The Stage Deli, a New York City founder, is famous for its sandwiches named after celebrities. Unfortunately, those mile-high sandwiches have disappeared with the Daily Closure. But for the few lucky ones, whose memories live in the shape of popular dishes, here are some of the most popular and familiar dishes to everyone.
Wellington promotion: Who put beef in Wellington? Controversy abounds. The Duke of Wellington, the war hero who destroyed Napoleon in Waterloo in 1815, often dined on steaks, pies, and mushrooms, so after he got out of his military duties, this rich dish was created in his honor (what Napoleon had eaten unknown., Maybe the crow) . However, some historians Pooh that story and insist on meat wrapped in pastry dough had been around for centuries, unlike the Duke. (Yes, but do you also include mushrooms and pate?). There is a possible link with Wellington, New Zealand also shares credit.
The Rockefeller Oyster: this is easy. It was created by the son of the famous Antoine restaurant in New Orleans, and was named after John D. Rockefeller, who was at the time (1889) the richest man in America (and the oysters were very rich). The original recipe was never shared, so all future chefs should have avoided it. Nobody knows if it’s a popular item on John D’s dinner table, but we’ll assume it was.
Cherry Jubilee: No one was called a jubilee, but perhaps this special dessert was created by the famous chef August Escover, who prepared the dish for one of the jubilee celebrations of British Queen Victoria (long lived), widely believed to be the Diamond Jubilee in 1887. This sensitivity was not The burning flames of the dining room curtains were even tasted by the kings of England and Europe.
Eggs of Benedict: Certainly not named after the notorious traitor Benedict Arnold, there is little competition regarding his origin. Delmonico, known as New York City Restaurant, claims to belong to the property in 1860, but a man named Lemuel Benedict insists it was created after ordering a full plate of breakfast food, topped with a Dutch sauce at the Waldorf Hotel, 34 years later.
Caesar salad: San Digan called Cesar Cardini owned a restaurant called Hotel Caesar in Tijuana during the ban, enabling him to serve alcohol during the 1920s. This popular power was created in his kitchen. California residents flocked to eat roman lettuce, anchovies, and a special sauce. Guests can also enjoy a cocktail or two. (Author note: As a resident of San Diego, I can assure readers that these days no one travels south of the border to obtain any kind of authority, trust me.)
Kings Chicken: Not named after Elvis, but again, discussions between historians and vanity-of-king size offer several versions; A Philadelphia man named William King insisted that it was created in 1915; Another American, James Caine, argued that he had reached that, but the chicken La Caine had not cut it completely (perhaps the chicken Cane had succeeded). Then Ken Vauxhall’s son (Will I Create That?) Supported his father’s story in the 1890s; Famous hotel chef George Greenwald insisted that he fabricated it for the residents of wealthy hotels Mr. and Mrs. E. Second Clark King at the Brighton Beach Hotel in New York. So there you have it. You decide, and if your last name is King, you can also go into the act.
Lobster Newberg: Captain Ben Weinberg, who discovered a delicious seafood dish on his earthly travels, brought the recipe back and presented it to Delmonico, a thriving New York City restaurant during the late 19th century. The chef happily recreated it to captain after modifying the slightly rich ingredients, naming him a tribute to him. Fast forward for several decades, when the two men were falling (perhaps too much or too little cream, no one knows) and the misfortune chef renamed it; There was no one called Newberg, it looked better. First cousin of Lobster Thermidor, which we will give to the French who called him a popular play.
beef stroganoff: The first known recipe appeared in a Russian cookbook in 1871 Beef No Stroganoff With Mustard, The name was taken from a Russian diplomat and Minister of the Interior, Alexander Stroganov. It is doubtful that the diplomat tasted until he tasted his name, but one would like to think that he conjured him up one night while he yearned for beef with sour cream. Many countries have similar differences, including China, all of which claim origin, but remain a mystery. We certainly know that neither explorers Marco Polo nor chief food lover Thomas Jefferson were ever happy.
Romanov noodles: It originally appeared in Romanoff’s, a favorite restaurant in the mid-1950s, located at Rodeo Drive in Beverly Hills. Several years later, the giant Stouffer Foods posted it in their restaurants that no longer existed in Chicago, as well as the frozen version (which no longer is). One of the main items on the menu, it features a sharp cheddar cheese sauce and sour cream, rich and delicious by all standards. Unfortunately, it has virtually disappeared and should be made from scratch for those who still yearn for it.
Brandy Alexander: Some sources recognize the Russian Tsar Alexander II as having the same name, but it is most likely named by Troy Alexander, a waiter at Rector’s Restaurant, a restaurant in New York City. Apparently, he wanted to make a white drink for dinner in celebration of Phoebe Snow, a fictional character portrayed as a social figure in New York who was a railway spokesperson and always dressed in white (you can find out). Regardless of origin, it’s still a sweet and savory drink made with cocoa cream, whipped cream and brandy, and has been claimed to be the legendary favorite Beatle John Lennon cocktail.
Chateaubriand: Tender beef from a French ambassador and Viscount in the early nineteenth century by his personal chef, Viscount Chateaubrant from a region in France of the same name; A large piece of main steak, usually served as a meal for two, accompanied by a rich sauce and fries, but the Viscount seemed to have been a hearty appetite and refined on its own, leaving Mrs. Viscount to defend herself.
These timeless dishes commemorate their names in the history books and the wonderful reviews of the food owners. But take your heart. There is always room for more, so start cooking and you can also become popular food for years to come.