Schedule

Wednesday, Sep 2, 2015

 
Left Arrow 5:00 PM - 9:00 PM Left Right
Time Zone: Eastern | Central | Mountain | Pacific
Left Arrow 8/30/2015 - 9/5/2015 Right Arrow
 
 

5:00 PM

Taste of HistoryThe Water of Life

250 years ago, Richard Hennessy settled in France to craft an 18th century legacy. Chef Staib travels to Cognac to learn about his 'water of life”, catch per-historic fish and cook up some very 18th century French recipes sure to inspire this Taste of History.

 
 

5:30 PM

Taste of HistoryTake to the Waters

Many aristocrats found respite at the Jefferson Pools in Warm Springs Virginia. Chef Staib bathes in the history of these springs, and cooks mountain trout, honey stung Brussels sprouts, 'hasenpfeffer' braised marinated rabbit and roasted, stuffed tenderloin of venison.

 
 

6:00 PM

Taste of HistoryWilliam Penn's Grand Experiment

The freedoms asserted in the Declaration of Independence started from William Penn's 'Grand Experiment'. Chef Staib visits Penn’s home to cook a Yorkshire meal and learn about his planned city, Philadelphia.

 
 

6:30 PM

Taste of HistoryThree 18th Century Cookbooks

Emmy Award winning, A Taste of History: Three seminal cookbooks are the inspiration for Chef Staib's 18th Century American recipes: Mary Randolph's 'Stuffed Veal Breast,' Hannah Glasse’s “Braised Veal Heart” and Martha Washington’s Excellent Cake.

 
 

7:00 PM

Who's Cooking with Florence HendersonVirginia Madsen

Virgina Madsen cooks her favorite egg rolls with Florence Henderson. Chef Govind Armstrong provides an alternative to Madsen's scrumptious snack.

 
 

7:30 PM

Who's Cooking with Florence HendersonMaria Menounos

Maria Menounos cooks her favorite pasta pastitsio with Florence Henderson. Chef Govind Armstrong provides an alternative to Menounos's home made dish.

 
 

8:00 PM

Taste of HistoryThe Water of Life

250 years ago, Richard Hennessy settled in France to craft an 18th century legacy. Chef Staib travels to Cognac to learn about his 'water of life”, catch per-historic fish and cook up some very 18th century French recipes sure to inspire this Taste of History.

 
 

8:30 PM

Taste of HistoryTake to the Waters

Many aristocrats found respite at the Jefferson Pools in Warm Springs Virginia. Chef Staib bathes in the history of these springs, and cooks mountain trout, honey stung Brussels sprouts, 'hasenpfeffer' braised marinated rabbit and roasted, stuffed tenderloin of venison.

 
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5:00 PM - 9:00 PM
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