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Funding for the Story of Cooking is provided by:

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Chefs in the Kitchen

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and Taste This TV

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Hi and welcome to the Story of Cooking
Today we're here at Delmonico's

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Which most people know because it's one of the 
oldest restaurants in America

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It opened up its doors in 1820 when Swiss brothers
John and Peter Delmonico opened a restaurant

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that served french pastries

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it didn't become a full-fledged restaurant until
1837 when John and Peter Delmonico

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along with Lorenzo opened a nice big fine dining
establishment

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In the 1700s New York was littered with Oyster
sellers and coffee shops

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but there wasn't any fine dining

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and Delmonico's was the first to do that

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in fact they were the first to use the word 
restaurant, which was a French term

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so that's why they're credited with opening 
the first restaurant in America

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So let's go inside and check it out!

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Hi and welcome to the Story of Cooking! 
I'm Sarah Nicholas!

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Hi chef, nice meet you!

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Hi, welcome to Delmonico's

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Thank you, we're here with chef Billy Oliva

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and he's the executive chef and you've been here
about six years

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Almost seven years, yeah, six and a half years

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And we're here to try some classic dishes 
and we're going to learn a little history about them

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Sure and there's loads of history here, lot of firsts:
Baked Alaska, Bggs Benedict, Lobster Newburg

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You name it, all kinds of history as well

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Awesome, well let's do it!

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Why don't we head back to the kitchen

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Okay!

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All right chef, so we're back in the kitchen

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and you're going to show me some of the dishes 
that were invented here

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and obviously probably signature dishes 
of Delmonico's

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Absolutely so we're going to start with 
Eggs Benedict

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Why don't we start with our brio, 
so we're just going to

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Do you make your own brioche?

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We do downstairs, actually. We make all our own
bread all our own desserts

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ice creams, everything is here

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Wow!

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And so, again, this was invented at 
Delmonico's, correct?

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Invented in Delmonico's

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So the Delmonico brothers liked to name dishes 
after their patrons

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so Mr and Mrs Le Benedict used to come all the time,
They were regular customers

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and one day they says, you know 
what we come here all the time

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we're bored of the menu, create us a dish

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and this is what the Delmonico brothers 
came up with

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Well, thank you!

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and it's been around ever since

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so we're just going to pop this in the oven

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Okay

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and the next thing we'll do is

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first thing we have to remember is not 
to forget that

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Okay, yeah, that's usually what happens right?

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It's always what happens!

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And then we're going to start our hollandaise

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so here we have just some egg yolk that we cracked
already

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I will dump that in

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and we have a little Tobasco

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You want me to put some of this in?

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Yeah, absolutely. We'll do a little lemon juice.

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Couple dashes?

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Yeah a couple dashes

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And we'll put a little tarragon vinegar

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So this is a tarragon vinegar reduction 
with pepper corn shallots

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Tarragon obviously

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Worcestershire

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(Sarah) Worcestershire sauce, okay

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So now the fun part

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Now we're going to whisk

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so if you want to do that we'll go over here to

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without you burning your hand you might want 
want to take a towel

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and just a figure eight motion, as kind of fast as 
you can

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Figure eight? Like this?

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Yeah

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So now we're going to add our butter

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and then here we have just a little cold water
if it gets too thick we'll just thin it out a little bit

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So, shall we go together? Yup

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Is my hand in the way?

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No

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And that looks about good

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Now the trick is to keep it so it doesn't break

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(Chef) Keep it warm

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First we're going to season it 
a little salt and pepper

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and then we'll just take that

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how are we going to do that without

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actually got the right consistency

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Am I hired?

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That's it! When can you start?

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If this is my only job I'm sorry I have to decline

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I will keep that warm for a minute

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So, we have to lightly grill the prosciutto cotto
so for that we have to go down to the broiler there

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Already?

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Make sure we have all our tools

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so we're going to come here

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Okay

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and we're just going to... this is cooked already 
so we just want to warm it up

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Sure

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That's going to go on the grill for a second

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Just flip it

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Okay so we just want to cook that, just want to 
warm it through

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So that's good, we don't want to dry it out too much

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Just going to grab our plate

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and we're almost ready to... you can actually 
smell the rosemary and the thyme

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Okay so we'll go back down on this side

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where we have our ham, we have our brioche

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so we're going to put this pot out of the way
we'll slide that little one over

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On the flame, or no?

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Right on the flame, yup

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Oh we're going to reheat our eggs?

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We're going to reheat our eggs

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So we poached these earlier just so it will be
a little bit easier

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when we poach them we use a little vinegar,
white vinegar

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Do the swirl?

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Do the swirl

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and we crack the eggs into a small cup and they go in

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(Sarah) Just dump them all in?

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(Chef) Dump them in nice and easy

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All four?

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Yeah, this way in case we have an accident with one

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(Sarah) Poached eggs are very delicate

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So while the eggs are heating up

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we can start to plate the rest of the Eggs Benedict

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Perfect

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So, we'll move some of this stuff out of the way

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And bring this over here

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If you want to do it, or I can do the ham

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Okay

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(Sarah) Is this on you brunch menu?

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(Chef) This is on the menu all the time, never cut
lunch, dinner

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and we sell tons of it

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So, that's ready and now we just wait for our
eggs to get hot

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and because they're already poached we don't need
to cook them for a long time

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we just need to warm them through

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The reason we do this is because 
we just sell so many of them

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Yeah, you would have to do it in 
advance I would think

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This is all the space we have, so

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Eggs Benedict is one of my favorites so I'm 
really looking forward to trying this

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I'd say these are probably hot enough

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Just drain the water really well

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and whenever the egg doesn't roll off 
that's a good thing

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(Sarah) You want to just?

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(Chef) Yeah right over there

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(Sarah) Well that failed

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Are you going to wipe the edges?

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(Chef) Yeah, we'll clean it up. We could change the plate

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That's good.

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(Sarah) Obviously I like a lot of hollandaise sauce

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(Chef) We might need to change the plate!

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So now what we're going to do, we're going to

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-Do you like truffle?\
-I do, I do

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-A lot of truffle? 
-I do

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Do you want to shave the truffle or do you want
me to shave the truffle?

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You shave the truffle I don't want to ruin anything

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Okay I'll shave the truffle

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(Sarah) You had me at truffle when you said it earlier

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It's a rich dish

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(Chef) and then we're going to finish it with just 
little caviar

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So tell me about the truffles and the caviar

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So these are Périgord truffles from France

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they're in season now until about... I think they're
around for about another month

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and the caviar is just an American caviar that 
we use to garnish stuff with

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(Chef) Might as well go all out

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and then just a little bit of green and that's it

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Perfect. Beautiful.

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Besides my mess up on the side of the plate

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other than that that was beautiful

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All right, this looks fantastic, now how
about a Delmonico steak?

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That sounds good, let's go to the grill

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All righty!

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Okay so this is a lot of beef, it's beautiful. 
Go through your different cuts

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So here we have the boneless Delmonico steak

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this is a bone in Delmonico steak that's dry aged

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and this is our double Delmonico steak

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All right so how do you dress this up?

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It's very simple and we don't do a lot to these steaks

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it's just salt, kosher salt, and pepper

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and we'll just grind it up

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So we're just going to pull it out

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let's throw these on in the back

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Should we put this guy on?

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(Sarah) So do most people come in here and want
medium rare steak?

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Always when I go to a restaurant that has good steak I 
always ask, well what does the chef like to cook it to?

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I would say probably the most is medium rare

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but we get well done and medium well and

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Yeah

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Sometimes... they're paying for it so it's their choice

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So these are just about done, so we'll have our guys
finish them and we'll move on to the lobster newberg

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Perfect, thank you

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Awesome

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We'll get started

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So what we're going to do we're going to just take 
a little bit of oil and the lobster

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Just tell me what you need

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The lobster has been kind of cooked already 
so we're going to start with the lobster

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I'll take him

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And you said that it's been cooked in 
the sous-vide machine

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Yeah we cook it at a very low temperature

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and we cook it about say 50%, and then we cool it
off really quickly and then we finish it to order

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Just because it would take too long, oh I'm sorry

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No you're fine

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So next we're going to take a little bit of 
the butter now

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And you can see as the lobster is finishing cooking
that the shell is changing color

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and then we're going to go with some 
hedgehog mushrooms

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The next thing we're going to do is, we're going to 
deglaze it with a little bit of brandy

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This is the fun part

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Watch out (laughing)

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Staying back

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(Chef) Okay, so, put in a little brandy

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(Sarah) Flambé, right?

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(Chef) That's the fun part, that's actually why I 
wanted to become a chef

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So have the lobster there

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Very dramatic

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We have some lobster stock in that copper 
pot there

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So we're going to add that

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(Sarah) and there's no cream in that? 
Or just a little cream?

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(Chef) This is very little cream in this

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this is just the richness of the vegetables

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we use a little bit of star anise in here

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Oh wow, okay

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The star anise, fennel, onion, celery

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garlic, a lot of herbs

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(Sarah) It smells good

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And now we'll take all our vegetables, we'll take 
a little bit of asparagus, a little bit of carrots

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and this is really just for garnish

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the original dish was just lobster and toast and 
sauce

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So the vegetables just give it a nice...
make it more interesting

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Lighten it up make it a little more... have a "fear"

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So next thing we're going to do is we're 
going to throw our brioche in the oven for a minute

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So you hand me that and I'll grab a tray

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So what are the menus that you always have,
how often do you change your menu?

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We try to change about four times a year

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(Sarah) Just based on whatever is in season?

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(Chef) Yes

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and occasionally if I get bored every now and again
it will change

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Have you invented any recipes here at Delmonico's?

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The bacon that we do on the menu now is mine

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one of the chickens, we do a 
Himalayan salt brick chicken, which is mine

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This?

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Yeah I take the rest of the lobster

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Oh Himalayans, I love cooking with Himalayan salt

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Yeah so we actually have bricks and we press,
it's kind of like a brick chicken

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That sounds delicious

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(Chef) We press it with the Himalayan salt

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(Sarah) Nice

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(Chef) It comes out really well

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99:59:59,999 --> 99:59:59,999
We're going to grab just a little cayenne and some
of the herbs

248
99:59:59,999 --> 99:59:59,999
Chives?

249
99:59:59,999 --> 99:59:59,999
Yup, chives and Italian flat leaf parsley

250
99:59:59,999 --> 99:59:59,999
And in the sauce, when we make the sauce, there's 
a little bit of tarragon as well

251
99:59:59,999 --> 99:59:59,999
Kind of bring out that star anise flavor?

252
99:59:59,999 --> 99:59:59,999
Yeah. I kinda like that flavor

253
99:59:59,999 --> 99:59:59,999
It smells delicious

254
99:59:59,999 --> 99:59:59,999
This is just little bit of stock to 
just to thin it out a little

255
99:59:59,999 --> 99:59:59,999
so we can thicken it back up 
and make it a little richer

256
99:59:59,999 --> 99:59:59,999
(Chef) All right so we're about ready

257
99:59:59,999 --> 99:59:59,999
our butter is kind of incorporated into the sauce

258
99:59:59,999 --> 99:59:59,999
we're going to plate it, take our brioche out

259
99:59:59,999 --> 99:59:59,999
it's kind of a dish that gets a little messy

260
99:59:59,999 --> 99:59:59,999
so we're going to slide over just kinda to the 
table there

261
99:59:59,999 --> 99:59:59,999
and we'll use this dish here to plate it up

262
99:59:59,999 --> 99:59:59,999
So our brioche is going to go on the top

263
99:59:59,999 --> 99:59:59,999
Oh it really does smell really good

264
99:59:59,999 --> 99:59:59,999
Going to take this out

265
99:59:59,999 --> 99:59:59,999
So you can see that

266
99:59:59,999 --> 99:59:59,999
We leave it in the shell

267
99:59:59,999 --> 99:59:59,999
the reason we leave it in the shell is we 
just think that the shell protects the cooking

268
99:59:59,999 --> 99:59:59,999
protects the meat, keeps it from shrinking

269
99:59:59,999 --> 99:59:59,999
-and then sometimes the waiters
-Will take it out?

270
99:59:59,999 --> 99:59:59,999
(Chef) Will take it out

271
99:59:59,999 --> 99:59:59,999
So I need a spoon from back there

272
99:59:59,999 --> 99:59:59,999
Oh sure absolutely, here you go

273
99:59:59,999 --> 99:59:59,999
It's a little big but it will work

274
99:59:59,999 --> 99:59:59,999
Let me just get some of the sauce

275
99:59:59,999 --> 99:59:59,999
Think we have enough sauce

276
99:59:59,999 --> 99:59:59,999
Okay, we're good

277
99:59:59,999 --> 99:59:59,999
Now we're going to finish it

278
99:59:59,999 --> 99:59:59,999
Kind of like we finished our Eggs Benedict

279
99:59:59,999 --> 99:59:59,999
Oh, so delicious

280
99:59:59,999 --> 99:59:59,999
This really is a rich dish

281
99:59:59,999 --> 99:59:59,999
When the truffles are in season we try and 
use them as much as we can

282
99:59:59,999 --> 99:59:59,999
Well people love truffles right?

283
99:59:59,999 --> 99:59:59,999
Yeah they go crazy for them

284
99:59:59,999 --> 99:59:59,999
The white truffles even more

285
99:59:59,999 --> 99:59:59,999
and then just a dollop of caviar on top

286
99:59:59,999 --> 99:59:59,999
clean the plate and that's it

287
99:59:59,999 --> 99:59:59,999
This looks beautiful, I can't wait to try it all

288
99:59:59,999 --> 99:59:59,999
Let's go out to the table and we'll talk a little bit
about the history of the three dishes

289
99:59:59,999 --> 99:59:59,999
and obviously enjoy some good food

290
99:59:59,999 --> 99:59:59,999
Sounds good

291
99:59:59,999 --> 99:59:59,999
All right chef, so again everything looks beautiful,
let's kind of start somewhere, where would you like to start?

292
99:59:59,999 --> 99:59:59,999
Why don't we start with the Eggs Benedict

293
99:59:59,999 --> 99:59:59,999
It's definitely a popular dish in the south too

294
99:59:59,999 --> 99:59:59,999
I kind of always thought of it as being a 
southern thing until I came here

295
99:59:59,999 --> 99:59:59,999
And Sunday brunch and hangover food and all 
kinds of stuff

296
99:59:59,999 --> 99:59:59,999
Yeah it's good hangover food, that's true

297
99:59:59,999 --> 99:59:59,999
Gotta get everything in there

298
99:59:59,999 --> 99:59:59,999
Tell us again what's all in the dish as well

299
99:59:59,999 --> 99:59:59,999
So we have Périgord, we have some nice toasted 
buttered brioche, we have a little prosciutte cotto

300
99:59:59,999 --> 99:59:59,999
a cooked Italian ham with rosemary, thyme

301
99:59:59,999 --> 99:59:59,999
we have some American caviar and some 
Périgord truffle

302
99:59:59,999 --> 99:59:59,999
That ham is really delicious

303
99:59:59,999 --> 99:59:59,999
Yeah it has nice flavor. It works really well with
the eggs

304
99:59:59,999 --> 99:59:59,999
And that hollandaise sauce is second to none!

305
99:59:59,999 --> 99:59:59,999
That was yours!

306
99:59:59,999 --> 99:59:59,999
That's delicious I like that a lot

307
99:59:59,999 --> 99:59:59,999
So let's move on to the lobster newberg 
and we'll save the steak for last

308
99:59:59,999 --> 99:59:59,999
So we have a lot of history about this dish

309
99:59:59,999 --> 99:59:59,999
It was Captain Wenberg who was a good, he was a 
fisherman, spent a lot of time in the ocean

310
99:59:59,999 --> 99:59:59,999
in the 1800s, he was also friends with, he
was a trader, an importer/exporter

311
99:59:59,999 --> 99:59:59,999
He spent a lot of time here when he would be in
New York with the Delmonico brothers

312
99:59:59,999 --> 99:59:59,999
they became very good friends

313
99:59:59,999 --> 99:59:59,999
and he brought this recipe to them

314
99:59:59,999 --> 99:59:59,999
and he says well, you have to make it for me 
and they did

315
99:59:59,999 --> 99:59:59,999
and they loved it

316
99:59:59,999 --> 99:59:59,999
then the Delmonico brothers had a falling out

317
99:59:59,999 --> 99:59:59,999
so they took the dish off the menu and their
customers complained

318
99:59:59,999 --> 99:59:59,999
so they said okay, we have to put it back on the menu

319
99:59:59,999 --> 99:59:59,999
but we're not going to put it back on the menu 
as lobster ala Wenberg

320
99:59:59,999 --> 99:59:59,999
because we don't want to speak to him anymore
and we don't want to associate with him anymore

321
99:59:59,999 --> 99:59:59,999
so it became lobster newberg

322
99:59:59,999 --> 99:59:59,999
That is delicious

323
99:59:59,999 --> 99:59:59,999
That sauce is amazing

324
99:59:59,999 --> 99:59:59,999
That star anise really comes out

325
99:59:59,999 --> 99:59:59,999
Yeah it comes through, and a little bit of the cayenne

326
99:59:59,999 --> 99:59:59,999
It's a little bit of a process to do but it's worth it

327
99:59:59,999 --> 99:59:59,999
We're going to save that for later

328
99:59:59,999 --> 99:59:59,999
and then the last one is the Delmonico steaks

329
99:59:59,999 --> 99:59:59,999
And this is the...

330
99:59:59,999 --> 99:59:59,999
This is the wet aged boneless rib eye

331
99:59:59,999 --> 99:59:59,999
Okay

332
99:59:59,999 --> 99:59:59,999
And it's just grilled salt and pepper, and we
finish it by brushing it with a little bit of butter

333
99:59:59,999 --> 99:59:59,999
and some fried onions

334
99:59:59,999 --> 99:59:59,999
and there's a history behind this?

335
99:59:59,999 --> 99:59:59,999
Well what I know about the Delmonico steak was
back in the 1800s

336
99:59:59,999 --> 99:59:59,999
the Delmonico brothers, it wasn't always a rib eye

337
99:59:59,999 --> 99:59:59,999
it was whatever they thought was the best that
was available to them at the time

338
99:59:59,999 --> 99:59:59,999
Today it's the rib eye just because of the 
fat content, the richness of the steak

339
99:59:59,999 --> 99:59:59,999
and it works really well for us, 
we sell hundreds of them

340
99:59:59,999 --> 99:59:59,999
Oh I bet

341
99:59:59,999 --> 99:59:59,999
I'll push those to the side

342
99:59:59,999 --> 99:59:59,999
Okay

343
99:59:59,999 --> 99:59:59,999
So this isn't steak related but I hear there's
some supernatural history as well?

344
99:59:59,999 --> 99:59:59,999
Oh there is a little bit of supernatural history

345
99:59:59,999 --> 99:59:59,999
Is it haunted?

346
99:59:59,999 --> 99:59:59,999
They say it's haunted

347
99:59:59,999 --> 99:59:59,999
Back in the 1800s the restaurant was actually
nine floors

348
99:59:59,999 --> 99:59:59,999
So there was a restaurant, there was a hotel, 
there was all kinds of things going on here

349
99:59:59,999 --> 99:59:59,999
And the rumor is that somebody was murdered
upstairs and a lot of ghost stories

350
99:59:59,999 --> 99:59:59,999
There was another gentleman who used to clean 
up here at night

351
99:59:59,999 --> 99:59:59,999
and he said every night the ghosts had 
a party here down in the basement

352
99:59:59,999 --> 99:59:59,999
Well this place actually was a site for a lot of 
parties, cotillions, balls back in the day

353
99:59:59,999 --> 99:59:59,999
it was where the rich elite Europeans and 
Americans came to visit

354
99:59:59,999 --> 99:59:59,999
Sure, there was a lot of firsts here

355
99:59:59,999 --> 99:59:59,999
The first lady's luncheon was held here

356
99:59:59,999 --> 99:59:59,999
It was the first restaurant also to hire a woman

357
99:59:59,999 --> 99:59:59,999
it was the first restaurant to 
allow women to congregate

358
99:59:59,999 --> 99:59:59,999
as well as all the different firsts on the 
culinary end

359
99:59:59,999 --> 99:59:59,999
And it was the first place to use the term restaurant

360
99:59:59,999 --> 99:59:59,999
Restaurant, printed menus

361
99:59:59,999 --> 99:59:59,999
This steak is delicious by the way, if I didn't say so

362
99:59:59,999 --> 99:59:59,999
All right so these are Abe Lincoln's 
favorite potatoes, correct?

363
99:59:59,999 --> 99:59:59,999
That's it

364
99:59:59,999 --> 99:59:59,999
and there's a lot of history too about people who 
were patrons here, correct?

365
99:59:59,999 --> 99:59:59,999
So a lot of favorite people. Mark Twain, every 
president since Abraham Lincoln has been here

366
99:59:59,999 --> 99:59:59,999
Charles Dickens, the Wolf of Wall Street was 
another one that used to frequent here

367
99:59:59,999 --> 99:59:59,999
I bet you have people that come back here 
everyday for lunch too

368
99:59:59,999 --> 99:59:59,999
Not necessarily famous people

369
99:59:59,999 --> 99:59:59,999
We get a lot of regulars, yeah

370
99:59:59,999 --> 99:59:59,999
The bar is filled with a lot of characters that 
come in every single day

371
99:59:59,999 --> 99:59:59,999
So these are the potatoes, the Abe Lincoln potatoes

372
99:59:59,999 --> 99:59:59,999
So the story about this is Abe Lincoln loved
these potatoes, and I'm sure I'm going to as well

373
99:59:59,999 --> 99:59:59,999
Oh I thought there were going to be mashed

374
99:59:59,999 --> 99:59:59,999
There's just a few calories in here

375
99:59:59,999 --> 99:59:59,999
Oh my goodness

376
99:59:59,999 --> 99:59:59,999
That's amazing

377
99:59:59,999 --> 99:59:59,999
Can't really go wrong though

378
99:59:59,999 --> 99:59:59,999
Cheese baked and cream, butter, potatoes

379
99:59:59,999 --> 99:59:59,999
Awesome

380
99:59:59,999 --> 99:59:59,999
That would go good on the side of a steak

381
99:59:59,999 --> 99:59:59,999
It works perfect

382
99:59:59,999 --> 99:59:59,999
And the next dish we have is our dessert

383
99:59:59,999 --> 99:59:59,999
Baked Alaska

384
99:59:59,999 --> 99:59:59,999
And it was invented here by Charles Ranhofer

385
99:59:59,999 --> 99:59:59,999
who was one of the first celebrity chefs

386
99:59:59,999 --> 99:59:59,999
so it's a layer of baked meringue and inside is 
what we call, it's kind of a cross between

387
99:59:59,999 --> 99:59:59,999
an ice cream and a semifreddo, so say 
a banana semifreddo

388
99:59:59,999 --> 99:59:59,999
There's an apricot jam

389
99:59:59,999 --> 99:59:59,999
Nice

390
99:59:59,999 --> 99:59:59,999
underneath that, and then on the bottom is 
walnut sponge

391
99:59:59,999 --> 99:59:59,999
Wow I'm kind of embarrassed to say I've never 
actually eaten one of these

392
99:59:59,999 --> 99:59:59,999
We're going to cut it open

393
99:59:59,999 --> 99:59:59,999
So you can see the meringue, then you have the banana,

394
99:59:59,999 --> 99:59:59,999
then there's the apricot jam 
and on the bottom is the walnut sponge

395
99:59:59,999 --> 99:59:59,999
I'll turn it around so we can get a better look

396
99:59:59,999 --> 99:59:59,999
and then from there just dig in

397
99:59:59,999 --> 99:59:59,999
That's never a problem

398
99:59:59,999 --> 99:59:59,999
The perfect baked Alaska, you should be able to,
what we tried for anyway,

399
99:59:59,999 --> 99:59:59,999
you should be able to get everything

400
99:59:59,999 --> 99:59:59,999
the middle part can't be too cold, otherwise if it's
too cold you won't be able to go all the way through

401
99:59:59,999 --> 99:59:59,999
It's delicious

402
99:59:59,999 --> 99:59:59,999
and the apricot and the banana go really well 
together

403
99:59:59,999 --> 99:59:59,999
They do, they really do; and the walnut cake

404
99:59:59,999 --> 99:59:59,999
Thank you so much, chef, everything has been 
absolutely delicious, beautiful and great history

405
99:59:59,999 --> 99:59:59,999
and I've really enjoyed myself thank you so much

406
99:59:59,999 --> 99:59:59,999
Thank you

407
99:59:59,999 --> 99:59:59,999
Thank you so much for joining me on this 
Story of Cooking

408
99:59:59,999 --> 99:59:59,999
I'm Sarah Nicholas and just remember behind every
story is a great recipe!

409
99:59:59,999 --> 99:59:59,999
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410
99:59:59,999 --> 99:59:59,999
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411
99:59:59,999 --> 99:59:59,999
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412
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413
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414
99:59:59,999 --> 99:59:59,999
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415
99:59:59,999 --> 99:59:59,999
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416
99:59:59,999 --> 99:59:59,999
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417
99:59:59,999 --> 99:59:59,999
For a copy of any of the recipes that you've seen
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418
99:59:59,999 --> 99:59:59,999
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419
99:59:59,999 --> 99:59:59,999
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