A Taste of History

The lasting influence of the Chinese in Jamaica is explored by Chef Walter Staib in the kitchen and on the street. Unique Asian-Jamaican fusion recipes include janga eggrolls with star fruit relish, and spicy shumai with Thai chili.

William Penn’s approach to ale making is brought to life at his home, Pennsbury Manor. Recipes include sausage dumplings with a mushroom ale sauce, and roasted potatoes with sausage & sage.

Chef Walter Staib tours the historic corridors of Philadelphia’s Eastern State Penitentiary. Recipes include white bean & beef stew, and red bean chili.

The wealth of New Jersey’s waterfront and the story of Marmaduke Cooper is uncovered by Chef Walter Staib at Pomona Hall. Recipes include stewed pheasant, and fricassee of sweetbreads & veal tongue.

Chef Walter Staib travels to Turks and Caicos to explore the historic salt ponds of Salt Cay. He also assists in the preparation a Caribbean queen conch tasting menu with local chefs.

Chef Walter Staib visits Tennessee and cooks at one of its oldest antebellum estates, Rattle & Snap. Recipes include cream of peanuts, stuffed pork roulade, and braised green beans.

Chef Walter Staib and General George Washington brave the elements to discuss the winter of 1777 at Valley Forge. Recipes include veal kidney mushroom pie, and fried cauliflower.

Oak barrels, spring water and corn take center stage as Chef Walter Staib discovers the history of bourbon in Kentucky. Recipes include pepper-crusted pork tenderloin, and bourbon-glazed apples.

Barbados’ history, cuisine, and folklore are explored by Chef Walter Staib. Recipes with local chefs include Bajan macaroni pie, sea cat, and Bajan souse with pig ear.

Chef Walter Staib cooks “garden to table” at William Penn’s 17th century home. Recipes include baked stuffed flounder with sorrel & summer squash.

Chef Walter Staib recounts his favorite local dishes and locations from the island of St. Lucia.

A dazzling retrospective of A Taste of History, as told by host and creator, Chef Walter Staib.