the woman and husband were involved working for madam biguet whose place was her before it was tujaque. that is where she learned the preparation of chicken bonbon. chicken is fried without any batter, any coating. it is just background and fried. the potatoes are fried in the same oil. and then the whole thing is heavily sprinkled with a fresh garlic and parsley chopped together. it is delicious. but you have to order it in advance because it takes almost an hour to prepare. we are standing at america's oldest stand-up bar at tujaque's restaurant and it is the most famous contact tail here is the grass hopper. it was invented in 1918 on the eve of prohibition and we will show you exactly how to make it. are you ready? we start off with an equal pour of white and dark cream decocoa then equal pours of whites and cream cream d efrpbe mint. the whole thing is over ice and we give it a good shake to blend it well and make it all frothy and beautiful. then it is poured into a stem glass and topped with a little brandy floater. beautiful. here it is. that perfect grass hopper cocktail. chee