During his years as Minister to France, Jefferson's culinary tastes became refined. In this episode, we get to know James Hemmings, Jefferson's slave cook who accompanied Jefferson to learn the ways of French cuisine. We also meet Jefferson's long-time Monticello cooks, Edith Hern Fossett and Fanny Hern. Chef Staib prepares White Bean and Bacon Soup, Chicken Fricassee, and Herbed Barley.

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.

The foundation of the President's Residence in Philadelphia has recently been excavated, showing where the slave quarters were in the original White House. The Washingtons relied upon and highly regarded their slave chef, Hercules, who was known as the best chef in the country. In this episode, Chef Staib prepares a Hercules signature dish Veal Olives with a White Bean and Shallot Purée.

From discovering how to harness electricity to inventing reading glasses and publishing the first daily newspaper in America, Ben Franklin's genius was a spark that helped to launch a country. We visit the American Philosophical Society, which he founded, to learn more about this most amazing man. Chef Staib prepares Braised Oxtail, and he toasts Franklin with his authentic Spruce Beer.

Philadelphia's docks were very busy in the 18th century, receiving ships from as far away as Portugal, laden with precious cargo, Madeira wine. George Washington and the rest of the country was in love with this new wine, which was all the rage in America. Chef Staib prepares Chicken Madeira using this wine along with Spätzle and Chestnut Fritters.

The lasting influence of the Chinese in Jamaica is explored by Chef Walter Staib in the kitchen and on the street. Unique Asian-Jamaican fusion recipes include janga eggrolls with star fruit relish, and spicy shumai with Thai chili.

William Penn's approach to ale making is brought to life at his home, Pennsbury Manor. Recipes include sausage dumplings with a mushroom ale sauce, and roasted potatoes with sausage & sage.

Chef Walter Staib tours the historic corridors of Philadelphia's Eastern State Penitentiary. Recipes include white bean & beef stew, and red bean chili.

The wealth of New Jersey's waterfront and the story of Marmaduke Cooper is uncovered by Chef Walter Staib at Pomona Hall. Recipes include stewed pheasant, and fricassee of sweetbreads & veal tongue.

Chef Walter Staib travels to Turks and Caicos to explore the historic salt ponds of Salt Cay. He also assists in the preparation a Caribbean queen conch tasting menu with local chefs.

Chef Walter Staib visits Tennessee and cooks at one of its oldest antebellum estates, Rattle & Snap. Recipes include cream of peanuts, stuffed pork roulade, and braised green beans.