Why do we call meat wrapped in puff pastry with a pate or other filling "Wellington?"
March 31, 2011

A. The dish is named for UNT's second president, Arthur Wellington.

 

B. A chef in Wellington, New Zealand, created the dish to compete with France's filet de boeuf en croute.

 

C. Two years ago, a School of Merchandising and Hospitality Management student named Anne Wellington prepared the dish for the first time. Patrons of The Club at Gateway rejoiced and officially named the entree by simultaneously updating their facebook statuses. 

 

D. The dish is named in honor of Arthur Wellesley (1769 - 1852), the first Duke of Wellington.

 

The correct answer is D. While a number of theories exist about the origin of beef wellington, Arthur Wellesley, right, is most often credited for creating the dish. Wellesley often asked to be served a dinner of beef, mushrooms, truffles, wine and pate cooked inside pastry. Wellington was a British statesman and military hero, credited with defeating Napolean at the Battle of Waterloo in 1815.

On April 6, Morris Salerno, left, chef at The Grotto in Highland Village, will be visiting The Club at Gateway Center where he will serve as guest chef for the day and prepare Wellington of Spring Chicken with a mushroom duxelle, prosciutto-wrapped asparagus and caramelized red onions as the daily entree.

 

Other items on Salerno's menu will include an appetizer of green tea smoked salmon with spicy fried rice, wasabi caviar and carrot ginger mash; and a tulip of chocolate for dessert with dark chocolate mousse, pulled sugar, grapefruit Cointreau syrup, and vanilla sauce.

Enter to win a pair of tickets for lunch at The Club at Gateway Center by sending an email to InHouse with "Wellington" in the subject line by 5 p.m. April 1. Winners will be selected at random from all responses.

 

The Club at Gateway Center serves as both a restaurant open to the public and a training laboratory for the School of Merchandising and Hospitality Management's students enrolled in restaurant operations courses, photo below. The courses teach students about fine dining service techniques, management skills, menu planning and food production, as well as financial management and marketing.

 

The club is open to the public at 11 a.m. from Monday through Friday for a period of time each semester. Lunch, including an appetizer, entree, dessert and beverage, is $7 per person.

 

(By guest Fun Fact author Leslie Wimmer, student assistant, University Relations, Communications and Marketing. Salerno photo courtesy of The Grotto.)

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