Chef Walter Staib makes history as he becomes the first and only chef to cook in Thomas Jefferson’s kitchen at Monticello. Watch as he tours the estate with Monticello’s Senior Curator Susan Stein, explores Jefferson’s garden with Peter Hatch – Director of Garden’s and Grounds and prepares some of Jefferson’s favorite foods in his 18th century kitchen with Dr. Leni Sorensen – Monticello’s expert on the slave cooks who prepared the food.

Episode 1 Tour Jefferson's Estate
Chef Staib prepares fried asparagus and stuffed cabbage from a recipe copied out of Jefferson's own hand, originally called cabbage pudding.

Episode 2 "The Dependencies"
They housed the beer, wine cellars and the ice house. Staib borrows Jefferson's kitchen to prepare his favorite Bouilli (boiled beef).

Episode 3 Jefferson's Garden
Jefferson carefully cultivated over 330 vegetable varieties, along with a host of fruits, in his legendary garden. White bean and bacon soup and chicken fricassee are prepared.

Episode 4 Get to know James Hemming,
Jefferson's slave cook who accompanied Jefferson to learn the ways of French cuisine. Chef Staib prepares a tour-de-force final menu, curried lamb stew with rice pilaf and stewed mushrooms along with Dr. Leni Sorensen, Monticello's expert on the slave cooks at Monticello.