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On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by Rebecca Federman of the Culinary Collections at the New York Public Library. Today, they are discussing the NYPL's old menu collection and the new What's on the Menu? program. Hear about old menus from the inauguration of President McKinley to the dedication of the Statue of Liberty. Help out the NYPL by helping to digitize some of these menus to create a searchable database! Tune in to learn about some of the more obscure NYC menu items, as well as the role of midday lunch in building the restaurant business in the city. This episode has been brought to you by White Oak Pastures.

"There are the everyday menus that I find very graphically beautiful and interesting. Or there are children's menus that I find really adorable."

Restaurants are such a huge part of our social history, that to not have these documents is such a loss."

-- Rebecca Federman on A Taste of the Past


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In 1827, before Delmonico's opened, diners ate at cafes and boarding houses (inns), where the food was simply the food available that day from the farms. Diners had no choice of dishes, but ate the food that was served. Delmonico's changed all of that. Today's guest is Billy Oliva, graduate of the Culinary Institute of America and currently the Executive Chef at Delmonico's. This program has been sponsored by Heritage Foods USA. Today's music provided by Pamela Royal.

"[Delmonico's] is history. And when you walk through the door you feel that way." [5:15]

"Ireland is not really known for food but that has changed so much." [28:00]

--Billy Oliva on A Taste of the Past


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Daniel Humm is the Executive Chef and Co-Owner of Eleven Madison Park, in New York City. Eleven Madison Park expresses the spirit of grand New York dining, with executive chef Daniel Humm's masterfully prepared pure, market-driven cuisine. A native of Switzerland, Daniel began his culinary training at the age of 14. He went on to cook at a number of the finest Swiss hotels and restaurants before earning his first Michelin star at the young age of 24, as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, Daniel moved to the United States and became the executive chef at Campton Place in San Francisco, receiving four stars from the San Francisco Chronicle. Three years later, Chef Daniel moved to New York to become the executive chef at Eleven Madison Park, where, in 2008 he was named Grand Chef Relais & Châteaux. Over the course of Chef Daniel’s tenure, he and the restaurant have received numerous accolades including four stars from the New York Times, six James Beard Foundation Awards (including Best Chef: New York City, Outstanding Service, and Outstanding Restaurant in America), as well as three Michelin Stars and a spot on the San Pellegrino list of the World’s 50 Best restaurants. Tune-in to hear from one of the most respected chef's in the food industry today. This program has been sponsored by Brooklyn Slate.

"I've made cooking my sport. I feel like there is a race every day, and that race is service." [8:35]

"I just always want to love what I do. To this day, my favorite part is being in the kitchen, being with the chefs, and creating dishes. That's my favorite part." [47:30]

-- Daniel Humm on Chef's Story


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