9:59:59.000,9:59:59.000 Funding for the Story of Cooking is provided by: 9:59:59.000,9:59:59.000 FIT4MOM 9:59:59.000,9:59:59.000 Walkabout Outfitter 9:59:59.000,9:59:59.000 Biagio Cru and Estate Wines 9:59:59.000,9:59:59.000 Chef Revival 9:59:59.000,9:59:59.000 FOODYTV 9:59:59.000,9:59:59.000 Chefs in the Kitchen 9:59:59.000,9:59:59.000 and Taste This TV 9:59:59.000,9:59:59.000 Hi and welcome to the Story of Cooking[br]Today we're here at Delmonico's 9:59:59.000,9:59:59.000 Which most people know because it's one of the [br]oldest restaurants in America 9:59:59.000,9:59:59.000 It opened up its doors in 1820 when Swiss brothers[br]John and Peter Delmonico opened a restaurant 9:59:59.000,9:59:59.000 that served french pastries 9:59:59.000,9:59:59.000 it didn't become a full-fledged restaurant until[br]1837 when John and Peter Delmonico 9:59:59.000,9:59:59.000 along with Lorenzo opened a nice big fine dining[br]establishment 9:59:59.000,9:59:59.000 In the 1700s New York was littered with Oyster[br]sellers and coffee shops 9:59:59.000,9:59:59.000 but there wasn't any fine dining 9:59:59.000,9:59:59.000 and Delmonico's was the first to do that 9:59:59.000,9:59:59.000 in fact they were the first to use the word [br]restaurant, which was a French term 9:59:59.000,9:59:59.000 so that's why they're credited with opening [br]the first restaurant in America 9:59:59.000,9:59:59.000 So let's go inside and check it out! 9:59:59.000,9:59:59.000 Hi and welcome to the Story of Cooking! [br]I'm Sarah Nicholas! 9:59:59.000,9:59:59.000 Hi chef, nice meet you! 9:59:59.000,9:59:59.000 Hi, welcome to Delmonico's 9:59:59.000,9:59:59.000 Thank you, we're here with chef Billy Oliva 9:59:59.000,9:59:59.000 and he's the executive chef and you've been here[br]about six years 9:59:59.000,9:59:59.000 Almost seven years, yeah, six and a half years 9:59:59.000,9:59:59.000 And we're here to try some classic dishes [br]and we're going to learn a little history about them 9:59:59.000,9:59:59.000 Sure and there's loads of history here, lot of firsts:[br]Baked Alaska, Bggs Benedict, Lobster Newburg 9:59:59.000,9:59:59.000 You name it, all kinds of history as well 9:59:59.000,9:59:59.000 Awesome, well let's do it! 9:59:59.000,9:59:59.000 Why don't we head back to the kitchen 9:59:59.000,9:59:59.000 Okay! 9:59:59.000,9:59:59.000 All right chef, so we're back in the kitchen 9:59:59.000,9:59:59.000 and you're going to show me some of the dishes [br]that were invented here 9:59:59.000,9:59:59.000 and obviously probably signature dishes [br]of Delmonico's 9:59:59.000,9:59:59.000 Absolutely so we're going to start with [br]Eggs Benedict 9:59:59.000,9:59:59.000 Why don't we start with our brio, [br]so we're just going to 9:59:59.000,9:59:59.000 Do you make your own brioche? 9:59:59.000,9:59:59.000 We do downstairs, actually. We make all our own[br]bread all our own desserts 9:59:59.000,9:59:59.000 ice creams, everything is here 9:59:59.000,9:59:59.000 Wow! 9:59:59.000,9:59:59.000 And so, again, this was invented at [br]Delmonico's, correct? 9:59:59.000,9:59:59.000 Invented in Delmonico's 9:59:59.000,9:59:59.000 So the Delmonico brothers liked to name dishes [br]after their patrons 9:59:59.000,9:59:59.000 so Mr and Mrs Le Benedict used to come all the time,[br]They were regular customers 9:59:59.000,9:59:59.000 and one day they says, you know [br]what we come here all the time 9:59:59.000,9:59:59.000 we're bored of the menu, create us a dish 9:59:59.000,9:59:59.000 and this is what the Delmonico brothers [br]came up with 9:59:59.000,9:59:59.000 Well, thank you! 9:59:59.000,9:59:59.000 and it's been around ever since 9:59:59.000,9:59:59.000 so we're just going to pop this in the oven 9:59:59.000,9:59:59.000 Okay 9:59:59.000,9:59:59.000 and the next thing we'll do is 9:59:59.000,9:59:59.000 first thing we have to remember is not [br]to forget that 9:59:59.000,9:59:59.000 Okay, yeah, that's usually what happens right? 9:59:59.000,9:59:59.000 It's always what happens! 9:59:59.000,9:59:59.000 And then we're going to start our hollandaise 9:59:59.000,9:59:59.000 so here we have just some egg yolk that we cracked[br]already 9:59:59.000,9:59:59.000 I will dump that in 9:59:59.000,9:59:59.000 and we have a little Tobasco 9:59:59.000,9:59:59.000 You want me to put some of this in? 9:59:59.000,9:59:59.000 Yeah, absolutely. We'll do a little lemon juice. 9:59:59.000,9:59:59.000 Couple dashes? 9:59:59.000,9:59:59.000 Yeah a couple dashes 9:59:59.000,9:59:59.000 And we'll put a little tarragon vinegar 9:59:59.000,9:59:59.000 So this is a tarragon vinegar reduction [br]with pepper corn shallots 9:59:59.000,9:59:59.000 Tarragon obviously 9:59:59.000,9:59:59.000 Worcestershire 9:59:59.000,9:59:59.000 (Sarah) Worcestershire sauce, okay 9:59:59.000,9:59:59.000 So now the fun part 9:59:59.000,9:59:59.000 Now we're going to whisk 9:59:59.000,9:59:59.000 so if you want to do that we'll go over here to 9:59:59.000,9:59:59.000 without you burning your hand you might want [br]want to take a towel 9:59:59.000,9:59:59.000 and just a figure eight motion, as kind of fast as [br]you can 9:59:59.000,9:59:59.000 Figure eight? Like this? 9:59:59.000,9:59:59.000 Yeah 9:59:59.000,9:59:59.000 So now we're going to add our butter 9:59:59.000,9:59:59.000 and then here we have just a little cold water[br]if it gets too thick we'll just thin it out a little bit 9:59:59.000,9:59:59.000 So, shall we go together? Yup 9:59:59.000,9:59:59.000 Is my hand in the way? 9:59:59.000,9:59:59.000 No 9:59:59.000,9:59:59.000 And that looks about good 9:59:59.000,9:59:59.000 Now the trick is to keep it so it doesn't break 9:59:59.000,9:59:59.000 (Chef) Keep it warm 9:59:59.000,9:59:59.000 First we're going to season it [br]a little salt and pepper 9:59:59.000,9:59:59.000 and then we'll just take that 9:59:59.000,9:59:59.000 how are we going to do that without 9:59:59.000,9:59:59.000 actually got the right consistency 9:59:59.000,9:59:59.000 Am I hired? 9:59:59.000,9:59:59.000 That's it! When can you start? 9:59:59.000,9:59:59.000 If this is my only job I'm sorry I have to decline 9:59:59.000,9:59:59.000 I will keep that warm for a minute 9:59:59.000,9:59:59.000 So, we have to lightly grill the prosciutto cotto[br]so for that we have to go down to the broiler there 9:59:59.000,9:59:59.000 Already? 9:59:59.000,9:59:59.000 Make sure we have all our tools 9:59:59.000,9:59:59.000 so we're going to come here 9:59:59.000,9:59:59.000 Okay 9:59:59.000,9:59:59.000 and we're just going to... this is cooked already [br]so we just want to warm it up 9:59:59.000,9:59:59.000 Sure 9:59:59.000,9:59:59.000 That's going to go on the grill for a second 9:59:59.000,9:59:59.000 Just flip it 9:59:59.000,9:59:59.000 Okay so we just want to cook that, just want to [br]warm it through 9:59:59.000,9:59:59.000 So that's good, we don't want to dry it out too much 9:59:59.000,9:59:59.000 Just going to grab our plate 9:59:59.000,9:59:59.000 and we're almost ready to... you can actually [br]smell the rosemary and the thyme 9:59:59.000,9:59:59.000 Okay so we'll go back down on this side 9:59:59.000,9:59:59.000 where we have our ham, we have our brioche 9:59:59.000,9:59:59.000 so we're going to put this pot out of the way[br]we'll slide that little one over 9:59:59.000,9:59:59.000 On the flame, or no? 9:59:59.000,9:59:59.000 Right on the flame, yup 9:59:59.000,9:59:59.000 Oh we're going to reheat our eggs? 9:59:59.000,9:59:59.000 We're going to reheat our eggs 9:59:59.000,9:59:59.000 So we poached these earlier just so it will be[br]a little bit easier 9:59:59.000,9:59:59.000 when we poach them we use a little vinegar,[br]white vinegar 9:59:59.000,9:59:59.000 Do the swirl? 9:59:59.000,9:59:59.000 Do the swirl 9:59:59.000,9:59:59.000 and we crack the eggs into a small cup and they go in 9:59:59.000,9:59:59.000 (Sarah) Just dump them all in? 9:59:59.000,9:59:59.000 (Chef) Dump them in nice and easy 9:59:59.000,9:59:59.000 All four? 9:59:59.000,9:59:59.000 Yeah, this way in case we have an accident with one 9:59:59.000,9:59:59.000 (Sarah) Poached eggs are very delicate 9:59:59.000,9:59:59.000 So while the eggs are heating up 9:59:59.000,9:59:59.000 we can start to plate the rest of the Eggs Benedict 9:59:59.000,9:59:59.000 Perfect 9:59:59.000,9:59:59.000 So, we'll move some of this stuff out of the way 9:59:59.000,9:59:59.000 And bring this over here 9:59:59.000,9:59:59.000 If you want to do it, or I can do the ham 9:59:59.000,9:59:59.000 Okay 9:59:59.000,9:59:59.000 (Sarah) Is this on you brunch menu? 9:59:59.000,9:59:59.000 (Chef) This is on the menu all the time, never cut[br]lunch, dinner 9:59:59.000,9:59:59.000 and we sell tons of it 9:59:59.000,9:59:59.000 So, that's ready and now we just wait for our[br]eggs to get hot 9:59:59.000,9:59:59.000 and because they're already poached we don't need[br]to cook them for a long time 9:59:59.000,9:59:59.000 we just need to warm them through 9:59:59.000,9:59:59.000 The reason we do this is because [br]we just sell so many of them 9:59:59.000,9:59:59.000 Yeah, you would have to do it in [br]advance I would think 9:59:59.000,9:59:59.000 This is all the space we have, so 9:59:59.000,9:59:59.000 Eggs Benedict is one of my favorites so I'm [br]really looking forward to trying this 9:59:59.000,9:59:59.000 I'd say these are probably hot enough 9:59:59.000,9:59:59.000 Just drain the water really well 9:59:59.000,9:59:59.000 and whenever the egg doesn't roll off [br]that's a good thing 9:59:59.000,9:59:59.000 (Sarah) You want to just? 9:59:59.000,9:59:59.000 (Chef) Yeah right over there 9:59:59.000,9:59:59.000 (Sarah) Well that failed 9:59:59.000,9:59:59.000 Are you going to wipe the edges? 9:59:59.000,9:59:59.000 (Chef) Yeah, we'll clean it up. We could change the plate 9:59:59.000,9:59:59.000 That's good. 9:59:59.000,9:59:59.000 (Sarah) Obviously I like a lot of hollandaise sauce 9:59:59.000,9:59:59.000 (Chef) We might need to change the plate! 9:59:59.000,9:59:59.000 So now what we're going to do, we're going to 9:59:59.000,9:59:59.000 -Do you like truffle?\[br]-I do, I do 9:59:59.000,9:59:59.000 -A lot of truffle? [br]-I do 9:59:59.000,9:59:59.000 Do you want to shave the truffle or do you want[br]me to shave the truffle? 9:59:59.000,9:59:59.000 You shave the truffle I don't want to ruin anything 9:59:59.000,9:59:59.000 Okay I'll shave the truffle 9:59:59.000,9:59:59.000 (Sarah) You had me at truffle when you said it earlier 9:59:59.000,9:59:59.000 It's a rich dish 9:59:59.000,9:59:59.000 (Chef) and then we're going to finish it with just [br]little caviar 9:59:59.000,9:59:59.000 So tell me about the truffles and the caviar 9:59:59.000,9:59:59.000 So these are Périgord truffles from France 9:59:59.000,9:59:59.000 they're in season now until about... I think they're[br]around for about another month 9:59:59.000,9:59:59.000 and the caviar is just an American caviar that [br]we use to garnish stuff with 9:59:59.000,9:59:59.000 (Chef) Might as well go all out 9:59:59.000,9:59:59.000 and then just a little bit of green and that's it 9:59:59.000,9:59:59.000 Perfect. Beautiful. 9:59:59.000,9:59:59.000 Besides my mess up on the side of the plate 9:59:59.000,9:59:59.000 other than that that was beautiful 9:59:59.000,9:59:59.000 All right, this looks fantastic, now how[br]about a Delmonico steak? 9:59:59.000,9:59:59.000 That sounds good, let's go to the grill 9:59:59.000,9:59:59.000 All righty! 9:59:59.000,9:59:59.000 Okay so this is a lot of beef, it's beautiful. [br]Go through your different cuts 9:59:59.000,9:59:59.000 So here we have the boneless Delmonico steak 9:59:59.000,9:59:59.000 this is a bone in Delmonico steak that's dry aged 9:59:59.000,9:59:59.000 and this is our double Delmonico steak 9:59:59.000,9:59:59.000 All right so how do you dress this up? 9:59:59.000,9:59:59.000 It's very simple and we don't do a lot to these steaks 9:59:59.000,9:59:59.000 it's just salt, kosher salt, and pepper 9:59:59.000,9:59:59.000 and we'll just grind it up 9:59:59.000,9:59:59.000 So we're just going to pull it out 9:59:59.000,9:59:59.000 let's throw these on in the back 9:59:59.000,9:59:59.000 Should we put this guy on? 9:59:59.000,9:59:59.000 (Sarah) So do most people come in here and want[br]medium rare steak? 9:59:59.000,9:59:59.000 Always when I go to a restaurant that has good steak I [br]always ask, well what does the chef like to cook it to? 9:59:59.000,9:59:59.000 I would say probably the most is medium rare 9:59:59.000,9:59:59.000 but we get well done and medium well and 9:59:59.000,9:59:59.000 Yeah 9:59:59.000,9:59:59.000 Sometimes... they're paying for it so it's their choice 9:59:59.000,9:59:59.000 So these are just about done, so we'll have our guys[br]finish them and we'll move on to the lobster newberg 9:59:59.000,9:59:59.000 Perfect, thank you 9:59:59.000,9:59:59.000 Awesome 9:59:59.000,9:59:59.000 We'll get started 9:59:59.000,9:59:59.000 So what we're going to do we're going to just take [br]a little bit of oil and the lobster 9:59:59.000,9:59:59.000 Just tell me what you need 9:59:59.000,9:59:59.000 The lobster has been kind of cooked already [br]so we're going to start with the lobster 9:59:59.000,9:59:59.000 I'll take him 9:59:59.000,9:59:59.000 And you said that it's been cooked in [br]the sous-vide machine 9:59:59.000,9:59:59.000 Yeah we cook it at a very low temperature 9:59:59.000,9:59:59.000 and we cook it about say 50%, and then we cool it[br]off really quickly and then we finish it to order 9:59:59.000,9:59:59.000 Just because it would take too long, oh I'm sorry 9:59:59.000,9:59:59.000 No you're fine 9:59:59.000,9:59:59.000 So next we're going to take a little bit of [br]the butter now 9:59:59.000,9:59:59.000 And you can see as the lobster is finishing cooking[br]that the shell is changing color 9:59:59.000,9:59:59.000 and then we're going to go with some [br]hedgehog mushrooms 9:59:59.000,9:59:59.000 The next thing we're going to do is, we're going to [br]deglaze it with a little bit of brandy 9:59:59.000,9:59:59.000 This is the fun part 9:59:59.000,9:59:59.000 Watch out (laughing) 9:59:59.000,9:59:59.000 Staying back 9:59:59.000,9:59:59.000 (Chef) Okay, so, put in a little brandy 9:59:59.000,9:59:59.000 (Sarah) Flambé, right? 9:59:59.000,9:59:59.000 (Chef) That's the fun part, that's actually why I [br]wanted to become a chef 9:59:59.000,9:59:59.000 So have the lobster there 9:59:59.000,9:59:59.000 Very dramatic 9:59:59.000,9:59:59.000 We have some lobster stock in that copper [br]pot there 9:59:59.000,9:59:59.000 So we're going to add that 9:59:59.000,9:59:59.000 (Sarah) and there's no cream in that? [br]Or just a little cream? 9:59:59.000,9:59:59.000 (Chef) This is very little cream in this 9:59:59.000,9:59:59.000 this is just the richness of the vegetables 9:59:59.000,9:59:59.000 we use a little bit of star anise in here 9:59:59.000,9:59:59.000 Oh wow, okay 9:59:59.000,9:59:59.000 The star anise, fennel, onion, celery 9:59:59.000,9:59:59.000 garlic, a lot of herbs 9:59:59.000,9:59:59.000 (Sarah) It smells good 9:59:59.000,9:59:59.000 And now we'll take all our vegetables, we'll take [br]a little bit of asparagus, a little bit of carrots 9:59:59.000,9:59:59.000 and this is really just for garnish 9:59:59.000,9:59:59.000 the original dish was just lobster and toast and [br]sauce 9:59:59.000,9:59:59.000 So the vegetables just give it a nice...[br]make it more interesting 9:59:59.000,9:59:59.000 Lighten it up make it a little more... have a "fear" 9:59:59.000,9:59:59.000 So next thing we're going to do is we're [br]going to throw our brioche in the oven for a minute 9:59:59.000,9:59:59.000 So you hand me that and I'll grab a tray 9:59:59.000,9:59:59.000 So what are the menus that you always have,[br]how often do you change your menu? 9:59:59.000,9:59:59.000 We try to change about four times a year 9:59:59.000,9:59:59.000 (Sarah) Just based on whatever is in season? 9:59:59.000,9:59:59.000 (Chef) Yes 9:59:59.000,9:59:59.000 and occasionally if I get bored every now and again[br]it will change 9:59:59.000,9:59:59.000 Have you invented any recipes here at Delmonico's? 9:59:59.000,9:59:59.000 The bacon that we do on the menu now is mine 9:59:59.000,9:59:59.000 one of the chickens, we do a [br]Himalayan salt brick chicken, which is mine 9:59:59.000,9:59:59.000 This? 9:59:59.000,9:59:59.000 Yeah I take the rest of the lobster 9:59:59.000,9:59:59.000 Oh Himalayans, I love cooking with Himalayan salt 9:59:59.000,9:59:59.000 Yeah so we actually have bricks and we press,[br]it's kind of like a brick chicken 9:59:59.000,9:59:59.000 That sounds delicious 9:59:59.000,9:59:59.000 (Chef) We press it with the Himalayan salt 9:59:59.000,9:59:59.000 (Sarah) Nice 9:59:59.000,9:59:59.000 (Chef) It comes out really well 9:59:59.000,9:59:59.000 We're going to grab just a little cayenne and some[br]of the herbs 9:59:59.000,9:59:59.000 Chives? 9:59:59.000,9:59:59.000 Yup, chives and Italian flat leaf parsley 9:59:59.000,9:59:59.000 And in the sauce, when we make the sauce, there's [br]a little bit of tarragon as well 9:59:59.000,9:59:59.000 Kind of bring out that star anise flavor? 9:59:59.000,9:59:59.000 Yeah. I kinda like that flavor 9:59:59.000,9:59:59.000 It smells delicious 9:59:59.000,9:59:59.000 This is just little bit of stock to [br]just to thin it out a little 9:59:59.000,9:59:59.000 so we can thicken it back up [br]and make it a little richer 9:59:59.000,9:59:59.000 (Chef) All right so we're about ready 9:59:59.000,9:59:59.000 our butter is kind of incorporated into the sauce 9:59:59.000,9:59:59.000 we're going to plate it, take our brioche out 9:59:59.000,9:59:59.000 it's kind of a dish that gets a little messy 9:59:59.000,9:59:59.000 so we're going to slide over just kinda to the [br]table there 9:59:59.000,9:59:59.000 and we'll use this dish here to plate it up 9:59:59.000,9:59:59.000 So our brioche is going to go on the top 9:59:59.000,9:59:59.000 Oh it really does smell really good 9:59:59.000,9:59:59.000 Going to take this out 9:59:59.000,9:59:59.000 So you can see that 9:59:59.000,9:59:59.000 We leave it in the shell 9:59:59.000,9:59:59.000 the reason we leave it in the shell is we [br]just think that the shell protects the cooking 9:59:59.000,9:59:59.000 protects the meat, keeps it from shrinking 9:59:59.000,9:59:59.000 -and then sometimes the waiters[br]-Will take it out? 9:59:59.000,9:59:59.000 (Chef) Will take it out 9:59:59.000,9:59:59.000 So I need a spoon from back there 9:59:59.000,9:59:59.000 Oh sure absolutely, here you go 9:59:59.000,9:59:59.000 It's a little big but it will work 9:59:59.000,9:59:59.000 Let me just get some of the sauce 9:59:59.000,9:59:59.000 Think we have enough sauce 9:59:59.000,9:59:59.000 Okay, we're good 9:59:59.000,9:59:59.000 Now we're going to finish it 9:59:59.000,9:59:59.000 Kind of like we finished our Eggs Benedict 9:59:59.000,9:59:59.000 Oh, so delicious 9:59:59.000,9:59:59.000 This really is a rich dish 9:59:59.000,9:59:59.000 When the truffles are in season we try and [br]use them as much as we can 9:59:59.000,9:59:59.000 Well people love truffles right? 9:59:59.000,9:59:59.000 Yeah they go crazy for them 9:59:59.000,9:59:59.000 The white truffles even more 9:59:59.000,9:59:59.000 and then just a dollop of caviar on top 9:59:59.000,9:59:59.000 clean the plate and that's it 9:59:59.000,9:59:59.000 This looks beautiful, I can't wait to try it all 9:59:59.000,9:59:59.000 Let's go out to the table and we'll talk a little bit[br]about the history of the three dishes 9:59:59.000,9:59:59.000 and obviously enjoy some good food 9:59:59.000,9:59:59.000 Sounds good 9:59:59.000,9:59:59.000 All right chef, so again everything looks beautiful,[br]let's kind of start somewhere, where would you like to start? 9:59:59.000,9:59:59.000 Why don't we start with the Eggs Benedict 9:59:59.000,9:59:59.000 It's definitely a popular dish in the south too 9:59:59.000,9:59:59.000 I kind of always thought of it as being a [br]southern thing until I came here 9:59:59.000,9:59:59.000 And Sunday brunch and hangover food and all [br]kinds of stuff 9:59:59.000,9:59:59.000 Yeah it's good hangover food, that's true 9:59:59.000,9:59:59.000 Gotta get everything in there 9:59:59.000,9:59:59.000 Tell us again what's all in the dish as well 9:59:59.000,9:59:59.000 So we have Périgord, we have some nice toasted [br]buttered brioche, we have a little prosciutte cotto 9:59:59.000,9:59:59.000 a cooked Italian ham with rosemary, thyme 9:59:59.000,9:59:59.000 we have some American caviar and some [br]Périgord truffle 9:59:59.000,9:59:59.000 That ham is really delicious 9:59:59.000,9:59:59.000 Yeah it has nice flavor. It works really well with[br]the eggs 9:59:59.000,9:59:59.000 And that hollandaise sauce is second to none! 9:59:59.000,9:59:59.000 That was yours! 9:59:59.000,9:59:59.000 That's delicious I like that a lot 9:59:59.000,9:59:59.000 So let's move on to the lobster newberg [br]and we'll save the steak for last 9:59:59.000,9:59:59.000 So we have a lot of history about this dish 9:59:59.000,9:59:59.000 It was Captain Wenberg who was a good, he was a [br]fisherman, spent a lot of time in the ocean 9:59:59.000,9:59:59.000 in the 1800s, he was also friends with, he[br]was a trader, an importer/exporter 9:59:59.000,9:59:59.000 He spent a lot of time here when he would be in[br]New York with the Delmonico brothers 9:59:59.000,9:59:59.000 they became very good friends 9:59:59.000,9:59:59.000 and he brought this recipe to them 9:59:59.000,9:59:59.000 and he says well, you have to make it for me [br]and they did 9:59:59.000,9:59:59.000 and they loved it 9:59:59.000,9:59:59.000 then the Delmonico brothers had a falling out 9:59:59.000,9:59:59.000 so they took the dish off the menu and their[br]customers complained 9:59:59.000,9:59:59.000 so they said okay, we have to put it back on the menu 9:59:59.000,9:59:59.000 but we're not going to put it back on the menu [br]as lobster ala Wenberg 9:59:59.000,9:59:59.000 because we don't want to speak to him anymore[br]and we don't want to associate with him anymore 9:59:59.000,9:59:59.000 so it became lobster newberg 9:59:59.000,9:59:59.000 That is delicious 9:59:59.000,9:59:59.000 That sauce is amazing 9:59:59.000,9:59:59.000 That star anise really comes out 9:59:59.000,9:59:59.000 Yeah it comes through, and a little bit of the cayenne 9:59:59.000,9:59:59.000 It's a little bit of a process to do but it's worth it 9:59:59.000,9:59:59.000 We're going to save that for later 9:59:59.000,9:59:59.000 and then the last one is the Delmonico steaks 9:59:59.000,9:59:59.000 And this is the... 9:59:59.000,9:59:59.000 This is the wet aged boneless rib eye 9:59:59.000,9:59:59.000 Okay 9:59:59.000,9:59:59.000 And it's just grilled salt and pepper, and we[br]finish it by brushing it with a little bit of butter 9:59:59.000,9:59:59.000 and some fried onions 9:59:59.000,9:59:59.000 and there's a history behind this? 9:59:59.000,9:59:59.000 Well what I know about the Delmonico steak was[br]back in the 1800s 9:59:59.000,9:59:59.000 the Delmonico brothers, it wasn't always a rib eye 9:59:59.000,9:59:59.000 it was whatever they thought was the best that[br]was available to them at the time 9:59:59.000,9:59:59.000 Today it's the rib eye just because of the [br]fat content, the richness of the steak 9:59:59.000,9:59:59.000 and it works really well for us, [br]we sell hundreds of them 9:59:59.000,9:59:59.000 Oh I bet 9:59:59.000,9:59:59.000 I'll push those to the side 9:59:59.000,9:59:59.000 Okay 9:59:59.000,9:59:59.000 So this isn't steak related but I hear there's[br]some supernatural history as well? 9:59:59.000,9:59:59.000 Oh there is a little bit of supernatural history 9:59:59.000,9:59:59.000 Is it haunted? 9:59:59.000,9:59:59.000 They say it's haunted 9:59:59.000,9:59:59.000 Back in the 1800s the restaurant was actually[br]nine floors 9:59:59.000,9:59:59.000 So there was a restaurant, there was a hotel, [br]there was all kinds of things going on here 9:59:59.000,9:59:59.000 And the rumor is that somebody was murdered[br]upstairs and a lot of ghost stories 9:59:59.000,9:59:59.000 There was another gentleman who used to clean [br]up here at night 9:59:59.000,9:59:59.000 and he said every night the ghosts had [br]a party here down in the basement 9:59:59.000,9:59:59.000 Well this place actually was a site for a lot of [br]parties, cotillions, balls back in the day 9:59:59.000,9:59:59.000 it was where the rich elite Europeans and [br]Americans came to visit 9:59:59.000,9:59:59.000 Sure, there was a lot of firsts here 9:59:59.000,9:59:59.000 The first lady's luncheon was held here 9:59:59.000,9:59:59.000 It was the first restaurant also to hire a woman 9:59:59.000,9:59:59.000 it was the first restaurant to [br]allow women to congregate 9:59:59.000,9:59:59.000 as well as all the different firsts on the [br]culinary end 9:59:59.000,9:59:59.000 And it was the first place to use the term restaurant 9:59:59.000,9:59:59.000 Restaurant, printed menus 9:59:59.000,9:59:59.000 This steak is delicious by the way, if I didn't say so 9:59:59.000,9:59:59.000 All right so these are Abe Lincoln's [br]favorite potatoes, correct? 9:59:59.000,9:59:59.000 That's it 9:59:59.000,9:59:59.000 and there's a lot of history too about people who [br]were patrons here, correct? 9:59:59.000,9:59:59.000 So a lot of favorite people. Mark Twain, every [br]president since Abraham Lincoln has been here 9:59:59.000,9:59:59.000 Charles Dickens, the Wolf of Wall Street was [br]another one that used to frequent here 9:59:59.000,9:59:59.000 I bet you have people that come back here [br]everyday for lunch too 9:59:59.000,9:59:59.000 Not necessarily famous people 9:59:59.000,9:59:59.000 We get a lot of regulars, yeah 9:59:59.000,9:59:59.000 The bar is filled with a lot of characters that [br]come in every single day 9:59:59.000,9:59:59.000 So these are the potatoes, the Abe Lincoln potatoes 9:59:59.000,9:59:59.000 So the story about this is Abe Lincoln loved[br]these potatoes, and I'm sure I'm going to as well 9:59:59.000,9:59:59.000 Oh I thought there were going to be mashed 9:59:59.000,9:59:59.000 There's just a few calories in here 9:59:59.000,9:59:59.000 Oh my goodness 9:59:59.000,9:59:59.000 That's amazing 9:59:59.000,9:59:59.000 Can't really go wrong though 9:59:59.000,9:59:59.000 Cheese baked and cream, butter, potatoes 9:59:59.000,9:59:59.000 Awesome 9:59:59.000,9:59:59.000 That would go good on the side of a steak 9:59:59.000,9:59:59.000 It works perfect 9:59:59.000,9:59:59.000 And the next dish we have is our dessert 9:59:59.000,9:59:59.000 Baked Alaska 9:59:59.000,9:59:59.000 And it was invented here by Charles Ranhofer 9:59:59.000,9:59:59.000 who was one of the first celebrity chefs 9:59:59.000,9:59:59.000 so it's a layer of baked meringue and inside is [br]what we call, it's kind of a cross between 9:59:59.000,9:59:59.000 an ice cream and a semifreddo, so say [br]a banana semifreddo 9:59:59.000,9:59:59.000 There's an apricot jam 9:59:59.000,9:59:59.000 Nice 9:59:59.000,9:59:59.000 underneath that, and then on the bottom is [br]walnut sponge 9:59:59.000,9:59:59.000 Wow I'm kind of embarrassed to say I've never [br]actually eaten one of these 9:59:59.000,9:59:59.000 We're going to cut it open 9:59:59.000,9:59:59.000 So you can see the meringue, then you have the banana, 9:59:59.000,9:59:59.000 then there's the apricot jam [br]and on the bottom is the walnut sponge 9:59:59.000,9:59:59.000 I'll turn it around so we can get a better look 9:59:59.000,9:59:59.000 and then from there just dig in 9:59:59.000,9:59:59.000 That's never a problem 9:59:59.000,9:59:59.000 The perfect baked Alaska, you should be able to,[br]what we tried for anyway, 9:59:59.000,9:59:59.000 you should be able to get everything 9:59:59.000,9:59:59.000 the middle part can't be too cold, otherwise if it's[br]too cold you won't be able to go all the way through 9:59:59.000,9:59:59.000 It's delicious 9:59:59.000,9:59:59.000 and the apricot and the banana go really well [br]together 9:59:59.000,9:59:59.000 They do, they really do; and the walnut cake 9:59:59.000,9:59:59.000 Thank you so much, chef, everything has been [br]absolutely delicious, beautiful and great history 9:59:59.000,9:59:59.000 and I've really enjoyed myself thank you so much 9:59:59.000,9:59:59.000 Thank you 9:59:59.000,9:59:59.000 Thank you so much for joining me on this [br]Story of Cooking 9:59:59.000,9:59:59.000 I'm Sarah Nicholas and just remember behind every[br]story is a great recipe! 9:59:59.000,9:59:59.000 Funding for the Story of Cooking is provided by 9:59:59.000,9:59:59.000 FIT4MOM 9:59:59.000,9:59:59.000 Walkabout Outfitter 9:59:59.000,9:59:59.000 Biagio Cru and Estate Wines 9:59:59.000,9:59:59.000 Chef Revival 9:59:59.000,9:59:59.000 FOODYTV 9:59:59.000,9:59:59.000 Chefs in the Kitchen 9:59:59.000,9:59:59.000 and Taste This TV 9:59:59.000,9:59:59.000 For a copy of any of the recipes that you've seen[br]on today's show 9:59:59.000,9:59:59.000 visit the website below 9:59:59.000,9:59:59.000 Offer made by the Story of Cooking Production