16 New York chefs to cook up 19th century feastsNew York's best restaurateurs will light up their stoves in the new year to cook up long-forgotten feasts inspired by 19th century banquets for a project that is set to leave food fans drooling drooling the discharge of saliva from the mouth. A normal feature in some breeds of dogs such as St. Bernard, Newfoundland and English bulldog, presumably because of their loose, pendulous lips. . Gathered at the three-star Manhattan restaurant Le Bernardin Le Bernardin is a restaurant in New York. The restaurant was started in 1972 in Paris by sister and brother team Maguy and Gilbert Le Coze and moved to New York in 1986. It specializes in seafood. Gilbert passed away in 1995 and Eric Ripert succeeded him as the head chef. , 16 luminaries of the culinary world discussed the Vintage Dinner Series, which will run from January through March. "Le Bernardin is a fish restaurant, so I will probably make pike quenelles and a stuffed puff pastry, but I am also tempted to make an exception and cook a meat dish," Bernardin chef Eric Ripert told AFP (1) (AppleTalk Filing Protocol) The file sharing protocol used in an AppleTalk network. In order for non-Apple networks to access data in an AppleShare server, their protocols must translate into the AFP language. See file sharing protocol. . For the project, organized by Tim and Nina Zagat of the eponymous Zagat dining guides, Ripert will join a host of haute cuisine idols, among them Thomas Keller of the three-star Per Se. The dinners kick off on January 12 at the Cafe des Artistes with the same meals featured in "Babette's Feast," a Danish film by Gabriel Axel inspired by Karen Blixen's novel, restaurant director Jenifer Lang told AFP. In the story, famous Parisian cook Babette takes refuge in a small Danish village after fleeing France in 1871, and uses the proceeds of a lottery win to prepare an elaborate meal of tortoise soup, caviar with blinis, quails in pastry cases, cheeses and a rum baba Noun 1. rum baba - a baba soaked in rum baba au rhum baba - a small cake leavened with yeast with raisins and figs. The Cafe des Artistes will replicate the sumptuous menu, serving Babette's delicacies accompanied by Amontillado amontillado (əmŏn'tĭlä`dō), dry sherry noted for its delicate bouquet, resembling the wine of Montilla, Spain, from which it derives its name. A blend of pale, dry sherries of the palma type, it assumes in aging a darker color. sherry, Veuve Cliquot champagne, Clos de Vougeot burgundy, port with the cheese and coffee with the rum baba. Each restaurant involved in the project will present a prix fixe Vintage Dinner priced as its regular menu. A portion of the proceeds will be given to charities, Tim Zagat said. Other participating restaurants include Chanterelle chanterelle Highly prized, fragrant, edible mushroom (Cantharellus cibarius, order Polyporales), rich yellow in colour, found in woods in summer and autumn. Its similarity to the poisonous jack-o-lantern (Clitocybe illudens, order Agaricales), an orange-yellow fungus of , Del Posto, Gramercy Tavern, Jean Georges, La Grenouille, Le Cirque and Picholine. 
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