Delmonico S Restaurant

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The "Delmonico Steak" (boneless ribeye) is perhaps the best, rarest and most desirable steak on the market. It originated around 1830 as the house cut at Delmonico's Restaurant in New York City, and is now seen on menus in restaurants and supermarkets across the nation. "Baked Alaska" - 1867 - Charles Ranhofer (1836-1899), the French chef at the famous Delmonico's restaurant in New York, created a new cake to celebrate the United States purchase of Alaska from the Russians. William H. Seward (1801-1872), a Senator from New York, negotiated the purchase of Alaska from Russia, and the bill was signed on October 18, 1867. This purchase was known as "Stewart's Folly" and/or "Stewart's Icebox." In Charles Ranhofer's 1893 cookbook, The Epicurean, he called it an Alaska, Florida, and makes it in individual portions. "Eggs Benedict" - 1860s -Credit is given to Delmonico's Restaurant, the very first restaurant or public dining room ever opened in the United States. In the 1860's, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico's Chef Charles Ranhofer (1936-1899), Ranhofer came up with Eggs Benedict. He has a recipe called Eggs a' la Benedick (Eufa a' la Benedick) in his cookbook called The Epicurean published in 1894.: Eggs a' la Benedick - Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins one each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce. "Lobster Newberg" - was originally named after Ben Wenberg, a wealthy sea captain engaged in the fruit trade between Cuba and New York. When on shore, he customarily ate at Delmonico's Restaurant. One day in 1876, home from a cruise, he entered the cafe and announced that he had brought back a new way to cook lobster (where he originally got the idea for this new dish has never been discovered). Calling for a chafing dish, he demonstrated his discovery by cooking the dish at the table and invited Charles Delmonico to taste it. Delmonico said, "Delicious" and forthwith entered the dish on the restaurant menu, naming it in honor of its creator Lobster a la Wenberg. The dish quickly became popular and much in demand, especially by the after-theatre clientele. Many months after Ben Wenberg and Charles Delmonico fought or argued over an as-yet-undiscovered and probably trivial matter. The upshot was that Charles banished Wenberg from Delmonico's and ordered Lobster a la Wenberg struck from the menu. That did not stop patrons from asking for the dish. By typographical slight-of-hand, Delmonico changed the spelling from "Wenberg" to "Newberg," and Lobster Newberg was born. This dish has also been called Lobster Delmonico. Delmonico's famous chef, Chef Charles Ranhofer (1936-1899), altered the original recipe to add his own touch. In 1876, Charles Ranhofer retired and returned to France.

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