%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
King of Prussia
A Taste of History - S5 - E6
Berlin has had its fair share of war and peace. Berlin also has a connection to Colonial America through the King of Prussia. Chef Staib prepares authentic German favorites, Konigsberger Klopse Meatballs in Caper Sauce, Eisbein Pork Shanks, and Apple Strudel for dessert for a genuine Taste of History
A Taste of History: Season 5 - 13 Episode s
5x1 - Engineering a Revolution
July 13, 2013
Chef Walter Staib cooks favorite European specialties: Hungarian Goulash, Cabbage Potato Stew with Kielbasa and Strawberry Tarte in honor of Polish hero, Thaddeus Kosciuszko, the ‘architect’ of West Point.
5x2 - Star Spangled Banner
July 24, 2013
In honor of our national anthem, Chef Walter Staib celebrates the Star Spangled Banner at Ft McHenry with a red white and blue feast: Eel and Mussel Chowder, Smoke Pheasant en Croute, Roasted Veal Shank, and for dessert, Bread Pudding with Black Currants.
5x3 - Let Freedom Ring
July 31, 2013
Chef Walter Staib pays tribute to the Liberty Bell and the symbolic role it has played in American history by preparing Sautéed Shad Roe, Coq au Vin Rouge with Herb Spaetzle.
5x4 - El Camino Real
August 7, 2013
Chef Walter Staib travels to New Mexico and recounts the incredible journey of migration to our early Southwest .Chef Staib visits Taos Pueblo, and prepares authentic People of the Red Willow recipes of Atole, a Blue Corn Porridge, and Elk Stew for a special Taste of History.
5x5 - Chili Peppers: Fruit of New Mexico
August 14, 2013
Chef Walter Staib visits New Mexico for the chili pepper harvest and learns the many wonderful ways they are prepared for a delicious and spicy Taste of History from New Mexico. Chef Staib prepares Short Ribs, Red Polenta and a Wild Boar Chile.
5x6 - King of Prussia
August 21, 2013
Berlin has had its fair share of war and peace. Berlin also has a connection to Colonial America through the King of Prussia. Chef Staib prepares authentic German favorites, Konigsberger Klopse Meatballs in Caper Sauce, Eisbein Pork Shanks, and Apple Strudel for dessert for a genuine Taste of History
5x7 - Battle of Nassau
August 28, 2013
On location in the Bahamas, Chef Staib prepares Boiled Fish, Curried Lobster and Johnny Cake. This Historic Caribbean setting was also the target of America’s first amphibious assault during the Revolutionary War.
5x8 - Trekking South Africa
September 4, 2013
Join Chef Walter Staib on an incredible journey to South Africa, where he encounters giraffe, rhinos and zebras in their natural habitat and learns about the Dutch who settled the country in the 1600’s. He visits an authentic Zulu village and prepares South African specialties featuring local game: Warthog Kebobs and Ostrich Stew, for this unforgettable Taste of South African History.
5x9 - Original Americans
September 11, 2013
Before Europeans landed in North America, Native Americans lived in respect for the land, and did not feel they owned it. When Europeans arrived, everything changed. In this touching episode, Chef Staib shows us two 18th Century examples of how the Colonists devastated and displaced the Native Americans living here. He cooks Cornmeal Fried Catfish, Stuffed Squash, Maple Baked Beans and Corn and Cranberry Pancakes in honor of them.
5x10 - Under the Vine and Figtree
September 18, 2013
Various religions coexisted and flourished in colonial America – a nation founded in part on the principal of religious. To celebrate our pluralism, Chef Staib prepares Calf Brains with Butter and Capers and Beef Royale, for a Taste of History.
5x11 - A Capital Design
September 25, 2013
Washington, DC is the capital of the USA that began as a grand vision of Pierre L’Enfant. Chef Staib honors this French architect by preparing a Taste of History: Liver Dumplings, Veal Tongue Fricassee, Sautéed Heirloom Carrots and for dessert, Chocolate Mousse Cake.
5x12 - Original Sushi
October 2, 2013
Chef Staib discovers A Taste of History in the origins of Japanese sushi. Kobe Japan is the backdrop for the secrets of sushi-making and demystifying the most prized and pampered beef in the world, Kobe Beef. This visual spectacle from Japan includes a tour of the Imperial Palace grounds and a visit with geisha.
5x13 - Revolutionary Caribbean
October 9, 2013
On this special episode, Chef Walter takes us to the island of Turks and Caicos, and prepares Caribbean delights such as Conch Chowder and Cod Fish Cakes. We tour the Caribbean to see how important it was to the Revolutionary War, and to remember the wonderful Tastes of History we have sampled there.