January 12, 2003
In honor of the birthday of arguably the most famous Signatory in history, we present our take on Signature Dishes of arguably the most famous restaurants in American history.
Apple-Celeriac Soup with “Waldorf Salad”Garnish
Waldorf Salad – Oscar Tschirky (Waldorf Hotel)
Ferrari Signature Riserva “Giulio Ferrari”, 1992
Pizza Bianca – Caramelized Vidalia Onion, Pancetta, Reblochon
Tarte Flambé – Andre Soltner (Lutece)
Sergio Zenato Lugana Signature Reserve, 1997
Oyster & Spinach Stuffed Cabbage Rolls, Pernod-Scallion Sauce
Oysters Rockefeller – Jules Alciatore (Antoine’s)
Mario Trinchero Signature Merlot, 1999
Florida Spiny Lobsters, White cheddar, Truffled Mustard, Manzanilla Sauce
Lobster Newburg – Charles Ranhofer (Delmonico’s)
Eileen Hardy Signature Shiraz, 1994
Seared Baby Lamb Chops, Strozzapretti with Pistachio Sauce
Lamb Saté with Potatoes – Vic Bergeron (Trader Vic’s)
Ca’ del Bosco Signature Maurizio Zanella, 1990
Licorice Meringue Stack with Key Lime Curd & Fresh Key Limes
Key Lime Pie – Aunt Sally (Curry Mansion Inn)
Henri Ramonteu’s “Quintessence du Petit Manseng” Jurançon, 1991
I do know that the dessert dish was influenced by my trip the previous year to participate in and cover, for Passport magazine, the Gay Games held there (I won two bronze medals in martial arts). I’d eaten at Luke Mangan’s restaurant Salt, and for dessert been served a licorice parfait with a lime syrup, and was amazed at how well the two flavors melded. A combo I’ve used many a time since.
