Take to the Waters
Season 6 Episode 6 | 23m 12sVideo has Closed Captions
Chef Staib prepares Mountain Trout, Honey Stung Brussels Sprouts and "Hausenpfeffer."
As new settlement pushed native Americans further west, many aristocrats found respite at the Jefferson Pools in Warm Springs Virginia. Chef Staib bathes in the the Hot Springs and retraces the path of 22 presidents at the historic Omni Homestead Hotel. He cooks mountain trout, honey stung Brussels sprouts, "hausenpfeffer" braised marinated rabbit and roasted, stuffed tenderloin of venison.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
A Taste of History is a local public television program presented by WHYY
Take to the Waters
Season 6 Episode 6 | 23m 12sVideo has Closed Captions
As new settlement pushed native Americans further west, many aristocrats found respite at the Jefferson Pools in Warm Springs Virginia. Chef Staib bathes in the the Hot Springs and retraces the path of 22 presidents at the historic Omni Homestead Hotel. He cooks mountain trout, honey stung Brussels sprouts, "hausenpfeffer" braised marinated rabbit and roasted, stuffed tenderloin of venison.
Problems playing video? | Closed Captioning Feedback
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A Taste of History is a local public television program presented by WHYY