Great Chowhounds of Music

Everyone knows Rossini (Tournedos) and Nellie Melba (toast and peaches), but I just stumbled on this passage in the liner notes from a recording of Forza del Destino.

Setting out for the premier of "Forza" in St. Petersburg, Vedi's wife wrote, "[Verdi] made a divine risotto [but would need] quite perfect tagliatelle and macaroni to keep his spirits high amidst the ice and fur coats! Sufficient reason to lay in abundant supplies of champagne, bordeaux, rice, macaroni, cheese and salt meats!"

Or my personal favorite, the ballerina Anna Pavlova whom the meringue, whip cream and fruit dessert popular in Australia is named after.

This used to be common-- Tetrazzini is another dish named for an opera star-- so why did it die out (and a long time ago at that-- not only do we not have Snoop Corny Doggs, we never even had Eggs Elvis or Roast Beef a la Francis Langford or Pinky Tomlin).

And generals! There used to be Napoleons for dessert and Beef Wellington. But where's Liver And Onions Omar Bradley? Eggs Shalikashvili? A stew with both white bread and Caribbean spices to represent the multiculti mix that is Colin Powell? A few sandwiches named for sports stars just doesn't cut it.

And battles! Napoleon's victory at the Battle of Marengo is memorialized in a dish, which I watched Julia Child make on the French Chef:

Napolean's supply line didn't keep up with him at the battle of Marengo ( or so the story goes ) So, when he order his chef to prepare a feast to celebrate his victory, the chef sent out soldiers to bring back whatever they could find. They brought back chicken, olives, tomatoes, garlic, crayfish, eggs and bread. His chef stewed together the chicken, olives, tomatoes and garlic. Served it on toast and garnished it with crayfish and fried eggs. Bon Appetit

Of course, dessert must be that towering confection: a Napoleon!

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General Tso's Chicken is certainly another culinary honorarium!

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In a very local way, if you go to the Riviera, then order a Will special. The counter crew will know to make it to Ourpalwill's specification, doesn't this count?

It's not dead yet. It was the specialty of the mother of a girl I knew in college. As a NY Jew, I had never met anyone like the Skokie Jews I met when I moved to the Midwest. The accents and dishes like turkey Tetrazzini were among the many exotic qualities that unfolded before my astonished eyes as I came to know my Midewestern brethren.

I think Eggs Shalikashvili has real promise. Everyone should start meditating on a preparation worthy of the name.