TASTE OF HISTORY, A

#1101 The Seed of a City
18th century taverns provided much more than a meal and a place to sleep - they were the catalyst for a city’s growth. Chef Staib joins the team at Dill’s Tavern to discover the roots of Dillsburg, Pennsylvania and prepare recipes such as roast mutton, sausage cassoulet, and more.

#1102 Eat It to Beat It
Chef Staib travels to the Caribbean nation of Grenada to shed light on the threat of the invasive lionfish and cook up some tasty solutions. Recipes include lionfish ceviche and pan seared lionfish with fire roasted breadfruit.

#1103 History on a Half Shell
Chef Staib explores the oyster harvesting industry from its tumultuous past to its sustainable present. Staib celebrates this keystone species with a family seafood feast, and prepares some unique recipes of his own like crab & oyster cakes and oyster empanadas.

#1104 Cuisine of the Equator
Chef Staib travels to the highlands of Ecuador where local ingredients and indigenous culture combine with that of the Spanish conquistadors to create something truly unique. Recipes like cuy, cevichocho, and helados de paila are prepared by local chefs.

#1105. The Santa Fe Trail
Chef Staib journeys down the Santa Fe trail through Kansas to discover where travelers regrouped before the next perilous leg of their journey. Recipes like steamed venison pudding and bison stew are prepared at a local stagecoach stop.

#1106 Return to the Dockyard
Chef Staib returns to Antigua to discuss the significance of the island’s 17th century naval dockyard. Signature island recipes include fungee, lobster rundown, ducana, and creole grouper.

#1107 America’s Oldest City
Chef Staib visits the oldest continuously inhabited city in the continental United States: St. Augustine, Florida. Authentic Spanish dishes are prepared including gambas al ajillo, fabada asturiana, and gazpacho.

#1108 Historic Locust Grove
Chef Staib visits a Louisville homestead once frequented by former presidents and the explorers of the American frontier. Recipes include burgoo, chicken leek pie, and more.

#1109 Swimming Pigs in Paradise
The gorgeous waters of Exuma harbor a diverse variety of marine species including one you may not expect: swimming pigs. Chef Staib explores the unique island culture and cuisine including lobster and grits, conch chowder, and curried goat.

#1110 The Experiment in Zoar
Chef Staib travels to the town of Zoar, Ohio, established by German separatists in the 19th century. He learns what can be accomplished with a strong sense of community, and prepares familiar recipes from his homeland such as spaetzle and gaisburger marsch.

#1111 Coastal Manabí Cuisine
Chef Staib visits the Manabí province of Ecuador to sample its fresh seafood and diverse native cuisine. Staib also learns to make the region's quintessential dish known as viche at an indigenous archeological site.

#1112 The Galápagos Islands
Chef Staib journeys to the famed Galápagos Islands. He explores the vast wildlife, samples coffee produced from volcanic soil, and tastes the local ceviche made from an endemic species of the islands.