Wednesday, January 5, 2011

1/6 - Jim MaLynn, Amar Santana , Janet Riley ,


What's the OLDEST restaurant in America? What's Cookin' Today Show Michael Horn & Paul Stern will meet the manager of that restaurant! We're on to New York City to talk with Amar Santana, Executive Chef, Charlie Palmer's and, HOT DOG! Janet Riley of the National Hot Dog & Sausage Council and 'Queen of Wien' will be here to chat us up! Don't miss a minute!

Jim MaLynn GM The Union Oyster House - Boston, MA
The Union Oyster House is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. — the doors have always been open to diners since 1826. The toothpick was first used in the United States at the Union Oyster House. Enterprising Charles Forster of Maine first imported the picks from South America. To promote his new business he hired Harvard boys to dine at the Union Oyster House and ask for toothpicks. A college president was salad man here. Jack Coleman, President of Pennsylvania's Haverford College worked in total anonymity for a few months during his sabbatical when he secretly sampled some of America's rigorous jobs and lifestyles. The Kennedy Clan has patronized the Union Oyster House for years. J.F.K. loved to feast in privacy in the upstairs dining room. His favorite booth "The Kennedy Booth" has since been dedicated in his memory. The Union Oyster House is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. — the doors have always been open to diners since 1826.

Amar Santana - Executive Chef - Charlie Palmer's at Bloomingdale's
"Food and fashion under one roof is an irresistible combination." After more than two decades as neighbors catering to Manhattan's Upper East Side clientele, Charlie Palmer and luxury retailer Bloomingdale's finally get together under one roof at Charlie Palmer at Bloomingdale's South Coast Plaza, one of the country's ultimate luxury destinations. Drawing upon wine as the design inspiration, the restaurant flooring is crafted from reclaimed wine barrels, with the burnished patina of the wood enhanced by vintage leather chair coverings in warm tones to create a rustic but sophisticated environment. Under the direction of Executive Chef Amar Santana, the menu builds upon this rich earthiness with dishes such as Liberty Duck Breast with toasted cumin and Roasted Sonoma Chicken in garlic jus. Complimenting the seasonally inspired menu is a diverse wine list highlighting an impressive collection of small artisan Champagnes, select vintages of Ch√Ęteau Lafite-Rothschild, Bordeaux and verticals of Barolo from producers such as Giacomo Conterno. Accessible through the restaurant as well as Bloomingdale's is a branch of Palmer's innovative new wine retail shop, Next Vintage where shoppers as well as diners can search wines by price, region, winery, year, varietal and even food pairing on a touch screen through wireless eWinebooks.

Janet Riley President, NHDSC and 'Queen of Wien'
The National Hot Dog and Sausage Council is a project of the American Meat Institute and is funded by contributions from hot dog and sausage manufacturers and those who supply them with equipment, ingredients and services. Established in 1994, the Council conducts scientific research to benefit hot dog and sausage manufacturers. The Council also serves as an information resource to consumers and media on questions related to quality, safety, nutrition and preparation of hot dogs and sausages

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