For us, the holidays are about friends, family, and food. So this year, wed like to share five regional recipes that capture a part of our cities culinary

cultures Seattle, San Francisco, Chicago,St. Louis, and New York City.

From our family to yours,happy holidays.

Table of Contents

Waldorf Salad ................................................................................... 3An iconic dish from aNew York City landmark

Faux Ph ................................................................................... 5A hot noodle soup from Seattles Vietnamese community

Chicago-Style Deep Dish Pizza ........................................ 7A tried-and-true Chicago classic

St. Louis Gooey Butter Cake ........................................ 9A legendary, decadent dessert from St. Louis

The Buena Vista CafEs Irish Coffee ........................... 11A cold-weather favorite from a San Francisco staple

Oscar Tschirky, known to many as Oscar of the

Waldorf, served as the Waldorfs matre d'htel and resident muse. In 1896,

Tschirky published The

Cook Book, in which a

walnut-free version of the now-classic Waldorf Salad appeared. The dish, which errs on the sweeter side of the salad spectrum with its base of apples, grapes, and celery, is still one of the hotels

most popular menu items.

Waldorf Salad Original recipe by Oscar TschirkyAdapted by The Waldorf Astoria New York HotelPrep time: 25 minutesServes 8

INGREDIENTSFor candied walnuts:2 cups raw walnut halves1 egg white1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)1 cup sugar

For dressing:1/2 cup plain yogurt1/2 cup crme frache3 teaspoons freshly squeezed lemon juice Freshly ground white pepper to taste1/4 cup walnut oil1 1/2 tablespoons minced black winter truffles (optional)

For salad:1/2 cup celery root (celeriac), peeled2 large granny smith apples, unpeeled2 large gala apples, unpeeled1 dozen red grapes, halved lengthwise1/2 cup microgreens or celery leaves

DIRECTIONS1. Make candied walnuts: Preheat oven to 350F. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.

2. Prepare dressing: In a medium bowl, combine crme frache with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.

3. Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.

4. Assemble salad: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.

INGREDIENTSFor candied walnuts:For candied walnuts:2 cups raw walnut halves2 cups raw walnut halves1 egg white1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel paprika, cayenne, ground fennel paprika, cayenne, ground fennel paprika, cayenne, ground fennel paprika, cayenne, ground fennel paprika, cayenne, ground fennel paprika, cayenne, ground fennel paprika, cayenne, ground fennel seed, and ground coriander) seed, and ground coriander) seed, and ground coriander) seed, and ground coriander) seed, and ground coriander) seed, and ground coriander) seed, and ground coriander) seed, and ground coriander)1 cup sugar

For dressing:1/2 cup plain yogurt1/2 cup crme frache3 teaspoons freshly squeezed lemon juice squeezed lemon juice Freshly ground white pepper to taste1/4 cup walnut oil1 1/2 tablespoons minced black winter truffles (optional)

1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large gala apples, unpeeled2 large gala apples, unpeeled1 dozen red grapes, halved lengthwise1 dozen red grapes, halved lengthwise1/2 cup microgreens or celery leaves1/2 cup microgreens or celery leaves

oven to 350F. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.

2. Prepare dressing: In a medium bowl, combine crme frache with yogurt; whisk in lemon juice, white yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.

3. Make salad: Using a mandoline on the fine comb setting or a on the fine comb setting or a sharp knife, julienne the celery root sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.

4. Assemble salad: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.

3

Ph (pronounced fuh) is a traditional Vietnamese soup of beef and rice

noodles, simmered in a sweet, spicy broth and topped with fresh veggies, herbs, and plenty of hoisin sauce. Dating to the early 1900s, ph was originally served in northern Vietnam by street vendors who carried

mobile kitchens on long poles slung over their shoulders. Seattles robust Vietnamese community,

one of the largest in the nation, has made the warm, comforting soup one of the citys signature dishes in fact, Seattle has more than 45 restaurants with

Ph in the name.

Faux Ph By the Bon Apptit Test KitchenPrep time: 30 minutesServes 24

INGREDIENTS1 teaspoon vegetable oil1/2 small onion4 garlic cloves, crushed1 3x1 piece peeled ginger2 1/2 cups low-salt beef broth1 whole star anise1 34 cinnamon stick2 cups mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn1 scallion, thinly slicedKosher salt2 packages instant ramen (preferably not fried; noodles only)1 1/41/2-pound piece beef eye round, sliced crosswise 1/8 thickFor garnish: Bean sprouts, basil leaves, mint leaves and sliced serrano chiles

DIRECTIONS1. Make broth: Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 34 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 78 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.

2. Prepare ramen: Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.

3. Add beef to broth: Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.

4. Garnish and serve: Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, mint and sliced chiles.

1 teaspoon vegetable oil1/2 small onion4 garlic cloves, crushed1 3x1 piece peeled ginger1 3x1 piece peeled ginger1 3x1 piece peeled ginger1 3x1 piece peeled ginger1 3x1 piece peeled ginger1 3x1 piece peeled ginger1 3x1 piece peeled ginger1 3x1 piece peeled ginger1 3x1 piece peeled ginger1 3x1 piece peeled ginger1 3x1 piece peeled ginger2 1/2 cups low-salt beef broth2 1/2 cups low-salt beef broth1 whole star anise

4 cinnamon stick2 cups mixed mushrooms (such as 2 cups mixed mushrooms (such as 2 cups mixed mushrooms (such as 2 cups mixed mushrooms (such as oyster or stemmed shiitake), oyster or stemmed shiitake), oyster or stemmed shiitake), oyster or stemmed shiitake), oyster or stemmed shiitake), oyster or stemmed shiitake), oyster or stemmed shiitake), oyster or stemmed shiitake), thinly sliced or torn thinly sliced or torn thinly sliced or torn thinly sliced or torn1 scallion, thinly sliced1 scallion, thinly sliced1 scallion, thinly sliced1 scallion, thinly slicedKosher salt2 packages instant ramen 2 packages instant ramen 2 packages instant ramen 2 packages instant ramen (preferably not fried; (preferably not fried; noodles only)1 1/41/2-pound piece beef eye round, sliced crosswise 1/8 thickFor garnish: Bean sprouts, basil leaves, mint leaves and sliced leaves, mint leaves and sliced serrano chilesserrano chiles

onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors Reduce heat; simmer until flavors meld, 7meld, 7meld, 78 minutes. Add mushrooms; simmer 2 minutes. Add scallion. simmer 2 minutes. Add scallion. simmer 2 minutes. Add scallion. simmer 2 minutes. Add scallion. simmer 2 minutes. Add scallion. simmer 2 minutes. Add scallion. Season with salt. Season with salt. Season with salt.

2. Prepare ramen: Meanwhile, 2. Prepare ramen: Meanwhile, 2. Prepare ramen: Meanwhile, 2. Prepare ramen: Meanwhile, 2. Prepare ramen: Meanwhile, 2. Prepare ramen: Meanwhile, 2. Prepare ramen: Meanwhile, boil ramen until tender but still boil ramen until tender but still boil ramen until tender but still firm to bite. Drain; divide among bowls.

3. Add beef to broth: Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.

4. Garnish and serve: Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with ladle broth into bowls. Garnish with bean sprouts, basil, mint bean sprouts, basil, mint and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles. and sliced chiles.

5

Pizzeria Uno, originally founded as The Pizzeria by friends Ric

Riccardo and Ike Sewell in 1943, is credited with inventing the deep

dish pizza a sauce-topped pie packed with Italian sausage, served thick as a cheesecake and twice as

heavy. A far cry from the thin crusts served by Chicagos large

Neapolitan community, the deep dish pizza fast became a Windy City icon, a dish thats wholly Italian American, and wholly Chicago.

Chicago-Style Deep Dish Pizza Recipe by Emeril Lagasse

Prep time: 60 to 90minutesCook time: 30 minutesYields two 12 pies

INGREDIENTS FOR DOUGH: 1 1/2 cups warm water (about 110F)1 (1/4-ounce) package active dry yeast1 teaspoon sugar3 1/2 cups all-purpose flour1/2 cup semolina flour1/2 cup vegetable oil, plus 2 teaspoons to grease bowl1 teaspoon salt >>>

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Divide into 2 equal portions and use as directed.

2. Make sauce: While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.

3. Prepare pans: Preheat the oven to 475F. Oil 2 seasoned 12- round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.

4. Assemble pies: Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.

5. Bake and serve: Bake until the top is golden, the cheese is bubbly, and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

INGREDIENTS FOR FILLING: 2 tablespoons olive oil1 tablespoon chopped fresh garlic2 teaspoons chopped fresh basil1 teaspoon chopped fresh oregano1/4 teaspoon fennel seeds1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1/4 teaspoon red pepper flakes1 (28-ounce) can plum tomatoes, coarsely crushed1 tablespoon dry red wine1 teaspoon sugar1 tablespoon extra-virgin olive oil1 pound mozzarella cheese, sliced8 ounces pepperoni, thinly sliced8 ounces mushrooms, wiped clean and thinly sliced1 green bell pepper, cored and cut into thin rings1 yellow onion, cut into thin rings1 cup thinly sliced black olives1 pound crumbled hot Italian sausage1 cup grated Parmesan

DIRECTIONS1. Prepare dough: In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

1 teaspoon chopped fresh oregano1 teaspoon chopped fresh oregano

2. Make sauce: While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for

1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/4 teaspoon red pepper flakes1/4 teaspoon red pepper flakes1/4 teaspoon red pepper flakes1 (28-ounce) can plum tomatoes, 1 (28-ounce) can plum tomatoes, 1 (28-ounce) can plum tomatoes, 1 (28-ounce) can plum tomatoes, 1 (28-ounce) can plum tomatoes,

1 tablespoon extra-virgin olive oil1 tablespoon extra-virgin olive oil1 tablespoon extra-virgin olive oil1 tablespoon extra-virgin olive oil1 pound mozzarella cheese, sliced1 pound mozzarella cheese, sliced1 pound mozzarella cheese, sliced

1 cup thinly sliced black olives1 cup thinly sliced black olives1 pound crumbled hot Italian sausage1 pound crumbled hot Italian sausage

7

The origins of St. Louis signature dessert, the Gooey Butter Cake, are hazy. Some say a Depression-era baker flubbed his cake recipe, switching the proportions of butter and

flour. Others say he mixed his smears instead of using a deep butter in his German coffee cake, he used gooey butter, usually reserved for drizzling

over stollen. Whatever its provenance, Gooey Butter Cake is a sticky-sweet St. Louis staple, one that any

STL native will extol to the ends of the earth.

St. Louis Gooey Butter Cake Recipe by Molly Killeen

DIRECTIONS1. Bloom yeast: In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.

2. Make dough: Using an electric mixer with paddle attachment, cream butter,

>>>

Prep time: 2 1/2 to 3 hoursCook time: 35 to 45 minutesYields 1 9x13 cake

INGREDIENTSFor cake: 3 tablespoons milk at room temperature1 3/4 teaspoons active dry yeast6 tablespoons unsalted butter, at room temperature3 tablespoons sugar1 teaspoon kosher salt1 large egg1 3/4 cups all-purpose flour

For topping: 3 tablespoons plus 1 teaspoon light corn syrup2 1/2 teaspoons vanilla extract12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature1 1/2 cups sugar1/2 teaspoon kosher salt1 large egg1 cup plus 3 tablespoons all-purpose flourConfectioners sugar, for sprinkling

sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.

3. Let dough rise: Press dough into an ungreased 9x13 baking dish at least 2 deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.

4. Prepare topping: Heat oven to 350F. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.

5. Bake and serve: Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners sugar for serving.

3 tablespoons milk at room temperature3 tablespoons milk at room temperature3 tablespoons milk at room temperature3 tablespoons milk at room temperature3 tablespoons milk at room temperature1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast6 tablespoons unsalted butter, 6 tablespoons unsalted butter, 6 tablespoons unsalted butter, 6 tablespoons unsalted butter, 6 tablespoons unsalted butter, 6 tablespoons unsalted butter,

1 teaspoon kosher salt1 teaspoon kosher salt

1 3/4 cups all-purpose flour1 3/4 cups all-purpose flour1 3/4 cups all-purpose flour

3 tablespoons plus 1 teaspoon light

teaspoons vanilla extract12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/2 teaspoon kosher salt

1 cup plus 3 tablespoons 1 cup plus 3 tablespoons

Confectioners sugar, for sprinklingConfectioners sugar, for sprinkling

away from sides of bowl, 7 to 10 away from sides of bowl, 7 to 10 away from sides of bowl, 7 to 10 away from sides of bowl, 7 to 10 minutes. minutes. minutes. minutes. minutes.

3. Let dough rise: Press dough 3. Let dough rise: Press dough into an ungreased 9x13 baking into an ungreased 9x13 baking dish at least 2 deep. Cover dish with dish at least 2 deep. Cover dish with dish at least 2 deep. Cover dish with dish at least 2 deep. Cover dish with dish at least 2 deep. Cover dish with dish at least 2 deep. Cover dish with dish at least 2 deep. Cover dish with plastic wrap or clean tea towel, put in a plastic wrap or clean tea towel, put in a plastic wrap or clean tea towel, put in a warm place, and allow to rise until warm place, and allow to rise until warm place, and allow to rise until warm place, and allow to rise until doubled, 2 1/2 to 3 hours.doubled, 2 1/2 to 3 hours.

4. Prepare topping: Heat oven to 350F. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, add flour and corn syrup mixture, scraping down sides of bowl between scraping down sides of bowl between each addition.each addition.

9

It started in 1952, when Buena Vista Caf owner Jack

Koeppler and travel writer Stanton

Delaplane undertook an all-night experiment to re-create the

Shannon Airports famed Irish Coffee, a soothing, off-sweet

mix of coffee, sugar, Irish whiskey, and cream. Their experiment paid off: the cocktail quickly earned the bar a great reputation and a full house nearly every night. In fact, Paul Nolan, who has backed the bar for more than 35

years, estimates that hes served upwards of 3 million Irish Coffees in his tenure, to tourists and locals alike.

The Buena Vista Cafe's Irish Coffee Recipe by Paul Nolan Prep time: 5 minutesMakes 1 cocktail

INGREDIENTS2 sugar cubes6 ounces brewed coffee1 1/3 ounces Irish whiskeyHeavy cream, lightly whipped

DIRECTIONS1. Preheat glass: Preheat a 6-ounce, heatproof glass by filling with hot water. Once warm, empty the glass.

2. Build cocktail: Add two sugar cubes to the glass, then pour over coffee until the glass is 3/4 full. Stir thoroughly until the sugar is dissolved. Add 1 1/3 ounces of whiskey to the coffee.

3. Float cream and serve: Float a layer of whipped cream over the top of the coffee by pouring gently over a spoon.

ounces of whiskey to the coffee.

3. Float cream and serve: Float a layer of whipped cream over the top of the coffee by pouring gently over a spoon.

11

Notes: