A Taste of History (S2E13):The Beautiful People Of Colonial Williamsburg
Тәжірибелік нұсқаулар және стиль
The Governor’s Palace at Colonial Williamsburg was the epitome of fine dining and cultured cuisine. In this episode, we get a rare tour of the Palace kitchens, and see how the “beautiful people” of the Colonial Era lived. Chef Staib also gets elbow deep in chocolate making, after preparing Cod Fish Fritters, Stuffed Roasted Quail, Virginia Ham and Pineapple Sauerkraut in Peyton Randolph’s kitchen.
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Chef Walter Staib travels the globe, to historical locations, into famous kitchens and exotic markets to bring you A Taste of History. The cooking TV series explores, educates, and brings America's culinary heritage to life through the recreation of elegant and sumptuous dishes inspired by the founding fathers.
For more episodes and cooking related content subscribe to our channel: Hungry!
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Hungry is a new linear OTT channel dedicated to food and cooking, and featuring such celebrity chefs as Pati Jinich, Julia Child, Jacques Pepin, Nick Stellino, Graham Kerr, Roy Yamaguchi, Walter Staib, Jim Coleman, Cecilia Chiang, Martin Yan, Jean-Georges Vongerichten, Michael Chiarello and many others.
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Пікірлер: 6
Always liked hearing Barbara on Williamsburg Podcasts. Always loved Colonial Williamsburg
Huge fan of Chef Staib. He's generous with his knowledge and experience. I've learned much from his videos. However, from every source I read, Atlantic Cod isn't "under-appreciated."The Fishery in past decades collapsed and is on the path to more or less extinction.
@HungryLive
3 жыл бұрын
Hi Joseph, thank for the comment! We are happy that you enjoy these episodes. We will upload all season with a new episode daily! This episode is from season 2, perhaps that's why you are encountering with new information regarding Atlantic Cod!
@michaeltres
2 жыл бұрын
The fish in this episode is salt cod, which is definitely underappreciated. All US-produced salt cod on the market today is wild caught; it is no longer dredged, which is the practice that led to the collapse of the northwest Atlantic cod populations.
He didn't want to get his hands dirty.
Geez, so much non-period kitchen material culture. I dunno, but you'd think that a program that focuses on historic foodways might want to complete their presentation with appropriate period style kitchen acoutrements especially in Colonial Williamsburg. Kinda like fumbling the football in the red zone.