San­dals Re­sorts Brings Emmy Award win­ning show to Saint Lucia

The Star (St. Lucia) - - LOCAL -

San­dals Re­sorts In­ter­na­tional's Emmy Award win­ning team of Chef Wal­ter Staib and Pro­ducer Paul Bauer are once more col­lab­o­rat­ing on the mul­ti­award win­ning se­ries A Taste of His­tory; the venue this time be­ing the beau­ti­ful is­land of Saint Lucia.

Boast­ing three of San­dals lux­ury-in­cluded Re­sorts, Saint Lucia pro­vides the per­fect back­drop for the TV se­ries, which is spon­sored by San­dals and based on the City Tav­ern Cook­book: Recipes from the Birth­place of Amer­i­can Cui­sine. The book was au­thored by Chef Staib, who is also San­dals' Culi­nary Am­bas­sador, along with Paul Bauer, San­dals Re­sorts' Group Man­ager - Food and Bev­er­age Stan­dards, and him­self a re­cent Emmy Award win­ner.

In this episode of A Taste of His­tory, now in its 8th sea­son, the team chose the Morne Coubaril Es­tate, a re­gion steeped in his­tory on the south-western coast of the pic­turesque town of Soufriere, Saint Lucia. The episode is ded­i­cated to high­light­ing the French in­flu­ence in the is­land dur­ing Napoleonic times when Josephine and Napoleon were a dy­namic duo shap­ing world his­tory.

View­ers will be treated to Chef Staib ex­plor­ing ex­otic and sig­nif­i­cant recipes of his­toric pro­por­tions: veni­son, pheas­ant, ostrich, and eel; fry fish, cel­ery, calves' feet, and oys­ters; sauté wild mush­rooms and kohlrabi, braise beets and sun­chokes … and go­ing back to the clas­sics, with stuffed cab­bage, mashed pota­toes, turkey stew with egg noo­dles and beef brisket. Baked bread, tarts and Martha Wash­ing­ton's Cho­co­late Mousse cake, fol­low along as the ad­ven­tures in his­tory con­tinue.

Chef Staib also owns and op­er­ates a restau­rant in Philadel­phia, which was built in 1773, main­tain­ing its rich his­tory.

A Taste of His­tory airs through­out the United States on PBS and RLTV.

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