Join or Sign In
Sign in to customize your TV listings
By joining TV Guide, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
13 Episodes 2010 - 2010
Episode 1
Tue, Feb 24, 202623 mins
Chef Walter Staib bakes some of America's favorites, inspired by the Baker General, Christopher Ludwig. A native German, he brought the art of gingerbread making to Philadelphia. Chef Staib roasts a turkey to demonstrate how to make a classic turkey pot pie from scratch, then finishes the meal with gingerbread and poached pears.
Episode 2
Tue, Feb 24, 202624 mins
18th Century Philadelphia was on the Southern trade route, with ships arriving daily from the West Indies. In this episode, we discover that dishes like Salmon Escoveitch and Salmon Corn Cakes got their flair from West Indies spices, which were abundant in that era. We are also introduced to the Subscription Room - the world news headquarters of its time.
Episode 3
Tue, Feb 24, 202624 mins
As early as 1690, German settlers left Europe for religious freedom in the new world of North America. They settled in the Philadelphia area, and immediately started to contribute to the innovations and spirit of our new country. In this episode, Chef Walter Staib prepares ale-braised sausages and shows us how his German ancestors helped to make America great.
Episode 4
Tue, Feb 24, 202624 mins
Before the Christmas night in 1776 when Washington led his troops to a surprise attack on the British at Trenton, he ordered one of their favorite meals to be ready upon their return, Pepperpot Soup with Cornbread. Chef Staib makes this West-Indies influenced dish again, right at that same spot along the Delaware, with revolutionary troops at his side to celebrate that all important victory.
Episode 5
Tue, Feb 24, 202624 mins
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.
Episode 6
Tue, Feb 24, 202624 mins
In this next episode at Monticello, we learn how Thomas Jefferson "liberated" grains of European rice to grow here in America, and tour his legendary Monticello estate, including the Dependencies that housed the beer and wine cellars, and the ice house. Chef Staib also borrows Jefferson' kitchen to prepare Bouilli, a favorite boiled beef dish of Jefferson's, along with Bouillon Potatoes.
Episode 7
Tue, Feb 24, 202624 mins
During his years abroad as Minister to France, Jefferson's culinary tastes became refined. In this episode, we get to know James Hemmings, Jefferson's slave cook who accompanied Jefferson to learn the ways of French cuisine. We also meet Jefferson's long-time Monticello cooks, Edith Hern Fossett and Fanny Hern. Chef Staib prepares White Bean and Bacon Soup, Chicken Fricassee, and Herbed Barley.
Episode 8
Tue, Feb 24, 202624 mins
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.
Episode 9
Tue, Feb 24, 202624 mins
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.
Episode 10
Tue, Feb 24, 202622 mins
The foundation of the President's Residence in Philadelphia, has recently been excavated, showing where the slave quarters were in the original White House. The Washingtons relied upon and highly regarded their slave chef, Hercules, who was known to many as the best chef in the country. In this episode, Chef Staib prepares a Hercules signature dish Veal Olives with a White Bean and Shallot Purée.
Episode 11
Tue, Feb 24, 2026
18th Century Philadelphia was on the Southern trade route, with ships arriving daily from the West Indies. In this episode, we discover that dishes like Salmon Escoveitch and Salmon Corn Cakes got their flair from West Indies spices, which were abundant in that era. We are also introduced to the Subscription Room - the world news headquarters of its time.
Episode 12
Tue, Feb 24, 202624 mins
From discovering how to harness electricity to inventing reading glasses and publishing the first daily newspaper in America, Ben Franklin's genius was a spark that helped to launch a country. We visit the American Philosophical Society, which he founded, to learn more about this most amazing man. Chef Staib prepares Braised Oxtail, and he toasts Franklin with his authentic Spruce Beer.
Episode 13
Tue, Feb 24, 202623 mins
Philadelphia's docks were very busy in the 18th century, receiving ships from as far away as Portugal, laden with precious cargo, Madeira wine. George Washington and the rest of the country was in love with this new wine, which was all the rage in America. Chef Staib prepares Chicken Madeira using this wine along with Spätzle and Chestnut Fritters.