now we're going to finish it 00:00:00.000 --> 00:00:00.000 Kind of like we finished our Eggs Benedict 00:00:00.000 --> 00:00:00.000 Oh, so delicious 00:00:00.000 --> 00:00:00.000 This really is a rich dish 00:00:00.000 --> 00:00:00.000 When the truffles are in season we try and use them as much as we can 00:00:00.000 --> 00:00:00.000 Well people love truffles right? 00:00:00.000 --> 00:00:00.000 Yeah they go crazy for them 00:00:00.000 --> 00:00:00.000 The white truffles even more 00:00:00.000 --> 00:00:00.000 and then just a dollop of caviar on top 00:00:00.000 --> 00:00:00.000 clean the plate and that's it 00:00:00.000 --> 00:00:00.000 This looks beautiful, I can't wait to try it all 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 00:00:00.000 --> 00:00:00.000 and obviously enjoy some good food 00:00:00.000 --> 00:00:00.000 Sounds good 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? 00:00:00.000 --> 00:00:00.000 Why don't we start with the Eggs Benedict 00:00:00.000 --> 00:00:00.000 It's definitely a popular dish in the south too 00:00:00.000 --> 00:00:00.000 I kind of always thought of it as being a southern thing until I came here 00:00:00.000 --> 00:00:00.000 And Sunday brunch and hangover food and all kinds of stuff 00:00:00.000 --> 00:00:00.000 Yeah it's good hangover food, that's true 00:00:00.000 --> 00:00:00.000 Gotta get everything in there 00:00:00.000 --> 00:00:00.000 Tell us again what's all in the dish as well 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 00:00:00.000 --> 00:00:00.000 a cooked Italian ham with rosemary, thyme 00:00:00.000 --> 00:00:00.000 we have some American caviar and some Périgord truffle 00:00:00.000 --> 00:00:00.000 That ham is really delicious 00:00:00.000 --> 00:00:00.000 Yeah it has nice flavor. It works really well with the eggs 00:00:00.000 --> 00:00:00.000 And that hollandaise sauce is second to none! 00:00:00.000 --> 00:00:00.000 That was yours! 00:00:00.000 --> 00:00:00.000 That's delicious I like that a lot 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 00:00:00.000 --> 00:00:00.000 So we have a lot of history about this dish 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 00:00:00.000 --> 00:00:00.000 in the 1800s, he was also friends with, he was a trader, an importer/exporter 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 00:00:00.000 --> 00:00:00.000 they became very good friends 00:00:00.000 --> 00:00:00.000 and he brought this recipe to them 00:00:00.000 --> 00:00:00.000 and he says well, you have to make it for me and they did 00:00:00.000 --> 00:00:00.000 and they loved it 00:00:00.000 --> 00:00:00.000 then the Delmonico brothers had a falling out 00:00:00.000 --> 00:00:00.000 so they took the dish off the menu and their customers complained 00:00:00.000 --> 00:00:00.000 so they said okay, we have to put it back on the menu 00:00:00.000 --> 00:00:00.000 but we're not going to put it back on the menu as lobster ala Wenberg 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 00:00:00.000 --> 00:00:00.000 so it became lobster newberg 00:00:00.000 --> 00:00:00.000 That is delicious 00:00:00.000 --> 00:00:00.000 That sauce is amazing 00:00:00.000 --> 00:00:00.000 That star anise really comes out 00:00:00.000 --> 00:00:00.000 Yeah it comes through, and a little bit of the cayenne 00:00:00.000 --> 00:00:00.000 It's a little bit of a process to do but it's worth it 00:00:00.000 --> 00:00:00.000 We're going to save that for later 00:00:00.000 --> 00:00:00.000 and then the last one is the Delmonico steaks 00:00:00.000 --> 00:00:00.000 And this is the... 00:00:00.000 --> 00:00:00.000 This is the wet aged boneless rib eye 00:00:00.000 --> 00:00:00.000 Okay 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 00:00:00.000 --> 00:00:00.000 and some fried onions 00:00:00.000 --> 00:00:00.000 and there's a history behind this? 00:00:00.000 --> 00:00:00.000 Well what I know about the Delmonico steak was back in the 1800s 00:00:00.000 --> 00:00:00.000 the Delmonico brothers, it wasn't always a rib eye 00:00:00.000 --> 00:00:00.000 it was whatever they thought was the best that was available to them at the time 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 00:00:00.000 --> 00:00:00.000 and it works really well for us, we sell hundreds of them 00:00:00.000 --> 00:00:00.000 Oh I bet 00:00:00.000 --> 00:00:00.000 I'll push those to the side 00:00:00.000 --> 00:00:00.000 Okay 00:00:00.000 --> 00:00:00.000 So this isn't steak related but I hear there's some supernatural history as well? 00:00:00.000 --> 00:00:00.000 Oh there is a little bit of supernatural history 00:00:00.000 --> 00:00:00.000 Is it haunted? 00:00:00.000 --> 00:00:00.000 They say it's haunted 00:00:00.000 --> 00:00:00.000 Back in the 1800s the restaurant was actually nine floors 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 00:00:00.000 --> 00:00:00.000 And the rumor is that somebody was murdered upstairs and a lot of ghost stories 00:00:00.000 --> 00:00:00.000 There was another gentleman who used to clean up here at night 00:00:00.000 --> 00:00:00.000 and he said every night the ghosts had a party here down in the basement 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 00:00:00.000 --> 00:00:00.000 it was where the rich elite Europeans and Americans came to visit 00:00:00.000 --> 00:00:00.000 Sure, there was a lot of firsts here 00:00:00.000 --> 00:00:00.000 The first lady's luncheon was held here 00:00:00.000 --> 00:00:00.000 It was the first restaurant also to hire a woman 00:00:00.000 --> 00:00:00.000 it was the first restaurant to allow women to congregate 00:00:00.000 --> 00:00:00.000 as well as all the different firsts on the culinary end 00:00:00.000 --> 00:00:00.000 And it was the first place to use the term restaurant 00:00:00.000 --> 00:00:00.000 Restaurant, printed menus 00:00:00.000 --> 00:00:00.000 This steak is delicious by the way, if I didn't say so 00:00:00.000 --> 00:00:00.000 All right so these are Abe Lincoln's favorite potatoes, correct? 00:00:00.000 --> 00:00:00.000 That's it 00:00:00.000 --> 00:00:00.000 and there's a lot of history too about people who were patrons here, correct? 00:00:00.000 --> 00:00:00.000 So a lot of favorite people. Mark Twain, every president since Abraham Lincoln has been here 00:00:00.000 --> 00:00:00.000 Charles Dickens, the Wolf of Wall Street was another one that used to frequent here 00:00:00.000 --> 00:00:00.000 I bet you have people that come back here everyday for lunch too 00:00:00.000 --> 00:00:00.000 Not necessarily famous people 00:00:00.000 --> 00:00:00.000 We get a lot of regulars, yeah 00:00:00.000 --> 00:00:00.000 The bar is filled with a lot of characters that come in every single day 00:00:00.000 --> 00:00:00.000 So these are the potatoes, the Abe Lincoln potatoes 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 00:00:00.000 --> 00:00:00.000 Oh I thought there were going to be mashed 00:00:00.000 --> 00:00:00.000 There's just a few calories in here 00:00:00.000 --> 00:00:00.000 Oh my goodness 00:00:00.000 --> 00:00:00.000 That's amazing 00:00:00.000 --> 00:00:00.000 Can't really go wrong though 00:00:00.000 --> 00:00:00.000 Cheese baked and cream, butter, potatoes 00:00:00.000 --> 00:00:00.000 Awesome 00:00:00.000 --> 00:00:00.000 That would go good on the side of a steak 00:00:00.000 --> 00:00:00.000 It works perfect 00:00:00.000 --> 00:00:00.000 And the next dish we have is our dessert 00:00:00.000 --> 00:00:00.000 Baked Alaska 00:00:00.000 --> 00:00:00.000 And it was invented here by Charles Ranhofer 00:00:00.000 --> 00:00:00.000 who was one of the first celebrity chefs 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 00:00:00.000 --> 00:00:00.000 an ice cream and a semifreddo, so say a banana semifreddo 00:00:00.000 --> 00:00:00.000 There's an apricot jam 00:00:00.000 --> 00:00:00.000 Nice 00:00:00.000 --> 00:00:00.000 underneath that, and then on the bottom is walnut sponge 00:00:00.000 --> 00:00:00.000 Wow I'm kind of embarrassed to say I've never actually eaten one of these 00:00:00.000 --> 00:00:00.000 We're going to cut it open 00:00:00.000 --> 00:00:00.000 So you can see the meringue, then you have the banana, 00:00:00.000 --> 00:00:00.000 then there's the apricot jam and on the bottom is the walnut sponge 00:00:00.000 --> 00:00:00.000 I'll turn it around so we can get a better look 00:00:00.000 --> 00:00:00.000 and then from there just dig in 00:00:00.000 --> 00:00:00.000 That's never a problem 00:00:00.000 --> 00:00:00.000 The perfect baked Alaska, you should be able to, what we tried for anyway, 00:00:00.000 --> 00:00:00.000 you should be able to get everything 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 00:00:00.000 --> 00:00:00.000 It's delicious 00:00:00.000 --> 00:00:00.000 and the apricot and the banana go really well together 00:00:00.000 --> 00:00:00.000 They do, they really do; and the walnut cake 00:00:00.000 --> 00:00:00.000 Thank you so much, chef, everything has been absolutely delicious, beautiful and great history 00:00:00.000 --> 00:00:00.000 and I've really enjoyed myself thank you so much 00:00:00.000 --> 00:00:00.000 Thank you 00:00:00.000 --> 00:00:00.000 Thank you so much for joining me on this Story of Cooking 00:00:00.000 --> 00:00:00.000 I'm Sarah Nicholas and just remember behind every story is a great recipe! 00:00:00.000 --> 00:00:00.000 Funding for the Story of Cooking is provided by 00:00:00.000 --> 00:00:00.000 FIT4MOM 00:00:00.000 --> 00:00:00.000 Walkabout Outfitter 00:00:00.000 --> 00:00:00.000 Biagio Cru and Estate Wines 00:00:00.000 --> 00:00:00.000 Chef Revival 00:00:00.000 --> 00:00:00.000 FOODYTV 00:00:00.000 --> 00:00:00.000 Chefs in the Kitchen 00:00:00.000 --> 00:00:00.000 and Taste This TV 00:00:00.000 --> 00:00:00.000 For a copy of any of the recipes that you've seen on today's show 00:00:00.000 --> 00:00:00.000 visit the website below 00:00:00.000 --> 00:00:00.000 Offer made by the Story of Cooking Production