Christmas at Cadillac Jack'sChristmas at Cadillac Jack's
The premise of the story surrounds an unexpected road trip to find a long-lost daughter on Christmas Eve.
Taste of HistoryThe Washingtons at Mt Vernon I
George Washington enjoyed spending time at his family plantation, Mount Vernon. Join Chef Walter Staib as he prepares some of the first President’s favorite dishes such as Roasted Beef Marrow, Baked Stuffed Sturgeon, and Citrus Vinaigrette.
Taste of HistoryThe Washingtons at Mt Vernon II
Always a gracious hostess, “Martha Washington” invites Chef Walter to tea. In the kitchen, Chef Walter’s menu includes Pickled Herring Bonne Femme, Roasted Stuffed Grouse, Braised Sunchokes and Sweet Potato Biscuits.
Taste of HistoryJefferson's Monticello I
We start a special four-part series cooking in Thomas Jefferson's actual kitchen at Monticello, his Virginia home. Chef Staib prepares Jefferson's favorite exotic dish, Stuffed Cabbage with Fried Asparagus.
Taste of HistoryJefferson's Monticello II
In this next episode at Monticello, we tour 'The Dependencies' that housed the beer and wine cellars and the ice house, to learn how 18th Century food was harvested and stored. Chef Staib also borrows Jefferson's kitchen to prepare Bouilli.
Taste of HistoryJefferson's Monticello III
It has been said that everything we need to know about human nature can be learned in Jefferson's garden. Chef Staib prepares White Bean and Bacon Soup, Chicken Fricassee, and Herbed Barley. We also tour the amazing Monticello Visitor's Center.
Taste of HistoryThe Madison - Entertaining I
Dolley Madison was the toast of Washington, hosting her famous “squeeze” parties at the White House. Chef Walter throws a party, Dolley-style; cooking up a feast, which includes Artichokes, Veal Kidney Dijonnaise, and Fried Catfish for their guests.
Taste of HistoryDolley & James Madison - Montpelier II
Chef Walter learns more about how the Madison’s dined and entertained at their beautiful home. He prepares a menu befitting a Presidential state dinner: Virginia Ham and Oysters, Roast Pheasant with Cornmeal Stuffing and Peas a la Française.