Root Cellar

Wild geese were plentiful in 18th Century America and were prized both for their meat and their layer of fat. Chef Staib prepares a typical winter meal of Goose with Turnips, along with Crab Cake with Herb Remoulade. We also visit Harriton House and see how a root cellar was a key part of 18th Century kitchens.

Ciao Italia Season 26

The Vegan Corner