Famous foods for famous people




The Stage Deli, an institution in New York City, was famous for its sandwiches named after celebrities. Sadly, those mile-high sandwiches have disappeared along with the closing of the Deli. But for the lucky few, whose memory lives on in the form of famous dishes, here are some of the most popular, familiar to all.

beef wellington: Who put the meat in Wellington? Controversy abounds. The Duke of Wellington, a war hero who defeated Napoleon at Waterloo in 1815, frequently dined on steak, pate, and mushrooms, so after he came off his military duties, this rich dish was supposedly created in his honor (it was unknown what Napoleon had for dinner). , quite possibly raven). However, some historians scoff at that story, insisting that meat wrapped in puff pastry has been around for centuries, unlike the duke. (Yes, but did it also include mushrooms and pate?). A possible connection to Wellington, New Zealand also shares the credit.

Rockefeller oysters: This one is easy. Created by the son of famous New Orleans restaurateur Antoine’s, it was named after John D. Rockefeller, who at the time (1889) was the richest man in America (and the oysters were pretty tasty, too). The original recipe was never shared, so all future chefs have had to improvise. No one knows if it was a popular item on John D’s table, but we’ll assume it was.

cherry jubilee: No one was called Jubilee, but this special dessert was probably created by renowned chef Auguste Escoffier, who prepared the dish for one of Britain’s Queen Victoria’s Jubilee celebrations (she lived a long time), believed to be the Jubilee of Diamond in 1887. When this flaming delicacy didn’t set dining room curtains on fire, but was savored by royalty both in England and Europe.

Benedict eggs: Certainly not named after the infamous traitor Benedict Arnold, there is a bit of competition as to its origin. Well-known New York City restaurant Delmonico’s claims ownership in 1860, but a gentleman named Lemuel Benedict insists it was his creation after ordering a full plate of breakfast food topped with hollandaise sauce at the Waldorf Hotel. , 34 years later.

Caesar salad: A San Diego citizen named Caesar Cardini owned a restaurant called Hotel Caesar in Tijuana during Prohibition, which allowed him to serve alcohol during the 1920s. It was in his kitchen that this popular salad was created. Californians flocked there for romaine lettuce, anchovies, and a special dressing; diners could also enjoy a cocktail or two. (Author’s note: As a San Diego resident, I can assure readers that no one travels south of the border to eat any type of salad these days, trust me.)

King Chicken: It is not named after Elvis, but once again, the debates between historians and giant egos offer several versions; a Philadelphia gentleman named William King insisted it was his creation in 1915; another American, James Keene, argued that he came up with it, but Keene’s chicken just wasn’t enough (perhaps Keene Chicken would have worked). Then Keene’s son Foxhall (would I make this up?) backed up his father’s story in the 1890s; The hotel’s noted chef, George Greenwald, insisted that he invented it for the hotel’s wealthy residents, Mr. and Mrs. E. Clark King II at New York’s Brighton Beach Hotel. So there you have it. You decide, and if your last name is King, you might as well enter the picture.

Lobster Newberg: Captain Ben Wenberg, who discovered a delicious seafood dish on his world travels, brought back the recipe and offered it to Delmonico’s, a drive-in restaurant in New York City in the late 19th century. The chef happily recreated it for the Captain after tweaking the rich ingredients a bit and named it after him. Fast-forward several decades, when the two men had a falling out (perhaps too much or too little cream, no one knows) and the offended chef changed his name; there was no one named Newberg, it just sounded better. First cousin of the Thermidor Locust, which we will give to the French, who baptized it with the name of a popular play.

Beef Stroganoff: The first known recipe appeared in a Russian cookbook in 1871. Veal Stroganov style with mustard, the name is derived from a Russian diplomat and Minister of the Interior, Alexander Stroganov. It’s doubtful the diplomat even tasted his namesake, but one would like to think he conjured it up one night while he was craving beef with sour cream. Many countries have similar variations, including China, all claiming origin, but it remains a mystery. We know for a fact that neither the explorer Marco Polo nor the enthusiastic President Thomas Jefferson had the pleasure.

Romanoff Noodles: It originally appeared at Romanoff’s, a restaurant favorite in the mid-1950s, located on Rodeo Drive in Beverly Hills. Years later, the giant Stouffer’s Foods popularized it in its now-defunct restaurants in Chicago, as well as a frozen version (also defunct). A top item on the menu, it featured a sharp cheddar cheese and sour cream sauce, sinfully rich and delicious in every way. Sadly, it has all but disappeared and must be made from scratch for those who still yearn for it.

Brandy Alexander: Some sources recognize Russian Tsar Alexander II as his namesake, but he was most likely named after Troy Alexander, a bartender at Rector’s, a New York City restaurant. It seems that he wanted to create a white drink for a dinner party celebrating Phoebe Snow, a fictional character portrayed as a New York socialite who was a spokesperson for a railroad and always wore white (you see). Regardless of origin, it’s still a delicious dessert drink made with creme de cacao, cream and brandy, reputedly the favorite cocktail of legendary Beatle John Lennon.

Châteaubriand: A tenderloin of veal named for a French ambassador and viscount in the early 19th century by his personal chef, Viscount Chateaubrant, a native of a region of France bearing the same name; a large cut of prime steak, usually served as a meal for two, accompanied by rich gravy and potatoes, but apparently the Viscount had a big appetite and ate it alone, leaving Mrs. Viscount to fend for himself. herself.

These timeless dishes are reminiscent of their namesakes in the history books and on the charts of top foodies. But cheer up. There’s always room for more, so start cooking and you too could become a food celebrity for years to come.

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