A Taste of History

Chef Walter Staib cooks favorite European specialities: Hungarian Goulash, Cabbage Potato Stew with Kielbasa and Strawberry Tarte in honor of Polish hero,Thaddeus Kosciuszko, the 'architect' of West Point.

In honor of our national anthem, Chef Walter Staib celebrates the Star Spangled Banner at Ft McHenry with a red white and blue feast: Eel and Mussel Chowder, Smoke Pheasant en Croute, Roasted Veal Shank, and for dessert, Bread Pudding with Black Currants.

Chef Walter Staib pays tribute to the Liberty Bell and the symbolic role it has played in American history by preparing Sautéed Shad Roe, Coq au Vin Rouge with Herb Spaetzle.

Chef Walter Staib travels to New Mexico and recounts the incredible journey of migration to our early Southwest .Chef Staib visits Taos Pueblo, and prepares authentic People of the Red Willow recipes of Atole, a Blue Corn Porridge, and Elk Stew for a special Taste of History.

Chef Walter Staib visits New Mexico for the chili pepper harvest and learns the many wonderful ways they are prepared for a delicious and spicy Taste of History from New Mexico. Chef Staib prepares Short Ribs, Red Polenta and a Wild Boar Chile.

Chef Walter Staib travels to Berlin and visits Sanssouci, the summer palace of the King of Prussia - Frederick the Great. To honor Frederick, Chef Walter prepares authentic German favorites, Konigsberger Klopse Meatballs in Caper Sauce, Eisbein Pork Shanks, and Apple Strudel for dessert for a genuine Taste of History from Berlin.

Join Chef Staib as he travels to the Bahamas to the site of the Battle of Nassau, which occurred early in the Revolutionary War. He prepares delicious Bahamian specialities: Boiled Fish, Curried Lobster and Johnny Cake. He also visits an authentic Sauce House to sample grits for a Bahamian Taste of History.

Join Chef Walter Staib on an incredible journey to South Africa, where he encounters giraffe, rhinos and zebras in their natural habitat and learns about the Dutch who settled the country in the 1600's. He visits an authentic Zulu village and prepares South African specialities featuring local game: Warthog Kebobs and Ostrich Stew, for this unforgettable Taste of South African History.

Before Europeans landed in North America, Native Americans lived in respect for the land, and did not feel they owned it. When Europeans arrived, everything changed. Chef Staib shows us examples of how the Colonists devastated and displaced the Native Americans living here. He cooks Cornmeal Fried Catfish, Stuffed Squash, Maple Baked Beans and Corn, and Cranberry Pancakes in honor of them.

Chef Walter Staib explores how various beliefs coexisted in Colonial America and eventually resulted in religious freedom. To celebrate our pluralism, Chef Walter prepares Calf Brains with Butter and Capers and Beef Royale, for a Taste of History.

Chef Staib takes us to Washington, DC to learn about Pierre L'Enfant's grand vision for a capital befitting the young country of America. In honor of this French architect, Chef Staib prepares Liver Dumplings, Veal Tongue Fricassee, Sautéed Heirloom Carrots and for dessert, Chocolate Mousse Cake for a Taste of History.

Chef Staib reveals the origins of sushi in Japan. We travel to the Kobe area, to see the most prized and pampered beef in the world being raised. And we tour the Imperial Palace in Kyoto for a very memorable Taste of History from Japan.

On this special episode, Chef Walter takes us to the island of Turks and Caicos, and prepares Caribbean delights such as Conch Chowder and Cod Fish Cakes. We tour the Caribbean to see how important it was to the Revolutionary War, and to remember the wonderful Tastes of History we have sampled there.