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Delmonico’s, opened in 1837 as America’s first fine dining restaurant, continues to serve the connoisseur of fine American food in its premier location at Fifty-Six Beaver Street, in the heart of Manhattan’s Financial District. Birthplace of the Delmonico Steak, Delmonico Potatoes, Eggs Benedict, Lobster Newburg and Baked Alaska, the original Delmonico’s offered unheard of luxury—the availability of private dining rooms, an extensive wine cellar, innovative cuisine and, above all, warm, personal service.

Today, Delmonico’s continues to honor its heritage with the same warm hospitality and fine cuisine. The menu features many of the traditional dishes, including the prime Delmonico Steak, aged to perfection in the aging room. Visit Delmonico’s and celebrate culinary history!

James Canora, Corporate Chef

James Canora was Chef/Owner of NYC Culinary Events, a nationally recognized food consulting and catering firm that has provided consulting and catering for such prestigious events as The Masters Golf Tournament, The Ryder Cup and The National Tennis Center for The US Open Tennis Tournament. Chef Canora has merged his catering company with Delmonico’s special events and offsite catering program, and in addition, he oversees the main kitchen and the Delmonico’s line of steak sauces and food products.

He honed his skills at the world famous Tribeca Grill, where he oversaw the production of the The Tribeca Grill Cookbook and The Shared Table Cookbook, both produced by Chef Don Pintabona. Chef Canora also serves as Celebrity Chef for Continental Airlines for the Tri-state area, traveling the world representing their Business First* Culinary Program. He donates much of his free time to charitable organizations such as The Taste of The NFL, The National Foundation for the Advancements of the Arts, Share our Strength, and his particular favorite, Lifebeat – The Music Industry Fights Aids.

He is currently working on The Delmonico’s Cookbook, due out in Fall 2008, celebrating Delmonico’s one hundred seventy years of history and grandeur. Chef Canora was recently featured in Global Traveler Magazine, as well as on Bravo’s Top Chef this season as a guest judge along with celebrity chef Anthony Bourdain.

James Marshall, Chef de Cuisine

Chef James Marshall’s love for food began twenty years ago while catering small events alongside his grandmother Kitty and his father Tim. He went on to attend The New York Restaurant School, where he fine tuned his skills and graduated with honors. The day after graduation, he acquired a coveted position working under Chef Jean-Georges Vongerichten at Vong. He spent three years there working his way up the line from Garde Manager to Saucier. It was there that James was influenced by the many forms of Classic French Cuisine and further developed his approach of adding those classic influences into a modern style of cooking.

James continued his growth as the banquet Chef at the legendary Tribeca Grill, was the Executive Sous Chef and Head Bar Chef at the prestigious Soho House, and also played a part in opening the famous Terrance Brennan’s Seafood & Chop House. Following that, he spent time at China Grill as the Executive Sous Chef, where he developed the menu and many specials for the New York landmark restaurant. He continued his evolution by opening an organic, health conscience Chinese restaurant (a first for New York City!) in Harlem known as Ginger and won Time Out New York’s “Best New Restaurant 2006” People’s Choice Award.

James Marshall now stands as a pioneer and a chef with a passion for crafting a new approach to what many call modern cooking. He believes in allowing the fresh flavors of food to speak for themselves and complements his dishes with ideas from Classic French techniques as well as his Asian influences. His vision focuses on upscale dining without sacrificing the excitement or pleasure that food can bring to savvy city dwellers or those visiting from other parts of the world.

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Oysters “Diamond Jim Brady”—Baked with apple smoked bacon, tomato and sauce béarnaise

Garden Salad—Field greens, cucumber, red endive, cherry tomatoes and Delmonico’s vinaigrette

”The Classic” Lobster Newburg—Tender Maine lobster in a brandy cream sauce

Grilled Atlantic Salmon—With artichoke, tomato and sliced olives in a shellfish broth

Wild Mushroom Risotto—Finished with white truffle oil and shaved parmesan

”The Classic” Delmonico’s Steak—Twenty ounce boneless ribeye

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