WEBVTT 99:59:59.999 --> 99:59:59.999 Funding for the Story of Cooking is provided by: 99:59:59.999 --> 99:59:59.999 FIT4MOM 99:59:59.999 --> 99:59:59.999 Walkabout Outfitter 99:59:59.999 --> 99:59:59.999 Biagio Cru and Estate Wines 99:59:59.999 --> 99:59:59.999 Chef Revival 99:59:59.999 --> 99:59:59.999 FOODYTV 99:59:59.999 --> 99:59:59.999 Chefs in the Kitchen 99:59:59.999 --> 99:59:59.999 and Taste This TV 99:59:59.999 --> 99:59:59.999 Hi and welcome to the Story of Cooking Today we're here at Delmonico's 99:59:59.999 --> 99:59:59.999 Which most people know because it's one of the oldest restaurants in America 99:59:59.999 --> 99:59:59.999 It opened up its doors in 1820 when Swiss brothers John and Peter Delmonico opened a restaurant 99:59:59.999 --> 99:59:59.999 that served french pastries 99:59:59.999 --> 99:59:59.999 it didn't become a full-fledged restaurant until 1837 when John and Peter Delmonico 99:59:59.999 --> 99:59:59.999 along with Lorenzo opened a nice big fine dining establishment 99:59:59.999 --> 99:59:59.999 In the 1700s New York was littered with Oyster sellers and coffee shops 99:59:59.999 --> 99:59:59.999 but there wasn't any fine dining 99:59:59.999 --> 99:59:59.999 and Delmonico's was the first to do that 99:59:59.999 --> 99:59:59.999 in fact they were the first to use the word restaurant, which was a French term 99:59:59.999 --> 99:59:59.999 so that's why they're credited with opening the first restaurant in America 99:59:59.999 --> 99:59:59.999 So let's go inside and check it out! 99:59:59.999 --> 99:59:59.999 Hi and welcome to the Story of Cooking! I'm Sarah Nicholas! 99:59:59.999 --> 99:59:59.999 Hi chef, nice meet you! 99:59:59.999 --> 99:59:59.999 Hi, welcome to Delmonico's 99:59:59.999 --> 99:59:59.999 Thank you, we're here with chef Billy Oliva 99:59:59.999 --> 99:59:59.999 and he's the executive chef and you've been here about six years 99:59:59.999 --> 99:59:59.999 Almost seven years, yeah, six and a half years 99:59:59.999 --> 99:59:59.999 And we're here to try some classic dishes and we're going to learn a little history about them 99:59:59.999 --> 99:59:59.999 Sure and there's loads of history here, lot of firsts: Baked Alaska, Bggs Benedict, Lobster Newburg 99:59:59.999 --> 99:59:59.999 You name it, all kinds of history as well 99:59:59.999 --> 99:59:59.999 Awesome, well let's do it! 99:59:59.999 --> 99:59:59.999 Why don't we head back to the kitchen 99:59:59.999 --> 99:59:59.999 Okay! 99:59:59.999 --> 99:59:59.999 All right chef, so we're back in the kitchen 99:59:59.999 --> 99:59:59.999 and you're going to show me some of the dishes that were invented here 99:59:59.999 --> 99:59:59.999 and obviously probably signature dishes of Delmonico's 99:59:59.999 --> 99:59:59.999 Absolutely so we're going to start with Eggs Benedict 99:59:59.999 --> 99:59:59.999 Why don't we start with our brio, so we're just going to 99:59:59.999 --> 99:59:59.999 Do you make your own brioche? 99:59:59.999 --> 99:59:59.999 We do downstairs, actually. We make all our own bread all our own desserts 99:59:59.999 --> 99:59:59.999 ice creams, everything is here 99:59:59.999 --> 99:59:59.999 Wow! 99:59:59.999 --> 99:59:59.999 And so, again, this was invented at Delmonico's, correct? 99:59:59.999 --> 99:59:59.999 Invented in Delmonico's 99:59:59.999 --> 99:59:59.999 So the Delmonico brothers liked to name dishes after their patrons 99:59:59.999 --> 99:59:59.999 so Mr and Mrs Le Benedict used to come all the time, They were regular customers 99:59:59.999 --> 99:59:59.999 and one day they says, you know what we come here all the time 99:59:59.999 --> 99:59:59.999 we're bored of the menu, create us a dish 99:59:59.999 --> 99:59:59.999 and this is what the Delmonico brothers came up with 99:59:59.999 --> 99:59:59.999 Well, thank you! 99:59:59.999 --> 99:59:59.999 and it's been around ever since 99:59:59.999 --> 99:59:59.999 so we're just going to pop this in the oven 99:59:59.999 --> 99:59:59.999 Okay 99:59:59.999 --> 99:59:59.999 and the next thing we'll do is 99:59:59.999 --> 99:59:59.999 first thing we have to remember is not to forget that 99:59:59.999 --> 99:59:59.999 Okay, yeah, that's usually what happens right? 99:59:59.999 --> 99:59:59.999 It's always what happens! 99:59:59.999 --> 99:59:59.999 And then we're going to start our hollandaise 99:59:59.999 --> 99:59:59.999 so here we have just some egg yolk that we cracked already 99:59:59.999 --> 99:59:59.999 I will dump that in 99:59:59.999 --> 99:59:59.999 and we have a little Tobasco 99:59:59.999 --> 99:59:59.999 You want me to put some of this in? 99:59:59.999 --> 99:59:59.999 Yeah, absolutely. We'll do a little lemon juice. 99:59:59.999 --> 99:59:59.999 Couple dashes? 99:59:59.999 --> 99:59:59.999 Yeah a couple dashes 99:59:59.999 --> 99:59:59.999 And we'll put a little tarragon vinegar 99:59:59.999 --> 99:59:59.999 So this is a tarragon vinegar reduction with pepper corn shallots 99:59:59.999 --> 99:59:59.999 Tarragon obviously 99:59:59.999 --> 99:59:59.999 Worcestershire 99:59:59.999 --> 99:59:59.999 (Sarah) Worcestershire sauce, okay 99:59:59.999 --> 99:59:59.999 So now the fun part 99:59:59.999 --> 99:59:59.999 Now we're going to whisk 99:59:59.999 --> 99:59:59.999 so if you want to do that we'll go over here to 99:59:59.999 --> 99:59:59.999 without you burning your hand you might want want to take a towel 99:59:59.999 --> 99:59:59.999 and just a figure eight motion, as kind of fast as you can 99:59:59.999 --> 99:59:59.999 Figure eight? Like this? 99:59:59.999 --> 99:59:59.999 Yeah 99:59:59.999 --> 99:59:59.999 So now we're going to add our butter 99:59:59.999 --> 99:59:59.999 and then here we have just a little cold water if it gets too thick we'll just thin it out a little bit 99:59:59.999 --> 99:59:59.999 So, shall we go together? Yup 99:59:59.999 --> 99:59:59.999 Is my hand in the way? 99:59:59.999 --> 99:59:59.999 No 99:59:59.999 --> 99:59:59.999 And that looks about good 99:59:59.999 --> 99:59:59.999 Now the trick is to keep it so it doesn't break 99:59:59.999 --> 99:59:59.999 (Chef) Keep it warm 99:59:59.999 --> 99:59:59.999 First we're going to season it a little salt and pepper 99:59:59.999 --> 99:59:59.999 and then we'll just take that 99:59:59.999 --> 99:59:59.999 how are we going to do that without 99:59:59.999 --> 99:59:59.999 actually got the right consistency 99:59:59.999 --> 99:59:59.999 Am I hired? 99:59:59.999 --> 99:59:59.999 That's it! When can you start? 99:59:59.999 --> 99:59:59.999 If this is my only job I'm sorry I have to decline 99:59:59.999 --> 99:59:59.999 I will keep that warm for a minute 99:59:59.999 --> 99:59:59.999 So, we have to lightly grill the prosciutto cotto so for that we have to go down to the broiler there 99:59:59.999 --> 99:59:59.999 Already? 99:59:59.999 --> 99:59:59.999 Make sure we have all our tools 99:59:59.999 --> 99:59:59.999 so we're going to come here 99:59:59.999 --> 99:59:59.999 Okay 99:59:59.999 --> 99:59:59.999 and we're just going to... this is cooked already so we just want to warm it up 99:59:59.999 --> 99:59:59.999 Sure 99:59:59.999 --> 99:59:59.999 That's going to go on the grill for a second 99:59:59.999 --> 99:59:59.999 Just flip it 99:59:59.999 --> 99:59:59.999 Okay so we just want to cook that, just want to warm it through 99:59:59.999 --> 99:59:59.999 So that's good, we don't want to dry it out too much 99:59:59.999 --> 99:59:59.999 Just going to grab our plate 99:59:59.999 --> 99:59:59.999 and we're almost ready to... you can actually smell the rosemary and the thyme 99:59:59.999 --> 99:59:59.999 Okay so we'll go back down on this side 99:59:59.999 --> 99:59:59.999 where we have our ham, we have our brioche 99:59:59.999 --> 99:59:59.999 so we're going to put this pot out of the way we'll slide that little one over 99:59:59.999 --> 99:59:59.999 On the flame, or no? 99:59:59.999 --> 99:59:59.999 Right on the flame, yup 99:59:59.999 --> 99:59:59.999 Oh we're going to reheat our eggs? 99:59:59.999 --> 99:59:59.999 We're going to reheat our eggs 99:59:59.999 --> 99:59:59.999 So we poached these earlier just so it will be a little bit easier 99:59:59.999 --> 99:59:59.999 when we poach them we use a little vinegar, white vinegar 99:59:59.999 --> 99:59:59.999 Do the swirl? 99:59:59.999 --> 99:59:59.999 Do the swirl 99:59:59.999 --> 99:59:59.999 and we crack the eggs into a small cup and they go in 99:59:59.999 --> 99:59:59.999 (Sarah) Just dump them all in? 99:59:59.999 --> 99:59:59.999 (Chef) Dump them in nice and easy 99:59:59.999 --> 99:59:59.999 All four? 99:59:59.999 --> 99:59:59.999 Yeah, this way in case we have an accident with one 99:59:59.999 --> 99:59:59.999 (Sarah) Poached eggs are very delicate 99:59:59.999 --> 99:59:59.999 So while the eggs are heating up 99:59:59.999 --> 99:59:59.999 we can start to plate the rest of the Eggs Benedict 99:59:59.999 --> 99:59:59.999 Perfect 99:59:59.999 --> 99:59:59.999 So, we'll move some of this stuff out of the way 99:59:59.999 --> 99:59:59.999 And bring this over here 99:59:59.999 --> 99:59:59.999 If you want to do it, or I can do the ham 99:59:59.999 --> 99:59:59.999 Okay 99:59:59.999 --> 99:59:59.999 (Sarah) Is this on you brunch menu? 99:59:59.999 --> 99:59:59.999 (Chef) This is on the menu all the time, never cut lunch, dinner 99:59:59.999 --> 99:59:59.999 and we sell tons of it 99:59:59.999 --> 99:59:59.999 So, that's ready and now we just wait for our eggs to get hot 99:59:59.999 --> 99:59:59.999 and because they're already poached we don't need to cook them for a long time 99:59:59.999 --> 99:59:59.999 we just need to warm them through 99:59:59.999 --> 99:59:59.999 The reason we do this is because we just sell so many of them 99:59:59.999 --> 99:59:59.999 Yeah, you would have to do it in advance I would think 99:59:59.999 --> 99:59:59.999 This is all the space we have, so 99:59:59.999 --> 99:59:59.999 Eggs Benedict is one of my favorites so I'm really looking forward to trying this 99:59:59.999 --> 99:59:59.999 I'd say these are probably hot enough 99:59:59.999 --> 99:59:59.999 Just drain the water really well 99:59:59.999 --> 99:59:59.999 and whenever the egg doesn't roll off that's a good thing 99:59:59.999 --> 99:59:59.999 (Sarah) You want to just? 99:59:59.999 --> 99:59:59.999 (Chef) Yeah right over there 99:59:59.999 --> 99:59:59.999 (Sarah) Well that failed 99:59:59.999 --> 99:59:59.999 Are you going to wipe the edges? 99:59:59.999 --> 99:59:59.999 (Chef) Yeah, we'll clean it up. We could change the plate 99:59:59.999 --> 99:59:59.999 That's good. 99:59:59.999 --> 99:59:59.999 (Sarah) Obviously I like a lot of hollandaise sauce 99:59:59.999 --> 99:59:59.999 (Chef) We might need to change the plate! 99:59:59.999 --> 99:59:59.999 So now what we're going to do, we're going to 99:59:59.999 --> 99:59:59.999 -Do you like truffle?\ -I do, I do 99:59:59.999 --> 99:59:59.999 -A lot of truffle? -I do 99:59:59.999 --> 99:59:59.999 Do you want to shave the truffle or do you want me to shave the truffle? 99:59:59.999 --> 99:59:59.999 You shave the truffle I don't want to ruin anything 99:59:59.999 --> 99:59:59.999 Okay I'll shave the truffle 99:59:59.999 --> 99:59:59.999 (Sarah) You had me at truffle when you said it earlier 99:59:59.999 --> 99:59:59.999 It's a rich dish 99:59:59.999 --> 99:59:59.999 (Chef) and then we're going to finish it with just little caviar 99:59:59.999 --> 99:59:59.999 So tell me about the truffles and the caviar 99:59:59.999 --> 99:59:59.999 So these are Périgord truffles from France 99:59:59.999 --> 99:59:59.999 they're in season now until about... I think they're around for about another month 99:59:59.999 --> 99:59:59.999 and the caviar is just an American caviar that we use to garnish stuff with 99:59:59.999 --> 99:59:59.999 (Chef) Might as well go all out 99:59:59.999 --> 99:59:59.999 and then just a little bit of green and that's it 99:59:59.999 --> 99:59:59.999 Perfect. Beautiful. 99:59:59.999 --> 99:59:59.999 Besides my mess up on the side of the plate 99:59:59.999 --> 99:59:59.999 other than that that was beautiful 99:59:59.999 --> 99:59:59.999 All right, this looks fantastic, now how about a Delmonico steak? 99:59:59.999 --> 99:59:59.999 That sounds good, let's go to the grill 99:59:59.999 --> 99:59:59.999 All righty! 99:59:59.999 --> 99:59:59.999 Okay so this is a lot of beef, it's beautiful. Go through your different cuts 99:59:59.999 --> 99:59:59.999 So here we have the boneless Delmonico steak 99:59:59.999 --> 99:59:59.999 this is a bone in Delmonico steak that's dry aged 99:59:59.999 --> 99:59:59.999 and this is our double Delmonico steak 99:59:59.999 --> 99:59:59.999 All right so how do you dress this up? 99:59:59.999 --> 99:59:59.999 It's very simple and we don't do a lot to these steaks 99:59:59.999 --> 99:59:59.999 it's just salt, kosher salt, and pepper 99:59:59.999 --> 99:59:59.999 and we'll just grind it up 99:59:59.999 --> 99:59:59.999 So we're just going to pull it out 99:59:59.999 --> 99:59:59.999 let's throw these on in the back 99:59:59.999 --> 99:59:59.999 Should we put this guy on? 99:59:59.999 --> 99:59:59.999 (Sarah) So do most people come in here and want medium rare steak? 99:59:59.999 --> 99:59:59.999 Always when I go to a restaurant that has good steak I always ask, well what does the chef like to cook it to? 99:59:59.999 --> 99:59:59.999 I would say probably the most is medium rare 99:59:59.999 --> 99:59:59.999 but we get well done and medium well and 99:59:59.999 --> 99:59:59.999 Yeah 99:59:59.999 --> 99:59:59.999 Sometimes... they're paying for it so it's their choice 99:59:59.999 --> 99:59:59.999 So these are just about done, so we'll have our guys finish them and we'll move on to the lobster newberg 99:59:59.999 --> 99:59:59.999 Perfect, thank you 99:59:59.999 --> 99:59:59.999 Awesome 99:59:59.999 --> 99:59:59.999 We'll get started 99:59:59.999 --> 99:59:59.999 So what we're going to do we're going to just take a little bit of oil and the lobster 99:59:59.999 --> 99:59:59.999 Just tell me what you need 99:59:59.999 --> 99:59:59.999 The lobster has been kind of cooked already so we're going to start with the lobster 99:59:59.999 --> 99:59:59.999 I'll take him 99:59:59.999 --> 99:59:59.999 And you said that it's been cooked in the sous-vide machine 99:59:59.999 --> 99:59:59.999 Yeah we cook it at a very low temperature 99:59:59.999 --> 99:59:59.999 and we cook it about say 50%, and then we cool it off really quickly and then we finish it to order 99:59:59.999 --> 99:59:59.999 Just because it would take too long, oh I'm sorry 99:59:59.999 --> 99:59:59.999 No you're fine 99:59:59.999 --> 99:59:59.999 So next we're going to take a little bit of the butter now 99:59:59.999 --> 99:59:59.999 And you can see as the lobster is finishing cooking that the shell is changing color 99:59:59.999 --> 99:59:59.999 and then we're going to go with some hedgehog mushrooms 99:59:59.999 --> 99:59:59.999 The next thing we're going to do is, we're going to deglaze it with a little bit of brandy 99:59:59.999 --> 99:59:59.999 This is the fun part 99:59:59.999 --> 99:59:59.999 Watch out (laughing) 99:59:59.999 --> 99:59:59.999 Staying back 99:59:59.999 --> 99:59:59.999 (Chef) Okay, so, put in a little brandy 99:59:59.999 --> 99:59:59.999 (Sarah) Flambé, right? 99:59:59.999 --> 99:59:59.999 (Chef) That's the fun part, that's actually why I wanted to become a chef 99:59:59.999 --> 99:59:59.999 So have the lobster there 99:59:59.999 --> 99:59:59.999 Very dramatic 99:59:59.999 --> 99:59:59.999 We have some lobster stock in that copper pot there 99:59:59.999 --> 99:59:59.999 So we're going to add that 99:59:59.999 --> 99:59:59.999 (Sarah) and there's no cream in that? Or just a little cream? 99:59:59.999 --> 99:59:59.999 (Chef) This is very little cream in this 99:59:59.999 --> 99:59:59.999 this is just the richness of the vegetables 99:59:59.999 --> 99:59:59.999 we use a little bit of star anise in here 99:59:59.999 --> 99:59:59.999 Oh wow, okay 99:59:59.999 --> 99:59:59.999 The star anise, fennel, onion, celery 99:59:59.999 --> 99:59:59.999 garlic, a lot of herbs 99:59:59.999 --> 99:59:59.999 (Sarah) It smells good 99:59:59.999 --> 99:59:59.999 And now we'll take all our vegetables, we'll take a little bit of asparagus, a little bit of carrots 99:59:59.999 --> 99:59:59.999 and this is really just for garnish 99:59:59.999 --> 99:59:59.999 the original dish was just lobster and toast and sauce 99:59:59.999 --> 99:59:59.999 So the vegetables just give it a nice... make it more interesting 99:59:59.999 --> 99:59:59.999 Lighten it up make it a little more... have a "fear" 99:59:59.999 --> 99:59:59.999 So next thing we're going to do is we're going to throw our brioche in the oven for a minute 99:59:59.999 --> 99:59:59.999 So you hand me that and I'll grab a tray 99:59:59.999 --> 99:59:59.999 So what are the menus that you always have, how often do you change your menu? 99:59:59.999 --> 99:59:59.999 We try to change about four times a year 99:59:59.999 --> 99:59:59.999 (Sarah) Just based on whatever is in season? 99:59:59.999 --> 99:59:59.999 (Chef) Yes 99:59:59.999 --> 99:59:59.999 and occasionally if I get bored every now and again it will change 99:59:59.999 --> 99:59:59.999 Have you invented any recipes here at Delmonico's? 99:59:59.999 --> 99:59:59.999 The bacon that we do on the menu now is mine 99:59:59.999 --> 99:59:59.999 one of the chickens, we do a Himalayan salt brick chicken, which is mine 99:59:59.999 --> 99:59:59.999 This? 99:59:59.999 --> 99:59:59.999 Yeah I take the rest of the lobster 99:59:59.999 --> 99:59:59.999 Oh Himalayans, I love cooking with Himalayan salt 99:59:59.999 --> 99:59:59.999 Yeah so we actually have bricks and we press, it's kind of like a brick chicken 99:59:59.999 --> 99:59:59.999 That sounds delicious 99:59:59.999 --> 99:59:59.999 (Chef) We press it with the Himalayan salt 99:59:59.999 --> 99:59:59.999 (Sarah) Nice 99:59:59.999 --> 99:59:59.999 (Chef) It comes out really well 99:59:59.999 --> 99:59:59.999 We're going to grab just a little cayenne and some of the herbs 99:59:59.999 --> 99:59:59.999 Chives? 99:59:59.999 --> 99:59:59.999 Yup, chives and Italian flat leaf parsley 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 99:59:59.999 --> 99:59:59.999 Kind of bring out that star anise flavor? 99:59:59.999 --> 99:59:59.999 Yeah. I kinda like that flavor 99:59:59.999 --> 99:59:59.999 It smells delicious 99:59:59.999 --> 99:59:59.999 This is just little bit of stock to just to thin it out a little 99:59:59.999 --> 99:59:59.999 so we can thicken it back up and make it a little richer 99:59:59.999 --> 99:59:59.999 (Chef) All right so we're about ready 99:59:59.999 --> 99:59:59.999 our butter is kind of incorporated into the sauce 99:59:59.999 --> 99:59:59.999 we're going to plate it, take our brioche out 99:59:59.999 --> 99:59:59.999 it's kind of a dish that gets a little messy 99:59:59.999 --> 99:59:59.999 so we're going to slide over just kinda to the table there 99:59:59.999 --> 99:59:59.999 and we'll use this dish here to plate it up 99:59:59.999 --> 99:59:59.999 So our brioche is going to go on the top 99:59:59.999 --> 99:59:59.999 Oh it really does smell really good 99:59:59.999 --> 99:59:59.999 Going to take this out 99:59:59.999 --> 99:59:59.999 So you can see that 99:59:59.999 --> 99:59:59.999 We leave it in the shell 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 99:59:59.999 --> 99:59:59.999 protects the meat, keeps it from shrinking 99:59:59.999 --> 99:59:59.999 -and then sometimes the waiters -Will take it out? 99:59:59.999 --> 99:59:59.999 (Chef) Will take it out 99:59:59.999 --> 99:59:59.999 So I need a spoon from back there 99:59:59.999 --> 99:59:59.999 Oh sure absolutely, here you go 99:59:59.999 --> 99:59:59.999 It's a little big but it will work 99:59:59.999 --> 99:59:59.999 Let me just get some of the sauce 99:59:59.999 --> 99:59:59.999 Think we have enough sauce 99:59:59.999 --> 99:59:59.999 Okay, we're good 99:59:59.999 --> 99:59:59.999 Now we're going to finish it 99:59:59.999 --> 99:59:59.999 Kind of like we finished our Eggs Benedict 99:59:59.999 --> 99:59:59.999 Oh, so delicious 99:59:59.999 --> 99:59:59.999 This really is a rich dish 99:59:59.999 --> 99:59:59.999 When the truffles are in season we try and use them as much as we can 99:59:59.999 --> 99:59:59.999 Well people love truffles right? 99:59:59.999 --> 99:59:59.999 Yeah they go crazy for them 99:59:59.999 --> 99:59:59.999 The white truffles even more 99:59:59.999 --> 99:59:59.999 and then just a dollop of caviar on top 99:59:59.999 --> 99:59:59.999 clean the plate and that's it 99:59:59.999 --> 99:59:59.999 This looks beautiful, I can't wait to try it all 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 99:59:59.999 --> 99:59:59.999 and obviously enjoy some good food 99:59:59.999 --> 99:59:59.999 Sounds good 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? 99:59:59.999 --> 99:59:59.999 Why don't we start with the Eggs Benedict 99:59:59.999 --> 99:59:59.999 It's definitely a popular dish in the south too 99:59:59.999 --> 99:59:59.999 I kind of always thought of it as being a southern thing until I came here 99:59:59.999 --> 99:59:59.999 And Sunday brunch and hangover food and all kinds of stuff 99:59:59.999 --> 99:59:59.999 Yeah it's good hangover food, that's true 99:59:59.999 --> 99:59:59.999 Gotta get everything in there 99:59:59.999 --> 99:59:59.999 Tell us again what's all in the dish as well 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 99:59:59.999 --> 99:59:59.999 a cooked Italian ham with rosemary, thyme 99:59:59.999 --> 99:59:59.999 we have some American caviar and some Périgord truffle 99:59:59.999 --> 99:59:59.999 That ham is really delicious 99:59:59.999 --> 99:59:59.999 Yeah it has nice flavor. It works really well with the eggs 99:59:59.999 --> 99:59:59.999 And that hollandaise sauce is second to none! 99:59:59.999 --> 99:59:59.999 That was yours! 99:59:59.999 --> 99:59:59.999 That's delicious I like that a lot 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 99:59:59.999 --> 99:59:59.999 So we have a lot of history about this dish 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 99:59:59.999 --> 99:59:59.999 in the 1800s, he was also friends with, he was a trader, an importer/exporter 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 99:59:59.999 --> 99:59:59.999 they became very good friends 99:59:59.999 --> 99:59:59.999 and he brought this recipe to them 99:59:59.999 --> 99:59:59.999 and he says well, you have to make it for me and they did 99:59:59.999 --> 99:59:59.999 and they loved it 99:59:59.999 --> 99:59:59.999 then the Delmonico brothers had a falling out 99:59:59.999 --> 99:59:59.999 so they took the dish off the menu and their customers complained 99:59:59.999 --> 99:59:59.999 so they said okay, we have to put it back on the menu 99:59:59.999 --> 99:59:59.999 but we're not going to put it back on the menu as lobster ala Wenberg 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 99:59:59.999 --> 99:59:59.999 so it became lobster newberg 99:59:59.999 --> 99:59:59.999 That is delicious 99:59:59.999 --> 99:59:59.999 That sauce is amazing 99:59:59.999 --> 99:59:59.999 That star anise really comes out 99:59:59.999 --> 99:59:59.999 Yeah it comes through, and a little bit of the cayenne 99:59:59.999 --> 99:59:59.999 It's a little bit of a process to do but it's worth it 99:59:59.999 --> 99:59:59.999 We're going to save that for later 99:59:59.999 --> 99:59:59.999 and then the last one is the Delmonico steaks 99:59:59.999 --> 99:59:59.999 And this is the... 99:59:59.999 --> 99:59:59.999 This is the wet aged boneless rib eye 99:59:59.999 --> 99:59:59.999 Okay 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 99:59:59.999 --> 99:59:59.999 and some fried onions 99:59:59.999 --> 99:59:59.999 and there's a history behind this? 99:59:59.999 --> 99:59:59.999 Well what I know about the Delmonico steak was back in the 1800s 99:59:59.999 --> 99:59:59.999 the Delmonico brothers, it wasn't always a rib eye 99:59:59.999 --> 99:59:59.999 it was whatever they thought was the best that was available to them at the time 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 99:59:59.999 --> 99:59:59.999 and it works really well for us, we sell hundreds of them 99:59:59.999 --> 99:59:59.999 Oh I bet 99:59:59.999 --> 99:59:59.999 I'll push those to the side 99:59:59.999 --> 99:59:59.999 Okay 99:59:59.999 --> 99:59:59.999 So this isn't steak related but I hear there's some supernatural history as well? 99:59:59.999 --> 99:59:59.999 Oh there is a little bit of supernatural history 99:59:59.999 --> 99:59:59.999 Is it haunted? 99:59:59.999 --> 99:59:59.999 They say it's haunted 99:59:59.999 --> 99:59:59.999 Back in the 1800s the restaurant was actually nine floors 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 99:59:59.999 --> 99:59:59.999 And the rumor is that somebody was murdered upstairs and a lot of ghost stories 99:59:59.999 --> 99:59:59.999 There was another gentleman who used to clean up here at night 99:59:59.999 --> 99:59:59.999 and he said every night the ghosts had a party here down in the basement 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 99:59:59.999 --> 99:59:59.999 it was where the rich elite Europeans and Americans came to visit 99:59:59.999 --> 99:59:59.999 Sure, there was a lot of firsts here 99:59:59.999 --> 99:59:59.999 The first lady's luncheon was held here 99:59:59.999 --> 99:59:59.999 It was the first restaurant also to hire a woman 99:59:59.999 --> 99:59:59.999 it was the first restaurant to allow women to congregate 99:59:59.999 --> 99:59:59.999 as well as all the different firsts on the culinary end 99:59:59.999 --> 99:59:59.999 And it was the first place to use the term restaurant 99:59:59.999 --> 99:59:59.999 Restaurant, printed menus 99:59:59.999 --> 99:59:59.999 This steak is delicious by the way, if I didn't say so 99:59:59.999 --> 99:59:59.999 All right so these are Abe Lincoln's favorite potatoes, correct? 99:59:59.999 --> 99:59:59.999 That's it 99:59:59.999 --> 99:59:59.999 and there's a lot of history too about people who were patrons here, correct? 99:59:59.999 --> 99:59:59.999 So a lot of favorite people. Mark Twain, every president since Abraham Lincoln has been here 99:59:59.999 --> 99:59:59.999 Charles Dickens, the Wolf of Wall Street was another one that used to frequent here 99:59:59.999 --> 99:59:59.999 I bet you have people that come back here everyday for lunch too 99:59:59.999 --> 99:59:59.999 Not necessarily famous people 99:59:59.999 --> 99:59:59.999 We get a lot of regulars, yeah 99:59:59.999 --> 99:59:59.999 The bar is filled with a lot of characters that come in every single day 99:59:59.999 --> 99:59:59.999 So these are the potatoes, the Abe Lincoln potatoes 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 99:59:59.999 --> 99:59:59.999 Oh I thought there were going to be mashed 99:59:59.999 --> 99:59:59.999 There's just a few calories in here 99:59:59.999 --> 99:59:59.999 Oh my goodness 99:59:59.999 --> 99:59:59.999 That's amazing 99:59:59.999 --> 99:59:59.999 Can't really go wrong though 99:59:59.999 --> 99:59:59.999 Cheese baked and cream, butter, potatoes 99:59:59.999 --> 99:59:59.999 Awesome 99:59:59.999 --> 99:59:59.999 That would go good on the side of a steak 99:59:59.999 --> 99:59:59.999 It works perfect 99:59:59.999 --> 99:59:59.999 And the next dish we have is our dessert 99:59:59.999 --> 99:59:59.999 Baked Alaska 99:59:59.999 --> 99:59:59.999 And it was invented here by Charles Ranhofer 99:59:59.999 --> 99:59:59.999 who was one of the first celebrity chefs 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 99:59:59.999 --> 99:59:59.999 an ice cream and a semifreddo, so say a banana semifreddo 99:59:59.999 --> 99:59:59.999 There's an apricot jam 99:59:59.999 --> 99:59:59.999 Nice 99:59:59.999 --> 99:59:59.999 underneath that, and then on the bottom is walnut sponge 99:59:59.999 --> 99:59:59.999 Wow I'm kind of embarrassed to say I've never actually eaten one of these 99:59:59.999 --> 99:59:59.999 We're going to cut it open 99:59:59.999 --> 99:59:59.999 So you can see the meringue, then you have the banana, 99:59:59.999 --> 99:59:59.999 then there's the apricot jam and on the bottom is the walnut sponge 99:59:59.999 --> 99:59:59.999 I'll turn it around so we can get a better look 99:59:59.999 --> 99:59:59.999 and then from there just dig in 99:59:59.999 --> 99:59:59.999 That's never a problem 99:59:59.999 --> 99:59:59.999 The perfect baked Alaska, you should be able to, what we tried for anyway, 99:59:59.999 --> 99:59:59.999 you should be able to get everything 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 99:59:59.999 --> 99:59:59.999 It's delicious 99:59:59.999 --> 99:59:59.999 and the apricot and the banana go really well together 99:59:59.999 --> 99:59:59.999 They do, they really do; and the walnut cake 99:59:59.999 --> 99:59:59.999 Thank you so much, chef, everything has been absolutely delicious, beautiful and great history 99:59:59.999 --> 99:59:59.999 and I've really enjoyed myself thank you so much 99:59:59.999 --> 99:59:59.999 Thank you 99:59:59.999 --> 99:59:59.999 Thank you so much for joining me on this Story of Cooking 99:59:59.999 --> 99:59:59.999 I'm Sarah Nicholas and just remember behind every story is a great recipe! 99:59:59.999 --> 99:59:59.999 Funding for the Story of Cooking is provided by 99:59:59.999 --> 99:59:59.999 FIT4MOM 99:59:59.999 --> 99:59:59.999 Walkabout Outfitter 99:59:59.999 --> 99:59:59.999 Biagio Cru and Estate Wines 99:59:59.999 --> 99:59:59.999 Chef Revival 99:59:59.999 --> 99:59:59.999 FOODYTV 99:59:59.999 --> 99:59:59.999 Chefs in the Kitchen 99:59:59.999 --> 99:59:59.999 and Taste This TV 99:59:59.999 --> 99:59:59.999 For a copy of any of the recipes that you've seen on today's show 99:59:59.999 --> 99:59:59.999 visit the website below 99:59:59.999 --> 99:59:59.999 Offer made by the Story of Cooking Production