Season 6
12 episodes
23 min. per episode
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A celebrated chef resurrects lost recipes, unearthing culinary secrets while confronting personal demons and a divided nation.
Episodes
Chef Walter Staib celebrates the history of the venerable City Tavern, Philadelphia's historic restaurant that John Adams called "the most genteel tavern" in America. George Washington used City Tavern as his headquarters during the Revolutionary War, and it was the Merchant Exchange. Chef Staib operates it now for guests to experience 18th century dining. In this episode, Chef Staib cooks Roast leg of venison, yellow beets and walnuts gratin, sage potatoes and crème brûlée.
Staib bakes some of America's favorites, inspired by George Washington's Baker General, Christopher Ludwig. A native German, he brought the art of gingerbread making to Philadelphia and volunteered his services to the army to keep everyone fed in camps. Chef Staib roasts a turkey to demonstrate how to make a classic turkey pot pie from scratch, then makes the dough and filling then finishes the meal with gingerbread and poached pears.
Boston book shop owner, Henry Knox, used his bookish interest in military manuals to become the chief artillery officer General Washington. Chef Walter Staib visits Fort Mercer to learn how Knox and a rag-tag militia acquired artillery and gained the discipline to swing the balance of the war for America's independence. Chef Staib cooks "pease" soup with pork shanks and Sally Lunn toast, Hunter's stew with rabbit, beef, turkey and pork, skillet potatoes and lights cannonball punch on fire.
After the British invaded Philadelphia, Washington sent soldiers to Fort Mifflin and Fort Mercer to delay supply ship and give the Continental Army time to escape to Valley Forge. We visit the forts on opposite sides of the Delaware River near Philadelphia and Chef Staib makes shrimp and rutabaga fricassee, corn fritters, okra fish stew and baked fennel.
Born in Ireland, General Hand came to America in the British army. Hand exemplifies the spirit of the colonists that viewed themselves as the New American and was eager to fight for his newly adopted country. Chef Staib cooks cabbage soup with meat dumplings, roasted stuffed pork stomach with pan gravy, steamed leeks with Irish bacon and Irish soda bread.
A Taste of History is a cooking series that explores America's culinary beginnings from the Birthplace of American Cuisine. This innovative series brings America's history to life and makes it vibrant as we step back in time and get to know the founders of our country through the food they ate and the recipes they prepared. Chef Walter Staib, an Emmy Award-winning, internationally known chef with over four decades of experience, is a master of open hearth cookery. He demonstrates a true mastery in the preparation of sophisticated 18th century cuisine, sure to inspire home-cooks.