A Taste of History (S1E9): Jefferson’s Monticello - Part 4

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.
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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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Learn more at the Hungry website. hungry.live

[@hikinggirl1601]

You are an amazing chef. Also, very much enjoyed listening to your host Dr Sorensen. She was very informative in explaining what took place behind the kitchen scenes and bringing it to life.

[@stacysatterfield2154]

Beautiful video and Monticello is spectacular. Chef Walter is a terrific chef and compassionate man. He loves America more then many people who were born in the USA

[@avondalemama470]

I wonder if Chef is using “Carolina Gold” rice from South Carolina? It started during the 1700’s and I’ve heard you can still get it today.😊😊😊

[@user-qz8km2qr8g]

Stop being woke focus on Jefferson not his slaves praise Jesus!!!!!

[@punkem733]

This show really is all about that revisionist history. Also salt doesn't dry meat out, WOW this guy is a chef? There is a thing called dry brining, look it up lol

[@LowercaseKev]

Well that is how you cure meat. You bury the meat in salt and if you like flavorings such as celery seed and black pepper, or maybe dried chili. Think in the realm of hard salami which is cured in salt and then smoked after. But in this curing process you can lose 30% of the weight. And the meat does dry out as stated. Dry brining requires more than 10 minutes with the small amount of salt on the meat. If you only do 10 minutes the salt does end up drying the meat because it hasn't sucked back in the lost juices yet.

[@stacysatterfield2154]

​@@LowercaseKev spot on.