A Taste of History

When George Washington wasn't busy governing a fledgling nation, he enjoyed spending time at his family plantation, Mount Vernon. Tour the "Jewel of the Potomac" and join Chef Walter Staib in Washington's very own kitchen as he prepares some of the first President's favorite dishes such as Roasted Beef Marrow, Baked Stuffed Sturgeon, Roasted Root Vegetables and Citrus Vinaigrette.

Meet "Martha Washington" as she brings her years with George to life. Always a gracious hostess, "Martha" invites Chef Walter to tea. We also see the Washingtons' personal china and silverware from Mount Vernon. In the kitchen, Chef Walter's menu includes Pickled Herring Bonne Femme, Roasted Stuffed Grouse, Braised Sunchokes and Sweet Potato Biscuits.

The Philadelphia gardens of botanists John and William Bartram were a favorite excursion for our founding fathers, including Ben Franklin. In this episode, learn how Franklin introduced tofu to America and watch Chef Walter cook Fried Lafayette Fish, Curried Tofu with Shrimp, Turbot and Braised Romaine, in the hearth of Bartram's kitchen.

Discover why Rye Coffee became a popular drink in America after President Jefferson and Congress imposed a foreign trade embargo in 1807. Chef Walter shows how rye was harvested, made into bread and brewed to drink. From the kitchen at Harriton House, Chef prepares Madeira Onion Soup, Periwinkles (sea snails), Beef Tongue with Caper Sauce and Pennsylvania Dutch Dumplings.

Dolley Madison was the toast of Washington, hosting her famous "squeeze" parties at the White House first for Thomas Jefferson, and then for her husband, James. Chef Walter throws a party, Dolley-style, making ice cream with Dolley and cooking up a feast, which includes Artichokes, Veal Kidney Dijonnaise, Hoppin' John and Cornmeal Fried Catfish for their guests.

In this second episode at James and Dolley Madison's estate, Montpelier, Chef Walter learns more about how the Madison's dined and entertained at their beautiful home. In honor of the Madisons, Chef Walter prepares a menu befitting a Presidential state dinner: Virginia Ham and Oysters, Roast Pheasant with Cornmeal Stuffing and Peas a la Française.

The Battle of Germantown was fought at The Cliveden Estate, once home to Benjamin Chew, former Chief Justice of Pennsylvania. The British victory here enabled their continued occupation of Philadelphia. Chef Walter talks with a surviving member of the Chew family and he prepares Potato Leek Soup, Roasted Leg of Lamb and Cardoon au Fromage

Join Chef Walter as he tours Carpenters' Hall in Philadelphia, home to the first Continental Congress and Benjamin Franklin's library. We then learn about James Madison and the Constitutional Congress. In honor of Franklin and the Congress, Chef Walter prepares Fried Calves Feet with Curried Remoulade along with Beef Olives, Mashed Potatoes and Broccoli.

Reenactment brings history to life, preserving it for future generations. In this episode, we visit the battlefields, mess tents and riverside encampments for first-hand accounts by reenactors. Chef Walter is busy keeping the fire going in John and William Bartram's kitchen as he prepares Mushroom Toast, Venison Stew, Bread Dumplings and Fried Celery.

In this very special episode, Chef Walter takes us to Jamaica - the market basket of Colonial America. Chef Walter prepares classic Jamaican dishes, such as Mannish Water (made from goat's head), Akee and Saltfish, Curried Goat, and Festival - a cornmeal fritter. We also learn about pirates and are serenaded by a Mento band.

Join Chef Walter as he tours artist/illustrator John James Audubon's farm and bird sanctuary near Valley Forge. Originally from France, Audubon toured America, capturing the amazing array of bird life he encountered along the Mississippi. Chef Walter prepares a very unusual poultry recipe, Stuffed Cock's Comb as well as Chicken Curry, "the Indian Way," from a 1745 cookbook.

After the Revolutionary War, British Loyalists, who were no longer welcome in America, sailed to Exuma, an island in the Bahamas with their slaves. Soon after the loyalists returned to England, leaving their slaves. The descendants of these slaves have kept the rich culture alive on the island. Chef Walter prepares the recipes of Exuma: Conch Salad, Conch Fritters, Fish Fry and a Guava Duff.

In our first retrospective, "A Taste of History" tells the story of America's founding through excerpts from the first 38 episodes of our series. This story weaves together the key places, personalities and events we have showcased to tell the incredible tale which is America. Chef Walter shows us highlights from the very memorable dishes he has prepared so far in three seasons.