After whom is the oyster dish, invented in New Orleans in 1899, named because of the intense richness of the sauce?
"Cuisine of New Orleans The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters"
"Oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Cantonese, Thai, Vietnamese and Khmer cuisine. Oyster sauce was invented by accident by Lee Kum Sheung in Nanshui, Zhuhai, Guangdong Province, China, in 1888. He ran a tea stall that sold cooked oysters. One day, Lee was cooking oysters as usual, but he lost"
"sherry that appeared in the 1890s. Lobster Newberg Lobster Newberg (also spelled Lobster Newburg) is an American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper. The dish was invented by Ben Wenberg, a sea captain in the fruit trade. He demonstrated the dish at Delmonico’s Restaurant in New York City to the manager, Charles Delmonico, in 1876. After refinements by the chef, Charles Ranhofer, the creation was added to the restaurant’s menu as ""Lobster à la Wenberg"" and it soon became very popular. An argument between Wenberg and Charles Delmonico caused the dish to be"
"known as ""Maunsel White's 1812 Sauce,"" contains a mixture of wines, peppers, and spices. According to White family lore, White invented his 1812 Sauce to commemorate the victory of his friend Andrew Jackson at the Battle of New Orleans. In fact, White supposedly first served the sauce during a dinner at his Deer Range Plantation in Jackson's honor. The present-day White family still manufactures this wine sauce on a limited basis and sells it primarily in the New Orleans area. Maunsel White Colonel Maunsel White (c. 1783 – December 17, 1863) was an Episcopalian Irish-American politician, merchant, and entrepreneur. He"
"1800s fried oyster sandwiches on French loaves were known in New Orleans and San Francisco as ""oyster loaves"", a term still in use in the 21st century. A sandwich containing both fried shrimp and fried oysters is often called a ""peacemaker"" or ""La Mediatrice"". The origin of the name is unknown. A popular local theory claims that ""po' boy"", as specifically referring to a type of sandwich, was coined in a New Orleans restaurant owned by Benny and Clovis Martin (originally from Raceland, Louisiana), former streetcar conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers"
"her guests. ""Good Housekeeping Great American Classics"" attributes the dish to Mrs. Paran Stevens and maître d'hôtel Julius Keller. She named the dish after the hotel, and word and popularity of the dish has since spread across the United States, including New Orleans, where oysters are substituted for clams. Clams casino remains a very popular dish in Rhode Island, ""appearing on almost every menu"". According to Merrill Shindler, ""in the first decades of this century [the 20th], if a restaurant wanted to be noted, it came up with a dish that involved the baking of shellfish"". While there was a"
"prostitution and illegal gambling flourished in New Orleans under Maestri's tenure. The growing problems of New Orleans in Maestri's second term were too much for the Old Regular machine to handle, and allowed young reformer deLesseps Story Morrison, Sr., to defeat Maestri in the mayoral election of January 1946. Morrison served until 1961. Maestri's most famous utterance came when dining with President Franklin Roosevelt on Oysters Rockefeller at New Orleans' famous Antoine's Restaurant, when Maestri blurted ""How ya like dem erstuhs, Chief?"" in his characteristic thick New Orleans accent. Robert Maestri Robert Sidney Maestri (December 11, 1899 – May 6,"
"Alan Geisler Alan Stark Geisler (September 30, 1931 – January 6, 2009) was an American food chemist, best known for creating the red onion sauce most often used as a condiment topping on hot dogs in New York City. Specifically, the sauce, which is marketed as Sabrett's Prepared Onions, is usually served on Sabrett brand hot dogs sold by New York's many pushcart hot dog vendors. Sabrett brand hot dogs and the red onion sauce which Geisler created are the flagship products of Marathon Enterprises, Inc. The company is headquartered in Englewood, New Jersey. Geisler was a graduate of Tenafly"
"Lobster Newberg Lobster Newberg (also spelled Lobster Newburg) is an American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper. The dish was invented by Ben Wenberg, a sea captain in the fruit trade. He demonstrated the dish at Delmonico’s Restaurant in New York City to the manager, Charles Delmonico, in 1876. After refinements by the chef, Charles Ranhofer, the creation was added to the restaurant’s menu as ""Lobster à la Wenberg"" and it soon became very popular. An argument between Wenberg and Charles Delmonico caused the dish to be removed from the menu. To satisfy"
"wife, Jean Geisler, his daughter, Martha Geisler, his son, Glenn Geisler, his brother and a grandson. Alan Geisler Alan Stark Geisler (September 30, 1931 – January 6, 2009) was an American food chemist, best known for creating the red onion sauce most often used as a condiment topping on hot dogs in New York City. Specifically, the sauce, which is marketed as Sabrett's Prepared Onions, is usually served on Sabrett brand hot dogs sold by New York's many pushcart hot dog vendors. Sabrett brand hot dogs and the red onion sauce which Geisler created are the flagship products of Marathon"
"Louis Fauchère Louis Fauchère (March 4, 1823 - September 11, 1893) was a Swiss-American chef and hotelier, sometimes credited with being the inventor of Lobster Newberg, which is unlikely, and best known for his role as chef at Delmonico's Restaurant in New York City. Fauchère was born in Verbier, Switzerland. At age 15, he became an apprentice hotel cook, in 1846 married Rosalie Perrochet, with whom he had a daughter, Marie Fauchère, in 1848, and came to America with his family in 1851. He began working at Delmonico's Restaurant that same year. In summers, he worked in resort hotels including"
"Rolled oyster It is a baseball-sized seafood dish that is found only in and around Louisville, Kentucky. It consists of three raw oysters dipped in an egg-milk cornmeal batter called ""pastinga"", rolled in cracker crumbs (hence the name), and deep fried. They were first served by Italian immigrant Phillip Mazzoni and his brothers in the late 19th century as a free giveaway to their saloon patrons with a purchased beer or whiskey. It is unknown if rolled oysters were actually invented by the Mazzonis, or if the recipe was brought over from Italy with them. During prohibition, Mazzoni's remained open"
"an oyster bar created by Derek Brown, Angie Fetherston, and award-winning oysterman Travis Croxton of Rappahannock River Oysters. Featuring local oysters and a Chesapeake Bay-centric menu, Eat the Rich is a tribute to the great oyster houses of Washington, D.C. and Mid-Atlantic cuisine. They serve pitcher cocktails and oyster shooters alongside a playlist of Derek and Travis' favorite genres punk, rock, and heavy metal. The bar was named after a Motörhead song. No other names were considered. Southern Efficiency, which opened on December 21, 2013, is a Southern food and whiskey bar specializing in the breadth of Southern whiskey and"
"Eggs Sardou Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented. Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms are warmed in a 175°F oven for five to"
"Emeril Lagasse Emeril John Lagassé III ( ; born October 15, 1959) is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his ‘Turkey and Hot Sausage Chili’ recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed ""New New Orleans"" style. He has appeared on a wide variety of cooking TV shows, including the long-running Food Network shows ""Emeril Live"" and ""Essence of Emeril"". On those shows he pioneered several catchphrases he is associated with, including ""Kick it up"
"the Grand Union Hotel in Saratoga, New York, the Delavan House in Albany, New York, and the Fort William Henry Hotel on Lake George, New York, as well as an in-law's hotel in Milford, Pennsylvania, which he purchased in 1867 and renamed the Hotel Fauchère. Louis Fauchère Louis Fauchère (March 4, 1823 - September 11, 1893) was a Swiss-American chef and hotelier, sometimes credited with being the inventor of Lobster Newberg, which is unlikely, and best known for his role as chef at Delmonico's Restaurant in New York City. Fauchère was born in Verbier, Switzerland. At age 15, he became"
"butter, brown sugar and rum sauce. The caramelized liquor-based sauce is often prepared using a cooking technique called flambé. This dessert can be served with vanilla ice cream or as a crêpe filling, but it is may also be eaten on its own. Cinnamon and nutmeg may be added as seasoning. The dish was created at the restaurant Brennan's in New Orleans, Louisiana by Ella Brennan and the restaurant's chef Paul Blangé in 1951. At this time New Orleans was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of"
"world renown, including the Waldorf salad, Eggs Benedict, Thousand Island dressing, and Veal Oscar. The Waldorf salad—a salad made with apples, walnuts, celery, grapes, and mayonnaise or a mayonnaise-based dressing—was first created in 1896 at the Waldorf by Oscar. The original recipe, however did not contain nuts, but they had been added by the time the recipe appeared in ""The Rector Cook Book"" in 1928. Tschirky was also noted for his ""Oscar's Sauce"", which became so popular that it was sold at the hotel. Another of the hotel's specialties was red velvet cake, which became one of its most popular"
"apparently referring to the contrast between extremes of heat and cold. Manhattan clam chowder also first appeared in New York at Delmonico's. It is also said that Lobster Newberg was invented at the restaurant. Under Oscar Tucci's ownership of Delmonico's, he created the wedge salad. After a trip to a Bridgeport, Connecticut, farm, Tucci picked the ingredients that became the salad. Tucci added bacon to the dish shortly after. The salad became an instant favorite, though some restaurateurs criticized the salad saying it was drenched in dressing. Today the wedge salad is served internationally. Among the many well-known people who"
"nearly declared bankruptcy due to zero customer base but managed to hold on. It is currently one of the best restaurants in New Orleans in terms of revenue and customer patronage. Antoine's Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana. It has the distinction of being one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. A New Orleans institution, it is notable for being the birthplace of several famous dishes, such as Oysters Rockefeller, Pompano"
"for specialties including beignets (locally pronounced like ""ben-yays""), square-shaped fried dough that could be called ""French doughnuts"" (served with ""café au lait"" made with a blend of coffee and chicory rather than only coffee); and po' boy and Italian muffuletta sandwiches; Gulf oysters on the half-shell, fried oysters, boiled crawfish and other seafood; étouffée, jambalaya, gumbo and other Creole dishes; and the Monday favorite of red beans and rice (Louis Armstrong often signed his letters, ""Red beans and ricely yours""). Another New Orleans specialty is the praline , a candy made with brown sugar, granulated sugar, cream, butter, and pecans."
"Antoine's in New Orleans, founded by their mother's family. Their two sons, cousins Roy F. Guste Jr. (born 1951), and Bernard R. ""Randy"" Guste (born 1949), have split time serving as managers of the restaurant since the 1970s. It is known for many menu items, particularly Oysters Rockefeller, of which more than a million orders have been served since the business opened in the 19th century. In addition to their ten children, the Gustes have twenty-seven grandchildren and twenty-one great-grandchildren. In 2000, Guste received the papal honor of ""Knight Commander of the Order of St. Gregory the Great"" from Pope"
"the next day from a heart attack. Chef Austin's generous spirit lives on today in kitchens and on menus throughout New Orleans, in the Creole Potato Salad he helped bring to California, Georgia, and elsewhere, and in all those with whom he shared his vibrant cooking. Austin Leslie Austin Leslie (2 July 1934 – 29 September 2005) was an internationally famous New Orleans, Louisiana, chef whose work defined 'Creole Soul'. He died in Atlanta, Georgia, at the age of 71 after having been evacuated from New Orleans; he had been trapped in his attic for two days in the 98"
"deep-fried, and then passed on cocktail platters with a dipping sauce. Oysters en brochette Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with"
"In 2010, Lagasse appeared in a commercial to raise awareness of the Deepwater Horizon oil spill. Also starring in the commercial were Sandra Bullock, Peyton and Eli Manning, Jack Del Rio, Drew Brees, James Carville, Blake Lively, and John Goodman. Lagasse's style of cooking is called ""New New Orleans"", which uses local Louisiana ingredients in his own interpretation of Creole cuisine, strongly influenced by Asian, Portuguese, Southwestern, and other cultures which themselves influence New Orleans cuisine. However, the styles of cuisine at Lagasse's restaurants are not all the same. Emeril's Tchoup Chop in Orlando serves kicked-up Asian and Polynesian cuisine,"
"the beginning of the 20th century. She served this sauce at her restaurant ""La Buvette de la Marine"" in the hamlet of La Chebuette in the village of Saint-Julien-de-Concelles on the banks of the Loire River a few kilometers upstream from Nantes. Legend holds that she intended to prepare a béarnaise sauce to go with pike but forgot to add the tarragon and egg yolks. Some sources claim that this invention occurred while she worked as a cook for the Marquis de Goulaine at Château de Goulaine. Aristide Briand, long-time prime minister of France and Nobel Peace Prize laureate, said"
"Paul Prudhomme Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks. The youngest of 13 children born to Eli Prudhomme, Jr. and Hazel Reed, Prudhomme was raised on a farm near Opelousas, the seat of Saint Landry Parish, Louisiana."
"Paul Prudhomme Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks. The youngest of 13 children born to Eli Prudhomme, Jr. and Hazel Reed, Prudhomme was raised on a farm near Opelousas, the seat of Saint Landry Parish, Louisiana."
"dressing's name comes from the Thousand Islands region, located along the upper St. Lawrence River between the United States and Canada. Within that region, one common version of the dressing's origins says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner. Often in this version, actress May Irwin requested the recipe after enjoying it. Irwin, in turn, gave it to another. In another, second version of the story, Thousand Islands summer resident, George Boldt, who built Boldt Castle between 1900 and 1904 and who was proprietor of the Waldorf-Astoria Hotel, instructed"
"as the Atwood & Bacon Oyster House on August 3, 1826. The Union Oyster House has a number of famous people in history as diners, including the Kennedy clan and Daniel Webster. Webster was known for regularly consuming at least six plates of oysters. Perhaps most surprising, in 1796 Louis Philippe, king of France from 1830 to 1848, lived in exile on the second floor. He earned his living by teaching French to young women. Labor economist and president of Haverford College John Royston Coleman worked here incognito as a ""salad-and-sandwich man"" for a time in the 1970s and documented"
"by Don Chachere, his grandson. It continues to offer a variety of cookbooks, seasoning blends, dinner mixes, marinades, sauces, batters, and frozen items. Tony Chachere Tony Chachere (; June 14, 1905 – March 19, 1995) was an American businessman and chef best known as the founder of his eponymous Tony Chachere's Creole Foods seasonings and ingredients brand and its original product, Tony Chachere's Original Creole Seasoning. He was the first inductee into the Louisiana Chefs Hall of Fame, receiving that honor in 1995, just one week before his death. Chachere was born in June 1905 in Opelousas, Louisiana. During the"
"Antoine's Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana. It has the distinction of being one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. A New Orleans institution, it is notable for being the birthplace of several famous dishes, such as Oysters Rockefeller, Pompano en Papillote, Eggs Sardou and Pigeonneaux Paradis. ""Antoine's Cookbook"", compiled by Roy F. Guste (the fifth-generation proprietor) features hundreds of recipes from the Antoine's tradition. It is also known for its"
"like Remoulade Sauce and Olive Salad. Emile Antoine Zatarain Sr. died in 1959. He was 93 years old. Emile A. Zatarain Sr. Emile A. Zatarain Sr. (1866–1959) was a grocer and food entrepreneur who trademarked a root beer and then built a business selling spices, condiments, and foods flavored in the culinary traditions of New Orleans and Louisiana's Creole and Cajun cultures to the world via the brand that today is known simply as Zatarain's. Zatarain had five surviving children, all sons. They were Edward J. Zatarain, Sr.(born 1887), who served as Zatarain's vice president; John E. Zatarain (born 1890);"