* Chicken A La Keene – 1880s – Created by the chef at the Delmonico restaurant in the 1880s after Foxhall P. Keene, horse breeder and well-heeled son of Wall Street broker and horse breeder, James R. Keene (1838-), known as "Silver Fox of Wall Street." Supposedly Foxhall dreamed aloud to him about a pimento-studded cream sauce. The chef made the dish and called it Chicken a' la Keene. This later evolved into the more regal-sounding Chicken a' la King. Charles Ranhofer, a French chef, was the chef at Delmonico's from 1862 to 1896. Many months after Ben Wenberg and Charles Delmonico fought or argued over an as-yet- undiscovered and probably trivial matter. The upshot was that Charles banished Wenberg from Delmonico's and ordered Lobster a la Wenberg struck from the menu. That did not stop patrons from asking for the dish. By typographical slight-of-hand, Delmonico changed the spelling from "Wenberg" to "Newberg," and Lobster Newberg was born. This dish has also been called Lobster Delmonico. ** "Lobster Newberg" – was originally named after Ben Wenberg, a wealthy sea captain engaged in the fruit trade between Cuba and New York. When on shore, he customarily ate at Delmonico's Restaurant. One day in 1876, home from a cruise, he entered the cafe and announced that he had brought back a new way to cook lobster (where he originally got the idea for this new dish has never been discovered). Calling for a chafing dish, he demonstrated his discovery by cooking the dish at the table and invited Charles Delmonico to taste it. Delmonico said, "Delicious" and forthwith entered the dish on the restaurant menu, naming it in honor of its creator Lobster a la Wenberg. The dish quickly became popular and much in demand, especially by the after-theatre clientele.