Jefferson's Monticello - Part 4
We end our tour of Jefferson's Gardens at Monticello as we learn how the President carefully cultivated over 330 vegetable varieties, along with a host of fruits. Chef Staib prepares a tour-de-force final meal in Jefferson's kitchen. Curried Lamb and with Rice Pilaf and Stewed Mushrooms, along with Leni Sorensen, Monticello's expert on the slave cooks who worked there.
Pati's Mexican Table
ChannelOn NowUp Next
- Ch 410A Taste Of History Season 2The variety of livestock we see on farms today differs significantly from the ones that were common during the Revolutionary Era. Modern techniques have plumped animals up and induced them to grow more quickly. An effort is underway at Colonial Williamsburg to get back to the original breeds. Chef Staib cooks at Harriton House, preparing Beef Barley Soup, Pork Ragoût and Sally Lunn Dumplings.Ciao Italia Season 26The crowned king of cheese is featured when food educator Nancy Radke joins Mary Ann nella cucina to create a table filled with delicious antipasti featuring Parmigiano Reggiano cheese and Prosciutto di Parma ham, starting with Prosciutto di Parma Wrapped Fruit with Parmigiano Reggiano, Parmesan Cheese and Almond Wafers, and Spicy Fava Bean Spread.