A Taste of History (S1E7): Jefferson’s Monticello - Part 2

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.
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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!
/ @hungrylive
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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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Learn more at the Hungry website. hungry.live

[@stacysatterfield2154]

Beautiful Monticello with it's gardens and vast lands. Chef Walter appreciates and loves American history more then many Americans.

[@josephmarciano2584]

Classy guy with obvious deep experience.

[@janenichols3880]

Love the taste of history!

[@lindahughes2289]

Yum. When I used celery in dishes, it really changes the flavor, it tends to take over ? Maybe to many pieces ?

[@nohandle62]

I hope they feed the scraps to pigs or something. Otherwise it's a terrible waste.